Chicken Teriyaki

A lot of chicken I am making a lot of Chicken these days but what else is there to cook? No one eats beef in my home unless it is a burger.

Today I will tell you all how to make Halal Chicken Teriyaki.

I bought a pineapple thinking that I will plate it in that but the DAMN PINEAPPLE was unripe and bitter on the inside.

INGREDIENTS:

500 grams on chicken thigh with skin on

1 tablespoon canola oil

¾ cup soy sauce

¼ cup packed brown sugar

¼ cup honey

¼ cup apple juice

2 tablespoons sesame seeds

1 teaspoon minced ginger

1 teaspoon minced garlic

1 tablespoon sesame oil

salt and pepper per taste for the chicken

The skin on the chicken is important because it will consume the teriyaki sauce and keep the meat juice. If you cannot find it skin on then you can use it otherwise.

Sprinkle some salt and pepper over the chicken.

Add one tablespoon of canola oil in a frying pan and fry the chicken skin side first until its crisp golden brown. Flip it and fry the other side as well for 3-5 minutes.

Take out the chicken and place it on a cutting slab. Let it cool down for a while and then when it is cold enough cut it into slices without burning your hands. 

Be patient in life and also in the kitchen no matter how difficult or warm it is.

Let's prepare the sauce now.

Add one tablespoon of sesame oil in a frying pan on low heat.

Add minced ginger and garlic and fry until fragrant.

Add the soy sauce now.

After you add the soy sauce you add brown sugar and let it melt and mix with the sauce.

Then add honey and apple juice.

REMEMBER - DON'T TURN UP THE HEAT or the sauce will evaporate and dry.

Add the sesame seeds.

Now quickly add the cooked chicken and let it cook until the sauce has reached your desired thick consistency.

You can eat them with noodles but trust be they taste best with steamed white rice. Chicken Teriyaki is ready and let me plate it up for ya'll.

Asian Jalapeño Chicken

Making food for people is all about showing your love towards them, taking care of their emotions and feelings. I'M KIDDING who gives a crap about emotions and feelings these days. I don't have any.

So, in search of a new recipe I came across something very different and to my surprise it was of Chinese decent. It's called Jalapeño Chicken but that also sounds like a Mexican or Continental dish so, we name it Asian Jalapeño Chicken.

It's sweet, savory and spicy all in the same time. The best part is that it's super easy to make and only takes 5 minutes to prepare and 10-15 minutes to make depending upon how good you are with the stove or the gas cylinder because its winters and the GOVERNMENT is messing up gas supplies.

Ingredients:

500 grams boneless chicken cut in 1 inch long cubes

1/2 cup honey

1 teaspoon garlic paste

1 tablespoon apple cider vinegar

1 tablespoon soy sauce

1 tablespoon sriracha sauce

juice of 2-3 lemons

1/4 teaspoon sesame seed

1 sliced jalapeño 

1 sliced lemon, pinch of sesame seeds, chopped coriander leaves and more sliced jalapeños for garnishing

First we season the chicken with some salt and pepper.

Then we heat oil in a wok or non-stick pan and start frying the chicken until its golden brown.

Set it aside.

Now in a bowl add honey, soy sauce, garlic paste, sriracha sauce, apple cider vinegar, lemon juice and sesame seed.

Mix it to prepare the gravy mixture.

Chop slices of lemon and coriander leaves for garnishing later.

Now on a frying pan heat 1-2 tablespoon of olive oil on medium heat and add the gravy mixture.

Bring it to a boil, add the chicken, jalapeño slices and some lemon slices.

Let it cook as the chicken absorbs the gravy and it will thicken in 5-7 minutes.

Asian Jalapeño Chicken is ready to serve.

Top it with more jalapeño slices, sesame seeds and coriander leaves. This is best eaten with plain boiled rice or even boiled bran rice.

Ladies and gentlemen, let go of your taste-buds for the SWEET, SAVORY AND SPICY Asian Jalapeño Chicken.

Lemon Glazed Chicken Tenders

I usually don't prefer deep fried things but sometimes even I can't say no to stuff because it makes me curious. Curiosity kills my weight watch routine just like it kills the cat.

I was surfing through a blog and I found this delicious recipe. Where you make the simple chicken tenders but you also make an Asian style dressing with it made up of a different mix of sweet and salty ingredients.

This recipe can be named in any way but I like to call it Lemon Glazed Chicken Tenders. Yes it sounds like a really long Arabic name.


Ingredients:

1 kilogram of boneless chicken breasts cut into strips

1 cup of all purpose flour

1 cup of buttermilk(easy to prepare and I will tell you before i start the actual recipe)

1 cup vegetable oil

salt and pepper to taste

For the GLAZE:(I don't know but I like to scream GLAZE!!!!)

1/2 cup honey

1/3 cup of soy sauce

1/4 cup pineapple juice

1/4 cup brown sugar

Juice of 1 lemon

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 teaspoon ground black pepper

1/2 teaspoon garlic paste

Now comes the question "WHAT THE HELL IS BUTTERMILK AND HOW DO WE MAKE IT?"

Simple, take a bowl, pour the milk in the bowl, add one small lemon juice/1 tablespoon vinegar in it and look at the cup for 5 to 10 minutes.

