Bali Hais Chicken Of The Gods Recipe 435 Recipes

THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP

Steps:

• Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
• Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
• When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.

BALINESE CHICKEN SATAY

Steps:

• Thinly slice then finely chop the shallots, garlic and ginger. Now finely chop the chilli, including the seeds. This amount of chilli gives a spicy but not too fiery kick to the chicken satay, but discard the seeds if you don't like the heat.
• Heat the oil in a frying pan over a low heat. Add the shallots, garlic, ginger and chillies and fry for 1-2 minutes just to soften. Pour in a couple of tablespoons of water to soften, then stir in the spices (and freeze-dried lime leaves, if using) and fry for a minute.
• Remove the pan from the heat, let the mixture cool down, then blend to a paste with a pestle and mortar, using an up-and-down motion with the pestle. It will take several minutes to make a soft paste.
• Mix the spice paste, the coconut and, if using, the shredded fresh lime leaves with the minced chicken. Season with salt.
• Break off pieces of the mixture the size of a large walnut. For each, flatten into a round and lay a lemongrass stalk or wooden skewer in the centre. Mould around the bulbous end of the stalk (or skewer), working it so it goes about 8cm up it.
• Rough up the surface a little with your fingers so that the meat is not completely smooth and has some texture, then set aside while you shape the rest of the skewers. Brush each skewer with extra oil.
• Cook the skewers on a preheated BBQ, griddle pan or grill for 8-10 minutes, turning several times. Serve on banana leaves.

BALI HAI'S CHICKEN OF THE GODS RECIPE - (4.3/5)

Steps:

• Marinate chicken in a mixture of egg, salt, sherry, soy sauce and pepper for 15 to 20 minutes. Remove and coat each piece with chestnut flour. Brown in heated oil until cooked through. Melt butter over medium heat and blend in flour and cornstarch. Bring stock to a boil and stir rapidly while adding the butter mixture. Reduce heat and add the cream and salt and pepper. Cut chicken into neat slices and arrange on a hot platter. Cover with cream sauce. Sprinkle sesame seeds over top.

CHICKEN FOR THE GODS

Steps:

• Place flour and mustard in shallow bowl and coat chicken breasts.
• In skillet, brown coated breasts in oil.
• Place in slow cooker and pour condensed soup over the chicken. Add water.
• Cover and cook on low for 6-7 hours.