Thai Chicken 2

Original recipe from Leisure-Cat.

Ingredients:
8 chicken thighs
1 tsp black pepper
3/4 tsp parika
1 tsp cumin powder
2 tbsp oil
2 tsp garlic, minced
2 tsp ginger, minced
4 tsp sugar
1 tsp coriander, finely chopped
2 tsp light soy sauce
1/4 tsp salt

Sauce:
2 tbsp light soy sauce
2 tsp fish sauce
2 tsp garlic, minced
2 tsp ginger, minced
6 tsp sugar
1 tsp coriander, finely chopped
3 tbsp dark soy sauce
juice of 1/2 lime

Method:
1. Marinate the chicken thighs in the above ingredients overnight. Bake chicken at 200 degrees celcius for 25mins or until cooked.
2. To make sauce, saute garlic and ginger in fish sauce. Turn off heat. Add the other ingredients. Serve chicken with sauce.

Bread Sauce

A recipe from Mrs. B. Bread sauce is great with turkey or chicken.

Ingredients: (serves 8)
4 cloves
2 medium onions
2 bay leave
1 pint milk (about 500 mL)
13 to 15 heaped tbsp or more breadcrumbs(white bread)
salt and pepper to taste and a dash of cayenne
1 tbsp butter
2 tbsp cream or top of milk

Method:
Stick cloves in onions, bring milk to boil with bay leaves. Let it simmer for 10 mins. Remove onions and bay leaves. Shake in breadcrumbs and seasoning. Draw aside, add butter and cream. Reheat very gently. Use at once.

Thai Chicken Drummettes

Ingredients: (Serves 2)
500g chicken drummettes
1/2 cup coarsely chopped cilantro
1 clove garlic, coarsely chopped
1 tbsp fish sauce
1 tsp brown sugar
1/2 jalapeno pepper, stems, seeds and veins discarded, coarsely chopped
1/4 tsp curry powder

Method:
1. Place cilantro, garlic, fish sauce, brown sugar, jalapeno pepper and curry powder in a blender, blend to form a paste.
2. Rinse chicken drummettes, pat dry with paper towels. Rub seasoning paste onto the drummettes. Marinate in refrigerator 3 to 4 hours or overnight.
3. Grill chicken for about 20 minutes until well browned. Serve.

Murgh Makhani (Butter Chicken)

Butter chicken is a restaurant classic, originating in Delhi. It is based on using up the remains of the tandoori marinade.

Ingredients:

1/2 cup natural yogurt
1/2 cup ground almonds
1/2 tsp chili powder
1/4 tsp cinnamon powder
1 tsp garam masala
1/4 tsp cardamom powder
1 tsp grated ginger
1 tsp garlic pulp
400g can tomatoes
1 kg chicken, skined, boned and cubed
1 tbsp butter
2 medium onions, chopped
2 tbsp fresh coriander, chopped
4 tbsp of fresh cream (cream de leite)

Method:

1. In a blender, blend yogurt, all the dry spices, ginger, garlic, tomatoes and salt. Add almonds, blend for another 20 sec. Marinate chicken overnight with this mixture.
2. Heat butter in a frying pan. Add onions and fry until brown. Add the chicken mixture and stir fry for about 10 mins.
3. Stir in about half of the coriander and mix well. Add fresh cream and stir in well. Bring to a boil. Garnish with remaining chopped coriander.

(Recipe from Indian Cuisine and Cooking Course by Montreal Consultant and Swadisht)

Chicken in Lemon Mustard Sauce with pasta

Ingredients:

• 1/2 kg chicken thigh
• any kind of pasta (enough for 2)
• 1 carrot (cut into 1 cm cubes)
• 1/2 onion (cut into small pieces)
• 3 celery sticks (cut into small cubes)
  

Marinate:

• Juice of 1 lime
• Juice of 1/2 orange
• 1 tbsp mustard
• 1 tsp salt
• 1 tsp lemon pepper
  

Method:

1. Marinate chicken with for at least 1/2 hour.
2. Grill chicken over medium heat. Save marinate.
3. Pan fry vegetable. Season with salt and pepper. Set aside
   
4. Cook pasta as per package instruction in a separate pan until el dente. Drain pasta and toss in marinate and vegetable. Cook over medium heat for about 30 seconds until the sauce is reduced. Enjoy!
   

Sampling

We are going to have a party on July 1 for Canada Day Celebration. So I did this taste test to decide which recipe to use for the day. There were 4 different marinates for the chicken drummettes: lemon and pepper, teriyaki, five spice and honey garlic.

Lemon Pepper:
Sprinkle salt and lemon pepper spice onto chicken drummettes. Marinate for at least 1 hour. Grill.


Teriyaki:
Marinate drummettes in one to one mixture of light soya sauce and mirin for at least 1 hour. Bake for about 20 minutes or until cooked.

Five Spiced:
For each pound of drummettes, marinate with:
1/4 tsp five spice powder
1/4 tsp tumerica powder
2 cloves of garlic (finely chopped)
1/3 cup of red wine
2 tbsp soy sauce
2 bay leaves
Again, marinate drummetes for at least an hour. Set oven at 220oC and bake for 20 minutes.

Honey Garlic:
Marinate 1 pound of drummettes with 2 cloves of garlic (chopped),about 3 tbsp of light soya sauce and 2 tsp sugar. Bake at 220oC for 15 mins then brush 2 coats of honey on the chicken and bake for another 5 mins or until golden brown

Chicken with Spice Ginger powder

Ingredients:
1 whole chicken about 900-1.2 kg
8 slices of ginger
8 springs of spring onion
1 tbsp Sahoxing wine
1/2 tbsp spice ginger powder (沙薑粉)
3/4 tbsp salt

Seasoning:
1 cup water
1 tbsp light soy sauce
1/2 tsp sugar

Method:
1. Wash chicken and wipe dry. Marinade chicken with 1/2 tbsp spice giner powder and 3/4 salt.
2. Stir fry ginger and spring onion until gragrant. Add chicken. Sizzle in shaoxing wine. Add seasoning and bring to a boil. Reduce to low heat and cook for 25 minutes until chicken is done. Cool and chop up chicken.
3. Thicken sauce with 2 tbsp of water and 1 tbsp of corn starch. Pour sauce over chicken.