Chicken Singapore Noodles

Transcription

1 Chicken Singapore Noodles Chicken Singapore Noodles Serves: 4 Ingredients: 1 tablespoon rice bran oil 2 chicken breasts, sliced 1 tablespoon curry powder g packet instant Singapore noodles 1 tablespoon sesame or peanut oil 1 carrot, julienne 1 zucchini, julienne 1 red capsicum, thinly sliced 10 snow peas, thinly sliced 1 onion, thinly sliced 4 cloves garlic, finely chopped 100g enoki mushrooms 1 cup bean sprouts 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon fish sauce 1 teaspoon curry powder Method:

2 Thinly slice your chicken breast and place in a zip lock bag sprinkling the tablespoon of curry powder over the chicken, seal and shake the bag ensuring the chicken is evenly coated Sit in the refrigerator for a minimum of 30 minutes but up to 4 hours Prepare the Singapore noodles in alignment with the instructions on the packet and set aside Heat the rice bran oil in a heavy based frying pan or wok and stir fry the chicken strips until just under cooked, this will take approximately 4-5 minutes, but the time will vary depending on how big your chicken strips are Remove the chicken from the pan and set aside Using the same frying pan or wok heat the sesame/peanut oil and add in the carrot, zucchini, capsicum, snow peas, onion and garlic and stir fry for about 4-5 minutes until the onion starts to soften Add in the enoki mushrooms and bean sprouts and stir fry for another 2-3 minutes Add the chicken and all the juices back into the frying pan/wok and toss with the vegetables until well combined Add in the noodles into the frying pan/wok in small tong batches mixing well until before adding in more noodle, this will stop the noodles from clumping together and being well combined Finally add in the last of the curry powder and the sauces tossing through to allow to come to temperature Serve and enjoy. Recipe Notes: Store covered in the fridge for a maximum of 2 days This recipe is not freezer friendly If you are unable to find enoki mushrooms, just exclude them from the recipe.

3 Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. Chicken Risotto & Cherry Chicken & Cherry Tomato Risotto Serves: 4 Tomato

4 Ingredients: tablespoon rice bran oil small onion, finely diced celery stalk, finely diced cloves garlic, finely diced cup arborio rice 1 x 400g whole peeled cherry tomatoes 1 cup mixed frozen vegetables Up to 2 cups chicken stock 1-2 cups leftover chicken 3/4 cup fresh grated Parmesan cheese Method: Heat the oil in the base of a large heavy based saucepan Sauté the onion, celery and garlic for approximately 2

5 minutes or until the onion softens Add in the arborio rice and stir so the rice is well coated in the residual oil Add in the entire contents of the cherry tomato can and stir well until almost all the moisture is absorbed Add in the frozen mixed vegetables and 1 cup of chicken stock and simmer over a low eat stirring regularly Add in additional chicken stock 1/2 cup at a time adding more when the previous stock is absorbed Repeat for approximately 25 minutes or until the rice is tender to bite Stir through the cooked diced chicken and the Parmesan cheese until well combined and heated through Serve topped with some additional Parmesan cheese. Recipe Notes: Store covered in the fridge for a ms into of 2 days This recipe is freezer friendly to be confined within 3 months. When reheating from frozen you may need to rehydrate with some additional stock. Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

6 Beef San Choy Bow Beef San Choy Bow Serves: 4 Ingredients: 50g dried vermicelli rice noodles 2 teaspoons sesame oil 500g lean beef mince 1/2 large onion, finely diced 1 stalk celery, finely diced 6 cloves garlic, finely grated 2cm fresh ginger, finely grated 1 large carrot, grated 1 broccoli stem, grated 3 spring onions, finely sliced 4 mushrooms, diced 2 tablespoons light soy sauce 1 tablespoon oyster sauce 1 tablespoon ketchup manis 1 tablespoon fish sauce 8 outer layer whole lettuce leaves 1 tablespoons sesame seeds (optional)

7 1/4 long red chilli, finely sliced (optional) Method: Crush the vermicelli noodles to approximately 2cm lengths and prepare as described on the packet, drain and set aside Heat the sesame oil in a heavy based frying pan over a medium high heat Add in the mince, onion, celery, garlic and ginger and cook over for about 5 minutes until the mince is browned and broken up and the onions are translucent Add in the carrot, broccoli stem, spring onions and mushrooms and stir fry for approximately 2-3 minutes until the carrots start to soften. Pour in the sauces and stir through well so well combined and simmer over a medium low heat for 5 minutes to allow the sauce flavours to combined Stir through the drained vermicelli noodles and serve immediately dividing the mixture evenly between the 8 lettuce leaves Optional: Serve sprinkled with sesame seeds and freshly sliced red long chilli Recipe Notes: Store the meat mixture in the fridge covered up to 3 days The meat component of this recipe is freezer friendly to be consumed within 3 months, when reheating it may need to be re-hydrated with a small amount of stock.

