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Cover: Charlie's Chicken

Recipes with sugar

30Jul 12

Chinese-Style Lemon Chicken

Lemon ChickenA Chinese-style lemon chicken dish that you can make at home.  Serve it with plain boiled rice or a medley of yummy veggies. For more Chinese chicken recipes, why not try this hot and spicy chicken with almonds?

Ingredients:

  • 475g chicken breasts, boneless
  • 2 tsp dry cornflour, and 1 tsp cornflour mixed with water
  • 1 egg white
  • A generous pinch of salt
  • 245ml groundnut oil
  • The juice and zest of 4 lemons
  • 90ml chicken stock
  • A generous dash of dry sherry
  • 1-2 tbsp soy sauce
  • 1 tbsp sugar
  • A slug of sesame oil
  • 1 clove garlic, skin removed and finely sliced
  • 1 bunch spring onions, very finely sliced
  • 1 fresh red chilli pepper, finely sliced
  • 1cm piece of fresh ginger, peeled and shredded
  • Salt and pepper to season

Steps:

  1. Make the chicken coating by mixing the egg white, dry cornflour, and salt together in a bowl.
  2. Cut the chicken breasts into strips and stir them into the mixture, coating them well all over, and leave to one side for 25 minutes.
  3. Whilst the chicken is resting, juice and zest the lemons and prepare the remaining ingredients.
  4. Put a large wok on a high heat, and once very hot, add the groundnut oil and heat until it begins to smoke.  Take it off the heat and add the chicken, moving it about to prevent it from sticking, and stir-frying until it becomes white all over.  Remove the chicken, and drain off the oil – be careful as the oil may be extremely hot, so drain it over a heat-proof bowl.  Leave the chicken to one side.  Let the cooking oil cool, discard it, and then clean out the wok with kitchen paper.
  5. To make the lemony sauce, add the following to the wok: lemon juice and zest, chicken stock, soy, dry sherry, sugar, garlic, ginger and chilli.  Bring the mixture up to the boil and then stir in the cornflour and water mix.  Turn the heat down to a simmer for 20 seconds, adding the chicken pieces and half of the spring onions.  Move the chicken pieces about to coat them all over and ensure that they are thoroughly heated.

Duration: 25 to prepare, 15 to 30 minutes to cook

Recipe for: 4 servings

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03Apr 12

Chicken Thighs with a Chilli Chocolate Sauce

Chicken with a Chilli Chocolate SauceHave you ever tried eating chicken with a chocolate sauce? I was looking for a sauce that really used chocolate as a main ingredient, rather than one where a token piece of chocolate was thrown in, and this chicken thighs with a chilli chocolate sauce dish is what I ended up creating.  I’m sure there’s much room for improvement as I experiment with the idea of using chocolate with chicken, but I’ll share this one with you for now, so that you can try it and see what you think.  The combination of flavours is certainly unusual and could well be an acquired taste, but I enjoyed it! Not sure you will? You could also give this versatile sauce for both meats and fish a go.

Ingredients:

  • 2 chicken thighs, skin on
  • 6 cloves
  • 2 small red chillies, de-seeded and chopped
  • 1tsp cinnamon powder
  • 1 clove garlic, minced
  • 2-3 wine glasses of white wine
  • 2 tbsp light olive oil
  • 3-4 shallots, or 1 small onion, finely sliced
  • 2 tbsp dark chocolate powder
  • 2-4 tsp good balsamic vinegar, according to your taste
  • 1 tbsp soft dark sugar
  • 1 tbsp sweet natural yoghurt

Steps:

  1. Preheat the oven to 190ºC and roast the chicken thighs for around 40-45 minutes or until they are cooked throughout.  As always, check this using a skewer to the thigh to ensure that the juices run clear.
  2. Halfway through the chicken’s roasting time, begin to make the sauce.  Heat the oil and fry the shallots with the cloves and cinnamon in a shallow-based pan on a medium heat until the onions are really soft.
  3. Add the minced garlic and fry for a few more minutes.
  4. Add the white wine, the chocolate powder, the brown sugar and the balsamic vinegar and bring up the heat until the sauce is very close to the boiling point.  Reduce the heat immediately and simmer the mixture to a viscous reduction over about 10 minutes.
  5. Add the yoghurt and stir it in.  Scoop out a little of the sauce onto a teaspoon, let it cool a little and taste it.  Add more yoghurt or sugar to taste if necessary.
  6. Remove the skin from the roast chicken, and drizzle the chocolate sauce over the hot chicken to serve.  Season with salt and pepper to taste.

Duration: 15 minutes to prepare, 45 minutes to cook

Recipe for: 2 servings

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29Mar 12

Yellow Thai Chicken Curry

Yellow Thai Chicken CurryThere are such good authentic curry pastes now that my original desire to create them from scratch has rather ebbed away over the years.  Yellow Thai chicken curry works really well with potatoes, and I use chicken thighs because they tend to be more succulent than chicken breast.  The result of all of the combined ingredients is colourful and aromatic.

Thai curriesred, green and yellow were traditionally made from similar ingredients but with each featuring its colour-corresponding chilli, and with each chilli providing different tastes and properties.  Over time the ingredients have evolved to further accentuate the colour aspect of the dishes.  The Indian spice turmeric helps to give yellow curry its beautiful golden colour.

Although coriander is more characteristic of Thai green chicken curry, I like to add it to my yellow curry too because quite simply, it adds colour, and is totally delicious.

Ingredients:

  • 4 tbsp vegetable oil
  • 10 chicken thighs, boneless, skinless and cut into chunks
  • 6 shallots (or 1 large onion) peeled and finely chopped
  • 1 yellow pepper, deseeded and sliced lengthwise into fairly thin strips
  • 100g (1/4 tub) Cock Brand Yellow Thai curry paste
  • 1 tsp curry powder
  • 1 can of coconut milk
  • 235ml chicken stock
  • 2 tbsp fish sauce
  • 2 large potatoes, peeled and chopped into smallish chunks
  • 2 tbsp fresh lime juice
  • 1 tbsp palm sugar (or brown sugar)
  • 2 tbsp fresh coriander, roughly chopped

Steps:

  1. Heat the oil and fry the chicken in a large saucepan over a medium to high heat for 7-8 minutes, until the surface is golden brown all over.
  2. Add the shallots and the yellow pepper and continue to fry for 3-4 minutes on a medium heat, until softened.
  3. Add the curry powder and the yellow curry paste, stirring in well so that the chicken is coated in the paste.  Cook like this for a few minutes.
  4. Pour in the coconut milk, the chicken stock and the fish sauce, stir, and bring the mixture up to a very gentle boil.
  5. Add the potatoes, turn down the heat and simmer for approximately 20 minutes, or until the chicken and potatoes are thoroughly cooked and tender.  Stir the curry occasionally during cooking.
  6. Squeeze in the lime juice, stir in the sugar and the coriander, and serve with fragrant rice.

Duration: 45 minutes

Recipe for 5-6 people

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