CASHEW CHICKEN WITH XO SAUCE

Ingredients

500 grams of Boneless, skinless Chicken Thighs, cut into cubes about a inch

2 tblsp of XO Sauce

1 Red Pepper Diced

100 gms of Round Beans sliced

1 Spring Onions chopped

1 chopped onion

2 cloves garlic chopped

3 tablespoons Black Fungus (fresh) or Dried (immersed in warm water)

2 tablespoon Chinese Cooking Wine

1 tablespoon cornflour

1 tablespoon Dark Soy Sauce

1 tablespoon Hoisin Sauce

1 tsp crushed chilli flake

1 cup of roasted unsalted cashenuts

1 tsp of Sesame Oil

3 tablespoon oil for cooking

Method:

In a bowl add the cooking wine and cornflour. Make a paste and add to chicken and keep it aside for 15 minutes

In another bowl add the XO Sauce, Soy Sauce, Sesame Oil and Chilli flakes. Mix well and keep aside

Heat a wok and add 3 tablespoon vegetable oil. Fry the marinated chicken pieces till they become slightly brown on the outside and soft inside. Add the chopped onion, beans, red pepper. Mix well and fry for 3 mins. Add Black fungus, chopped spring onion and garlic and cook it for 3 mins. Add the XO Sauce Mixture, mix and cook for another 5 mins. Add the cashewnuts, mix and serve.

XO CHICKEN

Ingredients

600 grams of Boneless, skinless Chicken Thighs, cut into big pieces about two inches

100 gms of XO Sauce

1 Red Pepper Diced

100 gms of Round Beans cut into 4 cms lengths

Two Spring Onions cut lengthwise about 4 cms lengths

4 tablespoons Black Fungus (fresh) or Dried (immersed in warm water)

2 tablespoon Chinese Cooking Wine

2 tablespoon Dark Soy Sauce

1 tablespoon Soya Bean Paste

4 Dried Red Chillies, cut into bits and deseeded.

3 tablespoon oil for cooking

Method:

Heat a wok and add 3 tablespoon oil. Fry the chicken pieces till they become crusty on the outside and remain soft on the inside. Remove the fried chicken. Fry the Beans and Capsicum in the same oil and remove.

Fry the red chillies in the same oil for 30 seconds. Add the fried chicken and fry for min. Add the vegetables mix and cook for two mins. Add the cooking wine and spring onions and fry for a minute. Add dark soya sauce, soya bean paste, XO sauce and the black fungus. Mix well and cook for 3 minutes.

VEG OR EGG OR CHICKEN FRIED RICE

Ingredients

1 Capsicum

1 Carrot

8 Round Beans

Small piece Cabbage

3 table spoon frozen peas

1.5 cup cooked rice basmati rice, slightly firm, do not cook fully.

Method

Cut the vegetables (capsicum, carrot, cabbage, beans) into small cubes.

Heat a wok, add one spoons oil and fry two beaten eggs. Scramble the eggs and remove them. Add two spoons oil. Add 6 chopped Garlic and fry for 30 seconds. Add all the cut vegetables and peas and fry in the wok. Add 1/2 tsp sugar, 1/2 tsp of salt, 1 tsp of pepper powder and fry for 3 minutes .

Add the cooked rice and mix and fry for 2 minutes. Add 2 tsp soy sauce and mix. Add fried egg and chicken (boiled and cut into small cubes). Add 1 spoon vinegar, chopped spring onion and mix and remove from flame.

CHICKEN MANCHURIAN

Ingredients

200 gms of minced chicken (chicken breast or thighs)

1/4 tsp of chilli powder

1/4 tsp of pepper powder

1 tblsp Soy Sauce

1 tsp ginger garlic paste

1 Egg white

2 tblsp of cornflour

Mix well the above and keep in refrigerator for 45 minutes. Add 1.5 tblsp of rice flour and mix.

Heat a deep pan with oil for deep frying. When hot fry the chicken pieces on medium heat. When the bubbles reduce remove them onto paper towels.

Keep a pan on stove, add 2 tblsp oil. When hot add 2 tsp of ginger garlic paste. 1 chopped onion or white of spring onion. Fry for 3 minutes. Add 1 capsicum cuts into cubes.

