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Category Archives: Chicken

Chinese Chiken Rice Soup

Chop a quarter pound white meat of chicken with a little celery and onion. Boil until half done.

Add a half a cup of steamed rice to the chopped chicken meat, then two teaspoons of soya bean sauce.

Salt and pepper to taste. Add Stock as you desire.

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Posted by on December 27, 2011 in Chicken, Chinese foods, Quick Recipes, Soups

 

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Chinese Stock

Stock is the basis of many of the soups and Chop Suey gravies. It is best to parboil the vegetables before adding to the stock.

preparation

Clean a fowl. Chop up the bones; the neck bones are best. Place all in a large pan with cold water, then boil it slowly for two or three hours. When nearly cooked add 1 plant of celery (about 4 oz), 2 onion chopped, Season with pepper, Chinese soya bean sauce and salt.

  

 
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Posted by on December 26, 2011 in Chicken, Chinese foods, Soups, Stocks

 

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Lettuce and Fish Soup (saang choy gnee tong)

1 head lettuce

1/4 lb. fillet of fish

2 thin slices of ginger

2 teaspoons of soya bean sauce

1 teaspoon cornflour

1/2 teaspoon sugar

1 teaspoon oil

salt and paper

preparation

Cut and wash fillet of fish. Pour a little oil into pan, fry ginger, then toss fish in pan and fry for 10 minutes. pour in boiling water, bring to the boil, toss in lettuce leaves cut into pieces and simmer for ten minutes. Season to taste, add sauce etc and chicken gravy with cornflour.

 
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Posted by on December 24, 2011 in Chicken, Chinese foods, Fish, Seafood, Soups

 

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Salad Supreme

1 medium-sized chicken

a small onion

1/2 salt

1 cup diced celery

1 cup potatoes, cubed and boiled

Pepper and salt to taste

1 cup milk cream

1 tbsp butter

3 tbsp vinegar

2 egg yolks

2 tsp prepared mustard

a few lettuce leaves

a few slices of fresh tomato

Preparation

Boil the chicken  with the whole onion and salt in 2 cups of water. Cook till the chicken is tender and the water dries up. Dice the chicken and mix with celery, potatoes and seasoning.

Prepare the dressing. Heat cream, add butter, vinegar, egg yolks and mustard. Cook over a slow flame till it becomes a thick sauce. Remove from fire but keep stirring till it is cold. Add chicken and mix well.

Arrange the chicken mixture in the center and the shredded lettuce leaves all over, or piped around it. Garnish with tomato slices around.

 
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Posted by on November 24, 2011 in Chicken, Chicken Salad

 

Chicken with Spaghetti

1 large chicken

a little salt

1/2 onion, cut into 2 pieces

2 heaped tbsp butter

1 onion, cut in long slices

1 1/2 tbsp flour

1/4 tbsp chili powder

salt to taste

1/2 cup whipped curd

2 tbsp coriander leaves, chopped

250gg spaghetti, cooked and drained

a few slices of capsicum

Preparation

Boil the chicken in a little salt, 1/2 the onion and enough water to boil, as well as extract 2 cups of stock. Heat butter and saute the onion slices, add flour and fry till golden adding a little stock at a time so that no lumps form.

Finally add the entire quantity of stock and the seasoning and cook till the sauce is thick. Remove from heat and slowly add the whipped curd. Keep on fire and simmer so that the curd does not curdle.  Check for seasoning, add coriander  leaves and diced chicken and keep warm.

Serve spaghetti onto a platter and pour over it the chicken sauce. Serve hot garnished with slices of fresh capsicum.

 
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Posted by on November 24, 2011 in Chicken, Italian foods

 

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Chicken with Peanut butter

1 large chicken, 1 kg weight dressed

1 tbsp oil

1 large onion, diced

3 green onions, sliced

1 large tomato, diced

2 tbsp tomato paste

3 cups chicken broth

1/2 cup peanut butter

1 tbsp salt

1/2 tsp chili powder

1 bay leaf

Preparation

Cut the chicken into pieces and wipe them dry.

Heat oil, add chicken pieces and brown them. Add onions, green onions, tomato and tomato paste and cook for 2 minutes. Add chicken broth and allow to cook with the lid on for 10 minutes.

Reduce heat and then stir in the peanut butter (diluted with 3/4 cup warm water to a thick, pouring consistency)

Add salt, chili powder and bay leaf. Simmer till the chicken is soft and a thick gravy remains.

 
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Posted by on November 17, 2011 in Chicken

 

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Honey Butter Chicken Roast

1 1/2 kg roasting chicken (boiler)

salt and pepper to taste

1/3 cup honey

1/2 cup melted butter

1/2 lemon

Preparation

Draw, single and remove the pin feathers from the chicken. Remove leg tendons. Cut off head, leaving as much of the neck as possible. Pull the neck skin back and cut off the neck. Remove the entrails. Sprinkle the cavity and skin with salt and pepper.

Fasten the neck skin to back with a pin. Tie the leg ends to the tail. Mix together the honey, butter and lemon. Put the chicken in a shallow dish and pour the honey butter into the cavity and over the chicken, rubbing it well. Allow to stand for 4 hours.

Keep chicken in a roasting pan and coat with some of the honey butter. Roast it in a very hot oven (450F) for 10 minutes. Turn it and coat it again with some more honey – butter and roast for 10 more minutes. Reduce heat, and continue to baste the chicken with more honey- butter every 15 minutes, for about 1 1/4 hours. Transfer the chicken to a serving dish and keep it warm. If too much juice is left cook it over a high flame until it is thick and forms a glaze. Pour this over  the chicken.

 
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Posted by on November 14, 2011 in Chicken

 

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