Thursday, 25. March 2010

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Chicken

Apricot Chicken

Heat oil in covered frying pan, brown chicken over a moderately high heat, add leeks and minced garlic and cook for one minute. Pour in chicken stock, apricot sauce, ginger and dried apricots. Cover and simmer, stirring occasionally for 30-35 minutes, until chicken is tender. Stir in sour cream. Garnish with chopped parsley. 4-6

Asian chicken

Finely slice the chicken, set aside. Pour 3-4 cups boiling water over the noodles and the flavour sachet and let stand for 2-3 minutes, drain and set aside. Heat the oil in a frying pan or wok and quickly toss the chicken over a high heat until lightly browned. Add the garlic, chilli and curry powder and cook for a further minute. Add the vegetables and shredded cabbage and toss quickly over a high heat until everything is hot. Add the noodles and sweet soy and toss to mix. Serve and garnish with peanuts. 4

Asparagus chicken.

Chicken                                         Topping

Topping:   Beat the butter until smooth and creamy, add parsley, shallots, salt and pepper, beat well. Spoon mixture in a rough log shape over a quarter of the way down a sheet of greaseproof paper, fold the paper, then roll the mixture until it becomes an even cylinder, about 20mm in diameter. Flatten ends with a knife, leave in paper, place in refrigerator until butter sets again. Open paper, slice into thin slices.

Chicken:   Steam the asparagus until just tender, remove and set aside. Mix egg and milk together, beat until smooth. Dip each tenderloin into the mixture then coat with breadcrumbs, set aside. Melt 25 grams of butter in a large hot frying pan, brown the chicken on both sides, in small batches, remove and set aside. Add a little oil to the pan, add the bacon and onion and cook until onion becomes transparent. Add the asparagus, salt and pepper and stir over heat until mixture is mixed through. Add the rest of the butter and the chicken, stir well, cover, and cook on low/medium heat for 10-15 mins until chicken is cooked. Serve with a slice of butter topping and boiled veg of choice.      4

Baked Middle Eastern chicken with rice

Preheat oven to 220°C   Score the chicken fillets. Combine cumin, coriander and caraway seeds in a mortar and crush coarsely with pestle. Combine crushed seeds, chicken, marmalade, pomegranate juice, stock, salt, onions, garlic, and chilli in a large non-reactive bowl; marinate for at least 2 hours.

Place rice in base of a large baking dish. Top with chicken mixture and top up with water or extra stock to just cover the rice. Bake, uncovered in preheated oven for 25-30 minutes or until chicken is cooked and golden brown and rice is cooked through. Scatter with coriander and serve with steamed green beans or green salad. 6

Braised Chicken Thighs

Heat oil in wok, brown chicken on both sides, remove and set aside. Add onion and garlic, sauté until onion is transparent, add  tomatoes, stir over heat for 1 minute. Add remaining ingredients, cover and simmer slowly for 40 minutes. Serve with boiled veg. 4

Chicken à là Boze

Cut chicken thighs in half, place in sealed container, add marinade, mix well and store in refrigerator overnight. Place chicken and marinade in a large frying pan or heavy based saucepan, bring to the boil and then simmer, stirring occasionally  for 15-20 mins until chicken is cooked. Serve over boiled rice. 4

Chicken and bacon bake

Cook the bacon, onion and celery in a dash of oil until the bacon is crispy. Drain well and put in a bowl with the cooked pasta. Add the soup, milk, cream and sundried tomatoes. Mix well and pour into a well greased 6-cup-capacity ovenproof dish. Sprinkle with the grated cheese. Bake at 180°C for 35-40 minutes, or until hot and golden. Serve garnished with chopped parsley. 4

Chicken and bacon meatloaf

Heat the oil in a frying pan over medium heat. Add onion, garlic and heat while stirring until onion soft. Add tomatoes, wine, basil and thyme, simmer for about 15 minutes, stirring occasionally until mixture form thick sauce. Remove from heat, allow to cool.  Place capsicum parsley, basil, chicken, eggs, breadcrumbs, capers, Tabasco, salt and pepper in a large bowl, add cooled tomato paste and mix thoroughly with hands.

Preheat oven to 180⁰C. Trim bacon and line the bottom of 2 medium loaf tins (about 20 x 15 x 7cms) with 12 of the strips of bacon. Divide half the chicken mixture evenly into the two tins, covering the bacon, nestle 3 hard-boiled eggs into each tin, add remaining chicken mixture. Fold in any overhanging bacon and top with 2 rashers of bacon in each tin. Place tins inside a large baking dish to catch spills, cook for 1½ hours. If mixture starts to brown cover with alfoil. Remove from oven and allow to stand for 10 minutes.  Loaves will keep in fridge for up to 3 days. 10-12

Chicken and bok choy in ginger broth.

Place chicken stock, garlic, ginger, oyster sauce, orange rind, cinnamon, anise and sesame oil in large pan, bring to boil, reduce heat and simmer for 2 minutes. Drop chicken breasts into broth and continue to simmer for 5 minutes, remove from heat and allow to sit in broth for 15 minutes. Remove chicken and set aside. Return broth to heat, add bok choy leaves, simmer for 2 minutes or until leaves have wilted. Slice chicken into 1cm thick slices, divide slices into serving bowls. Cover with broth, sprinkle grated ginger over. 4

Chicken and Broccoli with pasta

Steam broccoli until just tender, set aside. Cook spaghetti in salted water until tender, drain and set aside. Chop chicken fillets into small pieces. Place chicken and garlic in 1 tablespoon oil in a hot wok or pan and toss until chicken is cooked through. Add chicken stock, chopped parsley, spaghetti and broccoli, stir until all ingredients are hot. Add grated parmesan cheese to serve. 4

Chicken and corn stir fry

Remove skin and bones from chicken, chop meat into bite size pieces. Heat oil in wok or frying pan, add garlic and stir in for 1 minute, add chicken, celery, pepper, corn, peas and shallots, stir fry for about 5 minutes. Combine stock cube, water, cornflour and flavour sachets (from noodles) in small bowl, stir into chicken mixture until sauce boils and thickens.

 Add noodles to large saucepan of boiling water, boil uncovered for 2 minutes, drain, serve chicken over noodles. 4

Chicken and mango curry

Melt butter in large frying pan, add onion and cook over gentle heat for 5 minutes. Add garlic, ginger and curry paste and cook for 1 minute, stirring often. Add water and tomato puree, chicken, peas, potatoes and coconut cream, simmer gently for 10-15 minutes until chicken is cooked—turning fillets occasionally. Turn off heat, add mango, stir through, allow to stand for 3-4 minutes.

Serve over boiled rice sprinkled with chopped nuts, mint leaves and wedge of lemon or lime.

Chicken and mushroom pie

Filling                                                  Pastry

Crust:   Rub the butter into the flour and salt until it resembles breadcrumbs. Mix in the egg yolk, olive oil and butter. Bring together until it forms dough. Chill for at least one hour, but preferably overnight before using.

Filling:   Dice the chicken into 2.5cm pieces. Mix cornflour with ½ cup of cold water. Sautee the chicken in some oil, cook for about five minutes. Sautee the onions and mushrooms in a separate pan. Combine the chicken, mushrooms, onions, garlic and chicken stock. Cook for a further 10 minutes. Add the corn flour and cook for a further five minutes until it has thickened. Pour into a flat tray and let it cool in the fridge.

Roll pre-prepared pastry out (2-3mm thick). Line the pie tin pressing the pastry firm into the sides of the tin and spoon in the filling. Roll out some more pastry and place over the top. To seal the edges brush with egg yolk.   4

Chicken and potato bake

Drain mushrooms, discharge liquid. Lightly grease a 2½ litre casserole dish, and arrange half the potatoes in an even layer along the base. Layer the chicken, leeks, beans, mushrooms and carrots on top, season with the fresh sage or marjoram and salt and pepper. Add the wine and chicken soup, then another layer of potatoes. Butter top layer of potatoes and bake in a 180⁰C oven for 50 minutes.

 Remove from oven, cover top with a layer of cheese, return to oven and bake for further 10 minutes or until cheese has melted and turned a golden brown. 4

Chicken & Vegetable Bake

Heat oil in a pan, add curry powder and chicken and cook for 3 to 4 minutes, or until browned. Add broccoli, spring onions and mushrooms and cook for 2 to 3 minutes. Add soup and ¼ cup cream. Mix well and heat gently for a further 3 minutes. Transfer into a lightly greased ovenproof dish. Combine remaining cream, eggs and cheese. Mix well. Pour mixture over chicken. Bake in a moderate oven (180^oC) for 25-30 minutes, or until golden. 4

Chicken and Vegie pie

Preheat oven to 200⁰C. Melt the buter in a large saucepan, cook the leek, stirring until softened, add the flour, continue to stir until the mixture bubbles and thickens. Gradually stir in the milk and stock and continue stirring until the mixture boils and thickens. Add the chicken, parsley and vegetables and stir until heated through. Spoon the misture into a shallow oven proof dish, place 1 sheet of pastry over the misture, spray with cooking oil, then add another pastry sheet, spray, then add etc until all pastry is added. Bake uncovered in the oven for about 10-15 minutes or until browned. Serve with garden salad. 4

Chicken Biryiani

Blanch and skin the pistachios. Place chicken, stock, chili, ginger, cinnamon and salt in a large, heavy saucepan or flameproof casserole. Bring to a boil, cover, reduce heat, and simmer 30 minutes or until fairly tender. Remove chicken to a plate and set aside. Pour cooking liquid into a measuring cup and add water if necessary to make 2½ cups. Quarter onions, then separate into petal-like layers. Add olive oil to saucepan and heat. Add onion and fry until golden. Remove with a slotted spoon and set aside on a small plate. Add rice, cardamom pods and cloves to pan; stir-fry 2 minutes or until rice is browned slightly.

Return chicken to pan; add almonds, pistachios, mango, coriander, cumin and garlic. Sprinkle saffron into mixture and cook 2 minutes. Return stock and onions to pan, bring to a boil, reduce to a simmer, cover, and cook, undisturbed, 12 to 15 mins. Rice should be tender and the liquid completely absorbed. Sprinkle cilantro on top.      4

Chicken cacciatore

Fry the onions, garlic and mushrooms in a heavy pan until the onions are transparent. Add the chicken and toss until brown. Add the wine, stock cube, salt and pepper and tomato sauce and stir until the mixture boils, cover, simmer for 30-35 minutes, until chicken is tender. Serve over boiled rice. 4

Chicken casserole

Place 1 teaspoon black peppercorns, 1 teaspoon salt and 1 onion inside chicken cavity, place in  deep pan, cover with water and boil until meat starts to fall from bones. Remove, strain (keep liquid [broth]), and set aside. Cook bacon pieces in paper towel in microwave on high for 1 min. Add cornflour to small amount of broth and mix until smooth. Make up soups as per directions on pack, using half milk and half broth, combine soups, mix cornflour paste into 1 cup broth. Pull meat off chicken and chop into bite size pieces. Layer bottom of greased deep casserole dish with sliced potato, then add all ingredients in layers. Add soup mixture, broth, do not stir. Cover and heat in 180⁰C oven for 60 mins. 6

Chicken Curry

Combine onion, chicken, garlic, curry powder, ginger, raisins and ¾ chopped apple in crock pot. Combine chicken stock, flour and water in small bowl; stir until dissolved.  Add to crock pot, cover and cook on low 3½ to 4 hours or until onion is tender and chicken is no longer pink.  Combine sour cream and cornflour in large bowl, add to slow cooker and stir in sour cream mixture.  Cover, return to low heat for 10 mins then remove and let stand 5 to 10 minutes.  Boil rice, serve chicken curry over rice; garnish with remaining ¼ apple. 2

Chicken drumstick casserole

Boil rice in salted water until soft, rinse under hot water, drain. Add 3 tablespoon oil to heated pan, add rice and egg and mix through, stir fry until egg is completely taken up by rice. Add the shallots, mix through, then spoon mixture into casserole dish. Add addition 3 tablespoons oil to pan, stir fry drumsticks until golden brown all over, remove from pan, place on rice in casserole dish.

 Add onions and 2 tablespoon oil to pan, cook until onions are soft, add contents of tomato can, champignons and chicken stock, bring to the boil, simmer uncovered for 5-6 minutes. Blend cornflour and a little water to form smooth paste, add to mixture, stir until sauce boils and thickens. Pour over chicken, cover, and bake in 180⁰C oven for 45 minutes. 4

Chicken drumsticks with onion sauce

Heat oil and half the butter in pan, add drumsticks and brown, remove from pan. Add remaining butter and onion and cook until tender. Add contents of tomato can, mash tomatoes in pan, add soup mix, soy sauce, blended cornflour, water and heat, stirring continuously—do not boil. Place drum sticks in casserole dish, pour sauce over chicken, cover with alfoil and heat in 180⁰C oven for 45 minutes.  4

Chicken lasagne

Filling                                                 Topping

Filling:   Melt butter in medium saucepan, gently fry the onion for 5 minutes or until transparent. Add mushrooms, basil, oregano, salt and pepper. Fry on medium heat, stirring regularly until mushrooms brown. Mix in contents of tomato can, chopping up tomatoes, then stir in the chicken. Mix well, cover and simmer slowly for 30 minutes, stirring occasionally.

