VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE
Chicken as moist and tender as the best Chinese restaurant. Not my technique--got online--why limit it to Chinese? Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done.
Provided by VICTORIA
Categories World Cuisine Recipes Asian Chinese
Time 46m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
- Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
- Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
- Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 1.9 g, Cholesterol 58.3 mg, Fat 5.7 g, Protein 22.9 g, SaturatedFat 1.2 g, Sodium 556 mg, Sugar 0.1 g
SILKEN CHICKEN TIKKA KEBABS
These are so easy to prepare and are so delicious. Serves 4 as a main course or 8 as an appetiser. Marinating time not included.
Provided by Noo8820
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the chicken into a bowl and add the salt and lemon juice and rub into the meat.
- Poke the meat with the tip of a knife and rub in the seasonings again.
- Set aside for 20 mins,then add the ginger,cumin,garlic,paprika,cayenne,cream and garam masala.Mix well and refrigerate for 6-8 hours,although longer will not hurt.
- Preheat the grill and thread the meat onto flat sword-like skewers.Brush with oil and balance the skewers on the rim of a shallow baking tray.
- Place about 5" from the heat source and grill for about 6 mins or until lightly browned and cooked through.
Nutrition Facts : Calories 453, Fat 27.9, SaturatedFat 10.2, Cholesterol 139.8, Sodium 849.3, Carbohydrate 12.3, Fiber 1, Sugar 0.7, Protein 38.1
BLACK-SKINNED CHICKEN SLOW-COOKED IN COCONUT SAUCE
Provided by Elaine Louie
Categories dinner, main course
Time 1h40m
Yield 2 servings
Number Of Ingredients 17
Steps:
- In a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid.
- Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt.
- Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve.
SILKEN CHICKEN 'TIKKA MASALA'
Chicken Tikka Masala is on the menu on every single Indian restaurant in the UK and is undoubtedly one of the most popular dishes. Although not strictly an authentic Indian dish (developed by Indian restauranteurs in the UK), it's closest relative is probably something like this. Please don't be put off by the seemingly endless list of ingredients and instructions..it's really very simple and well worth it...a real favourite in my house! The kebabs are also great eaten without the sauce. Timings do not include marinating time.
Provided by Noo8820
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Put the chicken in a bowl. Add the salt and lemon juice and rub them in.Prod the chicken lightly with a tip of a knife and rub the seasonings in again.
- Add the remaining kebab ingredients except the oil,mix well,cover and refrigerate for 6-8 hours,although longer will not hurt at all!
- Preheat the grill,thread the meat onto two to four skewers (flat,sword-like ones are best). Brush with oil and balance the skewers on the rim of a shallow baking tray.
- Place about 5" from the heat source and grill for about 6 mins on each side or until lightly browned and cooked through.
- FOR THE SAUCE:.
- Pour the oil into a large non stick pan with a lid and set over med high heat. when the oil is hot add the onion and stir fry until they turn reddish brown (6-7 min).
- Add the ginger and garlic and continue to fry,stirring for 1 minute.
- Add the coriander,turmeric,cayenne and paprika, stir for 10 seconds,then add a tbsp of yogurt,stirring until it is absorbed.Add the remaining yogurt this way a tbsp at a time.
- Put in the tomatoes and fry for 3-4 mins until they turn pulpy. Keep mashing them with the back of a wooden spoon to help the process along.
- Add the salt and the stock and bring to a simmer.
- Cover and reduce the heat to low and simmer gently for 15-20 mins.The sauce should turn thick.
- Stir in the garam masala and fresh coriander,taste and add more salt if needed.
- When the kebabs are cooked push the chicken off the skewers with a fork and fold the meat into the sauce.
Nutrition Facts : Calories 686.1, Fat 35, SaturatedFat 11.6, Cholesterol 144.4, Sodium 1148.7, Carbohydrate 49.8, Fiber 5.1, Sugar 6.9, Protein 47.1
SILKEN CHICKEN
From Madhur Jaffrey's Quick and Easy Indian Cooking, posted for ZWT IV. Jaffrey says, "this dish takes just 15 minutes to cook and is best eaten fresh out of the oven. I leave it in its marinade until exactly 15 minutes before we sit down to eat. (It can stay in the marinade, covered and refrigerated, for several hours, or even overnight)."
Provided by pattikay in L.A.
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to its highest temperature and arrange a shelf in the top third of the oven.
- Cut 3 diagonal slits across the top of each chicken breast and prick the chicken pieces with the sharp point of a small knife.
- Place them in a single layer in a large baking dish and rub both sides with the salt and lemon juice. Leave for 5 minutes.
- Meanwhile, combine the cream with the garam masala, cayenne, cumin, paprika, garlic and ginger in a bowl.
- Stir this mixture well and pour over the chicken. Rub it into the meat and leave for 10 minutes (or longer - up to overnight).
- Lift the chicken pieces up - most of the marinade will cling to them - and place them in a single layer in a shallow baking pan lined with aluminum foil.
- On top of each, sprinkle a little salt, pepper, garam masala, cumin, cayenne, mint and lemon juice.
- Put into the top third of the oven and bake for 15 minutes or till the chicken is just white all the way through.
- Serve immediately, minted side up.
Nutrition Facts : Calories 371.9, Fat 14.1, SaturatedFat 7.7, Cholesterol 177.6, Sodium 747.2, Carbohydrate 3.3, Fiber 0.4, Sugar 0.5, Protein 55.4
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