INDIAN-STYLE CHILE CHICKEN
I recently competed in a Chinese cooking competition that was broadcast internationally live from Times Square in New York City. The sheer ethnic display of this event, the flaming woks, and the gaze of the huge crowd not only inspired me, but drove me to delve further into this compelling cuisine. I and a host of other ''celebrity'' chefs were challenged to make a traditional version of a Chinese staple, Kung Pao Chicken, within a very short time frame-a pressure cooker indeed! As much as I enjoyed the process and ultimately the dish, I craved the addition of a couple of Indian spices. Indo-Chinese is enjoyed by many Indians, and I hope you enjoy one of my favorites in this genre.
Provided by Maneet Chauhan
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the chicken, combine the chicken, red chili powder, white pepper, soy sauce, vinegar, ketchup, garlic-ginger paste and salt in a bowl and mix well. Let stand 10 to 15 minutes. Add the cornstarch and egg and mix well. Heat oil in a large skillet or deep-fryer to 325 to 350 degrees F. Fry the chicken until golden brown.
- For the vegetables and sauce, heat the oil in a skillet or wok over medium-high heat. Add the red onions, green onions, ginger, garlic, chiles and bell pepper. Saute for a few seconds. Add the broth and bring to a boil. Add the sugar, red chili powder, salt, white pepper, soy sauce and ketchup and mix well. Add the fried chicken. Cook, stirring, until chicken is coated with the sauce.
- Combine the cornstarch with 1/2 cup water and mix well. Add to the sauce, stirring constantly to prevent lumps. Cook for 2 to 3 minutes. Serve hot, garnished with green onion tops.
CHA CHA CHICKEN
I don't know where I got this recipe from, but recipes are only guidelines for me, so I am not sure if this is the real recipe or my variation of the original. I didn't even know what to call it! I love this dish, and so does my entire family. I serve with Spanish rice or ranch beans and a salad.
Provided by Keykeelee
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange chicken in the bottom of a 2-quart casserole dish. Squeeze lime juice over the chicken and season with salt and pepper.
- Mix salsa and garlic together in a bowl. Spoon 1/4 cup of the salsa mixture over each chicken breast; top with more lime juice.
- Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 136.9 calories, Carbohydrate 5.3 g, Cholesterol 58.5 mg, Fat 2.4 g, Fiber 1.1 g, Protein 23.2 g, SaturatedFat 0.7 g, Sodium 475.6 mg, Sugar 2.2 g
CHAHAN - JAPANESE FRIED RICE
My friend's mom owns a yakiniku resteraunt but she also cooks various other foods. This is her chahan recipe. She really uses chashaorou (chaashuu) but I don't know the word in English, but she said Bacon is okay too. If you like green peas, you can add 2 tbsps. (I don't like green peas, that's why I didn't add them into the ingredients list). Use how ever much olive oil, salt, and pepper you think you need.
Provided by Goldie174
Categories White Rice
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Chop the onions into small cube pieces. Dice the chashaorou/bacon and carrots
- Fry the harder stuff first (onions, carrots, etc.)
- Heat the frying pan, pour in the olive oil.
- Then put the raw egg into the pan with the olive oil.
- Before the egg becomes cooked, put in the warm rice, have the stovetop at medium heat.
- Mix and cook/fry the rice and egg together (in a wok is best).
- Add the long green onion, chashaorou/bacon, carrots and if you would like to - green peas as well.
- Add 1 tbsp soy sauce and mix it up.
- Add 1 tbsp of sake and salt and pepper to taste.
- Mix it up a little more and it's ready to eat!
Nutrition Facts : Calories 896.1, Fat 12.7, SaturatedFat 4, Cholesterol 119.3, Sodium 734.1, Carbohydrate 167.5, Fiber 6.6, Sugar 1.6, Protein 20.5
JAPANESE-STYLE FRIED RICE (CHAHAN)
There is no better use for leftover rice than chahan. A brief trip in a pan resurrects the grains and a few pantry ingredients-little more than eggs, oil, and salt-transform tired rice into a super-satisfying meal. To give the humble dish a little flair, I whip up a saucy broth filled with vegetables and shrimp and pour it on at the last minute. Of course, you can add any ingredients you like-peas or asparagus, kimchi or Japanese pickles, pork, or even, as I do at Morimoto Napa, duck confit.
Provided by Masaharu Morimoto
Categories HarperCollins Rice Shrimp Dinner Mushroom Egg Quick & Easy
Yield Serves 4
Number Of Ingredients 17
Steps:
- Bring a small pot of water to a boil. Add the carrot and cook 2 minutes. Add the shrimp and cook until they're just cooked through, 1 to 2 minutes more. Drain and then return them to the pot. Add the corn, edamame, shiitakes, chicken stock, soy sauce, sake, sugar, and 1/2 teaspoon of salt. Set the pot over medium-high heat and bring to a boil. In a small container, stir together the cornstarch and 3 tablespoons of water until smooth. Gradually add the cornstarch mixture to the pot, stirring constantly. Let the stock mixture come to a boil again and cook just until slightly thickened, about 3 minutes. Take the pot off the heat and stir in the sesame oil and pepper to taste; keep warm, covered.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the eggs and cook, stirring constantly, until they're barely cooked, about 30 seconds. Add the rice and cook, stirring often and breaking up the clumps but making sure not to smash the grains, until the rice is heated through and the egg has browned slightly, about 4 minutes. Season with about 1 teaspoon of the salt and pepper to taste.
- Divide the fried rice among 4 small bowls and firmly press down on the rice to pack it into the bowls. Overturn the bowls onto 4 large shallow bowls. Remove the bowls to reveal the mounds of rice and pour the sauce over each one. Top with the scallions and serve.
CHICKEN CHAAT
Steps:
- Heat the oil in a frying pan over high heat. When it begins to bubble, add the chopped onions.
- Stir the onion around in the oil for a couple of minutes until soft and translucent.
- Add the garlic and ginger paste and give it all another good stir.
- Spoon in the curry powder, chilli powder and chaat masala followed by the tomato puree.
- This should sizzle when it hits the pan. When it does, add half of the base curry sauce.
- Allow this to bubble for a minute or so, only stirring if the sauce begins to stick to the pan.
- Add the chicken pieces and the rest of the base sauce.
- To finish, stir in the cucumber, capsicum, chickpeas and tomato wedges. Add salt to taste and sprinke with the garam masala.
CHICKEN TIKKA MASALA
Provided by Maneet Chauhan
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well. Cover and chill for at least 1 hour, preferably 6 hours and no more than 8 hours.
- Preheat the oven to 350 degrees F.
- Arrange the chicken on a greased baking sheet and bake until cooked through and an instant-read thermometer inserted in the chicken measures 165 degrees F, 12 to 15 minutes. Increase the heat to broil and broil 3 minutes.
- Add the chicken to the Tikka Masala Sauce. Toss to combine. Serve the chicken with the sauce.
- Melt the butter in a large saucepan over medium heat. Add the fenugreek leaves and tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Add the marinara sauce and bring to a simmer. Add the cream, honey and salt to taste and simmer until the oil and butter start to float on the surface, about 5 minutes.
EASY CHAHAN - JAPANESE FRIED RICE
Make and share this Easy Chahan - Japanese Fried Rice recipe from Food.com.
Provided by Goldie174
Categories White Rice
Time 17m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Chop long green onions, carrots, and bacon into little pieces.
- Put 400g warm rice into a bowl and mix raw egg with it throughly, make sure the egg is coating the rice totally.
- Fry the egg and rice mix with olive oil in a frying pan.
- When the rice starts to spatter, add all the other ingredients except soy sauce and sake.
- Fry all of the contents.
- Add soy sauce and mix it throughly.
- Add sake and mix it throughly.
- Lastly, add salt and pepper to taste.
Nutrition Facts : Calories 1557.8, Fat 13.8, SaturatedFat 4.4, Cholesterol 119.3, Sodium 722.8, Carbohydrate 313, Fiber 6.3, Sugar 1.4, Protein 32.5
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