Chicken Thigh Fillet:The traditional recipes use jointed chicken, a chicken that has been broken down. Of course you can do the same, but I have used in-bone chicken thigh fillets. Meat always tastes better cooked on the bone, but boneless can be used, as well as skin free. Mushrooms:A...
Oh Wow! I must say i was a little hesitant when I tried this recipe because the spices used were different than many other recipes i’ve seen in the past, even supposed “100% authentic from the masters” recipes, but wow am I ever glad I did! This was the best butter chicken I’...
Remove and discard any loose pieces of fat from the chicken parts. Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1- to 2-inch intervals, depending on the size of the part. This exposes the marrow,...
I absolutely love chicken rice especially from Singapore. So when I started googling recipes this one came up as the most simple, concise and easy to use and follow. I made this on a Sunday, and the total time with breaks in between probably took about two hours. Once I get the hang ...
After all, AJ and I are absolute obsessed with fried chicken, Taiwanese Popcorn Chicken and other chicken wing recipes like Vietnamese Pok Pok style wings but these Korean “fried” chicken wings are oven cooked, not deep fried and are one of our favorites! The first time I had Korean ...
I usually lay out the chicken pieces in the pan that I plan to bake the chicken in. That way I know how many pieces to use in the recipe. If there's time, the chicken can be improved by brining in a 4 cup water 1/2 cup table salt solution for about an hour. The onion is ...
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons) 1 cup equals 250ml (Nth America use 237ml) 4 teaspoons equal 1 tablespoon I use the below unless specified in my recipes. Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight...