Preparation Combine dipping sauce ingredients in separate bowls and set aside. Crush ginger with the flat side of the cleaver. Cooking Combine water, ginger, star anise, tangerine peel, green onions, and salt in a large pot and bring to a boil. Add chicken... - 34.4828

Discover the flavors of the Indian spices in this Achaari chicken recipe. This tasty tangy treat is a tried and tested formula to delicious chicken Indian style. Chicken with a distinct flavour of whole spices, reminiscent of grandma's mango pickle. It goes... - 38.5437

Combine dipping sauce ingredients in separate bowls and set aside. Crush ginger with the flat side of the cleaver. Cooking Combine water, ginger, star anise, tangerine peel, green onions, and salt in a large pot and bring to a boil. Add chicken and heat just... - 38.5377

Satin Chicken is a wonderfully tasty dish that can be served for supper at home. It goes very well with rice and the blend of spices and flavors are exquisite. Try the Satin Chicken and experience what I am trying to say! - 42.6115

Soak dried lily buds in enough hot water to cover for 30 minutes; drain. Cut off and discard stem ends. Halve the lily buds crosswise. In large skillet cook gingerroot and garlic in hot oil about 30 seconds. Add chicken pieces and brown about 15 minutes,... - 38.6979

Place chicken in large kettle or Dutch oven; add water, white wine, celery, onion, star anise or aniseed, and salt. Cover; bring to boiling. Simmer about 1 hour for broiler-fryers or 2 to 2 1/2 hours for stewing chicken or till tender. Remove chicken; discard... - 34.4654

GETTING READY 1) From the cavity and neck end of the chicken, remove the excess fat, if any. Thoroughly clean the chicken inside and out and ensure that the kidneys and the soft red tissues tucked in against the backbone and near the tail end are completely... - 46.844

Preheat the oven to 400°F. Combine the soy sauce, brown sugar, vinegar, sherry wine, orange juice and peel, and star anise in a saucepan. Slowly bring to a boil over medium heat. Combine the cornstarch and water in a small bowl and stir until blended. Add to... - 40.9317

1. Combine the chicken drumettes and soy sauce in a bowl; cover and refrigerate for 2 hours. Combine the sauce ingredients in a small bowl. 2. Place a medium pot over high heat until hot. Add the oil, swirling to coat the sides. Add the chicken and cook,... - 31.384

MAKING 1. In a large pot put all the ingredients for simmering sauce and bring to a boil. 2. Lower the heat, put in the chicken halves and simmer them, uncovered, for 30-40 minutes. 3. Take out the chicken and let it cool down and dry on a rack for at least... - 42.5479

With sharp heavy cleaver, chop chicken in big chunks and scald in boiling water. Rinse and drain well. (Care should be taken to avoid bone splinters.Remove any small loose bones or pieces before cooking. If cleaver is unavailable, cut chicken in as small... - 44.3451

GETTING READY 1. Wash the chicken carcasses, necks, wings and feet. 2. Chop into small pieces and wash again MAKING 3. Place all ingredients in a large stock pot with 2 1/2 liters of cold water and slowly bring to boil. Lower heat and skim but simmer for 1... - 40.8523

Bone the upper part of the chicken legs, keeping the lower half of the bone in it. Remove the meat from the leg without breaking the skin. Chop and mix the meat with shallots, garlic, herbs, salt, pepper and white cheese. Add the chopped mushrooms (keep some... - 41.0596

GETTING READY 1. Wash the chicken thoroughly. MAKING 2. In a large pan, put chicken along with all the other ingredients except bean sprouts. 3. Add to it 10 cups water and cook till chicken is tender. 4. Then remove from heat and allow the chicken to cool... - 46.0897

MAKING 1. In a large pot put all the sauce ingredients and bring it to a simmer. 2. With the spring onion and ginger stuff the cavity of the chicken. 3. Put the chicken into the pot with the sauce mixture. 4. The liquid should cover the chicken, if it... - 42.888

GETTING READY 1) Halve the chicken breasts lengthwise, remove any cartilage and cut on the diagonal into 1 -inch strips. MAKING 2) In a food processor, add the onion, ginger, garlic, peanuts, and water, process to make a coarse paste. 3) In a large soup... - 44.4548

Heat fat in a pan and fry onions with whole spices till brown. Add 4-6 tbsp water and simmer till onions are mushy and water has evaporated. Add all spices, ginger and garlic and saute for 3-4 minutes adding water as required. Add chicken and saute till... - 47.0928

Cut peas diagonally into 1/4- to 1/2-inch-thick slices; Set aside. In a 4- to 5-quart pan, bring broth, star anise, and ginger to a boil over high heat. Add pasta; return to a boil and cook just until al dente about 3 minutes. With a slotted spoon, remove... - 33.0752

Clean the giblets and drain. Put in a pan with salt, star anise and bay leaves. Cover with water, bring to the boil and simmer for about 30 minutes until tender. Remove giblets, drain and keep refrigerated until required. To serve, slice the giblets thinly,... - 35.5398

MAKING 1) Cut the meat in large cubes. 2) In a saucepan, heat oil and add the beef, soy sauce, sherry and broth. 3) Cook over high heat until the liquid evaporates. 4) Remove and let it cool, grind in food processor. FINALIZING 5) In a skillet heat the... - 39.4871

MAKING 1. Peel and chop the onions coarsely, similarly peel and crush the garlic. 2. Take a heavy pan and soften the butter over it. Sauté chili powder and curry powder over low heat for about a minute. 3. Blend in the garlic and onions and cook for another... - 42.8777

