Dai Ching Chicken Recipes

DAHI CHICKEN RECIPE - CURD CHICKEN CURRY RECIPE

Steps:

• Heat 2 tblsp oil in a pan, add chicken, along with salt and turmeric powder. Saute this on high heat till chicken is seared on all sides. Remove to a bowl. Set aside.
• In the same pan, add 3 more tblsp of oil, add cumin and cinnamon.
• Add onions, and saute till golden brown.
• Add green chillies and ginger garlic paste and saute till raw smell leaves.
• Now add in all masala powder and salt. Mix well.
• Add chicken back in and toss well with the masala.
• Add in dahi and mix well.
• Cover and simmer for 20 mins till chicken is done.
• Add kasuri methi leaves, coriander leaves and mix well.
• Serve.

TEN MINUTE SZECHUAN CHICKEN

Steps:

• Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
• Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

CHONGQING CHICKEN

Steps:

• Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
• Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
• Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
• Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.

TA-CHIEN CHICKEN

Steps:

• In a large nonstick skillet or wok, heat oil over high heat. Add chicken and stir-fry for 8 minutes. Remove to a plate and reserve.
• Add peppers and celery to skillet and stir fry for 5 minutes.
• In a medium size bowl, whisk together chicken broth and cornstarch. Add soy sauce, hoisin sauce, hot sauce and ground ginger. Whisk until combined.
• Add chicken back to skillet; stir in broth mixture. Bring to a boil. Cook on medium-high heat for 2 minutes, until thickened.
• Serve immediately over cooked rice.

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

Steps:

• Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
• Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
• Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.