Ayam Goreng Jogja

Ingredients

1 large fresh chicken cut in 8 pieces
2 cups water
oil for deep-frying

Spice mix
1 tablespoon coriander
3 tablespoons of crushed garlic
2 tablespoons of dried turmeric
2 tablespoons sugar
3 tablespoons of ginger
2 tablespoon oil
Oil for deep frying.

Directions

1. Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste. Heat the oil in a large pan or wok.
2. Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked. The water should have evaporated by now and the chicken should have a brown spicy skin.
3. Allow the chicken to dry a little then heat oil for deep frying.
4. Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.
5. Serve with sliced cucumber and thin carrot strips as a garnish
   
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Posted in: Chicken,Indonesian

Traditional Bahraini Chicken Machboos / Machbous

Ingredients:

Servings: 6

• 4 1/2 cups water
• 650 g basmati rice
• 3 tomatoes, quartered
• 1 -1 1/2 kg chicken
• 3 onions, finely chopped
• 1/4 cup coriander leaves, chopped
• 1 green hot pepper, as desired
• 2 black dried limes
• 2 teaspoons buharat spice mix
• 1 1/2 teaspoons turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons cinnamon
• 1 teaspoon cardamom powder
• 2 garlic cloves
• 1 slice gingerroot, cut into small pieces
• 3 tablespoons butter
• 1/4 cup lemon juice
• 3 tablespoons rose water
• 3 tablespoons oil
• 3 teaspoons salt
  

  Directions:

  1. Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
  2. Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
  3. Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
  4. Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.
  5. Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
  6. Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.
  7. Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.
  8. Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
  9. Serve the rice on a large serving plate and place the grilled chicken halves on the top.
     
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Posted in: Bahraini,Chicken

Swedish Roast Chicken With Spiced Apple Rice

Ingredients:

Servings: 4

• 1 medium sweet potato, peeled and cut into 1/2 inch cubes
• 1 large onion, cut into 1/2 inch cubes
• 2 granny smith apples, peeled, cored and cut into 1/2 inch cubes
• 2 shallots, coarsely chopped
• 1 garlic clove, chopped
• 1 teaspoon fresh thyme
• 1 tablespoon fresh mint, finely chopped
• 2 tablespoons water
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 2 cardamom pods or 1/4 teaspoon ground cardamom
• 2 star anise
• 2 whole cloves or 1/8 teaspoon ground cloves
• 2 black peppercorns
• 4 white peppercorns
• 1 teaspoon kosher salt
• 1 chicken, about 3 and 1/2 pounds, preferably free-range
• 1/2 cup water
• 1/2 cup chicken stock or 1/2 cup dry white wine
• 1 cup long grain white rice, raw
• 1 cup water
• 1 teaspoon kosher salt
• 5 1/2 tablespoons plain yogurt
• fresh ground black pepper
  
  Directions:

1. Pre-heat oven to 350°F.
2. Blanch the sweet potato in boiling water for two minutes, then drain, rinse in cold water and drain again.
3. In a medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint.
4. Combine the 2 tablespoons of water and the olive oil and add to the vegetable mixture, tossing to coat.
5. With a mortar and pestle (or with the back of a heavy skillet against a cutting board) lightly crush the cinnamon, cardamom, star anise, cloves, black and white peppercorns (you can use all black if that's what you have) with the teaspoon of kosher salt.
6. Add half the spice mixture to the vegetables and reserve the rest.
7. Rinse the chicken inside and out and pat dry with paper towels.
8. Remove all the excess fat.
9. Lightly stuff the bird's cavity with about half the vegetable mixture and tie the bird's legs together with kitchen string.
10. Place the chicken on a rack in a roasting pan and rub it all over with the reserved spice mixture.
11. Scatter the remaining vegetable mixture around the chicken.
12. Roast for about one hour.
13. Remove the vegetables that are loose in the pan and set aside in a bowl.
14. Continue roasting for another 30 minutes or until your meat thermometer, inserted in the thigh, reaches 160°F.
15. During this time, if the pan becomes too dry, add water a few tablespoons at a time.
16. Transfer chicken to a board, remove stuffing and add it to the other vegetables, and cover the chicken loosely with foil.
17. Keep the vegetables warm.
18. Place the roasting pan over heat on the stove top and add the water and stock or white wine.
19. Bring liquid to a boil, stirring and scraping to deglaze the pan.
20. Pour the liquid into a measuring cup, degreasing as best you can.
21. Pour about 1/2 of a cup of the liquid into a sauceboat and keep warm.
22. Add, if necessary, water to the remaining de-glazing liquid so that you have one cup.
23. Combine the rice, one cup of water, one cup of deglazing liquid and the salt in a medium saucepan.
24. Bring to a boil over high heat.
25. As soon as the rice boils, reduce the heat to low, cover and cook the rice till done, about 18 minutes.
26. Remove from heat and fold rice together with 1 and 1/2 tablespoons of the yogurt and the reserved vegetables.
27. Season to taste with salt and pepper.
28. Combine the remaining yogurt with the pan juices in the sauce boat.
29. Carve the chicken and serve with rice, passing the sauceboat for those who need a little extra liquid.