8 Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. Chicken Drumstick Paella Chicken Drumstick Paella Serves: 4-6

9 Ingredients: chicken drumsticks 1/4 cup plain flour 1 tablespoon paprika 2 tablespoons rice bran oil 2 chorizos 1 large onion 3 cloves garlic 1 large carrot 1 small zucchini 1 small green capsicum 1 teaspoon paprika 1 teaspoon onion flakes 1 teaspoon turmeric 1/2 teaspoon garlic powder 1/2 teaspoon celery salt 1/2 teaspoon chilli powder

10 1 1/2 cups white long grain rice 1 portion of Mumma s Magic Sauce (MMS) approximately ml 4 cups beef stock 2 fresh tomatoes 1 cup frozen peas 1 cup water Method: Preheat your oven to 180 degrees Celsius Place the flour and paprika in a later zip lock bag and place the drumsticks on the bag in batches, seal the bag and shake well until all drumsticks are well coated Heat the oil in a heavy based large frying pan or a paella pan and brown the drumstick in batches, approximately 2-3 minutes each side until golden Place the drumstick in an oven proof dish and roast for minutes Using the same frying pan add in the sliced chorizos and cook for about 2 minutes each side to brown and to extract all the juices, set aside the chorizo slices once cooked Again using the same frying pan using all the remaining juices add in the diced onion and finely diced garlic and sauté for 2-3 minutes until translucent Add in the finely diced carrots, zucchini and green capsicum and cook for another 3-5 minutes Combine all the spices together and then add to the frying pan and cook off for 1-2 minutes or until aromatic Add in the rice and toss until the rice is coated in the spice mix Add in the MMS and the stock and bring to a slow simmer Continue to simmer for 15 minutes stirring regularly Add in the frozen peas, freshly diced tomatoes and the water

11 Continue to simmer until the rice is cooked Add in the chorizo and drumsticks back into the paella until they have reheated Serve and enjoy. Recipe Notes: Store covered in the fridge for a maximum of 3 days This recipe is freezer friendly to be consumed months. within 3 disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. Apricot Chicken Risotto Apricot Chicken Risotto Serves: 4

12 Ingredients: 1 tablespoon oil 1 tablespoon minced garlic 1 onion, finely diced 600g diced chicken, breast or thigh fillets 1 packet of French onion soup mix 1 cup arborio rice 1 cup white wine 500ml apricot nectar Up to 1 cup chicken stock Method: Heat the oil in a heavy based saucepan over a medium heat and sauté the onion and garlic for approximately 3 minutes until the onion has started to go translucent

13 Add in the chicken and seal the chicken, stirring regularly for approximately 5 minutes Add in the French onion soup mix and the rice and stir for approximately 3 minutes until the soup become aromatic Pour in the wine and stir well simmering over a medium to low heat until the liquid is 3/4 absorbed Then add in half of the apricot nectar into the saucepan stirring regularly until the liquid is 3/4 absorbed then add in the rest of the apricot nectar and continue to stir regularly, this should take approximately 20 minutes If you need to add additional liquid as the rice is still not tender to the bite and all the apricot nectar has been used, add in the additional stock 1/4 cup at a time stirring regularly. Only add in more when all the previous liquid has been absorbed Top with some freshly chopped chives Recipe Notes: Store covered in the fridge for a maximum of 2 days This recipe is freezer friendly to be consumed within 3 months. When reheating you may need to rehydrate with some additional stock or water. Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

14 Chicken & Bacon Rice Salad Chicken & Bacon Rice Salad Serves: 4 mains or 8+ side dishes Ingredients: 2 cups uncooked brown rice 3 cups chicken stock 1 1 1/2 cups diced roast chicken 4 rashers bacon 1/2 bunch spring onions 3/4 cup frozen baby peas 3/4 cup frozen corn kernels

15 250g frozen spinach, defrosted 100g slivered almonds Dressing: 3/4 cup olive oil 1/4 cup white balsamic vinegar 1/4 cup soy sauce 2 tablespoons honey 1 tablespoon lemon juice Method: Rinse the rice well and place in a large sauce pan with the chicken stock and then bring to the boil Once boiling cover with a lid and simmer for 20 minutes Once the 20 minutes is up add in the peas and corn then stir well, replace the lid on the saucepan, turn off the heat and allow to sit for at least 10 minutes Slice the spring onions Remove the rind from the bacon rashers, dice and fry for 3-5 minutes until it gets to your desired crispiness Add all the dressing ingredients into a jar, seal securely with a lid and shake until very well combined. Add in the spring onion, bacon, chicken and spinach to the rice and stir well Pour the salad dressing evenly over the rice and mix well Cover the salad with glad wrap or put a lid on your container and refrigerate overnight to allow to flavours to combine Remove from the fridge 30 minutes before serving as best served closer to room temperature, add in the almonds and combine well.

16 Recipe Notes: Store covered in the fridge for a maximum of 3 days This recipe is freezer friendly but best served fresh For a vegetarian alternative, exclude the chicken & bacon and cook the rice in vegetable stock instead of chicken stock Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. Chicken & Vegetable Stir Fry

17 Chicken & Vegetable Stir Fry Serves: 4-6 Ingredients: 2 chicken breasts, thinly sliced 2 carrots 1 large zucchini 1 red capsicum 1 red onion 4 mushrooms 1 cup green beans 400g hokkien noodles Stir-Fry Sauce Ingredients: 1/4 cup soy sauce 1/3 cup C4K Kitchen s Chicken Stock or store bought

18 stock 2 teaspoons arrowroot flour 2 teaspoons tablespoon honey 2 teaspoons sesame oil 1/2 teaspoon rice wine vinegar 1 teaspoon lime juice (or lemon juice) 2cm piece of fresh ginger 2 cloves garlic Method: To make the stir fry sauce ingredients place all the liquids in small jar or container with a firm sealing lid Add in the finely grated fresh ginger and garlic as well as the arrowroot flour then place on the lid and shake until well combined To cook the stir fry start by preparing all the ingredients, thinly slice the chicken and set aside Julienne the carrots and thinly slice the onion and set aside Julienne the zucchini, thinly slice the capsicum and mushrooms and slice the beans into 2cm lengths and set aside Prepare the hokkien noodles as per the instructions on the packet Heat 1 tablespoon or peanut oil or rice bran oil in a heavy based frying pan over a medium high heat Add in ½ of the chicken and cook for approximately 2 minutes until just sealed, add in 1 tablespoon of the stir fry sauce and cook for a further 2-3 minutes until the chicken is coated and just cooked through, remove from the frying pan into a clean and dry container Repeat with the remaining chicken and add to the already cooked chicken

19 Heat another tablespoon of oil in the same frying pan and add in the carrots and onion, stir fry for approximately 3-5 minutes until the onion becomes slightly translucent Add in the remaining vegetables and stir fry for another 3-5 minutes until the beans start to slightly soften then add in ½ of the remaining stir fry sauce and cook for another 1-2 minutes Add back the chicken and all the juices in the container into the vegetables and mix until well combined Use tongs to gradually add the noodles in ensuring that your stir well between adding more noodles so that they do not clump together and the ingredients are well mixed through the noodles Add in the remaining stir fry sauce dressing and stir fry for another 1-2 minutes to allow the sauce to thicken and coat all of the ingredients and to cook out the flour taste Serve topped with some crushed peanuts, optional. Recipe Notes: Best served fresh but can be stored covered in the fridge for a maximum of 2 days This recipe is not suitable for the freezer.

20 Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. Cabbage Rolls Cabbage Rolls Serves: 6

21 Ingredients: 1 whole head cabbage 300g beef mince 300g pork mince 1 cup cooked brown rice 1 carrot, grated or finely diced 1 onion, finely diced 1 celery stalk, finely diced or grated 1 zucchini, finely diced or grated 2 tablespoons Worcestershire sauce 1 egg 1 tablespoon minced garlic 1 portion of C4K Kitchen s (approximately ml) Mumma s Magic Sauce 1 cup chicken or beef stock 1 tablespoon pure corn flour Method: Fill a stock pot pot with water and bring to the boil, place in the entire cabbage very gently into the boiling water until the outside leaves fall off Once you have collected about 16 leaves place them on some kitchen paper and remove the remaining cabbage and

22 set aside for another use In a mixing bowl place in the mince meats, rice, carrot, onion, celery, zucchini, Worcestershire, egg and garlic, use your hands to combine the mixture evenly Place about 3 tablespoons of mixture about centered 2cm from the top of one of the cabbage leaves, fold the 2cm over the mixture, pinch and fold in the sides and then roll up the remaining cabbage leaf ensuring the meat mixture is fully enclosed NOTE: If the cabbage leaf has a thick core through the middle of the leaf you may want to consider cutting the thickest part out and starting the roll by placing the meat on the cut section Complete with the remaining mixture and cabbage leaves Place the cabbage rolls in the base of your slow cooker and then evenly pour the MMS and stock over the cabbage rolls Cook on LOW for 6-8 hours or HIGH for 3-4 hours 15 minutes before serving gently remove the cabbage rolls and place on a serving platter and turn your slow cooker up to HIGH Mix 1 tablespoon of pure cornflour into 2 tablespoon water into a paste, use a whisk to stir in a small portion of the paste into the tomato sauce mixture in the base of the slow cooker, allow to cook for 5 minutes and see if the sauce is your desired thickness, if not add a little bit more cornflour paste, if it is allow the sauce to cook for another 10 minutes to cook out the flour Serve your cabbage rolls with a healthy amount of the MMS sauce poured over the top. Recipe Notes: Store covered in the fridge for a maximum of 3 days This recipe is freezer friendly

23 The left over cabbage can be used for any other recipe like C4K Kitchen s Bacon Braised Cabbage Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. Thai Chicken Coconut Rice Patties with

24 Thai Chicken Patties with Coconut Rice Serves: 4 Ingredients: 500g chicken mince 1 small onion, finely diced 1/2 stalk celery, finely diced 1/2 red capsicum, finely diced 55g dried vermicelli noodles, dry 1/3 jar Thai Green Curry Paste 1/4 cup fresh coriander 1/4 cup plain flour 2 cups Jasmine rice 400ml coconut milk 700ml water Method:

25 To cook the rice, place your rice in a sieve and rinse well with some cold water Add the coconut milk and the water in to a saucepan and bring to the boil, once boiling add in the rice Once the pot has returned to the boil, cover and reduce to a simmer for 10 minutes Turn off the heat after 10 minutes and leave the rice sit covered for at least 5 minutes Fluff up your rice with a fork prior to serving. To prepare the patties, add 1 tablespoon of rice bran oil to a heavy based frying pan, add in the onion, capsicum and celery and fry off until the vegetables start to soften then transfer the vegetables to a mixing bowl Add into the mixing bowl the chicken mince, Thai green curry paste and the dry vermicelli rice noodles, that have been crushed into about 3cm lengths Using your hands to mix well and use your fingers to make sure the mince is broken up and the noodles are fully coated, then shape into patties of your desired size and then gently roll the patties in the seasoned plain flour Heat 2 tablespoon of rice bran oil in the same frying pan and cook half of the patties. Cook the patties for about 5 minutes and then flip, squash the patty gently with your spatula upon turning and cook for another 5 minutes until golden brown on both side and cooked through Remove from the frying pan and set aside while you cook the remaining patties. Recipe Notes: Store in an air tight container for a maximum of 2 days This recipe is freezer friendly, however freeze the components seperately

26 Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. Spanish Chicken Paella Spanish Chicken Paella

27 Spanish Chicken Paella Serves: 4-6 Ingredients: 2 chorizo sausages, sliced 600g skinless chicken thigh fillets, sliced 1 large red onion, roughly diced 1/2 large or 1 small red capsicum, sliced 1 teaspoon paprika 1/2 teaspoon ground chilli (optional) 1 portion of C4K Kitchen s Mumma s Magic Sauce (approximately ml) 1 cup white rice Up to 3 cups chicken stock (store bought or C4K Kitchen s Chicken Stock) 1 cup frozen beans Method: Heat 1 tablespoon rice bran oil in a heavy based large

28 frying pan or a paella pan and cooked the sliced chorizos for 2-3 minutes until brown and set aside leaving the juices in the frying pan Brown the chicken off in a 2 batches, cooking for about 3 minutes to seal the chicken and set aside the chicken and all the pan juices Heat 1 tablespoon of oil in the same pan and add in the onion and capsicum sautéing for about 5 minutes, then add in the paprika stirring for about 1 minute until aromatic, then stir in the MMS and heat through Sprinkle the rice evenly over the top and then add in 1 cup of chicken stock stirring through constantly Add in more stock 1/2 cup at a time as the moisture absorbs, after 10 minutes add in the sliced beans Continue to stir and add in stock for another minutes until the rice is tender Recipe Notes: Store covered in the fridge, to be consumed within 2 days Freezer friendly When reheating from fridge or freezer you may require to add some additional stock or water to help rehydrate the meal.

29 Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.