Tag Archives: Chicken

Chicken, rich in protein and low in calories may well be common, it remains no less delicious if well chosen and carefully prepared. Unfairly regarded as a tasteless meat, he has unlimited funds! A real food diet.

With or without skin? See for yourself! But if you want to remove, do so before serving, never before cooking. During cooking, the chicken skin acts as a protection, it will keep the flavor and vitamins. Once roasted or grilled, it makes a crispier texture. Enjoy! Without forgetting the “fools leave it there,” these little piece of chicken meat, tender and delicious, housed on either side of the frame, inside the pelvic bones.

Chicken is an excellent source of protein and is low in calories. Count 170 to 200 calories per 100 grams.

Or Lam – aw lahm – spicy stew

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Ingredients :

  • 4 tablespoons of cooked sticky rice
  • 1 boneless chicken thighs
  • 2 yard-long bean, chopped
  • 1 new pumpkin vine
  • 1 stalk lemongrass
  • 3 sprigs dill
  • 4 Chinese cilantro
  • 3 dried red chillies

In a tea ball or grouped in a piece of gauze:

  • 3 teaspoon of Whole black pepper
  • 15 Sichuan peppercorns
  • 4 cups of chicken broth (or other meat)
  • salt
  • 7 globe aubergine
  • 1 turnip
  • 1 large lemon or Thai basil

Preparation :

Grill chicken and sticky rice flattened over a low flame (or roast under broiler) until the rice is dry and partly brown and chicken is cooked.
Soak the beans, pumpkin leaves, lemongrass, dill and cilantro chinese and place in a bowl of cold water.

Bring broth to a boil over low heat and add salt.

Peeled and cut into julienne turnip. Remove stems and cut the eggplant into small pieces.
Crush the sticky rice and add to simmering broth, then add one by one : the lemongrass who has soaked, eggplant prepared, and turnip then simmer for 4 minutes.

Add the chilies and infused the gauze the mixture of pepper and simmer 10 minutes more.
Remove the chilies and eggplant of the stew when they are cooked and mix them into a coarse paste using a blender.

Cut the grilled chicken slices. Drain the remaining vegetables and herbs, add everything to stew and simmer for a few minutes. Add the eggplant pulp that has been mixed.

Serve with sticky rice.

Anecdotes: Or lam is a specialty of Luang Prabang. This is a soup made of chicken and aubergine .

Lap kaï – laab kaï – chicken lap

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Ingredients :

  • 4 chicken farmer thighs
  • 12 duck gizzards
  • 1 juice of a lime
  • 2 tablespoons of juice padek (kind of anchovy)
  • Salt
  • 1/4 of bunch cilantro
  • 1/4 of bunch of mint
  • 1/4 of bunch of chives
  • 2 shallots
  • 2 citronella
  • 20 g of galangal
  • 4 kaffir lime leaves (cytrus hystrix)
  • 2 tablespoon chopped toasted glutinous rice powder
  • 1 fresh chile
  • 75 cl of water
  • vegetables of choice (eggplant, green beans, radishes …)

Preparation :

Bone the chicken legs and put the bones aside.
Lightly season the chicken meat with salt and arrange on the grill to cook for 15 minutes, turning occasionally.
Fill a small saucepan with 75 cl of water, add salt and boil the bones and gizzards over medium heat for 20 minutes. Then collect 4 c. soup broth and reserve in a bowl.

Finely chop the lemongrass and kaffir lime leaves and shallots and chop galangal into small pieces.
Coarsely chop the mint leaves, cilantro and chives.
Coarsely chop the chicken  and finely chop the gizzards.

Arrange meat and giblets in a bowl, add the lemon juice, the padek, broth, lemon grass, galanga, chili, seeded and minced, shallots and kaffir lime leaves and mix well.

The dish should be a little spicy if not add a little salt. Finally add the roasted rice powder and the mint, cilantro and chives.
Place the lap on a plate and serve with fresh vegetables : eggplant, green beans, radishes and sticky rice.

Anecdotes: This dish is served to celebrate a big event, a birth, marriage or a new year. The lap is from the “traditional Laotian cooking.” Lap “in Lao means” wealth “Cooking the lap should bring wealth to the family and guests. Today, this dish so popular, is part of the kitchen everyday.
There are several kinds of lap : lap kai ; lap sinh (beef) or steak tartare Lao lap pèt (duck) ; lap pa (fish) … In general, the lap is always accompanied by sticky rice and fresh vegetables .

San bei ji – three cup of chicken

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Ingredients :

  • 400 g of chicken
  • a piece of fresh ginger 2 cm
  • 2 onions
  • 1 tablespoon of sugar
  • 4 tablespoons of soy sauce
  • 4 tablespoons of rice wine
  • 4 tablespoons of sesame oil
  • few basil leaves
  • 1 chile

Preparation :

Peel the ginger and cut into julienne. Cut finely onions. Cut chicken into medium pieces.

In a bowl mix, the ginger, wine, soy sauce, sugar, sesame oil and set aside.

Heat skillet with 1 tablespoon of oil, saute the chicken pieces over high heat for 1 minute, add sauce and reduce heat to medium. Cover and cook for 15 minutes.

When the liquid has evaporated add the onions, basil leaves and half the chilli cut into small pieces and seeded then mix.

Place a basil leaves for decoration and the rest of chili.
Serve with rice.

Tips : You can replace the chicken with pork or frog legs.

Anecdotes : San bei ji is a popular recipe in Chinese cuisine. The dish is from Jiangxi province in southern China, and is a specialty of Ningdu. However, it has become particularly popular in Taiwan, so it is said: “A restaurant who can not do San beiji is not a real restaurant in Taiwan. Its name literally translates as “three cup of chicken”, referring to the sauce used for this.

Jasha Maroo – minced chicken

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Ingredients :

  • 1 chicken or tenderloin
  • 2 tablespoon of vegetable oil
  • 2 cloves garlic
  • 1 onion
  • 1 tomato
  • 5 cm of ginger
  • 3 green chillies
  • salt
  • 3 cup of water
  • coriander leaves

Preparation :

Cut chicken into very small pieces and minced onion.
Saute the onion with the oil in a pan, then put the chicken and add water, bring to boil.
Cut the garlic and crush then chop the tomato, ginger and green chillies.
Add garlic, tomato, chilies, salt and ginger, cook over low heat.
The dish should have a little juice when done.
Garnish with cilantro and serve with rice.

chicken tarkari

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Ingredients :

  • 1 teaspoon of ground turmeric
  • 1 teaspoon of freshly ground black pepper
  • 1/4 teaspoon of salt
  • 4 chicken breasts, boneless skinless cubed
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of fenugreek seeds
  • 3 tablespoons of vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon of Cumin powder
  • 4 red chillies, seeded and minced
  • 2 bay leaves
  • 1 large onion, chopped
  • 2 cups of chicken broth
  • 2 large tomatoes, chopped
  • chopped fresh coriander leaves
  • 2 cups of cooked white rice

Préparation :

Brush over with black pepper, turmeric and salt over chicken, then cover and marinate in refrigerator for 30 minutes.

In a small skillet over medium heat, toast dry mustard seeds for a few seconds,then remove from pan and repeat with fenugreek seeds. Be careful not to burn the spices.
Mix the mustard seeds and fenugreek seeds in a mortar or blender and grind to a coarse powder.

Heat oil in a wok or large saucepan over medium-high heat, add garlic, ginger,ground spice mixture, cumin, chilies, and bay leaves and saute for 20 seconds.Add onion and saute until translucent.

Add the marinated chicken and fry for 4 minutes, then add broth and tomatoes.Bring to a boil, then reduce heat and simmer gently for 35 minutes. Sprinkle withchopped cilantro and serve with rice.

Tips : According to the recipe, you can also add other herbs such as gugija, Codonopsis pilosula (dangsam), and Angelique of China (danggwi).