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Posted in: Chicken,Swedish

Brazilian Risoles - Chicken and Cheese Croquettes -

Prep Time: 45 minutes
Cook Time: 40 minutes

Total Time: 85 minutes

Ingredients:

• 1 1/4 cup milk
• 2 1/4 cups flour
• 2 tablespoons butter
• 3/4 teaspoons salt
• 1/2 pound chicken breasts
• 1 cup minced onion
• 2 cloves garlic
• 1/2 cup finely diced red bell pepper
• 1 cube chicken bouillon
• 2 tablespoons flour
• 1/3 cup milk
• 1/4 cup grated mozzarella cheese
• 1/4 cup grated cheddar cheese
• 2 tablespoons grated parmesan
• Salt and pepper to taste
• 2 eggs
• 1 1/2 cups bread crumbs
• Vegetable oil for frying

Preparation:

1. Place milk, butter, and 1/2 teaspoon salt in a small saucepan. Bring just to a boil, then slowly stir in the flour with a wooden spoon until you have a stiff batter.
2. Continue to stir over heat for 2-3 minutes more, until well mixed, then remove from heat and set aside to cool.
3. Place the chicken breasts in a larger saucepan and cover with water or chicken stock. Cover, bring to a gentle boil and poach chicken until just cooked through, about 15 minutes. Remove from heat and let cook, reserving cooking liquid.
4. Shred chicken into very small pieces when cool enough to handle (you can use a food processor with the plastic blade for this).
5. Cook the onion, garlic, and bell pepper in a couple of tablespoons of vegetable oil until soft and fragrant.
6. Add the shredded chicken to the vegetables with 1 cup of the reserved chicken liquid and the cube of chicken bouillon. Cook, stirring, until most of the water is absorbed or evaporated.
7. Stir in 2 tablespoons of flour and cook for 1 minute. Stir in the milk and cook until mixture is thickened and creamy. Remove from heat and stir in the cheeses. Season with salt and pepper to taste.
8. Knead the milk and flour dough lightly on a countertop, adding a little more flour if necessary, until smooth. Pinch off a small piece and roll it on a lightly floured surface into a 4 inch circle (about 2 mm thick). Continue with remaining dough, stacking circles as you go. Or roll out half the dough into a large rectangle and cut circles, repeating with the other half.
9. Place about 1 tablespoon of the chicken mixture inside each circle of dough, and fold in half to close. Seal edges firmly.
10. In a shallow bowl, whisk the eggs together with a 1/2 teaspoon salt and 1/2 teaspoon sugar. Place the bread crumbs in another shallow bowl.
11. Dip each pastry into the egg wash, and then into the bread crumbs. Set aside on a plate.
12. Heat 2 inches of oil in a heavy bottomed skillet to 350 degrees.
13. Fry the risoles in batches until golden brown. Drain on paper towels. Serve warm.
14. Risoles may be kept warm (or reheated) in a 200 degree oven for up to an hour. Risoles may be prepared and breaded, then refrigerated for several hours before frying.

Makes about 15-20 risoles.
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Posted in: Brazilian,Cheese,Chicken,Croquettes

Brazilian Chicken with Coconut Milk

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 tablespoon minced fresh ginger
• 2 jalapeno peppers, seeded and chopped
• 2 cloves garlic, minced
• 3 tomatoes, seeded and chopped
• 1 (14 ounce) can light coconut milk
• 1 bunch chopped fresh parsley

Directions

1. In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
3. Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

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Posted in: Brazilian,Chicken

Chinese Chicken Balls Recipe

Ingredients

• 4 boneless chicken breasts cut-up in 1 inch cubes
• 1 1/4 cup all purpose white flour plus 1/4 cup for coating the chicken
• 2 tsp baking powder
• 1 tsp salt
• 1/4 tsp pepper
• 2 eggs
• 3/4 cup milk
• 1 to 2 tbsps cooking oil

Directions

1. Cut up chicken breasts in 1 inch cubes and set aside.
2. Mix together 1 1/4 cup of white flour with the baking powder, salt, pepper (reserve 1/4 cup for coating chicken pieces before dipping into this mixture). Add the 2 eggs and the milk. Mix all together well.
3. Take the chicken pieces and dip them in the 1/4 cup of flour, then dip into this batter to coat the chicken. Fry the chicken pieces in hot cooking oil until browned on all sides and serve with my chicken balls red sauce.
   

   Red sauce for chinese chicken balls Recipe

   • 2 cups water
   • 3/4 cup Heinz ketchup
   • 3/4 cup white sugar
   • 3 tbsps (red) grenadine
   • 3 tbsps cornstarch
   • 1/4 cup water

   Directions

   1. Combine the first 4 ingredients in a saucepan on top of the stove and cook on medium heat for 1 to 2 minutes. In the meantime, mix 3 tbsps of cornstarch with 1/4 cup of water and add to the other ingredients to thicken the sauce. Cook until thickened.
   2. Serve with Chinese chicken balls.
      
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Posted in: Chicken,Chinesse

Chicken Samlá (Cambodian Chicken Curry)

• YIELD: 4 servings (serving size: 1 1/2 cups)
• COURSE: Soups/Stews

Ingredients

• 1/2 cup thinly sliced peeled fresh ginger
• 1/4 cup chopped peeled fresh lemongrass
• 1 1/2 tablespoons shrimp sauce (such as Lee Kum Kee) or shrimp paste
• 1 tablespoon rice wine vinegar
• 1 teaspoon grated lime rind
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground turmeric
• 5 garlic cloves, halved
• 2 large shallots, peeled and quartered
• Cooking spray
• 6 (4-ounce) chicken drumsticks, skinned
• 6 (4-ounce) chicken thighs, skinned
• 1 cup fat-free, less-sodium chicken broth
• 3/4 cup light coconut milk
• 1 teaspoon sugar
• 1 tablespoon fresh lime juice
• Lime wedges (optional)
  

  Preparation

• Place first 10 ingredients in a food processor; process until minced, scraping sides of bowl occasionally.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ginger mixture; sauté 2 minutes. Add chicken; cook 2 minutes on each side. Add broth, coconut milk, and sugar, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
• Remove pan from heat. Remove chicken from pan, reserving liquid in pan; cool chicken slightly. Remove the meat from bones, and discard bones. Place pan over medium heat. Stir in chicken and lime juice; cook for 2 minutes or until thoroughly heated. Serve with lime wedges, if desired.
  
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Posted in: Cambodia,Chicken

Vietnamese Caramel Ginger Chicken (Ga Kho)

Vietnamese Caramel Ginger Chicken (Ga Kho)
Adapted from Fine Cooking Magazine

1/3 cup granulated sugar
1/2 cup water
3 tbsp canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
3 lb. bone-in, skinless chicken thighs, fat trimmed, generously seasoned with kosher salt
2 tbsp plus 1 tsp fish sauce
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried red chile flakes
3 green onions, thinly sliced

Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.

With hot water (so the leftover caramel bits don’t seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl.

To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon kosher salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.

Transfer the chicken and cooked aromatics (ginger, etc.) to a serving platter. Thinly slice 3 green onions and use to garnish the chicken. Serve with rice.
Serves 4 to 6.

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Posted in: Chicken,Vietnam

Vietnamese Lemongrass Chicken

Recipe: Vietnamese Lemongrass Chicken
Adapted from Food & Wine Magazine, October 2007
“Simple, Tasty Vietnamese Cooking” 

Ingredients:
2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing

Method:
In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.

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Posted in: Chicken,Vietnam

Korean BBQ Chicken Marinade

Ingredients

• 1 cup white sugar
• 1 cup soy sauce
• 1 cup water
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 1 tablespoon lemon juice (optional)
• 4 teaspoons hot chile paste (optional)

Directions

1. In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
2. Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.
   
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Posted in: Chicken,Korean

Korean Spicy Chicken and Potato (Tak Toritang)

Ingredients

• 2 1/2 pounds chicken drumettes
• 2 large potatoes, cut into large chunks
• 2 carrots, cut into 2 inch pieces
• 1 large onion, cut into 8 pieces
• 4 cloves garlic, crushed
• 1/4 cup water
• 1/2 cup soy sauce
• 2 tablespoons white sugar
• 3 tablespoons hot pepper paste

Directions

1. In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste. Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
   
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Posted in: Chicken,Korean

Australian Deep Fried Chicken Wings

Ingredients

• 8 chicken wings
• 4 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 3 tablespoons sweet sherry
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 1/2 cup corn flour
• 1 quart oil for deep frying

Directions

1. To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
2. Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
3. Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.
   
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Posted in: Australian,Chicken

Aussie Chicken

Ingredients

• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 2 teaspoons seasoning salt
• 6 slices bacon, cut in half
• 1/2 cup prepared yellow mustard
• 1/2 cup honey
• 1/4 cup light corn syrup
• 1/4 cup mayonnaise
• 1 tablespoon dried onion flakes
• 1 tablespoon vegetable oil
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby-Monterey Jack cheese
• 2 tablespoons chopped fresh parsley

Directions

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
   
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Posted in: Australian,Chicken

Al Kabsa - Ancient Arabian Chicken and Fragrant Rice

Ingredients:

Servings: 6

• 1 kg chicken piece
• 500 g basmati rice
• 2 dried limes, finely chopped
• 250 g fresh tomatoes
• 250 g onions, peeled and diced
• 50 g garlic cloves, peeled and finely diced
• 1/2 teaspoon salt
• 1 tablespoon fresh coriander, chopped
• 50 ml olive oil
• 2 tablespoons kabsa spice mix (OR use the following spices, 1 teaspoon cardamom seed, 1 teaspoon black pepper, 1 teaspoon cumin)

Accompanying sauce Ingredients

• 250 g fresh tomatoes
• 100 g fresh mint, leave
• 5 g salt
• 50 g green chili peppers
• water

1. Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.
2. Heat the oil in a casserole dish and add the onions, garlic - sauté for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and sauté for about 3 minutes before adding the tomato, spices, salt and dried limes.
3. Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
4. Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.
5. Remove the lid, stir well and serve with the following sauce.
6. Accompanying Sauce.
7. Skin the tomatoes and mix all the ingredients together, season to taste.
8. Serve the Kabsa with the tomato sauce and flatbreads.
9. NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.
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Posted in: Arabic,Chicken

Arabic Chicken With Lemon & Thyme

 

Servings: 6

• 2 (4 lb) broiler-fryer chickens, in pieces
• 1/2-3/4 cup salad oil (I use half canola & half olive)
• 2/3 cup lemon juice
• 2 tablespoons thyme
• 1 teaspoon garlic powder

1. Mix all ingredients (but chicken) for marinade.
2. Marinade chicken at least an hour (up to overnight).
3. Place chicken in baking dish.
4. Bake 1 hr at 350, then broil 15 min or until golden brown.

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Posted in: Arabic,Chicken

Indonesian Ginger Chicken

Ingredients

• 1 cup honey
• 3/4 cup soy sauce
• 1/4 cup minced garlic (8 to 12 cloves)
• 1/2 cup peeled and grated fresh ginger root
• 2 (3 1/2 pound) chickens, quartered, with backs removed

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

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Posted in: Chicken,Indonesian

Erin's Indonesian Chicken

Ingredients

• 1 cup uncooked long grain white rice
• 2 cups water
• 1 pound fresh green beans, trimmed and snapped
• 2 teaspoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 3/4 cup low-sodium chicken broth
• 1/3 cup smooth peanut butter
• 2 teaspoons honey
• 1 tablespoon low sodium soy sauce
• 1 teaspoon red chile paste
• 2 tablespoons lemon juice
• 3 green onions, thinly sliced
• 2 tablespoons chopped peanuts (optional)

Directions

1. Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
2. Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
3. Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
4. Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.
   
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Posted in: Chicken,Indonesian

Kari Ayam / Malaysian Curry Chicken

Ingredients :
Chicken	2 lb
Potatoes	2 nos
Oil	3 tbsp
Coconut Milk	1 cup thick + 1 cup thin
Salt	to taste
Red Chili Powder	1-2 tbsp
Malaysian Curry Powder	5 tbsp

To Grind Paste:
Onion	2 no ( Medium )
Garlic	8 nos
Ginger	1 inch

For Curry Powder:
Coriander Seed	6 tbsp
Cumin Seed	2 tbsp
Fennel Seed	2 tbsp
Fenugreek Seed	2 tbsp
Pepper	2 tbsp
Cinnamon	3 inch
Rice	2 tbsp
Cardamom	1 tsp
Red Chili	5 nos
Cloves	4 nos
Star Anise	1 no
Turmeric	5 tbsp

 

Directions:

1. Step 1
   Cut the chicken into small pieces. Peel the potato skin cube them and place it in water. Grind onion, garlic and ginger to a fine paste. Dry roast the items given in ” Curry Powder” and when cold grind it to a fine powder. Mix the curry powder, chili powder and water -2-3 tbsp and mix it to a fine paste.
2. Step 2
   In a non-stick pan add oil and add the wet ground paste. Fry till the raw smell leaves and oil separates. Add the curry paste and fry till the oil separates. Add chicken and mix well to coat the chicken with the masala.
3. Step 3
   Add the coconut milk, salt and stir well. Cook in medium-high until the chicken is cooked and the oil floats on the gravy. Add the cubed potatoes and cook for another 10 min.
   
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Posted in: Chicken,Malaysian

Chicken Satay

Ingredients:
4 chicken legs and thighs or 4 chicken breasts (deboned)
Spice Paste:
1 teaspoon of coriander powder
2 stalks lemon grass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons of cooking oil
1 teaspoon of chili powder
2 teaspoons of turmeric powder (kunyit)
4 teaspoons of Kecap Manis (ABC brand from Indonesia recommended)
1 spoon of Oyster Sauce (Lee Kam Kee brand recommended)
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)
Method:
Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.

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Posted in: Chicken,Malaysian

Baked Chicken German Style

INGREDIENT:

2 tsPaprika

2 cChicken broth

1/2 cFlour

1/2 tsSalt

2/3 cParmesan cheese; grated

1/2 cButter; or margarine

1 1/2 cmilk

1/4 tsNutmeg

3 cChicken; cooked, diced

2 tsLemon juice, fresh

1/2 tsPepper

8 ozEgg noodles; cooked

How to Prepare Baked Chicken German Style

Preheat oven to 350~F. degrees. Melt butter in large saucepan over medium low heat. Whisk in flour and stir 3 minutes. Gradually whisk in broth and milk. Reduce heat, simmering until thick, about 10 minutes. Blend in lemon juice and seasonings. Combine cooked noodles and half the sauce, tossing gently to blend. Place in the bottom of a buttered 2-quart casserole. Top with chicken and remaining sauce. Combine Parmesan cheese and paprika, sprinkle over casserole. Bake until bubbling and golden brown, about 30 minutes. Serve hot.

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Posted in: Chicken,Germany