Dai Chicken Recipes
KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
- Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
DAHI CHICKEN RECIPE - CURD CHICKEN CURRY RECIPE
Spicy, tangy and very flavourful dahi chicken which taste great with roti, rice or pulao. Super delicious and lipsmacking curry.
Provided by Aarthi
Categories Side
Time 50m
Number Of Ingredients 15
Steps:
- Heat 2 tblsp oil in a pan, add chicken, along with salt and turmeric powder. Saute this on high heat till chicken is seared on all sides. Remove to a bowl. Set aside.
- In the same pan, add 3 more tblsp of oil, add cumin and cinnamon.
- Add onions, and saute till golden brown.
- Add green chillies and ginger garlic paste and saute till raw smell leaves.
- Now add in all masala powder and salt. Mix well.
- Add chicken back in and toss well with the masala.
- Add in dahi and mix well.
- Cover and simmer for 20 mins till chicken is done.
- Add kasuri methi leaves, coriander leaves and mix well.
- Serve.
DAI DUE'S MASTER BRINED CHICKEN
Yield Makes enough brine for two 2 1/2-pound chickens
Number Of Ingredients 6
Steps:
- Combine 5 ounces kosher salt (1 cup Diamond Crystal or 1/2 cup Morton), 1/4 cup sugar, and 1 teaspoon black peppercorns in a large pot. Squeeze in juice from 1 halved lemon and add lemon to pot along with 2 quarts water. Bring to a boil, stirring to dissolve salt and sugar. Remove pot from heat and stir in 2 quarts ice water. Add one or two 2 1/2-pound chickens to brine, weight with a plate to keep submerged, if needed, and cover. Chill 12-24 hours.
- Remove chickens from brine; pat dry. Place in a large baking dish and chill, uncovered, 3-12 hours (longer is better) to dry skin (this results in a crispier bird).
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