Thursday, October 30, 2014

Oriental Glazed Chicken Wings

This might just be one of the simplest , quickest , freshest , most delicious-ist mid- week meals around .Have you ever though about wok frying your chicken wing s before ? It's amazing ! This I made has a light coriander taste and smell .Rather nice for a change from the usual salty pr sweet taste , If you like coriander that is .
Serves 4

8 chicken wings,chopped into 3 pieces
5 tbsp groundnut oil
6 tbsp chicken stock
2 tbsp chopped fresh coriander

2 tbsp chilly sauce
1 1/2 tbsp sugar
1/8 tsp spice seasoning
1 tbsp finely chopped fresh ginger

1 . To make the marinade combine chilly sauce , sugar , salt and spice seasoning , and stir until dissolved .Mix the ginger .

2 . Put the chopped chicken wings in a shallow dish and pour in the marinade ,turning the wings to coat . Leave to marinate for 1 hour at room temperature or overnight in the refrigerator .

3 . Heat a wok over a high heat , add the oil and when it is almost smoking add the chicken wings and marinade . Stir fry for 5 minutes ,then sprinkle with 4 tablespoons of the stock and stir fry for a further 4 minutes .

4 . Using tongs ,transfer the wings to a warmed serving dish , and sprinkle with the coriander . Pour off and discard most of the oil from the wok and return to the heat . Add the remaining 2 tablespoon of stock , and stir with a wooden spoon until blended ,scraping up the sticky sediment .Pour into a small bowl and serve with the wings as a dipping sauce .

Monday, October 27, 2014

Gingered Chicken kebabs

This ginger , garlic and lime treatment is a simple concoction with a wonderful flavor .Boneless ,skinless chicken breasts are one of the most popular cuts of meat out there , and also one of the most flexible to cook with . Serve these delicious gingered chicken kebabs with steamed rice .Add the soy sauce for the taste homemade satay .

Serves 4

3 skinless, boneless chicken breasts,
   cut into small cubes
juice of 1 lime
2.5 cm piece fresh ginger,
  peeled and chopped
1 fresh red chilly , deseeded
   and sliced
2 tbsp vegetable or peanut oil 
1 onion, sliced
2 garlic cloves, chopped
1 aubergine , cut into chunks
2 courgettes , cut into thick slices
1 red pepper , deseeded and cut
  into square
1 tbsp red curry paste
2 tbsp Thai  soy sauce
1 tsp soft light brown
boiled rice, with chopped
  coriander ,to serve

1 . Put the chicken cubes in a shallow dish. Mix the lime, ginger, chilly  together and pour over the chicken pieces. Stir gently to coat. Cover and chill in the refrigerator for at least 3 hours to marinate .

2 . Soak 8-12 wooden skewers in cold water for 30 minutes before use , to prevent burning .

3 .Thread the chicken pieces onto the soaked wooden skewers and cook under a hot grill for 3-4 minutes , turning frequently until they are cooked through .

4 . Meanwhile , heat the oil in a wok a large frying pan and saute the onion and garlic for 1-2 minutes ,until softened , but not browned . Add the aubergine , courgettes and pepper and cook for 3-4 minutes , until cooked but still firm . Add the curry paste ,soy sauce and sugar and cook for 1 minute .

5 . Serve hot with boiled rice , stirred through with chopped coriander .

Monday, October 13, 2014

Steamed Chicken with Chilly &Coriander Butter

Serves 4

50 g  butter , softened
1 fresh Thai chilly , seeded and chopped
1 tbsp chopped fresh coriander
4 skinless , boneless 
   chicken breasts , about 175 g each
350 ml chicken stock
200 g basmati rice

pickled vegetables
1 carrot
1/2 cucumber
3 spring onions
salt and pepper


1. Mix the butter with the chilly and coriander .Cut a deep slash into the side of each chicken breast to form a pocket . Spoon quarter of the flavoured butter into each pocket and place on a 30 cm /12 inch square of baking parchment .

2 . Season to taste with salt and pepper , then bring together 2 opposite sides of the paper on top , folding over to seal firmly . Twist the ends to seal . Pour the coconut milk and stock into a large pan with a steamer top . Bring to a boil .

3. Stir in the rice with a pinch of salt . Put the chicken parcels in the steamer top , cover, and simmer for 15-18 minutes , stirring the rice once , until the rice is tender and the chicken is cooked through . Meanwhile , peel the carrot then trim the carrot , cucumber and spring onions and cut into fine sticks . 

4 .  Unwrap the chicken , reserving the juices , and cut in half diagonally . Serve the chicken on the rice , with the juices spooned over and pickled vegetables on the side .

Wednesday, October 8, 2014

Hot & Spicy Chicken With Peanuts

Wonderful spicy chicken to be served over rice .This spicy peanut chicken recipe makes enough to freeze leftovers, which keep for up to a month .Spoon single servings into airtight containers , thaw overnight in the refrigerator , and reheat in a saucepan , you can't increase the crushed red pepper , if you like , a dollop of yogurt on top balance the spiciness .
Serves 4                                                                                 
2 tbsp soy sauce
1 tsp chilly powder

stir fry
350 g chicken breasts
     skinned and cut into chunks
4 tbsp groundnut oil
1 clove garlic , finely chopped
1 tsp grated fresh ginger
3 shallots , thinly sliced
pinch of sugar
90 g roasted peanuts
1 tbsp groundnut oil
cooked rice and coriander sprigs ,
    to serve

1 . To make the marinade , mix the soy sauce and chilly powder in a bowl . Add the chicken chunks and toss to coat . Cover with clingfilm and refrigerate for 30 minutes .