Manchurian Sauce:

2 tblsp of Soy Sauce

2 Tblsp of Tomato Sauce

3 tblsp of Chilli Sauce

1 tsp sugar

1/2 tsp of salt

Make into a paste.

Make of paste of 2 tsp of cornflour and water.

Add the two sauces to pan and mix well. Allow to cook for 2 minutes.

Make a stock of chicken from two cubes of Chicken Stock and water (1 cup). Add to mixture and allow to bubble. Add 1 tsp of vinegar and when it starts thickening add the chicken balls and mix. Sprinkle Chopped spring onions.

If you put in more chicken stock you will have a gravy preparation, less stock will make it dry

CHICKEN IN SOY SAUCE

Ingredients

800 gms of Boneless Chicken cuts into 1 inch cubes.

Marinate with 3 tablespoons of Soy Sauce and 2 Tablespoons of Oyster Sauce. Keep it overnight in refrigerator.

3 Capsicum cut into strips

1 Onion sliced

1 Pod Garlic Sliced

1 inch ginger sliced

3 sliced green chillies

Method:

In a pressure Pan, add 3 tablespoons of coconut oil or any oil. Add 1 sliced onion. 1 Pod sliced garlic, 1 inch sliced ginger, 3 sliced green chillies, add Capsicum fry for a couple of minutes and remove.

To the same pressure pan add marinated chicken, fry for 3 minutes, add 1/4 cup water and pressure cook for 4 whistles.

In a Pan fry 3 potatoes (300 gms) peeled and cut into fingers and applied little salt.

Open the pressure pan and continue cooking till water has evaporated and the gravy thickens

Heat up a deep pan and add the chicken pieces and veg mixture. Add 3 tsps of pepper powder, mix well. Add fried potatoes and mix well. Garnish with Coriander leaves.

CHICKEN CAFREAL

Ingredients

1 Kg chicken cut into medium pieces

2 Onions Sliced and fried crisp

6 green chillies

4 cloves garlic

1 inch ginger

1 tbsp of coriander seeds

1 tsp of cumin seeds

8 pepper corns

8 Green Cardamom

1 inch Cinnamon sticks

6 cloves

a little vinegar

salt to taste

3 tblsp of oil

Method:

Dry roast the coriander, cumin, pepper corns, cardamom, cinnamon and cloves. Dry grind this and then add ginger, garlic, green chillies and little water and grind to fine paste. Add this to the chicken pieces, 1 tblsp salt and two tblsp vinegar and keep aside for sometime, 15 minutes.

Heat up 3 tblsp of oil in a pan and then add the marinated chicken pieces. On medium heat stir fry the chicken. Add the marinade and a little water if required. Continue cooking while stirring occasionally and allow the water to dry up. Add salt and vinegar if required. When done remove into a serving dish and garnish with fried onions and coriander leaves.

CHICKEN CURRY

Ingredients

1.5 Kg Chicken Pieces marinated with half cup yoghurt, a little turmeric powder and 1 tsp salt and kept in refrigerator overnight

1.5 pods garlic chopped

3 inch ginger chopped

3 green chillies chopped

2 large onions finely chopped

Few curry leaves (Optional)

1 tsp turmeric powder

1 tsp of Kashmiri Powder

1.5 tsp of Red Chilli Powder

2 tsp of coriander powder

1 tsp of cumin seed powder

1 tsp of black pepper powder

1 tsp of garam masala

2 tsp of salt

2 tomatoes chopped.

little vinegar

1 cup Milk or Coconut Milk

Method:

Place a deep pan or vessel on stove. Add one spoon of ghee or clarified butter. When ghee is hot add onions, ginger, garlic and green chillies and fry till brown. Add few curry leaves and fry for a minute.

Add all powders except garam masala. Add salt and chopped tomatoes and mix well and fry. When you have a good paste and oil separates. Add water if required. Now add the chicken pieces and mix well. On high flame cook the chicken for about 15 minutes. When it is cooked add 2 tblsp vinegar and 1 cup milk. Mix well and keep on slow fire for 10 minutes. Sprinkle Garam Masala Powder and Coriander leaves, mix and remove the vessel from stove.

