Tuesday, 6 September 2011
2 cups of Basmati Rice
2 large Onions, chopped fine
Light soy sauce
Serves 4 adults
Fry the onions for 5 minutes until light brown. Add chicken pieces, turn the flame up and fry chicken for 5 mins on a high flame. Add Carrots and Chillies. Fry for 1 minute. Add salt. Add rice. Fry for another 5 mins. Add two cups water until rice and chicken are submerged 3mm. Turn flame to low, add 3 tbsp sesame oil, stir and cover completely with lid. Let rice cook for 20 minutes until soft.Then it's ready to serve!
Tuesday, 2 August 2011
This is special recipe for Buttermilk Chicken. This recipe will feed about 4 adults, you may adjust the values for a larger chicken = more servings.
A whole chicken, 4 pounds
garlic,crushed - 3 cloves
thyme - 6 sprigs
rosemary - 6 sprigs
buttermilk- 1 cup
salt - 1/3 cup
flour - 2 cups
cayenne pepper - 1/4 teaspoon
paprika - 1 teaspoon
1.Take the entire chicken and chop into 12 pieces. Drumsticks, Wings and body.
2. Take a plastic container and mix the salt with two quarts of water.Mix in garlic, thyme and rosemary. Add Chicken pieces. Seal the container tightly, and place in the refrigerator overnight.
3. Dry the chicken pieces with paper towels.Put the buttermilk in a bowl. Combine the cayenne pepper,flour,and paprika in a dish.
4. Dip the chicken piece in the buttermilk and then in the flour. Repeat all pieces and place chicken pieces on a rack to dry.
5. Heat the oil until it reaches 320-325 degrees. Fry a few pieces of chicken until they are golden brown, for approximately 15 minutes in total. You may insert a thermomether to ensure it's cooked on the inside. Place the fried chicken on a plate lined with paper towel.
You now have buttermilk chicken.
A Californian special, Jalapeno Buttermilk Fried Chicken