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.

Chinese Fondue

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Ingredients :

  • 300 g of chicken breast
  • 300 g of rump
  • 300 g of salmon fillet
  • 300 g of hake
  • 300 g of prawns
  • 1 chinese cabbage
  • 2 carrots
  • 8 small white onions
  • 1 bunch fresh cilantro
  • 2 vegetable broth cubes
  • 2 teaspoons of sesame oil
  • 25 g of black mushrooms
  • 2 lemons
  • 2 handfuls of bean sprouts
  • 1.5 liters of water
  • 200 g rice vermicelli
  • spicy chinese sauce
  • soy sauce
  • nuoc mam sauce
  • sweet and sour sauce

Material

  • a fondue set
  • 8 small metal strainers Chinese

Preparation :

Cut the meat and fish into thin strips and shell the shrimp.

Soak for 20 minutes the noodles and mushrooms in lukewarm water.
Peel the carrots, onions and Chinese cabbage and slice thinly.
Chop the bunch of coriander and  cut lemons into quarters.

Prepare the broth by heating 1.5 liters of water, add the vegetable stock cubes, soy sauce and sesame oil (you can add a little chili or five spice to taste) and bring to a boil.

Arrange all ingredients in dishes: one for meat, one for fish, another for soybeans, cabbage, carrots and onions, and one for lemons (the juice of which will be usedfor seasoning).

Put the sauces and chopped coriander in individual small bowls. Drain the noodles and put them in a dish with a teaspoon of oil to prevent them from sticking.

Pour the hot broth into the fondue.
we cook the food for fondue by dipping in the broth, it is best to use small metal strainers found in Chinese shops.

Everyone chooses what he wants and plunges in the broth, then we put it in the bowl with a little broth and seasoning each with different sauces and condiments.

You can drink the broth fragrant.

Tips : You can replace or add certain ingredients: Replace Chinese cabbage with small bunches of broccoli, shrimp with shells St Jacques,  the black mushrooms or shiitake or  mushrooms from Paris. You can also use other seasonings (oyster sauce, Szechuan pepper, etc…). The coconut-curry sauce will also a good accompaniment .

Dak busut jim – chicken with mushrooms

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Ingredients :

  • 10 chinese mushrooms dried
  • 1 chicken
  • 3 tablespoons of light soy sauce
  • 1 tablespoon of sesame oil
  • 2 cloves garlic crushed
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of ground black pepper
  • 2 tablespoons of oil
  • 1 large onion
  • 2 box of winter bamboo shoots
  • 4 spring onions
  • 2 tablespoons of toasted sesame seeds and crushed

Preparation :

Rehydrate the mushrooms for 30 minutes in hot water (keep water) and thenremove stems that are inedible and slice the caps.

Cut chicken into small pieces, breaking bones with a cleaver.

Mix soy sauce, sesame oil, garlic, cayenne pepper and black pepper and coat the meat. Macerate for 50 minutes.

Drain chicken and then put it in a wok and brown it in hot oil over medium heat and stir constantly.

Add mushrooms, half of the soaking water and the marinade, cover and simmer 15 minutes, until chicken is tender.

Entre temps, émincer l’oignon et séparer les couches. Couper les pousses de bambou en quartiers puis en tranches. Couper les oignons nouveaux en petits morceaux, y compris les parties vertes.

Stir all these ingredients in the wok stir well and cook another 2 minutes.

Sprinkle with sesame seeds and serve with rice.

Arroz caldo – rice soup with chicken

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Ingredients :

  • 1 chicken of 1 kg
  • 2 tablespoons of oil
  • 10 cloves garlic, minced
  • 1 onion, chopped
  • 1 teaspoon of grated fresh ginger
  • 2 1/2 cups of rice
  • 4 cups of water
  • 3 tablespoons of nuoc mam sauce
  • 4 spring onions, chopped

Preparation :

Cut chicken into small pieces, break bones with a cleaver.

Heat oil in a frying pan and fry the garlic and reserve.

Fry ginger and onions until they are tender, add chicken pieces and sauté 5 minutes.

Add rice, cook a few minutes, add half the garlic in the pan, water and fish sauce, bring to boil. Cover and cook 20 minutes over low heat.
Serve in a bowl, sprinkle with fried garlic and serve.

Astuces : You can add hard eggs in the broth.