Ginger Chicken in Parchment

Since we get three chicken breasts per pack, I sliced each one in half and made two parcels each with three half chicken breasts. I used udon noodles that I had on hand with a julienne green pepper, finely julienne ginger, teriyaki sauce, agave syrup, sesame oil, chili flakes,  and a little adobo. To top the chickens I mixed hoisin sauce, dijon mustard, and minced ginger and spread it on top. Bake at 200C for 30 minutes.
 

Comments

Post a Comment

Popular posts from this blog

Raspberry Lime Madelines

Image
What to do with the amazing raspberries my sister grew? Something very simple so madelines it is. Whip 2 eggs and 100g sugar to ribbons, whisk in 100g plain flour, zest and juice of one lime, 3/4t baking powder and 100g melted butter. Let batter sit for half an hour before baking at 200C.  
Read more

Carrot and Cashew Soup

Image
 This is my Aunt Helen's recipe from the restaurant she had in Northern Australia. I loved working there in my American summers.  Sautee onions and carrots in butter, cover with chicken stock and cook until carrots are tender. Blend with cream and toasted cashews, season with salt and white pepper.
Read more

Mole

Image
 Not the most photogenic meal, or the most sophisticated recipe but very delicious! Soften dried ancho chilies in boiling water, reserving liquid. Saute two diced onions in neutral oil with a good amount of adobo, add a pinch of cinnamon and a bigger pinch of cumin. Puree chilies with 50g raisins and 4T of the chili soaking liquid. Add two tablespoons of peanut butter and two tablespoons of chipotle puree. Add a 400g can of tomatoes and 400ml of water, bring to a boil and add 25g of dark chocolate. Add chicken thighs and chopped peppers, cook through and season to taste. Serve with rice.
Read more