The Wonderful Wok: Stir Frying Basics

Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors. A few basics are all you need to get cooking!





Purchase your wok. You don't need to spend hundreds of dollars on state-of-the-art cookware. A standard, stainless-steel wok, purchased for less than $50, will serve its purpose well. The heavier the wok, the better it will retain heat. This is important because you must cook at a high temperature to avoid stewing or steaming your ingredients.





Season your wok. Before you use your wok for the first time, you must season it. Seasoning the wok is a way to "break it in" to ensure even heat-distribution during stir-frying, and helps lock in the flavors of the food as its cooking. When you remove your wok from its packaging, you may notice a greasy film on the surface. Wipe this film away, and wash your wok in warm, soapy water. To season your wok, put it on the stove over medium-high heat for a few minutes. Add a drop or two of oil, and swirl it around to coat the surface evenly. Remove from the stovetop to let cool for a bit, and then use a paper towel to wipe out the oily residue. You may want to season your wok once more before you begin cooking with it.





Gather your utensils. Professional chefs use a mesh ladle to toss meat and vegetables around in the wok, but if you don't have one of these, a wooden spoon will do just fine. Place several large, clean bowls and plates on the counter next to your wok so you can set your cooked items aside as you prepare them in batches. Other items you'll need: a chef's knife, cutting board, and several bowls of different sizes to store liquid mixtures and chopped herbs and vegetables.





Cut and dry food prep. The most time-consuming part of stir-frying is preparing the ingredients. You'll want everything portioned out and cleaned, chopped, sliced and diced in advance. The actual stir-frying is fast and furious (you've probably heard those pans rattling like mad while waiting for your Chinese takeout!) so meat, vegetables, noodles, spices and oils should be ready and within reaching distance so you can grab and get on with it. Chop everything into bite-sized chunks to ensure quick and thorough cooking. Make sure there's no extra water or other liquid in your wok while stir-frying meat and vegetables. As mentioned earlier, liquid in the wok will cause your meal to stew instead of lightly fry.





Stir-fry in batches. Properly stir-fried food retains its crisp, firm exterior and tender, juicy inside by cooking small portions at a time. Heat the wok, drizzle in enough oil to coat the surface, and add enough small cuts of beef, pork or chicken to just cover the bottom. Fry on medium-high heat, tossing the entire time. When your first batch of meat is thoroughly cooked, remove from the wok and drain on paper towels. Fry the second batch in a little more oil, and then set aside. Oil the pan once more, toss in a few cloves of crushed garlic and/or ginger, and stir-fry the vegetables, adding the thicker ingredients like potatoes and carrots first, and then tossing in quicker-cooking ingredients like scallions and mushrooms at the end. When the vegetables are done, return the meat to the pot with the vegetables, and finish with your liquid sauces and seasonings. Give everything a quick toss, simmer for a few minutes and then remove from heat.





Learn the flavors. Thai cooking is immensely popular right now; similar to Chinese, but with its own exotic spices and flavorings, some of which take their cue from Indian cuisine. Malaysian, Japanese, Vietnamese and Korean fare all boast their signature recipes as well. With practice, you'll learn which spices and sauces go with what and how to identify their flavors. You can buy most of what you need at an Asian specialty store.





Always have some Asian cooking staples on hand: soy sauce, oyster sauce, hoisin sauce, fish sauce. Fresh ginger, garlic, chillies, galangal, Asian shallots, scallions, kaffir lime leaves, cilantro and lemongrass. Green or red curry paste, shrimp paste. Noodles and rice. And of course... plenty of fresh meat, fish, tofu and vegetables. Pork, chicken, beef, shrimp, prawns, scallops. Onions, carrots, broccoli, snow peas, bok choi (Chinese cabbage), mushrooms (regular, oyster mushrooms, shitake mushrooms).





There really is no limit to what you can do with a wok, an assortment of meats, vegetables, spices and sauces. If you're the creative chef, feel free to experiment. If you're a "by the book" cook, go out and purchase a stir-fry cookbook which will explain each technique in detail as well as familiarize you with the exotic ingredients. Above all: know that stir-frying is a healthy way to prepare and enjoy the foods you love in the comfort of home.

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Fried Rice method Ideas

Fried rice is a beloved dish in most countries colse to the world. In America, the dish can be found at any Chinese-American bistro or on tables in many homes. Cooking this dish is a extraordinary way to use up leftover rice and spice up a humdrum dinner. Fried rice can be made with vegetables and served as a side dish or with the increasing of meat, poultry or seafood, fried rice can be a meal by itself.

The basic ingredients in the dish are pre-cooked white, long-grain rice, scallions and egg. The wok is pre-heated, an oil with a high smoke point such as peanut, canola or grapeseed oil is added, and then the egg is fried until it is just soft. The egg is pushed outward up the side of the pan while the rice heats. To end the dish, the egg, rice and scallions are stirred together until heated thoroughly. Soy sauce or oyster sauce can be added at the end, although some people believe that the rice should be seasoned with nothing more than salt.

Pan Fried Chicken

Fried rice is a versatile dish that can be made to suit any person's tastes by adding a few extra ingredients. Vegetables like carrots, broccoli and pea pods make a colorful, tasty side dish that go well with chicken main courses, while adding bean sprouts, water chestnuts and bamboo shoots makes a extraordinary accompaniment to a beef meal. Garlic, onions and bell peppers also make a great tasting dish that complements just about any entrée.

Adding diced beef, pork, chicken, shrimp or prawns to fried rice creates another dimension to the dish. A beloved Japanese dish is Omurice, or Omelette Rice. In Omurice, the dish is made with vegetables and meat, encased in an egg omelette and seasoned with ketchup. Yangchow or Yangzhou Rice is a Chinese dish named after the city that the dish is believed to have originated from. It mixes prawns, roast pork, peas and scallions, and is sometimes found in Chinese-American restaurants under the name of special Rice.

Authentic recipes often comprise the flavors and ingredients indigenous to the area they are created in. For instance, Thai Fried Rice uses aromatic Jasmine rice instead of white rice and is ordinarily served with cucumber slices and a spicy sauce made with fish sauce, Thai chili and garlic. Hawaiian Fried Rice combines egg, peas, carrot and green onions with whether Spam or Portuguese sausage, or sometimes both. The best recipes consolidate the cook's beloved ingredients stir-fried in a seasoned wok to yield a splendor of flavors.

Fried Rice method Ideas

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Boneless Chicken Recipes - Easy & Quick To Prepare!

These boneless chicken recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy boneless chicken recipes:

Pan Fried Chicken

>> Honey Only Chicken Muffins

1 c Unbleached flour

1 c Cornmeal

1 tb Baking powder

1 tb Mustard - dry

1/2 ts Baking soda

1/2 ts Salt

2 c Skinless boneless chicken Breast -- cooked/chopped

1 c Buttermilk at room Temperature

1/4 c Applesauce at room Temperature

2 Egg whites whipped

2 tb Honey

Preheat oven at 350. Put in order 12 muffin tins with cooking spray and flour. In a mixing bowl, merge flour, cornmeal, baking powder, mustard, baking soda, and salt.

In a an additional one mixing bowl, merge chicken, buttermilk, applesauce, egg whites, and honey. Mix wet ingredients with dry ingredients just until moistened. Use an ice cream scoop to fill muffin tins 3/4 full. Bake for 20 minutes.

Here is an additional one recipe that is very tricky but very easy to prepare. Just check it out, you'll surely like it.

>> Boneless Chicken With Pimento's

1 c Cream of chicken soup

2 T Oil

1/2 cn Milk

1/2 c Grated cheese

2 T Mustard

1 Box of broccoli spears

2 T Chopped pimento

Brown boneless chicken in oil. Add soup, milk, grated cheese, mustard. Then add broccoli and pimento Cook 2 minutes. Serve over rice.

In a an additional one mixing bowl, merge chicken, buttermilk, applesauce, egg whites, and honey. Mix wet ingredients with dry ingredients just until moistened. Use an ice cream scoop to fill muffin tins 3/4 full. Bake for 20 minutes.

That's it for today! If you want more boneless chicken recipes just check below:

Boneless Chicken Recipes - Easy & Quick To Prepare!

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The Philippine Festivity of Lechons

Festivities in the Philippines are the time in which celebrations are celebrated to the max. Dancing and drinking and eating are abundant in this special and eventful time. People wearing colorful and traditional outfits are walking or otherwise dancing in the middle of the street, showing the Barangays they represent. But aside from these similarities of any festivities in the Philippines, there is always one thing that is always present in any kind of festivity, and that is the Philippine Lechon.

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A Nepalese Chicken method

Nepal has a range of cuisines because the country has varying climates, ethnicity, and soil types. The food might be quite basic, compared to some original Mexican recipes or Asian dishes, but it is tasty and most population enjoy it. Garlic, ginger, chilies, cumin, coriander, mustard oil, and ghee are used in many recipes and yak butter is sometimes part of these dishes too.

Dal-bhat-tarkari is eaten all over Nepal and this dish is made with rice or an additional one grain, vegetable curry and a spiced lentil soup. A very spicy chutney is normally served with it and this might be made with fermented pickles or it might be made with fresh ingredients. There are verily thousands of ways of production dal-bhat-tarkari and it might be accompanied by chili peppers and lemon or lime slices.

Pan Fried Chicken

Flat bread, beaten rice, or curried vegetables are often served as snacks. Although urban restaurants have tables and chairs, meals are normally eaten squatting or seated on the floor at home in Nepal. The fingers on the right hand are used to bring the food to the mouth and the hand is washed before and after eating.

The following recipe combines chicken with vegetables, ginger, and spices to make a basic yet truly delicious Nepalese curry recipe. The spices work in harmony to give the chicken and other ingredients a unique and special flavor.

What You Need:

2 lbs chopped boneless, skinless chicken breast 2 tomatoes 2 red bell peppers 1 onion 3 chopped garlic cloves 1 teaspoon chopped ginger root 4 tablespoons plain yogurt 3 tablespoons vegetable oil 1/2 teaspoon cumin seed 1 teaspoon ground coriander 1 teaspoon salt 1 teaspoon black pepper Cooked white rice, to serve

How To Make It:

Combine a tablespoon of the yogurt with half the garlic and half the salt and pepper. Marinate the chicken in this compound in the refrigerator for half an hour. Chop the bell peppers, onion, and one of the tomatoes.

Pour one tablespoon of the oil into a pan and slowly fry these vegetables for half an hour. Add a pinch of black pepper and cover the pan so the vegetables can steam.

Fry the chicken in a skillet until it is golden brown. Drain the fat off. Heat a tablespoon of oil in an additional one pan and fry the other tomato, after peeling and de-seeding it and crushing it a bit. Add the remaining garlic, the cumin, and coriander to the pan and fry for five minutes. Add three tablespoons of the yogurt or four if you prefer a wetter mixture.

Stir in the chicken and let it cook until the gravy is thick and oil appears on the pan edges. Replacement the steamed vegetables to a warmed serving platter and spoon the chicken compound on top. Serve the white rice on the side.

A Nepalese Chicken method

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Prawn Recipe from Thailand

Everyone loves shrimp! Shrimp contains high levels of calcium, protein, and iodine but are low in food energy. They are delicious and packed with nutrients that are good for one's health. Shrimp can be cooked in several different ways and taste delicious. Most popular is probably Pad Thai with Shrimp, but you also should try this mouth watering Thai shrimp recipe that is not only budget friendly but is easy to prepare as well.

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Turn Your Left Over Rice Into Tasty Chinese Fried Rice

Turn your leftover white rice into the best fried rice you ever had! Fried rice is one of my favorite Chinese dishes. Shrimp, beef or chicken, I love them all. When I go out for Chinese food, I all the time take all of the leftover white rice back home for manufacture fried rice that lasts me any days.

It's uncomplicated to make, but you must have the right ingredients to make it taste like you bought it at your favorite Chinese restaurant. Here's what you need:

Pan Fried Chicken

2 - 4 cups of cooked leftover white rice
1 - 2 eggs
2 - 3 garlic cloves chopped
2 - 4 tablespoons of Kikkoman Soy Sauce
2 - 3 teaspoons of Sesame oil
1 - package of icy peas (optional peas & carrots)
3 - tablespoons of Peanut oil or Olive oil ( I all the time use olive oil because it is healthier but peanut oil is beloved in Chinese cooking because of its high burning temperature.)

A hand full of chopped fresh shrimp, chicken or beef chopped

This first step took me a long time to learn, but it is the most important part of the whole recipe. Beat your eggs as if you were going to make scramble eggs.

I use an old wok that I got at a stable sale but you can use any good frying pan. Place 1 tablespoon of oil into your pan and heat the pan to high. Before the oil starts to smoke throw in your eggs and beat until they are over cooked and start breaking apart into smaller pieces. Take off your eggs from the wok and place them into a package for later.

Now add 1-2 tablespoons of oil and ½ the chopped garlic. All things should happen fast if you have your heat on high so be fast. Throw your shrimp or meat in the wok and stir fry for a few minutes until cooked and then Take off from the wok and place into the package with the eggs.

Now add the rest of the oil and 1-2 teaspoons of sesame oil. Add all the remaining chopped garlic and a handful of icy green peas. Stir fry for a tiny then add the white rice and stir fry for other few minutes. Add all the ingredients that you put aside in the package and start putting in soy sauce as you continue to stir fry.

Taste it as you go along and you may want to add more soy sauce or sesame oil. Enjoy!

I spent two years in Japan and loved the way they served and presented fried rice to you in a restaurant. Here is this presentation trick I learned while in Japan.

Get a nice shaped Chinese or Japanese soup bowl and pack down your fried rice in a bowl. Place a flat serving dish on top of the bowl and now place your hand on top of the flat dish while turning the dish upside down. Put into the microwave for a few minutes with the bowl still on the rice.

When you take the fried rice out of the microwave Take off the bowl and you have a nice shaped mound of fried rice ready to be served.

Turn Your Left Over Rice Into Tasty Chinese Fried Rice

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Cheap Eating: How to Live and Eat Well on 20 Dollars Per Week

A lot of friends and acquaintances ask me how I save so much money and stay in great shape without even working out. The answer is always profoundly simple and always catches them off guard. Whenever I give them the plan to do it, they end up saving 300 dollars a month, minimum. If you want to save hundreds of dollars per month (or per week depending on your habits), as well as get in great shape, here is exactly how I do it:
You've got to cook meals at home using some key ingredients from grocery stores that you need to start picking up. For example - if you grab a drink at a coffee shop or starbucks in the morning, and get a crappy fast food meal on the way to, or back from work, you'll already save 300 dollars (and your health) by switching it up. Here are they key ingredients you need to work it:
Beans (canned, any variety you enjoy)
Eggs
Bread
Tomato sauce (pasta sauce, jarred or canned)
Pasta
Oil (olive oil or canola oil)
Basic spices, such as salt, pepper, oregano, basil, etc
Vegetables that are ON SALE, such as potatoes, onions, peppers, etc
Meat (beef, chicken breasts, drumsticks, thighs, etc, fish) that are ON SALE
You'll need to wake up 10 minutes earlier to make breakfast - but the money you'll save adds up to a few DAYS of work per month. Here are some basics you can make with eggs: hardboiled (almost no effort), scrambled, overeasy, fried, poached, omelette (using any variety of veggies). Pop in some toast, and you have a solid and healthy breakfast costing about 50 cents. If you make a bad processed microwave or oven-ready breakfast, or grab something on the way to work, in addition to starbucks or some other coffee chain, you'll already save 300 per month just on one meal of the day by switching it up.
For lunch you have a lot of options if you pre-make the meal and bring it to the office. You can slap pan-fried chicken breasts on bread with veggies and your choice of dressing, all for around a dollar for a delicious and healthy meal. You can make pasta and bring it in tupperware. It's up to you.
For dinner, you can make any meat you picked up along with sauteed vegetables, steamed broccoli, potatoes, anything really. It's up to your imagination. Cooking instead of popping in some microwaveable or processed pre-made dinner will save you 5 dollars per meal.
These changes will not only have you shedding several pounds per week (without even being hungry), but you'll gain valuable cooking skills, and will save between 300-600 dollars per month depending on how you eat right now. That's enough for a luxury car lease, or enough to pay for some of or all of your rent. Any of my friends that have stuck with this shower me in thanks - the money comes out of thin air in a way, and they can enjoy using it on other more important things, not fast food they take for granted anyway.

For tips and secrets on getting groceries for dirt cheap when you're out shopping, as well as tips on how to get dirt cheap airfare, save gas with your car, and more, visit budget meal plans. Savings are in the hundreds, arm yourself with the knowledge to change your lifestyle for the better.

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A Traditional Italian Meal

A traditional Italian meal comprises of different segments. Each segment have its traditional name.

PRIMO named as first course in a traditional Italian meal often comprise of a hot dish for example gnocchi, risotto, pasta, polenta or soup with lots of vegetarian choices. It traditionally has the most carbohydrate. Alternativelly it could be a copld plate of mets, olives and breads with balsamic vinegar.

SECONDO (second course): Ina traditional Italian meal this is generally considered as the major dish of meat or fish. Chicken, Pork and Veal are conventionally the most frequent in an Italian SECONDO course and are often casseroled or pan-fried. Beef is used as steaks (bistecca) while lamb (agnello) is roasted on particular traditional events, for example Christmas and Easter. In Italian cuisine seafood especially fish are mostly used as major or main courses.

CONTORNO (side dish): In a traditional Italian meal CONTORNO possibly a fresh salad or cooked vegetables. But it is also a fact that salad is usually provided with the major course. Commonly used vegetables are beans (pulses and greens), potatoes (often salty) and carrots.

DOLCE (dessert): In a traditional Italian meal DOLCE or desert is also named "the cakes and cookies course". Italian cuisine has a number of sweet treats and sweet desserts. These Italian sweet dishes or desserts include Amaretti -- almond flavored meringues which are famous as macaroons in Australia, Panforte, -- sweet semi solid strong bread prepared withy nuts and dried fruits and Pannettone, an extremely tasty bread-cake.

Finally the Coffee: Italian coffee is the essence of Italy. But Italian Coffee is somewhat of a misnomer if taken literally as very little, if any, coffee is actually grown in Italy.

The proper way to make Italian coffee is to make it the way the Italians do. It is only when you use an Italian coffee brand and the Italian coffee making technique that you will end up with the perfect Italian coffee cup. Italian coffees use mainly the Arabica variety of coffee bean, known for its full flavor and low caffeine content. You will find Italian coffee is split into several types, espresso, caffe latte, cappuccino; there would seem to be as many types of Italian coffee as there are pastas.

Espresso

Please don't say expresso, there is no "x" only an "s"
Espresso was developed in Milan, Italy, in the early 20th century, but up until the mid-1940s it was a beverage produced solely with steam pressure. Espresso : known a Caffe in Italy, is served in a 3 oz or demitasse cup. It is not a specific bean or roast level. Espresso is not made to sip casually; it is made to be drunk in two or three sips at most. The Italian coffee pot is by far the most important coffee making tool that you will need to enjoy a decent cup of espresso the Italian way. Traditionally the Italian coffee pot is known as the Moka pot or the Espresso pot.

Cappuccino

Cappuccino is espresso with foamed milk and containing equal parts espresso, steamed milk and foamed milk. It would seem that cappuccino and caffè latte, usually sipped seated at a table, are the drinks most frequently ordered throughout the day in the coffee shops of the US and UK.



Kath Ibbetson has a BSc, a diploma in aromatherapy and a certificate in counselling. But most of all she is a mother and an enthusiastic Italian cook. Italian food is her passion and she has been cooking it for 30 years. Visit her site FoodTheItalianWay.com

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Brie Appetizer formula - Fried Cheese Cubes

This Brie appetizer recipe takes only a few minutes to put together and you could make it at the last minute for unexpected guests. They will be very surprised and pleased that you could come up with something so warm and tasty at such short notice. Although this recipe calls for Brie cheese, you could successfully use it with any slice-able cheese that melts easily.

Croustillant de Brie

Pan Fried Chicken

1 egg 1 tablespoon water 2 tablespoons all purpose flour 1/2 cup dried fine bread crumbs 8 ounces Brie cheese vegetable oil for frying

In a small, shallow bowl, use a fork to beat the egg with the water until blended.

Place the flour on a plate.

Place the bread crumbs on a plate.

Slice the Brie into 24 or so equal sized cubes.

Dredge each of the pieces in the flour, then shake off the excess.

Next dip each piece of cheese in the egg, turning to coat all sides with the egg.

Finally, roll the pieces in the bread crumbs. You will probably need to use your finger tips to make sure each piece is well coated.

If you wish, you can now place the breaded cheese in the refrigerator for several hours to wait until you wish to serve. Otherwise, you can fry right away.

To fry, heat 1/8 inch of oil in a sturdy frying pan on medium high heat. When the oil is hot, add the cheese. It will speedily brown. Turn gradually to brown on all sides. The whole process will take only one or two minutes. Be specific not to leave the cheese in the oil for too long or it will break through the breading and ooze.

Remove the cheese from the cooking oil and place on paper towel to discharge some of the oil.

Serve the fried cheese cubes immediately with toothpicks or forks.

Makes 24 appetizer bites.

You may wish to offer a dipping sauce with this Brie appetizer recipe. The salty mild taste of Brie goes very well with fruit flavors and you could try dipping it in jam thinned with a minute water - fig, apricot or raspberry would all be sensational. If you mix the jam with a minute vinegar instead of water, you will get a great tasting sweet and sour sauce.

Brie Appetizer formula - Fried Cheese Cubes

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Ideal Cooking Equipments For Your Kitchen

There are many types of cooking equipments. A good choice of cooking equipments will ensure that you will have the best cooking experience and enjoy the food you cook. Learn more on some of the essential equipments needed for your cooking.

Cooking is fun and enjoyable especially if you can cook the easy way. It is therefore important to have the best cooking equipments and cookware to make your cooking experience more easy and comfortable. It is best to acquire high quality cooking equipments and cookware to ensure that you will cook your food in the best way without wasting time.

You can choose cooking ware and equipments that can be used in many different kinds of cooking. Some of these equipments come in sets, ideal investment for your kitchen. Don't clutter your kitchen cabinets with a lot of cook wares. A multipurpose cookware and equipments are the best choice.

When choosing cook wares and kitchen equipments, choose according to quality, efficiency, versatility and value for money. Most often the top of the line products are the best. Let us look on some of the essential cook wares and kitchen equipments.

Cooking Pan
The best choice of cooking pan is those made from the most durable material. A stainless steel pan is a great choice. Good quality pans are capable of spreading heat evenly which cooks food without burning it.

Chopping Boards
Chopping boards receive hard blows most of the time so it is ideal to get a very sturdy one. It is advisable to have at least two chopping boards, one for chopping vegetables, fruits, garnishes and one for meat products and fish.

Whisk
Ideal choices are those made of stainless steel wires with a wooden grip. Make sure that the weight is even for ease of use and comfort. A medium sized whisk is recommended. It can fit in any size of bowl for mixing.

Roasting Pan
A roasting pan is a good investment for any kitchen which can be used to roast any type of food such as chicken, ribs, ham or turkey. Choose a roasting pan that comes with racks. The rack is used to elevate the meat to avoid it from touching fats and provides a balanced flow of air. It cooks meat more tender and juicier.

The best roasting pan are made of copper and aluminum, capable of distributing heat evenly.

Spatula
Spatulas are the most basic necessity for every kitchen. It is used for stirring and scraping food. A wooden spatula is recommended since it is well built and can easily stir any kind of food without damaging the cooking pan.

Tongs
Tongs are essential especially for frying meat, fish, potatoes and other hot food. Look for the tongs that has a strong grip with good handles. Basically the 12 inches is good enough for any frying purpose. Stainless steel made tongs do not rust and stain unlike ordinary metal.

These are only among the few essential in your kitchen ware which makes your cooking easier and exciting. You can always add any additional cooking ware or equipment according to your cooking requirement and of course your budget.



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Chicken in Green Curry With Coconut Milk

Last week I had a occasion to bring a friend of mine to a Thai cafeteria in downtown. He has heard a lot about Thai food but never tried it before. Actually, he would like to come to Thai cafeteria many times but he didn't know what to eat. He was so happy that day because I accompanied him to the restaurant. I ordered a few Thai dish for him to try. He liked it all but what he liked most was chicken in green curry with coconut milk. He asked me to teach him how to cook this menu. So I told him to log into my blog and checked it out. That is why I am here today.

Chicken in green curry with coconut milk is the top 3 Thai foods at all times (after Tom Yum Koong and Pad Thai) . It is a tiny bit spicy and sweet. It looks very nice, colourful and delicious. The most leading thing is so easy to cook. Many people don't believe me when I tell them that this menu is so easy to cook. So I'm going to show you now how easy it is. Let's get started.

Pan Fried Chicken

Ingredients

400 grams breast chicken (cut it into strips)
5 tablespoons cooking oil
1 tablespoon green curry paste (you can buy it in a can from supermarket)
250 ml coconut milk (1 can)
1 tablespoon fish sauce
1 tablespoon sugar
3-4 leaves of basil

Preparation

1. Put cooking oil in a pan (medium heat)
2. Put green curry paste in a pan and stir fried for 2 minutes
3. Put chicken in a pan and stir fried until chicken is cooked
4. Put coconut milk, fish sauce and sugar in a pan
5. Wait until the coconut milk is boiling, turn the heat off and put the basil leaves on top

Now you are done. It smells so nice, isn' it? If you want it to more spicy, you can add more green curry paste. You can eat chicken green curry with steamed rice or spaghetti if you want. It is very appetizing and so easy to cook, isn't it ? Okay, enjoy your meal.

Chicken in Green Curry With Coconut Milk

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Unique Ways To Make Your Child Eat Breakfast…!

Getting your kids to eat something that's good for them can be tricky. Indeed getting them to eat anything at all can be difficult. It's bad enough when they are still trying out new tastes, but once they're at school and getting their own ideas about when and what they should eat it's even worse. They are renowned for snacking, so what better way to get something nutritious in them by taking advantage of this.

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An Easy Way to Cook Caribbean Style Fried Chicken

Fried chicken everybody loves it weather it's Kfc, Popeye's or from a local chicken and chip shop, fried chicken is a firm family favourite. So it's not surprising that many population think it's hard to recreate this tasty snack, but fret not because I'm going to share with you a no ifs ands or buts easy way, to generate excellent Caribbean style fried chicken.

Ever notice how fast food establishments fry chicken in deep pans of oil, and then after a set period of time they remove the chicken and it's all ready to eat?

Pan Fried Chicken

Well when your frying chicken at home it takes a bit more precision, to get tasty ready to eat fried chicken. As you have to ensure that you have fried the chicken evenly and long adequate in the pan of oil, so that the inside of the chicken is fully cooked, with no red juices.

So when deep frying chicken how long you should fry your chicken for? When should you turn your chicken over? How can you ensure you get tender well cooked chicken every time?

Simple... Season your chicken using varied tropical Caribbean seasonings, and then quick fry the chicken in a large pan of oil (ensuring you turn the chicken over, once the side frying in the oil turns crisp brown).

Once both sides of the chicken are crisp brown, remove the chicken from the oil, and place in a large baking tray. Then place your chicken into the oven, and leave to bake on a medium heat for 1hr (ensuring you turn the chicken over after 30 mins of cooking).

Remove your chicken from the oven and it's ready to eat, no red juices or rawness just crispy succulent Caribbean style fried chicken Enjoy.

