Japanese Recipe Chicken Chashu

Source google.com.pk
Japanese Recipe Chicken Chashu 
Yield: 2 logs
Prep: 30 mins
Cook: 60 mins
Ready In: 1 hr 30 mins
Japanese style chicken chashu, marinated, rolled and steamed until tender.
Ingredients
2.5 pounds chicken thighs skin-on, deboned and flattened
1/4 cup soy sauce
2 tablespoons sake
1 tablespoon sugar
2 teaspoons ginger grated
 white pepper
4 small chicken tenders
Instructions
Put the soy sauce, sake, sugar and ginger in a large Ziploc bag and mix together. Add the chicken thighs and make sure each piece is coated with the marinade. Press as much air out of the bag as possible, then seal and refrigerate overnight.
The next day, tear off a 3 foot long sheet of aluminum foil with the shiny side up. Lay half the marinated chicken thighs on the foil, skin-side down, to form a rectangle about 6 inches wide. Sprinkle the chicken generously with white pepper. Lay two chicken tenders on the chicken thighs. Since tenders taper on one end, you want to lay them facing in opposite directions so you end up with a core of chicken tenders that is roughly the same thickness of both ends.

Chicken Chashu

Chicken Chashu

Chicken Ramen

Source google.com.pk
Chicken Ramen
Ingredients
2 pounds chicken bones
1 pound chicken wing tips
1 small leek cut into 4 pieces
2 length ginger sliced into 8 coins
4 large cloves garlic unpeeled
 vegetable oil for frying the aromatics
4 inch piece kombu
10 cups water
1/4 cup sesame oil
3 scallions white part only, minced
1 tablespoon soy sauce
1 cup soy milk
1 tablespoon soy sauce
1 tablespoon salt
4 servings ramen noodles boiled according to package directions
Instructions
Bring a kettle full of water to a boil. Lay the wing tips and chicken bones in a clean sink, then pour the boiling water over the chicken. Wash the chicken with cold water, scrubbing off any clumps of blood. This step solidifies some of the blood on the chicken so you can wash it off and it doesn't end up in your soup.
In a small saucepan, add the leeks, ginger and garlic, then cover with vegetable oil. Gently fry over medium low heat until the aromatics are dark brown, but not burnt (about 30-40 minutes).
Add the kombu, wingtips and bones to a pressure cooker and cover with 10 cups of water. Bring it to a boil uncovered, then skim off the scum that floats to the top. Continue skimming until you don't see any more scum. Remove the kombu and discard, then add the fried leeks, ginger and garlic. Seal the lid, then cook under high pressure for 1.5 hours.
When the stock is done cooking, let it cool to room temperature. Pour it through a large strainer into a large bowl. Squeeze the solids with your hands to extract as much liquid as possible. You'll notice that the liquid starts turning a creamy white. This is what gives the soup its body so be sure you get every last drop. Pour the strained soup through an extra fine sieve (such as a tea strainer) into a clean container. You can either stop here and refrigerate the stock or keep going.

Chicken Ramen

Chicken Ramen

Easy Chicken Teriyaki (Pan-fried)

Source google.com.pk
Easy Chicken Teriyaki (Pan-fried)
Ingredients
1 large chicken leg skin on, deboned (about 12 ounces)
1 teaspoon ginger grated
1/4 teaspoon salt
2 teaspoons vegetable oil
1 tablespoon honey
1 tablespoon mirin
1 tablespoon sake
1 tablespoon soy sauce
1 tablespoon sake
Instructions
Rub the ginger and and salt into the chicken and let this sit for at least 30 minutes. After it's marinated, use paper towels to dry the chicken as best you can, removing any excess ginger pulp.

Easy Chicken Teriyaki (Pan-fried)

Oyakodon Japanese Cuisine

Source google.com.pk
 Oyakodon 
Ingredients
300 grams chicken thighs skin-on boneless (11 ounces)
1/4 teaspoon salt
1/2 cup dashi (chicken stock will work)
2 teaspoons soy sauce
2 teaspoons honey (use a mild one)
1/4 teaspoon salt
2 large eggs
2 tablespoon sake
3 scallions cut into 2
Instructions
Rub 1/4 teaspoon of salt all over the chicken. Place the chicken in a cold sauté pan skin-side down, then place a smaller cast iron pan on top of the chicken to weigh it down (a pot filled with water would work too). This keeps the chicken from curling ensuring that every bit of skin makes contact with the pan.

 Oyakodon 

 

LEMON & HERB CHICKEN WITH BAKED POTATOES & PUMPKIN

Source google.com.pk
LEMON & HERB CHICKEN WITH BAKED POTATOES & PUMPKIN
Citrus and fresh rocket are the secrets to this fresh and hearty lemon chicken salad recipe. In fact, it’s so delicious your kids will never realise it's healthy. And it only takes one hour to make! So go ahead and give this lemon and herb chicken recipe a try.
OES & PUMPKIN
Citrus and fresh rocket are the secrets to this fresh and hearty lemon chicken salad recipe. In fact, it’s so delicious your kids will never realise it's healthy. And it only takes one hour to make! So go ahead and give this lemon and herb chicken recipe a try.


LEMON & HERB CHICKEN
Learn more
Recipe serves:4Preparation time20 minCooking time40 min
INGREDIENTS
2 skinless chicken breast fillets, cut into 3cm pieces
3 medium Desiree potatoes, cut into 3cm pieces
1 medium sweet potato, cut into 3cm pieces
1 cup pumpkin cut into 3 cm pieces
1 packet Continental® Cook-in-Bag Lemon and Herb Chicken Recipe Base
Zest and juice of half a lemon
1 tablespoon olive oil
2 bunches fresh rocket
1 teaspoon sesame seeds, optional
DIRECTIONS
Preheat oven to 180ºC.
Place the chicken, potatoes and pumpkin in the cook-in-bag. Shake over the Lemon & Herb Recipe Base, tie bag, place on an oven tray and pierce top of bag three times using a fork to vent. Place in oven for 40 minutes, or until the chicken is cooked and vegetables are tender. Allow to rest for 5 minutes.
Carefully remove chicken and vegetables from the bag and place into a large bowl. Take a little of the cooked juices and add some lemon juice, zest and olive oil, whisk into a dressing.
Add the rocket leaves to the chicken and vegetables, drizzle a little of the dressing over and gently toss salad. Serve sprinkled with sesame seeds.
This lemon chicken recipe is refreshingly healthy and can be eaten as a meal or a side dish.

SPAGHETTI BOLOGNAISE WITH MUSHROOM

Source google.com.pk
SPAGHETTI BOLOGNAISE WITH MUSHROOM

Of the many minced beef recipes we’ve tried, nothing could be simpler or more appealing on a cold night than a steaming bowl of warming spag-bol. This delicious Italian beef spaghetti bolognese will have your family’s mouths watering and is ready in just 30 minutes – a truly quick and easy recipe.
INGREDIENTS
2 teaspoons olive oil
500g lean beef mince
1 packet Continental® Spaghetti Bolognese Recipe Base
1 cup sliced mushrooms
1 x 425g tin chopped tomatoes
1 cup (250ml) water
250g dried spaghetti
½ cup grated Parmesan cheese
1 tablespoon chopped parsley
Freshly ground black pepper
DIRECTIONS
Heat the oil in a large fry pan and brown the mince. Add the
Recipe Base, mushrooms, tomatoes and water; stir well.
Cover and simmer gently for 30 minutes, stirring occasionally.
Meanwhile, cook the spaghetti following directions on packet.
Drain spaghetti and divide between bowls.
Spoon over the Bolognese sauce and top with Parmesan, parsley and season with a little cracked black pepper.
This easy spaghetti goes well paired with a glass of red wine.

FISH WITH LEMON & DILL

FISH WITH LEMON & DILL

30 minutes is all you need to make this easy fish fillet recipe. 5 ingredients all mixed together and baked in the oven. That’s 1 easy baked fish fillet recipe you just can’t beat. Use any kind of fish fillet like Snapper, Barramundi, Flathead, Kingfish, Cod, Sole, Swordfish or John Dory.
INGREDIENTS
600gm fish fillet (e.g.: Snapper, Barramundi, Flathead, Kingfish, Cod, Sole, Swordfish or John Dory)
3 medium potatoes
½ punnet cherry tomatoes, halved
2 teaspoon margarine
1 packet Continental Cook-in-Bag Lemon and Dill
DIRECTIONS
Preheat oven to 180°C. Peel and slice the potato thinly and place in a single layer in the bag, on a baking tray. Lay the fish on top of the potatoes, add halved cherry tomatoes, margarine and sprinkle over the Lemon and Dill Recipe Base. Close bag using the included tie. Pierce top of the bag 4 times with a skewer to vent.
Cook on the centre shelf of oven for 25 minutes. Remove from oven and rest in bag for 5 minutes before opening.
Hint: Fish fillet recipes are usually good served with fresh garden salad.

FISH WITH LEMON & DILL

SUMMERY CHICKEN & MUSHROOM PIE

SUMMERY CHICKEN & MUSHROOM PIE

Juicy chicken breast encrusted in golden brown pastry, this light summery chicken and mushroom pie is perfect for the warmer months. Once you crack through the crisp pastry into the steaming creamy filling you’ll be adding it this chicken pie recipe to your favourites list in no time!
INGREDIENTS
2 teaspoons sunflower oil
500g skinless chicken breast fillet, cut into 2cm pieces
2 bacon rashers, thinly sliced
2 cups halved button mushrooms
1 packet Continental® Creamy Mushroom Chicken Recipe Base
1 cup (250ml) water
¼ cup sour cream
4 sheets filo pastry
1 tablespoon Flora® Original spread, melted
Fresh salad for serving
DIRECTIONS
Preheat oven to 180ºC.
Heat oil in a large fry pan, add the chicken and bacon, allow to brown 1-2 minutes before adding mushrooms, cook a further 3-4 minutes. Combine the Recipe Base with the water and add the chicken, bring to the boil, reduce heat and simmer for 10 minutes, or until the chicken is cooked through. Stir through the sour cream.
Spoon chicken into an ovenproof dish, loosely ruffle the filo over the chicken to cover and brush with melted Flora. Bake for 10-15 minutes or until top is lightly golden.
This chicken pie recipe goes well with a fresh salad.

SUMMERY CHICKEN & MUSHROOM PIE

NDIVIDUAL CHICKEN & VEGETABLE FRITTATAS

Source google.com.pk
NDIVIDUAL CHICKEN & VEGETABLE FRITTATAS
Can you believe that tasty chicken recipes can be prepared with only five ingredients? Our chicken recipe is so easy, even teens can make it! This easy Individual Chicken & Vegetable Frittatas recipe feeds up to six people and is cooked in about 30 minutes.
INGREDIENTS
1 x 130g packet Continental Alfredo Pasta & Sauce, Value Pack
1 cup chopped cooked chicken
1 cup char-grilled vegetables; chopped
3 eggs, whisked
¾ cup grated reduced fat cheese
Salad for serving
DIRECTIONS
Preheat oven to 180˚C. Cook Pasta & Sauce according to pack instructions.
Stir through chicken, vegetables and eggs and spoon mixture into greased muffin pans.
Sprinkle with cheese and bake for 15-20 minutes until golden brown.
Serve warm with a green salad.
Hint: Chicken recipes can sometimes make a mess in the kitchen. Bake frittatas in paper cases so your muffin pans are easier to wash. This recipe will make 8 large or 12 small frittatas.

Buffalo Chicken Chili

Source google.com.pk
Buffalo Chicken Chili
A buffalo chicken wing inspire bowl of chili served topped with tangy crumbled blue cheese.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients
1 pound ground chicken
1 tablespoon oil
1 onion, diced
1/2 cup celery, sliced
1/2 cup carrots, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 cup beer or chicken broth
1 (15 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne
1/2 cup hot sauce (or to taste)
salt and pepper to taste
crumbled blue cheese to taste
Directions
Cook the chicken in a large pan over medium heat and set aside.
Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
Add the garlic and cumin and cook until fragrant, about a minute.
Add the beer or broth and deglaze the pan.
Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
Serve topped with crumbled blue cheese to taste.

Buffalo Chicken Chili

Buffalo Chicken Chili

Buffalo Chicken Chili

Buffalo Chicken Chili

Buffalo Chicken Chili

Buffalo Chicken Chili

Apple Wild Rice

Source google.com.pk
Apple Wild Rice

Ingredients:
1 tablespoon oil
1 clove garlic (chopped)
1 small onion (chopped)
1 carrot (chopped)
1 rib celery (chopped)
1 cup wild rice
1 handful raisins
1 bay leaf
1 cup chicken stock (or vegetable)
1 cup apple cider
salt and pepper to taste
1 teaspoon oil
1 handful pecans (toasted and chopped)

Directions:
1. Heat the oil in a pan.
2. Add the garlic, onion, carrot, and celery and saute until tender, about 5 minutes.
3. Add the wild rice, raisins, bay leaf, chicken stock, apple cider, salt and pepper and bring to a boil.
4. Simmer covered until the rice is al dente, about 50 minutes. Check at intervals and if it needs more liquid add some.

Apple Wild Rice

Apple Wild Rice

Apple Wild Rice

Apple Wild Rice

Corn Chowder

Source google.com.pk
   Corn Chowder

1/2 cup diced (1/4-inch) slab bacon (2 oz; rind discarded if necessary)
2 cups diced (1/4-inch) sweet onion (14 oz) such as Vidalia
2 large carrots, cut into 1/4-inch dice (1 cup)
1 celery rib, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1 cup)
1/2 lb yellow-fleshed potatoes such as Yukon Gold (2 small), peeled and cut into 1/4-inch dice
1/2 lb sweet potato (1 medium), peeled and cut into 1/4-inch dice
5 cups reduced-sodium chicken broth (40 fl oz)
2 fresh thyme sprigs
3 cups corn (from about 6 ears)
1 1/2 cups heavy cream
1 teaspoon fine sea salt
1 teaspoon black pepper

Garnish: 2 plum tomatoes, seeded and diced; finely chopped fresh chives

Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.

Corn Chowder

Corn Chowder

Corn Chowder

Corn Chowder

Corn Chowder