INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
INDONESIAN FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 2 large or 4 small servings
Number Of Ingredients 33
Steps:
- Preheat a deep fryer filled with canola oil to 375 degrees F. Set up a steamer that can fit the chicken.
- Stir together the lemongrass paste, Thai bird chilies and turmeric in a small bowl. Set aside. Put the coconut milk in a medium bowl.
- Season the chicken with salt, pepper and fish sauce. Rub the lemongrass spice paste evenly over each piece. Submerge the chicken in the coconut milk for 5 minutes. Transfer to the steamer and sprinkle with the lime juice. Steam until cooked through and no trace of pink remains, about 22 minutes. Transfer the chicken to the deep fryer and cook until crispy, 2 to 3 minutes.
- Divide the waffles among plates. Top with the Honey Sesame Butter and allow it to start melting. Top with some of the chicken and drizzle with 2 to 3 tablespoons of the Surprising Sauce, depending on desired spice level.
- Preheat a waffle iron. Preheat the oven to 200 degrees F to keep the waffles warm.
- Whisk together the flour, sugar, salt, baking powder and baking soda in a medium mixing bowl. In a separate bowl, mix together the eggs, buttermilk, butter and oil. Stir the wet ingredients into the dry, being careful not to overmix. Fold in the ginger and sesame seeds.
- Spray the preheated waffle iron with nonstick spray. Pour the appropriate amount of batter onto each waffle compartment and cook until the waffle is cooked through and crispy, 3 to 5 minutes, depending on the waffle iron. Transfer to the oven to keep warm. Repeat with the remaining batter.
- Remove the stems from the dried chiles, break the chiles in half and remove the seeds. Place the chiles in a small pot with the garlic and ginger and cover with 1 1/2 cups water. Bring to a simmer and cook until the chiles have softened, about 10 minutes.
- Transfer the mixture to a food processor and process with the fish sauce and sugar until a coarse paste forms. Add the vinegar and process again. When the sauce is thick and textured (do not puree), add the Thai basil and pulse.
- Place the butter in a food processor and process until fluffy. Add the honey and sesame oil and mix until evenly dispersed.
ERIN'S INDONESIAN CHICKEN
This is an all time favorite that has lasted me from grade school through adulthood. I've served it to just about everyone I know and have received nothing but rave reviews!
Provided by ERINPETERSON
Categories World Cuisine Recipes Asian Indonesian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
- Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
- Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
- Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 58.1 g, Cholesterol 59.4 mg, Fat 18.6 g, Fiber 6.4 g, Protein 35.4 g, SaturatedFat 3.8 g, Sodium 322 mg, Sugar 7.8 g
INDONESIAN-STYLE BREAST OF CHICKEN
Provided by Pierre Franey
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the chicken in a mixing bowl. Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic. Blend well so that the pieces are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Heat the oil in a skillet large enough to hold the pieces in one layer without crowding. Over medium heat, add the pieces of chicken and cook until browned on one side. Turn the pieces and reduce the heat to medium high. Cook until done. Total cooking time is about 10 minutes. After the pieces are cooked, transfer them to paper towels and keep them in a warm place. Serve hot.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 1 gram, Sodium 385 milligrams, Sugar 1 gram, TransFat 0 grams
INDONESIAN GARLIC CHICKEN
Wear a sarong and a smile while cooking this delicious chicken. Simple ingredients combine to create an exotic taste that will carry you away to distant lands.
Provided by Geema
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Steam green beans until just tender, and rinse under cold water to stop the cooking.
- Heat 2 tablespoons oil in a saute pan or wok and saute chicken until meat turns white and is cooked through. Set aside.
- Heat remaining 1 tablespoon oil and saute garlic, ginger and onion until onion is soft. Do not let garlic burn.
- Stir in the green beans.
- Add lime juice, soy sauce, brown sugar, turmeric, salt and water. Let simmer for just a few seconds.
- Add chicken pieces and stir until heated through and well coated with sauce.
- Serve over rice.
INDONESIAN PEANUT CHICKEN
Here's a marvelous make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze it. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker. -Sarah Newman, Mahtomedi, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.
Nutrition Facts : Calories 353 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 370mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
INDONESIAN GINGER CHICKEN
I have never made this without being rewarded with wonderful compliments, followed by adamant demands for the recipe. I got it from my friend Michaela, after adamantly demanding it myself! If making wings with the marinade, simply cook on a baking sheet after you take it out of the fridge.
Provided by Pippy
Categories Chicken
Time P1DT1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes.
- Place chicken, skin side down, in appropriately sized casserole.
- Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours.
- Preheat oven to 350.
- Cook chicken, covered, for 30 minutes.
- Uncover, turn chicken pieces over, increase heat to 375, and cook for 30-40 minutes longer, basting occasionally.
- Make sure that the sauce does not cover chicken, and only reaches about halfway up.
- This will let the skin get crispy and gorgeously dark.
- I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad (recipe posted).
- To freeze: Place chicken and sauce ingredients in a large freezer bag. Seal, label and freeze.
- To serve: Thaw in fridge and proceed with cooking directions.
INDONESIAN CHICKEN
Very simple to make, with a curry sauce that is typical of southeast Asia. It is a little spicy, but if you like it more so, just increase the sambal oelek when preparing.
Provided by PalatablePastime
Categories Curries
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Brown chicken in oil in skillet over med/high heat.
- Place chicken in crockpot with lemongrass (or lemon zest).
- Drain all oil except 1 tbsp from pan.
- Over medium heat, cook onions until soft.
- Add ginger, garlic, almonds, coriander, and turmeric, cooking until spices are fragrant.
- Stir in coconut milk.
- Pour mixture in food processor or blender and process until smooth.
- Pour puree over chicken in the crockpot.
- Cover crockpot and cook on low for 6-8 hours or on high for 3-4 hours or until chicken is cooked through.
- Using a slotted spoon, gather lemongrass from crockpot, and discard.
- Stir together soy sauce, brown sugar, and sambal oelek in a small bowl and add to chicken.
- Serve chicken with steamed jasmine rice, if desired.
Nutrition Facts : Calories 868.3, Fat 57.8, SaturatedFat 28.5, Cholesterol 217.9, Sodium 459.6, Carbohydrate 12.4, Fiber 1.8, Sugar 3.8, Protein 74.9
INDONESIAN CHICKEN
From Cooking Light Magazine. The recipe states to poke the chicken with a fork so it can really absorb the marinade and if your like leftovers -- double the recipe.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill. Combine first 6 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator for 30 minutes. Remove chicken from bag; discard marinade.
- Place the chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until the chicken is done.
Nutrition Facts : Calories 161.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.8, Sodium 400.3, Carbohydrate 5.6, Fiber 0.4, Sugar 2.5, Protein 25.7
INDONESIAN CHICKEN
Don't get on my case if this isn't authentically Indonesian, okay? When I found the recipe, it was called Indonesian Chicken, and, not being Indonesian or knowing anyone from Indonesia, I can neither confirm nor deny that this is, indeed, Indonesian Chicken. It is, however, definitely a recipe for chicken, and a mighty tasty one at that. The peanut sauce is also useful to put on things that you don't want to serve naked, such as noodles, rice, or steamed veggies.
Provided by ThatBobbieGirl
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine soy sauce, sugar, lemon juice, garlic powder and pepper.
- Add chicken and marinate 30 minutes.
- Skewer pieces on wooden skewers if desired, and brush with oil.
- Broil 3 inches from heat for 5 minutes.
- Can also be cooked on preheated grill pan or stir fried, if you prefer.
- Meanwhile, prepare spicy peanut sauce.
- Saute green onion in the oil until limp.
- Remove from heat and add peanut butter.
- Gradually stir in water, then add remaining ingredients.
- Cook over medium heat, stirring constantly, until it comes to a boil.
- Reduce heat and simmer, uncovered, for 5 minutes, until the sauce is thickened enough to coat a spoon.
- Stir occasionally while simmering.
- Serve chicken with the spicy peanut sauce for dipping.
- May also be served over hot cooked rice or noodles.
Nutrition Facts : Calories 588.4, Fat 43.2, SaturatedFat 9.1, Cholesterol 92.8, Sodium 998.7, Carbohydrate 12.7, Fiber 2.3, Sugar 7.8, Protein 40
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- In a large bowl, combine the garlic, vinegar and salt. Add the chicken and combine well. Cover with saran wrap and leave to marinate in the fridge for 1-2 hours, stirring once or twice to ensure the marinade coats every piece.
- Remove the chicken pieces from the marinade and pat them thoroughly dry with a paper towel, gently squeezing each piece to remove excess liquid. Set aside.
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- Place the spices, chilies, cashews garlic, shallot, and ginger in a food processor and grind into a paste.
- Heat the peanut oil in a large skillet or work over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let cook one minute. Add the ground paste and use a wooden spoon to break it up and mash into the oil. Let cook two minutes.
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