We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Portion the meat and put it in a bowl (which also has a lid). Mix with turmeric, crushed garlic and soy sauce. Keep soaked in the refrigerator for at least two hours. I usually do it the day before.
Put the sesame seeds in a bowl and roll the chicken pieces one by one. Place the pieces covered with sesame in a tray with baking paper.
Bake at 180 degrees C, about 1 hour, until well browned.
While the meat is cooking in the oven, prepare the sauce. We boil two eggs. After I have cooled them, I rub the yolks with the mustard and the salt with the oil. When they have the consistency of a mayonnaise, add sour cream and yogurt, stirring constantly with a wooden spoon. Add the chopped pepper and dill and the sauce is ready.
Serve the wings with sauce and bread (if desired). They are delicious !
How to make chicken breast in soy sauce
In a bowl will be made a mixture from: soy sauce, water, sugar, crushed garlic, vegetable oil, ginger freshly grated on a small grater, mixing everything with a whisk until the sugar melts well.
The mixture obtained will be transferred to a saucepan, leaving to boil, then it will be added. chicken breast which has been cut into suitable pieces (as for a sip) beforehand.
Boiling will continue for 30-35 minutes, until the chicken breast pieces are well cooked, and soy sauce to become like a rich glaze, brown.
On a PLATEAU in which a bed of boiled basmati rice / peas, will be put chicken breast pieces, together with soy sauce, decorated for appearance with green onion / chives cut thin slices.
5 recipes for gourmet wings
The revolution of culinary festivals in Romania took everyone on a trip with cooking more than when Master Chef started broadcasting. We are aware that we are bombarded with gourmetism, reinventions and trends, but we let ourselves be carried away, as honestly, the culinary inspiration is pleasant and offers us some moments of intimacy on which only a piece of meat, spun, marinated and dizzy in solitude , he could give them to us. The cooking is honest, let's not be upset that it has become hype and to exchange some experiences.
Today we think of wings, because, from the category junk food gourmet, do not yet have a dedicated food truck. 5 tested recipes that changed our perception of this part of chicken that, at least for the local mother in the kitchen, ends up in the borscht.
Already the famous Buffalo Wings, in the oven
1 fin tray
Salt, pepper to taste
100 g butter
Marinate the wings with all the ingredients for at least an hour. Preheat the oven and place the wings in a tray with a lid for 40 minutes. You can return them in 20 minutes. Depending on the oven, the cooking time may be extended.
Wings with sweet chilli
1 wing tray
Sweet chilli sauce can be replaced with sweet ketchup
1 teaspoon of tahini
1 teaspoon soy sauce
grated ginger to taste
2 cloves of green garlic
The wings are marinated with all the ingredients, except parsley and garlic, between 1-3 hours. Cook for 40 minutes. When ready, serve with parsley and green garlic.
Stuffed chicken wings
1 teaspoon of honey
1 teaspoon mustard
For the filling
The wings are deboned, it takes a lot of patience and a sharp knife, then they are marinated. The filling is cooked separately, left to cool a little and then the wings are filled. Bake for 40 minutes.
Wings with parmesan and garlic
1 wing tray
250 grams of parmesan
2 cloves of green garlic
Cook the wings with all the spices, except garlic, basil and onion. When they have only 10 minutes left, add the parmesan and garlic. Serve with green onions and basil.
Wings wrapped in bacon
3 cloves of garlic
Marinate the wings for 1-3 hours. Keep some of the sauce, wrap the wings in bacon and cook for 15 minutes on one side, 15 minutes is one part. Add the rest of the sauce and cook for another 10 minutes.
Thai-style grilled chicken
Those who were lucky enough to spend at least one holiday on Thai beaches had the opportunity to taste a chicken leg marinated with local spices (based on red curry) and fried on a charcoal grill. Sweet-spicy, insinuatingly fragrant, the fried chicken thus melts in your mouth. The locals use a wooden stick split in two lengthwise for roasting, in which they catch the meat. Then I serve it with this ingenious support, which makes eating on the beach or on the street much easier.
[note] This recipe can be cooked on the grill or in the oven (30-40 minutes at 190 degrees).
Preparation time: 1 hour (plus 2 hours marinating)
- 2 thighs or 6 chicken hammers
- 2 tablespoons red curry paste
- 4 tablespoons vinegar
- 2 tablespoons sugar
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 1 tablespoon chopped garlic
- 1 tablespoon chopped lemon grass
- 2 chopped hot peppers (tomatoes)
- The chicken is raised in 1-2 places on each side.
- Red curry paste mixes well with soy sauce, fish sauce, vinegar, sugar, lemon grass, hot peppers, garlic and pepper.
- Pour the marinade formed over the chicken.
- Mix well and refrigerate for 2 hours.
- Fry the meat on the grill or in the oven until it penetrates.
The meat is served with a garnish of pasta, rice and / or spicy salads such as papaya.
Salmon marinated in soy sauce
I like salmon cooked in any way, so I do not hesitate to always try another and another option & # 8230about today's recipe I can tell you that it is easy to make and the result is very good, if you are a fan of salmon
& # 8211 500 g fresh salmon
& # 8211 3 tablespoons soy sauce
& # 8211 1/4 teaspoon sugar
& # 8211 60 ml oil
& # 8211 80 ml water
& # 8211 salt to taste
& # 8211 1 teaspoon pepper
& # 8211 1 teaspoon garlic powder (optional)
& # 8211 1 lemon
Method of preparation:
& # 8211 pass the salmon under a stream of cold water and dry it with a paper towel
& # 8211 Season with salt, pepper and garlic powder & # 8211 if using
& # 8211 In a bowl, mix the soy sauce, sugar, water and oil until the sugar has melted.
