Singaporean Steamed Chicken

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This recipe is probably one of the best ways to prepare chicken. The tasty rice dish that accompanies it and the sweet perky sauce makes the dish specially appealing. One never tires of the light, flavorful chicken that results from steaming it not with water but with chicken broth.

Ingredients

For the chicken:

• 1 whole chicken
• Salt and pepper
• 1 tablespoon sesame oil
• 3 cups chicken broth
• Cucumber, for garnish
• Tomatoes, for garnish

For the chicken rice:

• Oil for sauteing
• 1 large onion, chopped
• 1 1/2 cups uncooked washed rice
• 3 cups chicken broth
• Salt and pepper to taste

For the chicken sauce:

• Oil for sauteing
• 1/4 cup chopped onion
• 1/4 cup minced celery stalk
• 2 tablespoons minced spring onion
• 1/2 cup broth
• 1/2 cup soy sauce
• 3 teaspoons cornstarch
• 3 tablespoons sugar
• Sesame oil

Cook the Chicken:

1. Rinse chicken well inside and out then pat dry with paper towels. Rub the skin and the inside cavities with salt, pepper and sesame oil.
2. Place chicken on a steamer and steam for about one hour, using chicken broth as the steaming liquid (not water).
3. When chicken is cooked and tender, remove from steamer and let cool. Reserve the broth. Slice the chicken into serving pieces and arrange on a platter. Garnish with cucumber and tomatoes. Serve with steamed chicken rice, chicken sauce and soup.

Cook the chicken rice:

1. In a large pot or rice cooker, heat oil and saute onion.
2. Add rice and toss till slightly brown and all grains are coated with the oil.
3. Pour in chicken broth. Season with salt and pepper to taste. Cover pot and simmer until rice is cooked.

Cook the chicken sauce:

1. In a saucepan heat oil and saute onion, celery and spring onion for about 1 minute.
2. In a bowl, combine broth, soy sauce, cornstarch, sugar and a dash of sesame oil. Add to saucepan and stir continuously, simmering until thick. Serve as sauce for the steamed chicken.

Roast Turkey with Oyster Stuffing Chefs Recipe

Image by flickr

This is a very delicious recipe that you have to try in your home. This is easy to cook and to prepare. All you have to do is follow the procedure carefully.

Ingredients:

• 1 5-kilo turkey (about 10 lbs)
• Salt and pepper
• 1/4 cup butter for brushing

For the stuffing:

• 1 large onion, chopped
• 4 cups chopped celery stalks
• 350 grams cubed fresh oysters
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons poultry seasoning
• 3/4 loaf white bread, cubed
• Salt and pepper to taste

For the rub mixture:

• 4 tablespoons oil
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried sage
• Ground pepper

 Procedure:

1. Preheat oven to 350 degrees Fahrenheit. Rinse turkey well inside and out with running water.
2. Pat the inside and outside of turkey with paper towels to dry. Season the cavity of the turkey with salt and pepper (no need to season the outside because the rub mixture will do the seasoning).
3. Combine all ingredients for the stuffing. Spoon 3/4 of the stuffing into cavity of the turkey and the remaining into the neck and outer breast portion.
4. With needle and thread sew the cavity of the turkey until well closed.
5. In a bowl, combine ingredients for rub mixture and tub evenly on skin of turkey.
6. Arrange turkey on a rack in a roasting pan. Insert meat thermometer into thickest part of turkey.
7. Roast turkey until thermometer registers 180 degrees Fahrenheit, basting every 30 minutes with its pan juices. Allow 30 to 40 minutes cooking time for every kilo of turkey.
8. When cooked, transfer turkey to platter and brush butter over the turkey to give it a shiny appearance.
9. Reserve turkey drippings for gravy. Let cooked turkey rest 30 minutes before carving. Serve with giblet gravy and cranberry sauce.

