all about chicken

8/2/2019 All About Chicken

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All About ChickenBBQ Chicken Burger

Ingredients

4 skinless, boneless chicken breasts 4 large burger buns, (sliced in half)

Cheese slices, (optional) Lettuce, tomato and red onion, (to serve)

For The Sauce And Marinade

4tbsp tomato ketchup 4tbsp brown sauce

Splash of chilli sauce, (optional)

2tsp clear honey

2 garlic cloves, (crushed)

METHOD

Make the sauce and marinade by mixing everything together in a large bowl, and then put a

few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like abook. Flatten down slightly with your hand, and then toss in the bowlful of marinade to

coat. Chill for as little, or as long, as you have time to. Barbecue the chicken for about 10

minutes until completely cooked through, turning so it doesn't burn but is nicely charredand sticky. Toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and

the reserved sauce on the side for dolloping on top.

Sweet And Sour Chicken

Ingredients

Sunflower oil, (for frying)

140g self-raising flour

25g cornflour

4 skinless, boneless chicken breast, (cut into chunks) spring onions, (finely shredded)

For The Sauce

1 red pepper, (deseeded and chopped) 3 Red chillies, (halved and deseeded)

425g can pineapple chunks, (drained and juice reserved)

50g tamarind paste 100g caster sugar

100ml rice vinegar or Chinese vinegar

METHOD

For the sauce, put the red pepper, some chilli and pineapple juice in a pan and bring to the

boil. Cover and cook for 10 minutes, then puree in a food processor. Return to the pan with


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the pineapple chunks, chilli halves, tamarind, sugar and vinegar. Gently simmer for 20-30

minutes until reduced and sticky. Keep warm, or reheat to serve. Fill a large pan 1cm deep

with oil and heat until shimmering. Whisk 100ml cold water into the self-raising flour witha little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the

oven to low. Stir the batter well. Dust the chicken with cornflour, and then dip into the

batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat tokeep the chicken frying, if needed, and cook for 5-6 minutes, turning once. When cooked,

drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack

onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

Parmesan Spring Chicken

Ingredients

1 egg white 5tbsp finely grated Parmesan

4 boneless, skinless chicken breasts

400g potatoes, (cut into small cubes) 140g frozen peas

A handful of spinach leaves

1tbsp white vinegar

2tsp olive oil

METHOD

Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a

little salt and pepper. Tip the Parmesan onto another plate. Dip the chicken first in eggwhite, then the cheese. Grill the coated chicken for 10-12 minutes, turning once until

browned and crisp. In the meanwhile, boil the potatoes for 10 minutes, adding the peas forthe final 3 minutes, then drain. Toss the vegetables with the spinach leaves, vinegar, oil andseasoning to taste. Divide between four warm plates, and then serve with the chicken.

Teriyaki Chicken

Ingredients

2tsp Tabasco sauce 4tbsp clear honey

4tbsp sesame oil

4tbsp soy sauce

4 chicken thighs, bone removed, sliced 1tbsp vegetable oil

Big knob of butter

METHOD

Place the Tabasco sauce, honey, sesame oil and soy sauce into a bowl and mix well. Place

the chicken slices into the bowl, stir well to coat and leave to marinate for five minutes.


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Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade,

reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked

through. Remove the chicken from the pan and set aside to keep warm. Pour the marinadeinto the pan and boil for a few minutes until slightly reduced. Add the butter and whisk

until the sauce becomes glossy. To serve, place the chicken slices onto a plate and pour

over the sauce from the pan. Serve with rice.

Garlic Chilli Chicken With Cardamom Rice

Ingredients

1 onion, (finely chopped)

3 green chillies, (finely chopped) 4 garlic cloves, (crushed)

4cm piece ginger, (finely grated)

Sunflower oil, (as required)

1tsp ground cumin

1/2 tsp turmeric 1/2 tsp chilli powder

4 tomatoes, (cut into chunks) 4

1 large bunch of spinach, (roughly chopped)

Butter or oil, (as required) 4 cardamom pods, (squashed)

1 teacup basmati rice

METHOD

Cook the onion, chillies, garlic and ginger for 5 minutes in 2 tablespoon of oil. Add thespices and cook for 2 minutes. Add the chicken pieces, season and cook for 5-7 minutes

until they start to colour a little. Add the tomatoes and a splash of water. Bring to a simmer,and then cover for 20 minutes. Add the spinach and cook for another 10 minutes. In the

meanwhile, heat a large knob of butter or 1 tablespoon oil in a pan with a lid. Add the

cardamom pods and cook for 2 minutes, tip in the rice, add a large pinch of salt and cook

for another minute. Add 2 teacups of water using the same cup to measure. Bring to theboil, turn down to a gentle simmer and put on the lid. Cook for 15 minutes until all the

water is absorbed. Fluff up the rice and serve with the curry.

Butter Chicken

Ingredients

1kg chicken breasts, (skin and bone removed, then cubed)

Salt and freshly ground black pepper, (to taste)

30ml olive oil 30g butter

3 cloves garlic, (finely chopped)

2cm ginger, (peeled and grated)


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10ml mild-hot curry powder

1tsp each, coriander, cumin, turmeric, paprika and cinnamon powders

20ml lemon juice 2tsp lemon rind, (grated)

30ml tomato puree

1tsp soft brown sugar 400ml yogurt

Coriander leaves, (to garnish)

Rice, (to serve)

METHOD

Season chicken cubes with salt and pepper. Set aside. Heat oil and butter in a saucepan.