An Easy Way to Cook Caribbean Style Fried Chicken

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A salutary Quick dinner recipe For Busy Families - Orange Chicken

It seems that our days are getting busier, and it's often hard to get a salutary and quick supper formula on the table at a uncostly time. House dinners are an leading part of the day and worth planning ahead to make sure there is a salutary quick supper formula available. Seeing salutary recipes that are quick and easy can be a challenge, but with a dinky planning ahead cooking supper can be a snap.

Plan a weeks worth of menus in advance and shop using a list. This will save you money on impulse items, and you will have a quick menu planned for every night of the week. When planning, be sure to take into list any regular weekly activities such as dinky league or dance lessons. Sometimes a crock pot meal or a cook ahead entrée is best for these nights.

Pan Fried Chicken

Here is a salutary quick supper formula that is uncomplicated to prepare, then cooks quickly in only 15 minutes in the oven while you put in order a box of rice pilaf and green vegetable. This salutary quick supper formula will help solve tonight's supper urgency and provide you with a winning entrée fit for a firm meal. As a bonus, it can be halved or vast to fit the whole of servings needed and uses only one bowl and one baking dish, so cleanup is easy.

If you're a dark meat fan, you could also use chicken thighs and legs for this recipe, but you would need to adjust the cooking time accordingly.

Healthy Quick and Easy Orange Chicken supper 4 chicken breast halves, skinned and boned

2 tablespoons butter or margarine, melted

1/2 teaspoon paprika

1/4 cup finely chopped onion

1 teaspoon salt

1/4 teaspoon dried rosemary, crumbled

pinch black pepper

1 cup orange juice

grated rind of 1 orange

Preheat the oven to 350 degrees F. Arrange the chicken breasts in a 13x9x2" baking dishDrizzle the chicken with the melted butter and sprinkle with paprika.Combine the remaining ingredients and pour over the chicken. Bake uncovered for 15 minutes, until fork tender, basting occasionally with the pan juices. Serving Suggestion: Serve with a wild rice pilaf and green beans or a salad.

A salutary Quick dinner recipe For Busy Families - Orange Chicken

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Awesome Chicken Fried Steak recipe

I have always loved chicken fried steak. My house loves it, too. I hope you like it! It can be served as an appetizer, offered to guests from platters at a wedding, potluck, or extra party. You nothing else but want to put in order that formula for your house and/or friends. Go ahead!

Ingredients of chicken fried steak recipe:

Pan Fried Chicken

4 cube steak cutlets

1 egg

1/4 cup milk

1 or 1/2 (approx.) flour

1/3 cup (approx.) cooking oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon paprika

Instructions of chicken fried steak recipe:

In a small bowl, beat the egg and milk together. Set aside. In a microscopic cup, shake all the spices together. Sprinkle on both sides of the cutlets. Lay flour out on a large plate or cutting board. Drag the cutlets straight through the flour so that both sides are completely covered. Dip each cutlet into the egg/milk composition and then drag once more straight through the flour. Set cutlets aside. Add cooking oil to a large, heavy skillet-oil should be about 1/2 inch deep. Heat skillet to medium-high heat. When a drop of water sprinkled into skillet "pops", you're ready to cook. With tongs or a long fork, considered place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Sell out heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.

Here is a tip for some gravy:

Save 2 Tablespoons of the oil when you are finished. Add about 3 Tablespoons of flour and a 1/4 teaspoon of salt. Heat over medium heat and gradually add 1/2 cup of milk and 1/2 cup of water. Add dashes of pepper to taste.

Awesome Chicken Fried Steak recipe

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Ways to Bake Chicken For healthy Results

Some individuals will only eat chicken that has been fried because that is what they re used to or grew up with especially in the South. Not taking anyone away from the tasted and memories linked with fried chicken, the fact remains it is not as salutary as it should be. For a healthier meal along with chicken, there are ways to bake chicken so that the taste is wonderful and it remains a salutary meal choice. The ways to bake chicken also work for those who are on a diet and is also a good choice for families who are working together to eat healthier.

The fact is that much easier ways of cooking exist that will replace fried foods and make them taste just as good if not better. Why not find new ways to bake chicken. It is surely straightforward to do. With some straightforward instructions, you can be making ready a salutary and great tasting meal in no time at all.

Pan Fried Chicken

Ways to bake a chicken contain using a whole chicken or one which has been cut. You can also use only breast meat to make it even healthier. Wash the chicken or pieces in water and cover lightly with olive oil. Sprinkle each one with salt and pepper. You can also use marinade at this point. A homemade range includes fresh or dried herbs of oregano, rosemary, and thyme. You can also select low fat soy sauce or lemon.

Preheat your oven to 350 degrees. While the oven is heating, add the coated chicken or pieces to a baking dish. Put in the heated oven uncovered. The chicken will need to bake for 90 minutes at the 350 degrees until the surface is a nice golden brown color.

To make sure the chicken is cooked through, place a meat thermometer into the thick parts and make sure it reaches 170 degrees. If they have reached this temperature, they are ready to come out of the oven. Chicken thighs need to reach 180 degrees before they are ready. Chicken which is not cooked all the way can make you very sick.

When you take the chicken from the oven, cut straight through the thick parts to make sure there is only white meat and no blood or uncooked parts. When white meat is showing, the meat is ready to be served.

When one chooses to find ways to bake chicken instead of frying it, the meal becomes much healthier and tastes much better. Baked chicken wins out over fried every time. Reheating the chicken for leftovers tastes even better than it did the first day. Make sure not to reheat any more than you will eat. Reheating can only be done one time and the leftovers will need to be discarded. You also only keep food for a maximum of three days after it is prepared.

Add a wonderful side dish of potatoes with onions and garlic or some fresh vegetables. Your family will be much healthier for it and you will love the taste of in the range found in ways to bake chicken for meals.

Ways to Bake Chicken For healthy Results

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Why Chicken Is A Great selection For A Main procedure

No matter what the meal the main course sets the stage for how the rest of the meal is prepared, cooked, served, and eaten. With regard to the making ready of the main course, this will also resolve either the meal is salutary or not. In increasing to the making ready cooking also helps to resolve either the meal taste good or not. How the meal appeals to those population that are dining upon it will be decided by how it is served and presentation is half of the suspect that the population will either enjoy the meal or not. The side dishes that are served with the main course help to resolve how each diner will eat the meal.

Fowl can be a great choice for a main course because of price, taste, and nutrition. Some great daily choices for a meals main course are chicken and turkey. Both of these birds are raised in fullness by both family and industrial farms for the purpose of consumption although some believe that wild turkey tastes good than farm raised. Cornish hens are someone else farm raised fowl that is widely consumed. Some game birds make for a great choice as a main course the most familiar of these being quail and pheasant, which you can either buy or hunt if you are a sportsman.

Pan Fried Chicken

However, for the purposes of this singular discussion, we are going to look at chicken as a dish and ways in which it might be prepared, cooked, and served up. You can have chicken several ways like such as on the bone. You can also have your chicken boneless, skinless, or a blend of the two. Boneless chicken has the benefit of being able to be consumes without having to remove it from the bone or worrying that you might accidently bite into or swallow a bone. Skinless chicken will serve to make the bird more nutritious, which is good for you.

The great thing about chicken as a meal is the variety of ways in which it can be made. Maybe the most familiar and time honored way of cooking chicken is of course fried. However, you can also bake, grill, broil, boil, and even rotisserie your chicken too. Any of these ways is roughly indeed healthier for you than frying the chicken will be. someone else amazing thing about chicken is that not only is it good hot, but it is also good served cold like a chicken salad. As you can see, chicken is a very versatile food, due to the variety of options it provides as a dish for a main course.

Fried Chicken

If you like chicken and fried chicken singular then maybe you will want o give this easy method a try. Your family is roughly indeed going to like this method too as long as they are not against eating fried foods.

What You Will Need:

1 chicken cut into parts 1-2 cups all-purpose flour 3-4 eggs 1 cup milk Seasonings (depends on personel taste) Cooking oil (canola) Large skillet Medium by hand beater

How to Make It:

1. In large skillet pour sufficient cooking oil to cover at least the bottom half of your chicken pieces.

2. In a large bowl incorporate eggs, milk, and seasonings and beat until contents are wholly blended.

3. wholly cover chicken parts in egg, milk, seasoning mixture.

4. Bring oil in skillet to a high heat.

5. Place chicken evenly in skillet and cook until golden brown.

6. When your chicken is golden brown on one side flip the chicken over and repeat this process.

Tip:

In place of the skillet and cooking oil, you may want to try this method baked. All you need to do is substitute a baking pan, but make sure to wholly cover the bottom of the pan with a cooking spray

Why Chicken Is A Great selection For A Main procedure

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How to Make Chicken Manchurian in a Half Hour

I am approximately sure that about 3/4 of us have "eating healthy" as part of our new year resolution. Eating salutary is not always an easy task especially for busy working moms trying to verbalize our family, our career, our businesses and so on. Cooking salutary can sort of fall in the back burner when you have to deal with all of that. It is way easier to pick up a pail of fried chicken or even tastier than the plain baked chicken we can put on the table for dinner. If you are a busy working mom like me, half hour is about all you have to get ready dinner well there you have it. A healthy, tasty Chicken Manchurian made in half hour.

