Recipe
Korean glass noodle stewed chicken
food Food type Main Ingredients Take time Serve Korea side dish chicken 33 minutes 2 places ingredient 1 tablespoon vegetable oil 3 dried red chili peppers 400 grams of chicken thighs, cut into pieces 25 grams 10 grams minced garlic 10 grams minced ginger 200 grams of potatoes, diced 4 cm. 500 grams of water 60 grams Korean soy sauce 50 grams oyster sauce 30 grams Korean corn syrup 5 grams brown sugar 100 grams of carrot slices 60 grams fresh champignon mushrooms, sliced 100 grams of sliced onion 150 grams of Korean glass noodles, soaked in water 10 grams green chili peppers 10 grams of red chili peppers 1 tablespoon sesame oil 1 teaspoon coarsely ground black pepper Preparation Dried chilies cut into sections, fried in oil until fragrant, stir-fried chicken in oil, garlic, ginger, potatoes. Add water, season with Korean soy sauce, corn syrup, oyster sauce, brown sugar, carrot, onion, mushroom, Korean glass noodles, chili pepper, boil until vegetables are cooked. Sprinkle with coarsely ground black pepper and serve.
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Spicy Chicken with Cheese on a Hot Plate - Super Delicious!
food Food type Main Ingredients Take time Serve Food preparation Meat dishes chicken 30 minutes 1 place ingredient 500 grams of chicken thighs, cut into pieces 20 grams Quantity according to recipe for Dakkalbii sauce 150 grams of diced cabbage 100 grams of Japanese leeks, cut into sections 100 grams of Japanese sweet potatoes, cut into cubes 5 sesame leaves, cut into sections 20 grams of red chili peppers, sliced diagonally 20 grams of green chili peppers, sliced diagonally 150 grams of tteokguk flour 150 grams of mozzarella cheese mixed with cheddar cheese, Aero brand As you like , hydroponic salad As you like , white cabbage kimchi 50 grams Korean soy sauce (Dakgalbi sauce ingredients) 1 tbsp gochujang sauce (dakgalbi sauce ingredient) 30 grams Korean corn syrup (Dakgalbi sauce ingredient) 1 tbsp sugar (ingredient for dakgalbi sauce) 1 tablespoon coarse Korean chili powder (Dakgalbi sauce ingredient) 1 teaspoon minced Chinese garlic (ingredient for Dakkalbii sauce) 1 teaspoon chopped green chili pepper (Dakgalbi sauce ingredient) 1 teaspoon roasted white sesame seeds (ingredient for dakgalbi sauce) Preparation Mix the dakgalbi sauce and then marinate the chicken for 1 hour. Boil the tteokguk in boiling water for 5 minutes until cooked. Set aside. Put the marinated chicken in a hot pan, sweet potato, cabbage, spring onion, sesame leaves, chili, tteokguk flour, stir-fry until cooked, then add cheese until melted. Served with salad and kimchi.
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Fried Chicken Karaage Curry Rice
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 100 minutes 1 place ingredient 2 potatoes, cut diagonally 1 carrot, cut diagonally 1 onion, chopped 2 tablespoons vegetable oil 500 grams of sliced pork neck 2.5 liters stock 130 grams Japanese curry paste 1 tablespoon soy sauce 400 grams of frozen karaage fried chicken, Aero brand 800 grams of Japanese rice, Aero brand Preparation Heat a pan with vegetable oil and stir-fry chopped onion until translucent. Add the sliced pork neck and stir-fry with the onion until cooked. Pour into a stockpot and boil over medium heat for 1 hour. Add sliced carrots and sliced potatoes and boil for 30 minutes. Add Japanese curry paste and soy sauce. Fry frozen karaage fried chicken, Aero brand, in oil at 170 degrees Celsius for 3 minutes. Serve curry and fried chicken karaage on a plate with cooked Japanese rice, Aero brand, ready to eat.
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Fried Chicken Tatsuta Age
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 130 minutes 1 place ingredient 150 cc soy sauce 15 cc sake 5 grams of ground ginger 5 grams of crushed garlic 150 grams of chicken thigh, cut into pieces 50 grams potato starch 1 liter oil for frying 30 grams of grated radish 15 grams of salad greens 5 grams cherry tomatoes 30 cc ponzu sauce Preparation To make Tatsuta sauce, mix soy sauce, sake, grated ginger, and grated garlic. Mix well. Marinate the chicken thighs in tatsuta sauce and refrigerate for 2 hours. Coat the chicken in potato flour. Deep-fry the chicken in oil at 170 degrees Celsius for 3 minutes and 30 seconds. Drain the oil for 45 seconds. Arrange the fried chicken, salad and cherry tomatoes on a plate. Serve with ponzu sauce.
