ASSAMESE CUISINE: CHICKEN WITH SESAME SEEDS
Assam is a state in India with a very distinct cuisine. The uniqueness of Assamese cuisine lies in its extensive use of herbs, greens and pulses. A single food item can be cooked with various greens, herbs or pulses. For example, there are more than 20 ways to cook chicken in Assamese cuisine. Each herb or pulses has their own medicinal qualities and hence enhance the food value and taste of the particular dish. Poultry and fish items are staple in cuisines of India's north east and there are numerous recipes of chicken cooked with various ingredients. Today's recipe is such a chicken dish cooked with minimal spices and sesame seeds. It is to be noted that this recipe is an easy recipe and can be cooked ahead in batches to serve a large number of guests. The ingredients are easily available and the preparation time is very minimal. Here is the recipe
Provided by mywritingmyworld
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash the chicken.
- Heat a deep bottomed vessel and put the oil.
- saute the onions and chillies till they turn golden brown.
- Add the chickens.
- Add salt and turmeric according to taste.
- Saute and cover with the lid.
- Keep the heat minimum.
- After 5 minutes, add the cumin powder and ginger garlic paste.
- Mix well and cover with the lid again.
- Cook for 15 minutes or till the chicken is almost done on low heat.
- Stir occasionally.
- Meanwhile, make paste of the soaked sesame seeds.
- As the chicken is almost done, add the sesame paste and mix well.
- Add One glass of water and bring it to boil.
- Cover with the lid.
- Cook till the water dries up.
- Adjust the salt and voila! Your exotic chicken dish is ready.
SESAME CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
- To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
- In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
- Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.
ADDICTIVE SESAME CHICKEN
My family begs for this dish! Much easier to prepare than the ingredient list indicates. If you are a fan of Chinese food, prepare to become ADDICTED to this yummy sesame chicken. Serve over jasmine rice.
Provided by MISSFAVOR
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 21
Steps:
- Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
- Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
- Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.
Nutrition Facts : Calories 744.5 calories, Carbohydrate 68.6 g, Cholesterol 87.7 mg, Fat 37.1 g, Fiber 0.9 g, Protein 34.3 g, SaturatedFat 5.4 g, Sodium 1405 mg, Sugar 50.8 g
SIMPLE SAUTEED SESAME CHICKEN
A healthier, simpler, and more savory take on sesame chicken. This recipe can be made with regular flour or with a gluten-free flour mix, along with basic ingredients you can already find in your kitchen. My husband absolutely loves it and it is the perfect alternative to a night in with take-out. Best served with steamed rice, broccoli, carrots, and water chestnuts. Serve with steamed rice and vegetables.
Provided by Alyson Petruncio
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 5.7 g, Cholesterol 86.1 mg, Fat 10.5 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2 g, Sodium 728.9 mg, Sugar 2.4 g
SESAME CHICKEN
"For flavorful, moist and tender chicken, try this marinade," suggests Julie Lake from Anchorage, Alaska. "The sesame seeds cling well to season the meat. We also like this mixture on chicken wings, beef short ribs and pork."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Grill chicken, skin side down, uncovered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°
Nutrition Facts : Calories 344 calories, Fat 7g fat (1g saturated fat), Cholesterol 90mg cholesterol, Sodium 2885mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 40g protein.
ASSAMEE CHICKEN
Another interesting dish from India. This is a favorite of my son and his fiends. I have to cook this for them nearly every week. With just a few steps to follow it's easy.
Provided by Brian Holley
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the ghee and fry all of the spiceswith the garlic.
- Add the chicken and brown all over. Add the onion and cook over low heat for 20 minutes.
- Stir in the stock and simmer 1 hour or till meat is tender.
- Serve.
Nutrition Facts : Calories 757.2, Fat 27.8, SaturatedFat 12.6, Cholesterol 327.8, Sodium 358.6, Carbohydrate 12.8, Fiber 2.5, Sugar 3.5, Protein 108.5
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From magicalassam.com
Reviews 1Published 2019-06-25Estimated Reading Time 6 mins
- Khar. Khar is prepared with raw papaya, pulses taro and also with a main non-vegetarian ingredient. All these ingredients are then filtered in water through dried banana ashes for a unique flavor.
- Maasor Tenga (Tangy Fish Curry) The masor tenga is another signature class of preparations. It is a light and tangy fish dish prepared with Ou Tenga (Elephant Apple) or Kazi Nemu (a family of kaffir lime) which is a sour fruit that renders it a tangy flavor.
- Kumurat Diya Hanhor Mangxo (Duck with Wax Gourd) Duck meat with the wax gourd. This is a must-have dish for all non-vegetarians when in Assam. This meat is cooked with bottle gourd, spiced up with whole spices especially smashed black pepper.
- Baahor Chungat Maach (Fish Cooked in Hollow Bamboo) We Assamese love bamboo shoot almost as much as we like fish. So we combine the two and prepare Baahor Chungat Maach.
- Aloo Pitika – Mashed Potato. Aloo Pitika is a simple side dish served with rice and dal. You can have Aloo Pitika at both lunch and dinner. It’s a combination of mashed potatoes, mustard oil, onion, coriander, and salt.
- Ou Tenga (Elephant Apple) Assam utilizes elephant apple frequently in its cuisine. Ou Tenga (not ou khatta as mentioned in various sources, although Khatta is the literal translation of tenga in hindi) is a delicious sweet and sour chutney made out of ou and jaggery.
- Paro Manxho (Pigeon Meat) Paro Manxho or pigeon meat is a delicacy in Assam. It usually makes your body warm and is perfect for eating in winters. It also tastes excellent when eaten with koldil (banana flower)
- Baanhgajor Lagot Kukura (Chicken with Bamboo Shoot) This unique dish made with chicken meat, bamboo shoots, and lentils. Although the taste of bamboo shoots is not very common, it leaves behind a unique taste which once you have it.
- Xaak (Green Leaves) A traditional Assamese thali always has a “xaak” as a dish. It is mostly made with Fiddlehead Farn (Dhekia Xaak), Spinach (Paleng Xaak) and Mustard Green (Lai Xaak).
- Bhaja (Fritter) Made with herbs and vegetables, this dish is a typical side dish for lunch or dinner. Fritters are mostly caused by using brinjal, cauliflower, pumpkin, pumpkin flower, and agathi flower.
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- Masor tenga: Assamese sour fish curry. A light and a sour fish dish made with elephant Apple & colocasia tube. A cool preparation was consumed during the harsh summer afternoon.
- Assamese style duck curry. Duck curry made with Joha Kumura (A special Aromatic White Gourd found in Assam) is a scrumptious must-have during winters.
- Kol Pitha. A kind of Assamese pancake, made out of banana pulp and rice flour served with a bowl of hot Buffalo milk and jaggery. This beautiful and simple breakfast platter is very delicious and healthy too.
- Til Gahori/ pork with black sesame. This is one of Assam's favorite pork dishes. Ginger garlic, chili, salt, roughly grinded black sesame seeds & good quality pork, these few items can create magic - It's a light sour in taste as the sour fruit brings out the subtle sour taste in this dish.
- Pani Hamuk: Pani Hamuk(Assamese) or water snail boiled with pumpkin. Yes, you show it correctly. Assamese and other North-Eastern people eat snails. These kinds of snails are collected from paddy fields and may only be found here.
- Chicken with black sesame. One recipe that is always close to the heart and it's a Tiwa ( A tribe in Assam ) traditional dish, served to the bride with the first meal at her in-law's place.
- Poita Bhaat. Poita bhat, which is consumed by many people in Assam and other states of east India is prepared by soaking and fermenting cooked rice overnight in water.
- Silk Worm - Most people outside the northeast may find this dish weird but it's truly a delicious one.
- Festival Sweet Dishes. During festivals ( Mainly in during Bihu festival), People of Assam prepare delicious sweet dishes mainly using coconut, sesame, sticky rice, jeggary etc.
- Rice with Pigeon curry. Pigeon curry is one of the most popular dishes in Assam and mostly prepare during festivals and when a guest comes. It is cooked with potato and served with Joha rice ( A special aromatic rice found in Assam) and lentils.
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#curries #time-to-make #course #main-ingredient #cuisine #preparation #very-low-carbs #main-dish #poultry #asian #indian #chicken #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #4-hours-or-less
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