Moorgi kosha – Chicken Curry Bengal

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Ingredients :

  • 3 tablespoons of vegetable oil
  • 1 red onion minced
  • Salt
  • 1 bay leaf
  • 3 tablespoons of water
  • 1 tablespoon of turmeric
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of ground paprika
  • 2 tablespoons of ground ginger
  • 2 large cloves garlic minced
  • 1 kg of chicken breast, diced
  • 1 tomato, thinly sliced ​​
  • 1 teaspoon of sugar
  • 3 pods cardamoms coarsely ground
  • 3 cloves
  • 1 stick cinnamon
  • 1 tablespoon of ghee
  • 1 tablespoon of ground coriander
  • 1 large bunch fresh coriander, finely chopped

Preparation :

Heat oil in a wok or skillet over high heat. Add 1/3 of the onion and cook until browned, add salt. Remove from heat and let rest on paper towels and set aside.

Add bay leaf and remaining onion in a saucepan, add salt and cook until onion is golden and crisp. Add turmeric, chilli powder, paprika, ginger, garlic and water, mix well and simmer.

Add chicken pieces and tomato slices, salt and add sugar, stir. Add cardamom, cloves, cinnamon, ghee and 1 tablespoon of water. cover and simmer over low heat for 30-35 minutes until there was no more water.

Remove the cover. If water remains in the pan, increase heat to medium. Add the ground coriander and cook until all liquid has evaporated, you can keep a little broth for the sauce if you like.

Transfer to a serving dish and garnish with chopped cilantro and onion rings previously set aside.

Serve with naan or basmati rice.

Samgyetang – chicken with ginseng

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Ingredients :

  • 1 chicken
  • 2 cups of sticky rice
  • 4 cups of water
  • 1 fresh ginseng root
  • 2 cloves garlic
  • 1 whole ginger
  • salt
  • pepper
  • 20 jujubes

Preparation :

Drain the chicken and wash it properly.
Wash the glutinous rice until water runs clear and soak.
Wash and pit the jujubes. Peel the garlic and keep the whole.

Put the glutinous rice, garlic, jujubes and ginseng inside the chicken then
sew the body of the chicken with a twine so that the farce will not go out.
Tie the legs together and then to the body.

Pour four cups water in large saucepan, add salt and pepper then add chicken and minced ginger.

Boil for 40 minutes until cooked through.
Remove the twine and serve the chicken with the farce and broth into a large bowl.

Tips : According to the recipe, you can also add other herbs such as the gugija, Codonopsis pilosula (dangsam), and Angelique of China (danggwi).

Anecdotes : The Samgyetang is a dish best served the summer and especially during the three hottest days. This Korean recipe, which base is chicken is known to be invigorating and healthful. Ginseng is highly respected for his virtues.

Reshmi Kabab – skewered chicken

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Ingredients :

  • 1 kg of chicken cutlets
  • 2 large onions
  • 10 g of ginger
  • 3 large garlic cloves
  • 1 bunch cilantro
  • 1 teaspoon cumin powder
  • 3 grinds of white pepper
  • 2 teaspoons Garam Masala
  • 2 eggs
  • Salt

For decoration:

  • 2 lemons
  • 1 onion

Preparation :

Chop the chicken cutlets and reserve.
Mix the remaining ingredients except eggs and salt, taking care to peel the garlic, onions and ginger, then put in a bowl.

Add the chicken cutlets, beaten eggs and mix, to salt, mix again and form small sausages or dumplings using two tablespoons or with your hands.

Skewer the dumplings or the sausages, and grill or bake in a hot pan with a little oil.

Serve with onion rings and quartered lemons.

Tils : You can serve with mint or coriander or chutney and warm naan.

San pai – Ginger Chicken

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Ingredients :

  • 4 chicken legs
  • 1 fresh ginger
  • 1 clove garlic
  • 1 bunch fresh basil
  • 4 tablespoons of soy sauce
  • 10 cl of water
  • 2 tablespoons of olive oil
  • salt, pepper
  • 2 tablespoons of flour
  • 2 teaspoons of sugar

Preparation :

Peel the ginger and cut into thin slice (about 1 ramekin), peel the garlic but don’t cut them.

Pass the chicken in flour and cook over low heat in a pressure cooker with olive oil, the ginger and garlic. Salt and pepper.

When everything is golden brown add water, soy sauce and sugar and cookover low heat for 20 minutes, if the sauce is too thick adjust with a little more water.

