Ingredients:
1 cup drained oil packed sun dried tomatoes, plus 1 tablespoon oil from the jar
4 boneless, skinless chicken breast halves *I use thighs coz I didnt have the breasts in hand.
Salt and freshly ground black pepper to taste
1 cup reduced sodium chicken broth
3 cloves garlic, peeled
1/4 cup chopped fresh basil
1. Heat the sun dried tomato oil in a large skillet over medium high heat.
Season both side of the chicken with salt and pepper and add to the hot pan.
Cook until golden brown, about 2 minutes per side.
2. Meanwhile in a blender, combine the sundried tomatoes, broth, and garlic
and process until smooth.
Add the sauce to the chicken, bring to a simmer, and let simmer until the chicken cooked through.
3. Remove from the heat, sprinkle with basil, and serve.
---------------------------------------------------------
The shortcut way -
If you can find premade sun-dried tomato basil pesto in a jar, you can do this in a jiffy.
It's very hard to find this pesto, I didnt see many here in my grocery store but if I do, I'll grab a few.
Cook the chicken as above and add the whole jar of the pesto (it's usually a small jar...about 8oz or so), followed by half to 1 cup of chicken broth. Bring it to a simmer until the chicken is cooked through.
Voila!
by Sri
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Wednesday, August 31, 2011
Abon Ayam
500g chicken breast/ fillet
1 heaped tsp garlic and ginger paste
1/2 tsp coriander, grounded
1/2 tsp cumin powder, grounded
1" laos, blended
2 tbsp tamarind juice
sugar
salt
oil
Boil the chicken breast and the garlic and ginger paste with enough water for about 20mins until tender. Cool and shred the chicken meat. Then add coriander, cumin, laos, tamarind juice, sugar and salt. Mix thoroughly.
Heat the oil. Fry the shredded chicken, stirring frequently until meat is dry and crisp.
* for a spicy version, add chilli powder to he shredded chicken before frying.
by ftmhashim
1 heaped tsp garlic and ginger paste
1/2 tsp coriander, grounded
1/2 tsp cumin powder, grounded
1" laos, blended
2 tbsp tamarind juice
sugar
salt
oil
Boil the chicken breast and the garlic and ginger paste with enough water for about 20mins until tender. Cool and shred the chicken meat. Then add coriander, cumin, laos, tamarind juice, sugar and salt. Mix thoroughly.
Heat the oil. Fry the shredded chicken, stirring frequently until meat is dry and crisp.
* for a spicy version, add chilli powder to he shredded chicken before frying.
by ftmhashim
Crispy chicken wings (hawker style)
Ingredient:
5 pcs chicken wings (slightly cut in between the joints)
Marinate with chicken wings with:
1 tsp salt
½ tbsp sugar
½ tsp pepper (or black pepper)
Dry Flour Mixture (no water is involve)
100g self-raising flour
2 tbsp chicken stock powder (knorr brand)
1 tsp pepper powder
1 egg whisked (optional)
Method
1. Slight cut in between the chicken wings joints, then marinate them with salt, sugar, pepper, for ½ an hour and above, Keep in the fridge. (must wrapped with plastic bag) – airtight. After ½ an hour or more, prepare the dry flour mixture, put self-raising flour, chicken powder into a mixing bowl, then add pepper, then sieve them.
2. Put in the well-marinate chicken wings to mix with the flour paste well, then set aside, while you prepare the oil for deep frying.
3. Prepare about ½ of kg into the wok, once the oil is hot enough put in the chicken wing to deep fry.
4. Put the in the chicken wing with the joint touching the oil onto the wok first, let it cook the joint, then stir a while.
5. When it look slight cooked, then turn the chicken wing skin facing the wok to cook. When the chicken wing turned golden brown, it is ready to be serve.
5 pcs chicken wings (slightly cut in between the joints)
Marinate with chicken wings with:
1 tsp salt
½ tbsp sugar
½ tsp pepper (or black pepper)
Dry Flour Mixture (no water is involve)
100g self-raising flour
2 tbsp chicken stock powder (knorr brand)
1 tsp pepper powder
1 egg whisked (optional)
Method
1. Slight cut in between the chicken wings joints, then marinate them with salt, sugar, pepper, for ½ an hour and above, Keep in the fridge. (must wrapped with plastic bag) – airtight. After ½ an hour or more, prepare the dry flour mixture, put self-raising flour, chicken powder into a mixing bowl, then add pepper, then sieve them.
