Recipe: chicken bulgogi

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This Korean chicken dish has everything I want from a dish; plenty of flavour, seriously tender meat and a little heat.

The first time I made it I had it with rice, thinly cut carrots and pickled cucumber (using rice vinegar instead). The second time I used to fill steamed buns (recipe to come) and both ways were delicious.

Apart from flattening the chicken this recipe is as easy as making a marinade and forgetting about the chicken until the next day, when it takes a mere 5 minutes to cook it.

The recipe is courtesy of David Leibovitz via Koreatown: A Cookbook.

Chicken bulgogi, serves 4

Adapted from David Leibovitz’s recipe.

125 ml soy sauce

1-2 tbsp Korean chilli sauce gochujang 

1 small onion, finely chopped of puréed

2 tbsp soft light brown sugar

1 tbsp mirin or rice vinegar 

4 garlic cloves, finely chopped or grated

1 1/2 tsp sesame oil

2 tsp grated fresh ginger

black pepper

2 tsp sesame seeds (I omitted these)

4-5 chicken thigh fillets  

Mix soy, chilli sauce, onions, sugar, mirin/rice vinegar, garlic, sesame oil and ginger in a large ziplock bag. Also add black pepper and sesame seeds.

Cover a plastic chopping board with cling. Place a chicken thigh fillet (or two) on top. Cover with cling and flatten it by bashing it gently with a rolling pin. Repeat with all the chicken. 

Add the chicken to the marinade in the ziplock bag, squeeze the air out of the bag and seal it. Place it in the fridge overnight. 

Grill or fry for approx five minutes of medium-high heat. Brush with extra marinade while cooking. Slice thinly and serve. 

 

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Harissa chicken with yoghurt sauce

 

 

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This slow-cooked chicken dish with a little heat went down a storm among some of my Swedish friends. And I do agree, it’s really yummy! Plus it’s served cold so perfect to prep ahead of a dinner, picnic or luncheon.

Harissa chicken, 6 portioner

2 whole quite large chickens

2 tbsp harissa

3-4 olive oil

2 tsp smoked paprika

2 tsp ground cumin 

1 tsp ground coriander

plenty of salt and pepper

Harissa yoghurt:

400 ml Greek yoghurt 

approx 3 tbsp harissa (to taste)

1 tbsp olive oil

1/2 lemon, the juice

salt, pepper

To serve:

chopped parsley

Rinse and trim the chicken. Mix harissa, oil and spices. Season the chickens properly on all sides. Add the harissa mixture to the skin of the chickens and massage it in. Place in cooking bags or in a roasting tray covered with parchment paper (to keep the moisture in). Place in 150C oven for two hours. Leave to cool.

Once the chickens are cool enough to handle (or completely cool if you prefer), separate the meet from the skin and bones and pull larger pieces into smaller ones (like pulled pork).

Mix all the ingredients for the harissa yoghurt and mix 2 tbsp into the chicken meat. You don’t want it wet just the added flavours. If you prefer more of a kick to the meat add some more harissa paste and mix it in. Season to taste with sale and pepper. 

Serve on a large plate with some harissa yoghurt drizzled over. Add some chopped parsley for colour. 

 

Chicken burger

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Whenever I have the choice of a regular beef burger or a chicken burger I always, always choose the beef version. Because most chicken burgers are either something covered in breadcrumbs and deep-fried or a whole (often dry) grilled chicken breast. No thanks.

But this homemade chicken burger, made of minced chicken thighs is a real treat. It has a similar texture to a regular beef burger, but feels so much lighter. I melted cheddar on top, served it with lettuce, sliced tomato, pickles, nice buns (I used Heston for Waitrose burger brioche buns and they were very good!), and a good helping of my favourite burger sauce; the fake shack sauce ,and it was pure happiness. Will definitely make this again!

Chicken burgers, makes 2

3-4 chicken thigh fillets

1/2 egg

50-100 ml breadcrumbs

1 tsp onion powder 

salt, white pepper

Mince the chicken thigh fillets in a food processor. Mix egg, spices and breadcrumbs in a mixing bowl and leave to swell for a few minutes. Add the chicken mince. If the mixture is too loose, add more bread crumbs until you can shape the mixture into two big burgers. Fry in butter until cooked through and serve. 

Chicken noodles

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Most people probably already have a go-to chicken noodle or stir fry recipe, but not me. So I looked at one of Jamie’s and then amended it a little (that’s usually how I roll). The result was a nice mixture of soft noodles and chicken, crunchy carrots and peanuts and freshness from lime and coriander. And like most stir-fries, it takes mere minutes to make.

Chicken noodles, serves 2

Adapted from Jamie Oliver’s recipe.

oil for frying

1 garlic clove, chopped

a few spring onions, chopped

1/2 red chilli, finely chopped

1 lime, cut into wedges

2-3 chicken thigh fillets

1 carrot, cut into matchsticks

1/2  broccoli crown, cut into small florets 

2 egg noodle nests

1 tbsp soy sauce

1/2 tbsp fish sauce

a handful peanuts

1/2 bunch coriander, finely chopped

salt & pepper

Cook the noodles according to the packet. Rinse and put aside.

Heat up the oil in a wok or large frying pan. Trim the chicken and cut into bite size pieces. Fry them until golden. Add salt and pepper. Then add garlic and chilli to the pan and thereafter spring onions, carrot pieces and broccoli. After a minute or so, add the noodles and heat up.  Add soy and fish sauce, squeeze some lime and season to taste. Top with peanuts and coriander. Serve with lime wedges. 

Thai inspired lettuce parcels with mince, cucumber and chilli

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Sometimes, especially when the weather changes more or less daily between Indian summer and autumn, I find myself in the mood for something fresh and light but something more substantial than a salad. These little lettuce parcels with turkey mince, cucumber, spring onions and Thai flavours with a sweet chilli dip really hit the brief!

You don’t need to follow the recipe religiously, the most important thing is to taste the mince and find a good balance of flavours.I used turkey mince in these, since it is readily available in any supermarket but chicken mince or pork would work just as well.

I had some leftovers that made a great tortilla wrap for lunch the next day, I just put the dipping sauce in the wrap instead of dipping it and it’s just as delicious!

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Thai lettuce parcels with mince, cucumber and chilli, serves 4

500 g turkey mince

oil for frying

salt, white pepper

1 lime, juice only

1 1/2 tsp fish sauce

1 pinch of sugar

1/2 red chilli, finely chopped

3 spring onions, chopped

1/2 cucumber, peeled and diced

a handful coriander, chopped

2-3 little gems

Fry the mince in oil. Season. Mix lime juice, fish sauce and sugar in a bowl and stir until the sugar has dissolved. Mix the mince with spring onions, chilli and cucumber and add the lime mixture. Adjust the seasoning if needed. Add chopped coriander and fill the lettuce leaves with the mince mixture. Roll into wraps and dip in the sauce below.

Sweet chilli dip, serves 4

300 ml creme fraiche

1-2 tbsp sweet chili sås

a pinch of salt

Mix creme fraiche and sweet chilli sauce after taste. Season with salt.  

Marinated chicken skewers with mint, chilli and lime

IMG_7951After bubbly and crostini we moved in to a rosé from Languedoc, barbecued chicken and vegetable skewers and my favourite potato salad with pears and blue cheese, asparagus and two cold sauces.

The chicken had marinated in the fridge for two days and really soaked up the flavours of chilli, mint and lime from the marinade. The vegetable skewers with peppers, red onion and mushrooms and a basic sweet chilli dressing were lovely too. IMG_7956The asparagus was just steamed, paired with a bit of butter and placed on top of some rocket. There were enough flavours in the potato salad and skewers not to over-complicate things. IMG_7967The dinner party went really and it was lovely to have the girls over. I just love cooking for others! 🙂

Marinated chicken skewers with mint, chilli and lime, serves 6

Adapted from Diana Henry’s recipe in A Change of Appetite: Where Healthy Meets Delicious.

12 skinless chicken thigh fillets 

zest from 4 limes, juice from 6

2 red chilli, deseeded and chopped

3 tbsp soy sauce

1/2 tbsp fish sauce

6 garlic cloves, sliced

2 tbsp chopped mint

3 tbsp olive oil

Remove fat and tendons from the chicken and cut into chunks. Place in a dish or bowl and season. Mix the ingredients to the marinade in a bowl and pour it over the chicken, mixing well so all the chicken pieces are coated with the marinade. Cover with cling and refrigerate over night (at least). Soak wooden skewers in water 30 minutes then thread the chickens onto them and barbecue. Serve with more lime juice and chopped mint.  

Ovenbaked buffalo chicken wings

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I really like buffalo chicken wings and cook them quite frequently at home. But sometimes although in the mood for them I sometimes cook something else instead because it seems like such a faff to deep-fry (I don’t have a fryer).

So when I saw a recipe for oven-baked chicken wings on Fröken Dill’s blog I decided to try that approach to compare to the deep-frying.

I stuck to my recipe for buffalo chicken wings but used the new method. And the result? Definitely nice, the skin was crispy and the meat moist but when deep-fried the skin in even crispier and the meat even more moist and tender so deep-frying certainly wins. But with that said, oven baking the wings are great for parties when you need to make a lot or those days when deep-frying appears a bit daunting.

Ovenbaked Buffalo chicken wings, 1 portion

6 chicken wings

2 tbsp mild/neutral oil

salt and pepper

2 tbsp salted butter

1 tbsp hot sauce

Pre-heat the oven to 200C. Place the chicken wings in a colander and pour some boiling water over the chicken wings. Leave to dry for a few minutes. (This procedure makes the skin crispier). Massage the chicken pieces with oil, salt and pepper and place on a tin foil covered baking tray. Bake in the oven for about 60 mins (turn at half time), and make sure they don’t burn.

Place the cooked wings in a tupperware container (with a lid). Melt the butter in a small saucepan. Add the hot sauce to the melted butter and pour it over the chicken wings. Put the lid on the tupperware container and shake to distribute the sauce evenly. Serve immediately.