New recipes

Chickens with bamboo shoots and couscous

Chickens with bamboo shoots and couscous


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Thanks to Lidl for giving me the chance to enjoy some Asian products.
Here is the first recipe with Asian ingredients bought from Lidl:

  • Ingredients for 2 servings:
  • 350 grams of chicken breast;
  • 1 large or 2 medium-sized carrots;
  • 1 jar of bamboo shoots (330 grams);
  • 2 tablespoons coconut oil or fat;
  • sos teriyaki;
  • a ginger powder;
  • 1-2 teaspoons of curry; - red peppercorns;
  • 1-2 teaspoons of Berber spice mix;
  • salt and pepper to taste;
  • 120 grams of wholemeal semolina couscous (to a measure of couscous I put 3 measures of water, salt, pepper, 1 teaspoon oregano, 3 tablespoons of ketchup).

Servings: 2

Preparation time: over 120 minutes

RECIPE PREPARATION Chicken with bamboo shoots and couscous:

I started first and first with the chicken breast that I bought ready sliced, I cut it into thin strips, then I put it in the wok pan in which I added a little coconut oil. Of course, first of all I washed my chest and wiped it with the kitchen towel. After about 20 minutes I added the cleaned, washed and diced carrots or whatever shape you liked, I hardened them a little and after another 10-15 minutes I added bamboo shoots, drained well beforehand. I found the bamboo shoots at Lidl when it was Chinese week and I loved them in combination with the chicken. Mix everything in the pan and add curry, ginger powder, teriyaki sauce, red pepper, spice mix, salt and pepper to taste. I bought the Berber spice mix on the net, but you can use any other Chinese spices you have on hand. Couscous can be cooked on the same principle as rice or pasta. But, be careful: I did not use that couscous which is actually made of small pasta, but the couscous made of whole hard semolina, a kind of semolina in the form of granules which would be the real version and has a much preparation process. more complex. More details I found here. For 100-120 grams of couscous (enough for 2 people), or for the sake of simplification: to a cup of couscous add 3 cups of water, mix from time to time, add salt and pepper and after boiled (about 10-12 minutes) mix with ketchup and oregano. The couscous preparation variant is adopted by me sometimes when the rush is great, but it is correctly prepared differently, respectively it is prepared by steaming. Usually in the store we find pre-cooked couscous that is left in boiling water, with a little butter, covered and left for 5 minutes, during which time it swells and then is ready to be served with meat and vegetables, seasoned to taste. Properly cooked couscous should be bright and fluffy, not sticky and reminiscent of hard granules.


To get a delicious soup, we can do it the home from vegetables fresh (onions, carrots, celery, parsnips and chicken), not bought from canned food.

For Chinese chicken soup, we are preparing the vegetables first: cut into thin slices the garlic, julienned onion, thinly sliced ​​carrot and ginger, and slice the mushrooms.

a WOK, punem oil warmed him up (everything will be ready over high heat), then we add boiled chicken breast (this is when used to make homemade soup), cut into thin strips, stirring constantly, to brown approx 2-3 minutes.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

They will be added garlic, onion, bamboo shoots, ginger, suffocating them along with chicken breast approx 5 minutes, stirring constantly with a spatula.

Chicken Soup obtained in the house will add in WOK over sauteed vegetables, letting it boil together again 15 minutes, then it will be transferred to a the right pot, adding rice noodles, to soak in soup hot.

Near the end, Chinese soup obtained will be seasoned to taste with: salt, cayenne pepper, rice vinegar (or lemon juice), soy sauce, after which the fire will be extinguished and the soup will be served hot in individual bowls.


Chickens with bamboo shoots and couscous - Recipes

Chinese restaurants

Restaurant & # 8220The Forbidden City & # 8221

Restaurant Forbidden City is the first luxury Chinese restaurant in Romania, which aims to offer a true Chinese culinary experience - through the menu that covers the specifics of all regions of China, the very special location and the team of Chinese chefs with extensive experience in locations luxury and numerous specialization schools. The "Emperor's Palace", christened in Europe and the United States the "Forbidden City", represents thousands.

Old China Restaurant

Old China Restaurant is located one block from the Old Town, I.C. Bratianu, opposite the Cocor Store, with a Chinese specific. Old China Restaurant offers catering and delivery services throughout Bucharest. Chinese cuisine is characterized by an aspiration for perfection and balance between the four elements of each dish: color, aroma, taste and presentation. Spices specific to Chinese cuisine complement what chefs work with.

Chinese Garden Restaurant

Chinese Garden brought the most fragrant part of China. Here you will find healthy, appetizing, tasty, exciting Chinese food, with an impeccable presentation, simply & # 8220perfecta & # 8221. The sensory is satisfied on all levels. The refined taste, the perfect play of flavors, the various shapes and colors create a special state of mind so that you can really feel what a good meal means. Chinese Garden offers rich culinary assortments, in a special environment.

Restaurant Wok Away

Wok Away is the only Chinese restaurant in Bucharest that offers customers another Asian dining experience. All dishes are prepared in the wok pan. The wok is a cooking dish originally from China, which has a rounded bottom. It is most often used to fry food by continuous mixing, but it can also be used in other Chinese cooking techniques, namely to make soup, to boil or even to smoke food. Wok food preparation is one of the.

Restaurant 5 Elements

Restaurant 5 Elements is a Chinese restaurant opened in March 2012. The chefs of the restaurant 5 Elements come from the northern region of China and have a long period of preparation behind them, in which they recovered recipes and techniques specifically Chinese, from rural areas and prepare food in the same way it is prepared in rural China. Every dish they cook has a special taste and the food is supposed to be healthier. Chinese Restaurant Architecture 5.

Din Din Restaurant

Din Fu Restaurant is a Chinese restaurant in Bucharest, located in sector 3, Vitan Mall area, near Vitan Square. You are expected to enjoy Chinese dishes prepared by master chef Ding in an intimate and friendly setting, but also elegant and welcoming. In the world of culinary art, Chinese cuisine occupies a special place due to the diversity of dishes, which explains the appreciation it enjoys around the world. Din Fu Restaurant offers you the opportunity.

Great Wall Restaurant

Great Wall Restaurant, Chinese restaurant, located in Vasile Lascar area awaits you with traditional dishes, in a relaxing and welcoming atmosphere with impeccable service. Great Wall Restaurant is recommended by customers who cross its threshold: The name of the restaurant, the decor, the ways of preparation, service, culinary dishes, introduce us to the mysterious world of China!

Beijing Restaurant

Restaurant Pekin was founded in 1992 and ranks among the oldest and most popular Chinese restaurants in Bucharest. Located in the historic center, in the passage of Villa Cross, the restaurant has a capacity of 30 seats, non-smoking space, air conditioning and business table. With a setting that will send you to ancient China, the restaurant offers you an intimate atmosphere, the most delicious Chinese dishes and of course a service.

Qian Bao Restaurant

Restaurant Qian Bao, a restaurant opened in 2000, is located in the Dristor / Baba Novac area. The restaurant has Chinese specialties, with traditional dishes with unique taste, refined dishes, elegant environment, good service, a gathering of family and friends. Qian Bao Restaurant is recommended by customers who cross its threshold: I have been to this restaurant and I come back every time with pleasure. The food is very, very good. Large portions and affordable price. Considering.

Dragon House

Casa Dragonului Restaurant, Chinese restaurant in Bucharest, located in sector 3, Dristor area, on Calea Dudesti near the intersection with Mihai Bravu. It is a select restaurant that offers you a friendly but elegant setting on the ground floor and intimate, welcoming upstairs, with selected compartments and round tables. Traditional Chinese background music invites you to let your senses be tested by the taste of the dishes prepared by the excellent chef brought especially from distant China.

Temple of the Sun Restaurant

Temple Temple of the Sun, TIAN FU in the phonetic transcription of Chinese & # 8211 is a traditional Sichuan name meaning & # 8220House of Heaven & # 8221, meaning the place where we find supreme wealth and happiness. In Sichuan, this metaphor is attributed to the restaurants that offer the richest culinary assortments. The restaurant offers an intimate setting and a terrace where, on request, food can be prepared in front of you, the sobriety of the location, through elegance and.

Beijing Restaurant

Restaurant Beijing has reopened its doors for Chinese food lovers, prepared by master chef WANG RUIZHOU, who enjoys a vast culinary experience, accumulated in one of the most famous restaurants in Beijing. The restaurant invites you to taste the dishes in a new decorative format, to let yourself be stolen by the ambiance of some classic Chinese songs, as well as by a discreet and impeccable service. Beijing Restaurant has the entrance flanked by two lei and.

Restaurant WUXING

WuXing Restaurant, the first Chinese restaurant with exclusive home or office delivery, appeared in August 1999. Less than a year after its debut, during which the Bucharest market was crowded, WU XING stood out in the leading position due to the quality of the dishes. Chinese, services and last but not least the large number of food orders at home or office that they have daily. WuXing Restaurant follows the 5 elements throughout its activity.

Hong Kong Restaurant

Restaurant Hong Kong is a small Chinese restaurant on Calea Crivitei, opposite the Church of the Holy Dukes and the Communal Bath. It is located on the ground floor of an old and dilapidated building, as are most in that area. Restaurant Hong Kong is recommended by customers who cross its threshold: Atmosphere and decorations & # 8211 pleasant, neither too-too nor very-very Quality services & # 8211 good Quality dishes & # 8211 good to very good, with description in Romanian .

Harbin Restaurant

Harbin Restaurant, Chinese restaurant, located in the Alba Iulia area, is waiting for you in a relaxing, welcoming atmosphere to enjoy traditional Chinese dishes. Harbin Restaurant is recommended by customers who cross its threshold: The tastiest Chinese food in Bucharest! The restaurant has been almost unchanged for the last 10 years. This is a good thing in terms of the taste of the food and less good in terms of the general appearance of the building. Quick Soup.

China Town Restaurant

Chinatown Restaurant offers you in a pleasant quiet and elegant ambience high quality dishes prepared by the gastronomic master Liu Fawei served in ceramic dishes or hot plate brought to the client's table. Diversified dishes at modest prices from chicken, pork, beef, seafood, duck, sheep, rabbit, chicken, fish, typical Chinese vegetables, tofu in different combinations are prepared according to recipes thousands of years old preserved and passed down through generations which the cook has.

Shanghai Garden Restaurant

Shanghai Garden Restaurant with Chinese specialties, located in the Herastrau Park area, is defined by its customers as an intimate and elegant place. The Chinese atmosphere combined with the modern and elegant decor gives the restaurant a supreme note that helps you discover the originality of the Chinese lifestyle. Shanghai Garden Restaurant offers a full range of Chinese food, including: cold dishes (22 dishes) seafood (20 dishes) over (15 dishes) beef (8 dishes).


Bamboo shoots COCK & # 8211 540G

Bamboo slices are mainly used in Asian food.
Bamboo shoots have few calories and a lot of fiber, they are indicated for lowering cholesterol, improving digestion and blood circulation.

Ingredient:

Country of origin: Thailand

Asian vegetables are used in millions of recipes. Asian cuisine refers to food from a region that hosts more than half of the world's population. In this vast area are the culinary traditions of East Asia (China, Japan, Korea), Southeast Asia
(Thailand, Vietnam, Malaysia) and South Asia (India, Pakistan).

Due to the vast geographical mass of the term, some ingredients are used in many regions, while others are specific to one or several regions. For example, lemongrass, predominant in Southeast Asian cooking, is not used in East Asian cuisines, but ginger is used throughout the continent. Lemongrass, native to Southeast Asia, gives the food a citrusy lemon flavor. Woody and thick, lemongrass is not easy to digest, making it ideal for flavoring
food. Look for stems that are pale at the ends of the root and green towards the tips. To release the aromatic oils, bruise the stems and then remove them before serving.

Originally from Southeast Asia, ginger is common in food and alternative medicine
worldwide. The ginger plant is rich in natural chemicals that can promote your health and well-being. Among the benefits of this Asian vegetable are: antioxidant, anti-inflammatory properties, effectiveness against nausea, help in regulating blood sugar levels and much more.

Pickled radish, also called Takuan, is a very popular side dish in South Korea, Japan and China. In addition to the side-dish, pickled radish can be added to many types of salads, used in maki-sushi rolls and in Korean kimbap. Along with the pleasant taste and slightly crunchy texture, pickled radish is very rich in vitamin C, providing up to 40% of the body's vitamin C needs.

Shiitake mushrooms, other well-known and appreciated Asian vegetables, have a rich, earthy aroma and a distinctive taste best described as meaty. Shiitake mushrooms have one of the highest amounts of natural copper, a mineral that supports healthy blood vessels, bones and the immune system.

In fact, half a cup of shiitake mushrooms gives you 72% of the recommended daily intake of this mineral. Mushrooms are also a rich source of selenium, providing 33% of the recommended daily intake.


Bamboo shoots JP 567g

Bamboo shoots 52.9%, water, acidity regulator E330.

Asian vegetables are used in millions of recipes. Asian cuisine refers to food from a region that hosts more than half of the world's population. In this vast area are the culinary traditions of East Asia (China, Japan, Korea), Southeast Asia
(Thailand, Vietnam, Malaysia) and South Asia (India, Pakistan).

Due to the vast geographical mass of the term, some ingredients are used in many regions, while others are specific to one or several regions. For example, lemongrass, predominant in Southeast Asian cooking, is not used in East Asian cuisines, but ginger is used throughout the continent. Lemongrass, native to Southeast Asia, gives the food a citrusy lemon flavor. Woody and thick, lemongrass is not easy to digest, making it ideal for flavoring
food. Look for stems that are pale at the ends of the root and green towards the tips. To release the aromatic oils, bruise the stems and then remove them before serving.

Originally from Southeast Asia, ginger is common in food and alternative medicine
worldwide. The ginger plant is rich in natural chemicals that can promote your health and well-being. Among the benefits of this Asian vegetable are: antioxidant, anti-inflammatory properties, effectiveness against nausea, help in regulating blood sugar levels and much more.

Pickled radish, also called Takuan, is a very popular side dish in South Korea, Japan and China. In addition to the side-dish, pickled radish can be added to many types of salads, used in maki-sushi rolls and in Korean kimbap. Along with the pleasant taste and slightly crunchy texture, pickled radish is very rich in vitamin C, providing up to 40% of the body's vitamin C needs.

Shiitake mushrooms, other well-known and appreciated Asian vegetables, have a rich, earthy aroma and a distinctive taste best described as meaty. Shiitake mushrooms have one of the highest amounts of natural copper, a mineral that supports healthy blood vessels, bones and the immune system.

In fact, half a cup of shiitake mushrooms gives you 72% of the recommended daily intake of this mineral. Mushrooms are also a rich source of selenium, providing 33% of the recommended daily intake.


Chickens with bamboo shoots and couscous - Recipes

Japanese chicken

Based on Japanese-style fondue, in which food is prepared at the table in a flavorful soup, this chicken dish with vegetables is a consistent main course. The aromatic and pungent sauce is delicious to soften the juicy ingredients one at a time before eating them.

Ingredients

    225 g thin rice noodles 600 ml chicken broth, preferably homemade 550 g skinless chicken breast, deboned, cut into thin slices 225 g sliced ​​carrots 200 g young pea pods 220 g sliced ​​bamboo shoots, from canned 125 g shiitake mushrooms (or mushrooms) sliced ​​115 g chopped Chinese cabbage
Sos ponzu

Ponzu sauce can be prepared a day or more in advance. Pour myrrh into a saucepan, bring to a boil over high heat and boil for 30 seconds so that the alcohol evaporates. In the remaining sauce, mix the ingredients and remove from the heat. Pour into a bowl, cover and set aside.

Put the noodles in a bowl and pour enough cold water to cover them. Leave to soak for 10 minutes, then drain and set aside. Put the chicken broth to boil in a large fireproof saucepan. When it boils, make a small fire so that it boils slowly, then add the chicken pieces and cook for 10 minutes.

Add the carrots and, after they start to boil slowly, cook for another 5 minutes. Add the pea pods and bamboo shoots and simmer for another 2-3 minutes. Add the mushrooms and Chinese cabbage, bring to a boil again and simmer for 2-3 minutes. Finally, add the rice noodles, bring to a boil again and cook for 2-3 minutes or until the noodles are hot.

Divide the ponzu sauce into 4 bowls. Put the food in hot bowls. Serve immediately, offering the ponzu sauce with the stew, so that the pieces the size of a sip can be soaked in the sauce before eating them.


3 special recipes proposed by Shan’shi

Shan'shi recommends both those who love these culinary specialties and those who have never tried them, three special recipes, only good to prepare in the Chinese New Year: Asian-style vegetable soup, quick recipe, & # 8221Opt treasures & # 8221 and beef specialty with bamboo shoots and peppers.

Quick recipe Eight treasures

  • Quick recipe Eight treasures it is easy to prepare. The number eight represents wealth and fulfillment according to Chinese tradition.
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Ingredients for: 2 people

Shan´shi Ingredient:

  • 1 jar Asian Vegetable Mix & # 8220Chop Suey & # 8221
  • 4 lines of Japan Teriyaki aromatic sauce
  • 4 tablespoons Soy Sauce

Ingredient:

  • 300 g chicken or pork fillets
  • 1-2 cloves of garlic
  • 2 spring onions
  • 100 g Mushrooms mushrooms
  • 1 teaspoon ginger
  • salt pepper
  • 50 ml water
  • 1 tablespoon corn or potato starch
  • 2 tablespoons peanut oil
  • 1-2 tablespoons sesame oil
  • For the recipe eight treasures, wash the meat, then dry by dabbing and cut into thin slices.
  • Chop the garlic. Wash the mushrooms and onions and cut into thin slices. Pour the Chop Suey Asian vegetable mixture into a sieve and rinse with cold water.
  • Heat the peanut oil in a wok or pan, fry the meat well with the garlic and ginger, add the onion and mushrooms, which are also slightly fried. Then mix the Asian Chop Suey vegetables and season with Japan Teriyaki and soy sauce.
  • Add salt and pepper to taste. The starch is mixed well in water, added to the eight treasures and boiled again a little, until a dense sauce is formed. It tastes like sesame oil after all.

Sfat Shan´shi: Instead of the Chop Suey vegetable mixture, bamboo shoots can also be used in this quick recipe.

Asian style vegetable soup

Shan´shi Ingredient:

Ingredient:

  • 2 spring onions
  • 2 cloves of garlic
  • 2 carrots
  • 1 tablespoon fresh coriander
  • ½ from a piece of leek
  • ½ teaspoon chopped chili
  • 1 l vegetable soup
  • 2 tablespoons wok oil
  • 50 g of Vermicelli type noodles
  • Mushrooms Wooden ears are left to soak in water for 30 minutes.
  • Cut the onions into 1 cm thick pieces. Wash the carrots, cut them in half and cross them into thin pieces. Wash the leeks and cut them in half lengthwise, then pieces. Take the Wooden Ears mushrooms out of the water and grind them together with the garlic.
  • Heat the oil in a wok and briefly stir in the garlic, chopped chili and onions. Then add the carrots, leeks, bean sprouts and mushrooms. Wooden ears and fry a little. Pour vegetable broth over them and leave to boil.
  • The soup is seasoned with soy sauce and fresh coriander. At the end, add the Vermicelli noodles to the soup and leave it on the fire for 4-5 minutes.

Shan´shi Tip: The taste of vegetable soup can be refined with shrimp!

Beef with bamboo shoots and peppers

Shan´shi Ingredient:

Ingredient:

  • 250 g beef (beef pulp or fillets)
  • 1 red pepper
  • 1 green pepper
  • 150 g of basmatic rice
  • 1 clove of garlic
  • 1 tablespoon oil
  • Cut the beef into pieces and mix with the soy sauce and sweet chili sauce.
  • Prepare the rice according to the instructions on the package.
  • Squeeze the bamboo shoots in a sieve and rinse well. Cut the pepper into pieces of approx. 2 cm thick. Peel a squash, grate it and chop finely.
  • Heat the oil in a wok or pan and fry the marinated meat. Add the garlic, bamboo shoots and peppers and fry for another 3 minutes. Then pour the rest of the marinade.
  • Garnish the meat with the vegetables on the plate and serve with rice.

Shan´shi Tip: For a spicy note of this preparation add 1-2 teaspoons of red curry paste.

Ingredients from the Shan’shi range are suitable for those who want to create special recipes, for those who want to bring an element of novelty to a classic recipe, but also for those who simply want to cook something quick and tasty, for any occasion. The products are found in a diverse range, such as: spicy and spicy sauces / pastas, exotic spices, bamboo shoots, coconut milk, mango chutney, pre-cooked wok pasta, rice pasta, rice, Asian vegetable mix, sauces semi-prepared aromatics etc.


Chicken breast with refreshing sauce and couscous

Wash the chicken breast very well, dry it, cut it in half and marinate it for 2 hours with salt, pepper, 2 tablespoons olive oil, peel and lemon juice.

Meanwhile, prepare the cooling sauce:

Over the Greek yogurt we put 3 cloves of crushed garlic, the hot pepper without seeds, the 2 strands of green onion, parsley, mint - finely chopped. Season with salt and pepper to make a great sauce.

In a pan, heat olive oil and fry the chicken breast for a few minutes on low heat on all sides.

The small pasta (cus-cus) is prepared according to the instructions on the envelope but with chicken soup. When they are ready, mix them with the drained chickpeas from the canned water.

Prepare each plate for serving with sliced ​​chicken breast, refreshing sauce and garnish with chickpeas.

Recipe offered by: http: //calatorii-culinare-adina.blogspot.ro/


A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Chickens with bamboo shoots and couscous - Recipes

Are you telling me what bamboo shoots are? :)) maybe laugh at me, but I really have no idea what it is. and I want to try the recipe. thank you very much. with esteem simona

Simona, we all discover ingredients we didn't know about, so I don't have to laugh at you :)
Bamboo buds are best seen in picture 3, they are those light colored strips. They are obtained from bamboo shoots, which, if they are between 10 and 30 cm, are edible. We have preserves (canned from the picture of the ingredients). They do not have a strong taste, but they give a crunchy texture to the preparation in which they are used, because they remain crispy even after boiling.
I hope I have clarified and I am waiting for you with impressions after trying the recipe :)

It looks very good and I would like to try the recipe too. My question is where did you find the bamboo shoots and the oyster sauce. I have been looking for oyster sauce in supermarkets for a long time but without success because it is included in another recipe that I want to try.


Video: HOW TO COOK CHICKEN with MUSHROOMS u0026 BAMBOO SHOOTS (May 2022).