2. Put in the well-marinate chicken wings to mix with the flour paste well, then set aside, while you prepare the oil for deep frying.
3. Prepare about ½ of kg into the wok, once the oil is hot enough put in the chicken wing to deep fry.
4. Put the in the chicken wing with the joint touching the oil onto the wok first, let it cook the joint, then stir a while.
5. When it look slight cooked, then turn the chicken wing skin facing the wok to cook. When the chicken wing turned golden brown, it is ready to be serve.
by jingle26
Ayam Buah Keluak
Ingredients:
1 chicken (abt 1.3kg)/or chicken thighs if u prefer
15 buah keluak
50g asam paste
400ml water
1/2 tbsp sugar
salt
8-9 tbsps oil
Spices:
150g shallots
15g dried chillies (I'll soaked in hot water n remove seeds cos we don't like too spicy)
2 stalks lemongrass (white part only)
15g belacan
3 candle nuts/buah keras
15g turmeric/kunyit (sometimes I replace it with 1tsp of kunyit powder)
15g galangal/lengkuas
Preparation:
1) Wash buah keluak and soak in water for 3 days. Change water daily and scrub buah keluak until clean. (I'm more particular cos water may smell so I'll change water twice daily and always scrub whenever I change water)
2) Open nuts at the top. Pick out the nut meat. Remain shells.
3) Pound the nut meat with little salt and sugar until smooth (I'll pound w/o salt n sugar cos dh prefer it as it is)
4) Stuff the pounded mixture into empty shells.
5) Blend all spices together until fine.
6) Wash and cut chicken intoe big pieces
7) Add water to asam paste. Stir until it dissolves completely.
Method:
1) Heat oil and stir fry blended spices until fragrant.
2) Add chicken and stir fry.
3) Add in buah keluak.
4) Add asam juice and season to taste.
5) Bring to boil. Reduce heat and simmer until chicken is cooked.
*This dish tastes better if prepared the day before serving.
1 chicken (abt 1.3kg)/or chicken thighs if u prefer
15 buah keluak
50g asam paste
400ml water
1/2 tbsp sugar
salt
8-9 tbsps oil
Spices:
150g shallots
15g dried chillies (I'll soaked in hot water n remove seeds cos we don't like too spicy)
2 stalks lemongrass (white part only)
15g belacan
3 candle nuts/buah keras
15g turmeric/kunyit (sometimes I replace it with 1tsp of kunyit powder)
15g galangal/lengkuas
Preparation:
1) Wash buah keluak and soak in water for 3 days. Change water daily and scrub buah keluak until clean. (I'm more particular cos water may smell so I'll change water twice daily and always scrub whenever I change water)
2) Open nuts at the top. Pick out the nut meat. Remain shells.
3) Pound the nut meat with little salt and sugar until smooth (I'll pound w/o salt n sugar cos dh prefer it as it is)
4) Stuff the pounded mixture into empty shells.
5) Blend all spices together until fine.
6) Wash and cut chicken intoe big pieces
7) Add water to asam paste. Stir until it dissolves completely.
Method:
1) Heat oil and stir fry blended spices until fragrant.
2) Add chicken and stir fry.
3) Add in buah keluak.
4) Add asam juice and season to taste.
5) Bring to boil. Reduce heat and simmer until chicken is cooked.
*This dish tastes better if prepared the day before serving.
Har Jiong Kai/Prawn Paste Chicken
About 12 pcs of chicken wings - cut up
Marinate sauce
1 heapful Tablespoon of prawn paste (har-jiong)
1/4 teaspoon of honey
1 Tablespoon of Chinese cooking wine
1/2 Tablespoon of ginger juice ( use about a thumbsize ginger, grate it & squeeze out the juices)
1 Tablespoon of sesame oil
1) Season the chicken wings with the marinate sauce above. Marinate for at least 2 hours, better still if overnite.
2) Put chicken wings in a strainer-basket & drain/shake off the excess marinate.
3) Heat up a pot or wok of oil for deep-frying.
4) Before deep-frying, coat the chicken wings with Tempura flour or rice flour. When oil is hot, slide in the coated chicken wings into the oil for deep frying.
