COOKING WITH CHICKEN
If you want to know about cook with chicken using recipe, find and try with my recipe. It seems delicious.
As follows there are some item foods that are using chicken that I tried and it is delicious. Why don’t you try?
I am not a best cooking, but I would like to share with you, and may be it is better if you try. I think you are the best cooking, and make it delicious than I am, so have some fun, try it and enjoy it.
I hope you like it.
CHICKEN WITH OYSTER SAUCE
Ingredients:
Chicken fillet
Bread flour
Oyster sauce
Monosodium glutamate
Egg (1)
Method to make:
Pound chicken fillet until refined. Put the chicken fillet one by one into a cup that contents with Oyster sauce, Monosodium glutamate and egg that already mixed. Leave for a few second until the spices are absorbs. After that rolled one by one in bread flour and fried it, and now chicken with oyster sauce are ready to be serve. Serve with rice.
CHICKEN WITH BARBECUE SAUCE
Ingredients:
1 medium onion
2 tablespoons vinegar
¼ cup lemon juice
3 tablespoons Worcester sauce
1 cup water
Salt and red pepper
2 tablespoons fat
2 tablespoons brown sugar
1 cup tomato sauce
2 tablespoons prepared mustard
½ cup chopped celery
The way to make:
Brown onions in fat add remaining ingredients and simmer for 30 minutes. Put in a casserole over the fried meat pieces and bake uncovered in a slow oven for 1 hour. Above ingredients sufficient for 4 people, using 2 pieces of chicken per person can be done with pork or lamb chops as an alternative. Serve with rice and green salad.
ROASTED CHICKEN
Ingredients:
1 clean fat chicken (1.814 kg) before slaughter
Spring onion (10 springs),
Ginger (76 g)
Red chilly (1)
Preparation:
Clean the chicken and chop off the legs. Cut half of the spring onion into strips and the other half into particles. Scrape and clean the ginger, cut it as same as spring onion. Cut the red chilly and remove the seeds, then cut it into strips.
Method of and the ingredients for seasoning the chicken:
Put all the spring onion and ginger particles in a bowl, and then add in 1 tablespoon of salt, 1 teaspoon Vesop, 2 teaspoons sugar, 1 teaspoon sesame oil, and some pepper powder. Mix all these thoroughly and put this mixture into the belly of the chicken and rub it thoroughly with the mixture. Season the chicken for about 20 minutes.
Method of steaming and roasting:
First place the seasoned chicken in a plate and put it in a steamer, steam the chicken over water for 10 to 12 minutes. Then take out the chicken and water it with a mixture of 3 tablespoons light Soya sauce and 3 tablespoons of water. After that place the chicken in a steel tray and put in the roasting oven to roast evenly over high heat for about 20 minutes until flavor is given out. (Note that the bottom of the steel tray has to be first rubbed with oil, and before putting in the chicken the roasting oven must be highly heated). When roasted, remove it and let it cool down. Then cut it into pieces and display all pieces jointly as its original shape of a chicken. Water the chicken with the sauce.
CHICKEN CASSEROLE
(5 minutes at Prestige Pressure Cooker)
Ingredients:
4 pieces of fresh or frozen chicken
15 ml (1 tablespoon) butter
1 large onion
3 carrots
100 gr mushrooms
250 ml (½ pt) chicken stock made from a cube
Seasoning and pinch of mixed herbs
2x15ml (2 tablespoons) tomato
A little blended flour for thickening
Small packed of cooked, frozen peas
Method to make:
Skin the chicken pieces (if frozen these must be completely thawed), slice the onions and mushrooms, cut the carrots into lengths.
Lift the trivet from the cooker and fry the onions gently for a minute or two in the hot fat in the open pan, add the chicken joints and fry all over until light gold, but not browned.
Away from the heat, add the liquid, vegetables, seasonings and stir well.
Cook for 5 minutes, and then reduce pressure immediately with cold water.
During the pressure cooking, cook the peas in a separate saucepan and strain.
Lift the chicken into a hot casserole, stir the blended flour in the open pan until cooked, and add the peas. Check the seasoning and pour the sauce over the chicken.
GREEN CHICKEN
Ingredients:
1 chicken
¼ kg green pepper
10 shallots
3 clove of garlic
5 candlenut tree
Some ginger
Sufficient salt
Some Citronella
Some Bay leaf
Some Turmeric leaf
Method to make:
Cut the chicken pieces by pieces and mixed with all ingredients that are pulverized, cooked full press during 7 minutes. Serve with rice.
