Preparation Time :10 minutes

Cooking Time :20 minutes

Servings :4

CHICKEN SHORBA

Chicken bones 500 grams
Boneless chicken 100 grams
Onion 1 medium
Carrot 1 medium
Celery 1 stalk
Garlic 4-5 cloves
Fresh coriander leaves a few sprigs
Bay leaf 1
Black cardamoms 2
Cloves 5
Oil 1 tablespoon
Cumin seeds 1/2 teaspoon
Black peppercorns, crushed 1/4 teaspoon
Salt to taste

Method

Clean and wash chicken bones. Clean, wash and cut boneless chicken into half centimeter sized pieces. Peel, wash and slice onion. Peel, wash and slice carrot and celery. Peel, wash and chop garlic. Clean, wash and chop coriander leaves. Put chicken bones in a pot, add four cups of water, sliced onion, sliced carrot, celery slices, bay leaf, black cardamoms, cloves and cook till it is reduced to two and a half cups. Strain and keep aside. Heat oil, add cumin seeds, chopped garlic, cook for a minute and then add reduced chicken stock, chicken pieces, crushed peppercorns and salt. Cook till the chicken pieces are tender. This shorba can be garnished with chopped coriander leaves. Serve hot.

Preparation Time :2 minutes

Cooking Time :20 minutes

Servings :4

CHICKEN LAKSA

Ingredients

Boneless chicken, cut into thin strips 500 grams
Ginger, peeled 1 inch piece
Garlic, peeled 3-4 cloves
Shallots, peeled 4
Lemon grass 2 blades
Sesame oil (til oil) 3 tablespoons
Chicken stock 3 cups
Red chillies, seeded 2
Curry powder 1 teaspoon
Snow peas, trimmed 100 grams
Salt to taste
Black pepper powder to taste
Lemon juice 1 tablespoon
Coconut milk 1/2 cup
Noodles, boiled 1 cup
Spring onions, shredded 2-3
Cucumber, sliced with skin 1 medium
Fresh coriander leaves, chopped 1 tablespoon
Fresh mint leaves, chopped 1 tablespoon
Lemons, halved 2

Method

Grind ginger, garlic, shallots and lemon grass to a paste.Heat two tablespoons of sesame oil in a large frying pan or wok and cook the chicken over high heat until golden. Drain on absorbent paper. In the same pan heat the remaining oil, add the ground paste and sauté. Add chicken stock, red chilli slices and mix. Add curry powder and snow peas. Add salt and pepper powder and mix. Add lemon juice and coconut milk to the soup and bring to a boil. To serve take boiled noodles in serving bowls, add chicken, spring onions, cucumber, coriander and mint leaves. Pour hot soup into the prepared bowls, place half a lemon on the rim and serve immediately.

Preparation Time :15 minutes

Cooking Time :40 minutes

Servings :4

CHICKEN COCONUT

Ingredients

Chicken bones 500 grams
Boneless chicken 200 grams
Tamarind 1 lemon sized ball
Coconut, scraped 1/2 cup
Tomatoes, chopped 2 medium
Salt to taste
Rasam powder 1 teaspoon
Asafoetida a pinch
Curry leaves 20 leaves
Fresh coriander leaves, chopped 1/4 cup
Pure ghee 2 tablespoons
Mustard seeds 1 teaspoon
Whole dry red chillies, broken 2

Method

Clean and wash chicken bones. Soak tamarind in half a liter warm water, remove the pulp, strain and reserve. Grind scraped coconut with one-cup warm water, extract coconut milk and keep. Reserve the coconut residue also. Boil chicken bones in about one and half liters of water for about fifteen minutes, skimming the scum from the surface in between. Add tamarind water, tomatoes, boneless chicken, salt, rasam powder, asafoetida, ten curry leaves and continue cooking. Cover and simmer till the liquid reduces by half and you start getting a good aroma. Add the coconut residue to the rasam. Sprinkle chopped coriander and simmer for about three to four minutes. Remove from heat and strain the rasam. Separate the cooked chicken for garnish and discard rest of the residue. Reheat the rasam, add coconut milk and simmer for a couple of minutes. Remove from heat and add the cooked chicken cut into tiny bits. Heat ghee and temper with mustard seeds, red chillies and the remaining curry leaves. Add to the prepared rasam and cover immediately to trap the flavors. Serve immediately.

chowmein recipe

* 400g packet Wattie’s Frozen Stir Fry Chow Mein with Noodles
* 350 g beef schnitzel
* a good dash Sherry
* 2 tbsps oil
* 250 g finely sliced mushrooms

Measurement Conversions
Placeholder can.
Method

1. Finely slice the beef and toss with the sachet of sauce from the chow mein with a good dash or Sherry. Set aside for 10 minutes.

