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
Garlic Soup Italian style with crispy croutons
I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold!
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Gluten free Schezwan Sauce recipe | Indo Chiniese recipe
You know your nuggets are incomplete without that schezwan sauce.
Enjoy one of the most popular flavours from the far east. Drop some on your noodles or your diced chicken to create exotic new taste experiences!
Gluten free and Free from preservatives
Written recipe
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Cantonese steak with pungent sauce.
???? 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!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:47 - Chop ginger and scallions
03:08 - Cook in oil
05:11 - Flavor the sauce
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Very spicy pungent Ethiopian chicken Zigney with eggs & Ingera
Gift of Food & Baking is a content creator teaching basic & advanced cooking skills including baking. Sharing traditional Sudanese/Egyptian & International dishes including desserts that compliment the dish. Food development on vegan & vegetarian food. Exploring new recipes with different flavors to enhance the taste-buds. @usap&pretty @miniaturecookingstar Very spicy pungent Ethiopian chicken Zigney with Ingera. #ethiopian #zigney #African #Eritrean #spicy #hot #ingera
Ingredients:-
1 1/2 small chicken cut into small prices
1/2 small chicken for poaching/broth
8 medium onions (red &white)
5 cloves of garlic
2 celery sticks
Ginger
1 carton tomato passata
2 tbsp tomato purée
5 Spices:-
1/2 tbsp coriander
1 tbsp pepper
1 tbsp salt
1 tbsp paprika
1/2 tbsp cardamom
5 whole cardamom
1 cinnamon stick
5 Bayleaves
1 1/2 lemon squeezed on chicken to rinse, tenderise & kill bacteria.
8 eggs
Traditional Ethiopian Ingera