Assamese Cuisine Chicken With Sesame Seeds Recipes

CHICKEN WITH SESAME SEEDS

Steps:

• Cut the chicken breasts into strips around 7.5cm/3 inch long and mix with all the marinade ingredients in a small bowl, refrigerate for about 20 minutes
• Heat a wok or frying pan over a high heat and then add the 1/2 cup peanut oil, when it is very hot, remove the wok from the heat and immediately add the chicken pieces, stirring vigorously to prevent them sticking.
• After about 2 minutes, when the chicken pieces turn white, quickly drain them in a stainless-steel colander set in a bowl. Discard the oil.
• Wipe the wok clean, heat it until it is very hot, then add the tablespoon of oil. Immediately add the sesame seeds and stir-fry for 30 seconds or until they are slightly brown
• Add all the sauce ingredients and bring to the boil.
• Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds.

ASSAMESE CUISINE: CHICKEN WITH SESAME SEEDS

Steps:

• Wash the chicken.
• Heat a deep bottomed vessel and put the oil.
• saute the onions and chillies till they turn golden brown.
• Add the chickens.
• Add salt and turmeric according to taste.
• Saute and cover with the lid.
• Keep the heat minimum.
• After 5 minutes, add the cumin powder and ginger garlic paste.
• Mix well and cover with the lid again.
• Cook for 15 minutes or till the chicken is almost done on low heat.
• Stir occasionally.
• Meanwhile, make paste of the soaked sesame seeds.
• As the chicken is almost done, add the sesame paste and mix well.
• Add One glass of water and bring it to boil.
• Cover with the lid.
• Cook till the water dries up.
• Adjust the salt and voila! Your exotic chicken dish is ready.

BAKED CHICKEN WITH TOASTED SESAME SEEDS

Steps:

• Preheat the oven to 350 F. In a shallow dish combine the sesame seeds, flour, salt and cayenne to taste. Dredge the chicken in the mixture, gently patting the coating onto it. In a large skillet, heat the butter and oil over moderate heat until hot. Add the chicken and cook it for 4 minutes on each side, or until golden brown. Transfer chicken to a platter. Add the flour to the skillet and cook it for 2 minutes. Add the chicken stock and cream and bring the mixture to a boil, stirring. Simmer the mixture until lightly thickened and season with the mustard and salt and pepper to taste. Arrange the chicken in a buttered baking dish, spoon the sauce over it and sprinkle with the bread crumbs. Bake, covered, with foil, for 30 minutes. Uncover and bake for 10 to 15 minutes more.

EASY SESAME CHICKEN STIR-FRY

Steps:

• Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
• Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
• Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
• Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

CHINESE RESTAURANT-STYLE SESAME CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.
• In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
• Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.
• Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.
• Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.

SESAME-COATED SAUTéED CHICKEN BREASTS

Steps:

• Place each chicken breast half between slices of wax paper or plastic wrap. Pound lightly with a mallet. Sprinkle with salt and pepper.
• Dredge the pieces on all sides in the sesame seeds.
• Heat three tablespoons of the butter in a large, heavy skillet and add the breasts in one layer. This may have to be done in two steps, or you may use two skillets. If two skillets are used, double the basic amount of butter. Cook about five minutes on one side. Turn and cook on the second side about five minutes. Then transfer them to a heated serving dish.
• Heat the four remaining tablespoons of butter in a skillet and add the lemon juice. Swirl the butter around until it is hazelnut brown. Pour this sauce over the chicken breasts and serve hot.