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Oyakodon
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 25 minutes 1 place ingredient 150 grams of Japanese rice, Aero brand, cooked 4 pieces of teriyaki chicken 2 chicken eggs 40 grams sliced onion 1 sheet kombu seaweed 1 tbsp dried fish sauce 3 tablespoons water 1 gram of seaweed, cut into strips for sprinkling on top 2 grams chopped green onions Preparation Place a pan on the stove, add dried fish sauce, water, kelp, sliced onion, and bring to a boil. Add the teriyaki chicken, cover and boil for 1 minute. Add beaten eggs (do not make it smooth) and pour into the pot (do not stir). Cover and continue to boil for 15 seconds. Scoop cooked Japanese rice into a bowl, top with prepared oyako, sprinkle with seaweed strips, chopped green onions, and serve.
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Pelmeni chicken served Thai Style
food Food type Main Ingredients Take time Serve Western food Rice and flour chicken 10 minutes 1 place ingredient 1 tablespoon butter 2 tablespoons of aro brand chili sauce 1 tablespoon vinegar 1/2 teaspoon curry powder salt 1 pack Russian chicken dumplings coriander 50 grams of aro brand sour cream Preparation Place a pot on the stove, add butter, chili sauce, vinegar and curry powder. Mix the ingredients together. Bring water to a boil, add a little salt, then add chicken dumplings. Boil for about 5-6 minutes. Turn off the heat, scoop up and set aside. Pour the sauce over the dumplings and sprinkle with coriander. Ready to serve with sour cream.
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Chicken Kor and
food Food type Main Ingredients Take time Serve Halal food curry chicken 30 minutes 2 places ingredient 50 grams of dried chili peppers 10 grams of dried chili peppers 500 grams of coconut milk, Aero brand 80 grams garlic 25 grams shrimp paste 6 tablespoons sugar 6 tablespoons of fish sauce, Aero brand 1 tablespoon of tamarind juice, Aero brand 500 grams of chicken legs with hips, Aero brand Preparation Blend chili, bird's eye chili, garlic, shrimp paste, and coconut milk, Aero brand, until smooth. Then heat it up. Season with sugar, Aero brand fish sauce, Aero brand tamarind juice. Apply the sauce to boiled chicken until tender or grill until cooked. Serve.
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Chicken and Red Bean Burritos
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 40 grams of lettuce (chicken marinade ingredient) 40 grams corn (chicken marinade ingredient) 60 grams sour cream (chicken marinade) 30 grams Cheddar cheese (chicken marinade) 2 stalks of coriander (for marinating chicken) 1 piece chicken breast 1/2 teaspoon garlic powder 1 teaspoon vegetable oil 1/8 teaspoon chili powder 1/4 teaspoon cumin 1 teaspoon paprika powder 1/4 teaspoon oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon of seasoning powder, Aroysure, pork flavor Red bean sauce 150 grams canned red beans 1 tablespoon oil 30 grams of onion 20 grams red bell pepper (chicken marinade) 5 grams of garlic (chicken marinade) 100 ml. water (chicken marinade ingredients) 10 grams green chili (chicken marinade) 3 grams coriander (chicken marinade) 1/4 teaspoon chili powder (for marinating chicken) 1/4 teaspoon cumin (chicken marinade) 1/4 teaspoon paprika powder (for chicken marinade) 1/2 teaspoon salt (for chicken marinade) 2 tortilla sheets (chicken marinade ingredients) 40 grams of tomatoes (chicken marinade) Preparation Mix chicken with garlic powder, cumin, chili powder, paprika, pepper and a pinch of salt. Add seasoning powder, Aroysure Pork Flavor and oil. Mix thoroughly. Heat a pan with oil. Fry the chicken breast until cooked. Heat oil and stir-fry chopped onion, chopped garlic, red bell pepper, green chili, followed by canned red beans. Stir-fry until well combined. Sprinkle with coriander, chili powder, cumin, paprika and a little salt. Add water and simmer until red beans are dry. Cut the cooked chicken into bite-sized pieces. Place the tortillas and the prepared red beans on top, then place the sliced chicken on top of the red beans and sour cream. Top with lettuce, corn, diced tomatoes and cheddar cheese. Sprinkle with cilantro. Wrap the dough into a round log and wrap it in foil to prepare for baking. Bake until the cheese melts, then cut in half diagonally. Ready to serve
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Indian Chicken Curry Egg Wrapped Rice
food Food type Main Ingredients Take time Serve India Rice and flour chicken 30 minutes 1 place ingredient 2 eggs (ingredients for egg-wrapped rice) 2 tablespoons fresh cream (ingredients for omelet rice) 200 grams of cooked Japanese rice (ingredients for omelet rice) 1 tbsp fresh cream (for topping) (Omelet Rice Ingredients) 400 grams of chicken (chicken marinade ingredients) 1 tbsp. crushed ginger-garlic paste (chicken marinade) 1 teaspoon turmeric powder (for marinating chicken) 1 teaspoon chili powder (for marinating chicken) 1 tsp cumin (chicken marinade) 1 teaspoon ground coriander seeds (for marinating chicken) 2 tablespoons Aero plain yogurt (chicken marinade) A little salt (chicken marinade ingredient) 1 tbsp ghee (curry ingredient) 1/2 teaspoon cumin (curry ingredient) 1 cup chopped shallots (curry ingredient) 1/2 cup chopped tomatoes (curry mix) 1/2 cup finely crushed tomatoes (curry mix) 1 teaspoon chili powder (curry ingredient) 1 teaspoon garam masala (curry paste) 1 teaspoon cumin (curry ingredient) 1 teaspoon ground coriander seeds (curry ingredient) 1 large diced chilli (curry ingredient) A little salt (curry ingredient) 2 cups water (curry ingredient) 2 tablespoons fresh cream (curry ingredient) A little chopped coriander for garnishing (curry ingredient) Preparation Marinate the chicken with the marinade ingredients and leave to marinate for 30 minutes. Heat a pan, add ghee, cumin, turmeric powder, then add chopped onions and fry until cooked. Add chopped tomatoes and tomato puree and fry until well blended. Season with chili powder, garam masala, cumin and coriander seeds. Simmer for a while, add the giant chili and the marinated chicken and stir-fry. Season with a little salt. Add water and simmer until the chicken is cooked. Add the fresh cream and sprinkle with chopped coriander on top. Beat the eggs, cream, and a pinch of salt together in a pan over medium heat. Stir quickly for about 10 seconds and let it sit until the bottom of the eggs are 70% cooked, then turn off the heat. Ready to serve
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Spicy Cheese Lava Crispy Chicken Waffles
food Food type Main Ingredients Take time Serve Western food Meat dishes chicken 120 minutes 2 places ingredient 1 pack of aro brand waffles 2 pieces of chicken thigh meat 1/2 tablespoon chicken seasoning powder 2 tablespoons paprika powder 2 tablespoons garlic powder 1/2 tablespoon ready-made crispy flour 150 ml. cold water Vegetable oil for frying Parsley 1 cup cheddar cheese (cheese lava mixture) 1 cup fresh milk (cheese lava mixture) 2 tablespoons all-purpose flour (cheese lava mixture) 2 tablespoons salted butter (cheese lava mixture) 1/4 teaspoon coarse salt (cheese lava mixture) 1/4 teaspoon 1/4 teaspoon pepper (cheese lava mixture) Preparation Chicken marinating steps Place chicken thighs in a mixing bowl, add paprika powder, garlic and chicken seasoning powder, massage until well blended. Leave to soak for 1 hour. Steps for frying chicken Take the chicken out and coat it with flour and water all over the chicken and coat it with flour again. Heat a pan with oil over medium heat. Fry until the chicken is golden brown. Remove from heat and set aside on a wire rack. Sauce making steps Place a pot on the stove, add butter and flour, stir until the flour forms a lump, slowly pour in the milk, mix well. Add the cheddar cheese and mix well. Add the pepper, oregano and mix well. Plating Process 1. Place the waffle on top, then place the crispy chicken on top of the waffle. Drizzle with cheese sauce, sprinkle with oregano and a little paprika powder.
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Tandoori Chicken Menu
food Food type Main Ingredients Take time Serve India Meat dishes chicken 2 minutes 2 places ingredient 500 grams of chicken breast 1 tablespoon lemon juice 1 tablespoon finely ground ginger 1 tablespoon minced garlic 1 teaspoon turmeric powder 1 tbsp Indian red chilli powder 1 tbsp coriander powder 1 tbsp cumin Garam Massala (a little) 1 tbsp Tandoori Masala Powder 1 cup plain yogurt Salt (a pinch) Preparation Combine the lemon juice, ginger, crushed garlic, turmeric powder, red chilli powder, coriander powder, cumin, a little garam masala and tandoori masala powder. Add yogurt and mix well. Marinate for 30-60 minutes. Place the marinated meat in the oven at 170 °C for about 20-25 minutes. Ready to serve
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Jalfrezi Chicken
food Food type Main Ingredients Take time Serve India curry chicken 40 minutes 1 place ingredient 400-500 grams of diced Aero brand chicken breast 1 cup Jalfrezi sauce, Mahal brand 3-4 teaspoons of Aero brand whipping cream 50 grams butter 1/2 cup chopped coriander Preparation Heat a pan with butter, add diced Aero chicken breast and stir-fry. Melt the Jalfresco sauce in hot water for 25 minutes, then pour it into the pan with the fried chicken. When it boils, add Aero brand whipping cream and mix well. Scoop into a serving dish, top with a little whipped cream, garnish with coriander and serve.
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