Add garlic and ginger. Saute for a few seconds. Stir in curry and spices, lemon juice andrind and saute for a few minutes. Add chicken. Stir and then add tomato puree and sugar.

Stir well until chicken is well coated with spices. Stir in yogurt and bring to a boil, lower

heat and simmer for 10 minutes or until chicken is done and gravy thickens. Garnish withcoriander and serve with rice

Keema Paratha

Ingredients

60g ghee

20g cumin seeds

250g onion, (finely chopped)

50g garlic, (chopped) 30g each, green chillies and ginger, (finely chopped)

15g each, coriander and turmeric powders 10g cinnamon powder 2g clove powder

20g red chilli flakes

20g garam masala 800g lamb mince

Salt, to taste

40g coriander leaves, (chopped) 200g wheat flour, to make dough

Sunflower oil, for frying

METHOD

Heat ghee in a deep frying pan. Add cumin, onion, garlic, green chilli and ginger and saute

over a medium heat for two minutes. Add turmeric, coriander, cinnamon and clove powder,

red chilli flakes, garam masala and saute for another two minutes. Now add lamb mince

and mix well. Cover and cook over a low heat for 10 minutes until mince is cooked. Seasonwith salt and then add coriander leaves and stir for two minutes. Take pan off the heat and

set aside to cool. Knead flour with some water and salt to form dough. Divide into eight


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portions. Roll out each portion to a medium disc to make paratha. Place a portion of mince

at the centre of each paratha, bring up edges to seal and roll out again to a medium-sized

disc. Cook stuffed parathas in an oiled hot frying pan until golden brown on both sides.

Szechuan Chicken

Ingredients

1tsp ginger paste

1tsp garlic paste

1tsp chilli paste

1 medium-size chicken, (cut into small pieces)

Oil, for deep-frying

3tbsp chilli oil

1tsp ginger, (finely chopped)

1tsp garlic, (finely chopped)

1tsp soy sauce

1tsp vinegar 1tsp sugar

2 dry red chillies, (broken up)

1/2tsp sesame seeds

1/2tsp black pepper

15g spring onion, (roughly chopped)

1/3 cup chicken stock

A pinch of ajinomoto Salt, to taste

1tbsp cornflour, dissolved in 1/2 cup water

METHOD

Combine ginger, garlic and chilli pastes and marinate chicken in mixture for 30 minutes.Heat oil and deep-fry chicken until golden brown and cooked through. Drain and set aside.

Heat chilli oil in a pan. Add ginger, garlic, soy sauce, vinegar, sugar, red chillies, sesameseeds, black pepper and spring onion. Stir-fry on high heat for a minute. Add chicken stock

and ajinomoto. Bring to a boil. Add chicken and season with salt. Cover and cook on low

heat for four minutes. Add cornflour solution and stir continuously until sauce thickens.

Take the pan off the heat. Serve hot with steamed rice.

Mandarin Orange Chicken

Ingredients

1kg chicken thighs (boneless, cleaned and cut into pieces)

Salt, to taste

2 eggs, (beaten)

50g cornstarch powder

500g all-purpose flour, (for coating)

6tbsp canola oil

30g cornstarch dissolved in 1/4 cup water

500ml orange sauce concentrate


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10g onion, (minced)

15g chilli-garlic paste

Fresh orange peel, (to garnish)

METHOD

Mix chicken, salt, egg and 50g cornstarch powder in a glass bowl, cover it with cling filmand refrigerate for 2 hours. Remove chicken from fridge and roll pieces in all-purpose flour

and set aside for 30 minutes. Heat 5tbsp oil in a frying pan and deep-fry chicken piecesuntil golden brown. Transfer fried chicken onto absorbent paper to drain excess oil. Add

cornstarch and water mixture to orange sauce concentrate and mix well. Heat one table

spoon oil in a saucepan and saute minced onion and chilli-garlic paste for 5 minutes. Thenadd orange sauce concentrate thickened with cornstarch in it. Toss in fried chicken pieces

and stir fry well to coat chicken with sauce. Serve hot with steamed white rice.

Chicken And Apple Curry

Ingredients 20ml oil

50g onion, (chopped)

20g ginger-garlic paste

10g curry powder, mixed in 1/2 cup water 500ml chicken stock

1 chicken leg, cut from joint into two pieces and seared until golden brown

100g apple, (peeled and cubed) Salt, to taste

10g fresh coriander leaves, (chopped)

2 stalks spring onion

METHODHeat oil in a deep sauce pan and saute onion until golden brown. Add ginger-garlic paste

and cook until oil separates. Add curry powder mixed with water and fry until oil separates.

Add chicken stock and bring it to a boil. Add chicken pieces and simmer for 10 minutes oruntil it is almost cooked. Add apple and cook for a minute more. Remove pan from heat.

Serve hot with steamed rice. Garnish with coriander and spring onion.

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