Chicken Recipes for Dinner In Urdu In Urdu By chef Zakir Filipino Pinoy Pakistani For Kids in Hindi : Chicken And Rice Recipes

Thursday, 9 July 2015

Chicken And Rice Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos

Chicken And Rice Recipes Biography

Source:(Google.com.pk)

Healthy kebabs are delectable snack or appetizer that can be enjoy with any dip or ketchup with meal or as snack. Prepare and freeze for iftar time.

Ingredients

Chicken 2 cup (boiled and mashed)

Gram flour 4 tbsp (roasted)

Egg 1

Rice ½ cup (boiled and mashed)

Green chilies 6 (finely chopped)

Salt ½ tsp

Cumin seeds 1 tsp

Chat masala 1 tsp leveled

Coriander leaves 4 tbsp

Fresh bread crumbs 4 tbsp

Ginger garlic paste 1 tsp

Red pepper 1 tsp (crushed)

Oil 2 tbsp

Cheddar cheese 4 tbsp

Oil for deep frying

Cooking Directions

In a bowl add chicken, gram flour, egg, rice, green chilies, salt, cumin seed, chat masala, coriander leaves, bread crumbs, ginger garlic paste, red pepper, 2 tbsp oil and cheddar cheese, mix well.

Make into kababs and deep fry.

Delicious Chicken and Rice Kabab is ready to serve.

Serve hot.

Chicken and Rice Kababs

Ingredients

For Salad

Rice long white kernel cooked & cooled 1 cup

Chicken diced, cooked 1 cup

Cheese diced 4 tbsp

Celery sliced 2 1/2 tbsp

Lettuce sliced 1 cup

Cucumber 1/2 cup

For Dressing

Sour cream 1 cup

Mayonnaise 1/3 cup

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Cooking Directions

In a large bowl combine cooked rice, chicken, cheese and celery

Toss to mix In a small bowl combine dressing ingredients

Blend well

Pour over rice mixture

Toss to coat

To serve, place 1 cup lettuce on each of 4 plates

Spoon rice mixture evenly onto lettuce with cucumber

Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from the Hainan province in southern China. It is considered one of the national dishes of Singapore.[2Hainanese chicken rice is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is also popular in Thailand and Vietnam. It is based on a well-known Hainanese dish called Wenchang chicken (文昌雞), due to its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia). Catherine Ling of CNN describes Hainanese chicken rice as one of the "40 Singapore foods we can't live without". It also listed at number 45 on World's 50 most delicious foods complied by CNN Go in 2011 In Malaysia, as in Singapore, chicken rice is available in many Chinese coffee shops, restaurants and street hawker stalls, and also in chain restaurants such as The Chicken Rice Shop and OldTown White Coffee.

The chicken is prepared in traditional Hainanese methods which involve steeping the entire chicken at sub-boiling temperatures in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating master stocks. This stock is not used for rice preparation,[citation needed] which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as "oily rice" with Southeast Asian pandan leaves added sometimes. Some cooks may add coconut milk to the rice, reminiscent of the Malay dish nasi lemak.

The Hainanese prefer using older, plumper birds to maximise the amount of oil extracted, thus creating a more flavourful dish. Over time, however, the dish began adopting elements of Cantonese cooking styles, such as using younger birds to produce more tender meats. In another variation, the bird is dipped in ice after cooking to produce a jelly-like skin finishing, commonly referred to as Báijī (白雞) for "white chicken", in contrast to the more traditional Lǔjī (滷雞, stock chicken) or Shāojī (燒雞, roasted chicken). In Singapore, where modernity has made the maintenance and long-term storage of master stocks unfeasible, the meat is cooked by steeping in water flavoured with garlic and ginger instead, with the resulting stock used in the preparation of the rice and also in the accompanying soup.

They are authentically served in Singapore with a hot chilli sauce dip (made up of freshly minced red chilli and garlic). The dip is usually topped with dark soy sauce and a heap of freshly pounded ginger. Fresh cucumber in chicken broth and light soy sauce are served with the chicken. They are now served mostly boneless in Singapore or Malaysia.