Posts Tagged ‘poultry’

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 […]

Canard à l’Orange

The trickiest part of the whole recipe is caramelizing the sugar for the sauce. Just take care not to let the sugar burn, and you should have no problems. Duck à l’orange is great for dinner parties and romantic evenings. 4 to 6 servings Ingredients Whole duck — 1 (5-pound) Salt and pepper — to […]

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. […]

Smoky Spatchcocked Turkey

Active Time: 45 Mins Total Time: 3 Hours 45 Mins Yield: Serves 16 (serving size: about 5 oz.) Remove the backbone and roast the turkey flat so that every part has access to the heat at the same time. The turkey won’t have grill marks like the usual grilled protein (it cooks flesh side up […]

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