ver medium heat. Saute ginger and chili flakes for 2 mins. Stir
For the chicken marinade, combine all ingredients in
dium bowl, combine the chicken wings, scallions, ginger, sesame oil and
alt, ginger,garlic and chicken. Lower the heat and cook chicken for about 20
FOR THE NUTMEG SYRUP: In a
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
For the chicken marinade:
In a mixing bowl, combine the chicken with
nions are caramelizing, cut the chicken into bite size pieces.
ghtly browned and tender.
For the chicken rolls, melt the butter
ish, cook in the oven for 20 minutes.Remove the chile
For the chicken, combine all the ingredients in
b>for a few minutes over a high heat.
Add the ginger
For the berbere:
Combine the
For the karahi curry sauce: heat
For the chicken, combine sauces, sugar, vinegar, mustard
For the chicken meatballs, place the bread in
For the chicken: place the chicken, peppers and scallions in a
Combine all ingredients for the chicken; cover and chill together for at least an hour.
Combine all ingredients for the chickpeas; cover and chill together.
Saute\"marinated\" chicken strips in a bit of olive oil until cooked through, about 15 minutes, depending on size of your strips.
Chill the cooked chicken.
Toss together the spinach and lettuce.
Drizzle with the lemon juice& chili oil.
Serve green salad with a portion of chickpeas and chicken.
For the sauce: Combine the water,
Whisk soy sauce, water, sugar, ginger, garlic and oil together in a small bowl. Let stand 10 to 15 minutes for the flavors to mix. Then wisk again.
Sprinkle with thinly sliced green onion. Use as a dipping suace for Ginger Chicken or any Asian dish.