Asian Aromatic Chicken Recipes

25 BEST ASIAN CHICKEN FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian chicken recipe in 30 minutes or less!

ASIAN AROMATIC CHICKEN

Steps:

• Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
• Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
• Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.
• Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.

BAKED ASIAN-STYLE HONEY CHICKEN

Steps:

• To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

AROMATIC CHICKEN

Steps:

• Remove the skin from the chicken if using thighs or leg which tastes better for this preparation. Trim the fat. Wash and drain.
• Heat a pan and add crushed cloves, cardamom and cinnamon and dry roast for a minute on medium heat. Add coarsely crushed corriander seeds and chillie and a pinch of turmeric powder stir well and roast for a minute. (if using powdered version make sure it doesnt burn) Add a tsp of fennel powder and roast for another minute.
• Add pepper powder and the drained chicken pieces and stir well so that it gets coated with the spices. Stir for 5 minutes and then close and cook till meat is well done on medium heat.
• Open pan and cook on low fire in the fat that is now found in the pan until the moisture evapourates stirring the pieces often.
• Serve hot with plain rice.

AROMATIC CHICKEN WITH SULTANAS

Steps:

• Heat oven to 180 degrees C, gas mark 4.
• Heat oil in a large oven proof casserole with lid. Add chicken and cook 7-10 minutes until golden. Remove from pan. Fry onion, bay leaves and spices in remaining oil 5 minutes.
• Remove from heat and return chicken to pan.
• In medium bowl, mix yogurt, coriander, curry psate and sultanas together.
• Pour over chicken and stir through.
• Cover with lid and cook in oven 30 minutes or until meat falls easily from bone.

FILIPINO ADOBO AROMATIC CHICKEN

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken in bacon drippings in batches. Transfer chicken to a 4- or 5-qt. slow cooker., Add onion to the same pan; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Finely grate enough zest from limes to measure 2 teaspoons. Cut limes crosswise in half; squeeze juice from limes. , Add the lime juice and zest, sherry, soy sauce, molasses, ginger, bay leaves, pepper and chili sauce to pan; cook and stir to loosen browned bits. Pour over chicken. Cook, covered, on high until a thermometer reads 170°, 3-4 hours. , Remove chicken; shred meat with 2 forks, keep warm. If desired, slightly thicken juices by cooking in a saucepan over medium-high heat about 20 minutes. Remove bay leaves. Stir in bacon. Pour over chicken; sprinkle with cilantro and sesame seeds. Serve with rice and, if desired, lime wedges.