CHICKEN WINGS WITH LEA AND PERRIN SAUCE
Ingredients:
8 Chicken wings
2 tablespoons Sauce Lea and Parent
2 tablespoons corn starch
Monosodium glutamate (if you like to use)
Put all the chicken wings into basin, mixed them with sauce lea and parent, corn starch, and then leave the chicken wings for a few minute until the spices are absorbs. After that put the chicken wings into wok that contains with frying oil, and fried it. Serve wit tomato sauce or chili sauce.
For this opportunity, I took some other menus which are taken from COOKERY BOOK BY THAM YUI KAI. Why don’t you try?
FRIED CHICKEN ROLLS IN LEA AND PERRIN SAUCE
(Takes from Cookery book by THAM YUI KAI)
Ingredients:
Pork fillet - 1 kati (605 g)
Canned bamboo shoots – 2 tahs 76 g)
Cucumber – 1
Egg – 1
Cooked ham – 2 tahs (76 g)
Tomatoes – 2
Red chili – 2
Chicken livers – 2
Equivalents of Weight
Chinese: 1 Tah = English: 1 1/3 oz = Metric: 38 g
Chinese: 1 kati = English: 21 1/3 oz = Metric: 605 g.
Preparation:
Remove the veins and fat from the pork fillet, cut it crosswise into slices. Hit the slices with the blade of knife to flatten them a bit. After cutting is about 12 tahs, in weight. Then put the pork slices in a container, add in salt 1 teaspoon, Vesop ½ teaspoons, sugar 1 teaspoon, black Soya sauce 2 teaspoons, one egg and knead well. Lastly add in 2 tablespoons of corn flour, knead thoroughly again and season the pork for about 15 minutes. Boil the chicken livers in boiling water for about 10 minutes and transfer them to fresh water. After that, cut them into thin shreds. Cut the cooked ham and the bamboo shoots also into shreds for use.
Method of rolling:
Spread out a slice of the well-seasoned pork, place on it one shred of chicken liver, cooked ham and bamboo shoot and roll them up in a cylindrical form. Put the well-prepared rolls in a plate for frying.
Cut the tomatoes into slices.
Shave and cut the cucumber into shreds.
Remove seeds from the red chili, and cut the chili into shreds. Mix them all together and soak it in water for a while. Remove to drip off the excess water and use for garnishing.
Gravy:
Using 4 tablespoons of stock of fresh water in a container, add in Lea and Perrin sauce 1 tablespoons, A1 sauce ½ tablespoon, light Soya sauce ½ tablespoon, sugar 1 tablespoon, Vesop ½ teaspoon, sesame oil ½ teaspoon, corn flour 2 teaspoons and stir them thoroughly into gravy.
Method of frying:
Clean and heat the pan and pour in some oil to stain the inner surface of the pan. Put in the well-prepared chicken rolls one by one to fry both sides deliciously. Add in oil during frying to cover the rolls. After frying remove the rolls and pour back the excess oil to the container leaving only 1 tablespoon in the pan.
Stir well the gravy a pour in. when it boils put in the well-fried rolls and stir thoroughly. Then transfer the rolls to the plate garnished with tomato, cucumber and red chili.
FRIED CHICKEN-MEAT WITH ALMOND
(Takes from Cookery book by THAM YUI KAI)
Ingredients:
Almond – 4 tahs (151 g)
Chicken-meat – 5 tahs (190 g)
Crab-meat – 2 tahs (76 g)
Egg – 2
Red Cherry – 3
Canned pineapple – 3 slices
Parsley – ½ tah (19 g)
Bread (without crust) – 3 tahs (114 g)
Note:
Equivalents of Weight
Chinese: 1 Tah = English: 1 1/3 oz = Metric: 38 g
Preparation:
Soak the almond in boiling water for a while. Break and remove the seed-coats from the almond. Boil the almond in boiling water for about 5 minutes and remove to drip off excess water. Then cut the almond into particles for use.
Cut the chicken-meat into shreds.
Soak the bread in fresh water for a while and remove to press out the water.
Cut every slice of the pineapple into 4 pieces. Cut every red cherry also into 4 slices which are placed on top of pineapple. Scatter the clean parsley around the plate. Put the chicken-meat shreds and bread in the plate, add in fine salt 1 ½ teaspoons, Vesop ½ teaspoon, fine sugar ½ teaspoon, sesame oil 1 teaspoon, oil tablespoon and a little pepper powder. Break the eggs, abstract the egg-white and add in. Knead gently. Then add in the crab-meat, corn flour 1 tablespoon and knead thoroughly. Divide the mixture into 20 portions. Stick every portion with almond particles. Knead every portion into the shape of thick coin.
