Tag: chicken

MY KINDA ….. CHINESE LUNCH

~ rhondalackman ~ Leave a comment

Hi all. Today sharing “MY KINDA CHINESE LUNCH” ….. Hope you like it. I made Mixed Chow, Stir Fried Prawns and Pork Spare Ribs done my way.

STIR FRIED PRAWN:

INGREDIENTS:

500 gms Prawns to be cleaned,
de-veined and washed thoroughly.
Onions 2 – to be cut into 4 and the flakes to be separated.
Capsicum 1 – to be cut into cubes.
Soya Sauce 1 Tbsp.
Chilli Flakes 2 Tsps.
Oyster Sauce 2 tsp.
Cornflour 1 heaped Tbsp.
Refined Oil and Salt according to your requirement.
Use all the the Ingredients more or less accordingly.

METHOD:

Heat oil when hot add the prawns and a little salt and let them cook till they turn pink in colour. When oil surfaces add the Onions, Capsicum, Soya Sauce, Oyster Sauce, Chilli Flakes and Salt. STIR Fry for 4-5 mins. Add a tbsp of Cornflour to 3/4 cup of water mix and add, when it thickens remove.

YOUR STIR FRIED PRAWNS ARE READY
ENJOY!!!

PORK SPARE RIBS ….. MY WAY:

INGREDIENTS:

2-3 Large Ribs to be cut into 3 pcs each, cleaned and washed thoroughly and leave in a Colander for all the water to drain out completely.

TO BE GROUND TO A FINE PASTE:

Onion 1, Ginger 1″ piece,
Garlic 6-8 Cloves, Pepper Corns 12,
Dry Red Chillies 2 – 4, Mustard/Rai 1/2 Tsp (optional).

1 tbsp Soya Sauce. Sugar and Salt to taste. No Oil to be added as I made this dish without oil.

METHOD:

Marinate the Spare Ribs in all of the above ground spices for 2 hrs.

Put the marinated Spare Ribs into a Pressure Cooker add 2 Cups Water and cook on sim for 15 mins after full pressure has reached. Turn the stove off and open after the pressure releases itself. Check the salt add if required. Check the meat if its done, if not, pressure cook for 3-5 mins more. Turn the stove off and release the pressure immediately. Now stir the contents and dry up any liquid till oil surfaces. (If there is too much oil remove accordingly. I removed 3/4 cup of Oil which I put aside and used to fry my Chow). Brown the Ribs well in the oil. Then add a heaped Tbsp of Cornflour to 3/4 cup water, stir well and add, cook till the gravy thickens and remove.

“PORK SPARE RIBS ….. MY WAY” is READY ENJOY!!!

I am not giving the Recipe for the
MIXED CHOW as we all know how to make the same. I am sharing all the INGREDIENTS I used with you and if you still wish me sharing my METHOD with all of you I am open to doing the same.

The Ingredients I used for my
MIXED CHOW were:-

1 Chicken Breasts, 1 Spare Rib which were both pressure cooked till done. Prawns cooked till pink with a pinch of salt for 3 mins, 2 Rashers of Bacon, 3 Eggs made into 5 Omelets and cut into 2″ strips, 8 Baby corns, 1/2 pkt Mushrooms, 1 small bundle Spring onions, Carrot and Beans.

A tip learnt from my lt Dad ….. He would crush 1/2 a sml head of Garlic with the skin and burn till black in the oil then discard the burnt Garlic and start the frying of his Fried Rice or Chow etc. The burnt Garlic gives the oil a nice aroma and the dish a different sort of flavour. This is an OPTIONAL Choice of course…

CHICKEN KHOW SUEY

~ rhondalackman ~ Leave a comment

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Hi, all! Today, I am sharing A very popular Burmese dish called Chicken Khow Suey. We make this because it’s so delicious and very easy to prepare. This is one meal you can enjoy without having to prepare a variety of dishes when you have family and friends over.

INGREDIENTS:

  • Egg Noodles
  • 1 kg Chicken, washed and cut into small pieces
  • 3 onions
  • 1 1/2 inch piece of ginger
  • 1 head of garlic
  • 8 Kashmiri dry chilies
  • 1 1/2 tsp Turmeric powder
  • 1 fresh Coconut or 2 packets of coconut milk powder
  • 2 Tbsp Basin/gram flour
  • Oil
  • Salt

TOPPINGS:

  • 2 Spring onions, cut small along with the leeks
  • 1 onion, minced
  • Chili powder or Chili flakes
  • 12 green chilies, diced
  • 1 head of Garlic, diced
  • 1/2 bunch Cilantro/Dhania Patta, minced
  • 1 packet Bhujia
  • 4 eggs, hard boiled and chopped

METHOD:

NOODLE PREPARATION: Cook noodles as per packet instructions and then leave to dry. Heat oil and fry the chopped garlic til golden brown and then put it aside. This is used as one of the toppings. Now, in the same oil, fry the cooked noodles well and add salt if required.

One onion to be sliced fine, the other two to be ground to a fine paste along with the ginger, garlic, chilies, salt and turmeric. If using fresh coconut – scrape and make thick milk by adding 3 cups boiled water. Or else, use 2 packets of coconut milk powder. You can add both the packets to 3 cups of warm water. Mix basin flour in a cup of water and make sure there are no lumps.

Heat oil in a Wok/Kadai or Pressure Cooker. Add the sliced onion and fry till slightly brown. Add the ground spices and fry til oil surfaces. Add a cup of water stir, cover and cook again til oil surfaces and fry the same for 3 mins. Add the chicken. Mix well and make sure the ground spices coat the chicken well. Cook covered on low heat for 5 mins. Add a cup of water and close the cooker. After full pressure has reached, put on sim for 10 mins. Open after the pressure drops itself. Add the basin mixture, stir and let it cook on sim for 5 mins. Add the coconut milk and cook for 6-8 mins more. Check salt and add if required. Add water if more gravy is needed. This dish has a semi thick gravy. You can make the same according to your preference. Lastly, add the toppings as desired.

 

Your delicious Chicken Khow Suey is ready!! ENJOY!!!

ROTISSERIE CHICKEN

~ rhondalackman ~ Leave a comment

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INGREDIENTS:

  • 1 kg whole Chicken
  • 6-8 potatoes, boiled peeled and pierced with a fork all over
  • 2-3 sachets Maggi 2 minute noodles taste maker
  • 1 tsp Kashmiri Chili powder
  • A little salt
  • 1/2 cup oil
  • Butter

METHOD:

Wash/Clean the chicken. Cut gashes on the fowl. Rub salt well inside and out and leave it aside for 20 mins. Then, wash thoroughly again. (This procedure helps to get rid of the blood and smell that exudes from some fowls.) In a bowl, add the oil, Maggi taste maker sachets, chili powder and salt into the oil and mix well til all the spices blend well with the oil. Now rub this oil all over the fowl. Concentrate on the inside of the fowl too. Add enough oil and rub thoroughly. After well rubbed keep covered for a good 2 hrs. Next, insert the Rotisserie rod through the Fowl and insert the clamps securely into the meat on both sides and lastly, tighten the clamps securely. Preheat the oven for 20 mins and then bake for 40-60 mins at 190°C basting every 15-20 mins with melted butter. To check if the chicken is done, insert a tooth pick or knitting needle (a thin needle is what I use to check) and if the juice comes out clear the Chicken Roast is ready.

20 mins before removing the chicken, place the boiled potatoes on the tray and brush each potato generously with butter. After 10 mins, brush the drippings from the tray onto each potato and allow it to start browning. Do the same again after 5 mins and let them bake and brown til the timer goes off.

If you do not have a Rotisserie function you can bake it ordinarily in your your oven. Following the same procedure.

 

YOUR DELICIOUS CHICKEN ROAST IS READY. ENJOY!!!

CHICKEN DO PYAZA

~ rhondalackman ~ 1 Comment

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INGREDIENTS:

  • 1 kg Chicken – cut, cleaned and washed thoroughly and put in a colander for all the water to drain out completely
  • 1 tsp. Turmeric powder
  • 2 tsp. Kashmiri Chili powder
  • 1 1/2 tbsp. Coriander powder
  • 3 Green Chili chopped
  • 2 Dry Red Chili finely chopped
  • 1 tbsp. Ginger paste
  • 1 tbsp. Garlic paste
  • 1 tsp. Garam masala powder
  • 3 pcs. Cardamom
  • 3 pcs. Cloves
  • 1″ pc. Cinnamon stick
  • 10 whole Peppercorns
  • 1 pc. Bay leaf
  • 1 large Red Tomato finely sliced
  • 3 tbsp Curd
  • 8 medium Onions finely sliced
  • Oil
  • Salt to taste

METHOD:

Marinate the Chicken with all the spices, half of the sliced onions and 1 tsp salt for an hour. This is barring the whole Garam Masala, both the Green and Dry Red Chili, Tomatoes and the Curd. Heat oil til hot add the whole spices when they start spluttering add the other half of the sliced onions and fry till a nice golden brown (don’t burn). Next, add the Marinated Chicken. Mix well and cook on high heat for 5 mins. Stir occasionally. After this, add the Green and Red chilies and Tomatoes. Mix and cook til the tomatoes gets mushy. Now cook on sim covered for 10 mins. Mix occasionally. Open after 10 mins, check the salt add if required. There will be a lot of juices released from the Chicken. Allow it to soften completely in this. Try and avoid adding water. Once on oil, increase to medium heat and add the Curd and the Garam Masala powder. Mix and fry well for 4-5 mins til all blend well together. The gravy should be very thick in this dish.

This dish can also be made with Mutton and Prawns.

Your CHICKEN DO PYAZA is ready. ENJOY!!!