CHICKEN IN SOYA SAUCE

Ingredients

1.5 KG Chicken Pieces

Marinade

1/4 Cup Dark Soy Sauce

4 tblsp Light Soy Sauce

4 tblsp Worcestershire Sauce

4 tblsp Oyster Sauce

3 Big Onions cut into medium cubes

2.5 inches ginger chopped

3 green chillies chopped

1.5 pod garlic chopped

3 Green Capsicum cut into cubes

A sprig Curry Leaves ( Optional)

Few coriander leaves for garnishing.

Method:.

Mix the Chicken Pieces in the marinade and place in refrigerator overnight or at least 3 hours.

Place a pan on stove and add 4 tblsp of oil. When hot add garlic, ginger and green chillies and fry for a couple of minutes. Now add the onions and fry till the onions become slightly brown. Now add the marinated chicken pieces. Mix and fry well, continuing stir frying the chicken and green masala till the Chicken get sealed. If required add more dark soy sauce. Now close with a lid and cook the chicken till 3/4 done.

Now add the Capsicum and Curry Leaves. Mix well and cook for some more time till the chicken is fully cooked. (when the flesh from the chicken legs leaves the bone near the joint, a sign that the chicken has cooked). Now add chopped coriander leaves and then put off the flame.

Tandoori Chicken

Ingredients:

1 Chicken ( cut into eight parts) or a mixture of chicken parts (breast, drumsticks)

Remove the skin and make cuts/slits (2 or 3) on the pieces

Marinade:

1 Cup Yoghurt

2 tblspoon ginger garlic paste

1.5 tblspoon Olive oil

2 tblspoon Red Chilli Paste (see my recipe for Red Chilli Paste)

3 tblspoon Tandoori Masala Powder (see my recipe)

1 tsp salt

Mix the above and apply to chicken. Make sure to insert the marinade into the cuts/slits. Cover and keep the marinated chicken in the refrigerator overnight or at least eight hours.

Remove from refrigerator, mix the chicken well and place the chicken on a tray. Apply a little oil on the chicken pieces or spray with Canola or any other vegetable oil. Preheat the oven at 250 degrees fan bake and bake for 25 minutes. Remove, apply the remaining marinade to the chicken, turn over and bake for 10 minutes.

Cut an onion into rings, add a little of the marinade to the rings. Place the onions rings on a tray and place in oven and bake it along with the chicken, when you turn over the chicken.

Remove the chicken and the onions. Keep onions aside for Garnish.

Change the oven setting from Fan Bake to Fan Grill. Apply little oil to the chicken and place the chicken under the grill for 5 to 7 minutes. Check and see that it does not burn. Remove and turn over the chicken and place it back under the grill for another 5 minutes.

Remove- Tandoori chicken is ready.

Serve with baked onions rings, lemon/lime wedges or pieces, coriander leaves. You can serve with mint chutney or tamarind chutney.

Chicken Lollipop or Drums of Heaven

 

Ingredients:

15 Chicken Wings ( cut them at the joints to separate into three parts- throw away the tip of the wing)

Remove thin bone from the part that has a thin and thick bone. Pull the flesh to one the end of the thick bone, to form lollipops. The other part of the wing, pull the flesh to one end of the bone.

Marinade:

1 spoon of Red Chilli paste (see Recipe)

1 tsp of Soy Sauce

8 cloves Garlic and 1 small piece ginger (paste)

1 tsp pepper powder

1 tsp vinegar

1 tsp salt

Marinate the lollipops with the above marinade for an hour.

Batter:

1 cup Cornflour

1 cup Standard Flour or Maida

1 egg

3 tblsp oil

1 spoon Red Chilli Paste

1 tsp salt

Add Sufficient water to form thick batter of pouring consistency. Keep aside for half hour

 

Frying

Heat sufficient oil in a deep pan. Dip the lollipops in the batter and drop them in the hot oil. Do not crowd them. Fry in batches on medium heat. Keep turning them so that they are fried on all sides. Remove onto paper towels to absorb the oil.

Serve with Schezwan Sauce (see recipe). Garnish with chopped onions leeks and lemon wedges. Cover the tips with pieces of Aluminium Foil. This is only for presentation.