What you need:

Pan Fried Chicken

300gms Boneless chicken pieces
1tsp All purpose flour/ Maida flour
1 tsp corn flour
1 tsp rice vinegar
1 egg
salt and pepper to taste
1tsp soya sauce
1 Onion Chopped
1 Capsicum chopped
2 tsp Ginger and garlic minced
1 tsp Soy Sauce
1 tsp Green chilly sauce
Pinch Ajinomoto / Msg
Pepper and Salt to taste
Enough Oil to fry

Preparations:

Take a bowl and mix All purpose flour, corn flour, vinegar, soya sauce, beaten egg, salt and pepper to fine batter. Marinade the chicken pieces in this batter for 10 mins and deep fry in hot oil till golden brown. Next heat 1tbsp of oil in a pan, add ginger, garlic, onions and capsicum. Saute for 2 mins, now add the soy sauce, chilli sauce, ajinomoto, pepper and salt. Mix well, if needed add exiguous water to get saucy texture. Add the fried chicken pieces to this compound and mix well, so that all the chicken pieces are coated with chilly sauce. Serve hot with Fried Rice or Noodles.

How to Make Chicken Manchurian in a Half Hour

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aged Recipes from Chefs of the Past -Part I

Risotto with Saffron - Maestro Martino, Italian, Circa 1477

Ingredients:

Pan Fried Chicken

350 g of Italian rice - 8 dl of whether chicken or capon broth - 3 egg yolks - 1 teabag's worth of saffron - powdered cinnamon - grated ginger - salt

Preparation:

Pour the rice into the boiling broth and cook until the liquid is absorbed. Leave to cool for about 10 minutes, then dress with ½ teaspoon of cinnamon and ditto the ginger. Join the saffron with some broth on the side and add it to the rice. Whisk the egg-yolks and add them speedily to the rice, then mix well. When done cooking, add salt to taste and serve.

Salmon Kebabs - Maitre Menon, French, Active 1740-1755

Ingredients:

1kg. Of app. 2cm thick slices of salmon, 1 ½ cups grated bread, 6 spoons of olive oil, 2 egg-yolks, 2 spoons minced parsley, 2 finely minced baby onions, salt, pepper, 4-8 skewers.

Preparation for this old recipe:

Skin and bone the salmon, then cut it into cubes of about 1 inch3. To prepare the marinade, whisk the oil and egg-yolks in a large box and add salt, pepper, parsley and baby onions. Add the salmon, mix it well then leave it to marinate for 1-2 hours. Put the salmon cubes onto the skewers and cover them with the grated bread. Cook them on the grill about 10-15cm from the flame until they are browned on all sides, which amounts to about 4 minutes per side.

Mullet with Cameline Sauce - Guillaume Tirel, French, 1312-1395

Ingredients:

Mullet or other fish of the same dimensions (even 300-400g trout)

The sauce: ½ cup (1.25 deciliters) wine vinegar, 5 slices of bread (without crust), 1½ teaspoons powdered cinnamon, 1 teaspoon grated ginger, crushed cardamom seeds, ½ teaspoon crushed clove, ½ teaspoon crushed mace, ½ teaspoon black peppers, salt to taste.

Preparation for this old recipe:

Thoroughly clean the fish and then dry them. Place them in a baking pan and salt them. Pour in adequate water to almost submerge the fish. Cover the baking pan with aluminum foil and place it in a pre-heated oven (180?C/356?F) and bake for 20-25 minutes. Let the fish dry on kitchen paper and serve apart from the sauce. The sauce: soak the bread in the vinegar and let it rest for about 5 minutes or until it is soft. Put the bread in a food processor along with the cinnamon, ginger, cardamom, cloves, mace and pepper and process until the composition becomes a cream. Add salt to taste.

Stuffed Champignon Mushrooms - M. Antonin Carême, French, 1783-1833

Ingredients:

250g chicken breast, 2 spoons finely chopped scallions, 2 egg yolks, 500g large champignon mushroom caps, 45g of mushrooms, lemon juice, salt and pepper.

Preparation:

Finely chop the chicken breast. Add the scallions with abundant salt and pepper and add the egg yolks as a thickener. Mix. Empty out the mushroom caps and fill them with the stuffing. Butter a baking pan and arrange the mushroom caps in it, then place it in a preheated oven (175?C/347?F) and cook for 25-30 minutes or until the mushrooms are tender and the stuffing browned. Spray with lemon juice and serve warm.

Castilian Pan-Fried Chicken - M. Antonin Carême, French, 1783 -1833

Ingredients:

1 ½ spoons butter, 250g cubed speck, 1 whole chicken (approx. 1.5kg) cut to pieces, 2 sliced onions, 250g mushrooms without stems, 2 parsley stems, ½ clove of crushed garlic, 1 bouquet of herbs, salt and pepper, 250g skinned and quartered tomatoes without seeds, 1 cup chicken broth.

Preparation:

Melt the butter in a pan and lightly brown the speck over a medium flame. Add the chicken pieces with the skin to the pan and fry them for about 5 minutes or until the meat becomes firm and white. Add the onions, mushrooms, parsley, garlic, bouquet of herbs and salt and pepper. Continue cooking over a medium flame, stirring and turning the chicken every so often for 20 minutes or until the onions have come to be soft and the chicken tender. Add the tomatoes, inspiring the chicken pieces on top of the tomatoes and continue cooking for a added 10 minutes. Place the chicken on a serving plate and keep warm. Salt the sauce to taste, ornament the chicken with it and then serve.

aged Recipes from Chefs of the Past -Part I

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Minori Dining & Sake Bar: Harvesting Fine Food With Flair

A new addition to the snaking list of Japanese restaurants in Singapore is Minori Dining & Sake Bar @ UE Square Shopping Mall. Garnering loyal patronage even from Japanese expatriates, Minori has indeed managed to park itself at the top of the aforementioned list. Set up in mid-2007 by Mr. Thomas Loh, Minori recreates the flavours of Japan in a 5-stars style at bargain prices.

This spacious restaurant boasts a large dining area that seats 150, two private dining rooms that seat 24 and a private tatami corner that seats 12. Despite the size, this restaurant still exudes a sense of cosiness and comfort. This, perhaps, can be attributed to Minori's décor concept, which centers on the theme, of the reaping season. "Minori", by the way, is Japanese for "harvest". Minori's (the restaurant) interior decoration is cleverly pulled together by artistic elements such as murals of rice harvests and art installations of dried reeds – perfect complements to Minori's mahogany colour palette, dim lighting and spaciousness.

The good people at Minori are set on ensuring that every diner – from the buffet fanatic, to the corporate luncher, and to the sake barfly – gets his fill.
For the buffet fanatic, a whopping 120-item buffet menu consisting of fresh sashimi, sush i, teppanyaki dishes, sumiyaki dishes and cooked dishes awaits at Minori. For starters, Minori's sashimi selection includes fresh, thickly-sliced salmon, tuna, black king fish, octopus, yellowtail, snapper and cuttlefish. If you want to sample an assortment of several sashimis at once, opt for the Sashimi Moriwase, a visually-appealing platter of five kinds of sashimis of your choice. Minori's Temaki ( Hand Roll) selection also enjoys a wide assortment of at least 17.
On the other hand, if you have room for only three, the California, Ebi Tempura and Spider hand rolls are best choices. These hand rolls are filled with generous contents of crabmeat, avocado and crunchy vegetables; tempura prawns that are deep-fried to perfection; and crispy deep-fried soft-shell crab respectively. If you are feeling adventurous, the Kabocha No Fukume Ni (Japanese pumpkin simmered in special sweet sauce) will see to that. Notably a favourite amongst ladies, this unique appetizer is hard on the outside, soft on the inside and sweet inside-out.
If your meal needs some beefing up, sample the Gyuniku Shogatayaki (beef strips pan-fried in special sauce and garnished with onions) – one of Minori's many signature dishes. To get the most out of this tender beef dish, pick up some beef strips together with some onions garnishing and dip thickly into the special chef's sauce. If you prefer white meat though, the Tori Teppan (chicken teppanyaki ) – marinated bits of tender and juicy chicken – is a must-have. And not forgetting the carbs-addicts, curb your cravings with the Unagi Yaki Meshi, fragrant fried rice that is generously served with fried eel and egg.
Should you choose to forgo the all-that-you-can-eat buffet, fret not; Minori's ala carte menu is all about exclusive flair. Minori's Sunshine Maki ($15), for instance, comprises succulent grilled chicken rolled with nori (seaweed) and wrapped with a thick layer of sweet mango cream. The Hotate Meintai Chizu ($18) consists of baked-to-perfection scallops that are lavishly garnished with high-quality cod roe and layered with melted cheese. Minori even manages to inject a culinary swish into the traditional century egg – by using it as a puree atop the delectable, chilled egg custard in its cold appetizer, Minori Pi Dan Tofu ($8). Need warming up? Let the miso soup take a back seat this time and allow the steaming Lobster Nabe Steamboat soup ($18) to take you to feverish heights of satisfaction.
Apart from these, Minori also caters to the corporate luncher by offering reasonably-priced executive lunch set; and to the sake barfly by offering an extensive beverage list of Japanese beers, sakes and shochu. There is something for everyone here.

Mimicking the Japanese's reputation for good manners, the wait staffs are professional and prompt. Empty dishes are quickly cleared away and water glasses are swiftly refilled. During busy periods, restaurant owner Mr. Thomas Loh even helps out on the floor.
The SD Food Advisor's Take on Minori
Minori is, as local foodies go, "die-die must try!" With something to offer everyone, from an eight-year-old to an eighty-year-old, it is the perfect venue for a family outing. The all-you-can-eat buffet especially is value-for-money, with prices ranging from $28++ (adults) for lunch and $32++ (adults) for dinner. As for the ala carte menu, some may find the prices a tad pricey, but for food with exclusive flair, it is justified.

Author Bio:
This petite wordsmith and literary mistress sure dream big: She wishes to place herself alongside the likes of legendary travel writer Paul Edward Theroux and celebrated food writer Alan Eaton Davidson as she unveils only the best of Singapore’s hot zones and sizzling kitchens. For this, Ezaida digs going “off the beaten track” to take her alike-minded audience on a Singaporean road less-traveled.

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A Hundred Oven Fried Chicken Recipes In One - For Oven Fried Chicken Just The Way You Like It

Going online to look for an oven fried chicken formula can be surprising and even a tiny bit intimidating. Hundreds of thousands of recipes? And the truly crazy thing is, most of those are unique recipes. It's not just one formula that's posted all over the place.

So how do you pick the one that's right for you? The crusade engines don't know your personal preferences when it comes to food, and it's just not practical to sift straight through all those recipes.

Pan Fried Chicken

The best way to find your excellent oven fried chicken formula is to comprehend that oven fried chicken isn't a recipe. It's a cooking method, a single way of cooking chicken. And when you know and understand that cooking method, you don't need a formula - you generate your own to suit your tastes!

Do you know the expression "Give a man a fish, and he'll eat for a day. Teach a man to fish, and he'll eat for life?" It very much applies to cooking. Because a formula is, well, just a recipe. And that's not a bad thing at all, especially when it happens to a formula you love! But a cooking formula is a hundred recipes in one.

Oven fried chicken isn't hard to make. It's just a matter of following the right steps - and tweaking each step to suit your tastes. So go ahead... Make your own oven fried chicken recipe. Just consequent these easy steps.

1. Choose a cut of chicken. That's the easy part. Any cut of chicken will do, but it should be the right size for the chicken to be juicy when the breading is crisp.

2. Dunk the chicken in a liquid. This liquid coating is what helps the breading stick. I like to use sour cream, thinned, but there are a lot of liquids to Choose from. They each have a unique flavor, and the thicker the liquid, the thicker the breading.

3. Coat the chicken in breading. Again, you have plenty of choices that give a unique flavor and texture to the chicken, like bread crumbs or crushed cornflakes. And adding a teaspoon or two of separate spices gives you infinite possibilities.

4. Cook the chicken. Just place it on a greased cooking sheet, and let it cook in an oven preheated to 400F for 50 minutes, flipping the chicken halfway through. And then just cook it until the breading is brown and crisp, and the chicken is at 165F.

And there you have it. With those four steps, you can make your own oven fried chicken recipe, just the way you like it.

So don't limit yourself to a single formula when you have hundreds right at your fingertips.

A Hundred Oven Fried Chicken Recipes In One - For Oven Fried Chicken Just The Way You Like It

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How To Make Fried Chicken Soft And Tender But Crispy On The exterior

You may have eaten chicken breasts before that were pan-fried and the chicken tasted rubbery, tough and dry. Properly batter fried chicken breasts supposed to be very soft and tender on the inside and crispy on the outside. So how do you accomplish this? It's assuredly no big secret. Cooking fried chicken breasts is quite simple if you know the right steps and techniques.

Using a meat tenderizing tool, pound out each breast so that it has an even thickness. If you prefer it to be very thin, slice it in half from the side so you have two thin pieces. Pounding the chicken breasts ensures that the chicken cooks evenly and thoroughly. For best results, soak the chicken in an herb and buttermilk blend overnight to season and soften your chicken breasts. The process adds flavor and makes them tender and moist after cooking.

Pan Fried Chicken

Remove the chicken from the marinade mixture, allow excess to drain off, and coat chicken in flour. Alternately you can dredge the chicken in egg before coating in flour. Place the coated chicken pieces on a platter and set in the fridge to rest for about 15 minutes before pan frying. To add some extra crispy texture to the outside, consolidate some bread crumbs, bran, crushed chip or crackers, or crushed unsweetened cereal into the flour mixture.

Preheat oil in a heavy lowest skillet to the point of almost smoking. Use oil with a high smoking point such as peanut oil. Add chicken pieces moderately to the oil. Allow one piece of chicken to start cooking before adding another. When the first piece has reached appoint where the batter is browning on the outside, normally 5-8 minutes, turn the chicken and discontinue cooking. Chicken breasts when properly cooked should be white in color, and the juices should run clear in color. Do not cover the chicken with a lid; however a splatter screen is suggested. Turn chicken only once, unless necessary.

Place the pan-fried chicken on a wire rack sitting on a baking sheet and place in a preheated 200 F oven. The oven will keep the chicken warm while the remaining pieces discontinue frying. Placing on a wire rack also allows the chicken to drain off any excess oil. Alternately, remove chicken from hot oil to a platter covered with paper towels to catch oil and allow chicken to rest for a few minutes before serving.

How To Make Fried Chicken Soft And Tender But Crispy On The exterior

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different Ways to prepare Chicken

Chicken is the most common bird in the world. It is determined as a young bird or a fowl and it belongs to the bird family. Chicken meat is one of the common meats consumed all over the world because of the salutary benefits that we can get from it. In every place colse to the world there are different ways in establishment the chicken meat. Some countries vary on their cultures and styles on how to prepare chicken.

Here are some common ways to prepare your chicken. The most common way to prepare your chicken is best known as fried chicken. Fried Chicken is prepared by cutting the whole chicken into small sizes; each cut adequate for one person. This is cooked by frying. You can use salt, pepper, garlic powder for seasoning. Some add breading to make it tastier and even crunchier.

Pan Fried Chicken

The other way to prepare a domestic fowl is to roast it. Roast chicken is commonly prepared by marinating the whole chicken. Some people marinate their chicken overnight to make it tastier. When roasting the chicken you can brush vegetable oil all over the chicken to have a golden brown crisp result.

Another way of establishment your chicken is called Chicken Fritters. In establishment for chicken fritters you will need some egg (separate the egg yolks from egg white), minced celery, chopped chicken meat, grated onion, flour, salt, chicken gravy and vegetable oil. Mix the egg yolk with the other ingredients. Dip the mix ingredients into a beaten egg white. Then drop the mixture into a preheated vegetable oil on a pan. Then fry it until both of the sides achieve a golden brown color.

Chicken can also be prepared as sandwiches. In establishment for Chicken Sandwich you will need a boiled breast meat (the bones and the skin were removed) and diced it into cubes, bacon, tomatoes cut into cubes, mayonnaise, pepper, salt, and lettuce. Mixed all the ingredients to generate salad and then have some bread or taco to perfect your salutary sandwich.

Chicken in Garlic Sauce is a great chicken formula for extra occasions. In establishment chicken in garlic sauce you will need an olive oil, chicken cut into small size, salt, garlic powder, water, and lemon juice. Fry the chicken in a preheat oil in a pan. Cook it in a moderate heat until the derived golden brown is achieved. Then put the chicken into a large casserole. Pour a diminutive number of oil and add salt, garlic powder and water. Stir it and then wait until it boils. Then, add the lemon juice, covered the mixture then cook it for about 15 to twenty minutes or until the meat is tender.

There are plenty of ways in establishment a chicken. The ways mentioned above are just samples of hundreds of ways in establishment a delicious recipe. But it does not end up there. You can still make your own formula depending on your taste and style in establishment the chicken.

different Ways to prepare Chicken

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Cooking Tips - Pan Frying Chicken

If you are new to cooking chicken or to the pan frying method, you may feel hesitant to try development a pan fried supper without assistance. Maybe you have already given it a try but it didn't turn out how you expected. There are a few coarse mistakes that pan frying novices make, but these are assuredly remedied with a few straightforward cooking tips. Knowing these hints to pan frying will help you cook great tasting chicken every time.

Tip #1: Don't turn the stove on high. When pan frying chicken, many habitancy burn the surface breading while the inside remains undercooked. If you've had this problem in the past, the temperature on your stove is too high. Try pouring your oil into the pan and starting with a medium heat. The oil should be heated and should shimmer, but should not smoke. A medium heat nearby 350 degrees F will allow the chicken to cook longer, heating the inside wholly while achieving a golden brown crust.

Pan Fried Chicken

Tip #2: Pound the chicken to an even thickness before frying. Another coarse problem is uneven cooking throughout the chicken. With chicken breasts, part of the cut is ordinarily thicker than the other, which causes one end to cook faster and Maybe overcook and come to be dry. To avoid this, pound the thicker part of the chicken so that the thickness is even with the thinner part of the cut. This will ensure that the chicken cooks evenly and remains juicy throughout.

Tip #3: Keep the chicken dry before breading. When you are ready to batter and bread the chicken, first dab your chicken with a paper towel. Removing the excess moisture allows your batter (usually egg) to cleave to the chicken better. When you are ready to bread the chicken, let the excess batter drain from the chicken. Too much egg could cause the breading to fall off in the pan, so allow the egg to just thinly coat the chicken before dipping it in the breading.

Tip #4: Turn the chicken as tiny as possible. Each time you turn your chicken from one side to the other, you risk disturbing the breading. This could cause the breading on your nicely coated chicken to fall off in the pan. Turning also increases the time it takes for the chicken to cook completely. Turn your chicken at most two times when pan frying to avoid these coarse problems. If you find yourself turning the chicken more than a couple of times to keep it from burning, your stove temperature is likely too hot. Check the temperature of your oil with a thermometer and adjust it to 350 degrees F if necessary.

Tip #5: Keep space between your chicken. Whenever pan frying chicken, all the time keep at least an inch of space between the pieces in the pan. If the chicken is crowded, the oil will take longer to heat and may succeed in soggy, undercooked chicken. The breading on the chicken could also stick together if pieces are touching. Spread your chicken throughout the pan so that oil can heat and cook your chicken from all directions.

For More Information

To learn more about pan frying and other cooking techniques and recipes to try, please visit the fun innovative cooking website Cd Kitchen today.

Cooking Tips - Pan Frying Chicken

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Shoyu Chicken - The Best Shoyu Chicken formula

Shoyu chicken is a superior Japanese dish. Shoyu is quite salty and strong and if you use too much it can overpower the flavor of the dish and toughen whichever meat you are using so take care when using it.

The following recipe is easy to make and the bird is cooked in its skin to give the bird more flavor. Take it off before serving if you like. You can use skinless poultry pieces to make this dish but the skin adds flavor so it is best to use it. This dish might not want many ingredients but it is full-flavored and perfectly balanced in terms of taste. You can use mirin if you do not have sake. Mirin is an Asian cooking wine.

Pan Fried Chicken

What is Shoyu?

This ingredient is a dark brown liquid made from fermented soya beans. The hard-to-digest starches, fats, and soy proteins are converted into simple fatty acids and sugars by means of either an old-fashioned fermentation process or a chemical process. Shoyu is made with wheat and soya beans, unlike tamari, which is made with soya beans only. This ingredient is used in many Japanese recipes and you can get it in the Asian food section of most grocery stores. Keep it for up to a year at room temperature.

Poultry and soy sauce dishes are very beloved in varied Asian cuisines and most of these cuisines have at least one such dish. Teriyaki marinades often use a lot of shoyu but this recipe uses chicken broth to add someone else flavor and to dilute it a bit. Boneless chicken is used to make this tasty Japanese recipe and it cooks faster than bone-in chicken.

What you will need:

2 boneless chicken breasts 2 boneless chicken thighs 1/2 cup brown sugar or honey 2 cups chicken broth 1/2 cup shoyu 1 sliver fresh ginger 1 tablespoon sake

How to make it:

Wash the poultry and pat it try. Cut the breasts in half. Add the sake, ginger, honey, shoyu, and broth to a deep skillet and bring the mixture to a simmer. Add the meat and cover the pan. Let it poach for ten minutes, then turn over the pieces and poach the mixture for five more minutes or until the meat is done.

Arrange the chicken on a serving platter and poach the liquid for a few more minutes until it reduces a bit. Take the skin off the bird and pour the liquid over the done dish. Serve the it garnished with green onions and with some steamed white rice.

What to Do with the Leftover Skin

You can discard the skin if you want to, else you can make a literally appetizing snack by cutting it into tiny pieces and frying it in a hot skillet until golden brown. Drain the fried skin on a paper towel and serve it as a ornament or snack. This is a bit like pork rinds but less fatty. It will keep in an airtight package for a day but then it will start to go soggy.

Shoyu Chicken - The Best Shoyu Chicken formula

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Cooking Methods For Chicken

Chicken can be cooked with the following methods:

Roasting: take off any fat from the body cavity. Rinse the bird inside and out with water, then part dry with paper towels. Season the cavity generously with salt and pepper and add stuffing, herbs, or lemon if desired. Spread the breast of the chicken with softened butter or oil. Set on a rack in a roasting pan or shallow over proof dish. Roast the bird, basting two or three times with the pan juices during roasting. If the chicken is browning too quickly, cover it with foil. Test for done by using a meat thermometer or insert the point of knife into the thickest part of the thigh. If the chicken is cooked, the juice will run clear with no track of pink. Put the bird on a carving board and let rest for at least 15 minutes before serving. Make a sauce or gravy from the juices left in the roasting pan.

Pan Fried Chicken

Broiling: The intense heat of the broiler quickly seals the succulent flesh below a crisp, golden exterior. Place the chicken about 4 to 6 inches away from a moderate heat source. If the chicken seems to be browning too quickly, sell out the heat slightly. If the chicken is boiled at too high temperature too near to the heat, the covering will burn before the inside is cooked through. If it is cooked for too long under a low heat, it will dry out. Divide the chicken into cuts to ensure even cooking. Breast meat, if cooked in one piece, can be rather dry, so it is best to cut it into chunks. Chicken wings are best for speedy broiling.

Frying: Frying is convenient for small thighs, drumsticks and cuts. Dry the chicken pieces with paper towels so that they brown properly and to forestall spitting during cooking. The chicken can be coated in seasoned flour, egg and bread crumbs or a batter. Heat oil or a combination of oil and butter in a heavy-based skillet. When the oil is very hot, add the chicken pieces, skin side down, fry until deep golden brown all over, turning the pieces frequently during cooking. Drain well on paper towels before serving.

Sauteeing: Is ideal for small pieces or small birds, such as baby chickens. Heat a dinky oil or a combination of oil and butter in a heavy-based skillet. Add the chicken and fry over moderate heat until golden brown, turning frequently. Add stock or other liquid, bring to a boil, then cover and sell out the heat. Cooking gradually until the chicken is cooked through.

Stir-Frying: Skin-less, boneless chicken is cut into small pieces of equal size to ensure that the meat cooks evenly and stays succulent. Pre-heat a wok or saucepan before adding a small estimate of oil. When the oil starts to smoke, add the chicken and stir-fry with your chosen flavorings for 3 to 4 minutes, until cooked through. Other ingredients can be cooked at the same time, or the chicken can be cooked by you stir-fry the remaining ingredients. Return the chicken to the wok once the other ingredients are cooked.

Casseroling: Is good for cooking cuts from larger, more mature chickens, although smaller chickens can be cooked whole. The slow cooking produces tender meat with a good flavor. Brown the chicken in butter or oil or a combination of both with seasonings and herbs, cover and cook on top of the stove or in the oven until the chicken is tender. Add a option of lightly sauteed vegetables about halfway through the cooking time.

Braising: Braising is a method which does not want liquid. The chicken pieces or a small whole chicken and vegetables are cooked together gradually in a low oven. Heat some oil in an oven-proof, flame-proof casserole and gradually fry the chicken until golden. take off the chicken and fry a option of vegetables until they are roughly tender. Replace the chicken, cover tightly and cook very gradually on the top of the stove or in a low oven until the chicken and vegetables are tender.

Poaching: is a polite cooking method that produces tender chicken and a stock that can be used to make a sauce to serve with the chicken. Put a whole chicken, a bouquet garni, a carrot and an onion in a large flame proof casserole. Cover with water, season and bring to a boil. Cover and simmer for 1.5 to 2 hours, until the chicken is tender. Life the chicken out, discard the bouquet garni and use the stock to make a sauce. The vegetables can be blended to thicken the stock and served with the chicken.

Cooking Methods For Chicken

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Spicy Chicken method

Cooking at home is one of the things a house can do to have a bonding without spending much. The whole house can be complex with and make the tasks a miniature bit easier for mom or dad to do. Having a spicy chicken recipe can do wonders for the family. Spicy chicken is just easy to make and requires only the potential to corollary the recipe and even your 12-year old kid can do it.

Before you start cooking your very own spicy chicken recipe be sure to get fresh dressed chicken in the supermarket. You can select whether thighs or drumstick, whatever you like. Buy the ingredients as well all fresh, to have it a tasty flavor to it.

Pan Fried Chicken

There are a lot of range for spicy chicken recipe, it all boil down to the ingredients you use as spices and other herbs to make the chicken a miniature bit tastier. The usual ingredients are the following: onion, garlic, salt, pepper, oil, chillies and the chicken. It all depends upon your preference as to what type of ingredients you want to add.

You can search for distinct spicy chicken recipe of Indian inspire, Mediterranean, or of Asian origin. The disagreement of these styles is the ingredients used. You might want your chicken to be crispy adding bread crumbs and fry it in a very hot oil over a deep frying pan. The gravy is an additional one thing to make the chicken tastes better. Make it on your own or shop colse to of pre-made gravy to dip your tasty spicy chicken.

In cooking the spicy chicken recipe, others use the oven, crock-pot or even frying pan. It is up to you where you want to cook your chicken and which is more favorable for you to choose. There is no hard and fast rule in cooking a spicy chicken about on what cookware to use, even the ingredients. As long as you like the quit stock and cook the chicken well then you did a great job.

Serving spicy chicken recipe should be served hot to make it taste yummy and tempting for adults and even the kids to eat. Served together with mash potato or garlic bread and you are off to go. Have a glass of wine, soda or even orange juice will be a great partner for your spicy chicken. Eat such spicy chicken while lunch time, dinner or even served while picnics with the kids.