GETTING READY 1. Preheat the oven to 350° F. MAKING 2. Grease a 1 ½ quarter casserole, with butter and add onion and celery. 3. Arrange the chestnuts. 4. Season with pepper and pour in broth. Add an anise if using. 5. Cover the casserole with its lid or... - 38.7354

In a nonstick saute pan, brown the skin sides of the duck breasts in the oil over moderate heat for 3 minutes. Add the chicken stock, corn syrup, star anise, chilies, garlic, lime juice, and fish sauce. Cook over moderate heat for 5 to 7 minutes or until the... - 43.0365

Prick duck skin all over. For marinade: Pulverize 6 marinade ingredients in blender. Rub over duck inside and out. Let duck stand at room temperature for 30 minutes to absorb marinade flavors. Steam over stock or water for 1 hour. Remove and let cool... - 43.7902

GETTING READY 1. Heat oven to 150C/fan 130C/gas 2 2. Trim any large pieces of pork cheeks and cut each cheek intoo smaller pieces MAKING 3. In a large frying pan, heat olive oil and add pork chops seasoned with salt and pepper to it; fry for about two... - 42.6248

1. Cut each chicken into eight pieces. Discard neck, ribs and wings. Wash well, apply salt and set aside. Heat saffron and steep it in a cup of warm water. 2. Chop the onions and allow to heat in half cup oil or butter. Add the ground spices and toss in the... - 27.8072

1. Wash the chicken pieces, discard bony portions and marinate in salt and ginger-garlic paste and set aside. Warm the saffron and allow it to steep in a cup of hot water. 2. Chop the onions finely and allow to brown in three tablespoons of ghee in a large... - 25.3813

1. Cut the chicken into decent sized pieces, marinate with salt and set aside. 2. Grind the spices finely with a little water. 3. Take a heavy bottomed vessel and place three tablespoons ghee in it. When hot add bay leaves, cardamoms, cinnamon, black... - 27.5465

MAKING 1) Cut the leek lengthways and rinse it under cold water. Make thin slices out of the white and tender light green parts. 2) In a large frying pan, heat 2 tablespoons of oil. Sauté the swede, celeriac, celery, garlic and leek gently for 2 minutes. 3)... - 42.4745

GETTING READY 1. Squeeze limes and collect juice. MAKING 2. In a pan combine stock, onion, ginger, salt and crushed spices. 3. Bring to a boil over high heat. 4. Lower heat and simmer for 20-30 minutes. 5. Strain and cool. 6. Mix in lime juice. 7. Taste and... - 43.7199

GETTING READY 1) Prepare the ingredients. MAKING 2) In a pan, combine stock, onion, ginger, salt and crushed spices 3) Boil the mixture over high heat. 4) Lower heat and simmer for 20-30 minutes. 5) Strain the mixtute and let it cool. 6) Mix in lime... - 45.1285

GETTING READY 1. Remove the rind from the meat and set it aside. Bring a pan of water to the boil and blanch the rind and pork in it for about 3-5 minutes. 2. Remove the meat with a slotted spoon and then discard the liquid and chop the rind into small... - 45.0974

For sauce: Combine first 12 ingredients in heavy 4-quart saucepan or Dutch oven and mix well. Place pan over low heat and simmer 1 hour. Add game hens to sauce breast side down. Return liquid to low boil. Reduce heat to low and simmer game hens 10... - 41.3834

MAKING 1. Divide the duck into quarters and blot dry with paper towel. 2. In a wok or large frying pan heat oil until almost smoking and shallow fry the duck in two lots, skin side down. 3. Lower the heat and continue to fry slowly until the skin is browned... - 43.7375

GETTING READY 1)Clean and devien the prawns, reserving prawn heads and shells. 2) Wash and drain rice and set aside MAKING ... - 42.1625

GETTING READY 1. Wash the mutton, chicken carcass, giblets, neck and feet till clean 2. Cut into manageable pieces and wash again MAKING 3. In a large stainless steel or tinned (kallaied) pan, heat the butter or oil and fry the bones till light brown, add... - 39.0357

MAKING 1. Boil water in a pot, blanch the lamb in it for 5 minutes, strain and discard the water. 2. In a wok or large frying-pan heat oil, add the lamb and stir fry until brown. 3. Remove all the excess fat and save 1 tablespoon. 4. Reheat the oil, add the... - 43.086

GETTING READY 1. Remove all fat from the chicken and the lamb 2. Clean the vegetables. Cut them into 4 pieces each without peeling MAKING 3. Place all the ingredients for the stock in a large stock pot with 5 liters of cold water and boil over moderate heat.... - 41.8863

1. Combine the marinade ingredients in a large bowl. Add the duck and set aside for 1 hour, turning occasionally. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems; thinly slice the caps. Set aside. 2. Combine the... - 32.8248

MAKING 1. For the marination, in a large bowl, mix together all the ingredients for the marinade and apply it liberally all over the duck; this duck needs to be refrigerator for at least eight hours, preferably overnight 2. Heat a pan to medium heat and place... - 47.1973

MAKING 1. In a large pot of boiling water blanch the pigeons for 2 minutes (this helps to get rid of impurities and tightens the skin). 2. Remove the pigeons from the pot and discard the water. 3. In a pot mix all the braising sauce ingredients together and... - 44.0335

Asian noddles with an Indian kick! These yummy noodles are easy to prepare and will have everyone asking for more. - 42.0796

MAKING Basic Stock : 1) Trim off the excess fat from the chicken pieces and pork spare-ribs. 2) In a large pot, place the chicken and pork with the cold water, ginger and spring onions. 3) Bring to a boil and skim off the surface scum. 4) Then simmer,... - 45.7029