cod fish recipes: Poultry - chicken

Showing posts with label Poultry - chicken. Show all posts

Showing posts with label Poultry - chicken. Show all posts

Ayam Pongteh

Ayam pongteh is nyonya braised chicken with shitake mushroom and potato. This is a popular nyonya dish eaten at most festivals or celebrations. This dish is normally not spicy (unless chilli is added) but quite rich in flavour enriched by lots of shallots, garlic and fermented yellow beans. The recipe is pretty much influenced by Chinese. To add a very Nyonya touch to this dish, sambal belacan

Kung Po Chicken 宮保雞丁

Finally got the laptop back after a week. Phew!

Kung po or kung pow chicken (gong bao ji ding 宮保雞丁) is probably the most famous Sichuan chicken dish outside China. It is listed in nearly all Chinese restaurants or takeaways menu worldwide. There are many versions or westernised kung po chicken, many include diced vegetables and most used cashew nuts. The real Sichuanese style has few

Steamed chicken with fermented chilli and black beans 剁椒豆豉蒸雞

I made a couple of jars of fermented chilli few months ago, there is still some in the fridge in good condition no sign of mould or smelling bad. It has lasted longer than I thought. This chilli has a great flavour and is very spicy hot due to the added Thai chillies. For next batch I will use milder chilli so I can use more of it.

Here is an easy and straight forward recipe with chicken.
About

Korean spicy chicken stew

This stew is so easy to make. One of those recipes I have repeated time after time when I crave for a warm hearty stew but could not be bother or too tired to hang around long in the kitchen. All I have to do is cut the vegetables and chicken, then just add water and boil till just about tender then add spicy sauce. That is it. Couldn't be simpler, grease free cooking. It does look good with a

Xinjiang chicken stew 新疆大盤雞

Xinjiang da pun ji 新疆大盤雞, translated as Xinjiang big plate/bowlful of chicken. Xinjiang is the North West part of China, Muslims majority. I found this chicken stew recipe a while ago, very similar to Sichuan spicy flavour which I like a lot. What special is no water is needed just plenty of beer to stew the chicken. I just got to try this recipe. Here is a big wokful of this stew, colourful and

Fermented beancurd flavoured chicken nuggets with basil 腐乳鹽酥雞

Fu Ru Yen Shu Ji 腐乳鹽酥雞. This recipe is a delight from Taiwan, though not super healthy it's finger licking good. I have made this several times. Chicken has lovely flavour, the coating will stay crunchy for quite long time and the fried basil chips so crunchy they melt in the mouth. The recipe is easy as long as you have some fermented beancurd and some fresh basil.Here is the recipe if you like

Caramelised wings

This recipe is based on Vietnamese caramel pork belly. I have been cooking this repeatedly for many years and still not tired of it. It's a rewarding recipe with only few ingredients and simple method. The wings are succulent and full of flavour, sweet and salty. Finger licking good. Whenever I cook this, all I need is just plain white rice, nothing else.If you like cola wings you will love this

Lemon chicken 檸檬雞

I love all things sweet and sour and lemon chicken ranks very high on my favourite list. It is such a simple recipe but so very tasty. Beats KFC anytime.If you don't already know a good recipe, this is how I make it. The recipe I like is chicken coated with cornflour (cornstarch) then shallow fried/deep fried. The chicken coating is very crispy and sauce is tangy and flavoursome. I prefer to use

Moo goo gai pan 蘑菇雞片

The first time I heard of 'moo goo gai pan' said in American/English years ago, I had no idea what it was. Then I figured it out it must be chicken with mushroom, still took me many years later to figure out what 'pan' is in Chinese till I Google and found out it is 片(slices). This dish name has appeared in many American movies or tv whenever Chinese food is mentioned, even The Simpsons also

Opor Ayam

Opor ayam is one of the popular chicken curry in Indonesia/Malaysia/Brunei areas. Two common curry spices like chilli and turmeric are not required. This curry is fragrant with spices but not spicy hot and quite creamy with coconut milk. Quite easy to make once you have got the spice paste and whole spices ready. Very tasty with just plain rice or Malay pressed rice called lontong. I like this

Soy Sauce Poached Chicken 豉油雞 and Master Sauce 鹵水

I love poached chicken, the meat is so juicy and tender. That is why I love Hainanese Chicken rice. Another of my favourite is soy sauce chicken (See Yau Gai 豉油雞). This poaching liquor is a mixture of light soy, dark soy, sugar and spices normally referred to as master sauce (lu sui 鹵水). Chicken poached with this sauce is a lot more flavourful than just poaching with water or plain stock like

Celebrate CNY Eve with Fu gui Ji 富貴雞, aka Beggar Chicken

Our New Year's Eve dinner highlight was a Fu Gui Ji 富貴雞, commonly known as beggar chicken (乞丐雞 chi gai zi) or (叫化雞 jiao hua zi). I preferred to called it Fu Gui Ji 富貴雞 for this occasion because fu gui 富貴 means fortune and prosperity.This beggar chicken recipe started a long time ago in Hangzhou 杭州, China. The story was a beggar stole a live chicken from a village. He was found out and the owner

Dong'an Zi Ji 東安子雞

Dong'an 東安 = a county in Hunan provinceZi Ji 子雞 = young chickenDong'an Zi Ji is a very famous Hunanese dish, a spicy and vinegary chicken stir fry. Another name is vinegar chicken.This dish dated back to Tang Dynasty over 1000 yrs ago. Here is the story how it was created."On night a hungry customer walked into a restaurant in Dong'an, being very late almost everything was sold out. The owner

Tea smoked chicken 茶熏雞

Chinese Tea smoked chicken is not new, celeb chefs over here in UK have been doing it for years.This smoked chicken I am doing here is how Chinese would normally do it. To ensure the chicken is full of flavour I marinated (brined) it for almost 36 hours. The chicken is steamed then followed by smoking. No oven roasting is necessary.As you can see the chicken is beautifully golden brown and rich

Ayam Kalasan with spicy yellow rice

Ayam Kalasan is Javanese spicy fried chicken. The chicken is cooked twice; i.e. first simmer in liquid then deep fry or shallow fry. The boiling liquid is rather unusual using the clear juice inside the coconut not coconut milk. I change the second cooking stage by grilling rather than deep frying, which is easier, healtier and less messy. The result is equally good, chicken is tender and full of

Drunken chicken wings (醉雞翼)

Drunken chicken wings are really nice with cold beer or as a nice appetiser/starter. The chicken wings are full of flavour after the long marination. Can use other parts of chicken like whole wing, wing drumlets, drumsticks or use half /whole chicken. If using bigger piece of chicken or half/whole chicken poaching time is longer and needs more wine marinade.Very easy recipe.Ingredients:A.

Coca-cola wings 可樂雞翼

Coke is not only a refreshing fizzy drink, it's quite a nice marinade for meat. Many people are familiar with ham cooked in Coke, famously introduced by Nigella few years back.There are also Chinese recipes related to Coca-cola. When getting a cold, many like a hot flat ginger-lemon-Coke 薑檸樂, a lovely drink and quite an effective cure. Coke is really nice to go with ribs, pork chops and chicken

Macanese style Portuguese chicken (Po Kok Gai 葡國雞)

Macau is part of China now, it was the first and last European colony within China. Portuguese traders had settled and colonised Macau from the 16th century till its handover to China in 1999. Because of this, Portuguese had strongly influenced Macau's architectural buildings, culture and food. Macau has long famous for its tourism, gambling and food.I'd been to Macau few times while I was

Bang bang chicken 棒棒雞

Chinese usually prefer food hot then cold. There are exceptions like Sichuan 'liang pun 凉拌' which are salad style dishes, one of these is the well known bang bang chicken (or more correctly pronounced as 'bung bung ji' 棒棒雞).The name bung bung ji came from the way the chicken was prepared. Traditionally the cooked chicken was bashed with a wooden stick before shredding. In Chinese wooden stick is

Roast chicken

Oriental style roast chickenWhen I roast chicken I normally like to marinate it for a while to give it a nice flavour. This oriental style recipe isn't anything from a known recipe. It's tried and tested, I have repeatedly made this for years.For the chicken I normally use a medium chicken, amount of marinade adjusts to the size of the chicken.First spatchcock the chicken. Cut the chicken open