Method of frying:
Clean and heat the pan, pour in some oil to stain the pan. Put in the well-prepared pieces of chicken-meat to fry both sides deliciously. Add in oil during frying to cover the pieces. Fry for 3 ½ to 4 minutes until cooked then transfer them to the plate garnished with pineapple and red cherry.
FRIED CRISP CHICEN-LIMBS
(Takes from Cookery book by THAM YUI KAI)
Ingredients:
12 chicken-limbs about 1 ½ katis (907 g)
Cucumber (1)
Egg (1)
Ginger (scraped) 1 tah (38 g)
Tomato (1)
Preparation:
Cut every chicken-limb into halves and cut each half with knife at the centre. Pull over the meat to allow the bone to protrude out so that it can be used as handle. After accomplishing all, put them in a bowl. Grind the ginger to obtain the juice. Cut the cucumber and the tomato into lacy slices for garnishment.
Method of seasoning chicken-limbs:
Put the well-prepared chicken-limbs in a bowl, add in fine salt 2 teaspoons, vesop ½ teaspoon, sugar ½ teaspoon, light Soya sauce 1 teaspoon, sesame oil 1 teaspoon, 5-spice powder 1 teaspoon, ginger juice ½ tablespoon, an egg and knead thoroughly. Lastly add in 3 tablespoons of corn flour, knead again and season the chicken-limbs for about 20 minutes.
Method of frying:
First stick the seasoned chicken-limbs with suitable amount of starch flour. Clean and heat the pan, pour in about 6 rice-bowls (1.71 kg) of oil and boil it. Put in the chicken-limbs to fry for about 1 minute and remove. When the oil boils again, put in the fried chicken-limbs again to fry about 2 minutes until crisp and cooked. After well fried transfer those to the plate garnished with cucumber and tomato slices.
CHICKEN STRIPS IN OYSTER SAUCE
(Takes from Cookery book by THAM YUI KAI)
Ingredients:
One slaughtered chicken – about 2 ½ katis (1.512 kg) with feather
Canned button mushrooms – 2 tahs 976 g),
Ginger strips – ½ tablespoon,
Garlic – 1
Lettuce – ½ kati (302 g)
Egg – 1
Preparation:
Remove all the meat from the chicken, cut it into thick strips and put them in a bowl. Add in soda powder ½ teaspoon, fine salt 1 ½ teaspoons, a little Vesop, fine sugar ½ teaspoon, sesame oil 1 teaspoon, some pepper powder, fresh water 2 tablespoons, egg-white 1 tablespoon, corn flour 2 tablespoons and knead well. Lastly add in 1 tablespoon of oil, knead again and season the chicken-meat strips for a while. Cut the canned button mushrooms into slices. Scale the garlic. Smash it and cut it into particles. Clean the lettuce and put it in a sieve for use.
Gravy:
Using 8 tablespoons of stock or fresh water in a bowl, add in fine salt ½ teaspoon, Vesop ½ teaspoon, fine sugar 1 teaspoon, light Soya sauce 2 teaspoons, oyster sauce 2 teaspoons, black Soya sauce ½ teaspoon, sesame oil 1 teaspoon, some pepper powder, corn flour ½ tablespoon and stir thoroughly into gravy.
Method of frying:
Clean the pan, pour in about 3 rice-bowls (900 ml) of fresh water and boil it. Then add in 2 tablespoons of oil and put in the lettuce to boil until cooked. After boiling remove the lettuce, press out the excess water and put it in a plate. Clean and heat the pan and pour in 5 rice-bowls (1.43 kg) of oil. When the oil slightly boils, put in the seasoned chicken-meat strips, disperse them with chopsticks and fry them for a while (about half a minute). After frying, remove to drip off the excess oil. Pour back the oil to the container, leaving only 2 tablespoons in the pan, put in the well-prepared garlic and ginger strips to fry deliciously. Then add in the button mushrooms and the slightly-fried chicken-meat strips, after that stir well.
Lastly stir well the gravy and pour in. Stir thoroughly and transfer the chicken strips with sauce to the plate placed with the boiled lettuce. Display the chicken head, limbs and tail in the form of a chicken and serve.
That’s all menus for this moment; I wish you like it and have a time to try one of those menus, thank you and I will come back with another menu.
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