Cheese sauce:   Melt butter in medium saucepan and stir in flour. On medium heat, gradually stir in broth, then add salt, pepper, nutmeg and cheese. Stir constantly until sauce thickens and starts to bubble.

Assembly:   Preheat oven to 180⁰C. Pour ½ cup chicken sauce into a greased baking dish. Cover with lasagne sheet, then add ⅓ cup chicken sauce, ⅓ cup cheese sauce, and repeat until sauces are used up—with top layer being the cheese sauce.  Top with grated parmesan cheese, cover with alfoil, and bake for 30-35 minutes. Remove from oven, let stand 5 minutes before serving. 4-6

Chicken Laksa

Pour boiling water over noodles in large bowl, set aside. Add small amount of oil to hot wok, chop chicken to bite size pieces, toss in wok until cooked, set aside on paper towel. Add curry paste to wok, stir, add onion, cook until soft. Combine cornflour, coconut milk, stock, Carnation milk, fish sauce and 1 tablespoon sugar to wok, stir until boiling, simmer for 3 minutes, stirring constantly.  Divide noodles among 4 serving bowls, top with chicken, cucumber, bean sprouts and egg. Pour hot liquid over noodles, garnish with red onion rings. 4

Chicken, leek and mushroom pies

Pull chicken apart, chop meat into small pieces. Heat a small amount of oil in a saucepan, cook the leek, bacon and mushrooms, stirring until the leek softens. Stir in 1 large tablespoon flour and continue stirring until the mixture thickens and bubbles. Gradually add the stock, continue stirring until the mixture boils and thickens. Stir in the cream, mustard, chicken, 1 teaspoon salt and pepper to taste.

Divide mixture into 4 oven proof dishes (about 300-350 ml in size), divide the pasty into quarters, and cover each dish with a quarter, bake uncovered in a preheated 200⁰C oven for about 20 minutes, or until browned. 4

Chicken noodle loaf

Cook noodles as directed on packet, drain, combine with all other ingredients in bowl. Lightly grease a 14cm by 21cm loan pan, spoon all ingredients into pan, pack down, cover with alfoil and bake in 180⁰C oven for about  hours or until set.

Chicken stir fry (easy)

Melt stock cubes in water, set aside. Cook rice in salted water, drain, stir in shallots, set aside. Heat oil in wok, add chicken and stir until golden brown, remove chicken and set aside. Add more oil to wok, add vegetables and stir until soft (2-3 mins). Add chicken, cashews, oyster sauce and stock to the wok, stir until mixed well and all ingredients are hot, serve with rice. 4

Chicken teriyaki

Chicken                                                     Sauce

Combine all sauce ingredients, set aside.  Combine all vegetables and set aside. Cut chicken into bite size pieces, combine with ginger paste and shallots, stand covered in refrigerator for 1 hour. Stir fry chicken in 1 tablespoon of oil in hot wok for about 2 minutes or until it just loses its raw exterior colour, remove from wok and keep warm. Reduce heat to wok, add half the sauce, continue to stir until sauce simmers, add vegetables and stir fry for 2 minutes or until they are just tender.

Combine cornflour with water and stir until it forms a paste. Add remainder of sauce and cornflour paste, stir until mixture simmers and thickens. Add chicken and continue to stir until all ingredients are warm.  Transfer to serving platter, garnish with lemon slices, serve over boiled rice. 6

Chicken with mushrooms

Cut chicken into 1 cm strips, combine with oyster and soy sauce, blended cornflour, sugar and sesame oil, mix well, stand for 20 minutes. Cut onion into thin wedges, cut shallots into 2.5cm lengths. Heat 1 tablespoon oil in pan, add onion, heat until soft, add mushrooms and salt/pepper, heat for 1 minute. Remove from pan. Add 2 tablespoons oil, add chicken, cook over high heat until golden brown, stirring occasionally. Stir in all ingredients, simmer for further 2-3 minutes.   4

Chicken with sweet curried mayonnaise

Chicken                                                     Mayonnaise

Mayonnaise   Heat oil in pan add onion, cook until transparent, add curry powder, cook 2 minutes. Add tomato sauce, simmer uncovered until reduced by half. Add jam, stir until melted, cool, strain, then stir into mayonnaise. Allow to stand overnight.

Chicken   Choose oven proof dish large enough to hold chicken fillets in single layer. Melt butter and lemon juice in dish, add chicken fillet, cover all over with melted butter. Cover with greaseproof paper first then alfoil. Prick a few holes in alfoil. Bake in moderate oven for 15 minutes, or until chicken is tender. Remove and arrange on serving dish, cover with grease proof paper and allow to stand over night.

Pour mayonnaise over chicken at least 1 hour prior to serving. 6

Coc au Vin à là Karen

In a large thick based pot, melt 1 tablespoon butter with 3 tablespoons Teriyaki marinade then layer the chicken along the bottom and fry until cooked, turn and fry the other side. Do in batches until all chicken is cooked, adding more butter if required. De-rind the bacon, cut into small pieces, place in the pot and cook. Remove and set aside. Add more butter, cook the onions in the pot until lightly transparent, remove and set aside. Return the chicken to the pot, add the bacon, onion, garlic and thyme and season with pepper and salt. Pour in the wine (or cider), place a lid on the pot, bring to the boil, turn down the heat and simmer for 45 mins. Add all the mushrooms and stir them into the liquid and simmer for another 15 mins.

Remove all ingredients from the pot, place them on a warmed serving dish and keep warm. Discard the bay leaves and thyme. Bring the liquid back to the boil with the lid off, add 25gram butter and boil until it reduces by about one third. Mix 2 large tablespoons corn flour with a small amount of water, whisk into the sauce until it thickens. Pour the sauce over the chicken and serve with a sprinkle of chopped parsley as a garnish. 6-8   

Coconut chicken and broccoli

Cut broccoli into small flowerets, cook in boiling salted water for 1 minute, drain immediately, set aside. Cook macaroni in boiling salted water for 8 minutes or until tender, drain immediately. Put macaroni into large greased ovenproof dish.  Cut chicken into 2.5cm pieces. Melt ½ the butter in medium saucepan, add the chicken and cook until white, remove from pan, set aside. Add rest of butter, shallots and onions and cook until onions are transparent. Add curry powder and flour, mix until combined.

 Remove from heat, gradually add in water and coconut milk, stirring until mixture is smooth and free of lumps. Return to heat, stirring until mixture boils. Add chicken pieces, champignons, broccoli, salt and pepper, continue to simmer for 5 minutes. Spoon mixture over macaroni, sprinkle grated cheese evenly over top, sprinkle bacon over cheese, bake uncovered in 180⁰C oven for 25 minutes or until cheese has melted and gone a golden brown. 6

Combination Chop Suey

Steam or boil chicken until tender, cool, cut into small pieces. Heat oil in hot wok, add pork, cook until well browned, about 5 minutes. Add cabbage, beans, carrot, onions and celery, toss until all ingredients are well combined.  Cook further 3 minutes. Combine cornflour with small amount of water, mix to smooth paste, add to pan. Add water, stock cube and soy sauce, stir until mixture boils and thickens. Add chicken, prawns, and bamboo shoots, cook until prawns are cooked. 4-6

Crusty Chicken Casserole

Chicken                                                 Batter

Batter:  Sift flour into bowl, add diced capsicum, lightly beaten eggs, cheese and milk. Mix until just blended.

Chicken:    Remove chicken meat from bones, chop meat roughly. Place onion, shallots, celery and water into pan, bring to boil, simmer for 15 minutes—remove. Melt butter in pan, add bacon and mushrooms and cook for 3 minutes. Add the soup, sour  cream, chicken and vegetable mixtures and mix thoroughly over moderate heat for about 5 minutes, do not bring to boil. Place mixture into greased oven proof dish, spread batter over the top, bake uncovered in 180⁰C oven for 40 minutes. Remove, sprinkle cheese on top, return to oven for further 5 minutes.

Curried Chicken

Heat 2 tablespoons oil in hot wok or pan, add onion, stir fry until transparent. Add chicken, stir fry until browned. Add curry paste, stir fry 1 minute, add coconut milk, stir and simmer for 10 minutes or until chicken is cooked and sauce thickens. Stir in coriander. 4

Curried Chicken (2)

500 gram chicken thigh fillets

2 onions, finely chopped

1 green apple, chopped

400ml can whole tomatoes

3 tablespoons sultanas

2 tablespoons butter or margarine

3 tablespoons plain flour

teaspoon salt, pepper to taste

3-4 teaspoons curry powder

3 cups (750ml) beef stock

Juice half lemon

1 cup frozen peas

1 tablespoon brown sugar

steamed rice for serving

.

