Posted on July 27, 2022 by cookwithkathy

Ingredients

1 chicken
4 slices ginger
2 stalks spring onion
1 sprig parsley
3 tablespoons oil
Marinade
1 tablespoon each of wine and dark soy sauce
dash of ground white pepper and sesame oil
Sauce
2 cups water
4 tablespoons Chiu Chow bean sauce (普寧豆醬)
2 tablespoons sesame paste
1 tablespoon each of sugar and wine
dash of ground white pepper and sesame oil
Method
- Clean and dry chicken. Rub marinade over the skin and inside the cavity. Leave to marinate for 30 minutes.
- Blanch chicken in hot oil until golden brown. Drain.
- Heat 1 tbsp oil in a wok. Saute ginger and spring onion. Add sauce ingredients and bring to a boil. Lower heat and put in chicken. Braise for 20 minutes. Move chicken around and spoon sauce over occasionally.
- Cut chicken into serving pieces and arrange on serving platter.
- Thicken the remaining sauce in the wok with cornstarch solution over medium heat. Pour over the chicken and garnish with parsley before serving.
Source: Chinese Chiu Chow Dishes
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Posted on July 16, 2022 by cookwithkathy

Ingredients

1 (3-lb) chicken, disjointed
salt and pepper
all-purpose flour
2 tbsp butter
2 tbsp olive oil
1-1/2 cup chicken stock
1/2 oz bitter chocolate, melted
1/2 tsp cinnamon
1/2 cup chopped blanched almonds
1/2 cup finely chopped onions
1 cup grated carrots
1/2 cup raisins
12 pitted, prunes
Method
- Season chicken with salt and pepper, then dredge with flour.
- Melt the butter and olive oil in a large skillet. Add the chicken and brown on both sides. Remove chicken to an ovenproof dish.
- Add 2 tablespoons of flour to pan drippings and cook until browned, stirring constantly. Add the stock gradually and cook, stirring constantly, until thickened.
- Blend in the chocolate and cinnamon, adding salt and pepper, if needed.
- Stir in the remaining ingredients, then pour over chicken.
- Bake, covered, in a preheated 325°F oven for 45 minutes. Garnish with chopped parsley and blanched whole almonds before serving.
Makes 4 servings.
Source: The Creative Cooking Course
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Filed under: Chicken, Chocolate, Fruit, Herb, Nut, Recipe Clipping, Vegetable | Comments Off on Chicken with Chocolate
Posted on July 13, 2022 by cookwithkathy

Ingredients

1 chicken
1 cup yogurt
1/2 cup oil
1/4 lb onions
1/2 lb potatoes
4 eggs
1 tablespoon garlic and ginger ground together
1/2 teaspoon turmeric
2 teaspoons red chili powder
2 teaspoons almonds, ground
2 teaspoons coriander seeds, ground
2 teaspoons salt
Method
- Clean chicken but do not cut into pieces.
- Rub chili powder, garlic and ginger, turmeric and salt into the chicken well, including inside the chicken. Set aside.
- Boil the eggs and potatoes together until done. Peel the potatoes and remove the egg shells.
- Put the potatoes and the eggs inside the chicken and sew it up.
- In another pot mix a little salt, the almonds and ground coriander with the yogurt.
- Pour this mixture over the chicken and rub it well. Prick chicken all over with a fork. Set aside for at least 15-20 minutes.
- Using a large pot, heat oil and fry the sliced onions until light brown.
- Add chicken with all the spices and yogurt, and fry until completely brown, adding a little water gradually to avoid burning. Cook in this way until chicken is tender.
- Cover and place in medium oven for about 10 minutes.
Makes 4 to 6 servings.
Source: Mughal Cuisine
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Posted on July 3, 2022 by cookwithkathy

Ingredients

1 sprouted wheat bread roll
1 mango
30 g mozzarella cheese
4 mint leaves
80 g skinless chicken breast
1/4 onion, about 50 g
30 g tomato
Seasoning
5 g salt
dash ground white pepper
20 g extra-virgin olive oil
juice of 1/8 lemon
Method
- Rub some salt over the chicken and set aside for 10 minutes.
- Heat a small pot of water. Add chicken when water boils. Turn down heat to low and cook for 15 minutes. Remove and set aside to cool.
- Remove skin and seed of mango. Cut mango into dices.
- Dice tomato, onion, cheese and chicken.
- Mince mint leaves. Mix with chicken mixtures and seasoning. Set aside for 30 minutes.
- Cut bread lengthwise into two pieces of 1/3 (upper) and 2/3 in height.
- Remove some crumbs in the middle of the larger piece. Fill the cavity with the seasoned chicken mixture.
- Garnish with a piece of mint leave before serving.
Makes 1 serving.
Source: Bread Snack and Sandwiches
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Posted on June 29, 2022 by cookwithkathy

Ingredients

1-1/2 cucumbers
1 teaspoon salt
1 oz bean thread noodles
1 teaspoon toasted sesame oil
8 oz cooked chicken, cut into shreds
2 scallions, green part only, finely sliced
Sesame Dressing
1/4 teaspoon Sichuan peppercorns
3 garlic cloves
3/4 inch piece ginger
1/2 teaspoon chili sauce
3 tablespoons toasted sesame paste
2 tablespoons toasted sesame oil
2-1/2 tablespoons light soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon Chinese black rice vinegar
1 tablespoon sugar
3 tablespoons chicken stock
Method
- Slice the cucumbers lengthwise and remove most of the seeds. Cut each half crosswise into thirds, then cut each piece lengthwise into thin slices that are 2 inches long and 3/4 inch wide. Place the slices in a bowl, add the salt, toss lightly, and set aside for 20 minutes. Pour off the water that has accumulated.
- Make the sesame dressing. Put the Sichuan peppercorns in a frying pan and cook over medium heat, stirring occasionally, for 7-8 minutes, or until golden brown and very fragrant. Cool slightly, then crush into a powder.
- Combine the garlic, ginger, chili sauce, sesame paste, sesame oil, soy sauce, rice wine, vinegar, sugar and stock in a blender, food processor or mortar and pestle. Blend to a smooth sauce the consistency of heavy cream. Stir in the Sichuan peppercorn powder. Pour into a bowl and set aside.
- Soak the bean thread noodles in hot water for 10 minutes, then drain and cut into 3 inch pieces. Blanch the noodles in a saucepan of boiling water for 3 minutes, then refresh in cold water and drain again.
- Toss the noodles in the sesame oil and arrange them on a large platter. Arrange the cucumber slices on top. Place the chicken shreds on top of the cucumber.
- Just before serving, pour the sesame dressing over the chicken. Sprinkle with the chopped scallions and serve.
Makes 6 servings.
Source: The Food of China
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