Tag: Chicken recipe

Chicken Karaage (Japanese Chicken popcorn Recipe)

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Japanese Recipe

Chciken Karaage, photo by JMorton

I saw a bit of GMA’s Mars on youtube and like the recipe of the Japanese version of a fried chicken. Thanks to Benjamin Alves, the guest celebrity cook, for making it looks so easy to make and yet so yummy. All the women in the show were all saying how good it was.

Chicken Karaage (Japanese Chicken popcorn Recipe)

Ingredients

  • 6-8 pieces of boneless, with skin on chicken thighs; each thigh, depending on the size, should be cut into two or three pieces.
  • 1 tablespoon ginger, freshly grated
  • 2-3 cloves garlic, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sake
  • 2 teaspoons brown sugar
  • 1/2 – 1 cup cornstarch/cornflour
  • vegetable oil for frying
  • slices of lemon to garnish

Method of preparation:

  1. In a large bowl, season the chicken thighs with the salt and pepper. Set this aside.
  2. Make the marinade using a different container. Mix thoroughly the ginger, garlic and brown sugar with the soy sauce and sake.
  3. Pour this mixture onto the chicken thighs. Mix well to soak all the crevices of the chicken thighs.
  4. Cover the bowl with cling film and leave to marinate in the fridge for at least an hour.
  5. After an hour or so, heat the oil in large frying pan or wok for deep frying.
  6. Before frying, each of the chicken pieces, roll each one into the cornflour and then let it sizzle in the hot oil until done.
  7. Serve with your favourite sauce.

Itadakimasu

The gorgeous Japanese actor, Mizushima Hiro has a new tube channel where he will be learning and showing how to cook and prepare classic Japanese food.  Here is the link for his first recipe which is Kaarage.

Chicken Breast in Apple Sauce

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Chicken breast in apple sauce

Chicken Breast in Apple Sauce

Chicken breast cooked in apple sauce is just so delicious, especially served in freshly steamed baby potatoes and green beans.

I can’t get enough of this food.  It was just too tasty.  The sweet tasting apples give the chicken a very delicate taste.

Below is a recipe from our favourite M&S.

 

Ingredients:

  • 2 Apples, peeled and thinly sliced
  • 1 Lemon zest and juice
  • 1tbsp Olive Oil
  • Pinch Ground cinnamon
  • Pinch Salt
  • Pinch Pepper
  • 6 x 120g Chicken breast fillet
  • 150ml Chicken Stock

Method:

  1. Using a large bowl, toss vugorously the apple slices with lemon juice and cinnamon.
  2. Heat a pan and then add the apple slices.  Cook and stir until the apples are tender.  Keep warm but set aside.
  3. Loosely wrap the chicken breasts with cling film.  Use a meat mallet to pound the chicken until they are flatten into  ½ inch thickness.
  4. Remove the cling film and sprinkle the now flattened chicken on both sides with salt and pepper.
  5. Heat the oil in a large frying pan over high heat.
  6. Fry two chicken breasts at a time and cook until for 2 to 3 minutes per side.
  7. Transfer to a platter and keep warm.  Continue cooking the rest of the chicken, two at a time.
  8. Using the same frying pan, add the chicken stock and lemon zest and any accumulated juices from the chicken to the pan.
  9. Heat and stir until slightly reduced, which may take about 3 minutes.  Spoon this sauce over the chicken and serve with the sautéed apples.

Lemon Chicken Recipe

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Lemon Chicken, Photo by JMorton

Lemon Chicken Recipe

This recipe is perfect for not too formal dinner party or just a treat for the family.

Ingredients

Method of Preparation:

  • Preheat the oven to 180º centigrade.
  • Heat the olive oil in a saucepan over medium-low heat.
  • Saute the garlic for just 1 minute, ensure not to burn the garlic to prevent a bitter taste.
  • Turn down the heat to low and then add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp of salt. Stir well then  pour into a large ceramic oven-proof
  • Wash the chicken and drain and dry with kitchen paper towels.
  • Put the chicken pieces into the ceramic dish and spoon into them the oil and lemon mixture.
  • Sprinkle with salt and a liberal amount of freshly ground black pepper.
  • Cover the ceramic dish with an aluminium foil and bake for 40 minutes, Then remove the cover, baste the chicken pieces with the juices and return into the oven and cook for a further half an hour or until the chicken is done.
  • Remove from the oven and let the chicken rest for at least 10 minutes.  Just perfect timing to prepare all the trimmings and setting the table.
  • Enjoy!

Fried Chicken (Filipino Recipe)

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Fried Chicken, photo by Mae Mercado-Sanguer

Fried Chicken (Filipino Recipe)

 

Ingredients

  • 1 whole chicken, cut into segment pieces
  • 4-5 cloves garlic, peeled and pounded into paste
  • 2 tbsp cider vinegar
  • 1 tbsp dark soy sauce
  • salt and freshly ground black pepper (according to taste
  • oil for deep-frying

Method of Preparation:

  • Wash the chicken pieces and drain thoroughly, then place in a large bowl.
  • Put it the garlic in a separate container.
  • Pour in the soy sauce and vinegar over the garlic.
  • Season with a bit of salt and a good amount of freshly ground black pepper for spice.
  • Give it a thorough mix.
  • Pour this mixture over the chicken pieces.  Ensure that all the pieces get a soak in.
  • Cover the bowl with cling film and leave to marinate for a couple of hours.
  • Drain the chicken pieces and fry in deep hot oil over medium heat.  Cook until golden brown all over.
  • Serve hot with some salad and of course unli rice. 🙂  (unlimited rice)

 

Ginseng Chicken Soup Recipe

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Chicken Recipe
Korean Recipe

Ginseng Chicken Soup Recipe

Ginseng Chicken

This is a delicious Korean recipe much love even in Korean dramas!

This recipe is Korea’s version of the cure-all chicken soup recipe.

Ingredients:

  • 1 whole chicken (600g)
  • ½ cup glutinous rice (malagkit)
  • 2 l water
  • 1 root ginseng
  • 4 pieces jujube, peeled (dried Chinese dates can be used)
  • 3 cloves garlic
  • 3 pieces chestnuts, peeled
  • Salt
  • Freshly ground black pepper
  • Spring onion. Spinach or wild rocket to garnish

Method of Preparation:

  • Prepare the chicken by removing and discarding the innards.  Wash off the blood inside of the chicken.  Drain.
  • Wash the glutinous rice and plenty of water and then soak for a couple of hours.
  • Clean and wash the ginseng.
  • Stuff the chicken with the glutinous rice, ginseng, jujube, garlic and chestnut.
  • Fastened the opening of the chicken with cotton string or be adventurous with some toothpicks to secure it tightly. ?
  • Using a large casserole pan, put the chicken and cover it with 2 litres of water.
  • Bring to a boil and then lower down the heat and leave to simmer until the water had turned white
  • Serve, garnish with spring onion, spinach or rocket.
  • Add salt and pepper according to your taste.