& # 8211 put the fish in a bag, pour the sauce mixture over it, close the bag and let it cool for 2-3 hours
& # 8211 Heat the grill & # 8211
Bake for about 7 minutes on each side
& # 8211 is served with vegetable garnish and lemon slices
I was inspired by Ama and her Grilled Legs in tomato sauce marinade.
The plan was to grill them too, but the weather didn't hold up with us that day and I had to bake my legs in the oven. I tried to bake them on the grill for the stove, but the marinade burned and the meat did not start to cook and remained raw. Made in the oven they turned out very good, therefore I post how to work for remembrance.
This recipe is in accordance with the Montignac diet - phase I and the Dukan diet - PL days.
- 1 chicken (approximately 1200g)
- 200 ml of tomato sauce
- 50 ml of white wine
- 5 tablespoons soy sauce
- 2 teaspoons sweetener powder (I used Clio)
- salt and ground pepper
I washed the chicken well, I cooked it and I washed it again. I cut it into pieces.
In a bowl I mixed the tomato sauce, wine, soy sauce, sweetener, salt and ground pepper. I put the chicken pieces in this mixture.
I covered the bowl with aluminum foil and put it in the fridge overnight.
As I mentioned at the beginning, I tried to bake the chicken on the grill for the stove. It didn't work, so I changed the sheet.
I placed the chicken pieces in the steak tray and poured the marinade of tomato sauce over them.
I put the tray in the oven, on the top shelf, over medium heat for an hour.
This steak turned out delicious! & # 9829 The meat was tender, and the marinade gave it a very good taste! & # 9829
Roast Chicken in Arabic Sauce
For this recipe, we need:
2 teaspoons garlic paste
3 teaspoons cooking cream
1 teaspoon lemon juice
1 teaspoon Red Chilli spice
1 teaspoon Green Chilli spice
Method of preparation
- In a large bowl, place the chicken pieces, add the garlic, cooking cream, vinegar, lemon juice, coriander, cumin, salt, Red Chilli spice, and finely chopped onion. Mix everything well and leave to soak for 2 hours in the refrigerator.
- And now we move on to preparing the sauce! In a non-stick pan we put two cubes of butter, 1 teaspoon of Red Chilli spice and 2 cloves of garlic, cleaned and finely chopped. Add a quarter cup of water. Mix everything and leave for 2, 3 minutes on low heat. Add 6 diced tomatoes, salt, Green Chilli spice and half a teaspoon of sugar. Let it simmer until everything binds and becomes a fine and creamy sauce.
- Put the marinated meat in a pan with two cubes of butter and fry well with a lid. When it becomes beautiful golden, add the prepared sauce and three tablespoons of cooking cream.
- Mix everything well and simmer for another 5 minutes. Turn off the heat and sprinkle with chopped green parsley.
Pui Kung Pau
Chicken Kung Pao is one of the most famous Chinese recipes. It is prepared from ingredients that you would not normally dare to combine, it is incredibly quick and very easy to cook. A whole world loves this Asian dish because it represents a real madness of tastes: sweet, sour, hot and salty.
40g of plain or fried hazelnuts
4 & # 8211 6 hot and dried red peppers, without seeds
1 red bell pepper (optional)
5-6 slices of fresh ginger or a teaspoon of ground ginger
Mix all the marinade ingredients in a bowl and set aside.
Take the boneless chicken breast and cut it into small cubes, then pour the marinade over it. Leave the meat to marinate in the refrigerator for 30-45 minutes.
In another bowl mix the sugar, 2 tablespoons soy sauce, 1 tablespoon vinegar and two tablespoons water. This sauce will be used later.
Wash the vegetables and cut into small pieces.
After the meat has marinated, pour 2 tablespoons of oil into the Wok pan and add the diced chicken breast. They should not be left too long, they are only fried until they turn golden. Then take them out on a plate.
Again, pour 2 tablespoons of oil into the wok and leave to heat. Add the finely chopped garlic and ginger, stirring constantly, and when they start to brown, add the hot peppers, red bell peppers and onions to the frying pan. Cook for only a few minutes, then add the chicken.
Stir continuously in the Wok for 2-3 minutes, and then put the hazelnuts over the rest of the ingredients. Leave for a minute or two to be penetrated by the flavors in the pan, and complete the composition with the sauce prepared in advance.
The ingredients will be left over the hot flame for another 5 minutes, stirring the Wok constantly.
Now our Kung Pao Chicken is ready! It can be served with a simple rice garnish, but be very careful because it is incredibly hot.
THEN IN COCA-COLA SAUCE
A simple and surprisingly tasty recipe, chicken prepared in Coca-Cola sauce, following the model of Asian recipes, brings us a pleasant variation in our regular menu.
750 g chicken & # 8211 hammers
½ teaspoon spices & # 8221 five spices & # 8221 (5 spices)
hot peppers (fresh or dried) & # 8211 to taste
1 teaspoon starch top
In a large bowl, mix coca-cola with soy sauce, crushed garlic, grated ginger, cloves, 5 Chinese spices, bay leaves and hot peppers (to taste). Prick the chicken and marinate it in the Coca-Cola sauce for 4-6 hours in the cold.
After this interval, heat the chicken legs in oil.
When they are sufficiently prepared, add the marinade and a teaspoon of starch (dissolved in a little sauce) and boil until the sauce begins to take on consistency and is sticky.