1. Boil your peeled potatoes in a pot to make mashed potatoes.When the potatoes are soft mash them and mix with milk and butter.
2. Slice your carrots, onions, garlic, and apple then set them aside. On a frying pan give your sausages a good sear until brown then set them aside to cool. Once cool slice them into small bitesize pieces and refry them to a brown color.
3. Fry your onion until aromatic then add a pinch of salt and the garlic. Mix in 2 tbsp. of flour and curry powder. Let it cook for a few minutes before adding your chicken stock. Add your carrots and let it cook until soft. Once the carrot is soft add the sliced apple, green peas and the sausages Let it cook for a few minutes before adding honey to taste.
Soy sauce chicken are usually seen in hanging in chinese restaurants. Its is a traditional dish enjoyed on special occasions like birthdays, feasts like new year, gatherings like weddings, and promotions. It symbolizes family, completeness, unity and abundance.
Ingredients:
1 whole chicken
3 green onion cut into 3 inchess
1 ginger sliced
3 star anise crushed
4 shallots cut into 4 pieces
6 tbsp. rice wine
1 oz.light soy sauce
1 tbsp dark soy sauce
2 tbsp. sugar or to taste
1. Wash the chicken thoroughly including the chicken cavity.
2. Blanch the chicken with boiling water until the skin contracts. Make sure to blanch the cavity of the chicken also. Balnching the chicken helps the soy sauce attach to it making it a golden brown color later on.
3, Prepare the aromatics. Then fry them starting with the ginger, the shallots, the star anise, the green onion, and 3 tbsp. of rice wine.
4. Once the aromatics are fragrant add in 12 oz. of soy sauce and let it cook for a minute. Then add 16 oz. of hot water followed by the rock sugar. After a minute add 3 tbsp. of rice wine then simmer for 6 minutes stirring occasionally.
5. Baste your chicken with the soy sauce mixture until it covers the whole chicken. Then place the chicken in a pot and pour the whole soy sauce mixture in it. Cover it and boil on low heat for 15 minutes or until tender. After 15 minutes flip the chicken and do the other side for .another 15 minutes. After 15 minutes poke the chicken to see if the chicken is done, if no red color comes out of the hole then the chicken is done.
6.Bring the chicken out then put it on top of a bag of ice to cool down. Place a bag of cool ice on top of the chicken also. This done so the juices will be locked in the chicken when the chicken skin contracts.
7. Prepare the sauce by getting two laddles of the sauce and mixing it with slurry until thick.
8.When the chicken is ready cut it and plate then pour the sauce over it and serve.
2 ½ lbs. Skinless and Boneless Chicken Breast cut into bite size pieces
1 cup Plain Whole Milk Yogurt
Juice of one Lemon
1 ½ teaspoon Turmeric
1 ½ teaspoon Garam Masala
For the Sauce:
2 ounces Butter
1 Large Onion diced
1 Small Jalapeno Pepper cut into small dice
1 tablespoon Garlic finely diced
1 teaspoon of Red Kashmiri Chili Powder
½ teaspoon Turmeric
1 Large Can Peeled and Seeded Tomatoes
¾ cup Chicken Stock
½ cup Heavy Whipping Cream
1 teaspoon Fresh Ginger grated
1 ½ teaspoon Garam Masala
1 ½ teaspoon Salt
Sauté the Chicken:
2 ounces Butter plus 2 ounces at the end
1 cup Cashews
1 tablespoon Dried Fenugreek Leaves
2 tablespoons Cilantro freshly chopped
INSTRUCTIONS
Garam Masala (make it or buy already ground):
Using a coffee grinder, process all ingredients until finely ground
Marinate the Chicken:
Mix all ingredients and let marinade IN THE FRIDGE for 2 to 3 hours or a minimum of 30 minutes if you do not have a couple hours.
For the Sauce:
In a saucepan, heat the butter and sauté the onion until light golden brown. Add the Jalapeno, Chili powder, and garlic, and when fragrant add all remaining ingredients. Bring to boil, reduce the heat and cook it very slowly for at least 30 to 45 minutes uncovered. Using an immersion blender or a regular blender, process until very smooth. Stain to a double mech strainer and adjust seasoning to your liking.
Sauté the Chicken:
In a large frying pan, heat a couple ounces of butter, when light golden brown, take the chicken out of the fridge and sauté until golden brown on all sides.
Add the strained sauce on top and cook for another 10 minutes or until all the chicken is cooked.
At the end add the fenugreek, and cilantro and at the last minute add more butter.
