Chicken Noodle Soup

Ingredients

• 130 gms can of corn kernels
• 2 boneless chicken breasts
• 1 1/2 cups chicken stock (made with a stock cube is fine)
• 2 cups water
• 1 tsp soy sauce
• 85 gms packet chicken flavoured two-minute noodles

Method

Open the can of corn and drainall the liquid. Cut the chicken into 1 cm wide strips. Pour the stock and wate in a large pan on a hih flame and cover with lid. Once boiling, add the chicken strips, corn, soy sauce, the noodles and the sachet of flavouring from the noodle packet(use half the sachet for a more subtle taste).

Lower the heat to medium and bubble gently till noodles are done and chicken is cooked. Ladle into soup bowls and serve hot.

Stuffed Chicken Breast

Ingredients

• 4 boneless chicken breast
• 200 gms mushrooms, sliced
• 150 gms cheese, diced (trybrie, mozzarella, or camembert for different flavors)
• 8 slices of bacon
• Butter to fry
• Salt and pepper, to taste
• A few cloves and crushed garlic

Method

Heat the oven to 200 degree C. Melt the butter in a pan and fry the mushrooms with garlic, salt and pepper. Slit the chicken into half and set aside.

Mix the mushrooms with the cheese and spoon into the chicken breasts. Wrap this with two slices of bacon and place on a baking tray.

Roast for 20-30 minutes.

Deep-fried Chicken Ball in Sweet and Sour Sauce

Ingredients:

• 200 gms boneless chicken leggs, cut into chunks
• 75 gms potato starch
• 75 gms plain flour
• 3 eggs
• 50 gms sliced pineapple
• 20 gms each red, yellow and green peppers
• 150 gms sweet and sour sauce
• 30 gms cornflour solution

For the marinade:

• 15 gms minced garlic
• White pepper powder and salt, a pinch each
• 10 ml sesame oil
• 5 gms cooking sauce
• 5 gms chicken stock cube
• 2 gms baking powder

Method:

• Mix together all the ingredients for the marinade and rub it all over the chicken. Keep it in the chiller for 12 hours
• Mix together eggs and potato starch to make a thick batter. Dip chicken in it and coat evenly with batter. Then dip each piece in flour. Repeat the process till all the chicken is used up. Chill chicken for about 40 minutes and then deep-fry till golden brown. Drain and keep aside.
• Heat sweet and sour sauce. Add peppers and pineapple pieces to the sauce and saute it till they soften. Add fried chicken and cornflour solution. Cook till the sauce thickens.
• Serve hot with fried rice.

Chicken with Veggies

Ingredients

150 gms chicken
25 gms cabbage, chopped
25 gms carrot, chopped
2 black fungus, chopped
2 cloves garlic, chopped
1 inch ginger, chopped
1 tsp chilli paste
1 egg
3 tsp cornflour
300 ml oil
1 tsp sesame seeds
1 tsp salt
1/2 tsp pepper
1/4 MSG
1 spring onion
1 cube chicken bouillion(broth)

Method

• Heat oil in a pan. Coat chicken with egg and cornflour and seasoning and fry it in oil for two minutes. Drain and keep aside. Drain out all the oil, leaving behind about 2 tbsp in the wok.
• Saute ginger, garlic and chilli paste. Add chicken along with the vegetables and saute for a minute. Add chicken bouillion to the sauce and thicken with corn flour. Spoon it out in a dish and garnish with spring onions and sesame seeds.
• Serves 1.

GRILLED CHICKEN

Ingredients
750 gms chicken breast
For the marinade:
25 gms mashed garlic
20 gms olive oil
10 gms fresh thyme, chopped(if available)
Salt and white pepper to taste
For thyme sauce:
40 gms butter
60 gms chopped garlic
35 grms plain flour
400 ml chicken stock
15 gms fresh thyme
Salt and white pepper to taste

Method

Mix the ingredients for the marinade and marinate chicken for atleast 6 hours. Grill chicken till done. To make the thyme sauce: Heat butter in a saucepan and saute garlic till brown. Add flour and cook for 8 minutes until brown. Add chicken stock with salt and pepper, let it boil for 10 minutes on a slow fire. Add thyme and boil for a few minutes more. To serve, place chicken on a plate and drizzle sauce over.

Notes: Serves with mashed potato.

Sweet and Sour Chicken

Ingredients:
220 gms boneless chicken breast, cut into pieces
4 tbsp cornstarch, dissolved in water
1 tsp salt
1 egg
2 tbsp water
1 tbsp oil
Oil, for deep frying
For vegetables:
25 gms spring onion, chopped
35 gms each, red and green peppers, cut into strips
15 gms ginger, finely chopped
10 gms each, chopped garlic and fresh coriander
30 ml sweet and sour sauce
2 tbsp oil
Method:
Sprinkle salt over chicken and keep aside for 2-3 hours. Drizzle a little water over the chicken and then smear half the cornstarch solution evenly. Refrigerate till dry. Mix together egg, water and boil. Dip chicken pieces in the egg mixture, then soak in remaining cornstarch . Heat oil and deep fry. Drain and keep aside.
Vegetables: Heat oil in a wok and stir-fry all the vegetables. Add sweet and sour sauce. Lastly, add chicken to the wok and stir until all nuggets are coated with sauce. serve.

Chicken Curry

Ingredients:
1 kg chicken
200 ml yoghurt
150 gms tomato puree
500 gms sliced onion, fried till brown and ground to a paste
1 tbsp ginger-garlic paste
1tbsp turmeric powder
2 tsp red chilli powder to taste
salt to taste
150 gms clarified butter
1 tsp garam masala

Method:
Add yoghurt, tomato puree, brown onion paste, ginger-garlic paste, turmeric powder, red chilli powder, salt and clarified butter to the pan. Mix it well. Now place the pan on fire and cook the spices till the oil separates.
Then add chicken and garam masala, mix well and cook till the chicken is done. Chicken curry is ready to be eaten. Serve hot w/tandoori roti or rice

Steamed Chicken in Subtle Sauces

Ingredients:
300 gms boneless chicken diced
25 gms chopped ginger
25 gms chopped garlic
20 gms red chilli paste
10 gms black beans
10 gms oyster sauce
15 ml cooking wine
15 ml sesame oil
salt and pepper to taste

Method:
Mix the diced chicken with all the other ingredients. Steam till cooked.
Fr:Khaleej Times

Chicken Marag

Ingredients:
1 kg boneless chicken, cubed
2 big onions, chopped
4 crushed garlic cloves
4 tomatoes chopped
2 tbsp bahrat*
1 tsp ground ginger
½ tsp turmeric powder
1 tsp chili powder
1piece cinnamon stick
½ cup raisins
½ cup almonds
Water or chicken stock
Lemon juice
Salt to taste
2-3 tsp oil

Method:
Fry the onions and garlic till transparent. Add the almonds, bahrat*, ginger, turmeric an chili powder. Stir fry for two minutes. Put in the chicken pieces and fry until brown. Add the raisins, tomatoes, lemon juice and water or stock. Boil for a while. Mix in salt and cinnamon. Cover and simmer for an hour.

Three Sauce Chicken

Ingredients:
1 chicken cut into big pieces
1 cup white sauce
½ cup mayonnaise
1 cup tomato puree
2 tbsp oil

Method:
Mix all the items and pour over the chicken. In a heavy bottomed pan, heat oil and put in the chicken. Cover the pan and cook till done.