(4 personen)
Ingrediënten:
4 el aardappelmeel
5 g zout
2 tl vijfkruidenpoeder
600 g kippendijen, in kleine stukjes gesneden.
Voor de saus:
2,5 dl kippenbouillon
2 tl suiker
1/2 dl Chinese lichte soja
1 el sesamolie
1 el Chinese zwarte azijn
1/2 dl shaoxing rijstwijn (of medium sherry)
1 tl vijfkruidenpoeder
versgemalen zwarte peper
5-15 gedroogde rawit
4 el arachideolie
6 tenen knoflook (gehakt)
1 volle el geraspte verse gember
6 lenteuitjes (in schuine stukjes).
Recept: Schep het aardappelmeel, zout en vijfkruidenpoeder in een ruime plastic zak. Doe de kip erbij, houd de zak goed dicht en schud om tot alle stukjes met een waasje aardappelmeel zijn bedekt.
Meng in een maatbeker de bouillon, suiker, soja, sesamolie, azijn, shaoxing, vijfkruidenpoeder en zwarte peper.
Verhit 2 eetlepels olie in de wok, bak het vlees (in porties) snel rondom bruin. Houd apart. Verhit de rest van de olie, fruit de rawit, knoflook en gember - de rawit worden heel donker van kleur, vandaar de naam 'kakkerlakken'.
Schenk het sausmengsel in de wok, breng aan de kook en schraap de aanbaksels van de wand van de wok. Doe de kipstukjes in de saus en laat ca. 15 minuten zachtjes garen. Bind de saus indien nodig met wat aangeroerde aardappelmeel en garneer het gerecht voor het opdienen met de lente uitjes.
Source: The complete Asian cookbook (Charmaine Solomon).
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Friday, March 7, 2014
Saturday, September 22, 2012
Chicken & Chicory in Marsala Sauce
Heat a frying pan with olive oil.
Season chicken breast with skin on with salt and black pepper. It's pretty hard to find chicken breast with skin. I went for plain chicken breast and gasped when two breasts cost 11 euro's at the farmers market. Luckily, they were very tasty indeed.
Fry chicken (skin down) and chicory in hot oil until brown. This should be done on high fire.
Turn chicken and chicory, add crushed garlic and sprig of thyme, a generous splash of marsala and 150 ml chicken stock.
Add butter and simmer for 10 minutes.
Serve with bread.
Season chicken breast with skin on with salt and black pepper. It's pretty hard to find chicken breast with skin. I went for plain chicken breast and gasped when two breasts cost 11 euro's at the farmers market. Luckily, they were very tasty indeed.
Fry chicken (skin down) and chicory in hot oil until brown. This should be done on high fire.
Turn chicken and chicory, add crushed garlic and sprig of thyme, a generous splash of marsala and 150 ml chicken stock.
Add butter and simmer for 10 minutes.
Serve with bread.
Friday, October 14, 2011
Chicken fattee with rice, crispbread and yogurt
Chicken fattee is a Lebanese layered dish. It's takes at least two hours to prepare. The best approach is to think in layers. The bread and yogurt can be cold, the rest of the layers need to be warm. Eat with your hands.
Layer 1 (crispbread)
Coat Lebanese flatbread with some melted butter and bake in the oven for 10 minutes until the bread is crispy. Cut like a pizza in triangles. If you can't find flatbread, slice pita bread in half.
Layer 2 (rice)
Melt butter over a medium heat, add a cinnamon stick (or powder) and onion. Fry for 10 - 15 minutes. Add pre-soaked rice, water (200 ml for 100 gram of rice) and chickpeas. Boil, add salt and simmer until the rice is done.
Layer 3 (chicken and gravy)
Chicken:
The chicken takes the most time to prepare, so start with the chicken. Rub the chicken with olive oil, season with black pepper, salt and ground cloves. Bake in the oven for about 75 minutes. Take out of the oven and cool. Take the meat off the bone and slice into smaller peaces.
Gravy:
Deglaze the roasting tray - pour off most of the oil - with about 150 ml water.
Layer 4 (aubergine)
Cut an aubergine in small pieces, toss with salt and let sit for one hour. Rinse the salt off and pat dry. Fry the aubergine in olive oil until it's soft and light brown.
Layer 5 (tomato sauce)
Heat olive oil in a frying pan and fry sliced garlic until light brown. Add a cinnamon stick and a can of plum tomatoes, simmer for half an hour, then season with salt and pepper.
