1. Sprinkle salt and pinch of pepper to the chicken (thinly sliced) breast meat.
2. Leave it on to season it for 10 minutes.
*2.1. Sometimes, flour is added at this point too.
3. Dip into one beaten egg.
4. Coat with breadcrumbs.
5. Deep fry in sunflower or Rapeseed oil at 180°C/350°F.
6. Serve chicken with fried parsley and whipped potatoes.
7. Serve with tartar sauce.
8. Optional garnishes: cherry tomatoes and lettuce
9. Enjoy! :D
1. 鸡胸肉切成薄片后，撒上盐和胡椒粉。
2. 让调味进入鸡胸肉，大概10分钟。
*2.1 有时，在这儿可添加一点面粉。
3. 打一颗蛋，把薄片鸡沾套蛋。
4. 沾上面包屑。
5. 用向日葵油或菜籽油，开始炸。温度大约180°C /350°F。
6. 配上炒香菜和土豆泥。
7. 配上塔塔酱。
8. 可选配菜：圣女果和生菜
9. 尽情享受吧！ ：D
Originally uploaded by ikmal and only me
Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.
Malaysian Biryani Recipe
Ingredients:-
1 Chicken buillion
1 clove garlic
5 cm piece ginger
1 tbsp poppy seed
10 cashew nuts
10 almonds
4 tbsp butter
5 cloves
5 cm cinnamon stick
1 cup Onion (chopped)
1 tsp curry powder
1 tsp tumeric powder
1 can of coconut milk
2 cup rice
1. Mix Chicken buillion with 2 tbsp of warm water.
2. Grind together garlic, ginger, poppy seed, cachew nuts, and almonds. Heat butter and fry cloves, and cinnamon until fragrance.
3. Then add in the grinded ingredients, curry powder, tumeric powder and chopped onions.
4. Mix the ingredient well, and then stir in the Chicken buillion and salt to taste.
5. Stir to mix and cook covered at mediem heat for 10 minutes.
6. Add in coconut milk. Mix until mixture is well blended.
7. Add in the washed rice and cook it.
8. Make sure that the rice fully absorbs the gravy, and cook rice at low heat.
The following is an Indian Chicken Biryani Video Recipe:-
Serve hot with beef/mutton/chicken curry. Enjoy! :)
We all have our culinary favorites, mainstays we've been making ever since we took up cooking in earnest. Some are dishes that are dear to our heart because they're ground zero for the start of our culinary skills. Others are ones we discovered along the way that we loved so much we latched onto them even if they arrived a little later. I've always been a fan of chicken dishes, both on the preparation as well as the savoring side of the equation.
You can bake, baste, grill, or prep your poultry in any number of combinations. Something I've always loved about chicken that red meat can't offer is how wonderfully it complements the accompanying sauce. Chicken truly takes on the character of whatever you choose to cook it with, and sometimes the deeper the immersion, the more fully the flavors emerge.
If you're looking for a method that pays deepest respect to all the complexities and character of your favorite sauce, I'd considering preparing your chicken sous vide style. A dish I've always returned to is Chicken Marsala, and it's one that perfectly takes advantage of what the sous vide method has to offer. Chicken Marsala typically combines chicken breast with a savory sauce made with a base of reduced sweet Maralas wine along with mushrooms and herbs.
One of the dish's many graces is its relatively simplicity. The flavor runs deep and rich, and the relatively simple ingredients have a chance to mesh in a way that draws them out stronger than they would ever be alone. The slow-cooking method that sous-vide provides makes the most of chicken Marsala's potential. It has the added benefit of tenderizing the chicken as well, nurturing a succulence that would otherwise be missed. Even in some of my best attempts, the chicken itself might come out tough or dry. Sous-vide, on the other hand, naturally tenderizes the chicken, with slow-cooking adding the graceful final touches.
Originally uploaded by PlantainsandKimchi.com
A buttermilk marinade will result in tender, juicy chicken.
Ingredients
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
Directions
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.
Place chicken pieces in a glass dish or bowl and add marinade.
Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar.
Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.
When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Chicken Tandoori is a highly popular Indian dish consisting of roasted chicken, yogurt, and spices.
The chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is reduced in most Western nations. Cayenne pepper, red chili powder or kashmiri red chilli powder is used to give it a fiery red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional grill.
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Present ideas
The chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is reduced in most Western nations. Cayenne pepper, red chili powder or kashmiri red chilli powder is used to give it a fiery red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional grill.
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Present ideas
Bombay Chicken Masala
Originally uploaded by zannnielim
Bombay Chicken Masala ஞ
The spices: -
Coriander,
Dried Plums,
Red Chilli,
Fennel,
Mango,
Cassia,
musk melon,
Turmeric,
Cumin,
Cloves,
Cardamon Amomum seeds,
Garlic,
Black Pepper,
Green Cardamom,
Nutmeg mace,
salt.
Basmati rice is best or use Jasmine rice as substitute.
1/2 kg of Chicken breast meat, cubed
Marinate chicken with a mix of garlic-ginger, salt, yogurt & lemon juice.
4 onions, diced
4 peeled potatoes, boiled & diced.
2 tomatoes
Heat oil, fry onions till golden brown, add potatoes, tomatoes.
Add chicken and water, cover and simmer for 20mins, add salt.
Cook the rice till half the water remains and place rice in layers with meat mix in between.
Let the rice simmer till fully cooked.
Serve with natural yogurt :)
Enjoy
