‏إظهار الرسائل ذات التسميات chicken. إظهار كافة الرسائل
‏إظهار الرسائل ذات التسميات chicken. إظهار كافة الرسائل

الاثنين، 21 مارس 2016

Talk about burn your socks off! But, the flavor in this dish will literally take you to new places.

Here’s what you will need:

Marinade Ingredients:
* 3 tsp of corn starch
* 1 tsp of salt
* 1 Tbsp. of rice wine
* 1/2 tsp of white pepper
* 1 Tbsp. of soy sauce
* 1 shredded scallion
* 2 slices of ginger
* 4 chicken thighs, chopped into bite-sized pieces
Other Ingredients:
* Vegetable oil for frying
* 2 Tbsp. of Szechuan peppercorn
* 5 dried red chilies, chopped
* 50 whole dried red chilies
* 4 slices of ginger
* 1 scallion, chopped
* 1/3 cup of peanuts
* 1/2 tsp of sugar
* 1/2 Tbsp. of rice wine
* 1 Tbsp of sesame oil
* Chopped scallions as garnish

Directions:

Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
In about 1 1/2” of oil, fry the chicken until browned and crispy. Remove and set aside.
Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant. Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute. Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
Garnish with chopped scallions. Enjoy!

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Lemon Pepper Chicken & Creamy Rice

Here’s what you will need:

Yields: 4 servings with rice leftovers.
  • 3 Tbsp. Lemon Pepper
  • 1 Tbsp. Paprika
  • 2 cloves Garlic, minced
  • 1 Tbsp. Olive Oil
  • 2 lbs Chicken Thighs With Skin
  • 4Tbsp. Butter
  • 1 Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 1/2 cup Arborio Rice
  • 1/4 cup White Wine
  • 4 cups Chicken Broth
  • 1 1/2 cup Milk
  • Pepper to taste
  • 1 cup Parmesan
  • 1/4 cup Parsley (Optional)

Directions:

Preheat your oven to 350˚F/ 175˚C.
Combine lemon pepper, paprika, and garlic in a small bowl. In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.)
With a paper towel, carefully wipe out excess fat, leaving the seasoning. On medium high, melt two Tbsp. of butter in the pot and add the diced onions and minced garlic. Cook until onions are translucent (1-2 minutes). Add the rice and stir until it becomes translucent (1-2 minutes). Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes). Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned. Add the other two Tbsp. butter, parmesan, 1/2 cup of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice and serve.
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Cheese-Stuffed Chicken Nuggets

Run to the store and get all these ingredients…

Here’s what you will need:

Ground chicken
Salt and pepper
Cubed cheese (We used mozzarella, but you can use whatever you want)
Panko
Oregano
Flour
Eggs 
Oil for frying
Condiments of your choice

Directions:

First, season the ground chicken with salt and pepper. Grab a handful of ground chicken and roll into a rough ball shape, place a cube of cheese in the center and wrap the ground chicken around it. Form it into a chicken nugget shape. Set aside.
Season the panko with oregano. Take the chicken nuggets and coat with flour, dip in egg and cover with the panko/oregano mix. Deep fry in the oil until browned and crispy.
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Chicken Pot Pie As Made By Chef Wolfgang Puck

Serves 4

Here’s what you will need:

  • 2 pounds cooked boneless, skinless chicken, shredded
  • Salt
  • Freshly ground black pepper
  • 4 Tablespoons vegetable oil
  • 4 Tablespoons unsalted butter, at room temperature
  • 4 Tablespoons all purpose flour
  • 1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
  • 1/2 pound carrots, peeled and cut into 1/2-inch pieces
  • 1 medium yellow onion, peeled and diced
  • 2 garlic cloves, minced
  • Pinch cayenne (optional)
  • 2 cups good-quality canned chicken broth
  • 1-2 Tablespoons heavy cream
  • 1/2 cup shelled fresh peas or frozen peas
  • Approximately 1/2 pound frozen puff pastry, defrosted following package instructions
  • 1 large egg

Directions:

Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Next, add the cream and stir to combine. Then, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for two to three minutes. Transfer the filling into a clean bowl and chill in the fridge for one hour, or until cool.
Preheat the oven to 400˚F / 200 ˚C.
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon in your chilled filling into your dish.
Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Bake until your pastry is a nice golden, dark brown and there are no more grayish raw patches.
Let cool for five minutes before serving.
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