2. Remove noodles from packet and defrost for one minute on high power (100%).

3. Heat oil in a wok or frying pan until fiercely hot. Add the beef (in 2 batches is best) and toss over a high heat to brown and cook. Set aside.

4. Add the sliced mushrooms to the pan and toss quickly for about 2-3 minutes. Add the vegetables from the packet and toss a further 2-3 minutes before adding the beef and noodles to the pan. Toss until hot.

chicken hot & sour soup

directions

1. Pour chicken broth into a large pot. Stir in hot pepper flakes, vinegar, soy sauce, lemon grass, fish sauce, black pepper, garlic powder, and onion. Bring to a boil over high heat, then reduce heat to medium-low and keep at a simmer.
2. Meanwhile, heat olive oil in a skillet over medium-high heat. Stir in cubed chicken, and cook until no longer pink in the center, about 5 minutes. Stir chicken into the simmering soup along with the cabbage and bean sprouts. Simmer until the cabbage is tender, about 10 minutes.
3. Remove the pot from the heat, and slowly stir in the beaten egg, then gently stir in the chopped parsley. Serve immediately.

chicken chow mein

150g/5oz dried yellow shi wheat flour noodles, or medium egg noodles
dash toasted sesame oil
300g/11oz skinless chicken breast fillets, sliced into strips
dash dark soy sauce
1 tsp five-spice powder
1 tsp chilli sauce (optional)
1 tbsp cornflour
1-2 tbsp groundnut oil
1 red pepper, de-seeded and finely sliced
150g/5oz bean sprouts
1 large spring onion, sliced lengthways
2 tbsp light soy sauce
freshly ground black pepper

Method
1. Cook the noodles in a pan of boiling water for 2-3 minutes until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
2. Place the chicken strips in a bowl and season with a dash of dark soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.
3. Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
4. Add the red pepper and stir fry for one minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper.
5. Pile the noodles onto a serving plate and serve immediately.

chicken lollipop

Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp.

directions
1.Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp worchestershire sauce for 5 minutes. Remove and cool.

3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.

4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.

5.Serve hot with szechwan sauce.

chicken manchurian

Chicken 1/2 kg
Cornflour 2 tbsp
Green Chillies 4
Ginger/Garlic Paste 2 tbsp
Soya Sauce 1 tbsp
A pinch of Ajinomoto
Salt to taste

Directions

Cut the green chillies into small pieces. Marinate the chicken with all other ingredients for about 45 minutes.

Heat oil and fry the green chillies and then marinated chicken. Mixed the green chillies and chicken. Ready to eat.

chilly chicken

Chicken – ½ kg, boneless, cut into 1-inch pieces
Onion – 2, medium size, finely sliced
Ginger – ½ inch size, finely chopped and crushed
Garlic – 2 beads, finely chopped and crushed
Tomato – 1, big size, fully ripe, pureed; or alternatively use 1 tablespoon of tomato sauce
Green chillies – 3, medium size, medium hot, finely chopped
Capsicum – 1, sliced length-wise
Red chilly powder – 1 teaspoon
Black pepper powder – ½ teaspoon
All purpose flour – 2 tablespoons
Soya sauce – 3 teaspoons
Vinegar – 2 teaspoons
Salt – ½ teaspoon
Oil – 1 tablespoon

Method:
Mix well the flour, chilly powder, black pepper powder, soya sauce, vineger, tomato puree, ginger, garlic, and salt. Add the chicken pieces to this marinade and marinate it covered for 2-4 hours in a refrigerator. Heat oil in a fry pan and when the oil is very hot, add the onions and saute till slightly golden. Add the marinated chicken pieces and capsicum and saute on low heat for 30 to 35 minutes or until the chicken is tender taking care not to burn the chicken pieces by stirring continually. Sprinkle a litte hot water only whenever needed while cooking. Serve it hot garnished with onion rings, lemon wedges, tomato slices, and/or fresh green chillies as a main entrée or as appetising snacks. Enjoy!