Chinese-style Dumplings with Chicken and Black Mushroom

Ingredients

8 oz round-shaped wrappers for boiled dumpling

Filling

10 oz chicken thigh
6 mushrooms
1 sprig green onion
1 sprig parsley

Seasoning for Filling

1/4 tsp salt
1/2 tsp ginger sauce
1/2 tsp wine
1/4 tsp sugar
1 tsp light soy sauce
1/2 tbsp egg white
2 tsp cornstarch
1/8 tsp sesame oil
pinch of ground white pepper
1 tsp oil

Method

1. Cut chicken into fine dices. Dice mushrooms and green onion. Wash and trim parsley.
2. Add seasoning to chicken. Stir until sticky. Add green onion and parsley. Stir well to form filling. Allow to chill in refrigerator for 30 minutes.
3. Put 1 heap tablespoon of filling to wrapper. Brush the edge with water. Fold up to form a half moon. Press hard. Transfer to greased steaming basket.
4. Steam over high heat for 10 minutes or until chicken is cooked.

Source: Dumplings

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One-pot Meal with Chicken and Wild Mushroom

Ingredients

4 boneless skinless chicken breasts (about 1-1/2 lbs), pounded to even thickness
sea salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter (or more olive oil)
1 cup diced onions
1 tsp minced garlic
8 oz mixed wild mushrooms, sliced
1 tbsp minced fresh thyme
1 cup reduced-sodium chicken broth
1/3 cup dry white wine
1 tbsp grainy Dijon mustard
1/3 cup heavy (whipping) cream
2 tsp cornstarch
1/3 cup freshly grated Asiago cheese (about 1-1/2 oz)

Method

1. Lightly sprinkle both sides of chicken breasts with salt and pepper. Heat olive oil in a 10-inch, non-stick skillet over medium high heat. Add chicken. Cook for 2 to 3 minutes per side, until lightly browned. Remove chicken from skillet and keep warm.
2. Return skillet to heat and add butter. When melted, add onion and garlic. Cook and stir until onions begin to soften, about 2 minutes.
3. Add mushrooms and cook until mushrooms are tender, stirring often, about 5 minutes.
4. Stir in thyme and cook for 1 more minute.
5. Add broth, wine, mustard and a few grinds of black pepper. Mix well. Bring mixture to a gentle boil, then reduce heat to low. Add browned chicken. Cover with a lid and cook for about 10 minutes, until chicken is fully cooked and no longer pink in the center. Remove chicken from pan and keep warm.
6. In a small measuring cup, whisk together cream and cornstarch until smooth. Pour into skillet with mushroom sauce. Increase heat to medium-high, cook and stir until mixture is bubbly and has thickened slightly. Add Asiago and stir until melted. Serve hot mushroom sauce over chicken.

Makes 4 servings.

Source: Yum & Yummer

Thai-style Grilled Chicken

Ingredients

1 whole free-range chicken (about 1.8 kg) or 2 kg chicken wings
1 tbsp black peppercorns
leaves, roots and stems from 2 coriander roots, roughly chopped
1 stalk lemongrass, white part only, roughly chopped
2 tbsp brown sugar
1/4 cup fish sauce
1/4 cup coconut milk
sweet chilli sauce (store-bought), to serve

Method

1. Halve the chickens with a cleaver through the backbone and breast cartilage.
2. In a mortar pound the peppercorns, coriander and lemongrass together to a rough paste. Mix the paste with the brown sugar, fish sauce and coconut milk then rub this loose paste all over the chicken and marinate for at least 30 minutes, but preferably overnight.
3. Barbecue method: Grill the chicken on a low barbecue, turning frequently for 30 minutes or until cooked through. Rest in a warm, draught-free place for 15 minutes before serving.
4. Oven method: Heat the oven to 200°C (convection). Place the chicken halves on a baking tray with the skin facing up and bake for 40 minutes, or until cooked through and caramelised. Rest in a warm, draught-free place for 15 minutes before serving. Grill under the overhead grill for a further 10 minutes if the chicken needs a little more colour.
5. Serve the chicken with sweet chilli sauce.

