January 26th, 2010 by alice
Tags: Chicken, Fried, Ginger, Japanese, Karaageion, Relish
INGREDIENTS
- 4chicken legs(drumstick and thigh section)
- 1/2teaspoonsalt(to taste)
-
Marinade
- 1egg
- 1/2teaspoonsalt(to taste)
- black pepper
- 2-3tablespoonssesame oil
- 3-4tablespoonsflour
- 3-4tablespoonscornstarch
- oil(for frying)
-
Vinegar Sauce
- 1tablespoonrice vinegar
- 1tablespoon chineseblack vinegaror balsamic vinegar
- 2tablespoonssugar
- 2tablespoonssoy sauce
- 2tablespoonswater
-
Relish
- 6tablespoons mincedgreen onions
- 2tablespoons mincedginger
- 2tablespoons mincedparsley
DIRECTIONS
- Massaging chicken pieces with salt wash under cold running water and pat dry.
- Cut thigh meat (not skin side)inseveral areas to make leg sections lay flatter. Using the dull side of knife, pound slightly to flatten more.
- Make marinade and marinate chicken for 30 minutes.
- While chicken is marinating, make vinegar sauce by combining all sauce ingredients and set aside.
- Make relish by combining all relish ingredients and set aside.
- With ample oil in a wok or deep fryer, heat oil to medium. Fry chicken turning them often and adjust heat for even frying.They are done when nicely browned and crunchy, and no longer red in the center.It usually takes about 20-30 minutes.
- Remove and cut in long chunks using a cleaver.Usually one leg section will yield 4 to 5 cut sections. Arrange on large platter and drizzle vinegar sauce over the chicken pieces and arrange a mound of relish on top.
- If using only boneless thigh, cut in half after frying and serve as above.
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September 9th, 2009 by alice
Tags: Blue, Chicken, Cordon, Fried, Tied
INGREDIENTS
- 4boneless skinless chicken breasts
- 8slicessmoked ham
- 8slicesswiss cheese
- 4slicesprovolone cheese
- 1tablespoonflour
- 3eggs, beaten
- 1/16cuppanko, breading
- 1/8cupinstant potato flakes
- 1/4cupextra virgin olive oil
- 1/4cupheavy cream
- 1/4cupDijon mustard
- 1/4cupmayonnaise
- kosher salt
- fresh ground black pepper
DIRECTIONS
- Place Chicken Breasts in-between Clear Plastic Wrap and using a Rolling Pin, Side of a Hammer or a Meat Mallot Pound Chicken Breasts untill they are almost Double in Size,.
- Sprinkle the flour on your clean cutting board and place the Chicken pieces on it.
- Salt and Pepper the Chicken.
- Place 2 pieces of slice ham on the Chicken, top that with 2 slices of swiss cheese and top that off with a slice of provolone right in the center.
- Roll up Chicken making sure you tuck in the ends about half way through.
- Use 3 or 4 pieces of butcher string (Cut about 8″ long) tie the rolled up Chicken tight making sure the ends are folded in, You don’t want to loose all that goodness inside.
- Cut off excess string.
- Turn Oven on to 350.
- Heat Olive Oil in a skillet on Med High.
- Mix Panko and Potato Flakes together.
- Roll the Chicken in Flour so there is just a little dusting, Brush off excess, Dip the Chicken in the Egg and then into the Panko Mixture.
- Fry in the Olive Oil untill Golden Brown on all sides, Turning frequently.
- Place the Chicken in the Oven for 50 to 60 Minutes.
- Whisk together the Heavy Cream, Mayo and the Dijon in a Suace pan and heat slowly on Med Low untill sauce is reduced a little and thicker.
- Pull Chicken from the oven and let set for 5 Minutes or so.
- Cut off strings, Cut Chicken in Half and Drizzle Suace over the top.
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August 4th, 2009 by alice
Tags: Chicken, Chinese, Fried, Style
INGREDIENTS
- 1(2-3 lb)roasting chickens
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 1tablespoonChinese five spice powder
- 1tablespoonsugar
- 3tablespoonssoy sauce
- 3minced garlic cloves
- 4cupsoil
- 2chives, chopped
-
Sauce
- 1/2cupwater
- 1chicken bouillon cube
- 2tablespoonsoyster sauce
- 1tablespoonsoy sauce
- 1tablespooncornflour
- 2tablespoonswater
DIRECTIONS
- Combine seasoning in a small bowl.
- Rub the cavity and outside of the chicken with seasoning.
- Heat oil in wok or deep fryer to 190 degrees celcius ( 375 degrees F).
- Drain the chicken and place in hot oil. Lower the flame to medium heat and fry the chicken, turning a few times until done (about 30 mins). Drain. cool and chop into bite sized pieces. Serve with sauce and garnish with chopped chives.
- For sauce:.
- Boil water in small saucepan, add bouillon cube, oyster sauce and soy sauce. Boil for 2 minutes. Blend cornflour and water and add slowly, stirring constantly to thicken.
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June 12th, 2009 by alice
Tags: Chicken, Flour, Fried, Seasoned
INGREDIENTS
-
Seasoned Flour
- 1cupwhite flour
- 2teaspoonsonion powder
- 1teaspoongarlic powder
- 1teaspoonpoultry seasoning
- 1teaspoonthyme
- 1/2teaspooncurry powder
- 1/2teaspoonsalt
-
Fried Chicken
- 6chicken pieces, skin and fat removed
- 1/4cupolive oilor canola oil
DIRECTIONS
- Mix together all the seasoning ingredients.
- Wash chicken pieces and pat dry with paper towel.
- Place flour in a paper bag and shake pieces, one at a time.
- Fry in heated oil until meat is cooked, turning once.
- Time should be 10-15 minutes.
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May 20th, 2009 by alice
Tags: Beef, Fried, Mango, Salad, Stir
INGREDIENTS
-
Ginger and Honey Dressing
- 2teaspoonspaprika
- 1/2teaspooncayenne(to taste)
- 1 1/2tablespoonshoney
- 1-2tablespoonfresh ginger, peeled and grated(1 inch piece)
- 4tablespoonsrice vinegar
- 1lime, juice ofor lemon, juice of
- 1cupwater
-
Salad
- 1 ripemango, peeled and cut into strips
- 2 ripeplums, sliced
- 2cupsred cabbage, shredded(supposed to be 1/4 of a medium head)
- 2ounceswatercress leaves
- 1/2cucumber, cut into matchsticks
- 1/2red bell pepper, seeded and julienned
- 4green onions, sliced diagonally
- 1ouncefresh mint, minced
- 1ouncefresh cilantro, minced
- 2tablespoonsroasted unsalted peanuts, coarsely chopped
-
Steak
- 14ounceslean sirloin steaks, trimmed and cut into thin strips
- 3garlic cloves
- 1teaspoonsugar
- 2teaspoonssoy sauce
- 1 1/2tablespoonsoil
DIRECTIONS
- Dressing:.
- Combine the first 5 dressing ingredients in a small saucepan over medium heat. Slowly add water, stirring, and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in juice; set aside.
- Salad:.
- Combine all salad ingredients (except peanuts), in a large shallow serving dish and gently toss together until evenly mixed; set aside.
- Steak:.
- Toss the steak with garlic, sugar, and soy sauce.
- Heat oil in a nonstick skillet or wok.
- Add beef and stir-fry for about 3-5 minutes, until the strips are evenly browned and cooked to taste.
- Spoon stir-fried beef over the top of salad. Drizzle dressing over and sprinkle with peanuts.
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