Chicken – Chicken Chow Chow (Nepali Food Recipe)

(Himalayan Pan-Fried Noodles with Chicken)

INGREDIENTS

  • 1 lb. Tibetan noodles or spaghetti
  • 1 lb. chicken breast, cut into 1/4-in. slices in 1.5-in. length (can be substituted with lamb or shrimps)
  • 2 cups julienned mixed vegetables (carrots, bean sprouts, green beans, green pepper, and celery)
  • 2 cups spinach, washed and cut into pieces
  • 2 tablespoons vegetable oil for browning chicken
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 3 fresh chilies, julienned
  • 1/2 cup tomatoes, chopped
  • 2 tablespoons soy sauce
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons cooking oil for pan-frying
  • 1/2 cup scallions, cut in 1-in. length for garnish
  • Salt and pepper

DIRECTIONS

  • Cook noodles in boiling salted water until slightly undercooked.
  • Drain and rinse.
  • In a large bowl, season chicken pieces with salt and pepper.
  • Heat two tablespoons of oil in a non-stick pan and brown chicken until almost cooked.
  • Transfer chicken to a bowl.
  • Drain the excess oil.
  • In the pan, heat two tablespoons of cooking oil.
  • Splitter fenugreek seeds until they turn dark.
  • Add onions; fry till light brown.
  • Add turmeric, garlic, ginger, chilies and timur.
  • Stir well for a minute or so.
  • Transfer browned pieces of chicken to the pan and add tomatoes; stir well.
  • Add soy sauce and cook the chicken mixture until the chicken is tender, about five minutes or so.
  • Add the noodles and vegetables to the chicken mixture, pan-fry for about five minutes until the vegetables are tender.
  • Add spinach, and fold into the noodles for a minute or so, until spinach is wilted and the excess liquid is completely evaporated off.
  • Garnish with scallions. Serve with roti (flat bread).

Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi

Originally posted 2009-12-05 12:16:36.

Chicken – Gorkhali Chicken Chop (Nepali Food Recipe)

(Nepali Chicken Cutlets)

INGREDIENTS

  • 1 lb. whole chicken breasts, skinned and boned
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1 cup flour
  • 3 beaten eggs for egg-wash
  • 1 cup for frying
  • Salt and Pepper

Marinade:

  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons lemon juice
  • 1 tablespoon chili paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • Butterfly chicken breasts.
  • Wrap the butterflied chicken with a plastic foil and pound with mallet to thin down the chicken pieces to about 1/4-in. thickness.
  • Transfer it to a large bowl.
  • In a bowl, combine all marinating ingredients into a smooth paste.
  • Pour the marinade over the tenderized chicken pieces; cover the bowl and marinate overnight in refrigerator.
  • Season egg mixture with salt and pepper.
  • Season flour with curry powder, chili powder, salt and pepper.
  • Take out marinated chicken breasts from the bowl, dip in the egg mixture, and spread over the seasoned flour to coat.
  • In a non-stick pan, heat oil.
  • Fry coated  chicken in hot oil, frequently turning, until cooked golden brown.
  • To serve, cut the cutlets into 1-in. strips; arrange on the bed of rice pilaf and stir-fried vegetables.
  • Add tomato achar to the chicken pieces.

Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi

Originally posted 2009-12-10 12:09:16.

Polutry – Duck [Hans] Tareko (Nepali Food Recipe)

(Crispy Deep-Fried Duck Marinated in Nepali Spices)

INGREDIENTS

  • 5-6 lb. whole duck, cleaned and washed
  • 1 tablespoon cumin powder
  • 1 tablespoon chili paste
  • 2 tablespoons ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon ground timur (Szechwan pepper)
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon turmeric
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • Salt and Pepper
  • Oil for deep frying

DIRECTIONS

  • In a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half teaspoon of turmeric, salt and pepper; mix well.
  • Clean duck; wipe dry.
  • Rub duck inside and out with the spice mixture.
  • Let rest to marinate for at least eight hours.
  • Place marinated duck in a steamer and steam for at least one hour.
  • Remove from steamer and let cool down.
  • Combine a half teaspoon of turmeric, chili paste, molasses, honey and salt, and smother over the duck, inside and out.
  • In a deep fryer heat oil to 360oF.
  • Dip the steamed duck in frying oil.
  • Fry duck, turning periodically, until the duck skin is golden brown and crispy.
  • Remove from oil and place on paper towel to absorb excess oil.
  • To serve, cut crispy duck into bite-size pieces.
  • Serve with rice pilaf, accompanied with mango chutney.

Source:http://nepalicooking.tripod.com/poultry.htm
Author:Tulsi Regmi

Originally posted 2010-01-11 17:51:45.