Top with basil leaves and mix the leaves with the chicken.

Serve with rice.

Tips : In Taiwan, this dish is served with steamed rice. This dish is very popular in China or the chicken can be replace by the pork, squid or cuttlefish.

Chicken kurma

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Ingredients :

  • 600 g of chicken
  • 1 cup of coconut cream
  • 50 cl of coconut milk
  • 125 ml of oil
  • 3 of cardamom pods
  • 2 of star anise
  • 1 of cinnamon stick
  • 2 red chili
  • 3 cloves
  • 3 cm of ginger
  • 4 cloves garlic
  • 5 tablespoon of Kurma powder
  • 6 shallots
  • 1 cup of water

Preparation :

Mix finely chopped 1 clove garlic and 3 shallots, place in bowl and add thekurma and 1 tablespoon of water : it must make a paste.

Finely chop the shallots and remaining garlic cloves.
Mince the ginger and chillies into rings.
Cut chicken into cubes.

Heat oil in a pan and fry the shallots, minced garlic and spices until the flavors emerge.

Add the paste and fry until the oil separates, then add the chicken and remaining water and cook until chicken is tender.

Add coconut cream, coconut milk and chilli and let simmer 30 minutes over low heat until the sauce thickens.

Serve with rice.

Tips : If you don’t have the kurma powder take : 60 g of coriander, 10 g of aniseed, 10 g of black pepper, 10 g of cumin , 2 g  of cinnamon, 2 g of cardamom, 2 g of cloves, 10 g of saffron or turmeric , 2 g of red chili, 1 g of star anise, 1 g nutmeg and almonds then grind and mix them.

Chicken on spicy Bhutanese red rice

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Ingredients :

  • 1 cup of whole wheat red rice
  • 450 g of boneless chicken breasts without skin
  • 2 tablespoon of cornstarch
  • 2 tablespoon of sesame oil
  • 1 red onion, cut into quarters
  • 2 cloves garlic, minced
  • 3 tablespoons of grated ginger
  • 3 red chillis chopped
  • 2 tablespoons of soy sauce
  • 1 tomato cut into slices

Preparation :

Cook the whole grain red rice in water.
Cut chicken into cubes and put in the corn starch in order to cover the entire surface.
Heat 1 tablespoon of sesame oil over medium heat in a wok and brown the chicken until slightly crispy and set aside.

Add another tablespoon of sesame oil and let fry the onion, garlic, minced ginger and chopped chilis. Add chicken, tomato wedges and the soy sauce. Cook, stirring constantly.

Serve with red rice.

Tips: Here is a classic dish of Bhutan in eastern of Himalayas, for a meal less spicy, remove seeds and reduce the number of chilis.

kukul mas curry – curry chicken

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Ingredients :

  • 1,5 kg of chicken
  • 3 tablespoons of ghee or oil
  • 1/4 teaspoon of fenugreek seeds (optional)
  • 10 curry leaves
  • 2 large onions finely chopped
  • 4-5 cloves garlic minced
  • 2 teaspoons of grated fresh ginger
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground fennel seeds
  • 2 teaspoons of paprika
  • 2 teaspoons of salt
  • 2 tablespoons of vinegar
  • 2 peeled and crushed tomatoes
  • 6 capsules of cardamom crushed
  • 1 cinnamon stick
  • 1 stalk lemongrass or 2 pieces of lemon zest
  • 1 cup of coconut cream

Preparation :
Cut chicken, separate the white of the wings and the drumsticks of the thighs. Leave whole the wings and drumsticks.

Heat ghee in a pan, fry fenugreek and curry leaves until they start to brown, add onions, garlic, ginger, turmeric, chilli, coriander, cumin, fennel, paprika, saltand vinegar and mix well.

Add chicken pieces and stir over medium heat so they are well coated with spices. Add tomatoes, cardamom, cinnamon and lemon grass and
cover and let simmer over low heat for 50 minutes.
Add the coconut milk, a little lemon juice.

Serve with rice and side dishes.

Tips : This is the paprika who gives red color to the curry. In Sri Lanka, we reach the same result with thirty red chili.