Category: Chicken
Category: Chicken
Chicken Soup
3 liters of unsalted chicken stock 1.5kg Chicken drumsticks with bone in 2 can creamed corn 4 eggs beaten with a fork 3 packets pad thai noodles 2 tsp salt 2 tsp pepper 1 cup white wine 4 carrots chopped 2 onions sliced Simmer the chicken drumsticks, carrots and onions in chicken stock and wine
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Orange Chicken
On a cutting board, cut chicken into 1×1-inch (2×2-cm) cubes and set aside. In a medium mixing bowl, combine salt, white pepper, cornstarch, and corn meal flour. Whisk to combine. Add the egg, water, and oil until it reaches the consistency of pancake batter. Add the chicken to the batter and refrigerate at least 30
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Satay Chicken
Ingredients 600gm chicken breast 1 cup coconut milk 1 tbsp chicken stock 1 cup frozen beans 2 tbsp peanut butter 2 tbsp sweet chilli sauce 1 red capsicum, sliced Method: In a pan, fry the chicken in oil until golden Mix together coconut milk, chicken stock, peanut butter and sweet chilli sauce. Pour over
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Corny Chicken Fried Rice
Method: Cook the rice and set aside Cook chicken in wok with garlic, ginger and pepper until chicken is cooked through Add corn, rice, and sou sauce Stir Fry until rice and corn are lightly browned Add egg on top of mixture, place lid on top and wait 1 minutes Stir through the egg and
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Honey Chicken
Ingredients: 2 tsp oil 1.5kg Chicken – sliced and chopped 1 bunch spring onions, chopped 3 tsp garlic 1.5 Tbps ginger 2 cup Bok Choy 1 red capsican, seeded, sliced 1/2 cup honey 3 Tbsp soy sauce 300g pad thai rice noodles Method: Boil noodles according to packet. In a wok or large frying pan,
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Sticky Chicken
Method: Heat oil in large frying pan Add sesame oil, water, ginger, lime juice, fish sauce, brown sugar and chilli Stir until sugar has dissolved Add the chicken and veges; cook over medium heat, turning regularly, until sauce reduces and chicken becomes sticky – DO NOT OVER COOK, SHOULD BE STICKY, NOT BURNT Serve
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Chicken Pot Pie
Ingredients: 1.5kg Chicken, cubed 2 Small Onions 2 medium carrots, sliced 1 1/2 tbsp flour 1/3 white wine or water 2 cups chicken stock 1/2 tsp dried sage 1/2 tsp dried thyme 1 bay leaf (optional) 1/4 tsp pepper 250g courgette, sliced 750g potatoes, peeled, quartered 3 tsp butter 1/4 cup milk 1/3 cup yoghurt
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Beer Roasted Chicken
Ingredients: 2 can of beer 2 whole chickens poultry seasoning salt and pepper 6 cloves of garlic rosemary veges Vertical chicken rack with beer holder Method Preheat BBQ Rub the outside of the skin with poultry seasoning, lightly covering entire chicken with salt and pepper Empty half the can of beer into jug and
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Devilled Chicken
Ingredients: a “glug” of olive oil 2kg boneless chicken, cubed 3cm 3 onions, chopped 6 garlic cloves, smashed 4 cm knob of ginger peeled and crushed 3 tin tomatoes 3 tbsp turmeric 3 tbsp smoked paprika 1 1/2 cup water Method: Heat the oil in a large frying pan. Add the chicken and brown Add
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Butter Chicken
Method: Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture
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Chicken Basque
Serves 4-5 Ingredients: 2kg boneless chicken thighs salt and pepper 4 tbsp olive oil 2 onion sliced into strips 6 large garlic cloves, finely chopped 3 red capsican, sliced 5 chorizo sausages, sliced into 1cm pieces 100g sundried tomatoes, roughly chopped 4 cups Arborio rice 1 litre chicken stock 1 litre white wine (or stock
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Chicken Italiano
Serves 6 Ingredients: 2kg boneless chicken thighs 4 large onions sliced salt and pepper 2kg pasta sauce – tomato base 6 tbsp fresh thyme, chopped 2 green, 2 yellow capsican sliced 24 pitted black olives Method: Preheat oven to 180C Cut the thighs in half ad place in a casserole dish with the onions,
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Chicken, Mushroom & Leek Risotto
Serves 8 Ingredients: Dash of olive oil 2 Leeks (White part, cut in half then thinly sliced about 3mm thick) 4 tsp crushed garlic 1kg mushrooms (thinly sliced) 4 cups Arborio Rice 2 cups frozen corn 2 litre chicken stock 1kg chicken breast 1/2 cup grated cheese Method: Preheat oven to 160C Heat olive
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