Chicken Biryani

Ingredients👇👇👇

300 g Basmati rice

10 g Salt

300 g Chicken thigh

100 g Onion (diced)

30 g Garlic (minced)

20 g Ginger (minced)

80 g Peeled tomatoes

30 g Tomato paste

15 g Garam masala

40 ml Yogurt

60 ml Coconut cream

40 g Butter

15 ml Olive oil

10 g Coriander leaf (chopped)

200 g Fried onion

0,20 g Saffron

2 tbsp Boiling water

Method:

Start by grinding the saffron and adding boiling water to it. Set it aside. You'll need about 200g of fried onion. Cut it thinly and fry at 180°C until golden brown. Place them on a paper towel to use later. Drizzle olive oil in a pot and sear the bite-sized pieces of chicken thigh on both sides. Take them out of the pan and add the diced onion. Sweat the onions to release all those delicious bits of fried chicken from the pot. Add minced garlic and ginger. Cook for 2 minutes, then add butter and tomato paste and cook for another 2 minutes. Next, add peeled tomatoes and garam masala, followed by yogurt and coconut cream. Cook for 5 minutes on low heat to meld the flavors of all the ingredients. Add chopped coriander and the chicken thighs. Mix them together and take it off the heat. In another pot, add 2 liters of water, bring it to a boil, and add 10g salt. Add washed rice and let it cook on medium heat for 5 minutes. Check them; they should be cooked on the outside but still firm in the middle. Drain and rinse with hot water. Add the rice on top of the chicken masala, along with the fried onions. Sprinkle the saffron on top and put the lid on. Let it steam on low heat for 30-40 minutes.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/BERna-Y_uuc

Enjoy.

Ingredients👇👇👇

400 g Chicken thighs 

1 Egg white ( 35 g)

10 g Cornstarch 

4 g Salt

Sauce 👇

10 g Minced ginger

10 g Minced garlic

8 ml Rice vinegar

20 ml Soy sauce 

30 ml Sweet soy sauce

15 g Brown Sugar

15 ml Sesame oil

1 g 5-spice

3 g Cornstarch

1 tbsp Water

Method:

Whisk the egg white until foamy. Add cornstarch and salt, then mix together. Add bite-sized pieces of chicken into the egg white mixture and coat each piece thoroughly. For the sauce, mix cornstarch and water in a small bowl and set it aside. In another bowl, combine all the remaining ingredients, mix well, and set aside. Drizzle olive oil in a skillet and pan-fry the chicken on both sides. Add the sauce and continue cooking over medium heat. Towards the end, add the cornstarch and water mixture, and combine them. Cook for 2 minutes, and you're done.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/-3iwnT5aLmQ

Enjoy.

Ingredients👇👇👇

Nuggets 👇 

400 g Chicken thighs

8 g Mustard

25 g Egg white

5 g Salt

½ Ground black pepper

6 ml Worcestershire sauce

Breading👇

Plain flour

200 ml Buttermilk

80 g Bread crumbs

10 g Garlic powder

5 g Onion powder

8 g Paprika powder

3 g Dried oregano

5 g Salt

1 g Ground black pepper

Method:

Begin by adding all the nugget ingredients to a food processor and blend them finely. Shape the mixture into your desired size for the nuggets and set them aside.

For the breading, combine breadcrumbs, garlic powder, onion powder, paprika powder, dried oregano, black pepper, and salt in a bowl, mixing them together. Take each nugget, dip it into flour, then buttercream, and coat it with the breadcrumb mixture.

Fry the coated nuggets in 180°C oil for 10-12 minutes.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/AlSoz1GxioQ

Enjoy.

