How To make Chicken In a Pungent Sauce Modern Version
2 ea 2-lb broilers
8 ea Slices bacon
2 c Seedless grapes
2 tb Parsley
chopped fine
1 ea Mint sprig OR
1 1/2 ts Dried Mint
1/2 ts Pepper
1 t Salt
1/2 ts Saffron :
(Powdered)
2 c Chicken broth*
*Made from necks, gizzards, and livers Fry the bacon until crisp in a large iron frying pan. Remove from the pan, drain on paper toweling, break into small pieces and set aside. Brown slowly in the bacon fat the broilers which have been quartered, necks removed. When nicely browned, transfer the chicken to a large earthenware casserole and keep warm. Crush together 1 tablespoon chopped parsley, the dried powdered mint or leaves of fresh mint chopped fine, the salt, freshly ground pepper and saffron. Sprinkle over the chicken. Add to the brown residue in the frying pan the chicken broth. Bring to a boil, stir well and pour over the chicken. Place the casserole on a flame tamer over low heat, cover tightly and cook gently until the chicken is tender, or for about 3O minutes. Drain off most of the juice into a small saucepan and reduce to a syrupy consistency by boiling rapidly, for about 5 minutes. Pour back over the chicken, sprinkle with another tablespoon of chopped parsley and the pieces of bacon, and add the grapes. A macedoine of cooked chopped carrots, string beans, lima beans and peas, well buttered, would be good with this dish. Source: The Pepperidge Farm Cookbook
How To make Chicken In a Pungent Sauce Modern Version's Videos
HOW TO MAKE BUTTER CHICKEN | BRITISH INDIAN RESTAURANT CLASSIC | CREAMY | SPICY | BUTTERY | RECIPE
INGREDIENTS:
1 KG CHICKEN THIGHS
CHICKEN MARINADE:
1 TSP TURMERIC POWDER
2 TSP KASMIRI CHILLI POWDER
0.5 JUICE OF A LEMON
2 TBS VEGETABLE OIL
2 TBS FULL FAT YOGURT
MAKHANI GRAVY
0.5 CUP VEGETABLE OIL
1 ONION
1 1/2 TBS GINGER
3 TBS GARLIC
3 TBS TOMATO PUREE
1 KG VINE RIPE TOMATO
6 GREEN CHILLI
WATER
HANDFUL CORIANDER
SPICE FOR THE MAKHANI GRAVY:
2 TSP WHOLE CUMIN
2 TSP WHOLE CORIANDER
2 TSP TURMERIC POWDER
2 TSP CURRY POWDER
2 TSP KASHMIRI CHILLI POWDER
1 TSP GARAM MASSALA
2 TSP KASOORI METHI
2 TSP SALT
FINAL DISH:
2 TBS OIL
40 GRAM BUTTER
4 TBS GROUND ALMOND POWDER
4 TBS SUGAR
3 TBS YOGURT
500 ML MAKHANI GRAVY
GARNISH WITH 120 GRAM OF BATTER LAST MINUTE
GARNISH WITH FRESH CORIANDER AND TOASTED NUTS AND ENJOY!!!
how to make base gravy
simplified base gravy
JOIN ME ON INSTAGRAM AND FACEBOOK FOR FREQUENT POST AND LATEST NEWS AND POSTS.
BEST Party Appetizers - Non-Veg Starter Recipes - New Year & Christmas Special Recipes
Learn how to make Party Starters/Appetizers at home with our Chefs on Get Curried.
Download the Get Curried App by clicking on this link:-
Chicken Lollipop: 0:05 -
Chicken Nuggets: 7:34 -
Chicken Peri Peri: 12:15 -
Chicken Tandoori: 17:21-
Tandoori Potato Keema: 21:55 -
Salami Rolls: 27:15 -
Host: Varun Inamdar, Smita Deo & Neha Naik
Copyrights: REPL
Subscribe and Get regular Updates:
4 Levels of Buffalo Wings: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Daniel, and professional chef Yuji Haraguchi of Okonomi and Yuji Ramen - to make us a batch of their go-to buffalo wings. Once each level of chef had served up and sampled their creations, we asked expert food scientist Rose to explain the choices each wingmeister made along the way - both good and bad. Which are you reaching for first, a drum or a flat?
Find Chef Yuji and his restaurants on Instagram at @haraguchiyuji, @okonomibk and @yujiramen_bk
Find Daniel at @iamdanielvictor
Keep up with Emily on her YouTube channel at and on Instagram at @emilyslamduncan
Looking for Rose? Head to @rosemarytrout_foodscience
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Honey Garlic Chicken Thighs In The Oven - Dinner For Two - Episode 4
Honey garlic chicken thighs with roasted broccoli. A sweet and sticky sheet pan dinner that rivals any takeout order!
INGREDIENTS
YIELD: 2 SERVINGS
3 large garlic cloves, finely diced
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons ketchup
4 boneless, skinless chicken thighs
1/2 teaspoon salt, plus extra
1/4 teaspoon freshly ground black pepper, plus extra
1/2 cup cornstarch
1 cup neutral oil for frying, plus extra for broccoli
1 large egg, beaten
2 cups broccoli florets
hot cooked white rice, for serving
Equipment:
Knife:
*These are a little pricey, but if you take care of them, they will last a really long time. I've had mine for 8 years.
Knife sharpener:
Mixing Bowl:
Kitchen Scissors:
Cutting Board:
Non-stick Skillet:
Sheet Pan:
WANT MORE?!
My Cookbooks:
Subscribe to My Channel:
My Website:
My Instagram:
My Facebook:
My Pinterest:
My Twitter:
Black Bean Chicken Stir Fry - Ken Hom's Chinese Cookery - BBC
Chef Ken Hom shows how to cook Black Bean Chicken Stir Fry. Great clip from BBC show Ken Hom's Cookery. Watch more high quality videos on the new BBC Food YouTube channel from BBC Worldwide here:
???? Ginger Scallion Sauce: The Chinese Restaurant Way (薑蔥醬)!
Watch Daddy Lau teach us how to make his addictive ginger scallion sauce!
Additional Notes
1: Some chefs, especially at restaurants, skip cooking the ginger and scallions. Instead, they heat the oil and pour it on top of the raw, minced ginger and scallions. This results in a more pungent taste (which some people prefer), but my dad prefers cooking everything because it lasts much longer in the refrigerator.
2: This is an updated excerpt from our longer Bak Chit Gai video ( from our Lunar New Year series!) Ginger Scallion Sauce is a great recipe on its own, so I figured it deserves its own video.
3: To our regular subscribers - this video is shorter and missing a Meal Time. We never had a dedicated discussion of this sauce, but Meal Time isn't going anywhere in our future videos!
------
???????? JOIN THE CANTO COOKING CLUB ????????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
------
???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
------
???? LINKS MENTIONED ????
- Bak Chit Gai / White Cut Chicken -
- Options for cleavers:
- Infrared thermometer:
- Thick wooden cutting board:
- How to shop for meats at the grocery store:
- Basic Chinese knife skills:
- Global Animal Partnership:
------
???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
-
-
Options for Gluten Free Oyster Sauce
-
-
???? MY CAMERA GEAR! ????
- My Workhorse Camera:
- My Lens for Wide Shots:
- My Lens for Detail Shots:
- My Macro Lens:
- My Main Light:
- My Light Softbox:
- My Camera Slider:
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
⏲ CHAPTERS ⏲
00:00 - Intro
00:47 - Chop ginger and scallions
03:08 - Cook in oil
05:11 - Flavor the sauce
-----
???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -