Posts Tagged ‘chicken’

Satay Ayam

3 to 4 servings as entree; 6 to 8 servings as appetizer Ingredients Chicken thighs, boneless, skinless, cut into long strips — 1 pound Galangal or ginger, minced — 2 teaspoons Brown sugar — 2 teaspoons Soy sauce — 1 tablespoon Coconut milk — 2 tablespoons Red curry paste (optional) — 1 teaspoon Salt — […]

Coxinhas

Makes about 12 coxinhas Ingredients Filling Chicken breasts, boneless, skinless — 1 pound Water — 3 cups Salt — to season Oil — 2 tablespoons Onion, finely chopped — 1 Tomato, seeded and chopped — 1 cup Cream cheese — 1/2 cup Dough Flour — 2 cups Oil — 2 tablespoons Salt and pepper — to […]

Lo Mai Gai

It takes some time to prepare the ingredients for lo mai gai, but the actual assembly is really quite easy. Make up a single or double batch on a Sunday and freeze it for a quick and easy lunch option for the work week. Or make smaller, appetizer-sized packages (chun chu gai) to serve with […]

Zuiji

Just poach chicken pieces and then drown them in a boozy rice wine marinade. Zuiji is particularly popular in the summer months, as it is most often served cold. 4 to 6 servings, or about 8 to 10 as an appetizer Ingredients Whole chicken, cut into pieces — 2 1/2 to 3-pounds Scallions, roughly chopped […]

Gung Bo Gai Ding

3 to 4 servings Ingredients Chicken breast or thigh meat, boneless, skinless and cut into 1-inch cubes — 1 pound Rice wine or dry sherry — 1 tablespoon Soy sauce — 1 tablespoon Cornstarch — 1 tablespoon Salt — 1 teaspoon Water or stock — 2/3 cup Soy sauce — 2 tablespoons Rice wine or […]

Çerkez Tavugu(Turkish Circassian chicken with walnut sauce)

Cerkez tavugu is best served warm or at room temperature, and it tastes even better the next day 6 to 8 servings Ingredients Chicken breast, skinless, boneless — 3 pounds Water — 4 cups Salt — 2 teaspoons Olive oil — 3 tablespoons Onion, chopped — 1 Garlic, minced — 2 cloves Paprika — 3 […]

Adobong Manok(Filipino chicken in vinegar sauce)

Adobong manok, often called “chicken adobo,” is often considered the national dish of the Philippines. Its origins are with the Spanish colonizers — adobo is the Spanish word for a marinade — but Filipinos have happily adapted it as their own. The vinegar marinade makes a dish that stores very well in the Filipino heat. […]

Chicken Fajita Mac and Cheese

Prep 40 min Total 1 hr 5 min Servings 10 This Tex-Mex twist on macaroni and cheese is packed full of fajita flavor and plenty of cheese. Ingredients 3 1/2 cups uncooked penne pasta (12 oz) 1 tablespoon vegetable oil 1 lb boneless skinless chicken breasts, cut in half lengthwise, then crosswise into 1/2-inch slices […]

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