Ingredients👇👇👇

Chicken Piri-Piri👇

2 Poussin

20 g Piri-Piri seasoning

15 g Minced Garlic

20 ml Olive oil

4 g Salt

1 g Ground black pepper

Roasted Potatoes👇

800 g Roseval potatoes

50 g Unsalted butter

1 g Dried rosemary

½ g Dried thyme

10 g Minced garlic

Salt and pepper to taste

Seared Romaine lettuce👇

Romaine lettuce

1 tbsp Olive oil

Dash of balsamic glaze

Method:

In a bowl, combine piri-piri seasoning, salt, black pepper, minced garlic, olive oil, and vinegar. Rub the seasoning paste all around the poussin. Roast them in a preheated oven at 200°C for 15 minutes. Then, cover with foil, reduce the heat to 185°C, and continue roasting for 35-40 minutes.

For the roasted potatoes, cut them into desired pieces and cook in salted boiling water for about 10 minutes. They should be slightly tender but not fully cooked. Drain them. In a separate pan, melt butter over medium heat along with minced garlic, salt, black pepper, dried rosemary, and thyme. Mix this into the potatoes and spread them in a baking tin. Roast at 200°C for 15 minutes until golden brown.

For the romaine lettuce, cut them lengthwise and pan-fry with some olive oil on the flat side down. Add a dash of balsamic vinegar for flavor.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/GxlnVkIK7YM

Enjoy.

Ingredients👇👇👇

1 kg Chicken drumsticks

500 ml Buttermilk

Brine👇

2 L Water

50 g Salt

2 g Black peppercorn 

2 lemon ( cut each into 8 pieces)

2 Garlic bulb  (cut in half with skin on) 

4 pcs Bay leaves

10 g Thyme

20 g Parsely

40 g Honey

Breading👇

150 g All-purpose flour

10 g Salt

1.5 g Ground black pepper

5 g Onion powder

10 g Garlic powder

6 g Smoked paprika powder

1 g Dried oregano

Cheesy bechamel sauce👇

300 ml Milk

30 g Flour

30 g Butter

200 g Grated cheddar cheese

Salt and black pepper to taste

Method:

For the brine, bring 1 liter of water to a boil along with salt, black peppercorns, 1 garlic bulb, and 1 lemon. Remove it from heat, add 1 liter of cold water, along with honey, and mix with a spatula. Add drumsticks and top it with the remaining brine ingredients. Cover with a lid and place it in the fridge overnight. The next day, pour it through a sieve and pat dry the drumsticks with a paper towel.

In a flat container or tray, combine all the ingredients for the breading and mix them together. In another container, pour in the buttermilk. Dip each drumstick first in buttermilk and then in the breading. Coat each drumstick thoroughly with the breading mixture and set them aside. Deep fry them in 190°C oil for 10-12 minutes or until golden brown.

For the cheesy béchamel sauce, melt butter in a saucepan and add flour, cooking for 2 minutes. Gradually add milk while continuously whisking, then cook for an additional 2 minutes on low heat. Add grated cheddar cheese, black pepper, and salt to taste. Serve it warm with delicious crispy drumsticks

Check out the short video on my YouTube channel;

https://youtube.com/shorts/34Lu2o0viU4

Enjoy.

Ingredients👇👇👇

Buns👇

200 g All-purpose flour

125 ml Milk (40°C)

4 g Instant yeast

4 g Salt

25 g Sugar

25 g Melted butter

Egg wash

Sesame seeds

Pulled Chicken👇

700 g Chicken thighs

2 Yellow onion

1 Garlic Bulb

20 ml Olive oil

15 g Paprika powder

10 g Onion powder

15 g Garlic powder

2 g Ground black pepper

5 g Mosterd seeds

13 g Celery salt

25 g Brown sugar

2 Bay leaves 

Coleslaw👇

50 g White cabbage (slice thinly or dice in small cubes) 

50 g Red cabbage (slice thinly or dice in small cubes) 

25 g Grated Carrot

70 g Mayonnaise

1 g Salt 

½ g Ground black pepper

5 g Sugar

15 ml Lime juice

Method:

Start by placing chicken thighs in a bowl and rubbing them with a blend of spices, including paprika powder, onion powder, garlic powder, ground black pepper, mustard seeds, celery salt, brown sugar, and olive oil. Drizzle olive oil in a pan and sear the chicken thighs on both sides. Once seared, remove them from the pan.

In the same pan, roast garlic and onions cut in half, ensuring to keep the skins intact to prevent them from breaking apart during cooking. Once the garlic and onions turn almost blackish from roasting, add the seared chicken thighs on top. Cover with cold water, add bay leaves, bring it to a boil, then reduce the heat and let it simmer for 1 and a half hours until the liquid is reduced, and the chicken is tender.

While the chicken is simmering, prepare the buns. Mix yeast in lukewarm milk until dissolved. Add melted butter, flour, salt, and sugar, and bring the dough together. Knead the dough for 5 minutes, place it in a greased bowl, cover with plastic, and let it rise for 45 minutes or until it doubles in size. After rising, divide the dough into 4 equal pieces, shape each into a tight ball, and let them rest for 10 minutes. After 10 minutes, flatten each ball and shape it again into a tight ball. Place each ball into a round 8cm tart mold greased with butter. Cover with plastic and let them rise for 45 minutes. After 45 minutes, apply some egg wash on top of the buns, sprinkle sesame seeds, and bake them in a preheated oven at 180°C for 40 minutes. Cover the top with foil after 10 minutes.

For the coleslaw, mix all the ingredients in a bowl and set it aside. Pull the chicken and pour the sauce through a sieve. Mix the sauce with the pulled chicken, and you're all set. Add some coleslaw in the buns and generously top it with pulled chicken.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/a5B0VzmbXZ4

Enjoy.

Ingredients👇👇👇

Dumpling skin

400 g Chicken thigh

20 g Ginger

20 g Garlic

15 g Coriander

30 g Egg

10 ml Seasamoil

5 ml Fish sauce

15 ml Soy sauce

1 g 5-spice

½ g White pepper powder

Method:

Place garlic, ginger, and chicken thighs in a food processor and blend until smooth. Add the remaining ingredients and blend to form a paste. Spoon a teaspoon of the filling into each dumpling wrapper, moisten the edges with water, and then fold them. Heat a tablespoon of olive oil in a pan and pan-fry the dumplings. Add two tablespoons of water, cover with a lid, and let them cook with steam for 5-8 minutes.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/Wg4DdE2NuCA

Enjoy.

Ingredients👇👇👇

700 g Chicken thigh

120 g Yellow onion

¼ g Saffron

70 g Yogurt

30 ml Vegetable oil

15 ml Lemon juice

7 g Salt

½ g Ground black pepper

Method:

Begin by adding saffron to a mortar and grinding it with a pestle. Add a tablespoon of hot water to the saffron and set it aside. Cut the chicken into bite-size pieces. Combine the sliced onion, yogurt, lemon juice, salt, pepper, vegetable oil, and saffron in the chicken, ensuring thorough mixing. Cover the mixture with plastic wrap and let it marinate for 2 hours. Thread the marinated chicken onto skewers and grill them on a barbecue or in a preheated oven at 190°C for 20 minutes. Serve the grilled chicken with saffron rice and a garnish of sliced white onion, sumac, and chopped parsley.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/4Z5xiGNO10U

Enjoy.

Ingredients👇👇👇

1 kg Chicken thigh

30 g Shallot

40 g Garlic

30 g Ginger

15 g Red chilli

50 ml Lemon juice

15 g Coriander

100 ml Yogurt

30 g Vegetable oil

10 g Salt

10 g Garam masala

Method:

Cut the chicken into bite-size pieces and set it aside. In a food processor, combine shallot, garlic, ginger, and chili, then blend until smooth. Add vegetable oil, lemon juice, yogurt, seasoning, and coriander to the mixture and blend into a paste. Combine the paste with the chicken, ensuring an even coating. Thread the chicken onto skewers and grill or in a preheated oven at 180°C for 18-20 minutes. 

Check out the short video on my YouTube channel;

https://youtube.com/shorts/JNKuspJlYc0

Enjoy.

Ingredients👇👇👇

1 kg Chicken

80 ml Soy sauce

100 ml Sweet soy sauce

80 ml Sesameolie

80 ml Vegetable oil

50 g Brown sugar

20 g 5-spice

30 g Garlic (minced)

30 g Chili pepper (chopped)

15 g Salt

2 g Ground black pepper

Method:

Cut the chicken into large chunks and marinate it with the ingredients. Allow it to sit in the fridge for at least 2 hours to develop the flavors. Then, place it on skewers and cook either on a grill or in a preheated oven at 180°C for 18-20 minutes.  For toppings, consider adding fried onions, serundeng, coriander, and sambal sauce. 

Enjoy.

Ingredients:

Easy Puff Pastry

250 g Flour

250 g Butter

4 g Salt

125 ml Water

Chicken stock

200 g Chicken carcass

400 g Carrot

150 g Leek

120 g Onion

20 g Garlic

20 ml Vegetable oil

3 pcs Bay leaves

1 g Coriander seed

1 g Black peppercorn

1 L Water

Filling

800 g Chicken leg meat

200 g Diced carrots 

100 g Green peas

400 g Mushrooms

120 g Diced onion

3 g Garlic powder

50 g Flour

500 ml Chicken Stock

80 ml Heavy Cream

15 ml Vegetable oil

Chicken marinade

10 ml Extra virgin olive oil

5 ml Worcestershire sauce

0,5 g Dried thyme

15 g Honey

7 g minced garlic

0,5 Black pepper

6 g Salt 

1 Zest of lemon

Method:

To create an easy puff pastry, begin by adding salt and cold, cubed butter to the flour. Gently combine these ingredients using your hands, being cautious not to overmix. The goal is to retain visible butter pieces within the mixture.

Wrap the dough in plastic wrap and refrigerate it for a duration of 2 hours.

After the 2-hour refrigeration period, proceed to roll out the dough. If needed, you can use additional flour to prevent sticking. Perform a single turn, similar to folding a letter.

Wrap the dough in plastic wrap and refrigerate it for a minimum of 30 minutes.

Repeat this process three more times. If the dough reaches a sufficiently cold temperature within 30 minutes, you can even perform double single turns during each repetition.

To prepare the chicken stock, start by cutting the leek, carrots, and onion into chunks. Use a knife to gently crush the garlic cloves. Set these ingredients aside for now.

Remove the bones from the chicken legs, reserving the carcass for the stock and the meat for the filling.

Heat oil in a stock pot and sear the carcass over high heat for a few minutes. Then, add the vegetables and pour in 1 liter of water. Bring the mixture to a boil, lower the heat, and allow it to simmer for 2 hours.

After the two-hour, strain the mixture through a sieve and save the stock for future use.

For marinating the chicken, combine olive oil, Worcestershire sauce, dried thyme, salt, pepper, minced garlic, and honey in a container. Place the chicken in the container and thoroughly coat it with the marinade by rubbing it in.

Roast it in a preheated oven set to 180°C for approximately 20 minutes.

Remove the chicken from the oven and use two forks to shred the meat into small pieces and set it aside for later use.

Chop the mushrooms, carrots, and onion into small pieces.

Heat the oil in a pot and gently cook the onions until they are translucent. Then, add the carrots and mushrooms and continue cooking for 5 minutes.

Add the chicken and flour to the mixture, and combine them thoroughly.

Pour in the chicken stock, heavy cream, and frozen peas. Stir the mixture well and allow it to cook over low heat for 10-15 minutes while stirring continuously.

The mixture will thicken as it cooks. Turn off the heat and allow it to cool slightly while you work on rolling out the dough.

Split the dough into two portions, with one being larger than the other. The larger portion will be used for the bottom.

Roll out the dough and use a rolling pin to transfer it onto the baking tin. Gently place it inside the tin and press with your fingers to secure it in the correct position.  Cut the excess parts.

Fill the baking tin with the prepared filling, ensuring it reaches the edges.

Roll out the second portion of dough and position it on top. Fold the edges of both layers of dough around the baking tin, tucking them underneath the first layer of dough.