Marinate sauce
1 heapful Tablespoon of prawn paste (har-jiong)
1/4 teaspoon of honey
1 Tablespoon of Chinese cooking wine
1/2 Tablespoon of ginger juice ( use about a thumbsize ginger, grate it & squeeze out the juices)
1 Tablespoon of sesame oil
1) Season the chicken wings with the marinate sauce above. Marinate for at least 2 hours, better still if overnite.
2) Put chicken wings in a strainer-basket & drain/shake off the excess marinate.
3) Heat up a pot or wok of oil for deep-frying.
4) Before deep-frying, coat the chicken wings with Tempura flour or rice flour. When oil is hot, slide in the coated chicken wings into the oil for deep frying.
By Ma-Li
Tsukune (つくね) (Chicken Meatball)
Ingredients
For meat balls :
300g Chicken, remove skin and fats, deboned and minced (I used drumsticks, thigh and breast meat)
1/4 White Onion, chopped finely (optional)
2 Eggs, medium sized
1/2 Tsp Salt
1 Tbsp Plain Flour
1 Tbsp Corn Flour
7 tbsp bread crumbs (panko)
1 inch section of ginger, grated and extract juice
For sauce たれ ：
4 Tbsp Sake
5 Tbsp Shoyu
2 Tbsp Mirin
2 Tbsp Sugar
1 Tsp corn flour
2 Tsp water
Method
1. Soak skewer in water before preparing ingredients.
2. Mix all ingredients for meat balls in a bowl and set aside for 20 minutes.
3. In a pot, add 2 cups of water and bring to a boil. Wet your hands and shape the meat balls into desired size and drop them into boiling water.
4. Cook for about 7 minutes or when the meatballs float to the surface. Remove and drain.
5. Preheat oven to 200 deg.C. When meatballs are cool to touch, skewer them, 3 to 4 balls in 1 stick. Grill the meatballs, turning them after 4 to 5 minutes. Brush the sauce and grill. Repeat process at least twice. Remove and serve with shichimi (七味) powder or serve as is.
Note : It can be shaped into balls then skewered or it can be pan fried as patties.
by reirei
For meat balls :
300g Chicken, remove skin and fats, deboned and minced (I used drumsticks, thigh and breast meat)
1/4 White Onion, chopped finely (optional)
2 Eggs, medium sized
1/2 Tsp Salt
1 Tbsp Plain Flour
1 Tbsp Corn Flour
7 tbsp bread crumbs (panko)
1 inch section of ginger, grated and extract juice
For sauce たれ ：
4 Tbsp Sake
5 Tbsp Shoyu
2 Tbsp Mirin
2 Tbsp Sugar
1 Tsp corn flour
2 Tsp water
Method
1. Soak skewer in water before preparing ingredients.
2. Mix all ingredients for meat balls in a bowl and set aside for 20 minutes.
3. In a pot, add 2 cups of water and bring to a boil. Wet your hands and shape the meat balls into desired size and drop them into boiling water.
4. Cook for about 7 minutes or when the meatballs float to the surface. Remove and drain.
5. Preheat oven to 200 deg.C. When meatballs are cool to touch, skewer them, 3 to 4 balls in 1 stick. Grill the meatballs, turning them after 4 to 5 minutes. Brush the sauce and grill. Repeat process at least twice. Remove and serve with shichimi (七味) powder or serve as is.
Note : It can be shaped into balls then skewered or it can be pan fried as patties.
by reirei
Coke Chicken wings
1kg chicken
1 can of coke light with lemon (best to use this, others are too sweet)
2 slices of ginger (cut into very thin strips)
2 tbsp light soya sauce (use kwang cheong thye brand, diff brand will make this dish taste different)
1 tbsp of dark soya sauce
some spring onion cut into thin strips
half red chilli(w/o seeds) cut into thin strips
Poke the chicken with a fork
Marinate chicken in coke for 1/2hr
Stir fry ginger in 2 tbsp oil till fragrant
Add in chicken to stir fry till half cooked
Boil remaining coke in a small pot at add into the chicken slowly
Add into light soya sauce & dark soya sauce
Boil chicken till very little of sauce left
Add some corn starch(w/water) to get the "gow"
Add spring onion & red chilli stir for awhile before serving.
by strawberry shortcake
1 can of coke light with lemon (best to use this, others are too sweet)
2 slices of ginger (cut into very thin strips)
2 tbsp light soya sauce (use kwang cheong thye brand, diff brand will make this dish taste different)
1 tbsp of dark soya sauce
some spring onion cut into thin strips
half red chilli(w/o seeds) cut into thin strips
Poke the chicken with a fork
Marinate chicken in coke for 1/2hr
Stir fry ginger in 2 tbsp oil till fragrant
Add in chicken to stir fry till half cooked
Boil remaining coke in a small pot at add into the chicken slowly
Add into light soya sauce & dark soya sauce
Boil chicken till very little of sauce left
Add some corn starch(w/water) to get the "gow"
Add spring onion & red chilli stir for awhile before serving.
by strawberry shortcake
American Ginseng chicken soup
Obtained this recipe from the POP magazines.
Ingredients:-
1 black chicken
20g American ginseng (sliced)
10 red dates
30g dang shen (codonopsis pilosulae)
2 dried scallops
1tbsp wolfberries
Seasoning
sea salt to taste
Method
1. Remove chicken skin, clean and cut into 4 pieces.
2. Boil 4 litre water in a pot, add in all ingredients and bring to a boil
3. Turn to low heat and cook for 5 hours. Add in sea salt and serve.
* Add 500g of chicken's bone or pig's bone will enhance the flavour of soup.
Dang Shen improves qi, enhances spleen and the lungs. It is effective in relieving cough and expels heat in the body.
American ginseng slices reduces heat in the body, enhance the spleen , nourish the lungs , relief thirst and improve energy.
by ace mum
Ingredients:-
1 black chicken
20g American ginseng (sliced)
10 red dates
30g dang shen (codonopsis pilosulae)
2 dried scallops
1tbsp wolfberries
Seasoning
sea salt to taste
Method
1. Remove chicken skin, clean and cut into 4 pieces.
2. Boil 4 litre water in a pot, add in all ingredients and bring to a boil
3. Turn to low heat and cook for 5 hours. Add in sea salt and serve.
* Add 500g of chicken's bone or pig's bone will enhance the flavour of soup.
Dang Shen improves qi, enhances spleen and the lungs. It is effective in relieving cough and expels heat in the body.
American ginseng slices reduces heat in the body, enhance the spleen , nourish the lungs , relief thirst and improve energy.
by ace mum
Chicken Teriyaki recipe
185ml Japanese soy sauce
125ml sake
125ml mirin
2 tbsp sugar
Combine all ingredients and bring to boil, stir mixture well in medium heat. Simmer in low fire for a couple of minutes.
by joelsally
125ml sake
125ml mirin
2 tbsp sugar
Combine all ingredients and bring to boil, stir mixture well in medium heat. Simmer in low fire for a couple of minutes.
by joelsally
Baked Chicken with Cornflakes
8 - 10 pcs chicken drumlets (marinated with salt, soy sauce, pepper, ginger juice)
1 large egg
2 cups crushed cornflakes
1 tablespoon olive oil
1. Preheat oven to 200° C.
2. Pat dry marinated chicken with paper kitchen-towel.
3. In a small bowl, whisk egg with 1 tablespoon water.
In a large bowl, mix crushed cornflakes with olive oil
4. Dip chicken in egg mixture, then coat with crushed cornflakes, pressing flakes to help them adhere.
Transfer coated pieces to baking sheet lined with greased proof paper.
5. Bake until golden brown and crisp, about 30 minutes.
by ma-li
1 large egg
2 cups crushed cornflakes
1 tablespoon olive oil
1. Preheat oven to 200° C.
2. Pat dry marinated chicken with paper kitchen-towel.
3. In a small bowl, whisk egg with 1 tablespoon water.
In a large bowl, mix crushed cornflakes with olive oil
4. Dip chicken in egg mixture, then coat with crushed cornflakes, pressing flakes to help them adhere.
Transfer coated pieces to baking sheet lined with greased proof paper.
5. Bake until golden brown and crisp, about 30 minutes.
by ma-li
Honey BBQ Chicken Wings
Sauce:
2 oz water
2 oz soya sauce
2 - 3 tbsp rice wine/sherry
2 tbsp clear honey
1 tbsp soft brown sugar
2 - 3 dash chilli sauce
1. Lightly fry chicken wings or alternatively, roast them.
2. Fry some chopped garlic, ginger and shallot. Add sauce. Once boil, add chicken wings. Mix thoroughly and cover to simmer on low flame until sauce thickens (almost dry). Should take about 10 to 15 minutes depending on amount of chicken wings. Remember to mix them once in a while.
by Bumblebie
2 oz water
2 oz soya sauce
2 - 3 tbsp rice wine/sherry
2 tbsp clear honey
1 tbsp soft brown sugar
2 - 3 dash chilli sauce
1. Lightly fry chicken wings or alternatively, roast them.
2. Fry some chopped garlic, ginger and shallot. Add sauce. Once boil, add chicken wings. Mix thoroughly and cover to simmer on low flame until sauce thickens (almost dry). Should take about 10 to 15 minutes depending on amount of chicken wings. Remember to mix them once in a while.
by Bumblebie
Ma Yu Ji, Sesame Oil Chick
Ingredients
# Half a kampung chicken, skinned and chopped into bite-size pieces
# 50g old ginger, thinly sliced
# 3 tbsp sesame oil
Seasoning:
# 1/2-1 tsp salt or to taste
# 1/2-1 tsp rock sugar (broken into pieces)
# 1 tbsp Chinese rice wine or Wincarnis tonic wine
Method
Heat kuali with sesame oil and fry ginger slices until aromatic.
Add chicken and stir-fry well. Cover and cook for five to six minutes. Add seasoning, but not the wine, and cook for five to six more minutes.
Lastly, add the wine and stir-fry for one or two more minutes. Dish out and serve immediately.
by mngo
# Half a kampung chicken, skinned and chopped into bite-size pieces
# 50g old ginger, thinly sliced
# 3 tbsp sesame oil
Seasoning:
# 1/2-1 tsp salt or to taste
# 1/2-1 tsp rock sugar (broken into pieces)
# 1 tbsp Chinese rice wine or Wincarnis tonic wine
Method
Heat kuali with sesame oil and fry ginger slices until aromatic.
Add chicken and stir-fry well. Cover and cook for five to six minutes. Add seasoning, but not the wine, and cook for five to six more minutes.
Lastly, add the wine and stir-fry for one or two more minutes. Dish out and serve immediately.
by mngo
Bryan Wong Curry Chicken Recipe
王禄江
咖喱鸡
材料：鸡腿肉，马铃薯，咖喱香料，咖喱叶，香茅，辣椒干，椰奶，蜜糖
做法：马铃薯连皮整个煮熟，切半待用。热油镬爆香香茅，下咖喱香料以慢火炒香，加咖喱叶继续炒至出味，下适量的糖和蚝油，鸡腿肉拌匀，加清水（水略盖过鸡肉块），稍调大火候煮至酱汁渗透入鸡肉中倒入马铃薯块，拌匀，再加入椰奶和蜜糖煮滚即可。
咖喱鸡
材料：鸡腿肉，马铃薯，咖喱香料，咖喱叶，香茅，辣椒干，椰奶，蜜糖
做法：马铃薯连皮整个煮熟，切半待用。热油镬爆香香茅，下咖喱香料以慢火炒香，加咖喱叶继续炒至出味，下适量的糖和蚝油，鸡腿肉拌匀，加清水（水略盖过鸡肉块），稍调大火候煮至酱汁渗透入鸡肉中倒入马铃薯块，拌匀，再加入椰奶和蜜糖煮滚即可。
Har cheong kai
Ingredients:
1 tbsp (heapful) of Shrimp Paste
1.5tsp sugar or honey
1.5tsp soya sauce
1 tbsp ginger juice
sesame oil, pepper, Chinese cooking wine
1) Mix the above seasonings in a large bowl and marinate the chicken wings in it for at least 2 hours or overnight.
2) Coat the chicken with 2tbsp of self raising flour + 2tbsp of rice flour.
3) Mix and coat well.
4) Deep fry.
1 tbsp (heapful) of Shrimp Paste
1.5tsp sugar or honey
1.5tsp soya sauce
1 tbsp ginger juice
sesame oil, pepper, Chinese cooking wine
1) Mix the above seasonings in a large bowl and marinate the chicken wings in it for at least 2 hours or overnight.
2) Coat the chicken with 2tbsp of self raising flour + 2tbsp of rice flour.
3) Mix and coat well.
4) Deep fry.
The recipe didn't state how many chicken wings to use. I usually agak agak as long as the seasonings are enough to coat the chicken well.
By Joelsally
Har cheong kai recipe
Ingredients (for 5 wings)
# Chicken wings - 5
# Oyster sauce - 1 tbsp
# Sugar - 1.5 tbsp
# Light soy sauce - 1 tbsp
# Shrimp paste (har cheong) - 2 tsp
# Egg - 1
# Cornflour - 3 tbsp
Method:
# Cut wings for the middle part and drummettes, set aside.
# Assemble wings, oyster sauce, hua diao wine, soy sauce, shrimp paste and egg in mixing bowl and mix well.
# Cover and marinate wings in fridge for at least 4 hrs or overnight.
# Before frying, add cornflour and mix well to create a pastey texture.
# Preheat deep fryer to 180 deg C and fry wings for 3-4 mins or until golden brown.
and this ...
Ingredients:
1 kg drumsticks – deboned
1 pc “lam yee”
½ pc “fu yee”
1 tbsp 5-spice powder
1 tbsp oyster sauce
1 tbsp prawn paste
½ an egg white
½ tbsp soya sauce
1 tsp sugar
½ tsp pepper
1 ½ tbsp wine
Ajinomoto to taste
¾ tbsp ground red yeast rice
1 tbsp corn flour
# Chicken wings - 5
# Oyster sauce - 1 tbsp
# Sugar - 1.5 tbsp
# Light soy sauce - 1 tbsp
# Shrimp paste (har cheong) - 2 tsp
# Egg - 1
# Cornflour - 3 tbsp
Method:
# Cut wings for the middle part and drummettes, set aside.
# Assemble wings, oyster sauce, hua diao wine, soy sauce, shrimp paste and egg in mixing bowl and mix well.
# Cover and marinate wings in fridge for at least 4 hrs or overnight.
# Before frying, add cornflour and mix well to create a pastey texture.
# Preheat deep fryer to 180 deg C and fry wings for 3-4 mins or until golden brown.
and this ...
Ingredients:
1 kg drumsticks – deboned
1 pc “lam yee”
½ pc “fu yee”
1 tbsp 5-spice powder
1 tbsp oyster sauce
1 tbsp prawn paste
½ an egg white
½ tbsp soya sauce
1 tsp sugar
½ tsp pepper
1 ½ tbsp wine
Ajinomoto to taste
¾ tbsp ground red yeast rice
1 tbsp corn flour
by gguppyy
Baked BBQ Wings
1 kg wings.
4 cloves garlic and 2 slices of ginger - pounded together
4 tbsp oyster sauce
4 tbsp sweet soya sauce
3 tbsp chilli sauce
3 tbsp tomato sauce
Mix all of them togethergether and marinate overnite. Or at least 4 hours. Or whatever lah.
DONT NEED TO ADD SALT for heaven's sake or your kidneys will give way...
Then bake at 180C till cooked. You'd prolly have to turn the wings over depending on your oven.
Voila. Done.
by Mrs Jone
4 cloves garlic and 2 slices of ginger - pounded together
4 tbsp oyster sauce
4 tbsp sweet soya sauce
3 tbsp chilli sauce
3 tbsp tomato sauce
Mix all of them togethergether and marinate overnite. Or at least 4 hours. Or whatever lah.
DONT NEED TO ADD SALT for heaven's sake or your kidneys will give way...
Then bake at 180C till cooked. You'd prolly have to turn the wings over depending on your oven.
Voila. Done.
by Mrs Jone
Tuesday, August 30, 2011
Chicken & mushroom pie
Serves 4
1 tbsp olive oil
1 onion, thinly sliced
2 tsp thyme leaves
500g mushroom, sliced
350g chicken breast fillet, cut into 2 cm pieces
500ml skim milk, plus 1 tbsp extra
2 tbsp corn flour
4 shallots, chopped
2 sheets puff pastry
1. Preheat oven to 200C. Heat oil in a frying pan on medium. Saute onion and thyme for 2 min. Add mushrooms and chicken in batches and cook for 5 min each, until golden. Set aside.