While looking at the cup think about your life. Think about the things you've done, the things you should have done, the things you should haven't done, did you do anything for others or did you just wasted your life on your own meaningless desires.

After a lot of thinking you'll get your buttermilk and probably some other eye opening answers about your life.

Now you need to make the glaze first.

For that you combine garlic paste, honey, pineapple juice, brown sugar, apple cider vinegar, black pepper, soy sauce and olive oil in a non stick pan.

Make it boil and then cook it for 10-12 minutes on low heat or until it thickens to a caramelized liquid.

Now you marinate your chicken by putting salt and pepper on it according to your taste. Let it marinate and you meanwhile heat a cup of vegetable oil in a deep pan on medium high heat.

Now put the flour in a wide pan and coat the chicken first in the flour, dip it in the buttermilk and again give it a final coat in the flour. This will complete your coating and you can start frying nowin batches one by one.

Fry till dark brown and then take it out on a plate covered with paper towels. Pour the GLAZE on it and its ready to serve.

Somethings are really hard to decorate like this one but I tried my best DON'T JUDGE or I can do nothing about your way of thinking.

Join your hands together for Lemon Glazed Chicken Tenders.

Fish & Chips w/ Mint Peas And Chunky Tartar Sauce

There was a time when people did not know me. Then I started cooking and everyone was like "Hey Shamsher! you're my best friend."

There was also a time when people did not use to love me and pay attention towards me. Then God gave me game and I started hustling. Learned cooking and then people started loving/praising me but now I don't feel like loving them back. To hell with everyone THIS people is my very own Fish & Chips sided with Tartar Sauce and Mint Peas.

This is made after watching a lot of videos and reading a lot of recipes and instructions. 

Today not only you will learn how to make Fish & Chips but also to make the most CRISPIEST Fish & Chips alongside something which I never knew existed called Mint Peas. Mint Peas is so simple like my life and is very easy to make.

Then last but not the least comes the Chunky Tartar Sauce which will be so delicious that you will leave the fish and eat it alone. ALONE

Let's start now...

First up I will suggest you to make Tartar Sauce and freeze it. So, it's nice and chilly when you eat it with the fish.

For Tartar Sauce you need:

Mayonnaise 1 pouch or depends on  your quantity. I had to made more because me and my family being Kashmiris eat like animals.

Capers around 4-6 tablespoon

4 Gherkins

(Both gherkins and capers are easily found at AlFatah and Green Valley in pickle form and the pickle form is required.)

2 Hard boiled eggs

4 Shallots diced

Dill leaves a bunch

2 Lemon Juice

Hand chop the dill leaves and add the gherkins, capers and hard boiled eggs to a chopper. Finely chop them.

Take the mayo out in a bowl. Add the dill leaves and the chopped gherkins, capers and hard boiled eggs along side the lemon juice and your CHUNKY Tartar Sauce is as ready as a groom to say 'kabool hai' on his wedding.

Now it's time to make them crispy chips.

For chips you obviously need chips and the quantity depends on you.

A suggestion is that you cut your chips nice and thick and put them under water for at least 30-60 minutes before making anything as it will remove some starch from the potatoes.

Drain these potatoes.

Warm up some water till it simmers and add these chips in to the simmering water for 90 seconds to 2 minutes NOT ANYMORE THAN THAT. Drain.

 The oil type we will use to fry stuff is SUNFLOWER OIL.

Don't mind this packet, mom did not let me use her oil stock. This is how cruel is my family to me. Now, I sound like a stupid rich brat but I ain't even rich bruh.

Warm up the oil on medium heat and enter all the potatoes for the initial fry. YES WE ARE FRYING CHIPS TWO TIMES.

Now heat the oil on FULL HEAT and fry them chips again till they are light brownish on outside which is the sign that they are DONE.

Chips are done.

Now moving to the next phase which is the fish.

You need:

Fish fillets

I literally cooked more than 2 kilograms.

Place the fish on a paper toweled plate and season it with some salt and black pepper. The salt will extract all the moisture out of the fish and it will make the batter stick to it firmly and also the batter will stay crispier this way.

For the fish batter you need:

1/4 cup of milk

1 tablespoon of honey

300 ml club soda

corn flour or rice flour preferably

salt & pepper as per taste aka HASB E ZIAQA

Put the flour in a bowl add salt & pepper. Then add 300 ml of club soda(make sure its cold), milk and honey. Whisk it and make it into a thick paste form.

Grab the fillet from one corner. Dip the fish fillet in this batter, shake of the extra batter on the fish gently and FRY till the outer crust of the fish is brown. Drain.

The fish is done, nice and crispy.

Now comes the final part of this recipe. Mint Peas. Funny name lol

You need:

2 tablespoons of butter

250 gms of boiled peas

finely chopped mint leaves

This is easy as cake and I do not know how to make cake. Anyway

Melt butter in a pan

DARN LOADSHEDDING BUT I WILL NOT STOP. - mobile flashlight -

Add peas and let them mix up with the butter. Then add mint leaves and squish the peas gently with a wooden utensil.

Out everything you've made above nicely on a plate. Sit back and enjoy your Fish & Chips w/  Mint Peas and Chunky Tartar Sauce.

 

DRAIN!