Friday, November 21, 2014

Fried baby chicken with kimchi mayonnaise recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Fried baby chicken with kimchi mayonnaise recipe. Enjoy our collection of quick & easy recipes and learn how to make Fried baby chicken with kimchi mayonnaise.

Who doesn’t love fried chicken? Even vegetarians like fried chicken. Baby chickens are quick to cook, which keeps everything tender. This is a simple dish, but really pleasing. I really like Korean fried chicken and will visit any place in Chinatown if there’s the slightest possibility it could be good. Korean Fried Chicken (KFC) influenced this recipe.

Serves 4
Preparation 40min
Cooking 20min
Skill level Mid

By
Dan Hong

Ingredients


300 ml (10½ fl oz) Shaoxing wine
3 tbsp salt
1 tbsp sugar
2 garlic cloves, finely grated
1 tsp finely grated ginger

Coating mixture

100 g (3½ oz/⅔ cup) wheat starch
100 g (3½ oz/⅔ cup) plain (all-purpose) flour
100 g (3½ oz) cornflour (cornstarch)
100 g (3½ oz) rice flour
3 tbsp onion powder
3 tbsp garlic powder

Kimchi mayo

100 g (3½ oz) kimchi (store-bought)
300 g (10½ oz) Japanese mayonnaise

Spatchcocks

2 whole spatchcocks (poussin), cut up into wings, breasts, thighs and drumsticks
vegetable oil, for deep-frying
2 tbsp spicy salt (see below)

Spicy salt

1 tbsp Sichuan peppercorns
3 tbsp coriander seeds
1 cinnamon stick
1 tsp cloves
2 tsp chilli flakes
110 g (3¾ oz) sea salt flakes
1 tbsp Iranian sumac
1 tbsp sugar
4 star anise
½ tsp white peppercorns

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Marinating time 4 hours or overnight

Whisk all the marinade ingredients together in a bowl until the sugar and salt dissolve. Put the chicken pieces in a bowl, add the marinade and toss to coat. Cover with plastic wrap and leave to marinate for at least 4 hours. Overnight in the fridge is even better.

To make the coating mixture, mix everything together in a bowl until combined.

To make the kimchi mayo, purée the kimchi in a food processor until smooth. Transfer to a bowl, add the mayonnaise and whisk to combine. Set aside.

Fill a deep-fryer or large heavy-based saucepan one-third full with oil and heat to 170°C (325°F) or until a cube of bread dropped into the oil turns golden in 20 seconds. Remove the chicken pieces from the marinade and cover each piece in the coating mixture until it feels dry. Deep-fry in batches in the hot oil for 5–6 minutes, or until the skin is golden and crispy. Remove with a slotted spoon, drain on paper towels and sprinkle with spicy salt. Serve immediately with the kimchi mayo.


To make the spicy salt
Makes about 1 cup

In a dry frypan over a medium heat, toast the Sichuan peppercorns, coriander seeds, cinnamon stick and cloves until fragrant and lightly coloured. Mix with the rest of the ingredients and blitz in a spice grinder to a fine powder. This mixture will keep in an airtight container for up to 2 months.

Recipe and image from Mr Hong by Dan Hong (Murdoch Books) $49.99 available now.
 

More Chicken Recipes:

Nutty Fried Chicken with Milk Gravy
Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe

Monday, November 10, 2014

Lemongrass chilli chicken (ga xao xa ot) recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemongrass chilli chicken (ga xao xa ot) recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemongrass chilli chicken (ga xao xa ot).

Luke Nguyen cooks up the flavours of Vietnam with this aromatic chicken stir-fry recipe. It's quick and simple enough for everyday dinners, with plenty of wow-factor for entertaining.

Serves 4
Preparation 15min
Cooking 15min
Skill level Easy

By
Luke Nguyen

Ingredients


60 ml (¼ cup) fish sauce
1½ tbsp sugar
2 lemongrass stalks, white part only, finely diced
4 garlic cloves, finely diced
2 long red chillies, finely diced
500 g chicken thigh fillets, cut into bite-size pieces
60 ml (¼ cup) vegetable oil
250 ml (1 cup) young coconut juice
½ onion, cut into wedges
3 coriander sprigs, to garnish
jasmine rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Marinating time: 1 hour

In a mixing bowl, combine fish sauce and sugar, and mix until sugar has dissolved. Add half of the lemongrass, half of the garlic, half of the chilli and all of the chicken. Coat the chicken, then cover and marinate it in the refrigerator for 1 hour, or overnight for a better result.

Bring a large saucepan or wok to medium heat, add oil and remaining lemongrass, garlic and chilli, and fry until fragrant and slightly brown.

Turn heat to high then add the chicken. Cook for about 2 minutes on each side, until sealing all over.

Add coconut juice and onion. Cover with a lid, then cook on medium heat for 5 minutes or until sauce has reduced by half.

Transfer to a bowl, garnish with coriander and serve with jasmine rice.


More Chicken Recipes:


Banana blossom, coconut chicken and chilli salad
Griddled chicken and asparagus with white bean salad
Peanut chicken drumsticks with rice and cabbage recipe
Chicken & Sun-Dried Tomato Fettuccine Recipe
Grilled chicken with harissa and cumin recipe
Grilled Chicken and Pesto Farfalle Recipe

Sunday, November 9, 2014

Banana blossom, coconut chicken and chilli salad recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Banana blossom, coconut chicken and chilli salad recipe. Enjoy our collection of quick & easy recipes and learn how to make Banana blossom, coconut chicken and chilli salad.

Served raw, banana blossoms lend crunch to all sorts of South-East Asian salads, including this Thai favourite. Look for large, firm blossoms without discolouration. To prepare this vegetable, remove the coloured outer leaves until you reach the pale heart, similar to the way you prepare globe artichokes.

Serves 4
Preparation 30min
Cooking 30min

By
Phoebe Wood


Ingredients

2 cups mint leaves
2 cups Thai basil (see Note)
2 cups coriander leaves
½ banana blossom (see Note), thinly sliced and placed in acidulated water (see Note)
3 spring onions, thinly sliced
10 g (¼ cup) toasted coconut flakes
¼ cup fried Asian red eschalots (see Note)
2 long red chillies, thinly sliced

Coconut chicken

375 ml (1½ cups) coconut cream
2 tbsp brown sugar
2 tbsp fish sauce
1 lemongrass stalk, white part only, roughly chopped
2 garlic cloves, crushed
1 long red chilli, roughly chopped
1 lime, zested, juiced
2 skinless chicken breast fillets

Dressing

150 g palm sugar, chopped
2 tbsp ginger, shredded
½ red chilli, finely chopped
2 limes, zested, juiced
2 tbsp fish sauce
2 tbsp chopped coriander leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

As soon as you slice into a banana blossom, you will need to place it in a bowl of acidulated water to prevent it from going brown.

To make coconut chicken, place coconut cream, sugar, fish sauce, lemongrass, garlic, chilli, lime zest and juice and 375 ml water in a saucepan and bring to a simmer over medium heat. Add chicken, cover and simmer for 5 minutes, then turn off the heat and leave chicken to poach for 25 minutes or until cooked through. Remove from poaching liquid and cool completely.

Meanwhile, to make dressing, place palm sugar, 80 ml water, ginger, chilli, lime juice and zest in a saucepan over medium heat. Stir to dissolve sugar, then simmer for 5 minutes or until slightly sticky and reduced. Cool completely, then stir in fish sauce and coriander.

Shred chicken into a bowl, then add mint, basil, coriander, drained banana blossom and spring onions, tossing to combine. Arrange on a serving plate and scatter with coconut, fried eschalots and chilli. Drizzle over dressing to serve.

Note

• Thai basil, banana blossoms and fried Asian red eschalots are available from select Asian food shops.

• To stop fresh-cut fruit and vegetables discolouring, submerge in acidulated water. Add 1 tsp lemon or lime juice, vinegar or white wine to 250 ml (1 cup) water.

Photography by Chris Chen

From sbs.com.au 


More Chicken Recipes:

Griddled chicken and asparagus with white bean salad
Peanut chicken drumsticks with rice and cabbage recipe
Chicken & Sun-Dried Tomato Fettuccine Recipe
Grilled chicken with harissa and cumin recipe
Grilled Chicken and Pesto Farfalle Recipe
Nutty Fried Chicken with Milk Gravy Recipe

Grilled chicken (gai yaang) recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled chicken (gai yaang) recipe. Enjoy our collection of quick & easy recipes and learn how to make Grilled chicken (gai yaang).