Cut chicken into small pieces, brown in large pan, set aside. Melt the butter or margarine in the pan, add the curry powder and stir in (this make a mild curry, add more if you wish it hotter). Add the onion, stir until it browns then add the apple and tomato. Mix the flour with a small amount of the stock until it forms a smooth paste, add to the onion/tomato mix, stir in the rest of the stock and bring to the boil and stir until the mixture thickens. Bring the chicken back to the pan, add the peas, sultanas, sugar, salt and pepper and lemon juice, stir, cover and let simmer for 20 mins. Serve with rice.   4

Drumsticks

Combine all dry ingredients in a shallow dish. Beat egg, coat chicken legs with egg, roll in dry ingredients, place in hot oil, cook for 5 minutes. Do not have oil too hot as chicken will brown before it cooks. Remove ingredients and drain on paper towel. 4

French Chicken Casserole

Brown the chicken drumsticks in a dash of oil in a lidded frying pan until well browned, set aside. Add the bacon, onion, celery and carrot to the pan and brown.. Add the soup and chicken stock, stir, add the browned chicken drumsticks, thyme and season with salt and pepper. Cover and simmer gently for 15 minutes.

Add cannelloni beans. Cover and simmer for a further 10 minutes, until chicken is tender. 6

Green curry chicken

Slice chicken into small pieces. Heat small amount of oil in wok, add paste and stir until hot, add chicken, sugar and fish sauce and stir fry until chicken is cooked. Add coconut milk and bring to the boil, lower heat, add peas or beans, simmer until peas/beans are cooked. Remove from heat, add chopped up basil leaves, serve over rice or noodles.   4

Honey glazed chicken

Cut chicken into large pieces, place in casserole dish. Combine honey and wine in pan, stir over heat until honey is liquid. Blend in all ingredients, and stir until sauce boils and thickens slightly. Pour over chicken, bake uncovered in 180⁰C oven for 30 minutes. 6

Italian one-pot chicken and vegies

Preheat oven to 240⁰C (220⁰C fan). Combine chicken, potato, onion, lemon, zucchini, capsicum, garlic and olive oil in a large baking dish. Bake for 30 mins, using a large spoon to turn at least twice. Add olives and tomatoes and bake for another 10 mins or until potatoes are cooked. Remove from oven, scatter mint leave and drizzle small amount of vinegar over. Serve hot from dish.     4

Lemon chicken

Chicken                                                 Sauce

Sauce:   Put rice flour and sugar into saucepan, gradually add water and lemon juice, stir until combined, continue stirring until sauce boils and thickens. Add stock cubes, ginger, soy sauce, salt and pepper, reduce heat and simmer for 3 minutes. Taste, if tart due to lemon juice, add more sugar.

 Chicken:   Heat oil in deep saucepan. Divide chicken pieces in 2, making 8 pieces. Put cornflour in bowl gradually add water and mix well. Add lightly beaten egg yolks, salt and pepper and mix well to make a batter. Dip chicken breasts into batter, drain, and place into hot oil a few at a time, fry until golden brown. Drain on paper towel.

Slice each piece of chicken into 3-4 smaller pieces, arrange on serving plate, spoon hot sauce over.  Serve with boiled rice. 4

Lemon and Ginger Chicken

Chicken

Sauce

Chicken:     Skin chicken breasts and cut into 5mm wide strips. Combine the 6 egg whites and 3 tablespoons of cornflour - add strips of chicken and mix well. Heat oil in wok or pan and fry chicken until golden brown. Drain on absorbent paper. Keep warm.

Sauce:     Peel 2.5cm piece of ginger and slice up thinly. Combine with lemon juice, water, crumbled stock cubes, grated ginger, honey and sugar in pan. Bring to boil. Combine cornflour with a little water and add to pan. Stir until sauce boils and thickens, reduce heat and simmer two minutes.

Add the chicken to the sauce and bring back to high heat for one minute. Serve on rice and add sliced spring onion.

Marinated chicken wings or drumsticks

Tuck wing tips under each chicken wing (or drumsticks), place in large dish. Combine remaining ingredients in pan, stir over low heat until honey is melted, pour over chicken, mix well. Cover and refrigerate overnight. Place chicken in 180⁰C oven for 30 minutes until golden brown and tender. 6

Potato’d chicken

Cut each chicken breast into 2 pieces. Boil or steam potato in salted water with mint leaves until soft, mash with 1 tablespoon butter, allow to cool. Cook chicken under hot grill for about 4 minutes each side, or until cooked through. Combine mustard, mayonnaise and chives, spread mixture over chicken pieces. Coat chicken with potato mix, pressing potato firmly onto chicken.