Spicy Chicken method

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Brie Appetizer recipe - Fried Cheese Cubes

This Brie appetizer formula takes only a few minutes to put together and you could make it at the last slight for unexpected guests. They will be very surprised and pleased that you could come up with something so warm and yummy at such short notice. Although this formula calls for Brie cheese, you could successfully use it with any slice-able cheese that melts easily.

Croustillant de Brie

Pan Fried Chicken

1 egg 1 tablespoon water 2 tablespoons all purpose flour 1/2 cup dried fine bread crumbs 8 ounces Brie cheese vegetable oil for frying

In a small, shallow bowl, use a fork to beat the egg with the water until blended.

Place the flour on a plate.

Place the bread crumbs on a plate.

Slice the Brie into 24 or so equal sized cubes.

Dredge each of the pieces in the flour, then shake off the excess.

Next dip each piece of cheese in the egg, turning to coat all sides with the egg.

Finally, roll the pieces in the bread crumbs. You will probably need to use your finger tips to make sure each piece is well coated.

If you wish, you can now place the breaded cheese in the refrigerator for some hours to wait until you wish to serve. Otherwise, you can fry right away.

To fry, heat 1/8 inch of oil in a sturdy frying pan on medium high heat. When the oil is hot, add the cheese. It will swiftly brown. Turn gradually to brown on all sides. The whole process will take only one or two minutes. Be particular not to leave the cheese in the oil for too long or it will break through the breading and ooze.

Remove the cheese from the cooking oil and place on paper towel to absorb some of the oil.

Serve the fried cheese cubes immediately with toothpicks or forks.

Makes 24 appetizer bites.

You may wish to offer a dipping sauce with this Brie appetizer recipe. The salty mild taste of Brie goes very well with fruit flavors and you could try dipping it in jam thinned with a slight water - fig, apricot or raspberry would all be sensational. If you mix the jam with a slight vinegar instead of water, you will get a great tasting sweet and sour sauce.

Brie Appetizer recipe - Fried Cheese Cubes

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Pinoy Food - Chicken Adobo - Filipino Recipes

Chicken adobo is one of the some varieties of adobo recipes. It is a very good option for man who loves to eat chicken. The potatoes in this method can be substituted with hard boiled quail or chicken eggs. The eggs will be able to suck in the flavor of the adobo by adding them just a few minutes before cooking is done. This is a method that can be served both while ordinary days and special occasions.
Ingredients:

1 kilo dressed chicken (cut into serving slices) 3 medium-sized potatoes, quartered (optional) 1 onion (diced) 6 peppercorns 1 bay leaf 1 head of garlic (peeled and crushed) 1/4 cup dark soy sauce 1/8 cup vinegar

Pan Fried Chicken

Cooking Instructions:

1. In a large pan, place the chicken slices. Pour the vinegar and add the peppercorns, garlic and bay leaf.

2. Cook over medium-high heat until the vinegar comes to a boil. Turn over the chicken pieces.

3. Leave uncovered while cooking. Wait until all the vinegar has been absorbed.

4. Adjust heat to medium when the chicken is quite dry. Stir until chicken fat starts to come out.

5. Set heat back to medium-high then fry until the chicken turns golden brown.

6. Take out the excess oil then add the potatoes and soy sauce. Let simmer for about 15-20 minutes.

7. Every once in a while, check the liquid. If the chicken seems dried up before fully cooked, you can add about ¼ cup f water. At the end of the cooking time, your chicken adobo should be quite dry.

8. Serve with plain rice.

Pinoy Food - Chicken Adobo - Filipino Recipes

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Filipino Recipes - Longsilog recipe (Breakfast) - Pinoy Food

Silogs, favorite term for sinangag (fried rice) and itlog (egg), are literally every Pinoy's favorite morning meal. Because of its popularity, you can even think it the national breakfast of the Philippines, if there is such a thing.

These early morning delights come in any combinations with tapsilog (with tapa), tocilog (with tocino) and longsilog (with longanisa or Filipino sausage) topping the list. There are still many variations of silogs like cornsilog (with corned beef), chiksilog (with chicken), chosilog (with adobo), dangsilog (with danggit or rabbitfish), bangsilog (with bangus or milkfish), hotsilog (with hotdog) and many more.

Pan Fried Chicken

But for this recipe, we are going to get ready a composition of longanisa or the renowned Pinoy sausage, sinangag or the savory garlic fried rice and eggs. Yummy! My mouth is already watering just thinking of it.

Ingredients:
5 links of longanisa sausage 3 eggs 4 cups of left over rice from the old night 1 cup of water for cooking longanisa ¼ tbsp ground black pepper 2 cloves of garlic oil for frying ½ tbsp salt ¼ tbsp Msg Cooking Procedure:
To cook the longanisa sausage, place the longanisa in a frying pan together with the water and place under medium heat until it comes to a boil. Allow the water to evaporate totally until oil starts to ooze from the sausage links. To cook evenly, enduringly roll the sausage links and fry for about 5 minutes. For the eggs, beat two eggs like the way you get ready an omelet. Add a pinch of salt to taste then cook in a frying pan. Take out from the pan then set aside. Get another egg and for the sunny side up. Cook using the same pan. Take out when done and set aside. For the garlic fried rice, break the rice up especially the big chunks and set aside. Put oil in a heated pan and cook the garlic until the color turns golden brown and the aroma is wafting in the air. Add the rice and stir for about 1 minute. Add the Msg, salt and pepper for added flavor. Cook for another 5 minutes stirring enduringly to forestall the rice from scorching. Arrange the fried rice, longanisa and eggs in a serving plate and serve while hot.

Filipino Recipes - Longsilog recipe (Breakfast) - Pinoy Food

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Instant Mashed Potatoes Coated Baked Chicken recipe

Today I'm going to show you how to make Chicken in a whole new way! Well, ok - I'm sure you've made shake and bake before, but this is even good - and you don't even have to buy a seasoning packet. Sometimes the best recipes are invented by emergency because you have whether dinky time or dinky ingredients. We watch a lot of shows on the Food Network, but sometimes I wish they'd have just one show that helps real people cook good with the ingredients they have. Yeah, I know - they had that doorknockers one a few years back where the guy shows up and makes dinner out of what's in the fridge, but he's still manufacture semi-gourmet stuff. I want to know what I can make out of what I have when I get home from work at 5:30, and I'd like to be eating it by 6:15 if possible. I was manufacture a quickie dinner tonight as I often do - and as luck would have it I saw a method on a box that was truly new, dissimilar - and that I'll try this week.

I like chicken, and we all the time seem to keep many 4 lb bags of boneless "chicken tenders" in the freezer for all kinds of purposes. This method is the perfect quick meal because all you have to do is put some freezing boneless skinless chicken in your microwave and defrost it about half way - and then pre-heat your oven to 375.

Pan Fried Chicken

These are the ingredients you're going to need:

* 1 cup instant mashed potatoes

* boneless skinless chicken

* seasonings (salt, pepper, garlic and/or onion powder)

* butter or margarine

While you've gotten this stuff colse to your chicken should be thawing out in the microwave. When I say you want it about half way (or more) thawed out - I mean it should be pliable, but you should be thawing it out not cooking it. You shouldn't have the ends turning white and cooking - they'll get hard or rubbery in the oven. I freeze nearly all my meat and thaw out only what I need when I need it.

Get a 9 x 13 baking dish and grease it up with some oil - we like olive oil. You're going to take whether a very large mixing bowl or a big ziploc baggie and put the instant mashed potatoes in it. Add your salt, pepper, and any other seasonings you want to taste in the bag or bowl. You're going to place one chicken breast piece in at a time and shake it up coating with the instant mashed potatoes mixture. Then place each in the greased baking dish. How many chicken pieces you use depends on how many people you're serving. If you are using the "chicken tenders" like us - then usually 2-3 pieces per person is fine. If you're using an whole "chicken breast" I would use one per person.

Once you get them all coated and in the pan - add a dinky pat or 1/2 tsp of butter or margarine on top of each one to melt in as they bake. Bake 35-40 minutes on 375, how long depends on how many pieces of chicken you use. You want to take the chicken out when nice and tender - not "crispy" (unless you like it that way).

Twist the recipe:

If you've read my other recipes than you know I love to "twist" or have multiple variations of the same thing. This is because you can't have all things on hand all the time. So - instead of instant mashed potatoes you could use saltines, or ritz crackers, or even club crackers. Also you could add some veggies like carrots or potatoes to the pan and bake an whole meal at once ready to serve! If I did this I would add a cup of whether water or chicken broth to the lowest of the pan and cover with foil to steam the veggies nice and moistly as the chicken bakes.

Instant Mashed Potatoes Coated Baked Chicken recipe

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Best Sesame Chicken recipe

Chicken marinated in a rice wine, soy sauce, ginger and garlic marinade, then fried and sprinkled with roasted sesame seeds. My house already tried and loved it. A appetizing Chinese chicken recipe.

Ingredients:

Pan Fried Chicken

1 pound boneless chicken
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve

Marinade:

2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1-inch piece fresh ginger, grated
1 garlic clove, crushed

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
2. Make the marinade: In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir- fry a few pieces at a time until browned. Remove with a slotted spoon.
5. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add the scallions and 1 minuscule more.
6. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a added 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

Best Sesame Chicken recipe

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