Thursday, 25. March 2010

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Apricot Chicken


2 tablespoons oil  

8 chicken thigh fillets

1 leek (trimmed and sliced)  

1 teaspoon garlic (crushed)

½ cup chicken stock  

290ml apricot sauce

10 dried apricots  

2 tablespoons sour cream

parsley (chopped)  

½ teaspoon grated fresh ginger


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


2 tablespoons oil  

2 x 85g packets chicken 2 min noodles

4 chicken thigh fillets  

2 teaspoons minced garlic

2 teaspoons fresh chilli, minced  

1 tablespoon mild curry powder

½ cabbage, finely shredded  

500g pack of frozen stir fry mix veg

½ cup Asian sweet soy  

½ cup salted peanuts, chopped



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

1 kg tender loins

125 gram butter

250gram diced bacon

1 tablespoon chopped parsley

1 large onion, chopped finely

1 shallot, chopped finely

75 gram butter or margarine

salt and pepper to taste

150 gram asparagus spears, diced

1 egg

3 tablespoon milk

dry bread crumbs

Olive oil

flour, salt & pepper to taste


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


2 teaspoons cumin seeds  

1 tablespoon coriander seeds

½ teaspoon caraway seeds  

8-10 medium chicken thigh fillets

½ cup orange marmalade  

¼ cup concentrated pomegranate juice

1 cup chicken or vegetable stock  

1-2 teaspoons salt

2 onions, sliced thinly  

2 cloves garlic, sliced thinly

2 long red chillies, sliced thinly  

2 cups long-grain rice

green beans or green salad, to serve


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


1kg chicken thighs  

2 tablespoons oil

1 onion, finely sliced  

1 teaspoon crushed garlic

small can tomatoes  

2 tablespoons white wine (optional)

1 teaspoon sugar  

1 bay leaf

salt and pepper to taste


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


1 kg chicken thigh fillets  

1 bottle soy, honey and garlic marinade

1 cup rice, boiled


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


4 bacon rashers, chopped  

1 onion, finely chopped

2-3 stalks celery, sliced  

4 cups cooked pasta (penne)

420g can cream of chicken soup  

½ cup milk

½ cup cream  

100 gram sundried tomatoes, chopped

¼ cup freshly grated parmesan cheese.


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


1½ tablespoons virgin olive oil  

1 onion, finely chopped

1 teaspoon crushed garlic  

440 gram chopped tomatoes

2 teaspoons chopped basil  

¼ cup red wine

250 grams roasted red capsicum  

1 cup finely chopped parsley

1 teaspoon dried basil  

1 kg minced chicken

1½ cups soft breadcrunbs  

1 tablsepoon capers

dash Tabasco sauce  

2 teaspoons salt

3 eggs, lightly beaten  

16 rashers bacon

6 hard-boiled eggs  

black pepper to taste


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.


1 litre chicken stock  

3 chicken breast fillets

1 teaspoon finely chopped ginger  

1 tablespoon oyster sauce

strip orange rind  

1 teaspoon cinnamon

1 star anise  

1 teaspoons crushed garlic

1 teaspoon sesame oil  

2 bunches bok choy, chopped


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


1 double chicken breast fillet  

large broccoli, cut into florets

1 teaspoon crushed garlic  

¼ cup chicken stock

¼ cup fresh parsley  

250 gram spaghetti

parmesan cheese oil


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


1 medium barbecued chicken  

1 teaspoon crushed garlic

1 stick celery, sliced  

1 red capsicum, sliced into thin strips

450 can baby corn, drained  

½ cup peas

2 green shallots, sliced  

1 chicken stock cube, crumbled

½ cup water  

2 teaspoons cornflour

vegetable oil  

2 x 85gram pks 2 minute chicken noodles


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


30 gram butter

1 onion, finely chopped

2 teaspoon crushed garlic

1 tablespoon Sharwoods curry paste

1 cup water

400 gram tomato puree

6 single chicken breasts fillets

350ml coconut cream

400 gram can mangos, drained

2 tablespoon macadamia nuts, chopped

1 teaspoon grated fresh ginger

mint leaves

lemon or lime wedges

1 cup peas

boiled rice

3 small potatoes, cut into small pieces


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

500g chicken thigh fillets  

500g plain flour

2 brown onions diced  

150g butter

100gms button mushrooms diced  

60g olive oil

½ litre chicken stock  

1 egg yolk

2 tablespoons corn flour  

15g salt

Salt and pepper to taste  

½ cup water


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


8 chicken thigh fillets, cut into ¼’s  

2 potatoes, thinly sliced

2 leeks, trimmed and sliced  

2 carrots, thinly sliced

salt and pepper  

1-2 tablespoons chopped fresh sage

¼ cup white wine  

440 ml can cream of chicken soup

½ cup frozen beans  

220ml can mushroom pieces & stems

grated cheese  


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


1 tablespoon oil  

 1 teaspoon curry powder

6 chicken thigh fillets, chopped  

 250g broccoli, cut into florets

3 chopped spring onions  

 150 gram  sliced mushrooms

420g can chicken noodle soup  

 ½ cup light cream

2 eggs, lightly beaten  

 3/4 cup low fat grated tasty cheese


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 (180oC) for 25-30 minutes, or until golden. 4



Chicken and Vegie pie


60gr butter  

 1 leek, sliced thinly

½ cup plain flour  

 ¾ cup milk

1 cup chicken stock  

 4 cups shredded cooked chicken

1 cup frozen peas  

 1 cup corn cobs

½ cup smally diced red capsicum  

 ¼ cup coarlsey chopped flat leaf parsley

4 sheets filo pastry  

 cooking oil spray


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


5 fresh chicken breasts, quartered

2½ cups chicken stock

1 green chili, seeded and chopped

3 inches fresh ginger, peeled and sliced

2 cinnamon sticks, crushed

½ teaspoon sea-salt flakes

2 onions

6 tablespoons olive oil

1¼ cups basmati rice

20 green cardamom pods

6 whole cloves

¼ cup blanched almonds

1 teaspoon coriander seeds, crushed

¼ cup shelled pistachios,

½ cup raisins or sultanas

1 teaspoon cumin seeds, crushed

4 garlic cloves, chopped

1 teaspoon saffron powder

fresh cilantro leaves, chopped


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


6 chicken thigh fillets, cut into ½’s  

 1 onion, sliced

1 teaspoon crushed garlic  

 200g button mushrooms

½ cup white wine (or water)  

 440 ml can tomato soup

½ cup chopped parsley  

 cooking oil

salt and pepper to taste  

 1 chicken stock cube, crumbled

boiled rice to serve


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


1 raw chicken  

 3 potatoes, 1 sliced, 2 roughly chopped

2 onions, peeled, 1 chopped into ¼’s  

 2 x 30gm cream of mushroom soup powder

1 cup frozen peas  

 2 x 30gm cream of chicken soup powder

½ cup bacon pieces  

 6 button mushrooms, sliced

3 tablespoon corn flour 1  

 carrot, peeled and thinly sliced

1 zucchini, sliced 400gram  

 440gram can corn kernels, drained

salt and pepper to taste


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


1 small onion sliced

2 chicken breast halves, cut into small pieces

1 clove garlic, minced

2 teaspoons curry powder

¼ teaspoon ginger

3 tablespoons raisins

1 coarsely chopped apple,

2 teaspoons chicken stock powder

1½ teaspoons plain flour

1/3 cup  water

¼ cup sour cream

1 teaspoon cornflour

½ cup uncooked white rice


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


1 kg chicken drumsticks  

 vegetable oil

1 egg, lightly beaten  

 3 shallots, chopped

2 onions, chopped  

 400 gram can tomatoes

½ cup chicken stock  

 2 teaspoons corn flour

salt and pepper to taste  

 220 gram can champignons, drained

1½ cups rice


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


1 kg drumsticks  

 2 tablespoons oil

60 gram butter  

 1 onion

400 gram can tomatoes  

 40 gram French onion soup mix

1 tablespoon soy sauce  

 1 cup water

3 teaspoons cornflour


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

2 tablespoons butter or margarine  

 1 packet (250gram) lasagne sheets

1 onion, chopped

2 cups cooked diced chicken  

 Cheese sauce

150 gram mushrooms, sliced  

 3 tablespoons butter or margarine

½ teaspoon basil  

 3 tablespoons plain flour

½ teaspoon oregano  

 375 ml chicken broth

440 gram can tomatoes  

 salt and pepper to taste

salt and pepper to taste  

 pinch nutmeg

125 gram grated mozzarella cheese


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


500 gram chicken breast fillet  

 350 gram cooking noodles

375 can Carnation milk  

 2 chicken stock cubes in 2 cups hot water

300ml fish sauce  

 250 ml coconut milk

2 eggs, hard boiled, sliced  

 1 onion, wedged, separated



100 gram bean sprouts  

 1 Lebanese cucumber, cut in fine strips

red onion, sliced


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


1 bar-b-q chicken  

 vegetable oil

1 medium leek, sliced thinly  

 3 rindless bacon rashers, sliced thinly

300 gram small mushrooms, halved  

 plain flour

1½ cups chicken stock  

 1 cup cream

1 tablespoon mustard (of choice)  