Makes 4 servings.

Source: Adam’s Big Pot

Baked Chicken Marinated with Tequila and Lime Served with Chili Ginger Garlic Sauce and Baked Potato

Ingredients

1 whole chicken de-jointed or 4 chicken thighs bone in, skin on and 4 chicken drumsticks with skin on
75 ml tequila blanco
zest and juice of 2 limes
1/4 tsp chilli flakes, plus more for garnish
2 tbsp olive oil
2 tsp salt flakes

Chili Ginger Garlic sauce

100 g red chillies, roughly chopped
2 cloves garlic, crushed
10 cm piece (50 g) ginger, peeled and roughly chopped
1 tsp fine sea salt, or to taste
4 tsp sunflower oil
2 tsp sugar
juice of 1 lime

Baked Potato

4 brush potatoes, washed
200 g coconut yoghurt, to serve
1/2 cup chopped coriander leaves
salt, to taste

Garnish

1 avocado, mashed
leaves of 1 Romaine lettuce, torn
finely chopped coriander leaves
lime wedges

Method

1. Preheat oven to 220ºC.
2. Place potatoes onto a baking tray lined with baking paper. Pierce several holes into each potato using a skewer. Season with salt and pepper and bake in the oven until soft, about 45 minutes.
3. Meanwhile, mix coconut yoghurt and chopped coriander together in a bowl until combined. Season with salt, to taste, cover with plastic wrap and set aside in the fridge.
4. Place chicken pieces into a large zip lock bag. Add marinade ingredients and seal bag, pushing out air first. Place onto a tray and into the fridge for at least 45 minutes or overnight.
5. To make the sauce, place all ingredients into a bowl and puree with a hand blender. Set aside to rest for at least 15 minutes before use.
6. Once chicken has marinated, remove chicken pieces from the bag, reserving marinating liquid in the bag. Pour about half of the marinade over the chicken pieces. Place chicken onto a shallow baking tray and bake in the oven for 25 minutes.
7. Remove chicken from oven and pour the remaining marinade over the chicken pieces. Continue to bake until golden brown, about 25-30 minutes. Check that chicken is cooked through and remove from oven. Remove chicken pieces from the baking tray and set aside, keeping warm.
8. Add some boiling water to the baking dish to loosen the pan juices and stir to create a slightly thick sauce. Set aside until required.
9. To serve, place some torn lettuce leaves and a dollop of mashed avocado on the plate. Place two pieces of chicken onto a plate and sprinkle with chili flakes. Place a Baked Potato onto the plate, slice potato open and fill with some of the coriander coconut yoghurt dressing. Dollop some of the Chili Ginger and Garlic sauce to the side. Drizzle some of the reserved pan juices over the chicken and sprinkle with chopped coriander. Serve with a wedge of lime.

Makes 4 servings.

Source: Nigella Lawson

Moroccan-style Oven-braised Chicken

Ingredients

1 chicken, cut into serving pieces
1 Tbsp cumin
2 tsp paprika
1/2 – 1 tsp ginger
1/2 – 1 tsp turmeric
5 garlic cloves, chopped
several handfuls of fresh cilantro, chopped
juice of 2 lemons
black and cayenne pepper, to taste
4 tomatoes, chopped (either ripe or canned)
10–15 each (three types in total): green olives of choice, black olives, cracked olives, oil-cured olives, purplish-red olives, Kalamata, pimiento-stuffed green olives, etc., drained
1/4 cup extra-virgin olive oil
1 cup chicken broth
1 lemon, cut into 6 wedges
extra lemon juice, to taste

Method

1. Preheat the oven to 325ºF.
2. Combine the chicken with the cumin, paprika, ginger, turmeric, garlic, cilantro, lemon juice, and pepper. Place in a baking dish in a single layer. Leave to marinate for 30 minutes.
3. Add the flour, and toss together to coat well.
4. Add the tomatoes, olives, lemon wedges, olive oil, and broth to the dish. Bake uncovered for about 1 hour or until the chicken is tender and a delicious sauce has formed.

Makes 4 servings.

Source: Garlic