Let's make the Perfect Giblet Gravy:

Ingredients:

• 1 turkey neck
• 1 turkey gizzard
• 1 turkey liver
• 8 cups water
• 1 onion, sliced
• 3 sprigs parsley
• 2 bay leaves
• 1 teaspoon dried thyme
• 8 whole black peppercorns
• Drippings from the pan used to bake the turkey
• 1/2 cup butter
• 1/2 cup flour
• 1 teaspoon tomato paste
• Salt and pepper to taste
• Giblet crumbs

Procedure:

1. Place first nine ingredients in a stockpot and simmer for 45 minutes. Set aside.
2. Remove liver from the pot and reserve for future use. Remove the gizzard from the pot and chop finely. Remove the meat from the turkey neck and chop finely. Reserve the liquid stock.
3. Combine the chopped gizzard and turkey meat.
4. Transfer to a food processor and process until smooth. Add a little liquid stock (from the simmered liquid) if necessary.
5. Pour processed mixture back to the liquid stock. Let boil then simmer continuously until mixture is reduced to about one fourth. Strain stock but reserve any remaining giblet crumbs.
6. When turkey is cooked, transfer all drippings from the roast turkey to a small bowl. Set aside.
7. In a large saucepan, melt butter. Add flour and whisk continuously until it turns brown. Pour in the stock gradually by ladles.
8. Let boil then simmer until thick.
9. Add tomato paste and season with salt and pepper.
10. Stir in reserved giblet crumbs and drippings and simmer until mixture is smooth and of desired consistency.
11. Pour into a sauce-boat and reserve with the turkey.

Chicken Galantina

Image by chatshumblekitchen

The addition of queso de bola and chorizo de Bilbao makes this galantina truly special. Simmering it in broth Adds even more flavor to the dish.

Ingredients:

• 1 (1 1/2 kilos) whole chicken, deboned, skin and meat intact
• 2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1/2 kilo ground pork
• 1/3 cup sweet pickle relish, drained
• 1 cup grated queso de bola
• 5 eggs
• 1 tablespoon sugar
• 1/4 kilo (250 g) sweet ham, sliced into 1/2-inch squares
• 1 can (140 g) chorizo de Bilbao, chopped
• 3 tablespoons chorizo fat, (reserved from the can of chorizo)
• 1 cup raisins
• 1 bottle (140 g) green olives, chopped, reserve 12 whole pieces
• 2 whole eggs, hard-boiled, peeled
• 1 small carrot, sliced into 1/2-inch strips
• 12 cups chicken broth

Procedure:

1. Prepare all the ingredients. Reach inside chicken cavity and scrape out the chicken meat, making sure the skin does not get torn. In a bowl, rub chicken skin with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
2. Chop the deboned chicken meat. In a large bowl, combine chicken meat, ground pork, pickle relish, and queso de bola. Stir in eggs, sugar, remaining salt and pepper and mix well.
3. Add ham, chorizo, chorizo fat, raisins and olives, chopped and whole. Mix until well combined. Taste test by frying a small piece of meat mixture. Adjust seasoning, if desired.
4. Spoon half of the mixture into chicken cavity. Insert hard-boiled eggs and carrot strips into the center. Fill chicken with remaining mixture.
5. Sew the opening of the chicken securely to seal in the filling. Place chicken on a long piece of aluminum foil, breast side up, tucking under the legs and the skin of the neck and wings to make an oval shape. Wrap chicken tightly in the foil. Repeat with one or two more layers of aluminum foil until the chicken is tightly covered in all places, with no skin showing.
6. Arrange chicken in a large pot. Pour chicken broth into the pot. Simmer chicken in broth for 1 hour or until completely cooked. Cool completely. Chill in the refrigerator and slice thinly to serve with salad or as cold cuts.

Note: Many market vendors can debone chicken for galantina. Instruct the vendor to debone the chicken through its bottom cavity, instead of through cutting a slit at the back, so you only need to sew the bottom opening after the chicken has been stuffed.

Delicious Roast Chicken Relleno

Image by pinoykitchenette

Traditionally served during fiestas and Christmas, this dish uses chicken that has been deboned from the inside out, leaving only the bones of the drumsticks and wings intact. It takes skill and practice to debone chicken this way but in some markets the vendor will do it for you for a small fee.

Now let's prepare the ingredients for the chicken:

• 3-4 tablespoons soy sauce
• 1 1/2 tablespoons calamansi juice
• 1 1/2 kilos chicken, deboned but still whole
• Salt and pepper to taste

Ingredients for the stuffing:

• 1/4 kilo ground pork
• 1/4 kilo roasted chestnuts, shelled and chopped
• 1/4 kilo Chinese ham, chopped
• 1 140-gram can Vienna sausage, chopped
• 1/2 box pitted prunes, chopped
• 1/2 cup pickle relish
• 1/2 cup fruit cocktail, drained
• 5 eggs
• 2-3 tablespoons grated
• Edam cheese
• Salt and pepper to taste
• 1 tablespoon butter, softened

Let's prepare the chicken:

1. In a large bowl, combine soy sauce and calamansi juice.
2. Brush all over the chicken and season with salt and pepper. Matinate at least 30 minutes.

Prepare the stuffing:

1. Combine all the ingredients for the stuffing and season to taste with salt and pepper.
2. Preheat oven to 375 degrees Fahrenheit. Spoon mixture into the chicken, being careful not to overstuff the chicken. (cook any extra stuffing separately).
3. Sew the opening of the chicken until tightly sealed.
4. Rub the chicken with butter and wrap in aluminum foil.

Now let's cook:

1. Place chicken in a roasting pan and cook in preheated oven for at least 1 hour.
2. Uncover the foil and bake 30 minutes more or until skin of chicken is golden brown and chicken and stuffing are thoroughly cooked.
3. Let cool to room temperature before carving so stuffing does not fall apart. You may also chill cooked chicken briefly in the refrigerator to cool before carving.

Note: If desired, baste the uncovered chicken with pan juices every 15 minutes.

How to make Chicken in Olive Oil

The olive oil and garlic combination makes dish richly flavorful and aromatic. When serving, make sure to include the garlic cloves. These can then be crushed into the accompanying bread or rice.

Image by diabetesselfmanagement

Ingredients:

• 1 whole chicken, sliced into serving pieces
• 3-4 whole garlic cloves
• 1/2 cup extra virgin olive oil, divided
• 1 head garlic, crushed
• Salt and pepper to taste
• Italian seasoning
• 2-3 whole bay leaves (optional)
• 3-4 siling labuyo (optional)
• 1/2 cup crushed tomatoes (optional)

Procedure:

1. Preheat oven to 350 degrees Fahrenheit. Rub chicken pieces with whole garlic cloves. Discard the garlic cloves.
2. In a large skillet, heat half of the olive oil for a few seconds. Brown chicken in olive oil lightly on both sides.
3. Remove chicken pieces from pan and arrange, skin side down, in a baking dish. Pour the olive oil in the skillet and the remaining olive oil into same baking dish, making sure to coat chicken generously with the oil.
4. Scatter the crushed garlic cloves all over the chicken. Season chicken with salt and pepper and sprinkle all over with Italian seasoning.
5. Cook in preheated oven about 25 minutes. Turn chicken pieces over and tuck bay leaves in between the chicken pieces.
6. Cook for 15 to 20 minutes or until chicken is done and juices run clear when pricked with a fork. Serve chicken with the garlic cloves accompanied by rice or bread.
7. If desired sprinkle siling labuyo and crushed tomatoes just before serving. 

Variation: You may add a little butter in the olive oil. Let butter melt in the pan and mix with the olive oil before browning the chicken. Makes for a richer (but high calorie) dish.

Learn how to make Chicken with White Wine

Image by whiskedawaygf

The white wine gives the chicken a sophisticated flavor. Topping it with a mixture of roux and heavy cream adds a French touch. When you add the egg yolks to the sauce, make sure the temperature in the saucepan is very low so the egg don't solidify. The eggs make the sauce richer and thicker. This dish is ideal for serving to company.

How to Cook Chicken Pochero

Image by kawalingpinoy

Hello there, today I will share to you this very delicious Filipino dish. This is Chicken Pochero. This is very easy you should try this on your own.