Chicken in Bean Sauce

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

1. Clean and dry chicken. Rub marinade over the skin and inside the cavity. Leave to marinate for 30 minutes.
2. Blanch chicken in hot oil until golden brown. Drain.
3. 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.
4. Cut chicken into serving pieces and arrange on serving platter.
5. 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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Chicken with Chocolate

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

1. Season chicken with salt and pepper, then dredge with flour.
2. Melt the butter and olive oil in a large skillet. Add the chicken and brown on both sides. Remove chicken to an ovenproof dish.
3. Add 2 tablespoons of flour to pan drippings and cook until browned, stirring constantly. Add the stock gradually and cook, stirring constantly, until thickened.
4. Blend in the chocolate and cinnamon, adding salt and pepper, if needed.
5. Stir in the remaining ingredients, then pour over chicken.
6. 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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Chicken with Eggs and Potatoes

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

1. Clean chicken but do not cut into pieces.
2. Rub chili powder, garlic and ginger, turmeric and salt into the chicken well, including inside the chicken. Set aside.
3. Boil the eggs and potatoes together until done. Peel the potatoes and remove the egg shells.
4. Put the potatoes and the eggs inside the chicken and sew it up.
5. In another pot mix a little salt, the almonds and ground coriander with the yogurt.
6. 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.
7. Using a large pot, heat oil and fry the sliced onions until light brown.
8. 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.
9. Cover and place in medium oven for about 10 minutes.

Makes 4 to 6 servings.

Source: Mughal Cuisine

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Chicken and Mango Sandwich

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

1. Rub some salt over the chicken and set aside for 10 minutes.
2. 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.
3. Remove skin and seed of mango. Cut mango into dices.
4. Dice tomato, onion, cheese and chicken.
5. Mince mint leaves. Mix with chicken mixtures and seasoning. Set aside for 30 minutes.
6. Cut bread lengthwise into two pieces of 1/3 (upper) and 2/3 in height.
7. Remove some crumbs in the middle of the larger piece. Fill the cavity with the seasoned chicken mixture.
8. Garnish with a piece of mint leave before serving.

Makes 1 serving.

Source: Bread Snack and Sandwiches

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Bang Bang Chicken

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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