Szechuan chicken

serves 4

Ingredients:

* 500g boiled chicken breasts in cubes
* 1 teaspoon salt
* 1 red paprika in slices
* 1 green paprika in slices
* 1,5 spoon of cornstarch
* 1 protein
* 2 thin slices of ginger, or  1,5 spoon of gingerpowder
* 2 small dried chillies, chopped
* 2 (Spanish) chillies in rings
* 2 spoons of soy sauce
* 2 spoons of vinegar

Additional:

* 1 onion in slices
* 1 or 2 cloves of garlic, chopped

Preparations:

Boil the chicken and cut in cubes. Meanwhile make a marinade of the salt, protein, cornstarch and one spoon of oil. Mix well, and then add the chicken. Make sure every piece of chicken is covered in the marinade. Leave alone for atleast one hour.

Chop the ginger if you are using fresh ones. If you are chopping the chillies, you can decide if you leave the seeds or not, depending if you like it hot or medium. Heat up a wok and stir-fry the chillies with the ginger(powder) for one minute. Add the chicken and stir-fry. It is important that you keep stirring! Add the paprika and stir fry for about one minute more. Now add the soy sauce and the vinegar, and stir-fry until you are satisfied. Serve with noodles or with rice. It's not a bad idea to add the mix on a sandwich either, but as you can see I used noodles for it. In any case, good apetite and see you next time!

Yours truly,

Mike

Hot Chicken Curry

serves 4

Ingredients:

* 1 madam jeanette chili/peper, seeds removed
* 2 medium sized onions, finely chopped
* 4 cloves of garlic, finely chopped
* 500g chickenbreast, in cubes
* Curry masala powder
* Salt, to taste
* 1 spoon of ajinomoto umami seasoning
* 1 cup of water
* Rice

Preparations:

Cut the chicken and the vegetables as explained above, be sure to wear gloves when cutting the pepper because the oil will stick on your hands and spice up everything you touch for atleast the rest of the day.
Boil the rice as you wish. Heat up some oil in a wok, and stir-fry the onions for one minute. Add the garlic and the pepper and stir-fry until the onion looks glassy. Now add the chicken and stir-fry until the chicken is half done. Now add some salt, the curry powder and the ajinomoto. Mix well. Add some more salt/curry if you like, but keep in mind you will add some more curry later! Now keep stir-frying until the chicken is done. Take a cup of water and mix with some curry powder, it is easier to used boiled water as the curry mixes better that way. Stir well and add to the wok. Mix everything well and let it cook for about 1 or 2 minutes. Let it cool down a little before eating because the effect of the pepper will be more intense if you eat it when it's hot. If the whole pepper is too much for you, you can also use half of it!
This recipe is one that an old colleague of mine shared with me. He was of Hindo descent, therefor in my vocabulary this dish is also called Hindu chicken curry. I hope you enjoy your meal, and see you next time!

Yours truly,

Mike

Chicken wings in hot red sauce

serves 4 to 6

Ingredients:

* 500 gr chicken wings (fresh or deep freeze)
* 2 tomatoes
* 1 big onion
* 2 rawit peppers/chilies (color doesn't matter, can be red or green)
* 3 garlic cloves
* oyster sauce
* soy sauce
* tomato ketchup
* sweet chili-garlic sauce
* tom yum paste (or any other chili paste)
* rice
* coconut milk

Additional:

* seasoning for the chicken wings

Preparations:

Put the chicken wings in the oven until crisp, but not dry. I use 180°C and mostly about 60 minutes, turn the wings halfway. If you use deep freeze chicken wings, follow the instructions on the package.
Cut the onions in half, then in slices. Do the same for the tomatoes. Remove the inside of the chilies and remove the skin from the garlic cloves. Finely chop the garlic and chilies.

Put rice in a pot, personally I use one cup of rice for 2 persons instead of 1 person. Then I put in 1,5 cup of water, and 100 ml of coconut milk. Heat until it cooks, stir so the rice comes loose, then lower the heat to the lowest. Now put the lid on the pot and let it cook dry while stirring every now and then.

Once the chicken is done remove them from the oven and let them cool while you heat up a wok.
When the wok has reached enough heat put in some oil. Personally I like to use sunflower-olive oil.
Fry the onions until glassy. Now add the chilies and garlic and mix them for a good minute. After that put in one dessertspoon of the tom yum chili paste. Mix well and add the sliced tomatoes. Cook for about 2 minutes and then add the chicken. Now put in the sweet chili-garlic sauce, two spoons of ketchup, one spoon oyster sauce and one spoon of soy sauce. Mix everything well and let it cook for a couple of minutes until the sauce blends with the chicken. Serve this dish next to the rice.

Tip:

Personally I mix some of the sauce (without the chicken) with the rice and eat the chicken next to it.

This is a recipe a colleague of mine taught me.
I hope you enjoyed this recipe.
Yours truly,

Mike