Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
🐓 Chef Lau Teaches How To Cook the JUICIEST Whole Soy Sauce Chicken (豉油雞)
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.
Fragrant Basil Fried Rice Recipe- How to cook in 20 minutes (best Thai street food)
Basil fried rice can be done in less than fifteen minutes. The key is to use of three types of chilies and fresh basil to get that fantastic flavor. The ingredients are all easy to get and prepare except for the Thai chili paste, which is unique.
If you like this recipe, run to the nearby Asian grocery store, where they are most likely to keep the Tahi chili paste as their regular stock.
Let’s get started.
A (main ingredients)
250g chicken breast meat
2 tsp light soy sauce
1/4 tsp salt
4 cloves garlic
5 bird's eye chilies
2 tbsp Thai chili paste
1/2 tsp chili flakes
1/2 onion, sliced
400g left-over rice
1 cup fresh basil leaves
2 eggs
vegetables oil for frying
B (stir-fry sauce)
1 tbsp of oyster sauce
1 tbsp of light soy sauce
1 tbsp of fish sauce
1 tsp of sugar
1 tbsp of water
C (garnish)
Lime wedges
Cucumber slices
Tomato slices
Method:
Preparation
- Cut the chicken breast meat into thin slices, about 1.5 inches in length.
- Marinate the chicken for half an hour with light soy sauce and salt.
- Stir-fry the chicken with some oil in the wok until lightly golden.
- Crush a few cloves of garlic and give them a few chops.
- Cut off the stem of the bird’s eye chiles. Remove the seeds.
- Grind the garlic and chili into a paste.
- Clean the fresh basil leaves thoroughly, then drain them in a colander before use.
- Add sufficient oil into the wok enough to cover an egg. Heat the oil to medium heat, crack an egg, and place it gently at the center of the oil. Let it fry undisturbed until the edges bubble up and turn crispy.
Fry the rice
- Heat the oil in the wok, add the leftover rice and use the wok spatula to break up all the lumps. - - - Gradually increase the heat from low-medium to medium-high. Continue stir-frying the rice until they jump and pop in the wok.
- Add the stir-fry sauce (B) gradually and continue to stir-fry at medium-high until the rice absorbs all the seasonings. Remove the rice from the wok.
- Heat some oil to saute the ground garlic and chili. Add some chili flakes and Thai chili paste to the wok when it turns aromatic.
- Return the cooked rice to the wok. Stir-fry over medium-high until the chili paste is incorporated with the rice thoroughly.
- Now add the chicken to the rice, and mix well.
- Finally, throw in a large handful of washed, fresh Thai basil leaves and stir-fry over high heat until the basil leaves start to wilt.
- Remove and serve with the fried egg, sliced cucumber, lime, and tomatoes.
#ThaiFriedRice #BasilFriedRice
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PAKISTANI CHICKEN MASALA CURRY -DHABA STYLE RECIPE
Ingredients:
1-kilo chicken cuts
1 cup of oil
2 tbsp. ginger garlic paste
2 medium-sized red onion
3 medium-sized tomatoes
5 sliced green chilies.
1/2 tbsp turmeric powder
2 tbsp. red chili powder
1 1/2 tbsp. coriander powder
1 tbsp. of salt
1 tbsp. cummin
1 tbsp. garam masala
250g yogurt
1 tbsp. white pepper I
50-100 grams of butter
fresh coriander leaves
Chicken curry masala Dhaba style. Dhaba style has been famous because of its good taste, experienced when you visit the famous street-side diners in India and Pakistan.
1. Heat 1 cup of oil then saute 2 tbsp. ginger garlic paste for 30seconds. Once aromatic pour in the clean chicken cuts and continue sauteing for 2 mins.
2. Once the chicken has changed in color add 2 medium-sized sliced red onions and 2 medium-sized tomatoes. Continue sauteing for 4 minutes then add the green chilies.
3. Add salt, turmeric powder, red chili powder, coriander powder, cummin powder, garam masala the continue stirring for 4 to 5 minutes, then cover and cook for 3 minutes then turn of the heat for 1minute.
4.Add the yogurt and bring heat to low and continue stirring the mixture for 4 minutes. Afterwhich you add the fresh cream and white pepper powder then continue stirring for another 3-5 minutes. Once the sauce thickens add the fresh coriander leaves then continue stirring for another 3 minutes then cover and cook for 5 minutes. You know that it is ready when you can see the oils separated from the curry mixture,.
Butter Chicken Recipe:An Easy Delicious Meal To Make At Home | Chef Jean-Pierre
Marinade for the Chicken:
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.
9 steps to Perfect Roast Chicken
Whether you are cooking for the holidays or just your regular weekend dinner. These are the steps that you need to do in making the perfect juiciest and crispiest roast chicken.
1. First choose the best chicken size that would fit not only your budget but also the number of people eating.
2. Dry the skin to eliminate moisture. Drying the skin ensures crispier skin after cooking. Plus drying the skin would ensure that any dry rub would stick to the skin better.
3. Season your chicken depending on your own personal choice or recipe.
4. Poke holes in the chicken using toothpick or meat tenderizer spikes. Poking holes would let water and chicken oil get out of the chicken while cooking making it tastier and crispier.
5.Dry brine by letting it rest in the refrigerator for 8 hours. After resting in the refrigerator for 8 hours let it stand in the open air for an hour before cooking.
6. preheat oven to 200 deg celsius (400 deg Farenheit)
7. Do trussing or tying up the chicken so your chicken evenly cooks.
8. In cooking the chicken we prefer to cook it under lower heat of 150 deg. celsius(302 deg F). initially for 45 minutes before turning up the temperature to 450 degrees Fahrenheit for the last 15mins. We believe that this allows the chicken to cook slowly and for the chicken to retain its juices and tenderness and prevents it from getting dry. Turning up the temperature in the last 15 minutes will make the skin crispy.
9. Let the chicken rest for a few minutes before serving.
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