Orange Chicken

INGREDIENTS
2 cloves of garlic grated
2 cm grated ginger
5 pieces of dried chilli, sliced ​​3 cm, soak in warm water
1 teaspoon grated orange rind
1 tablespoon chicken stock
1 leek, white part, cut into 5 cm, slice, open leaf onion, finely sliced ​​lengthwise, for garnish

Chicken batter:
60 g flour
30 g cornstarch
½ teaspoon baking soda
1 tsp chicken stock
60 ml water
1 egg,
300g chicken breast fillets, diced
Orange Sauce, stir:
80 ml lemon juice Orange
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
½ teaspoon pepper
1 teaspoon cornstarch

HOW TO COOK
Chicken batter: Mix flour, cornstarch, baking soda, and chicken stock. Pour water and eggs and stir well. Add chicken, stir.
Diced chicken fried in lots of oil and heat over medium heat until cooked and golden. Remove, drain and set aside.
Heat 1 tablespoon oil, saute garlic and ginger, stir-fry until fragrant. Enter the dried chili, orange peel, and chicken stock and stir well.
Enter the fried chicken and stir well. Pour the orange sauce, blend and cook until sauce is absorbed. Lift, eat while warm.

Chicken BBQ with wasabi sauce

Ingredients :

• 1 slice Chicken dark meat
• 1 tbsp Sake
• 1/2 tsp Wasabi paste
• 2 tsp oil
• 1 tsp soy sauce

Method :

1. Make a cut in thick part of chicken to the edge, and open it up, and make an even thickness. Sprinkle sake, and rub the chicken lightly
2. Sprinkle salt and pepper on top of  ( 1 ) , and grill the chicken from the side til it has the lightly brown colour
3. Turn the chicken over, and brown lightly. Put the cover on the pan. and grill it for 3 minutes with low heat
4. Put the cover away, and spread the wasabi on the skin side of chicken and grill it for another 3 minutes. For finishing, pour a little bit soy sauce on top, and serve

Instant chicken curry

Ingredients :

• 300 g chicken fillet, diced
• 200 g potato, diced
• 1 onion, sliced
• 1 can curry sauce
• 2 tbsp cooking oil

Cooking instructions :

• Brown onion in a small amount of oil over medium heat
• Add chicken, potato, and stir fry until almost cooked
• Pour in curry sauce
• Simmer until cooked
• Serve hot

Chicken teriyaki

Ingredients: 

•     250 grams chicken fillet, thinly sliced
•      1 teaspoon sugar
•      1 teaspoon mirin / ang ciu
•      1 tablespoon soy sauce
•      Salt, pepper to taste
•      Seasonings to taste
•      2 tablespoons oil
•      1 onion, sliced ​​round
•      2 green chilies, chopped
•      1 red bell pepper, cut into pieces
•      4 plates of rice

Complement:

•      Cucumber, tomato, sliced ​​round
•      Tomato sauce, chili sauce bottle
•      mayonnaise

How to make:

• Chicken mixed with sugar, mirin, soy sauce, salt, pepper, seasonings. Let stand 10 minutes.
• Heat the oil. Saute onion until soft. Enter the chili pepper, paprika. Stir. Lift.
• Add the chicken is already seasoned. Stir until cooked. Enter the sauteed onion, pepper, paprika. Stir. Lift.
• Serve the chicken teriyaki with rice on a plate and appendages. Cucumbers, tomatoes were mayonnaise. Bottle of ketchup and chili sauce for chicken

grilled chicken recipe

Material:

1 whole chicken, split back, crushed
2 stalk lemongrass
2 bay leaves
2 cm galangal
2 tsp tamarind acid
2 bay leaves orange
400 ml coconut milk
3 tablespoons cooking oil
banana leaf, to the base when boiling chicken

Blend:

6 pcs red chilli
6 pcs red onion
4 cloves garlic
2 cm ginger
2 cm turmeric
1 tsp coriander
1 teaspoon salt

Directions:

1. Heat oil and sauté ground spices, lemon grass, lime leaves, galangal, and bay leaves until fragrant.

2. Add chicken and cook until the meat changes colour.

3. Add coconut milk and cook until the coconut milk soak into the chicken. Cook until milk dries up.

4. Grilled chicken over coals, basting occasionally with seasoning until golden brown chicken.

For 6 People

Grilled chicken goby (Bali)

MATERIALS:

• 1 chicken, take part in the contents of chickens
• 1 lemon
• 1 teaspoon salt
• 100 grams of boiled cassava leaves, thinly sliced
• 2 stalks lemongrass, white part sliced
• 4 lime leaves
• 3 tablespoons cooking oil
• banana leaves to taste

Spices:

• 7 red onions
• 5 cloves garlic
• 6 pieces of red chilli
• 4 pieces of red cayenne pepper
• 1 teaspoon shrimp paste
• 2 cm turmeric
• 1 / 2 tablespoons coriander
• 2 cm ginger, grated
• 2 cm galangal, grated
• salt and brown sugar to taste

HOW TO MAKE:

• Marinate chicken with lime juice and salt, let stand for 10 minutes, set aside.
• Heat oil, saute ground spices until fragrant, add the sliced lemon grass, stir
• flat, lift.
• For stir-fry seasoning into two, one part mixed with cassava leaves and leaf
• orange juice, stir well. The rest  the entire exterior of chicken.
• Enter cassava leaves that had been peppered into the cavity of the chicken.
• Wrap the chicken with banana leaves. Heat the pan , broiled chicken for 20
• minutes, remove from heat.
• Roast chicken that has been steamed until cooked, remove from heat.
• Serve chicken with parted ways with its contents.

Fried chicken

Fried chicken, the Javanese way

• 1½ tsp. salt
• 1 cup water
• 1 cup oil

chicken pieces

• Cover chicken pieces with water and boil for 10–15 minutes.
• Soak in salt water, as for tahu/Tempe goreng.
• Deep fry in hot oil.

American note: Javanese chickens are scrawny by American standards, but have excellent flavor. Don't try this recipe with bloated, tasteless supermarket chicken. Chinese markets sell “Buddhist-style chicken” which is one possibility. Western-style free-range chickens are another.