Poultry

Chicken Sweet and Sour with basmati rice

, , , , , 0 comments

Chicken Sweet and Sour with Basmati Rice

Click to rate this!
[Total: 1 Average: 5]

Made by Alessandro Cipriano

Chinese cuisine is very important to me. It is light, digestible and simply delicious. A sweet and sour dish with chicken is a must.

prep time: 20 MINUTES

cook time: 20 MINUTES

total time: 40 MINUTES

Ingredients

For 4 servings

  • 600 g chicken filet cut into pieces
  • salt and pepper
  • 1 handful of corn starch
  • 3 eggs, lightly broken
  • 1/4 cup vegetable oil
  • 1 large red pepper, cut into 1 chunks
  • 3 garlic cloves, chopped
  • 2 small sticks of spring onions, finely cut
  • 1 tbsp sesame oil

The sweet and sour sauce

  • 70 g white or brown sugar, whatever you have
  • 8 tbsp ketchup
  • few chili flakes
  • 3/4 cup vinegar, I use cider vinegar
  • 2 tbsp soy sauce
  • 2 tbsp of water
  • 2 tbsp pineapple juice

Basmati rice ingredients

  • 1 large cup of basmati rice
  • 1.1 / 2 cups of water
Ingredients Sweet and Sour
Ingredients Sweet and Sour
Sweet and Sour Sauce
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
How to do it!
 

Cut the chicken into even, bite-sized pieces. Season with salt and pepper.

Now put the cornstarch in a bowl or plate. Beat the eggs in another bowl and put them aside.

Sprinkle the chicken with the cornstarch in portions and then dip it in the egg. It is known that the cornstarch makes the meat much more tender.

Heat the oil in a large frying pan or wok. 

Now put the meat into the hot oil in portions and fry well on all sides. Do not fry thoroughly, because the meat will be finished in the oven with the sauce. The breading should be nice and crispy. Then put the roasted meat in an ovenproof dish and set aside.

Remove the frying fat and replace it with some fresh oil. Now add the garlic, red pepper and pineapple pieces and fry the ingredients. Season with some salt and pepper. Then spread the vegetables evenly over the chicken.

Preheat the oven to 175°C convection.

The sauce

Mix sugar, ketchup, apple vinegar, soy sauce, water and pineapple juice in a bowl. Pour the sauce over the chicken.

Then cook everything in the oven for about 40 minutes, stirring occasionally so that the sauce mixes well with the meat.

Next to it you can cook the basmati rice. Basmati rice is very easy to prepare.

I would not salt the rice, mostly white rice is perfumed and it tastes much better of course. Let the rice cook (covered) for 2 minutes and it is best to put the rice aside. It continues cooking on its own.

Voilà, now you can arrange your Sweet and Sour dish nicely, I like to put sliced spring onions over the meat. Perfume with a few drops of sesame oil. The rice can be served separately, but many people also put the meat on top of the rice.

Ready to serve, enjoy!

Chicken Sweet and Sour with basmati rice
Sumatra Plate by Butlers

Sumatra Plate by Butlers

What about this one?

Moroccan Dream Souk Market

, , , , , , 2 comments

Moroccan Chicken Tajine

Click to rate this!
[Total: 0 Average: 0]

Guest Recipes
Made by Sönke Kahl

Ingredients

For 4 servings

Preserved lemons and green olives are two main ingredients of traditional Moroccan cuisine. The tagine can be cooked with chicken legs or with a whole chicken.

  • 8-10 pieces of chicken legs portioned into smaller pieces
  • 1 tbsp olive oil
  • 1 large piece of butter
  • 2 preserved lemons, cut into strips
  • 175 g green olives
  • 1-2 tsp dried thyme

Preserved lemons are main ingredient of traditional Moroccan cuisine

For the marinade

  • 1 onion grated
  • 3 garlic cloves crushed
  • 25 g fresh ginger, peeled and grated
  • 1/2 bunch of fresh coriander, finely chopped
  • 1 pinch of saffron threads
  • freshly squeezed juice from a lemon
  • 1 tsp sea salt
  • 3-4 tbsp olive oil
  • sea ​​salt and freshly ground black pepper
How to do it!
 

Mix the marinade slices in a bowl. Cover the chicken legs with the mariande and rub them well into the meat. Put it in the fridge for about 1-2 hours.

Heat the olive oil and butter in a tajine or casserole with a thick base and fry the meat pieces in it. Pour the rest of the marinade over and fill with water until the meat is half covered. Bring the water to the boil, reduce the heat and cover and simmer gently for 45 minutes. Occasionally turn the chicken legs.

Add the pickled lemon, olives and half of the thyme. Cover and cook for another 15-20 minutes. Season to taste, season if necessary and sprinkle the remaining thymina over it. Serve immediately from the dish.

Couscous and salad or vegetables are suitable as side dishes.

Ready to serve, enjoy!

 

 

Kung Pao Chicken with Basmati Rice

, , , , 1 comment

Szechuan Kung Pao Chicken with Basmati Rice

Click to rate this!
[Total: 0 Average: 0]

Made by Alessandro Cipriano

Ingredients

For 4 servings

  • 450 g of chicken breast (boneless) remove the skin
  • 4 tbsp roasted peanuts (original), if not available, cashew
  • 6-8 dried red chillies, seeded and chopped
  • 3 tablespoons of oil
  • 5 slices of fresh ginger
  • 4 cloves of garlic, sliced ​​or chopped
  • 2 small stems of spring onion, please cut into strips

Marinade:

  • 2 tbsp cornstarch
  • 4 tsp soy sauce
  • 2 tbsp white wine
  • 1 tsp oil-sesame oil

Sauce:

  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • 1 tsp of Chinese black vinegar
  • 1 dl water
  • 1/2 tbsp cornstarch

Kung Pao is a hearty and spicy chicken dish with a delicious homemade kung pao sauce. I learned this dish from my dear master Mr. Wegmüller, among other wonderful Chinese recipes. I have wonderful memories, I have learned a lot about Chinese cuisine in the 3 years I worked with him. Kung Pao is one of my favorites. Of course there are many more dishes, more recipes will follow in the future. In the Chinese cuisine, the preparation of the ingredients gives more to do than finalizing the dish.  Mise en place is the be-all and end-all, no matter what kind of cuisine.

How to do it!
 

Cut the chicken into small cubes. Then add the marinade and marinate for a good 30 minutes.

Mix the ingredients for the sauce in a small bowl and set it aside.

Now let the wok get very hot with some oil, meat must always be fried very hot. Then quickly fry the chicken. Then take out of the wok and set aside.

Put some oil in the wok again. Then add ginger, garlic and chilli and braise briefly. Now add the chicken back in. After that, add the roasted peanuts or cashew nuts.

Do not let the meat cook anymore. Let it sit a little bit.

Finally add the sliced ​​spring onions.

Basmati rice ingredients:

  • 1 large cup of basmati rice
  • 1.1 / 2 cups of water

Basmati rice is very easy to prepare.

I would not salt the rice, mostly white rice is perfumed and it tastes much better on its own. Let the rice cook (covered) for 2 minutes and it is best to set the rice aside. It goes on by itself.

Your Kung Pao Chicken is ready to serve.

Arrange the meat nicely on a plate, garnish the dish with coriander and serve with the basmati rice.

A cool Tsingato beer is suitable as a drink.

Ready to serve, enjoy!

Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice