Chicken Lickin' good

This has to be one of the best fried chicken recipes I've ever come across.

FRIED EIGHT PIECE CHICKEN

Shao Ba Kuai

Serves 4

INGREDIENTS:
2½ lb chicken
3 spring onions, finely chopped
2-3 slices fresh ginger, finely chopped
2 tbsp dry Sherry
1 tbsp sugar
3 tbsp Soy sauce
6 tbsp cornflour
oil for deep frying
1 tsp sesame seed oil

METHOD:
Joint the chicken by cutting the legs, wings and breasts from the bird. Remove the skin and cut each breast in half.
Mix the spring onion and ginger with 1 tbsp. of the sherry, 1 tsp. Sugar, 1 tbsp of the soy sauce. Add the chicken and leave to marinade for atleast 5 minutes.
Coat each piece of chicken with the cornflour and fry in the oil over a moderate heat until golden and cooked through.
Pour off the excess oil and add the remaining sherry, sugar and soy sauce to the chicken. Bring to the boil, stirring.
Transfer the chicken to a serving dish and sprinkle over the sesame seed oil. Serve immediately.

More Chicken recipes

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This recipe, believe it or not, I pinched out of an inflight magazine on the way home from the BVI. I was intrigued at the thought of the cream cheese marinade for the chicken and I wasn't disappointed!
Serve with Quinoa pine nut pilaf and a tossed green salad for a tasty meal.

MURGH MALAI KEBAB

Serves 4

INGREDIENTS:
900g chicken breast, cut into 40g pieces
salt
60ml malt vinegar
1 tbsp ginger paste
1 tbsp garlic paste
60g cream cheese
1 tbsp cornflour
1 egg, beaten
1 ½ tbsp green chillies, chopped
1 ½ tbsp fresh coriander, chopped
60ml double cream
lemon juice

METHOD:
Mix the salt, vinegar, garlic and ginger together. Add the chicken and coat well. Marinade for 15 minutes.
Soften the cream cheese slightly then stir in the cornflour and beaten egg.
Add the cream, chillies and coriander and mix well.
Remove the chicken from the marinade mixture and squeeze the pieces to remove excess liquid.
Add the chicken to the cream cheese mixture, coat well and set aside for 30 minutes. Meanwhile preheat the oven to 200C/400F/GMk6.
Thread the chicken on to skewers and place on a baking tray. Place in the oven for 5 minutes.
Remove the chicken pieces from the skewers and allow to cool.
Re-thread the chicken on to skewers, leaving a slight gap between each piece.
Return to the oven for 8-10 minutes until cooked. Drizzle with lemon juice and serve.

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Meatball madness

SPICED LAMB MEATBALLS WITH COUS COUS

Serves 3-4

INGREDIENTS:
2 onions
3 cloves garlic
2 tsp ground cumin
1 tsp ground coriander
pinch cayenne pepper
pinch ground allspice
1 lb (500g) minced lamb
2 tbsp fresh coriander, chopped
grated zest ½ lemon
2 tbsp olive oil
680g jar passatta
1 small cinnamon stick
1 tsp caster sugar
salt and black pepper to taste
Cous cous:
9 oz (250g) cous cous
juice ½ lemon
2 tbsp extra virgin olive oil
2 oz (50g) raisins
2 0z (50g) toasted pinenuts
accompaniment:
Cucumber and mint raita

METHOD:
Preheat the oven to 200C/400F/GMk 6.
Roughly chop one of the onions and place in a food processor with 2 cloves of garlic,
ground cumin, ground coriander, cayenne and allspice. Process until finely chopped. Add the lamb, fresh coriander, lemon zest and seasoning to taste. Process again until well mixed.
Roll the lamb mixture into 24 small balls, cover and set aside.
Peel and finely chop the remaining onion and garlic. Heat 1 tbsp of oil in a flameproof casserole dish and cook the onion and garlic until just beginning to turn golden at the edges.
Add the passatta, cinnamon stick, caster sugar and seasoning to taste.
Bring to the boil, reduce the heat and simmer gently for 10 minutes.
Meanwhile fry the meatballs in 1 tbsp of oil until brown all over.
Add the meatballs to the sauce, cover the casserole and bake in the center of the oven for 30 minutes.
10 minutes before the meatballs are ready cook the cous cous.
Bring 14fl.oz (400ml) of salted water to the boil in a medium sized saucepan. Add the
cous cous, stir well, remove from the heat, cover and leave for 5 minutes. Stir in the lemon juice, olive oil, raisins and pinenuts.
Serve the meatballs and tomato sauce with the cous cous and a cucumber and mint raita.

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For a filling dinner try serving this with colcannon.

AROMATIC PORK AND BEEF BALLS
Serves 4

INGREDIENTS:
Meatballs:
1 lb lean minced pork
8 oz lean minced beef
1 medium onion, finely chopped
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cumin
Seeds of 1 cardamom pod, crushed
¼ tsp nutmeg
1 tsp salt
good pinch pepper
1 clove garlic, crushed
1 tbsp lemon juice
Gravy:
4 oz carrot, peeled and grated
1 stick celery, finely chopped
4 oz turnip, peeled and grated
1 pt weak stock
1 tbsp tomato puree
1 bay leaf
1 strip of lemon peel
1 tsp cornflour

METHOD:
Put the meat, onion, spices, seasoning and garlic in a food processor until well blended, working in the lemon juice to moisten. Leave for 30 minutes to absorb the flavours. Roll into 12 balls.
Place the vegetables in a large saucepan and lay the meatballs on top. Mix the tomato puree with the stock and pour into the pan.
Add the remaining ingredients, except for the cornflour, and bring to the boil. Reduce the heat to low and simmer very gently for 1 hour.
Check the seasoning. Mix the cornflour with a little water and stir into the pan. Cook for a few minutes to thicken. Serve.

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