Melt 1 tablespoon of butter, brush melted butter onto potato. Return to grill and cook each side for a further 3 minutes or until potato is browned. Serve with boiled vegetables of choice.

Red Chicken Curry

Thickly slice the chicken. Heat a small amount of oil in a large pan and cook the chicken, in batches, until browned all over, remove and set aside. Add a little oil to the pan and cook the onion until it softens, add the paste and stir it in for 5 minutes, add the coconut milk, stock, pumpkin and return the chicken. Bring to the boil, reduce heat and simmer uncovered for about 10 minutes or until pumpkin is tender. Stirn in the silver beet, sugar, chilli, sauce and juice, continue to cook for further 2-3 minutes. Remove and place in serving bowl, top with basil and sprouts and serve with rice and lime wedges. 4

Satay chicken pie

1 sheet puff pastry, thawed slightly, cut into 4 squares

sesame seeds, to sprinkle

steamed baby bok choy, to serve

Preheat oven 220°C or 200°C fan-forced. Season the flour with salt and pepper. Toss chicken in flour to coat, shake off any excess. Heat oil in a large wok or frying pan over a high heat, cook chicken in batches until browned all over. Stir in onions, mushrooms, satay sauce, peanut butter, coconut milk and lime leaves, bring to boil. Simmer uncovered for 5 minutes or until thickened slightly. Stir in peas, kecap manis, juice and coriander. Remove from heat. Discard lime leaves.

Spoon mixture among four oven-proof dishes (1½ cup capacity). Lightly brush rim with egg and top each dish with a pastry square, push down gently. Brush tops with remaining egg and sprinkle with sesame seeds. Place dishes onto an oven tray and cook for 15-20 minutes or until pastry is puffed and golden. Serve with steamed baby bok choy. 4

Saucy chicken and bacon casserole

Cut chicken into large pieces, place in bowl and add oregano and flour, mix well. Heat 60 grams butter and oil in pan, add chicken mix, cook until light golden brown. Remove from pan and place in casserole dish. Melt rest of butter in pan, add garlic, bacon, leeks, shallots and mushrooms. Cook until mushrooms are soft. Add rest of ingredients except for cream and chives. Heat and mix well, then pour over chicken. Cook in 180⁰C oven  for 40 minutes.  While cooking, blend chives with cream. Remove chicken from oven, blend in cream mix—serve. 6

Soy and star anise braised chicken

Place soy sauce, rice wine, chicken stock, brown sugar, star anise, cinnamon stick and ginger in a large heavy-based deep pan. Stir over low heat until sugar dissolves. Slowly bring to the boil and boil uncovered for 5-6 minutes , reduce heat to a simmer. Wash chicken in cold water and pat dry. Add chicken, breast side down, to the soy mixture, cover and simmer for 30 minutes. Turn chicken, simmer covered for further 30 minutes. Remove from heat and allow to stand covered for 20 minutes, remove chicken from mixture, cover with alfoil to keep warm. Slowly bring soy mixture back to the boil, and slow boil uncovered until sauce reduces and thickens. Sieve sauce into heat proof jug.

Bring a wok to high heat, add sesame seeds, stir until lightly golden, remove from wok and place on paper towel. Add oil and broccoli and stir-fry 1 minute, add 1 tablespoon water, cover, and cook for 1 minute, remove cover, stir fry for further 1 minute until bright green. Add sesame seeds and 1-2 tablespoons soy sauce, toss well.

Cut chicken into serving size pieces, serve over rice with broccoli on the side, pour over sauce.

Spanish Style Chicken

Chop the chicken into pieces. Heat small amount of oil in a large saucepan and brown the chicken in batches. Set aside. Add small amount of oil to pan and fry the garlic and paprika for 1-2 minutes. Add tomatoes, stock, chopped oregano, olives and veg. Bring to the boil and then simmer for 3-4 minutes. Season to taste. Serve immediately over a bed of steamed rice. 4

Stir fry chicken

Combine cornflour with water until it becomes a paste, set aside. Cut chicken into bit size pieces, heat a lightly oiled wok or pan, cook chicken until golden brown, remove and set aside. Add little more oil, carrot, ginger and cracked pepper to wok, stir fry for 2 minutes. Add capsicum, snow peas and stir fry until vegetables are just tender, 2-3 minutes only.

Add sauces and sesame oil to wok, stir fry for 3 minutes, add chicken and cornflour, stir until all ingredients are heated through, serve over boiled rice. 4

Sweet & Sour Chicken

Mix the soy, vinegar, cornflour and sugar well, add chicken and marinate for about 1 hour in refrigerator. Drain chicken and set aside the marinade. Heat oil in a large pan and cook chicken, in small batches, over a high heat for 5 minutes, or until golden brown. Remove and set aside. Add the onion to the pan and cook for 2 minutes. Add capsicum and cook for a further 2 minutes. Stir in snow peas, 1/3 cup pineapple juice, pineapple pieces,  soup, set aside marinade and chicken. Mix well and bring to the boil. Reduce head and simmer uncovered for 10 minutes or until chicken is tender and sauce thickens.

Serve accompanied with steamed rice and garnish with chives. 4

Sweet Chilli Chicken

Place chicken in a large bowl, add the juice, ginger, lemon grass and half the coriander, mix well, cover with glad wrap and marinate in refrigerator overnight. Drain the chicken, keep the marinade, cook chicken in fryin gpany until browned on both sides and cooked through, remove from pan, allow to cool then cut into thin strips. Add the marinade and the stock to the pan and boil for about 5-8 mins uncovered or until mixture thickens slightly, remove and allow to cool.

Place the noodles in a sauce pan, cover with water, add a pinch of salt and bring to the boil, simmer until noodles are soft, then drain in a colander and rinse under hot water. Mix all ingredients in a large bowl, serve with lime wedges 4

Tandoori Chicken

Combine ground ginger, salt, cinnamon and tomato paste. Stir in the yoghurt and onion. Mix in chicken and continue to mix until all marinade is taken up by the chicken. Remove and place in large deep dish, and leave to marinade overnight in fridge. Line an ovenproof dish with alfoil, place chicken in dish, cover with alfoil and seal completely.  Bake in 180⁰C oven for 45-60 minutes until chicken is tender. Unfold the foil, sprinkle with paprika, place back in oven unsealed for further 5 minutes.

Tandoori chicken wraps

Add a small amount of oil to a heated pan, add the finely chopped chicken, paste, onion and half the yoghurt. Cook, stirring for about 5 minutes until thoroughly mixed and hot. Mix the rest of the yoghurt with the coriander, lime juice and sugar in a bowl. Layer the chicken mixture along one side of the bread, drizzle with the yoghurt mixture and a small amount of chutney over the top. Roll the bread to enclose the filling, heat in a sandwich press (or press and heat in a frypan) and serve.

Thai chicken & lychee salad

Chicken

Dressing

Combine dressing ingredients in screw-top jar; shake well.

(Sambal Oelek is made from chillies with other additives such as garlic or spices for a more simpler taste. Used to add heat to a dish without altering the other delicate flavours)

Halve and seed the lychees. Combine chicken, lychees, onions, sprouts, mint and coriander in large bowl. Drizzle dressing over salad; toss gently to combine.  4

 Thai chicken balls  (Party snacks)

Suggested Dipping sauces

Combine thoroughly the chicken mince, oyster sauce, garlic, flour, fish sauce, potato, margarine, coriander, baking soda and coconut milk in a large bowl. Place a rounded tablespoon of mixture into each ‘hole’ of a greased non-stick mini muffin pan. Bake in a preheated 200⁰C oven for about 15 mins, or until cooked through. Serve hot with your choice of dipping sauces.  Cooked balls can be frozen and micro-waved later.    Makes ~55

Thai chicken balls (2)

Preheat the oven to 200°C. Grease two 12-hole mini muffin pans.  Combine chicken mince, oyster sauce, garlic, flour, fish sauce, coriander and coconut milk in a large bowl. Place rounded tablespoons of mixture into prepared pans. Bake for about 15 minutes or until cooked through. Turn out and serve hot with combined soy sauce and chilli or sweet chilli sauce. 4

Vietnamese rice paper rolls

Rolls

Dipping sauce

Sauce:  Combine all ingredients in small saucepan, stir over medium heat until sugar dissolves. Refrigerate until cold.

Rolls:  Heat oil in a small frying pan, add whole chicken breasts and cook until cooked through and browned. Remove, stand for 10 mins, then slice thinly into at least 24 pieces. Place one sheet of rice paper in a medium bowl of warm water until just softened, carefully lift from water, place on board, pat dry with paper towel.

Position paper into diamond shape, place 1 chicken slice down the vertical centre of the paper, along with ¹/₂₄th  capsicum, sprouts, mint and coriander. Fold bottom corner over filling then bring one side over the filling and roll it to enclose. Repeat with remaining 23 papers.   Serve cold with dipping sauce. 8

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