Mochachicken Recipes

3-MINUTE MOCHACCINO

Steps:

• Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
• Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

DAVE'S MOCHA CHICKEN

Steps:

• In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
• Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil.
• Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.

HAWAIIAN MOCHIKO CHICKEN

Steps:

• Mix sugar, mochiko, cornstarch, and salt together in a bowl.
• Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
• Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
• Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.

MOCHA

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

MEXICAN MOCHA MIX

Steps:

• In a blender, combine the first seven ingredients; cover and process until mixture forms a powder. Store in an airtight container. Yield: about 2-1/4 cups mix. , To prepare mocha drink: In a mug, stir 3 tablespoons mix with 1 cup hot milk until blended. Garnish with a cinnamon stick if desired.

CREAMY MOCHA DRINK

Steps:

• In a small bowl, combine the sugar substitute, cocoa and coffee. Add boiling water; stir until coffee and cocoa are dissolved. Stir in milk and vanilla. Cover and refrigerate for at least 1 hour. , Place the coffee mixture in a blender; add ice cream. Cover and process until smooth. Pour into mugs or glasses; garnish with whipped topping and cinnamon.

MOCHA ICING

Steps:

• Combine coffee and cocoa in small bowl of electric mixer. Beat until blended. Add sugar, butter or margarine, salt, and vanilla. Beat until blended. Scrape bowl, and beat icing until it has a spreading consistency.
• Frost the cake, and sprinkle with chopped walnuts if desired.

MOCHA COFFEE MIX

Steps:

• In a blender or food processor, combine the creamer, sugar, coffee granules and cocoa. Cover and process until fine. Transfer to an airtight container. Store in a cool, dry place for up to 1 year. Yield: 8 servings (2 cups total)., To prepare mocha coffee: Place 1/4 cup mix in a mug; add boiling water and stir until dissolved.

MOCHA FROSTING

Steps:

• For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.

MOCHA CHIP GELATO

Steps:

• Stir together 1/4 cup milk and cornstarch.
• Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.
• Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.
• Set saucepan in a large bowl of ice water to cool, whisking frequently.
• Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.
• Serve gelato sprinkled with almonds.

CRISPY MOCHIKO CHICKEN

Steps:

• Mix all ingredients together (except oil for frying) and marinate overnight.
• Fry in oil until golden brown.
• Drain on paper towels and serve.

MOCHA CHICKEN

Steps:

• Combine soy sauce, brown sugar, sherry, coffee, garlic, cayenne, 1 tbsp olive oil and chicken legs in a zip top bag. Press out as much air as possible and seal bag. Refrigerate from 3 hours to overnight.
• Remove chicken from marinade and pat dry with paper towels. Pour marinade into a small saucepan and bring to a boil.
• Heat 1 tbsp olive oil in a skillet. Add chicken legs and brown on all sides. Pour boiling marinade into skillet and simmer 30 minutes, until chicken is cooked and juices run clear.
• Stir cornstarch into cold water. Drizzle into sauce a few drops at a time until sauce achieves desired consistency. Serve alongside chicken.