Three Cup Chicken with Garlic Spinach

Three Cup Chicken with Garlic Spinach

INGREDIENTS

STEAMED RICE:

• 1 3/4 cups jasmine rice

CHICKEN:

• 1 tablespoon peanut oil
• 5 cloves garlic, finely chopped
• One 1-inch piece fresh ginger, peeled and sliced into thin coins
• 1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces
• 1/4 cup light soy
• 1/4 cup Shaohsing rice wine or dry sherry
• 1/4 cup toasted sesame oil (see Cook's Note)
• 1 tablespoon brown sugar
• 1 small handful Thai basil leaves, or Italian basil, plus extra for garnish

SPINACH:

• 1 tablespoon peanut oil
• 2 cloves garlic, finely chopped
• Two 6-ounce bags baby spinach leaves
• Pinch sea salt

GARNISH:

• 1 medium red Fresno chile, seeded and sliced into rings, for garnish

DIRECTIONS

Cook's Note: It's important to use toasted sesame oil, which reduces as it cooks, and not pure sesame oil, which will continue to cook and not reduce or thicken. The final dish should be slightly sticky. 

For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve. 

For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns. 

Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly. 

For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes. 

When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.

Chiken

Posted by mk in Chiken

Three Cup Chicken with Garlic Spinach

Frying pan chicken lasagne

Frying pan chicken lasagne

Ingredients

 1 tablespoon olive oil

 1 large brown onion, thinly sliced

 3 garlic cloves, crushed

 250g dried curly lasagne sheets

 1/2 large barbecued chicken, skin removed, meat shredded (see note)

 1/2 cup fresh basil leaves, torn

 1/4 teaspoon dried chilli flakes

 1 1/2 cups grated reduced-fat mozzarella cheese

 500g jar tomato pasta sauce

 1 bunch English spinach, chopped

 150g fresh ricotta cheese, crumbled

 salad leaves, to serve

Method 

Step 1

Heat oil in a 6cm-deep, 26cm (base) ovenproof frying pan over medium-high heat. Cook onion and garlic for 5 minutes or until softened.

Step 2

Meanwhile, break each lasagne sheet into 5 pieces. Combine lasagne, chicken, basil, chilli and half the mozzarella in a bowl.

Step 3

Add lasagne mixture to pan. Stir to combine. Spread evenly over base of pan. Pour over pasta sauce and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 to 15 minutes or until lasagne is tender.

Step 4

Preheat grill on medium-high heat. Top lasagne with spinach, ricotta and remaining mozzarella cheese. Grill for 5 minutes or until spinach has wilted and cheese lightly browned. Stand, covered, for 5 minutes. Serve with salad leaves.

Chiken lazania

Posted by mk in Chiken, lazania

Frying pan chicken lasagne

GENERAL TSO’S CHICKEN RECIPE

GENERAL TSO’S CHICKEN RECIPE

Ingredients:

1lb boneless skinless chicken thighs (cut into 1” chunks)

5 dried red chili peppers

3 green onions (sliced)

3 eggs (beaten)

½ cup cornstarch

oil (for frying)

Sauce-

1 ½ tablespoons rice vinegar

3 tablespoons sugar

3 tablespoons soy sauce

2 teaspoons cornstarch

Cooking Instructions:

Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.

Step 2: To make the sauce- in a small bowl combine rice vinegar, soy sauce, sugar and cornstarch. Mix well and set aside.

Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.

Step 4: Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.

Step 5: Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.

(Makes about 2 servings)

Chiken

Posted by mk in Chiken

GENERAL TSO’S CHICKEN RECIPE

KALI MIRCH KA MURGA: PEPPER CHICKEN IN WHITE GRAVY

KALI MIRCH KA MURGA: PEPPER CHICKEN IN WHITE GRAVY

INGREDIENTS

For white gravy:

2 tbsp/ 30 ml/ 1 fl oz vegetable oil

1/4 cup/ 50 gm/ 2 3/4 oz boiled onion paste

1 tbsp/ 15 gm ginger-garlic (adrak-lasan) paste

1 cup/ 200 gm/ 7 oz cashew nut (kaju) paste

1/2 cup/ 100 gm/ 3 1/2 oz yoghurt (dahi)

Salt to taste

For the chicken:

32 chicken, boneless cubes (tikka)

Salt to taste

1 tbsp/ 15 gm ginger-garlic paste

1/2 cup/ 100 gm/ 3 1/2 oz yoghurt, thick

1 tbsp/ 15 ml vegetable oil

1/2 tsp/ 2 1/2 gm garam masala powder

For tossing:

• 1 tbsp/ 15 ml vegetable oil
• 1 small piece ginger, juliennes
• 2 green chillies, slit
• 2 tbsp/ 30 gm/ 1 oz onions, chopped
• 20 mint (pudina) leaves, broken
• 20 black peppercorns (sabut kali mirch) crushed
• 1 cup/ 200 ml/ 7 fl oz stock
• 1/2 cup/ 100 ml/ 3 1/2 oz Cream, fresh
• 1/2 tsp/ 2 1/2 gm cumin (jeera) powder
• 1/2 tsp/ 2 1/2 gm garam masala powder
• 1 cup/ 200 gm/ 7 oz mango (aam) relish

PREPARATION

1. For the white gravy, heat the oil in a pan and fry the onion paste. Add ginger-garlic paste and cook till light brown.