Gai yaang is a popular street food originally from Thailand’s Isaan region, but now found throughout the country. In this recipe, the chicken is refrigerated overnight in a simple marinade, and then grilled the next day.

Serves 8
Preparation 25min
Cooking 35min
Skill level Easy

By
Amy Chanta & Palisa Anderson

Ingredients 


2 x 1 kg whole chicken, deboned, thigh bones and wings intact
12 cm piece ginger, finely chopped
4 lemongrass stalks, white part only, finely grated
⅓ cup finely chopped coriander root
8 garlic cloves, finely chopped
1 tbsp white pepper
2 tsp caster sugar
160 ml (⅔ cup) Thai sweet soy sauce (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Marinating time overnight

Place chickens in a large container. Place ginger, lemongrass, coriander, garlic, pepper and caster sugar in a mortar and pestle and grind to a paste. Add soy sauce, stir to combine, then pour mixture over chicken to coat. Cover and refrigerate overnight.

Heat a barbecue or chargrill pan to low heat. Cook chickens, basting with marinade and then turning halfway, for 35 minutes or until chicken is dark, sticky and the juices of the chicken run clear when the thickest part of a thigh is pierced. Alternatively, preheat oven to 200°C. Place chickens on 2 large oven trays lined with baking paper and cook for 35 minutes, basting with marinade and swapping trays halfway. Rest for 5 minutes, then cut into pieces to serve.

Note

• Thai sweet soy sauce is available from Thai food shops.

Photography by Ben Dearnley

As seen in Feast magazine, December/January 2014, Issue 38. 


More Chicken Recipes:

Chicken Tortilla Soup 
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Indian chicken with cucumber salad
Chicken korma recipe
Chicken Tandoori Roll
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Sunday, November 2, 2014

Chicken Tortilla Soup Recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Tortilla Soup recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Tortilla Soup.

SHOW: Rescue Chef
EPISODE: Sunday Soup for Supper

Total Time: 35 min
Prep: 10 min
Cook: 25 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Directions

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Recipe courtesy Danny Boome

More Chicken Recipes:

Lemon Chicken Breasts Recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemon Chicken Breastsd recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemon Chicken Breasts.

Recipe courtesy of Ina Garten

SHOW: Barefoot Contessa
EPISODE: Cook Like a Pro

Total Time: 1 hr
Prep: 15 min
Inactive: 10 min
Cook: 35 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

2010, Barefoot Contessa How Easy is That?, All Rights Reserved

Nutritional Analysis
Per Serving


Calories 393
Total Fat 19.5 g
Saturated Fat 3 g
Protein 49 g
Total Carbohydrate 3 g
Sugar 0 g
 

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Indian chicken with cucumber salad
Chicken korma recipe
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Friday, October 17, 2014

Indian chicken with cucumber salad recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian chicken with cucumber salad recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian chicken with cucumber salad.

Serves 4
15mins to prepare and 45mins to cook
720 calories / serving
Ingredients

1 x 1·1kg pack chicken legs and drumsticks
1tbsp tomato purée
2tbsp Indian curry paste
1 garlic clove, crushed
100ml (3½fl oz) plain yogurt
2·5cm (1in) piece root ginger, grated
1tbsp white wine vinegar
coriander, to serve
lemon wedges, to serve

For the rice and salad
400g (13oz) basmati rice
1 cucumber, halved, deseeded and sliced
1⁄4 red onion, finely sliced
2tbsp plain yogurt
2tbsp olive oil
2tsp mint sauce
2tsp white wine vinegar

Score the chicken with a knife several times on each side, right to the bone. Mix the purée, curry paste, garlic, yogurt, ginger and vinegar in a large bowl. Add the chicken and toss to coat. Chill for 15 minutes, or up to 24 hours. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the chicken in a large, ovenproof roasting tin and spoon over the marinade. Cook for 35-40 minutes, until cooked through and the juices run clear. Meanwhile, cook the rice following the packet instructions and prepare the salad. Combine the cucumber and onion in a bowl and set aside. In another bowl, mix the yogurt, olive oil, mint sauce and white wine vinegar to make a runny dressing.

Serve the chicken with the rice and salad, with the dressing on the side to drizzle over. Garnish with the coriander and lemon wedges to squeeze over, if you like. 


From Tesco Real Food

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Chicken korma recipe
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