Cooking with Peachy

Posts Tagged ‘Chicken’

Difficulty:  

Preparation time: 40′

Servings: 6

Calories per serving:  300 Kcal

This recipe is originally from www.bonappetit.com, I reviewed part of the ingredients and procedure according to what was already available in my stock.

Difficulty:  

Preparation time: 1h 30′

Servings: 8

Calories per serving:  215 Kcal

TOMATO SAUCE INGREDIENTS:

• PEELED TOMATO – 1 CAN
• SOFFRITTO MIX – 150gr. (a ready mix of chopped onion, carrots and celery)
• CHOPPED GARLIC - 3 cloves
• CHOPPED FRESH THYME – 1 tbsp.
• BROTH CUBE – ½ PC. (vegetable flavour)
• BLACK PEPPER POWDER – 1/8 tsp.
• EXTRA VIRGIN OLIVE OIL – 1 tbsp.

CHICKEN INGREDIENTS:

• THINLY SLICED CHICKEN BREAST STEAK – 700gr.
• BLACK PEPPER POWDER – 1/8 tsp.
• SALT – ½ tsp.
• CORN STARCH – 6 tbsp.
• BREAD CRUMBS – 9 tbsp.
• BEATEN EGGS – 2 PCs.
• SLICED MOZZARELLA DI BUFALA – 270gr. (Italian Mozzarella from Buffalo milk)
• GRATED PARMESAN CHEESE – 5 tbsp.
• GRATED PECORINO CHEESE – 3 tbsp.
• PARSLEY – 1 tsp.
• SUNFLOWER OIL FOR FRYING

PROCEDURE:

SAUCE:

1. Heat the olive oil in a small saucepan, add the thyme and garlic and stir until golden.
2. Add the soffritto mix and stir for 2min or until soft and then add the peeled tomatoes.
3. Adjust the heat into medium-low, add the black pepper powder and cook the tomatoes until the sauce thickens, about 30min.

CHICKEN:

1. Season the chicken slices with salt and black pepper powder.
2. Prepare three plates where you poured respectively the corn starch, beaten eggs and bread crumbs
3. Coat both sides of the chicken with corn starch, then eggs, then bread crumbs.
4. Heat cooking oil in a large pan and fry the chicken until nicely golden, 3 to 4min without flipping, since the final cooking will be done in the oven.
5. Preheat the oven at 200 °C (392 °F)
6. In a baking dish, spread the tomato sauce as a first layer and then lay the chicken slices on it
7. Top with mozzarella chunks, Parmesan cheese, Pecorino cheese and parsley.
8. Bake for 20min or until cheese gained a nice deep golden colour.

Difficulty:  

Preparation time: 30′

Servings: 6

Calories per serving: 328 Kcal

INGREDIENTS:

• SLICED CHICKEN BREAST – 700gr
• SALT – ½ tsp.
• BLACK PEPPER POWDER – ¼ tsp.
• CORNSTARCH - 3 tbsp.
• CORNSTARCH – 8 tbsp. (to be added in a second time)
• EGGS – 2 PCs. (lightly beaten)
• SUNFLOWER OIL FOR FRYING

LEMON SAUCE:

• LEMON JUICE – 3 tbsp.
• SOY SAUCE – 2 tbsp.
• BROWN SUGAR – 7 tsp.
• CHICKEN STOCK POWDER – ½ tbsp.
• CORNSTARCH – 1 ½ tbsp.
• WATER – 300ml
• BUTTER – 3 tbsp.
• FRESH CORIANDER LEAVES – (optional)
• SLICED LEMON - (for garnishing)

PROCEDURE:

1. Season chicken breast with salt and black pepper powder.
2. Add in 3 tbsp. of cornstarch and mix well.
3. Slightly beat eggs, pour on chicken and mix thoroughly.
4. Add additional 8 tbsp. of cornstarch and mix until chicken is well coated.
5. In a large pan or wok, heat sunflower oil and fry chicken until done.
6. Strain chicken and place on kitchen paper to absorb excess of oil.
7. Prepare sauce: mix water, soy sauce, lemon juice, brown sugar, chicken stock powder and cornstarch.
8. Remove oil from pan/wok, add butter and roast garlic until golden.
9. Pour in sauce mixture and cook at low heat until thickens.
10. Add chicken and let simmer for some minute.
11. Before serving, mix in fresh coriander leaves (leave some for decoration)

Difficulty:  

Preparation time: 1h 40′

SERVINGS: 5

INGREDIENTS:

• Chicken legs – 5 PCs.
• Oyster sauce – 5 tbsp.
• Tomato ketchup – 3 tbsp.
• Lemon Juice – 1 PC.
• Chopped garlic – 30gr
• Chicken stock powder – ½ scoop
• Ground pepper – ½ tsp.

DIRECTIONS:

Mix all the ingredients on the chicken and massage the meat within the marinade. After 1 hour, or more for additional flavour, roast the chicken in preheated oven at 200°C (390°F) for 40min, flipping often to golden the surface.

Tip: best result if charcoal cooked!

GOOD FOR 3-4 PERSONS.

INGREDIENTS:

• SLICED CHICKEN BREAST – 500gr.
• CASHEW NUTS – 100gr.
• OYSTER SAUCE – 2 tbsp.
• WORCESTERSHIRE SAUCE – 2 tbsp.
• GRATED FRESH GINGER – 1 tbsp.
• SLICED ONION – ½ PC.
• CHOPPED GARLIC – 3 cloves
• GROUND MIXED PEPPER SEEDS – A PINCH
• BUTTER – 1 tbsp.

PROCEDURE:

Bring to heat a medium size non-stick frying pan, melt the butter, sweat the chopped onions, add the chopped garlic, the cashew nuts and stir gradually until cashew nuts are well toasted. Add the sliced chicken, the oyster sauce, the Worcestershire sauce, the ground mixed pepper, stir throughly until chicken is cook and serve.