 1 sheet ready rolled puff pastry

Salt and cracked pepper


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


4 eggs lightly beaten  

 3 x 85 gram packets plain 2 minute noodles

¼ cup chopped fresh parsley  

 1 tablespoon tomato paste

½ cup frozen peas  

 440 g can condensed corn and chicken soup.


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)


2 cups Jasmine rice  

 2 green shallots, chopped

vegetable oil  

 500gram chicken breast, sliced

¼ cup hot water  

 4 cups mixed vegetables, chopped

2 chicken stock cubes  

 2 tablespoons oyster sauce

½ cup roasted cashews, chopped


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

2 full breast chicken fillets  

 2 tablespoons teriyaki sauce

2 shallots, finely diced  

 1 cup fresh orange juice

1 small zucchini, thinly sliced  

 1 tablespoon apple juice concentrate

1 teaspoon cornflour  

 1 cup chicken stock (see juice section)

2 tablespoons water

teaspoons ginger paste

1 red capsicum, cut into thin strips

100 gram baby corn, halved lengthwise

200 gram snow pees, topped and tailed

boiled rice to serve.


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


4 chicken breast fillets  

 2 teaspoons oyster sauce

2 teaspoons soy sauce  

 2 teaspoons cornflour

½ teaspoon sugar  

 ½ teaspoon  sesame oil

3 shallots  

 3 tablespoons oil

1 onion  

 125 gram small mushrooms

Salt and pepper to taste


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

10 chicken breast fillets  

 1 tablespoon oil

125 gram butter melted  

 2 teaspoons curry powder

1 tablespoon lemon juice  

 2 tablespoons tomato sauce


2 tablespoons apricot jam


340 grams mayonnaise


1 onion, sliced


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


4 half chicken breasts, cut into ¼'s  

 6 drumsticks

butter (or margarine)  

 Teriyaki marinade

225g bacon  

 15-20 small button mushrooms

2 teaspoons crushed garlic  

 2 sprigs fresh thyme

2 bay leaves  

 700ml red wine (or alc apple cider)

250gr dark gill mushrooms  

 corn flour

2 onions, cut into rings  

 salt and ground black pepper to taste


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


500 gram broccoli  

 2 large chicken breast fillets,

500 gram small macaroni  

 60 gram butter or margarine

2 shallots, finely chopped  

 2 onions, chopped, separated

2 tablespoon curry powder  

 2 tablespoon plain flour

2 cups water  

 400ml can coconut milk

250 gram cheddar cheese,  

 grated salt and pepper to taste

2 tablespoons diced bacon  

 400 gram champignons, bits and stems


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


2 chicken breast fillets  

 ½ Chinese cabbage, shredded

125 gram beans, sliced  

 3 sticks celery, sliced

2 onions, chop into small wedges  

 1 large carrot, cut into cubes

250 gram green prawns, peeled  

 2 tablespoons oil

250 gram minced pork  

 1 cup water

2 teaspoons cornflour  

 1 chicken stock cube, crumbled

1 tablespoon soy sauce  

 240 gram bamboo shoots, well drained


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

1 bar-b-q chicken  

 1 cup self raising flour

1 onion, sliced  

 ½  red capsicum, diced

2 shallots, chopped  

 ½  green capsicum, diced

1 stick celery, chopped  

 2 eggs

¼ cup water  

 1 cup grated cheese

30 gram butter  

 ½ cup milk

½ cup diced bacon

10 small mushrooms, sliced

440 gram cream of chicken soup

300 gram sour cream

¼ cup grated cheese


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


1 onion, wedged, pulled apart  

 6 chicken thigh fillets, cut into strips

½ cup curry paste (see sauces)  

 ½ cup coconut milk


 2 tablespoons chopped fresh coriander


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





8 large drumsticks  

 1 egg

½ cup flour  

 2 teaspoons curry powder

¼  teaspoon cinnamon  

 1 teaspoon dry mustard

1 teaspoon paprika  

 oil for deep frying

salt and pepper to taste


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


8 chicken drumsticks  

 150 gram diced bacon

1 onion, roughly chopped  

 3 stalks celery, sliced

1 carrot, peeled and sliced  

 420g can tomato soup

1 cup chicken stock  

 1 tablespoon chopped fresh thyme

400g can cannelloni beans, well-rinsed and drained


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


500gram chicken breast fillets  

 2 cups coconut milk

2 tablespoons green curry paste  

 1 cup peas or cut green beans (optional)

3 tablespoons fish sauce  

 2 teaspoons sugar

Vegetable oil  

 ¼ cup fresh basil leaves


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


1 uncooked chicken  

 ½ cup honey

½ cup dry white wine (opt)  

 2 tablespoons chopped chives

1 tablespoon soy sauce  

 1 teaspoon lemon juice

1 clove garlic, crushed  

 1 teaspoon grated green ginger

1 teaspoon cornflour


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

750 gram thigh fillets, halved 700 gram desiree potatoes, wedged
1 red onion, wedged 1 lemon, wedged
2 zucchinis thickly sliced 1 large red capsicum, seeded, cut into strips
3 teaspoons crushed garlic 2 tablespoons EV olive oil
¼ cup black olives, pitted 150gr cherry tomatoes
White balsamic vinegar 1 tablespoon baby mint leaves

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

4 whole chicken breast fillets  

 3 tablespoons rice flour

½ cup cornflour  

 ¼ cup sugar

oil for deep frying  

 2 cups water

4 egg yolks  

 ¾ cup lemon juice

6 shallots  

 2 chicken stock cubes, crumbled

salt and pepper to taste  

 2 teaspoons soy sauce

boiled rice to serve  

 1 teaspoon green ginger


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



4 chicken breasts  

6 egg whites

3 tablespoons of cornflour  

 Oil for deep frying.



1/2 Cup of lemon juice   

2 cups water

4 chicken stock cubes   

2 teaspoons of grated fresh green ginger

2.5 cm piece of green ginger   

2 tablespoons of cornflour

2 tablespoons of honey   

4 tablespoons of sugar

spring onion


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


2 kg chicken wings or d/sticks  

 1/3 cup honey

1/3 cup dry sherry (opt)  

 ¼ cup sweet soy sauce

1 teaspoon sesame oil  

 2 tablespoons oil

1 teaspoon grated ginger  

 1 clove garlic crushed

1 teaspoon 5 spice powder  

 6 shallots, chopped

salt and pepper  

 1 tablespoon sugar


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


1 large potato,  

 chopped butter or margarine

2 full chicken breast fillets  

 1 tablespoon  mustard paste (of choice)

1 tablespoon mayonnaise  

 1 tablespoon chopped fresh chives

2-3 mint leaves


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


800gr chicken thigh fillets  

 1 brown onion, chopped coarsely

½ cup Thai red curry paste  

 400ml coconut milk

1 cup chicken stock  

 600gr butternut pumpkin chopped coarsely

3 leaves silver beet, chopped  

 1 tablespoon grated palm sugar

1 fresh long red chilli, sliced  

 2 tablespoons fish sauce

1 tablespoon lime juice  

 ½ cup fresh Thai basil leaves

1 cup bean sprouts  

 limes for serving

steamed jasmine rice to serve


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


2 tablespoon plain flour

salt and pepper, to taste

800g chicken thigh fillets, diced

2 tablespoons peanut oil

6 green onions, thinly sliced

150g mushrooms, thinly sliced

1/3 cup sweet soy sauce

¼ cup crunchy peanut butter

270ml coconut milk

½ cup frozen peas

1 tablespoon kecap manis

juice of 1 lime

¼ cup chopped coriander

1 egg, lightly beaten


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


6 chicken fillets  

 2 teaspoons oregano

¾ cup flour  

 120 gram butter

2 tablespoons oil  

 1 clove garlic, crushed

1 cup bacon  pieces  

 4 leeks, sliced

6 shallots, chopped  

 250 gram small mushrooms, sliced

440 gram can tomatoes  

 440 gram can cream of chicken soup

½ cup dry white wine (opt)  

 3 tablespoons brandy

1 teaspoon chilli sauce  

 1 teaspoon Worcestershire sauce

1 teaspoon soy sauce  

 ½ cup cream

¼ cup chopped chives


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


1¼ cups soy sauce  

 1¼ cups rice wine

2 cups chicken stock  

 1¼ cups dark brown sugar

6 star anise  

 1 cinnamon stick

piece of ginger size  

 16 uncooked chicken

2 tablespoons sesame seeds  

 1 tablespoon peanut oil

2 bunches Chinese broccoli  

 1 cup rice. (boiled)


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


E.V. olive oil  

 400 g chicken breast fillets,

2 teaspoon crushed garlic  

 1 tablespoon sweet paprika

425g can diced tomatoes  

 1 chicken stock

500g packet frozen Spanish mix veg  

 salt and black pepper, to taste

2 tablespoons green olives  

 small handful of fresh oregano

steamed rice for serving


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


200 gram snow peas  

 2 full chicken breast or 6 thigh fillets

cooking oil  

 2 teaspoons ground ginger

½ red capsicum, cut into thin strips  

 ½ green capsicum, cut into thin strips

1 tablespoon soy sauce  

 3 tablespoons oyster sauce

cracked pepper to taste  

 1 teaspoon sesame oil

1 teaspoon corn flour  

 3 tablespoons water

1 large carrot, cut into thin strips  

 boiled rice to serve



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


1 tablespoon soy sauce  

 1 tablespoon white wine vinegar

2 teaspoon cornflour  

 2 teaspoon sugar

1 tablespoon oil  

 500g chicken breast fillets, thinly sliced

1 onion, sliced  

 1 red capsicum, sliced

150g snow peas, trimmed  

 440g can pineapple pieces in natural juice

420g can chicken vegetable soup  

 salt and pepper to taste


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


4 single chicken breast fillets  

 ½ cup sweet chilli sauce

1/3 cup lime juice  

 1 tablespoon fresh grated ginger

cooking oil spray  

 1 tablespoon fresh grated lemon grass

1 cup chicken stock  

 250gram thin rice stick noodles

1 cup bean sprouts  

 2 small cucumbers, seeded, thinly sliced

3 spring onions, sliced  

 ½ cup chopped fresh coriander

lime wedges to serve


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


1 onion, finely chopped  

 1 teaspoon  ground ginger

1 teaspoon salt  

 1 teaspoon cinnamon

1 tablespoon tomato paste  

 200 gram yoghurt

1½ kg chicken drum sticks


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


4 cups chopped cooked chicken  

 ¼ cup tandoori paste

1 red onion sliced  

 1 cup plain yoghurt

juice of 1 lime (or lemon)  

 2 tablespoons chopped fresh coriander

1 teaspoon sugar  

 lavash bread

fruit chutney


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



3 cups shredded cooked chicken  

 565g can lychees in syrup, drained,

1 small red onions, sliced thinly  

 8 green onions, sliced thinly

2 cups (160g) bean sprouts  

 ½ cup firmly packed mint leaves

½ cup firmly packed fresh coriander leaves



1 teaspoon finely grated lime rind  

 1 teaspoon sambal oelek*

¼ cup (60ml) lime juice  

 1 teaspoon sesame oil

1 tablespoon brown sugar  

 2 teaspoons fish sauce


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)


1 kg chicken mince  

 ½ cup oyster sauce

2 teaspoons crushed garlic  

 2 tablespoons self raising flour

2 tablespoon fish sauce  

 1 cup chopped fresh coriander leaves

400ml can coconut milk  

 1 cup warm mashed potato

2 tablespoons margarine  

 teaspoon baking soda


Suggested Dipping sauces

sweet soy sauce  

 sweet chilli sauce

barbeque sauce  

 teriyaki marinade


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)


500g chicken mince  

 ¼ cup (60ml) oyster sauce

2 cloves garlic, crushed  

 1 tablespoon self-raising flour

1 tablespoon fish sauce  

 ½ cup finely chopped coriander leaves

2/3 cup (160ml) coconut milk

soy sauce and sliced chillies or sweet chilli sauce, for serving


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



2 chicken breast fillets  

 1 table spoon peanut oil

24 x 17cm square rice paper sheets  

 1 small red capsicum, sliced thinly

1¼ cups bean sprouts  

 1 cup firmly packed mint leaves

1 cup firmly packed coriander leaves


Dipping sauce

1 clove garlic, crushed  

 2 tablespoons fish sauce

¼ cup lime juice  

 ¼ cup oyster sauce

¼ cup finely grated palm sugar  

 2 red Thai chillies, seeded, chopped


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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