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Mongolian Chicken

Mongolian Chicken recipe, eat well on universal credit

Probably not what you’d call a traditional English Winter Warmer. But it’s cold in Mongolia and there’s steam here over the dish. So I thing we can extend this definition?

Ingredients:-

500g for Chicken Breast, cut into strips
2 Tsp of Cornflour
½ Tsp of Chinese Five Spice
60ml of Shaoxing Wine
2 Cloves of Garlic, minced
2 cm of fresh Ginger, grated
2 Tbsp of Soy Sauce
1 Onion, cut into wedges
½ a Red Pepper, sliced
3 Spring Onions, cut into lengths
80ml of Hoisin Sauce
2 Tsp of Sesame Oil
1 Tsp of Toasted Sesame Seeds, to garnish
50g of Steamed Mange Tout & Mixed Rice, as sides
Oil to fry

Method:-

(1) Combine the Cornflour, Five Spice, Shaoxing Wine, Garlic, Ginger and 2 Tsp of the Soy Sauce.
(2) Add the Chicken and toss to coat.
(3) Place in the fridge to marinade of 30 minutes.
(4) Hear a little Oil in a Wok or large Frying Pan or a high heat.
(5) Remove the Chicken from the marinade, keeping the marinade.
(6) Fry the Chicken until lightly browned on all sides.
(7) Add a little more Oil and then add the Onions are stir fry for a further minute.
(8) Return the Chicken to the Wok with the reserved marinade, Hoisin Sauce, Sesame Oil and remaining Soy Sauce.
(8) Heat Sizzler Skillets in the over to 200c, if you have them. If not warm plates.
(9) Fry for 2 to 3 minutes until the sauce thickens and the Chicken is hot.
(10) serve with a sprinkling of Seseme seeds.

We Served ours with home fried Prawn Crackers, Mixed Rice and Steamed  Mange Tout.

 

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Chicken Chilidron recipe, eat well on universal credit

While searching for inexpensive bits of Chicken for the Foxes I came across this box of bits. We had some Chorizo left in the fridge which I added to and this was the result. I’m pretty sure if I’d brought some old cardboard boxes home, Sue would have made a cracking meal from the, but this flavour combination was considerably better….

Ingredients:-

2 Legs & 2 Thighs of Chicken
200g of Chorizo, thickly sliced
1 Onion, sliced
3 Cloves of Garlic, minced
1 Tin of Plumb Tomatoes, chopped
400ml of Chicken Stock
A few sprigs of Rosemary
1 Large Red Pepper, charred in Oil
1 Hand full of mixed Olives
½ a Tsp of Paprika
½ a Tsp of Turmeric
The zest of one Lemon
3 Anchovies, drained
300 ml of boiling Water
A Glug of Shaoxing Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil to a Dutch Oven and heat to a medium heat.
(2) Season the Chicken portions with Salt & Pepper and then brown on all side, setting aside.
(3) Add the Chorizo and fry until crisp. Remove and set aside with the Chicken.
(4) Add the Onion and fry until softened.
(5) Add the Garlic and stir as it cooks to soak up the Chorizo Oil.
(6) Reduce to heat to low.
(7) Chop the Tomatoes.
(8) Char the Red Pepper in a griddle pan with a little oil. Remove and set aside.
(9) De-glaze the griddle pan with the Shaoxing Wine.
(10) To the Dutch Oven add the Peppers, Tomatoes and Chicken Stock.
(11) Add most of the Rosemary (Holding back a sprig), Chicken, Chorizo and the de-glaze from the griddle pan.
(12) Reduce the heat to low and simmer with the lid slightly open for 1 to 1 ½ hours, until the sauce has thickened and the Chicken is tender.
(13) Place the Olives in a bowl and pour over the boiling water, leaving to steep, with a pinch of Paprika & Turmeric
(14) Add the Olive Stock and cook for a further 30 minutes.
(15) Add the Lemon Zest and Anchovies, stirring in well.
(16) Fry the remain Rosemary to crumble as a garnish.
(17) Before serving remove the Rosemary sprigs from the Dutch Oven.

We served ours over mixed rice and it was really good. Or as Sue says. "It was OK!!!!!"

 

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