Chicken is the most common form of meat consumed in many countries and often taken for granted. In the US, however, September is the National Chicken Month and it aims to bring the humble chicken off the back burner and into the spotlight, highlighting the versatility, value and importance of the original white meat.
A 2003 study estimated that more than 25 billion chickens exist the world over. That makes the chicken the most populous bird on earth. The colour of a hen’s egg is determined by its breed — and most can be predicted by their earlobes. Chicken with brown lobes will lay brown eggs and white lobes will lay white eggs. One certain type of chicken (Ameraucana) produces blue eggs.
Imbibing the US spirit, here are a few dishes that you can make through this month. Enjoy!
CHICKEN AND SHRIMPS WONTON BASKET
This amazing sweet and tangy appetiser is a total crowd-puller.
INGREDIENTS
For the basket
Wonton wrappers, 5-inch square in size
Vegetable oil: For deep-frying
For the filling
Unsalted cashew nuts: 2tbsp, toasted and crushed
Chicken: 250g, cut into tiny cubes
Shrimps: 150g, shelled and deveined
Fresh ginger: 2tsp, grated
Red chillies: 2 small, chopped finely
Spring onions: 4, chopped fine
Soya sauce: 1tbsp
Fish sauce: 2tsp
Honey: 2tsp
Lemon juice: 2tsp
Beansprouts: 30g
Carrot: 1 small, cut into thin strips
Coriander leaves: 1tbsp, chopped
Oil: 1tbsp
METHOD
For the basket
Heat the oil in a large saucepan. Place 2 wanton wrappers diagonally one on top of the other so that the corners do not match.
Shape wrappers around the base of a small ladle, lower into the hot oil and cook till it becomes golden brown. During cooking, keep the wrapper submerged in oil by pushing down with a spoon to form a basket shape. When cool it will come off easily and lace on absorbent paper. Repeat with remaining wrappers.
For the filling
Heat vegetable oil in a pan. Add chicken and stir-fry till nearly cooked.
Add prawns and stir-fry till no water remains.
Add ginger, red chillies and spring onions and saute for few seconds.
Add soya sauce, honey, fish sauce, carrots, beansprouts and coriander leaves. Stir-fry for a minute or 2 minutes or till the carrots are slightly soft yet crunchy. Check for seasoning.
Spoon filling into the baskets and sprinkle cashew nuts.
STUFFED CHICKEN MINCE STEAK WITH MUSHROOM SAUCE
(Serves Four)
INGREDIENTS
Chicken mince: 300g
Onion: ½ big, very finely chopped
Ginger-garlic paste: 1tsp
Bread: 2 slices, crust removed and ground in a mixie to get fresh crumbs
Worcestershire sauce: 1tsp
Salt: 1tsp, or to taste
Pepper powder: ½tsp
For the herbed cheese filling
Cheese (mozzarella or any other): 6tbsp, grated
Oregano: ½tsp
Parsley: 1tbsp chopped
For the mushroom sauce
Butter: 1tbsp
Mushrooms: 4-5 finely chopped
Flour: 1½tbsp
Chicken stock: 1¼ cup (or hot water mixed with 1 stock/seasoning cube
Salt: To taste
Pepper: To taste
Worcestershire sauce: 1tsp
Tomato sauce: 1tbsp
Tomato puree: 1tbsp
METHOD
In a bowl combine the chicken mince, onions, ginger-garlic paste, fresh breadcrumbs, Worcestershire sauce, salt and pepper. Mix well and form 4 large balls.
Flatten each ball and put a tablespoon of herbed cheese inside in the middle. Shape into a ball again. Then flatten to form steaks. Refrigerate till cooking time.
To prepare the sauce fry the mushrooms in butter until golden brown.
Add flour and fry on low heat until it turns slightly brown.
Remove from heat and add the chicken stock. Add tomato sauce, Worcestershire sauce and the puree. Return to fire.
Add pepper and stir continuously till it is cooked and becomes a little thick. Check for salt.
For cooking the steaks
Heat 1tbsp oil on low heat in a non-stick pan. Gently add the steaks and cook for 10 minutes flipping gently and pressing lightly till it turns brown on all sides. Remove and keep aside.
For the plating
Put a steak on a plate. Pour mushroom sauce over it. Surround it with mashed potatoes, beans, broccoli, honey-sautéed carrots, etc.
Serve alongside it some crusty garlic bread or buttered sourdough bread.
INTERNATIONAL CHICKEN STEW
Each country has its own version of chicken stew. The world over, stew is a comfort as well as a wholesome meal. Everyone has their own way of making this hearty dish. Here I have given my version of this.
INGREDIENTS
Chicken: 1 small, curry cut
Bay leaf: 1
Butter: 1tbsp
Oil: 1tbsp
Cloves: 3
Peppercorns: 6
Ginger-garlic paste: 1tsp
Water: 1½ cups with 2 chicken
For the gravy
Milk: 1½ cups approximately
Butter: 2tbsp
Flour: 2tbsp
Carrot: 1, cut into chunks
French beans: 5, cut into 2-inch pieces
Peas: ¼ cup
Salt: To taste
White pepper: 1tsp level
Cream: 3tbsp
Parsley: Chopped, for garnish
METHOD
Heat oil plus butter in a pot. Add bay leaf, peppercorns and cloves. Saute for a few seconds.
Add the chicken pieces. Saute for at least 5 minutes. Then add ginger-garlic paste and sauté for 2 more minutes.
Add the chicken stock. Cook on low heat after the first boil for 15 minutes. Then discard the bay leaf and cloves.
Now add milk to the chicken stock.
Now heat 2tbsp butter. Add flour and stir till lightly brown. Add ½ cup milk. Then pour into the stock mixture.
Add the vegetables and cook on low heat for 3-4 minutes till the vegetables are cooked.
Check for seasoning and consistency of the stew.
Add cream and chopped parsley and remove from fire.
Serve with a crusty buttered bread.
CHICKEN FLORENTINE
Everyone has heard of Fish Florentine. Here we are going to make Chicken Florentine, which is extremely delicious and is served mainly at high-end Michelin-star restaurants.
INGREDIENTS
Chicken breasts: 3 (flatten it between two sheets of transparent plastic with a meat mallet till it is very thin. Do not tear the chicken).
For the stuffing
Spinach (baby spinach is ideal if you can get it): 2 cups finely chopped
Onion: ½ cup, finely chopped
Feta cheese crumbled: 1/3 cup
Fresh lemon juice: 1½tbsp
Olive oil: 2tbsp
Salt: To taste
Pepper: To taste
(Mix all the above ingredients well.)
Sauce for the chicken
Butter: 2tbsp
Flour: 1tbsp
Chicken stock: ¾ cup plus any juices from the cooking of the chicken
Light cream: ¾ cup
Lemon juice: ½tbsp
Fresh dil or chopped parsley: ½tbsp
Lemon zest: ½tsp
Salt: To taste
Pepper: To taste
METHOD
Put little amount of stuffing in the middle of each flattened chicken breasts. Fold the sides then start folding from the top downwards to make a nice roll.
Sprinkle dome oregano and chilli flakes on top of each roll.
Now you can either bake it in an oven or put in a skillet with 2tbsp oil. Cook on medium heat till slightly brown on all sides and the chicken is cooked nicely. Remove and keep aside. Reserve any juice left in the pan.
For garnishes use the following:
Baby potatoes boiled and sautéed in butter. Season with salt and pepper.
Asparagus sautéed in olive oil till done yet crunchy.
Red, yellow and green bell pepper thinly sliced and sautéed in olive oil. Season with salt and pepper.
Sauce for the chicken
In a pan melt butter. Keep the flame on medium.
Add flour and cook till it gets a pale golden colour.
Then pour the chicken stock, juices from the chicken and cream. Cook till the sauce thickens a bit.
Now add the lemon zest and parsley and cream. Mix well. Check for seasoning and consistency of the sauce.
For the plating
Put a few potatoes in the middle of the plate. Flatten it little with the back of the spoon to make a bed.
Now place 3 asparagus sticks over it.
Place mixed peppers over the asparagus.
Now take one packet of chicken. Slice at intervals but not till right down. Open it like a fan and place on top of the peppers.
Pour some sauce over it and place honeyed carrot sticks on the side. The dish is complete.
JAPANESE GRILLED CHICKEN DONBURRI WITH TERIYAKI SAUCE AND STICKY RICE
(Serves Two)
INGREDIENTS
Chicken breast: 2
Good quality teriyaki sauce: 50ml
Basil leaves: 6, chopped
Garlic: 1tsp chopped fine
Ginger: 1tsp chopped fine
(Mix all the above ingredients for marination.)
Mixed vegetables of your choice (carrots, broccoli, zucchini, peppers): 30g
Salt: To taste
Pepper: To taste
Sugar: ¼tsp
Light soya sauce: 2tsp
Eggs: 2 soft-boiled and sliced for garnishing
For the sticky rice
Japanese sticky rice: 150g
Water: 300ml
Rice vinegar: 25ml
Salt: 1tsp
For pickled carrots
Carrots: 100g thinly sliced lengthwise
Rice vinegar: 200ml
Salt: 1tsp
Sugar: 150g
(Mix all the above ingredients for the pickled carrots and keep aside for 1 hour)
For teriyaki sauce
Ginger: 1tsp, grated
Sesame oil: 10ml
Teriyaki sauce: 150ml
Red miso paste: 2tsp
Salt: To taste
Pepper: To taste
Red chillies: 2, chopped
Honey: 2tsp
METHOD
A day before, marinate the chicken breast with the marinade in the fridge for at least 8 hours. Just prick the chicken breasts a little so that the marination goes into the meat.
Thirty minutes before serving, cook the rice with the ingredients mentioned. See that the rice does not stick to the bottom of the pan. So after the first boil keep the flame low and cook. Keep checking.
Make the teriyaki sauce by sautéing the ginger in sesame oil. Add the teriyaki sauce and red miso paste and cook for 3 minutes.
Add water, salt, pepper, chopped red chillies and honey. Adjust for seasoning.
Pan-fry the chicken breast until cooked. Slice it thinly.
Heat olive oil. Add diced vegetables; hard ones first then the soft ones. Toss for 2 minutes. Add salt, pepper, light soya, a pinch of sugar and toss for few seconds.
For the assembly
First place the rice on a serving platter. Then place the chicken. Place pickled carrots on one side. Place the other vegetables around the chicken.
Pour the sauce over the grilled chicken.
Sprinkle toasted sesame seeds over it.
Place 2 soft boiled eggs sliced
Cooked Bok Choy also goes very well with this dish
CHICKEN NARGISI KOFTA WITH A SPICY GRAVY
INGREDIENTS
For the kofta
Chicken: 500g minced
Garlic: 5 cloves
Ginger: 1-inch piece chopped
Turmeric: ¼tsp
Red chilli powder: 1tsp
Green chillies: 6, chopped
Onion: 1, grated and water squeezed out
Besan (chickpea flour): 2tbsp
Coriander leaves: ½ cup chopped
Salt: To taste
(Grind all the ingredients in a blender to make a fine paste)
Eggs: 6
For the gravy
Onion: 1, grated or minced
Ginger-garlic paste: 2tsp
Tomatoes: 2, pureed
Salt: 1tsp, or to taste
Coriander powder: 1tsp
Kashmiri red chilli powder: 1tsp
Hot red chilli powder: 1tsp
Garam masala powder: ½tsp
Turmeric powder: ½tsp
Curd: ½ cup whisked
Water: 4-5 cups
Cumin powder: 1tsp
Coriander leaves: For garnishing
Black cardamom: 1
Green cardamom: 5
Cinnamon: 2 sticks
Bay leaves: 2
METHOD
For the koftas
Hard boil 6 eggs. Peel and keep aside.
Make 6 balls of the chicken mince. Flatten and put an egg in it and cover with mince.
See that the egg is well coated and smooth on all sides. Refrigerate for minimum 30-40 minutes to let it set.
Heat 1 cup oil and slowly and gently put the koftas in the oil and brown on all sides. Remove and keep aside.
Strain the oil.
For the gravy
Heat half the oil which was used for the koftas. Add 1 black cardamom, 5 green cardamom, 2 sticks cinnamon and 2 bay leaves. Saute.
Then on medium heat add the onion paste. Saute till slightly brown and the water has evaporated.
Now add ginger-garlic paste and sauté till the raw flavour goes.
Now add the tomatoes, salt, coriander powder, red chilli powder, Kashmiri red chilli powder, turmeric and garam masala powder.
Saute till oil floats on top. Then add the curd and keep stirring. Then add koftas.
Now add 3 cups water and cook for 30 minutes on medium heat. Check the required consistency of the gravy.
When serving remove the koftas and gently cut in halves.
Pour the gravy in a serving bowl. Place the cut koftas and garnish with coriander leaves.
Serve with hot rice or parathas.
Durri Bhalla is a cookery expert and author of Indian Bohra Cuisine and Inner Truth To Good Health And Weight Loss. You can find her @durribhallakitchen on Instagram, @ Durribhallakitchen on Facebook and Durri Bhalla on YouTube