Chicken Embotido

Since the Embotido is made of Pork and wasn't available here in Riyadh as well, then i decided to substitute it with ground chicken breast.

the only different in this recipe is the meat that i used and the rest of ingredient is pretty similar with the traditional pork embotido, so here how to make the "Chicken Embotido"






Ingredients:


400g Ground chicken breast
2 eggs
1/2 cup Sweet pickle relish
1/2 cup Finely chopped green and red bell pepper
1 cup Raisins 
1tbsp Worcestershire sauce 
1/2 cup finely chopped carrots 
1 Spam Classic 7oz (grated)
1/2 cup Grated parmesan cheese 
1 Medium size onion chopped finely
3 Cloves garlic minced 
Salt and pepper to taste 




Procedure:


1. After preparing all the ingredients, mix all the ingredients in one large mixing bowl and season it with salt and pepper.


2. to taste fry at least 2tbsp of the mixture and adjust the seasoning if needed for additional. 


3. once the correct balance of taste is achieve you are now ready to wrap the mixture in foil.


4. in a sheet of foil putt a desire amount of the mixture then roll and squeeze tight by turning clockwise and counter clockwise both end.


5. after wrapping all the mixture trim both end of each roll and place them on a steamer.


6. steam them for about 1 hour.

NFC Orange Chicken

I have a stock of Orange on my ref and i decided to use it to make sauce for Orange Chicken instead using powder juice or orange juice bought from the store.

Ingredients: 

400g - Chicken Breast (Boneless & Skinless)

5pcs - Orange   

1/2cup - Chives

4pcs - Garlic Clove

2tbsp - Corn Starch (diluted in 1/4 cup water)

1cup - Brown Sugar

1cup - Water

2tbsp - Soy Sauce

1pc - Egg

1cup - Flour        

1/4cup - Vinegar

Salt and Pepper

Direction:

1. cut the chicken breast into cube.

2. put the flour on a separate container with a tight lid and season it generously with salt and pepper.

3. coat the chicken cube with a beaten egg and coat them on a seasoned flour by shaking and totally coated with flour.

4. after coating all the chicken with flour its time to deep fry until they become golden brown and set aside and you are ready to prepare the sauce.

Sauce:

1. squeeze the orange juice.

2. on a medium sauce pan pour the orange juice, water, soy sauce, vinegar, half portion of onion leeks, brown sugar and minced garlic, bring it to boil.

3. let it boil and reduce by half.

4. once you get the desire amount of the sauce its time to add the corn starch mixture to thicken the sauce.

5. slowly pour the cornstarch mixture until you get constancy thickness of the sauce.

6. once the thickness of the sauce is achieve you can now add the chicken and mix with the sauce for a few minute, then serve and garnish with the remaining chives.

Stir fry garlic chicken

Ingredients:

Two piece boneless chicken breast (cut into strip)
Two carrots (cut into diagonal)
1 big green capsicum or green bell pepper (cut into square)
10 cloves garlic and minced (dived into two portion)
2tbsp Oyster sauce
2tbsp Lea & perrins Worcestershire sauce
2 tbsp Corn starch
2 tbsp unsalted butter
Salt and pepper to taste
Cooking oil

Procedure:

1. In a hot wok add 2tbsp oil and half portion of the garlic and immediately add the carrots and capsicum, stir fry for 5min and add 1tsbp of Lea & perrins Worcestershire sauce, Remove from the wok and set aside.
2. On the same hot wok stir fry the chicken by adding 2tbsp of cooking oil and the remaining garlic for about 6min or until color become lightly brown and add 1tbsp of Lea & perrins Worcestershire sauce and 2tbsp of oyster sauce.
3. Add ¼ cup of water and let it boil for 2min, then add the 2tbsp of cornstarch to thickened the sauce.
4. Season it with salt and pepper.
5. Before removing from the fire add the vegetable and butter.
6. Serve and enjoy