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Creepy Chilli Popcorn Recipe
| Halloween
Type: Creepy Chilli Popcorn Free Cooking Recipe - Halloween All good! Ingredients / Directions # 6 oz. (150g) popping corn# 4 tbsps. oil# 3 oz. (75g) butter# 2 tbsps. chilli sauce # Pour the oil into a large panheat and add the cornmaking sure it is no more than one kernel deep# Cov
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nicoise style fish salad
| General Recipes
Cooking receipe to make nicoise style fish salad under category General Recipes. You may find some video clips related to this receipe below.nicoise style fish salad1 fat garlic clove halved 250g new potatoes scrubbed not peeled 2 medium eggs 100g whole green beans topped and tailed 4 tbspn low cal
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Jellied Corned Beef and Vegetable Salad Recipe
| Meats
Type: Jellied Corned Beef and Vegetable Salad Free Cooking Recipe - Meats Wow! Ingredients / Directions 1 pint clear beef stock or bouillon1-? tablespoons granulated gelatin3 tablespoons cold water1-? cup(s)s finely diced cooked corned beef? cup(s) dicedmixedcooked vegetablesSalt and
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Papaya-Banana Smoothie Recipe
| Drinks
Type: Papaya-Banana Smoothie Free Cooking Recipe - Drinks Outstanding! Ingredients / Directions 1 cup(s) papaya pulp1/2 cup(s) bananasliced1 cup(s) guava juice2/3 cup(s) pineapple juiceunsweetened2 tbsp lemon juice 1/3 cup(s) sugarCrushed ice Combine papayabananaguavapineapple and lem
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Cooking receipe to make soy sauce chicken under category General Recipes. You may find some video clips related to this receipe below.
soy sauce chicken
1 large chicken weighing 1.351.8kg
4 slices unpeeled fresh ginger
6 spring onions trimmed
1 tsp salt
1 tsp coarsely crushed black peppercorns
For the sauce:
3 whole star anise
2 cinnamon sticks
2 strips dried orange peel
290ml dark soy sauce
150ml Shaoxing wine or dry sherry
5 tbsp light muscovado sugar
570ml water
Stuff the chicken cavity with ginger onions salt and pepper
Put the sauce ingredients into a large saucepan or heatproof casserole just large enough to take the chicken
Bring up to the boil slowly stirring until the sugar dissolves
Put the chicken into the pan breast side down and baste a few times with the sauce
Reduce heat to low cover and leave to simmer for 20 minutes basting often
Turn the bird onto its side baste then cover and cook for a further 10 minutes basting once or twice
Turn onto the other side and repeat
Finally put breast side up cover and cook for 20 minutes basting frequently
Push a skewer into the thickest part
If the juices run clear the chicken is done
If they are pinkish cook for 10 minutes more and test again
To serve hot lift the chicken out of the pan tilting it so the juices trapped inside pour back into the sauce
Carve and place bowls of sauce around the table
To serve cold leave the chicken and sauce in the pan covered until cold
Lift out draining off the sauce then cut into suitable pieces
Skim fat from the sauce and serve in small bowls
In this Chinese recipe the chicken cooked whole in an intense spiced largely soy sauce is half poached half steamed. Turn and baste often to ensure it is evenly cooked and that every part has time and occasion to soak up the flavours. Though it is good hot it tastes better cold. The sauce is powerfully salty and should be treated as a dip.
Serves 4
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