2 . Heat the oil in a wok or frying pan , and stir fry the chicken until browned and well cooked . Remove from the pan , set aside and keep warm .

3 . If necessary , add a little more oil to the wok , then add the garlic , ginger , and shallots . Stir fry for 2-3 minutes .

4 . Return the chicken to the wok and fry until it is warmed through .Add  sugar and peanuts , stir well and drizzle with the groundnut oil .

5 . Serve immediately with freshly cooked rice and coriander sprigs .

Saturday, October 4, 2014

Fried Rice with Chicken Thai Style

Fried rice is a good lunch dish, served with cucumber and a wedge of lime . Fried rice with chicken Thai style gets much of its unique flavor from the mix of chicken ,fish sauce ,soy sauce creamed and coconut milk .Enjoy with these two fried rice Thai style .

Serves 4                                                    

225 g  jasmine rice
3 skinless , boneless chicken
   breasts , cut into cubes
400 ml canned coconut milk
50 g  block creamed
   coconut chopped
2-3 coriander roots , chopped
thinly pared rind of 1 lemon
1 fresh green chilly ,deseeded 
  and chopped
3 fresh Thai basil leaves
1 tbsp Thai fish sauce 
1 tbsp oil
fresh chives and sprigs fresh
  coriander , to garnish


Cook the rice in boiling water for 12-15 minutes , drain well , then cool and chill overnight .

Put the chicken into a saucepan and cover with the coconut milk . Add the creamed coconut , coriander roots , lemon rind and chilly and bring to the boil . Simmer for 8-10 minutes , until the chicken is tender . Remove from heat . Stir in basil and fish sauce .

Meanwhile , heat the oil in a wok and stir fry the rice for 2-3 minutes . Pour in the eggs and stir until they have cooked and mixed with the rice . Line 4 small ovenproof bowls or ramekins with clingfilm and pack with the rice . Turn out carefully onto serving plates and remove the clingfilm . Garnish with long chives and sprigs of coriander . Serve with the chicken or egg .

Thai Egg Fried Rice
Serve 4

3 tbsp oil
2 eggs -beaten with 1 tbsp water
1 tsp garlic, chopped
2 cups spring onions , chopped
4 cups  cooked rice
1 tbsp fish sauce
1 cup coriander leaves, chopped
1 cup cucumber ,diced

Heat 1 tbsp of oil in a large frying pan and add egg ,swirl ,till set .Remove from pan and cut into strips and keep aside .

Heat the rest of the oil in the same pan and add garlic and spring onions .Saute over high heat till glossy and add rice .

Stir fry over high heat till rice is heat through .Add fish sauce , coriander and omelette strips and mix well .

Serve garnished with the cucumber .

Thursday, October 2, 2014

Chicken Fried Rice

Chicken fried rice is so simple to make at home , and is way better , healthier and cheaper than take out !Use leftover rice and frozen vegetables to make this rice dish even easier .Save  this recipe and be sure to try it soon , you're going to love it .Freshly cooked rice can be too sticky to fully with the ingredients .
Serves 4

sesame oil 
6 shallots ,peeled and cut into quarters
450 g cooked chicken , cubed
3 tbsp soy sauce
2 carrots, diced
1 celery stick , diced
1 red pepper , deseeded and diced
175 g fresh peas
100 g canned sweetcorn , drained
275 g cooked long grain rice
2 large eggs


1 .  Heat the oil in a preheated wok and large frying pan over a medium heat .

2 . Add the shallots and fry until soft , then add the chicken and 2 tablespoon 2 of the soy sauce and stir fry for 5-6 minutes.

3. Stir in the carrots , celery , red pepper , peas and sweetcorn and stir fry for a further 5 minutes . Add the rice and stir thoroughly . Finally , beat the eggs and pour into the mixture . Stir until the eggs are beginning to set , then add in the remaining soy sauce .

Wednesday, October 1, 2014

Chicken Vermicelli Noodles Soup

A fresh and fast chicken noodles soup .
This chicken vermicelli noodles soup is great on a cool day .
Serves 4-6

2 skinless chicken breast
2 litres  water
1 onion, with skin left on ,cut in half
1 large garlic clove, cut in half
1 cm piece fresh ginger ,
   peeled and sliced
4 black peppercorns  , lightly crushed
4 cloves
2 star anise
1 carrot, peeled
1 celery stalk , chopped
100 g baby corn , cut in half
   length ways and chopped
2 spring onions , finely shredded 
115 g dried rice vermicelli
salt and pepper


Put the chicken breasts and water in a saucepan over high heat and bring to the boil . Reduce the heat to its lowest setting and simmer  ,skimming the surface until no more foam rises . Add the onion , garlic , ginger, peppercorns , cloves , star anise and a pinch of salt and continue to simmer for 20 minutes , or until the chicken is tender and cooked through . Meanwhile , grate the carrot , along its length on the coarse side of a grater so you get long , thin strips .

Strain the chicken , reserving about 1.25 litres / 2 pints stock , but discarding any flavouring ingredients . Return the stock to the rinsed out pan with the carrot , celery , baby corn , and spring onions and bring to the boil . Boil until the baby corn are almost tender , then add the noodles and continue boiling for 2 minutes .

 Meanwhile , chop the chicken , add it to the pan and continue cooking for about 1 minute until the chicken is reheated and the noodles are soft . Add seasoning .