Put in Chinese dough
Wash the chicken breast, cut it into cubes and season with salt, pepper and chilly powder.
Add flour, starch, baking powder, salt and egg, mix a little, and then add the oil.
Add water until you get a stronger dough than pancakes.
Put the chicken through the dough and fry it in hot oil.
Remove and place on a napkin plate.
In a pan, put the soy sauce, sugar, honey, ketchup and vinegar and put on low heat until the sugar melts.
Add the meat, mix well and remove to the plate.
Sprinkle with sesame seeds.
Sausages in dough
Ingredients: 12 pieces of thin sausages in natural membrane a packet of frozen puff pastry dough (800 g) for garnish: a yolk, water, cumin seeds (or sesame) decor & # 8211 basil.
Preparation: the dough is spread after thawing. The sausages are placed in such a way that the dough can be cut into equal rectangles for each sausage. On the sides of the sausages, cut with a pastry roll the strips from the edge of the dough to the sausage, with a width of 1-2 cm. The strips are successively brought to the middle, covering the sausage, one on the left, one on the right, as if you were braiding a tail. Place the sausages in a baking tray. Turn the oven to 180 degrees (stage 3). When the oven has warmed up, grease each sausage with the yolk mixed with a little water, using a brush and sprinkle the cumin seeds. Bake in the hot oven for 20-25 minutes, until nicely browned. Serve warm or cold, with mustard, ketchup, mayonnaise, etc. Garnish with fresh basil.
Ingredients for the chicken fry stir fry recipe
- 2 chicken breasts (300 g)
- 4 tablespoons breadcrumbs
- 4 tablespoons sesame seeds
- 1 egg tied
- 1 teaspoon Chinese 5 Spice spice mix
- 1 carrot, cut into strips
- 200g bamboo shoots
- 200g water chestnuts
- 1 small red onion
- 1 pak choi (Chinese cabbage)
- Some sweet pea pods (mange-tout)
- 200 g canned pineapple
- A handful of cashew nuts
- A few tablespoons of sesame oil for the wok
- Oil spray for fryer
- 1 teaspoon ginger paste
- 2 tablespoons soy sauce
- 100 ml of rice wine for cooking shiaoxin
- 100 ml spicy szechuan sauce
- 1 packet (225 g) of thin rice noodles.
How do I prepare the stir fry recipe for the wok?
Before we begin, a little note about the ingredients:
Bamboo shoots and water chestnuts, at least in the West, are usually found in cans. Water chestnuts are unusual among vegetables, because they keep their crunchy texture when cooked when they are raw.
Pak choi (or bok choi) is a vegetable related to cabbage, and tastes somewhat similar. Unlike cabbage, it does not make a head, but only broad leaves.
Shiaoxin cooking wine is obtained from fermented rice. It is fragrant and a little sweet.
Szechuan sauce is spicy and a little sweet. Contains Szechuan pepper, soy, garlic and hot peppers.
The 5 Spices spice mix can be prepared very easily and at home the five spices in question are: cinnamon, cloves, fennel, anise and Szechuan pepper.
I cut the two diced chicken breasts. I beat the egg with a fork in a bowl and mixed it with a teaspoon of 5 Spices mix. I mixed the breadcrumbs and sesame seeds separately, in another bowl. I put the chicken cubes in the egg, then in breadcrumbs / sesame, like snails, I sprinkled them with a little oil spray and I put them in the fryer with hot air for 15 minutes.
How to cook in a wok
Meanwhile, in a wok pan I heated the sesame oil, in which I mixed the ginger paste. I first seasoned onions, carrots, bamboo shoots and water chestnuts in it, over which I poured a little soy sauce.
After 4-5 minutes, I added the chicken from the fryer, sweet peas and pineapple, and then quenched with a little shiaoxin wine.
After another 5 minutes, I added chopped pak choi, cashews, szechuan sauce and a little more shiaoxin wine. At the end, when the stir fry was almost ready, I added the rice noodles and left it on a fixed heat for 2 minutes before serving.
The average grade given by the jury for this recipe is 9.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Wok fry stew with chicken, pineapple and cashew, Chinese style
Chinese Chicken with Honey and Fried Spaghetti - Mezes Csirke
First we prepare the stew in which we will keep the meat cold for a few hours. Mix all the ingredients listed in the bait, put the sliced meat and mix well. Let the meat cool.
