Chicken meat belongs to the category light and nonfat, it is simple to train him, especially when in kitchen there is an oven. But also in its absence, temporary or constant, you shouldn't refuse bird dishes.
It is required to you
- For chicken fillet in a soy-bean sauce:
- chicken fillet of 1 kg;
- paprika of 2 pieces;
- onion of 1 piece;
- soy-bean sauce;
- desi;
- For chicken with a curry:
- chicken legs;
- salt;
- curry;
- vegetable oil for frying.
- For chicken fillet in cream:
- chicken fillet;
- cream;
- onions;
- fennel;
- garlic;
Instruction
1. Make chicken fillet in soy sauce. This lung and a tasty dish will be pleasant both to adults, and children. Wash out fillet in cold water and dry paper towels.
2. Clean an onions head, wash and cut half rings. Wash up paprika, cut and save from seeds, again wash out. Cut pepper with thin oblong strips. It is desirable to take two different colors, for example, red and yellow.
3. Cut fillet into small pieces (cubes or bars). Warm a stewpan (deep frying pan), put in it a desi and fry onions. In a couple of minutes add to a fillet frying pan.
4. Fry onions and fillet within three-five minutes, then add to them paprika, mix and fry three-five more minutes.
5. Pour in a soy-bean sauce in a stewpan, it is a little water and add a black sprinkling pepper. Salt isn't necessary to this dish, the soy-bean sauce will give the necessary effect instead of it.
6. Lower fire, close a cover and prepare thirty minutes. As a garnish boiled rice will approach such simple dish.
7. Prepare chicken legs directly on a plate. Wash and dry them, rub with salt and a dry curry.
8. Warm a frying pan, add some vegetable oil and fry legs on strong fire before receiving an appetizing crust from all directions.
9. Pour in a frying pan of a little hot water to which at will you can add bay leaf and peppercorn. Close chicken a cover, lower fire and you extinguish about an hour. Then open a frying pan and a vyparta water.
10. The simplest chicken dish in a frying pan - chicken fillet in cream. Just cut it with small pieces, fry with the onions peeled and cut with half rings, salt and fill in with cream. You extinguish on slow fire within thirty minutes, after fifteen add small chopped garlic and greens of fennel to a dish.