COOKING CHICKEN PIECES : COOKING CHICKEN
Cooking Chicken Pieces : The Chopping Block Cooking School Chicago.
Cooking Chicken Pieces
- The process of preparing food by heating it
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) prepare a hot meal; "My husband doesn't cook"
- (cook) someone who cooks food
- The practice or skill of preparing food
- Food that has been prepared in a particular way
- easily frightened
- the flesh of a chicken used for food
- a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
- (piece) patch: to join or unite the pieces of; "patch the skirt"
- An item of a particular type, esp. one forming one of a set
- (piece) a separate part of a whole; "an important piece of the evidence"
- A portion of an object or of material, produced by cutting, tearing, or breaking the whole
- One of the items that were put together to make something and into which it naturally divides
- (piece) an item that is an instance of some type; "he designed a new piece of equipment"; "she bought a lovely piece of china";
Chicken with Cashew Nuts ????????????????????????
So I find myself publishing (!) my first recipe. This is a dish from China that's really popular in Thailand. Yummy!
You will need:
2 free range chicken breasts
1 bowl cornflour (cornstarch)
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 tablespoons cooking oil
1 large onion
3-4 cloves garlic
1 inch fresh ginger
1 red bell pepper (capsicum)
1 bag sugar snaps
2 tablespoons soy sauce
2 tablespoons rice cooking wine
1 tablespoon oyster sauce
1 teaspoon palm sugar (jaggery) or brown sugar
3-4 large dried chillies (chopped)
1 bunch spring onions (scallions) (chopped)
1 bag roasted cashews
salt and white pepper to taste
What to do:
Whisk the egg in a bowl. Place cornflour in another bowl. Add the seasonings ground ginger and cayenne pepper and mix well. Cut chicken breasts into small chunks. Heat oil in a wok or frying pan (I used peanut oil, toasted sesame oil and a bit of mustard oil). It needs to be really hot. Dip the chicken pieces in the egg and then roll them in the seasoned cornflour. Transfer the chicken pieces into the hot oil and stir fry until golden brown. Remove the chicken pieces from the pan and drain on kitchen paper to absorb the excess oil.
Chop the onion, press the garlic and slice the fresh ginger. Fry in a couple of tablespoons more oil. While these are browning, mix the cooking wine, soy sauce, oyster sauce, dried chillies and palm sugar. When the onions start to soften, add the bell pepper and sugar snaps. After a minute or two, add the sauce mixture and stir. It might make funny noises. When everything is coated in sauce, add in the cooked chicken pieces and stir fry for another two minutes. Then add in the spring onions and cashews and give it another minute. Add salt and pepper if desired (I didn't).
Serve with Thai jasmine rice and sliced cucumber.
Swap the sugar snaps for broccoli, baby corn and/or mange tout.
This recipe can be made for coeliacs by using gluten-free soy sauce.
For vegetarians, try mushroom sauce instead of oyster sauce, and switch the chicken for tofu.
PS I'll correct the colour balance of this picture once my damn pc is mended and I can use Photoshop again...
I cooked chicken ramen for tea tonight, a refreshing meal indeed.
Although it's supposedly "fast food", that only applies if your a restaurant sending out a lot of meals!
Cooking from scratch, including going out and buying what you need, is anything but fast.
It is, however, ridiculously simple to put together:
* 2 skinless chicken breasts - free range!
* 2 pak choi
* spring onion
* tinned bamboo shoots
* 1 liter chicken stock - NOT the powdered instant stuff. You can buy it in tins, or tubs, or if your very adventurous and have hours on your hands, make it from scratch
* 300g noodles
You can do all the cooking in stages if you want, and put it all together at the end. The most important thing is that the chicken stock is hot.
Boil the noodles for a few minutes, then drain and run under cold water. Divide the noodles up between two bowls.
Chop up the pak choi and place on top of the noodles in the bowls
Chop up the spring onion and set aside
Wash the canned bamboo shoots in cold water and set aside a handful, put the rest in a fridge
Lightly oil the chicken breasts and season well with salt and pepper
Grill or griddle them for about 5 minutes on each side - you want to make sure the chicken is cooked all the way through
Set aside for about 5 minutes till they cool - this makes them easier to slice
When cooled, with a sharp carving knife, slice lengthways diagonally - this is a little tricky!
Get your chicken stock boiled up
Ladle the boiling chicken stock over your bowls of noodles and pak choi
Carefully and artistically (heh) lay the chicken pieces on top.
Sprinkle the bamboo shoots and spring onion on top of the chicken.
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