Enjoy Recipes 2u

Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China .It is considered one of the national dishes of Singapore . Chicken rice is one of my favorite dish so instead of eating it at the restaurants , so that I have learned to prepare it my self ..and it taste just as great !This three in one dish ...chicken, rice and soup so delicious and my kids like it so much ,right now ...made by their own mom ! Ingredients Serves 4-6                                           1 chicken ,weighing 1.5 kg 55 g fresh ginger,smashed 2 garlic cloves , smashed 1 spring onion , tied in a knot 1 tsp salt 2 tbsp vegetable or peanut oil chilly  sauce    to serve rice 2 tbsp vegetable or peanut oil 5 garlic cloves ,finely chopped 350 g long grain rice 850 ml chicken stock 1 tsp salt method 1 . Wash the chicken and dry thoroughly . Stuff the body cavity with the ginger , garlic ,spring onion ,and salt . 2 . In a large sa

This might just be one of the simplest , quickest , freshest , most delicious-ist mid- week meals around .Have you ever though about wok frying your chicken wing s before ? It's amazing ! This I made has a light coriander taste and smell .Rather nice for a change from the usual salty pr sweet taste , If you like coriander that is . Ingredients Serves 4 8 chicken wings,chopped into 3 pieces 5 tbsp groundnut oil 6 tbsp chicken stock 2 tbsp chopped fresh coriander marinade 2 tbsp chilly sauce 1 1/2 tbsp sugar salt 1/8 tsp spice seasoning 1 tbsp finely chopped fresh ginger Method 1 . To make the marinade combine chilly sauce , sugar , salt and spice seasoning , and stir until dissolved .Mix the ginger . 2 . Put the chopped chicken wings in a shallow dish and pour in the marinade ,turning the wings to coat . Leave to marinate for 1 hour at room temperature or overnight in the refrigerator . 3 . Heat a wok over a high heat , add the oil and when it is almost smoking add

This ginger , garlic and lime treatment is a simple concoction with a wonderful flavor .Boneless ,skinless chicken breasts are one of the most popular cuts of meat out there , and also one of the most flexible to cook with . Serve these delicious gingered chicken kebabs with steamed rice .Add the soy sauce for the taste homemade satay . Ingredients Serves 4 3 skinless, boneless chicken breasts,    cut into small cubes juice of 1 lime 2.5 cm piece fresh ginger,   peeled and chopped 1 fresh red chilly , deseeded    and sliced 2 tbsp vegetable or peanut oil  1 onion, sliced 2 garlic cloves, chopped 1 aubergine , cut into chunks 2 courgettes , cut into thick slices 1 red pepper , deseeded and cut   into square 1 tbsp red curry paste 2 tbsp Thai  soy sauce 1 tsp soft light brown    sugar boiled rice, with chopped   coriander ,to serve Method 1 . Put the chicken cubes in a shallow dish. Mix the lime, ginger, chilly  together and pour ove

Ingredients Serves 4 50 g  butter , softened 1 fresh Thai chilly , seeded and chopped 1 tbsp chopped fresh coriander 4 skinless , boneless     chicken breasts , about 175 g each 350 ml chicken stock 200 g basmati rice pickled vegetables 1 carrot 1/2 cucumber 3 spring onions salt and pepper Method 1. Mix the butter with the chilly and coriander .Cut a deep slash into the side of each chicken breast to form a pocket . Spoon quarter of the flavoured butter into each pocket and place on a 30 cm /12 inch square of baking parchment . 2 . Season to taste with salt and pepper , then bring together 2 opposite sides of the paper on top , folding over to seal firmly . Twist the ends to seal . Pour the coconut milk and stock into a large pan with a steamer top . Bring to a boil . 3. Stir in the rice with a pinch of salt . Put the chicken parcels in the steamer top , cover, and simmer for 15-18 minutes , stirring the rice once , until the rice is tender and the chicken is cooked

  Wonderful spicy chicken to be served over rice .This spicy peanut chicken recipe makes enough to freeze leftovers, which keep for up to a month .Spoon single servings into airtight containers , thaw overnight in the refrigerator , and reheat in a saucepan , you can't increase the crushed red pepper , if you like , a dollop of yogurt on top balance the spiciness . Ingredients Serves 4                                                                                   marinade 2 tbsp soy sauce 1 tsp chilly powder stir fry 350 g chicken breasts      skinned and cut into chunks 4 tbsp groundnut oil 1 clove garlic , finely chopped 1 tsp grated fresh ginger 3 shallots , thinly sliced pinch of sugar 90 g roasted peanuts 1 tbsp groundnut oil cooked rice and coriander sprigs ,     to serve method 1 . To make the marinade , mix the soy sauce and chilly powder in a bowl . Add the chicken chunks and toss to coat . Cover with clingfilm and refrigerate for 30 minutes . 2 .

Fried rice is a good lunch dish, served with cucumber and a wedge of lime . Fried rice with chicken Thai style gets much of its unique flavor from the mix of chicken ,fish sauce ,soy sauce creamed and coconut milk .Enjoy with these two fried rice Thai style . Ingredients Serves 4                                                     225 g  jasmine rice 3 skinless , boneless chicken    breasts , cut into cubes 400 ml canned coconut milk 50 g  block creamed    coconut chopped 2-3 coriander roots , chopped thinly pared rind of 1 lemon 1 fresh green chilly ,deseeded    and chopped 3 fresh Thai basil leaves 1 tbsp Thai fish sauce  1 tbsp oil fresh chives and sprigs fresh   coriander , to garnish Method Cook the rice in boiling water for 12-15 minutes , drain well , then cool and chill overnight . Put the chicken into a saucepan and cover with the coconut milk . Add the creamed coconut , coriander roots , lemon rind and chilly and bring to the boil . Simmer for 8-10 minut

Chicken fried rice is so simple to make at home , and is way better , healthier and cheaper than take out !Use leftover rice and frozen vegetables to make this rice dish even easier .Save  this recipe and be sure to try it soon , you're going to love it .Freshly cooked rice can be too sticky to fully with the ingredients . Ingredients Serves 4 sesame oil  6 shallots ,peeled and cut into quarters 450 g cooked chicken , cubed 3 tbsp soy sauce 2 carrots, diced 1 celery stick , diced 1 red pepper , deseeded and diced 175 g fresh peas 100 g canned sweetcorn , drained 275 g cooked long grain rice 2 large eggs Method 1 .  Heat the oil in a preheated wok and large frying pan over a medium heat . 2 . Add the shallots and fry until soft , then add the chicken and 2 tablespoon 2 of the soy sauce and stir fry for 5-6 minutes. 3. Stir in the carrots , celery , red pepper , peas and sweetcorn and stir fry for a further 5 minutes . Add the rice and stir thoroughly . Finally , b

A fresh and fast chicken noodles soup . This chicken vermicelli noodles soup is great on a cool day . Ingredients Serves 4-6 2 skinless chicken breast 2 litres  water 1 onion, with skin left on ,cut in half 1 large garlic clove, cut in half 1 cm piece fresh ginger ,    peeled and sliced 4 black peppercorns  , lightly crushed 4 cloves 2 star anise 1 carrot, peeled 1 celery stalk , chopped 100 g baby corn , cut in half    length ways and chopped 2 spring onions , finely shredded  115 g dried rice vermicelli    noodles salt and pepper Method Put the chicken breasts and water in a saucepan over high heat and bring to the boil . Reduce the heat to its lowest setting and simmer  ,skimming the surface until no more foam rises . Add the onion , garlic , ginger, peppercorns , cloves , star anise and a pinch of salt and continue to simmer for 20 minutes , or until the chicken is tender and cooked through . Meanwhile , grate the carrot , along its length on the coarse sid