2. Add cashew nut paste, yoghurt and salt. Simmer the gravy till it leaves fat.

3. For the chicken, marinate the chicken in salt, ginger-garlic paste, yoghurt, oil, and garam masala. Keep aside for 2 hours.

4. Chargrill the chicken cubes.

5. For tossing, heat the oil and fry ginger, green chillies and onions. Toss in the chargrilled chicken followed by the white gravy.

6. Add mint leaves, crushed black peppercorns, and stock.

7. Finish with cream, cumin powder, and garam masala. Serve hot with mango relish.

Chiken

Posted by mk in Chiken

KALI MIRCH KA MURGA: PEPPER CHICKEN IN WHITE GRAVY

Buffalo Chicken and Potatoes

Buffalo Chicken and Potatoes

Ranch dressing and cream of celery soup offsets the spice from buffalo wing sauce in a satisfying, meat-and-potatoes casserole.

 Savings on 2 ingredient(s) Enter Zip to change location:    Go

Ingredients

• 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
• 1/3 cup buffalo wing sauce
• 6 cups frozen (thawed) southern-style hash brown potatoes
• 1 cup ranch or blue cheese dressing
• 1/2 cup shredded Cheddar cheese (2 oz)
• 1 can (10 oz) condensed cream of celery soup
• 1/2 cup corn flake crumbs
• 2 tablespoons butter or margarine, melted
• 1/4 cup chopped green onions (3 to 4 medium)

Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

2 In medium bowl, stir together chicken strips and wing sauce.

3 In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.

4 In small bowl, stir together crumbs and butter. Sprinkle in baking dish.

5 Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.

Chiken

Posted by mk in Chiken

Buffalo Chicken and Potatoes

Asian Beef and Noodle Salad

Asian Beef and Noodle Salad 

Ingredients: 

1pound beef top round steak, cut 1 inch thick

8 ounces uncooked whole wheat thin spaghetti

8 ounces sugar snap peas

2 cups shredded carrots

Salt and pepper

2 tablespoons toasted sesame seeds (optional)

Marinade:

1⁄2 cup prepared light Asian vinaigrette

1⁄3 cup hoisin sauce

Directions:

Cut beef steak lengthwise in half, then crosswise into 1⁄4- to 1⁄8-inch-thick strips. Combine marinade ingredients in small bowl. Place beef and 1⁄4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator.

Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside.

Meanwhile, remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Do not overcook. Repeat with remaining beef. Season with salt and pepper as desired.

Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. If desired, sprinkle with sesame seeds. Makes 4 servings. (Recipe from National Cattlemen’s Beef Association funded by the Beef Checkoff)

Cook’s tip: Boneless beef top sirloin steak, cut 1 inch thick, may be substituted for beef top round steak.

beef Spaghetti

Posted by mk in beef, Spaghetti

Asian Beef and Noodle Salad

Country Breakfast Pot Pie

Country Breakfast Pot Pie

• 3 tablespoons vegetable oil
• 1 bag (20 oz) refrigerated shredded hash browns
• 1 cup shredded Swiss cheese (4 oz)
• 8 eggs
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 cups cubed cooked ham (8 oz)
• 1 package (3 oz) cream cheese, cut into small cubes
• 1 can (12 oz) Pillsbury™ Grands ®! Big & Buttery crescent dinner rolls

Direction

1

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Spread potatoes in skillet; cook until golden brown on bottom.

2

Drizzle potatoes with 1 tablespoon oil. Cut into quarters; turn sections over. Cook until golden brown. Remove hash browns from skillet; arrange in bottom and around side of casserole. Sprinkle Swiss cheese over potatoes.

3

In bowl, beat eggs. Stir in chives, salt, pepper and ham. Pour into same skillet. Cook and stir over medium heat until partially cooked. Stir in cream cheese; cook and stir until eggs are cooked but moist. Spread over Swiss cheese.

4

Separate dough into triangles. Starting at short side of each triangle, roll up halfway. Arrange over hot egg mixture with tips toward center; do not overlap.

5

Bake 20 to 25 minutes or until crust is golden brown.

Breakfast pie

Posted by mk in Breakfast, pie

Country Breakfast Pot Pie