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Wash the chicken breast under a stream of cold water and wipe with a clean towel. Cut strips the thickness of a finger and then season with tawook, oregano, turmeric, curry, vegeta, a little soy sauce if it is very salty Chinese sauce or more if it is sweet and any more spicy chicken spices. I put a little oil on top and then knead them to fit the spices well. I left them in the fridge overnight and then I cleaned and washed the vegetables, I cut the carrot and celery into thin slices, the pepper into suitable pieces and 2-3 thin slices of fresh ginger. I heated a wok, I put some oil and when the oil heated I hardened the chicken strips.
I took them out and put them to harden in turn: carrots, celery and peppers. Put the meat over the vegetables, add soy sauce, ginger and cook for another minute. Put the rice in the soup when it starts to boil. Add 1 sprig of saffron, a little cardamom and salt or vegeta to taste. Mix twice in it, cover with aluminum foil and tighten tightly at the mouth and then cover with a lid.
Leave it on a very low heat for 15 minutes, then turn off the heat, remove the lid and leave only the foil for another 10 minutes when it is removed. Serve the rice with the chicken.
How to use Chinese chopsticks
Chicken with curry on a bed of rice is prepared as follows: chop the white onion, and cut the green one into slices. Peel a squash, grate it and cut it into cubes. We cut the tomatoes and scald them, after which we pass them through cold water and peel them. We cleaned them of seeds. We cut the pulp into cubes.
We cut the chicken and then wash it, drain the water and cut it into pieces, pass it through salt and pepper. Heat oil in a pan and fry the meat. Sprinkle with curry. Add white onion, green onion and bell pepper. Quench with water and add the tomatoes. Put a lid on and let it simmer for about 30 minutes. Gradually pour the rest of the soup.
Wash the rice and boil it in more water until it softens. Season. Put the rice on a plate and place the chicken steak as desired. Sprinkle hazelnuts or almonds on top
Chicken with lemon on the bed of apples and onions
I said a chicken was more fragile than this chicken with lemon on the bed of apples and onions I haven't been able to prepare so far.
Especially since my chicken was a poultry, with quite a lot of meat.
The recipe for baked chicken with lemon, on a bed of apples and onions, is inspired by Vladutz's cuisine, which I wholeheartedly recommend.
This recipe is a spring-specific dish because only during this period can you find all the necessary ingredients. In 45 minutes you get a tender chicken, with creamy vegetables and flavored leurd for a light lunch or a tasty dinner.
1. Prepare the ingredients
- Wipe with an absorbent napkin and portion 400 g of chicken legs LaProvincia.
- Season them with salt and pepper to taste.
- Clean and chop the rounds 2 sprigs of green onion , 1 leek thread and 2 carrots.
- Coarsely chop 4-5 large mushrooms .
- Wash and chop finely 1 large leurd connection fresh.
2. Start cooking
- Put 2 tablespoons oil Heat it in a medium skillet and add the chicken legs. Let them brown over medium heat for 5 minutes on each side and then take them out on a plate.
- Put the green onions and leeks in the remaining fat in the pan and cook for 2 minutes.
- Add the carrot slices, leave for 2 minutes and then add the mushrooms. Cover the pan with a lid and simmer for 3 minutes.
- Put the chicken legs in the pan, 100 ml of water , salt and pepper and cover the pan again. Leave everything on low heat for 20 minutes, stirring gently from time to time.
3. Finish the preparation
- Turn off the heat and add the washed and chopped leurda to the pan.
- Mix well and let the food sit for 4-5 minutes.
- Good appetite!
The chicken legs on the bed of leurdă and vegetables are cooked in 45 minutes, and the degree of difficulty is low. You need the following tools: