Huriya Kitchen

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July 31, 2011

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Korean Fried Chicken Fingers

Serves: 6 Hands-on Time: 45 minutes Total Time: 55 minutes plus marinating time Ingredients FOR THE CHICKEN AND MARINADE: 2 cloves garlic, crushed with a garlic press 1/2 cup minced scallion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/4 teaspoon white pepper 8 large boneless, skinless chicken thighs, each sliced lengthwise into three strips (I like to pound them lightly into uniform pieces) FOR THE BATTER: Oil for frying 1/2 cup flour 2/3 cup cornstarch 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon pepper 1 1/2 teaspoons sugar 3/4 cup cold water Instructions In a large bowl, combine all the ingredients for the marinade. Add the chicken and marinate it in the refrigerator for at least 15 minutes, bu...

Creamy Chicken Soup

Ingredients 2 chicken pieces and a few bones 2 chicken cubes ½ tsp ginger paste salt 1tsp ajinomoto 2 spring onions 1 small onion ½ cup milk 2 tbsp flour (maida) ½ cup cream 2 tbsp butter Directions Fill a medium size pot with water add chicken and bones and let it cook around half an hour then collect the jhag from the surface and throw it away . Add the chicken cubes and ginger paste and let it cook again then add ajinomoto and salt as desired . let it cook on medium heat till half is reduced . Chop the green part of the spring onions and the onion , shred the boiled pieces of chicken , keep aside . In another pan heat butter add the chop...

Beef Steak And Chickpeas Salad

Ingredients Boiled white bean 1 cup Cucumber 2 Carrot 2 Lemon 2 Pineapple cubes 1 tin Boiled almond 8 Sugar 1 tsp White vinegar 1/2 cup Salt to taste Method First deseed the cucumber and chop them with skin. Then peel 2 carrots and chop them. In a bowl add cucumber, carrot and 1 cup boiled white beans to mix. Add I tin of diced pineapple with juice. Then add 1/2 cup vinegar, 2 lemon juice, 1 tsp sugar and salt to taste. Garnish with 7 boiled almond and serve chilled.

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