Purple Sweet Potatoes and Terriyaki Chicken Wing

Ingredients

8 pieces chicken wings

Marinade

1-1/2 tbsp Japanese teriyaki sauce
1/4 tsp ground black pepper
1 tbspp honey

Purple sweet potato sauce

5 pieces purple sweet potato
3-1/2 tbsp whipping cream
1/2 tsp salt

Method

  1. Rinse thoroughly the chicken wings, drain and dry.
  2. Add marinade to chicken and marinate for 4 hours or overnight in the fridge.
  3. Rinse thoroughly the purple sweet potatoes, steam over water for 25 minutes.
  4. Peel and mash with a spoon. Add the whipping cream, and cook to thicken. Season with the salt.
  5. Shallow-fry the chicken wings in oil until golden and crisp. Serve with purple sweet potato sauce.

Makes 4 servings.

Source: Chicken Delicacy

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Chicken with Ham and Olives

Ingredients

2 tbsp plain flour
2 tsp paprika
1/2 tsp salt
16 chicken drumsticks
4 tbsp olive oil
5 cups chicken stock
1 onion, finely chopped
2 garlic cloves, crushed
2-1/3 cups long grain rice
2 bay leaves
8 oz diced jamon Serrano
1 cup pimiento-stuffed green olives
1 green pepper, seeded and diced
2 (14 oz) cans chopped tomatoes
4 tbsp chopped fresh parsley
parsley sprig, to garnish

Method

  1. Preheat the oven to 180°C/350°F.
  2. Shake together the flour, paprika and salt in a plastic bag, add the drumsticks and toss to coat.
  3. Heat the oil in a large, flameproof casserole and brown the chicken slowly on both sides. Remove and keep warm.
  4. Add the stock to the casserole, boil and add the onion, garlic, rice and bay leaves. Cook for 10 minutes.
  5. Add ham, olive, green pepper, tomatoes and parsley. Stir to combine.
  6. Arrange the chicken on top, cover and bake for 30-40 minutes, or until tender. Add more stock if necessary to prevent it from drying out.
  7. Remove the bay leaves and serve garnished with parsley.

Makes 8 servings.

Source: Best of Spain

Peppercorn Chicken with Crispy Spinach

Ingredients

2 chicken thighs, boneless and sliced
1 bundle spinach (leaves only)
2 sprigs spring onion, minced

Marinade

1/2 tsp cornstarch
1 tsp ginger juice and wine
1/2 tsp light soy sauce
1 tbsp chicken broth

Sauce

1 tsp light soy sauce
1 tsp Shaoxing wine
1/2 tsp crush peppercorn
dash of sesame oil
pinch of ground white pepper

Method

  1. Add marinade to the chicken and mix well. Let stand for 10 minutes.
  2. Deep-fry spinach leaves until crispy, drain and set aside.
  3. Mix sauce ingredients in a small bowl.
  4. Heat oil in wok. Saute spring onion until fragrant. Stir-fry chicken and cook until done.
  5. Add sauce and stir-fry until sauce is absorbed. Remove to serving plate.
  6. Arrange the crispy spinach leaves around the edge of plate before serving.

Source: Cook It Easy

Lemon and Garlic Roasted Chicken

Ingredients

2 x 650g small chickens
2 lemons, cut into wedges
12 cloves garlic, skin on
12 springs thyme
olive oil, for drizzling

Method

  1. Preheat oven to 220°C (425°F).
  2. Place the chickens in a baking dish lined with non-stick baking paper.
  3. Place 2 lemon wedges, 3 cloves of garlic and 3 sprigs of thyme in the cavity of each chicken.
  4. Place the remaining lemon, garlic and thyme in the baking dish.
  5. Drizzle with olive oil and roast for 25-30 minutes or until chickens are cooked through.
  6. Serve with roasted vegetables or a simple salad.

Makes 2 servings.

Source: Fat, Fresh, Simple

Steamed Chicken and Assorted Mushroom with Cous Cous

Ingredients

1 whole chicken
2 litre water
1 chicken leg
50 g fresh assorted mushroom
50 g cous cous
2-1/4 cups chicken broth

Marinade

3/4 tsp soy sauce
1 tsp Chinese rose wine
1/4 tsp sugar
2 tsp cornstarch
1 tbsp water
1 tsp oil

Method

  1. Rinse thoroughly the whole chicken, cut into 4 parts, and blanch.
  2. Bring 2 litre of water to the boil and add the chicken. When the water reboils again, turn to a low heat and cook for 3 hours. Remove the chicken. There will be about 600 ml of chicken broth left. Remove the oil and set aside the broth.
  3. Rinse thoroughly the chicken leg and mushrooms, drain to dry, chop into pieces, and mix well with the marinade to marinate for an hour.
  4. Put the cous cous into a pot, pour in the boiling chicken broth, and cover with a lid for 45 minutes until the cous cous becomes soft.
  5. Boil water and steam the mushrooms and chicken for 15 minutes. When they are done, serve with the cous cous.

Makes 2 servings.

Source: Chicken Delicacy