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...come here. ok lass week mi decide mi tired a de same chicken recipes,so mi go inna mi book dem an mek up some recipes,mi a tell yu dem did good caan dun
Chicken from the Orient
4 chicken legs and thighs
1/2 cup Shaosing (Chinese brown rice wine)
1/2 cup soy sauce
1 heaped teaspoon peeled, grated ginger
4 cloves garlic, crushed
5 whole star anise
1 teaspoon toasted sesame oil
1 spring onion, cut into fine shreds sprinkle on top after its cooked,serve with rice
Pre-heat the oven to 400F
remove the skin from the chicken. Then place the skinned chicken legs and thighs in the casserole. Now mix the rest of the ingredients, and 1/4 cup water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 50 minutes, turning the chicken halfway through the cooking time.
Serve the cooked chicken on plain rice with the sauce poured over and the shreds of spring onion sprinkled on top.enjoy
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Chicken in Maple Barbecue Sauce (Baked)
4 chicken thighs and legs, jointed into 8 piece
1 tablespoon olive oil
1 dessertspoon lemon juice
1 medium onion, peeled and finely chopped
salt and freshly milled black pepper
For the sauce
2 tablespoons pure maple syrup
1/4 cup red wine
4 tablespoons soy sauce
2 tablespoons red wine vinegar (white is ok too)
1 heaped tablespoon tomato puree
1 heaped teaspoon ground ginger
1 heaped teaspoon mustard powder
2 cloves garlic, peeled and crushed
11/2 teaspoons Tabasco sauce
1/4 cup red wine
First of all mix the olive oil with the lemon juice, then place the chicken joints in the roasting tin with the chopped onion tucked around them. Season with a little salt and freshly ground black pepper, then brush the chicken pieces with the oil and lemon juice. You can, if you like, do this well in advance, just cover it and leave in the fridge.
Then, when you're ready to cook the chicken, pre-heat the oven to 400F, then place the chicken on a high shelf and cook for 25 minutes exactly. Meanwhile, combine all the sauce ingredients in a jug and, using a small whisk, blend everything thoroughly. Then, when the 25 minutes are up, remove the chicken from the oven, pour off any fat from the corner of the tin and pour the sauce all over, cover well.
Now back it goes into the oven for about another 25 minutes, and you will need to baste it twice during this time. After that, remove from the oven and place the pan with chicken in it over direct heat turned to medium. Then pour in the extra 1/4 cup of red wine, stir it into the sauce and let it bubble for about 1 minute. Then serve the chicken with the sauce spooned over with rice. enjoy
Chicken from the Orient
4 chicken legs and thighs
1/2 cup Shaosing (Chinese brown rice wine)
1/2 cup soy sauce
1 heaped teaspoon peeled, grated ginger
4 cloves garlic, crushed
5 whole star anise
1 teaspoon toasted sesame oil
1 spring onion, cut into fine shreds sprinkle on top after its cooked,serve with rice
Pre-heat the oven to 400F
remove the skin from the chicken. Then place the skinned chicken legs and thighs in the casserole. Now mix the rest of the ingredients, and 1/4 cup water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 50 minutes, turning the chicken halfway through the cooking time.
Serve the cooked chicken on plain rice with the sauce poured over and the shreds of spring onion sprinkled on top.enjoy
-------------------------------------------------
Chicken in Maple Barbecue Sauce (Baked)
4 chicken thighs and legs, jointed into 8 piece
1 tablespoon olive oil
1 dessertspoon lemon juice
1 medium onion, peeled and finely chopped
salt and freshly milled black pepper
For the sauce
2 tablespoons pure maple syrup
1/4 cup red wine
4 tablespoons soy sauce
2 tablespoons red wine vinegar (white is ok too)
1 heaped tablespoon tomato puree
1 heaped teaspoon ground ginger
1 heaped teaspoon mustard powder
2 cloves garlic, peeled and crushed
11/2 teaspoons Tabasco sauce
1/4 cup red wine
First of all mix the olive oil with the lemon juice, then place the chicken joints in the roasting tin with the chopped onion tucked around them. Season with a little salt and freshly ground black pepper, then brush the chicken pieces with the oil and lemon juice. You can, if you like, do this well in advance, just cover it and leave in the fridge.
Then, when you're ready to cook the chicken, pre-heat the oven to 400F, then place the chicken on a high shelf and cook for 25 minutes exactly. Meanwhile, combine all the sauce ingredients in a jug and, using a small whisk, blend everything thoroughly. Then, when the 25 minutes are up, remove the chicken from the oven, pour off any fat from the corner of the tin and pour the sauce all over, cover well.
Now back it goes into the oven for about another 25 minutes, and you will need to baste it twice during this time. After that, remove from the oven and place the pan with chicken in it over direct heat turned to medium. Then pour in the extra 1/4 cup of red wine, stir it into the sauce and let it bubble for about 1 minute. Then serve the chicken with the sauce spooned over with rice. enjoy
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