You are on page 1of 6

All About Chicken

BBQ Chicken Burger


Ingredients 4 skinless, boneless chicken breasts 4 large burger buns, (sliced in half) Cheese slices, (optional) Lettuce, tomato and red onion, (to serve) For The Sauce And Marinade 4tbsp tomato ketchup 4tbsp brown sauce Splash of chilli sauce, (optional) 2tsp clear honey 2 garlic cloves, (crushed) METHOD Make the sauce and marinade by mixing everything together in a large bowl, and then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, and then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to. Barbecue the chicken for about 10 minutes until completely cooked through, turning so it doesn't burn but is nicely charred and sticky. Toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top. Sweet And Sour Chicken Ingredients Sunflower oil, (for frying) 140g self-raising flour 25g cornflour 4 skinless, boneless chicken breast, (cut into chunks) spring onions, (finely shredded) For The Sauce 1 red pepper, (deseeded and chopped) 3 Red chillies, (halved and deseeded) 425g can pineapple chunks, (drained and juice reserved) 50g tamarind paste 100g caster sugar 100ml rice vinegar or Chinese vinegar METHOD For the sauce, put the red pepper, some chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 minutes, then puree in a food processor. Return to the pan with

the pineapple chunks, chilli halves, tamarind, sugar and vinegar. Gently simmer for 20-30 minutes until reduced and sticky. Keep warm, or reheat to serve. Fill a large pan 1cm deep with oil and heat until shimmering. Whisk 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low. Stir the batter well. Dust the chicken with cornflour, and then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 minutes, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions. Parmesan Spring Chicken Ingredients 1 egg white 5tbsp finely grated Parmesan 4 boneless, skinless chicken breasts 400g potatoes, (cut into small cubes) 140g frozen peas A handful of spinach leaves 1tbsp white vinegar 2tsp olive oil METHOD Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the Parmesan onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated chicken for 10-12 minutes, turning once until browned and crisp. In the meanwhile, boil the potatoes for 10 minutes, adding the peas for the final 3 minutes, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, and then serve with the chicken. Teriyaki Chicken Ingredients 2tsp Tabasco sauce 4tbsp clear honey 4tbsp sesame oil 4tbsp soy sauce 4 chicken thighs, bone removed, sliced 1tbsp vegetable oil Big knob of butter METHOD Place the Tabasco sauce, honey, sesame oil and soy sauce into a bowl and mix well. Place the chicken slices into the bowl, stir well to coat and leave to marinate for five minutes.

Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through. Remove the chicken from the pan and set aside to keep warm. Pour the marinade into the pan and boil for a few minutes until slightly reduced. Add the butter and whisk until the sauce becomes glossy. To serve, place the chicken slices onto a plate and pour over the sauce from the pan. Serve with rice. Garlic Chilli Chicken With Cardamom Rice Ingredients 1 onion, (finely chopped) 3 green chillies, (finely chopped) 4 garlic cloves, (crushed) 4cm piece ginger, (finely grated) Sunflower oil, (as required) 1tsp ground cumin 1/2 tsp turmeric 1/2 tsp chilli powder 4 tomatoes, (cut into chunks) 4 1 large bunch of spinach, (roughly chopped) Butter or oil, (as required) 4 cardamom pods, (squashed) 1 teacup basmati rice METHOD Cook the onion, chillies, garlic and ginger for 5 minutes in 2 tablespoon of oil. Add the spices and cook for 2 minutes. Add the chicken pieces, season and cook for 5-7 minutes until they start to colour a little. Add the tomatoes and a splash of water. Bring to a simmer, and then cover for 20 minutes. Add the spinach and cook for another 10 minutes. In the meanwhile, heat a large knob of butter or 1 tablespoon oil in a pan with a lid. Add the cardamom pods and cook for 2 minutes, tip in the rice, add a large pinch of salt and cook for another minute. Add 2 teacups of water using the same cup to measure. Bring to the boil, turn down to a gentle simmer and put on the lid. Cook for 15 minutes until all the water is absorbed. Fluff up the rice and serve with the curry. Butter Chicken Ingredients 1kg chicken breasts, (skin and bone removed, then cubed) Salt and freshly ground black pepper, (to taste) 30ml olive oil 30g butter 3 cloves garlic, (finely chopped) 2cm ginger, (peeled and grated)

10ml mild-hot curry powder 1tsp each, coriander, cumin, turmeric, paprika and cinnamon powders 20ml lemon juice 2tsp lemon rind, (grated) 30ml tomato puree 1tsp soft brown sugar 400ml yogurt Coriander leaves, (to garnish) Rice, (to serve) METHOD Season chicken cubes with salt and pepper. Set aside. Heat oil and butter in a saucepan. Add garlic and ginger. Saute for a few seconds. Stir in curry and spices, lemon juice and rind and saute for a few minutes. Add chicken. Stir and then add tomato puree and sugar. Stir well until chicken is well coated with spices. Stir in yogurt and bring to a boil, lower heat and simmer for 10 minutes or until chicken is done and gravy thickens. Garnish with coriander and serve with rice Keema Paratha Ingredients 60g ghee 20g cumin seeds 250g onion, (finely chopped) 50g garlic, (chopped) 30g each, green chillies and ginger, (finely chopped) 15g each, coriander and turmeric powders 10g cinnamon powder 2g clove powder 20g red chilli flakes 20g garam masala 800g lamb mince Salt, to taste 40g coriander leaves, (chopped) 200g wheat flour, to make dough Sunflower oil, for frying METHOD Heat ghee in a deep frying pan. Add cumin, onion, garlic, green chilli and ginger and saute over a medium heat for two minutes. Add turmeric, coriander, cinnamon and clove powder, red chilli flakes, garam masala and saute for another two minutes. Now add lamb mince and mix well. Cover and cook over a low heat for 10 minutes until mince is cooked. Season with salt and then add coriander leaves and stir for two minutes. Take pan off the heat and set aside to cool. Knead flour with some water and salt to form dough. Divide into eight

portions. Roll out each portion to a medium disc to make paratha. Place a portion of mince at the centre of each paratha, bring up edges to seal and roll out again to a medium-sized disc. Cook stuffed parathas in an oiled hot frying pan until golden brown on both sides. Szechuan Chicken Ingredients 1tsp ginger paste 1tsp garlic paste 1tsp chilli paste 1 medium-size chicken, (cut into small pieces) Oil, for deep-frying 3tbsp chilli oil 1tsp ginger, (finely chopped) 1tsp garlic, (finely chopped) 1tsp soy sauce 1tsp vinegar 1tsp sugar 2 dry red chillies, (broken up) 1/2tsp sesame seeds 1/2tsp black pepper 15g spring onion, (roughly chopped) 1/3 cup chicken stock A pinch of ajinomoto Salt, to taste 1tbsp cornflour, dissolved in 1/2 cup water METHOD Combine ginger, garlic and chilli pastes and marinate chicken in mixture for 30 minutes. Heat oil and deep-fry chicken until golden brown and cooked through. Drain and set aside. Heat chilli oil in a pan. Add ginger, garlic, soy sauce, vinegar, sugar, red chillies, sesame seeds, black pepper and spring onion. Stir-fry on high heat for a minute. Add chicken stock and ajinomoto. Bring to a boil. Add chicken and season with salt. Cover and cook on low heat for four minutes. Add cornflour solution and stir continuously until sauce thickens. Take the pan off the heat. Serve hot with steamed rice. Mandarin Orange Chicken Ingredients 1kg chicken thighs (boneless, cleaned and cut into pieces) Salt, to taste 2 eggs, (beaten) 50g cornstarch powder 500g all-purpose flour, (for coating) 6tbsp canola oil 30g cornstarch dissolved in 1/4 cup water 500ml orange sauce concentrate

10g onion, (minced) 15g chilli-garlic paste Fresh orange peel, (to garnish) METHOD Mix chicken, salt, egg and 50g cornstarch powder in a glass bowl, cover it with cling film and refrigerate for 2 hours. Remove chicken from fridge and roll pieces in all-purpose flour and set aside for 30 minutes. Heat 5tbsp oil in a frying pan and deep-fry chicken pieces until golden brown. Transfer fried chicken onto absorbent paper to drain excess oil. Add cornstarch and water mixture to orange sauce concentrate and mix well. Heat one table spoon oil in a saucepan and saute minced onion and chilli-garlic paste for 5 minutes. Then add orange sauce concentrate thickened with cornstarch in it. Toss in fried chicken pieces and stir fry well to coat chicken with sauce. Serve hot with steamed white rice. Chicken And Apple Curry Ingredients 20ml oil 50g onion, (chopped) 20g ginger-garlic paste 10g curry powder, mixed in 1/2 cup water 500ml chicken stock 1 chicken leg, cut from joint into two pieces and seared until golden brown 100g apple, (peeled and cubed) Salt, to taste 10g fresh coriander leaves, (chopped) 2 stalks spring onion METHOD Heat oil in a deep sauce pan and saute onion until golden brown. Add ginger-garlic paste and cook until oil separates. Add curry powder mixed with water and fry until oil separates. Add chicken stock and bring it to a boil. Add chicken pieces and simmer for 10 minutes or until it is almost cooked. Add apple and cook for a minute more. Remove pan from heat. Serve hot with steamed rice. Garnish with coriander and spring onion.