Layer 6 (yogurt)
Mix Greek yogurt and crushed garlic with salt.
Layer 7 (seasoning)
Chopped flat-leaf parsley and warm toasted pine nuts.
Assemble the dish.
Layer the crispy bread:
Add a layer of rice:
The chicken pieces:
Spoon some gravy over the chicken:
The aubergine:
Add a layer of tomato sauce:
Dot some yoghurt over the tomato sauce:
Finish with the flat-leaf parsley and pine nuts:
Layer 1 (crispbread)
Coat Lebanese flatbread with some melted butter and bake in the oven for 10 minutes until the bread is crispy. Cut like a pizza in triangles. If you can't find flatbread, slice pita bread in half.
Layer 2 (rice)
Melt butter over a medium heat, add a cinnamon stick (or powder) and onion. Fry for 10 - 15 minutes. Add pre-soaked rice, water (200 ml for 100 gram of rice) and chickpeas. Boil, add salt and simmer until the rice is done.
Layer 3 (chicken and gravy)
Chicken:
The chicken takes the most time to prepare, so start with the chicken. Rub the chicken with olive oil, season with black pepper, salt and ground cloves. Bake in the oven for about 75 minutes. Take out of the oven and cool. Take the meat off the bone and slice into smaller peaces.
Gravy:
Deglaze the roasting tray - pour off most of the oil - with about 150 ml water.
Layer 4 (aubergine)
Cut an aubergine in small pieces, toss with salt and let sit for one hour. Rinse the salt off and pat dry. Fry the aubergine in olive oil until it's soft and light brown.
Layer 5 (tomato sauce)
Heat olive oil in a frying pan and fry sliced garlic until light brown. Add a cinnamon stick and a can of plum tomatoes, simmer for half an hour, then season with salt and pepper.
Layer 6 (yogurt)
Mix Greek yogurt and crushed garlic with salt.
Layer 7 (seasoning)
Chopped flat-leaf parsley and warm toasted pine nuts.
Assemble the dish.
Layer the crispy bread:
Add a layer of rice:
The chicken pieces:
Spoon some gravy over the chicken:
The aubergine:
Add a layer of tomato sauce:
Dot some yoghurt over the tomato sauce:
Finish with the flat-leaf parsley and pine nuts:
Tuesday, October 4, 2011
Korean ginseng chicken soup
When you are ill you need to eat chicken soup. In Korea this chicken soup is eaten in summer time to strengthen the body when it's hot. The Korean name is Sam-Gae-Tang.
The recipe is easy. You need a small chicken, one chicken each person, so it needs to be really small.
Stuff the chicken with some soaked rice (sweet rice if you have it), dried Korean dates (also called Chinese dates), fresh garlic, fresh (green) ginseng. Optional are: ginkgo nuts (roasted and peeled), dang-gui and goji berries.
Boil the stuffed chicken in plenty of water and add some of the ginseng, dates, rice and garlic to the pot. Boil for one hour or 1,5 hours. In the last few minutes add spring onion.
Serve with salt for dipping the chicken pieces.
The recipe is easy. You need a small chicken, one chicken each person, so it needs to be really small.
Stuff the chicken with some soaked rice (sweet rice if you have it), dried Korean dates (also called Chinese dates), fresh garlic, fresh (green) ginseng. Optional are: ginkgo nuts (roasted and peeled), dang-gui and goji berries.
Boil the stuffed chicken in plenty of water and add some of the ginseng, dates, rice and garlic to the pot. Boil for one hour or 1,5 hours. In the last few minutes add spring onion.
Serve with salt for dipping the chicken pieces.
Thursday, August 25, 2011
Waterzooi (Abbey Val-Dieu)
Last Monday I had a very tasty chicken waterzooi at the Val-Dieu brewery in Aubel. I was used to a soup-like waterzooi but this sauce was very thick.
Basically you boil all the ingredients until done. Then you pour cream into the soup until it's creamy. In this case, a lot of cream.
I was driving home, so no beer. But we bought a bottle of Abbey beer (Brune), a bottle of local apple cider and 'sirup artisanal d'Aubel (apple & pear sirup). These will be used for cooking. Probably a meat stew with beer, pork chops in cider and the sirup will be great with fried apples and blood sausage.
The restaurant of the Abbey Val-Dieu:
The brewery:
Saturday, November 28, 2009
Fricassée de Poulet à la Crème
Divide chicken in 8 pieces. Fry in 30 gram butter. Add pepper and salt, 250 ml white wine and 500 ml water. Cover and simmer for 20 minutes.
Fry 100 gram chopped onion, 250 gram mushrooms in 30 gram butter. In the last 5 minutes add 10 gram sugar.
Remove chicken from and reduce the stock. Add crème fraîche and simmer.
Fry 100 gram chopped onion, 250 gram mushrooms in 30 gram butter. In the last 5 minutes add 10 gram sugar.
Remove chicken from and reduce the stock. Add crème fraîche and simmer.
Tuesday, October 27, 2009
Coq au vin
The recipe : Perfect coq au vin
Serves 4.
a large chicken, jointed into 6 or 8 pieces, giblets and carcass saved
an onion, a carrot and a few peppercorns for the stock
150g pancetta or unsmoked bacon in the piece
30g butter
2 medium onions
a large carrot
2 ribs of celery
2 cloves of garlic
2 tbsps flour
2 tbsps cognac
a bottle of red wine
4 or 5 small sprigs of thyme
3 bay leaves
40g butter
12 small onions, peeled
200g small mushrooms
boiled or steamed potatoes, to serve
Put the chicken carcass, its giblets and any bits and bobs of bone and flesh into a deep pan, cover with water, add an onion and a carrot, half a dozen whole peppercorns and bring to the boil. Turn the heat down and let it simmer until you need it.
Cut the pancetta into short strips; they need to be thicker than a match but not quite as thick as your little finger. Put them, together with the butter, into a thick-bottomed casserole - one of enamelled cast iron would be perfect - and let them cook over a moderate heat. Stir the pancetta from time to time - it mustn't burn - then, when it is golden, lift it out into a bowl, leaving behind the fat in the pan.
Season the chicken pieces with salt and pepper and place them in the hot fat in the casserole, so that they fit snugly yet have room to colour. Turn them when the underside is pale gold. The skin should be honey coloured rather than brown - it is this colouring of the skin, rather than what wine or herbs you might add later, that is crucial to the flavour of the dish. Lift the chicken out and into the bowl with the pancetta. By now you should have a thin film of goo starting to stick to the pan. This is where much of your flavour will come from.
While the chicken is colouring in the pan, peel and roughly chop the onions and carrot, and wash and chop the celery. With the chicken out, add the onions and carrot to the pan and cook slowly, stirring from time to time, until the onion is translucent and it has gone some way to dissolving some of the pan stickings. Add the garlic, peeled and thinly sliced, as you go. Return the chicken and pancetta to the pan, stir in the flour and let everything cook for a minute or two before pouring in the cognac, wine and tucking in the herbs. Spoon in ladles of the simmering chicken stock until the entire chicken is covered. Bring to the boil, then, just as it gets there, turn the heat down so that the sauce bubbles gently. Cover partially with a lid.
Melt the butter in a small pan, add the small peeled onions and then the mushrooms, halving or quartering them if they are too big. Let them cook until they are golden, then add them to the chicken with a seasoning of salt and pepper.
Check the chicken after 40 minutes to see how tender it is. It should be soft but not falling from its bones. It will probably take about an hour, depending on the type of chicken you are using. Lift the chicken out and into a bowl.
Turn the heat up under the sauce and let it bubble enthusiastically until it has reduced a little. As it bubbles down it will become thicker - though not thick - and will become quite glossy.
Return the chicken to the pan and serve with the potatoes.
Serves 4.
a large chicken, jointed into 6 or 8 pieces, giblets and carcass saved
an onion, a carrot and a few peppercorns for the stock
150g pancetta or unsmoked bacon in the piece
30g butter
2 medium onions
a large carrot
2 ribs of celery
2 cloves of garlic
2 tbsps flour
2 tbsps cognac
a bottle of red wine
4 or 5 small sprigs of thyme
3 bay leaves
40g butter
12 small onions, peeled
200g small mushrooms
boiled or steamed potatoes, to serve
Put the chicken carcass, its giblets and any bits and bobs of bone and flesh into a deep pan, cover with water, add an onion and a carrot, half a dozen whole peppercorns and bring to the boil. Turn the heat down and let it simmer until you need it.
Cut the pancetta into short strips; they need to be thicker than a match but not quite as thick as your little finger. Put them, together with the butter, into a thick-bottomed casserole - one of enamelled cast iron would be perfect - and let them cook over a moderate heat. Stir the pancetta from time to time - it mustn't burn - then, when it is golden, lift it out into a bowl, leaving behind the fat in the pan.
Season the chicken pieces with salt and pepper and place them in the hot fat in the casserole, so that they fit snugly yet have room to colour. Turn them when the underside is pale gold. The skin should be honey coloured rather than brown - it is this colouring of the skin, rather than what wine or herbs you might add later, that is crucial to the flavour of the dish. Lift the chicken out and into the bowl with the pancetta. By now you should have a thin film of goo starting to stick to the pan. This is where much of your flavour will come from.
While the chicken is colouring in the pan, peel and roughly chop the onions and carrot, and wash and chop the celery. With the chicken out, add the onions and carrot to the pan and cook slowly, stirring from time to time, until the onion is translucent and it has gone some way to dissolving some of the pan stickings. Add the garlic, peeled and thinly sliced, as you go. Return the chicken and pancetta to the pan, stir in the flour and let everything cook for a minute or two before pouring in the cognac, wine and tucking in the herbs. Spoon in ladles of the simmering chicken stock until the entire chicken is covered. Bring to the boil, then, just as it gets there, turn the heat down so that the sauce bubbles gently. Cover partially with a lid.
Melt the butter in a small pan, add the small peeled onions and then the mushrooms, halving or quartering them if they are too big. Let them cook until they are golden, then add them to the chicken with a seasoning of salt and pepper.
Check the chicken after 40 minutes to see how tender it is. It should be soft but not falling from its bones. It will probably take about an hour, depending on the type of chicken you are using. Lift the chicken out and into a bowl.
Turn the heat up under the sauce and let it bubble enthusiastically until it has reduced a little. As it bubbles down it will become thicker - though not thick - and will become quite glossy.
Return the chicken to the pan and serve with the potatoes.
Tuesday, October 20, 2009
Chicken stock
Seems straightforward enough. Still, some points of consideration.
Source: the excellent website coquinaria.nl.
1 halve soepkip (anderhalve kilo dus)
500 gram gesneden prei
500 gram gesneden winterwortel
250 gram (eko)uien, met schil en al, gewassen en in stukken
3 stengels bleekselderij
1 takje tijm
flink witte peper uit de molen
paar stukjes foelie
2 laurierblaadjes
4 tot 5 liter water
De soepkip bevat veel vet. Zet daarom de kip in een braadslee in een hete oven, tot hij bruin is. Het vet is dan gesmolten, dat scheelt straks weer bij het ontvetten van de bouillon. Overigens is dat kippevet goed te gebruiken. In de joodse keuken wordt het gebruikt om te braden. Het wordt schmaltz genoemd. Zeef het vet, en bewaar het in de koelkast in een afgesloten potje.
De kip gaat nu in de soeppan, met de groenten en kruiden, en 4 tot 5 liter water. De pan mag toch wel minstens 7 liter inhoud hebben om dit allemaal te bevatten. Zet de pan op het vuur, en breng het water tegen de kook aan. Schuim af indien nodig. Laat nu de hele dag of nacht trekken (minstens acht uur) op heel laag vuur. Je hele huis gaat lekker ruiken.
Zeef de bouillon als hij voldoende is getrokken. Kook de bouilon nu in tot drie-en-een-halve liter, en laat daarna snel afkoelen. Gebruik hem meteen, of verdeel wat je niet dadelijk verder verwerkt in diepvrieszakjes/bakjes en vries in. Vergeet niet te etiketteren.
Source: the excellent website coquinaria.nl.
1 halve soepkip (anderhalve kilo dus)
500 gram gesneden prei
500 gram gesneden winterwortel
250 gram (eko)uien, met schil en al, gewassen en in stukken
3 stengels bleekselderij
1 takje tijm
flink witte peper uit de molen
paar stukjes foelie
2 laurierblaadjes
4 tot 5 liter water
De soepkip bevat veel vet. Zet daarom de kip in een braadslee in een hete oven, tot hij bruin is. Het vet is dan gesmolten, dat scheelt straks weer bij het ontvetten van de bouillon. Overigens is dat kippevet goed te gebruiken. In de joodse keuken wordt het gebruikt om te braden. Het wordt schmaltz genoemd. Zeef het vet, en bewaar het in de koelkast in een afgesloten potje.
De kip gaat nu in de soeppan, met de groenten en kruiden, en 4 tot 5 liter water. De pan mag toch wel minstens 7 liter inhoud hebben om dit allemaal te bevatten. Zet de pan op het vuur, en breng het water tegen de kook aan. Schuim af indien nodig. Laat nu de hele dag of nacht trekken (minstens acht uur) op heel laag vuur. Je hele huis gaat lekker ruiken.
Zeef de bouillon als hij voldoende is getrokken. Kook de bouilon nu in tot drie-en-een-halve liter, en laat daarna snel afkoelen. Gebruik hem meteen, of verdeel wat je niet dadelijk verder verwerkt in diepvrieszakjes/bakjes en vries in. Vergeet niet te etiketteren.
Tuesday, September 2, 2008
Chicken with prunes
chicken(s)
1 sliced onion
saffron
sliced fresh ginger
cinnamon stick
salt
2 grated onions
dried prunes
From: Claudia Roden’s A New Book of Middle Eastern Food. The recipe is quite ancient and was mentioned in the thirteenth century manuscript Kitab al Wusla il al Habib containing 74 chicken recipes.
Boil the chicken in plenty of water with sliced onion, salt, saffron, ginger and cinnamon. Simmer without a lid. After half an hour add the grated onions and cook until the chicken is tender. In the last half hour add the prunes and cook until the sauce is reduced.
I tried this with several chickens. I bought one in the supermarket (Albert Heijn) and was left with a sauce extremely rich in fat. The next day when the sauce was cold it had the consistency of jelly. Then I tried this recipe with a Dutch free range chicken (Polderhoen, origin: Flevopolder. Butcher: Reijn-Uljee). What a difference! The sauce was more tasty stock than fat. Modern supermarket chickens are very fatty because during their short lifespan they hardly move about. The food they’re eating is largely transformed into fat instead of lean protein.
In the Channel 4 program Dispatches: Supermarket Secrets you can see how one chicken can contain up to a pint (500 ml) of pure fat of the unhealthy kind (Omega-6 fatty acid). Skip to 34:34 in Part 1 of Supermarket Secrets.
You can recognize an obese fatty chicken: when the thighbone is soft, the chicken has not been walking much of her life. If you see brown spots ('hock burn', or ammonia burns) on the lower legs, the chicken has been laying down on a dirty floor for quite some time. Of course the price is also a give away. A proper free range chicken costs around 16 euro. A supermarket chicken can be as cheap as 3 euro.
Watch Dispatches: Supermarket Secrets Part 1 and Part 2.
1 sliced onion
saffron
sliced fresh ginger
cinnamon stick
salt
2 grated onions
dried prunes
From: Claudia Roden’s A New Book of Middle Eastern Food. The recipe is quite ancient and was mentioned in the thirteenth century manuscript Kitab al Wusla il al Habib containing 74 chicken recipes.
Boil the chicken in plenty of water with sliced onion, salt, saffron, ginger and cinnamon. Simmer without a lid. After half an hour add the grated onions and cook until the chicken is tender. In the last half hour add the prunes and cook until the sauce is reduced.
I tried this with several chickens. I bought one in the supermarket (Albert Heijn) and was left with a sauce extremely rich in fat. The next day when the sauce was cold it had the consistency of jelly. Then I tried this recipe with a Dutch free range chicken (Polderhoen, origin: Flevopolder. Butcher: Reijn-Uljee). What a difference! The sauce was more tasty stock than fat. Modern supermarket chickens are very fatty because during their short lifespan they hardly move about. The food they’re eating is largely transformed into fat instead of lean protein.
In the Channel 4 program Dispatches: Supermarket Secrets you can see how one chicken can contain up to a pint (500 ml) of pure fat of the unhealthy kind (Omega-6 fatty acid). Skip to 34:34 in Part 1 of Supermarket Secrets.
You can recognize an obese fatty chicken: when the thighbone is soft, the chicken has not been walking much of her life. If you see brown spots ('hock burn', or ammonia burns) on the lower legs, the chicken has been laying down on a dirty floor for quite some time. Of course the price is also a give away. A proper free range chicken costs around 16 euro. A supermarket chicken can be as cheap as 3 euro.
Watch Dispatches: Supermarket Secrets Part 1 and Part 2.
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