Chicken and Shrimp in Egg Crepe Parcels

Ingredients

8 egg
12 stalks green chive
2 tbsp Japanese crab roe

Egg Seasoning

1/2 tsp salt
dash sesame oil and ground white pepper
1 tbsp cornstarch
1 tbsp water

Filling

80 g chicken fillet
80 g shrimp meat
1/8 cup Chinese mushroom
1/8 cup water chestnut
1/8 cup finely chopped celery
1/8 cup finely chopped carrot
1 tsp chopped coriander
1 tsp minced garlic

Filling Seasoning

1 tsp salt
1 tsp sugar
1 tsp cornstarch
1 tsp light soy sauce
dash sesame oil and ground white pepper
2 tbsp water

Sauce

4 cups chicken broth
4 cups water
1 tsp salt
1 tsp sugar
1/8 tsp sesame oil
1 tsp cornstarch

Method

  1. Beat eggs with seasonings, strain and divide into 12 portions.
  2. Heat a non-stick frying pan, add one portion of the beaten egg into the pan, swirl round the base and cook over low heat until just set. (Makes 12 egg crepes.)
  3. Rinse and wipe dry chicken fillet and shrimp meat, cut into small dices. Chop the rest of the filling ingredients.
  4. Blanch green chives in boiling water for a while, remove and rinse with fresh water. Tear into long strings.
  5. Heat 2 tablespoons oil in the wok, stir-fry chopped ingredients, mix in filling seasoning. Remove when ingredients are cooked. Divide into 12 equal portions.
  6. Place a portion of the filling on each egg crepe, fold up the sides and tie up the top opening with a string of chive. Arrange onto a plate. Steam over boiling water for 4 minutes, remove from heat and add a teaspoon of crab roe in the centre.
  7. Heat 1 tablespoon oil in the wok, cook sauce and pour over egg parcels to serve.

Makes 12 pieces.

Source: Towngas Millennium Cookbook


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Ginger Soy Chicken Skewers

Ingredients

1/4 cup sodium-reduced soy sauce
4 tsp granulated sugar
4 tsp sesame oil
3 cloves garlic, minced
2 tsp minced fresh ginger
1/4 tsp hot pepper flakes
8 boneless skinless chicken thighs (about 675 g), quartered
1 onion
8 green onions (white and light green parts only), cut in 1-1/2-inch pieces

Method

  1. In large bowl, whisk together 1/4 cup water, soy sauce, sugar, sesame oil, garlic. ginger and hot pepper flakes until sugar is dissolved.
  2. Add chicken and toss to coat. Let stand for 15 minutes, turning several times.
  3. Cut onion into quarters. Separate into pieces three layers thick.
  4. Reserving marinade, alternately thread chicken, onion and green onions onto four metal or soaked wooden skewers.
  5. Place on greased grill over medium heat. Close lid and grill, turning once and brushing with marinade halfway through, until juices run clear when chicken is pierced, 12 to 15 minutes.

Makes 4 servings.

Source: The Complete Chicken Cookbook


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Spanish Chicken with Chorizo

Ingredients

8 chicken pieces such as thighs and drumsticks
1/4 cup extra-virgin olive oil
1 onion, thinly sliced
2 cloves garlic, finely chopped
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
2 teaspoons hot paprika
1/4 cup dry sherry or vermouth
1 (14-ounce) can tomatoes, with juice
1 bay leaf
1 strip orange zest
3 ounces Spanish dry-cured chorizo, thinly sliced
2/3 cup pitted black olives
salt and freshly ground black pepper

Method

  1. Sauté the chicken in 2 tablespoons of oil a large frying pan over medium heat until golden brown, about 10 minutes. Remove and set aside.
  2. Remove any fat from the pan.
  3. Add the remaining 2 tablespoons of oil and sauté the onion, garlic, and bell peppers over medium heat until softened, about 5 minutes.
  4. Return the chicken to the pan and add the paprika, sherry, tomatoes, bay leaf, and orange zest. Bring to a boil.
  5. Cover and simmer, stirring occasionally, over low heat until chicken is tender, 35-40 minutes.
  6. Add the chorizo and olives and simmer for 5 minutes.
  7. Season with salt and pepper. Serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking


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Chicken Chasseur

Ingredients

1/4 cup plain flour
2-1/2 lb chicken pieces
1 tbsp olive oil
3 small onions or large shallots, sliced
6 oz mushrooms, quartered
1 garlic clove, crushed
4 tbsp dry white wine
1/2 cup chicken stock
3/4 1b tomatoes, peeled, seeded and chopped, or 1 cup canned chopped tomatoes
salt and freshly ground black pepper
fresh parsley, to garnish

Method

  1. Put the flour into a polythene bag and season with salt and pepper.
  2. One at a time, drop the chicken pieces into the bag and shake to coat with flour. Tap off the excess and transfer to a plate.
  3. Heat the oil in a heavy flameproof casserole. Fry the chicken over a medium-high heat until golden brown, turning once. Transfer to a plate and keep warm.
  4. Pour off all but 1 tbsp of fat from the pan. Add the onions or shallots, mushrooms and garlic. Cook until golden, stirring frequently.
  5. Return the chicken to the casserole with any juices. Add the wine and bring to the boil, then stir in the stock and tomatoes. Bring back to the boil, reduce the heat, cover and simmer over a low heat for about 20 minutes until the chicken is tender and the juices run clear when the thickest part of the meat is pierced with a knife.
  6. Tilt the pan and skim off any fat that has risen to the surface, then adjust the seasoning before serving.

Makes 4 servings.

Source: Taste of France


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Autumn Marbled Terrine

Ingredients

1 Savoy cabbage
2 boneless, skinless free-range chicken half-breasts
3 tbsp duck fat
3/4 cup port
5 gelatin sheets
24 sage leaves
10 oz wild mushrooms, wiped or washed and any grit removed
2 smoked duck breasts
toast, for serving
salt
black pepper

Method

  1. Separate the cabbage leaves, discarding the toughest and any that are damaged. Trim out the stalks and wash the leaves well.
  2. Bring a pan of salted water to a boil, add the leaves, and cook until tender. Drain, then refresh the leaves in iced water to stop the cooking, and drain again. Set aside.
  3. Season the chicken.
  4. Heat a tablespoon of the duck fat in a frying pan over high heat and sear the chicken on both sides. Add the port, cover the chicken with a piece of parchment paper, and simmer gently until cooked. Remove the chicken and set aside, keeping the liquid.
  5. Soak the gelatin sheets in a dish of cold water to soften. Remove, squeeze out the excess water and add the softened gelatin to the pan with the port. Stir until it has dissolved, then set aside.
  6. Heat another tablespoon of duck fat in a large pan and add the cabbage leaves. Season with salt and pepper, add the sage, and cook the cabbage until soft. Pour in the port and gelatin mixture.
  7. Melt the remaining tablespoon of duck fat in a frying pan and saute the mushrooms until tender. Season and set aside.
  8. Remove the skin from the smoked duck breasts and cut them into fine strips.
  9. Line the terrine dish with plastic wrap and place a layer of port-soaked cabbage in the bottom. Now add a layer of mushrooms, more cabbage, then chicken, mushrooms, duck, cabbage, and mushrooms. Finish with a layer of cabbage leaves.
  10. Wrap the plastic wrap tightly over the top and add a weight on top to press the terrine down. Place the dish in the fridge overnight to set.
  11. The next day, use the plastic wrap to help you lift the terrine carefully out of the dish. Slice and eat with toast.

Makes 12 servings.

Source: The French Kitchen


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