Chicken Wings with Tomato Sauce Recipe

 Your Ingredients :
15 g (1/2 oz) butter
15 ml (one tbsp) vegetable oil
one medium onion, skinned & chopped
one garlic clove, skinned & crushed
five ml (one tsp) ground cumin
five ml (one tsp) ground coriander
giant pinch of chilli powder
8 chicken thighs
397 g (14 oz) can tomatoes
15 ml (one tbsp) tomato puree
salt & pepper
30 ml (two tbsp) chopped fresh parsley

How to cook Chicken Wings with Tomato Sauce
Meaty small, chicken thighs make a nice, cheap midweek meal. The tasty tomato sauce is well spiced with cumin & coriander, & a pinch of chilli powder adds a pleasant heat without being fiery.

1. Push the onions to side of the pan, then add the chicken & brown on both sides. Stir in the tomatoes & the tomato puree & season to taste.

2. Heat the butter & oil in a immense frying pan, add the onion & garlic, cover & cook for four - five minutes, until the onion is softened. Add the cumin, coriander & chilli powder & cook for one minute, stirring continuously.

3. Bring to the boil, stirring continuously. Cover & simmer gently for about 30 minutes or until the chicken is tender. Stir in the parsley & serve immediately with boiled rice.

Asian Chicken and Slaw Recipe

Ingredients

• 1-1/4 pounds ground chicken
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger 
• 2 green onions (including some green), finely chopped 
• 1 can (8 ounces) water chestnuts, drained and chopped
• 2 tablespoons dark Asian sesame oil
• 1 tablespoon hoisin sauce 
• 3 tablespoons soy sauce 
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (16 ounces) shredded coleslaw mix
• 1/4 cup beef broth 

 

How to make Asian Chicken and Slaw

1. Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.
2. Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.
3. Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.

Chicken and Mushrooms Recipe

Ingredients
1 tbsp, vegetable oil
½ onion, chopped into chunks
8 mushrooms, quartered
1 clove, garlic, crushed and chopped (or pureed)
1 ladle chicken stock
1 breast chicken, cubed and fried
2 tbsp cornflour mixture
A pinch of salt,
1 tsp soya sauce,
1 tsp, oyster sauce.

How to cook Chicken and Mushrooms
Heat oil in a wok on high heat, until hot.     

Add onions and garlic and fry for 1 minute, be careful not to burn the garlic.     

Next add in the mushrooms and chicken and fry for two minutes     

Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil.     

Then gradually add the 2 tablespoons of cornflour mixture. Once this mixture is well incorporated the sauce should thicken. See our techniques section for more details on this.     

Add salt, soya sauce and oyster sauce and serve. 

Extra notes: Serve with boiled rice or fried noodles.
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Chicken and Sweet Corn Soup Recipe

Ingredients
500ml, chicken stock 
1/2 chicken breast, boiled and cut into strips 
200g creamed sweetcorn (approx. 1/2 tin) 
1 egg, beaten 
1/2 tsp, salt 
2-3 tbsp cornflour mixture (or until thickened) 



How to cook Chicken and Sweet Corn Soup
Pour chicken stock into pan on medium heat.     

Add in chicken strips and the creamed sweetcorn. Then add 1/2 teaspoon of salt, or to taste.     

As the stock starts to simmer slightly, gradually add in the cornflour mixture and stir until thickened.      When it boils, gradually pour in the beaten egg whilst stirring constantly.     

Continue boiling for a minute and serve.
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Peking Duck Recipe

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.
Note: If you don't live near a cool, windy place another option is to dry the duck in an unheated room with a fan blowing on it.

Prep Time: 10 hours, 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 11 hours, 20 minutes

Ingredients:
One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish

Preparation:
Clean duck. Wipe dry and tie string around neck. Hang duck in cool, windy place 4 hours. Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly. Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes. Hang duck again in cool, windy place for 6 hours until thoroughly dry.

Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes. Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more. Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish. The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets. Serves 4 to 6.

Orange Honey Butter Chicken

Orange Honey Butter Chicken

Ingredients

8 Skinless, Boneless Chicken Thighs
1 cup(s) Butter
1 Onion, minced
1 cup(s) Honey
1 cup(s) Fresh Orange Juice (from 4 Navel Oranges)
2 tbsp Dijon Mustard
2 tsp Crushed Rosemary

How to Cook Orange Honey Butter Chicken
1.Preheat the oven to 400 degrees F.
2.Sprinkle salt, garlic powder and flour over each chicken thigh.
3.In a casserole or baking dish, put butter and minced onion. Heat in a microwave until butter is melted. Then put chicken thighs into the casserole and coat them well. Bake for 20 minutes.
4.In the meantime, in a bowl, combine honey, orange juice, Dijon mustard and crushed rosemary. Mix well.
5.After 20 minutes, take casserole (baking dish) out of the oven and spread orange honey sauce over chicken thighs. Place the casserole back into the oven and bake for another 20-25 minutes. (Spread the sauce occasionally until sauce is gone)
*Cooking time : 45 mins

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