2. Blend 1/2 cup milk with cornflour in a saucepan until smooth. Blend in remaining milk, shallots and season to taste. Stir constantly on medium heat for 2 - 3 min, until sauce boils and thickens, then simmer for 3 min.
3. Remove from heat and stir through chicken mixture. Divide between 4 x 1 cup pie dishes.
4. Cut 4 x 12 cm round of pastry and press over top of pie dishes and brush with extra milk. Cute a small vent in pastry for steam to escape.
5. Bake for 15 - 20 min until golden.
by curly
1 tbsp olive oil
1 onion, thinly sliced
2 tsp thyme leaves
500g mushroom, sliced
350g chicken breast fillet, cut into 2 cm pieces
500ml skim milk, plus 1 tbsp extra
2 tbsp corn flour
4 shallots, chopped
2 sheets puff pastry
1. Preheat oven to 200C. Heat oil in a frying pan on medium. Saute onion and thyme for 2 min. Add mushrooms and chicken in batches and cook for 5 min each, until golden. Set aside.
2. Blend 1/2 cup milk with cornflour in a saucepan until smooth. Blend in remaining milk, shallots and season to taste. Stir constantly on medium heat for 2 - 3 min, until sauce boils and thickens, then simmer for 3 min.
3. Remove from heat and stir through chicken mixture. Divide between 4 x 1 cup pie dishes.
4. Cut 4 x 12 cm round of pastry and press over top of pie dishes and brush with extra milk. Cute a small vent in pastry for steam to escape.
5. Bake for 15 - 20 min until golden.
by curly
Chicken Pie
Pastry:
200 gm butter
250 gm plain flour
110 gm plain yoghurt
1 tsp sugar
1 egg yolk
A pinch of salt
Put all the ingredients into the mixing bowl except yoghurt, and mix to a crumble. Add in yoghurt and mix to a dough. Dough will be very soft so need to keep it refrigerated for at least 30 mins.
Filling:
12 oz diced potatoes
1 big onion diced
50 gm mixed vegetable (or more if you like)
Sliced canned mushrooms (amt up to you)
2 chicken breast diced
1 tbsp corn starch or potato starch mixed with 2 tbsp water
Heat abt 2 tbsp of oil and fry potatoes with abt 4 fl oz of water and 1/2 tsp salt until soft. Set aside. In a clean wok, heat 2 tbsp oil. Fry the onion until transparent. Add mixed vegetable, mushroom, chicken. Fry for a while to break up chicken. Add in potatoes. Add in abt 4 fl oz of water and cook for abt 5 mins. Add in the cornstarch and stir to thicken mixture. Set aside for later use.
The steps for the chicken pie will be as per normal. You can either do big pie or mini pie. Just need to roll out the dough, cut the size required and place in a pie dish. Poke hole on the base using a fork and place ingredients on top. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie and brush with 1 beaten egg. Baked in a preheated oven at 180C for 30 mins.
Optional: You can add hardboiled eggs if you like.
by Hugbear
200 gm butter
250 gm plain flour
110 gm plain yoghurt
1 tsp sugar
1 egg yolk
A pinch of salt
Put all the ingredients into the mixing bowl except yoghurt, and mix to a crumble. Add in yoghurt and mix to a dough. Dough will be very soft so need to keep it refrigerated for at least 30 mins.
Filling:
12 oz diced potatoes
1 big onion diced
50 gm mixed vegetable (or more if you like)
Sliced canned mushrooms (amt up to you)
2 chicken breast diced
1 tbsp corn starch or potato starch mixed with 2 tbsp water
Heat abt 2 tbsp of oil and fry potatoes with abt 4 fl oz of water and 1/2 tsp salt until soft. Set aside. In a clean wok, heat 2 tbsp oil. Fry the onion until transparent. Add mixed vegetable, mushroom, chicken. Fry for a while to break up chicken. Add in potatoes. Add in abt 4 fl oz of water and cook for abt 5 mins. Add in the cornstarch and stir to thicken mixture. Set aside for later use.
The steps for the chicken pie will be as per normal. You can either do big pie or mini pie. Just need to roll out the dough, cut the size required and place in a pie dish. Poke hole on the base using a fork and place ingredients on top. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie and brush with 1 beaten egg. Baked in a preheated oven at 180C for 30 mins.
Optional: You can add hardboiled eggs if you like.
by Hugbear
Subscribe to:
Posts (Atom)