After removing the meat from the cold, we start to prepare the composition in which we will roll the meat strips.
In a bowl put flour, starch, baking powder, salt, egg, oil and water and mix until smooth. We need to get a pancake-like dough, but a little thicker. We will roll the meat through this dough and we will fry it in abundant oil until it becomes beautifully golden. Remove the strips on a paper napkin to absorb excess fat.
We are now preparing the honey icing in which we will roll the breadcrumbs.
Heat honey, sugar, ketchup, soy sauce and a tablespoon of vinegar in a larger bowl. When it boils, add the meat and roll it well through this sauce obtained, then take it out in a bowl until serving. (in this honey sauce I added 2 hot peppers to be more spicy).
We serve the chicken thus prepared with fried spaghetti, which we prepare in the following way:
We put the spaghetti to boil in the water in which we put only a little salt. We squeeze them and wash them after they have boiled. On 4 tablespoons of oil, heat the onions, carrots and peppers on a large grater, add the boiled spaghetti, soy sauce about 5 tablespoons and fry for about 2-3 minutes on low heat. Add a little salt to taste.
On the plate we put fried spaghetti and meat pulled through the honey icing.
It is a typical Chinese dish that is distinguished by the multitude of tastes, sweet-sour, in my case and spicy.
(P) Mistakes to avoid when cooking chicken
Certainly many of us find at home all kinds of recipes based on chicken, and we don't always do it right.
Are you passionate about gastronomy, a lover of chicken or just curious? Find out below the most common mistakes you can avoid while preparing your baby!
Do not defrost meat at room temperature
Bacteria grow in heat (including Salmonella), so it is recommended that thawed chicken be thawed in the refrigerator and not at room temperature before cooking. Even if the process takes place at a slower pace in the refrigerator, it is a much safer and less dangerous method of thawing.
Do not cook the chicken more or less than necessary
To find out exactly what the temperature inside the chicken coop is, you can use a cooking thermometer, a very useful accessory, especially if you prefer the whole chicken (take care of the situation mentioned). # 259 s & # 259 do not position the thermometer on the bone, because you will not get the real result). Generally, chicken is ready if the thermometer reads 73-74 degrees Celsius. Above this threshold the meat will dry, and below this value it is insufficiently cooked.
Do not eat meat immediately after cooking
Chicken (but not only) needs a few minutes to cook before serving and serving. The reason is less known to housewives, but very important to keep in mind: during cooking the juices are pushed outwards, and after you take the meat out of the oven it takes a while (more precisely for a few minutes) so that they can be redistributed evenly in the structure of the meat. Here's the secret to a juicy chicken steak!
Do not use those cooking utensils for other foods
Meat can contaminate dishes and utensils used for cooking, so it is very important that they are washed thoroughly before being used for other foods. Even more than that, the shredder, with the utensils used and other such accessories used for the preparation of raw meat may be different from those for fruits and vegetables, for example.
Do not remove the skin from the chicken
If you are one of those who prefer chicken without skins, please remove it only after the chicken is cooked. Its role is to keep the meat moist during cooking, so that the steak will be much juicier and more tender. The same principle applies in the case of deboning, so it is best to remove the bones only after the chicken is ready.
Chicken is easy to prepare and will be extremely delicious if you follow our cooking tips!
Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.
Out of love. for Cooking
In a wok pan, put 4-5 tablespoons of oil, after it has warmed up well, put the chicken pieces, cut into julienne.
After it acquires a slightly reddish crust, remove the meat and add the finely chopped garlic (or crushed) to the remaining oil, after about 1 minute, add the onion scales and after another 2-3 minutes the carrot cut into juliennes.
Keep everything on the fire until the carrots penetrate, but stay al-dente.
Season with soy sauce, a drop of wine, salt.
At the end add the pieces of fried chicken, boiled rice, chopped chopsticks.
Keep everything on the fire for 3-4 minutes, during which time all the flavors intertwine.
Finally, sprinkle with freshly ground pepper and finely chopped fresh parsley.
Super recipe. I did it tonight and I was very pleased with the result. :)
Very good! I will try other recipes. : D: D: D: D: D
I'm waiting for you to come back, Cristina. :)
It turned out super good for me too, although the correct order was the carrot at first that it is hard to penetrate, greasy, onion, garlic
Recipes for making a traditional Chinese breakfast
Many Asians start their day with a hot bowl of congee, an aqueous rice gruel that bears a marked resemblance to oatmeal. But, even if the most devoted fan of porridge would probably stop being forced to consume it every day, the variety of spices used to make congee ensures that it should never become boring. Congee can be sweet or savory to spice everything from chicken to mushrooms.
The meat is often marinated before being added to rice.
The word congee (also known as jook in Canton) comes from the Indian "quotkanji", which refers to the water in which the rice was boiled. (In some parts of India today the word congee still refers to both boiled water and rice water itself). Into the Chinese food Kenneth Lo notices that the leave serves two purposes - in addition to warming the body, it replaces the drink, because the Chinese do not usually serve cold drinks.
Just as a morning cup of latte coffee and a croissant are de rgueur for the French, crullers are the food of choice to serve with congee. Also known as "deep fried devils," crullers are twisted strips of dough - about twelve inches long - that have been fried in oil. Their nickname, "deep fried devils", is derived from the old legend. During Confucius, a government official falsely accused Yueh Fei, a famous scholar and poet, of treason.
Yueh Fei was then killed. The Chinese name for the dish, & quotYu Za Kuei & quot, literally translates to fried devils. Frying the grits in oil symbolizes the government official and all those who participated in the program being fried in oil for eternity.
While they can be made at home, crullers (& quotyou tiao & quot in Chinese) are a popular item at Hawker's booth.
Immerse yourself in a warm congee, just as you would immerse a donut in a cup of coffee. In northern China, where wheat is the main crop, the stalks are dipped in a thin tablespoon of soybeans, which can be either sweet or salty.
Here are links to several recipes for congee and crullers:
Congee basic recipe
Note: In Encyclopedia of Asian Food , Charmaine Solomon provides a quick way to make congee by adding water or stock to the rest of the boiled rice, then add it by letting it boil until it becomes a must (another sufficient amount of water to cover).
Dumplings, bow rolls, steamed whole sea perch with scallions and ginger, pork steak, chicken with soy sauce, fried shells with black bean sauce, fried salad with garlic.
There are not famous beef dishes eaten for the year of the ox, but beef can be added to the traditional New Year dishes in honor of the ox. Foods that have symbolic significance (such as dumplings, which represent luck) can have beef added to the filling or bok choy, which represents wealth, can be fried with beef.
Tasty, tasty and easy to prepare at Thermomix, the spring packages are a treat for the whole person.
An aromatic dish, perfect for vegetarians, but also for those who want a light meal, without meat. It rots.
How and what we cook. Healthy life. Good feeling. Happiness and clear days. Information that helps maintain health and balance in life.
Well, because only Cleopatra and this chicken had special treatments and milk baths.
I don't know all the procedures Cleopatra went through to have beautiful skin, but I can tell you how I made this wonderful baby, with golden and sticky skin.
- 1 whole chicken
- 500 ml of sweet milk
- Sweet Boya
- 1 teaspoon mustard seeds
- 4 cloves of garlic
- 200 gr of sour cream
After cleaning the chicken, I massaged it well with paprika, pepper and rosemary (inside and out), then I put it in a bowl, which has a lid, with the chest down. I put the milk in the bowl, besides the chicken, I didn't pour over it so that the spices wouldn't go away, I put the mustard seeds and 3 garlic cloves, washed well, uncleaned. I put the lid on and put it in the oven at the right heat.
After about 40 minutes I turned the chicken upside down, did not put the lid on and put it back in the oven.
About every 15 minutes I sprinkled the sauce on the bowl so that the chest would not dry out. I held it for about 45 minutes, until it was perfectly runny.
When it was ready, I took it out of the bowl, and from the remaining sauce, I picked up the leftover fat with a spoon and put it in a pan, and I put the rest in a blender with garlic cloves and blended it. with cream. I put the pan on the fire, and when the fat was hot, I put 1 clove of finely chopped garlic. After the first minute I put the resulting sauce in the blender and boiled for another 15 minutes.