Use your fingers to crimp the edges of the pie and create slits in the center to allow steam to escape.

If you have any leftover dough and filling, you can place the filling into a ramekin. Then, roll out the dough and cover the top of the ramekin with it, pressing the edges around the top to seal it.

Bake them in a preheated oven at 185°C for 45 minutes. If needed, cover the surface with foil halfway through the baking time.

Allow it to cool slightly on a wire rack before cutting into it.

Enjoy.

Ingredients:

Chicken Ballotine

15 g Dried Porcini Mushrooms (Soaked in 100 ml cold water overnight)

450 g Chicken breast 

30 g Prosciutto

Forcemeat

365 g Chicken leg (Save the bones for reduction sauce)

3 g salt

20 ml Cooking cream

30 g Butter

Duxelles

500 g Mushroom (Finely chopped)

150 g Shallot (Finely chopped)

15 g Olive oil

5 g Thyme (Finely chopped)

5 g Garlic (Minced)

30 g Unsalted butter

25 ml Madeira

Chicken reduction sauce

200 g Chicken wings (chopped into pieces)

20 g Tomato paste

30 ml Dark rum

150 ml White wine

1 Spring of Thyme

1 Shallot

2 Cloves of garlic

15 ml  Olive oil 

100 g Butter

Water (To cover the bones)

Method:

Soak dried Porcini mushrooms in cold water overnight. Next, drain them and reserve the stock for later.

Debone the chicken leg, cut the meat into small pieces, and save the bones for reduction.

Next, add the meat to a food processor and blend until it is minced.

Transfer the Forcemeat into a piping bag for later use.

Lay a large sheet of plastic wrap on your work surface and arrange the chicken breasts side by side on top of it.

Place another layer of plastic wrap on top of the chicken breasts, and use a saucepan to flatten them.

Remove the plastic wrap and place the prosciutto on top of the chicken breasts, covering them completely.

Pipe out the Forcemeat in the middle of the flattened chicken breasts. Make gaps in the middle of the Forcemeat, then place the porcini mushrooms in those gaps. Finally, cover the mushrooms with the surrounding forcemeat.

Grasp the edges of the plastic wrap and tightly roll up the chicken, using the plastic wrap to help you create a compact roll.

Tie a knot on both ends of the rolled chicken to secure it.

Place it in the fridge and let it chill for 2 hours.

To make the chicken reduction sauce, pan-fry the chicken bones and wings until they turn golden brown.

Add shallot, garlic, white wine, thyme, and rum to the pan and reduce it to dry.

Transfer them to a pot, add tomato paste, and cook the mixture for 2 minutes.

Add porcini stock and water to the pot, and bring it to a boil. Once boiling, reduce the heat and let it simmer for one hour.

After one hour, pour it through a sieve and transfer the liquid to a saucepan. Add cold cubes of butter and blend the mixture using an immersion blender.

To make Duxelles, heat olive oil in a frying pan and gently cook the finely chopped shallots until they become translucent.

Remove the shallots from the pan and add the finely chopped mushrooms. Cook them over medium heat until they are tender and any liquid released from the mushrooms has evaporated.

Add the shallots, minced garlic, and butter to the mushrooms in the pan. Toss them together.

Add Madeira, salt, and chopped fresh thyme to the mushrooms mixture in the pan. Continue cooking the mixture for an additional 5 minutes.

2 hours have passed, and carefully remove the plastic wrap from the rolled chicken. Use kitchen string to tightly tie up the roll, securing it in place.

Heat a frying pan over high heat and sear the chicken roll on all sides.

Roast it in a preheated oven at 180°C for 18 minutes.

Remove the strings and slice the chicken ballotine into 2-inch pieces.

To plate the ballotine, place a ring on the plate and fill it with a generous portion of duxelles in the center. Then, carefully drizzle the reduction sauce around the duxelles using a plastic squeeze bottle.

Place two pieces of ballotine on top of the duxelles. Finally, add a few pansy flowers as a garnish.

Enjoy.