Chicken pot roast recipe (roasted in less oil)

Chicken pot roast recipe (roasted in less oil)

Ingredients:

Chicken(cut in 8 pieces) 900 gms.
Ginger garlic paste 2 tbsps.
Soya sauce 2 tbsps.
Chilli sauce 1 tsp.
Ajinomoto 1/4 tsp.
Vinegar or lemon juice 2 tbsps.
Chilli powder 1/2 tsp.
Worcestershire sauce 2 tbsps.
Tomato sauce 4 tbsps.
Oil 2 tbsps.
Salt and pepper to taste

 

Preparation:

step 1
1.Wash and dry the chicken.

step 2
2.Mix all the ingredients and marinade the chicken in it for 4-6 hours in the refrigerator.

step 3
3.Heat oil in a heavy bottom kadai and cook on low heat till chicken is done and dry.

step 4
4.Garnish with coriander leaves and Serve hot with boiled vegetable and bread rolls. 

CHICKEN WINGS IN SOY SAUCE

24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350 degree oven for 15 minutes and turn over, baste again and cook 15 more minutes. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

Buffalo-Style Chicken Wings

2 1/2 lb. (12-15) chicken wings

1/4 c. Durkee red hot sauce

1 stick (1/2 c.) melted butter or margarine

Celery sticks

Blue cheese dip

Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.

Crispy Cashew Chicken

Crispy Cashew Chicken ( Made in Work )

2 egg whites

1 1/4 c. finely chopped cashew nuts

2 whole chicken breasts, skinned,boned and thinly sliced

2 c. peanut or vegetable oil

1/4 c. cornstarch

1 tsp. sugar

2 tsp. salt

1 1/2 tbsp. dry sherry

In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers.