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Chicken | Emma Inteman - Part 2

Category Archives: Chicken

Thai Chicken and Basil Stir Fry

  • 2 cups uncooked jasmine rice
  • 4 cups water
  • 3/4 cup coconut milk
  • 3 tablespoons soy sauce ( I use tamari for gluten free)
  • 3 tablespoons rice wine vinegar
  • 1 1/2 tablespoons fish sauce
  • 3/4 teaspoon red pepper flakes ( I use chopped fresh red chillis)
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 2 tablespoons fresh ginger root, minced
  • 3 cloves garlic, minced
  • 2 pounds skinless, boneless chicken breast halves – cut into 1/2 inch strips
  • 3 shiitake mushrooms, sliced
  • 5 green onions, chopped
  • 1 1/2 cups chopped fresh basil leaves

Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.

In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes (or chopped fresh red chilli).

In a wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Serves: 6

Source: Allrecipes.com

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Sauce for Salmon or Chicken

  • 1/4 cup of sour cream
  • 1/4 cup of best foods mayo
  • 1/2 cup of chopped chives
  • 1/2 juice of 1 lemon
  • grated rind of 1 lemon
  • 1 tsp seeded mustard
  • s+p

Mix together!

* Source: Cherryn

For salmon bake at 200 degrees for 15 mins. Place on foil skin side down with s+p and juice of lemon. Serve with asparagus and kumura mash – YUM!

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Mediterranean Chicken

  • 12 Boneless Chicken thighs (I use 6-8 large ones)
  • 4 cloves garlic, crushed
  • 1 cup black pitted olives
  • 1 cup dried apricots (sliced in half)
  • 1/3 cup caper berries
  • 1/2 cup sundried tomatoes
  • 4 bay leaves
  • 3 tsp dried oregano
  • S&P
  • 1/4 cup red wine
  • 1/4 cup red wine vinegar

Marinade the chicken over night in above ingredients.

Remove from fridge and add 1/2 cup brown sugar and 3/4 cup white wine. Drizzle a little olive oil and bake for 1 1/2 hours uncovered at 170 degrees. (Turn up to 180 degrees for the last 20 mins and cover if it starts to brown too much).

Serve with cous cous, rice or roast potatoes. with beans.

* Serves 6

* Source: Zelda

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Chicken and Sweetcorn Soup

  • 50g butter
  • 2 leeks, washed and sliced
  • 1 litre chicken stock
  • 3 fresh corn cobs, kernels removed
  • 2 chicken fillets
  • salt & pepper
  • fried shallots, 1 red chilli and fresh coriander to garnish

Melt butter. Add leeks and cook until softened. Add stock and bring to the boil. Add chicken fillets and corn kernels and cook over a gentle heat until chicken is cooked, about 5-10 mins. Remove chicken. Using a stick blender, puree the soup, leaving some chunky bits for texture.

Shred chicken with your fingers and return to the pan.

Ladle into soup bowls and garnish with fried shallots, chili and coriander.

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