Crispy Oven-Fried Chicken / Hrskava pohana piletina iz pećnice

If there was one typo of food I had to eat every day till the end of my days, I’d most likely go with fried chicken. Admittedly, that probably isn’t the wisest dietary choice, but I love that dish so so much. I assume that most people would pick up some chocolate or cookies when needing comfort or celebration, but not me. Just give me some fried chicken and I’m happy.

So in order to have some emergency chicken on hand, I took a bit of time during the weekend and prepared a big batch. Good deal of it went uncooked into the freezer. The beauty is you don’t need to thaw anything, just brush the frozen chicken chunks lightly with oil and roast into irresistible crispiness in a preheated oven.

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INGREDIENTS:

(Yields 20 pieces / 0.36 EUR per piece / 7.27 EUR for all)

For the meat:

2 large boneless skinless chicken breasts (6.00 EUR)

Good pinch of salt (0.01 EUR)

For the liquid batter:

1 egg (0.20 EUR)

1 cup sparkling water (0.20 EUR)

2 tbsp olive oil (0.09 EUR)

2/3 cup all-purpose flour (0.04 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

For the dry mix:

2 cups breadcrumbs (0.40 EUR)

Good pinch of salt (0.01 EUR)

For the roasting:

¼ cup sunflower seed oil (0.07 EUR)

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METHOD:

First prepare the meat by cutting each chicken breast into ten approximately equal pieces. Season generously with salt and set aside to rest for about 10-15 minutes.

Prepare the liquid batter by whisking together egg, sparkling water and olive oil. Whisk in flour, salt, pepper, garlic powder, smoked paprika and Hungarian paprika until the batter is even and no lumps remain. If needed, add a bit more water or flour. You want the final product to be somewhat like pancake batter. Whisk the breadcrumbs with a pinch of salt in a separate bowl.

Preheat the oven to 200°C and line a baking tray with parchment paper. Dunk chicken pieces in the liquid batter, then coat generously with breadcrumbs. Using your hands press the breadcrumbs into the meat and spread the coated chicken pieces on a prepared baking tray. Repeat until all of the meat is coated. At this point you can also freeze the extra chicken for later. Just put the whole baking tray into the freezer and after two hours transfer the chicken pieces into a freezer bag and wrap tightly.

Lightly brush chicken pieces on both sides with sunflower seed oil and bake for 25 minutes, until crispy and golden. Serve immediately.

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Da sam do kraja života osuđena na samo jedno jelo, vjerojatno bi se odlučila za pileće pohance. Naravno, to baš i nije najmudriji prehrambeni izbor, ali za pohancima sam jednostavno luda. Pretpostavljam da bi većina ljudi posegnula za čokoladom kada žele utjehu ili nešto proslaviti, ali ne ja. Samo mi dajte pileće pohance i ja sam sretna.

Pa kako bih u kriznim situacijama uvijek imala pohanaca pri ruci, za vikend sam izdvojila nešto vremena i bacila se na pripreme. Dobar dio pohanaca sam panirane i sirove ubacila u zamrzivač, a super stvar je da ih prije pečenja ne trebate odmrzavati. Samo ih smrznute lagano premažite uljem i u zagrijanoj pećnici ispecite u hrskave poslastice.

SASTOJCI:

(Za 20 pohanaca / 2,71 kn po pohancu / 54,27 kn za sve)

Za meso:

2 velika odkoštena pileća prsa bez kože (45,00 kn)

Dobar prstohvat soli (0,01 kn)

Za tekuću smjesu:

1 jaje (1,50 kn)

1 šalica gazirane mineralne vode (1,50 kn)

2 žlice maslinovog ulja (0,66 kn)

2/3 šalice glatkog brašna (0,33 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

Za suhu smjesu:

2 šalice krušnih mrvica (3,00 kn)

Dobar prstohvat soli (0,01 kn)

Za pečenje:

¼ šalice suncokretovog ulja (0,50 kn)

PRIPREMA:

Prvo priredite meso na način da svako pileće prso izrežete na deset otprilike jednakih komada. Dobro nasolite i stavite na stranu.

Spremite tekuću smjesu tako da u posudi skupa razmutite jaje, mineralnu vodu i maslinovo ulje. Dodajte brašno, sol, papar, češnjak, dimljenu papriku i slatku papriku, te miješajte sve dok smjesa ne bude jednolična i bez grudica. Po potrebi dodajte još malo vode ili brašna. Gotova bi smjesa trebala biti kao gusto tijesto za palačinke. U posebnoj zdjeli pomiješajte krušne mrvice sa soli.

Zagrijte pećnicu na 200°C, a protvan obložite papirom za pečenje. Komade piletine umočite u tekuću smjesu i onda dobro obložite krušnim mrvicama. Rukama utisnite mrvice u meso, a tako pripremljene komade mesa raširite po pripremljenom protvanu. Ponavljajte dok svo meso nije panirano. Ovako pripremljenu piletinu možete sada i smrznuti. Jednostavno cijeli protvan na dva sata ubacite u zamrzivač, a poslije meso samo preselite u vrećicu za smrzavanje i dobro zamotajte.

Meso prije pečenja lagano premažite suncokretovim uljem na obje strane te pecite oko 25 minuta, dok pohanci ne budu hrskavi i zlatni. Odmah poslužite.

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Crispy Oven-Fried Chicken / Hrskava pohana piletina iz pećnice

Chicken and Cheese Burger Patties / Burgeri sa piletinom i sirom

The other day while browsing the store I stumbled onto super affordable frozen minced chicken. Instantly, I knew that I was going to make burgers. These came together fairly quickly and turned out super yum. I decided to bake the burgers in the oven instead of pan frying, so they required less oil and fussing.

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INGREDIENTS:

(Yields 12 burgers / 0.34 EUR per burger / 4.09 EUR for all)

For the burger mix:

2 cups minced chicken (2.27 EUR)

1 cup breadcrumbs (0.20 EUR)

1 cup shredded cheese (0.67 EUR)

1 egg (0.20 EUR)

1 small onion, finely diced (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp freshly cracked black pepper (0.07 EUR)

1 and ½ tsp salt (0.01 EUR)

1 tbsp chopped fresh chives (0.13 EUR)

1 tbsp chopped fresh parsley (0.13 EUR)

For baking:

½ cup breadcrumbs (0.10 EUR)

¼ cup sunflower seed oil (0.07 EUR)

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METHOD:

Make the burger mix by stirring together all of the ingredients until well combined. I find the best way to do this is just to use my hands and that way I can ensure it all mingles well together. Allow the mixture to sit for 30 minutes so the flavors have time to develop.

When ready to bake, preheat the oven to 200°C and line a baking sheet with parchment paper. Scoop about a ¼ cup of the mixture and form into a patty. Coat with breadcrumbs and arrange on a prepared baking sheet. Repeat until all of the mixture is used up. When all of the patties are assembled, lightly brush them with oil on both sides. Bake for 35 minutes, until crispy and golden brown. These reheat excellent but are also fantastic cold, straight out of the fridge.

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Neki sam dan prilikom pohoda u dućan naletjela na jeftinu smrznutu mljevenu piletinu. Odmah sam znala da ću raditi burgere. Ovo sam jelo za čas zgotovila, a burgeri su ispali mrak. Odlučila sam ih peći u pećnici, a ne na tavi, tako da je za sve trebalo manje ulja i petljanja.

SASTOJCI:

(Za 12 burgera / 2,54 kn po burgeru / 30,52 kn za sve)

Za smjesu:

2 šalice mljevene piletine (17,00 kn)

1 šalica krušnih mrvica (1,50 kn)

1 šalica ribanog sira (5,00 kn)

1 jaje (1,50 kn)

1 mali luk, fino nasjeckan (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

1 i ½ žličica soli (0,02 kn)

1 žlica svježeg nasjeckanog vlasca (1,00 kn)

1 žlica svježeg nasjeckanog peršina (1,00 kn)

Za pečenje:

½ šalice krušnih mrvica (0,75 kn)

¼ šalice suncokretovog ulja (0,50 kn)

PRIPREMA:

Spremite smjesu za burgere tako da sve sastojke dobro izmješate dok se ne sjedine. Meni je najlakše to jednostavno napraviti rukama jer sam tako sigurna da se sve dobro prominglalo. Ostavite smjesu da miruje 30 minuta kako bi se okusi razvili.

Kada ste spremni za pečenje, zagrijte pećnicu na 200°C i protvan obložite papirom za pečenje. Odgrabite oko ¼ šalice smjese i formirajte u burger. Obložite krušnim mrvicama sa svih strana i stavite na pripremljeni protvan. Ponavljajte dok ne potrošite svu smjesu. Kada ste pripremili sve burgere, lagano ih sa obje strane premažite uljem. Pecite oko 35 minuta, dok burgeri ne budu hrskavi i zlatno-smeđi. Oni se super podgrijavaju, ali su jako ukusni i hladni, direktno iz frižidera.

Chicken and Cheese Burger Patties / Burgeri sa piletinom i sirom

Crispy Spicy Oven Roasted Chicken Sticks / Hrskavi pikantni pileći štapići iz pećnice

These chicken sticks work awesome either as a snack, or as a full meal. They’re also a great crowd feeder and can be assembled beforehand right up to the point of brushing them with oil and roasting. The fact that you don’t have to deep fry them means that they’re a bit healthier and less fussy. Overall, I’m keeping a stack of them in my freezer for those days when all you need is some fried chicken in your life.

I served them with this creamy mushroom sauce from previous post and they were to die for.

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INGREDIENTS:

(Yields about 50 chicken sticks / 0.18 EUR per stick / 8.97 EUR for all)

For the chicken:

1 kilo boneless skinless chicken breast (5.33 EUR)

1 tsp salt (0.01 EUR)

For the egg batter:

3 eggs (0.60 EUR)

1 cup all-purpose flour (0.07 EUR)

¼ cup water (–)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

For the crumb batter:

2 cups breadcrumbs (0.40 EUR)

1 cup finely grated hard cheese, like Grana Padano (1.33 EUR)

½ cup sesame seeds (0.33 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp cumin seeds (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp dried chili flakes (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.02 EUR)

4 tbsp butter, melted (0.53 EUR)

For roasting:

¼ cup sunflower seed oil (0.08 EUR)

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METHOD:

Cut chicken breast into thin strips, toss with salt and set aside. Prepare the egg batter by whisking together all of the ingredients until thick and smooth. Make the crumb batter in a separate bowl by stirring together breadcrumbs, cheese, sesame seeds, paprika, cumin, garlic powder, chili flakes, salt and black pepper. Pour melted butter over the mixture and massage it into the crumbs with your fingers. The finished product should feel like damp sand.

Preheat the oven to 200°C. Prepare a few baking trays by lining them with parchment paper. You can also bake chicken on a wire rack, but I find the baking tray easier to clean up and the chicken turns out just as crispy. To assemble chicken sticks, first coat each chicken piece with an egg batter, then toss in the crumb batter. Spread chicken pieces on a prepared baking tray. At this point you can also freeze the chicken for later. Just place the tray in a freezer and after 2-3 hours transfer chicken pieces to a zip lock bag. There’s no need to thaw the chicken before roasting, just brush the sticks with a bit of oil and toss into the oven.

When you are gonna roast the chicken, brush each peace lightly with oil on all sides. Roast for 25 minutes, until crispy and golden-brown. Serve warm with a sauce of your choice for dipping. Also, invite some friends over because these are so addictive you’re otherwise going to polish them all off by yourself.

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Ovi pileći štapići su fantastični snack ili kompletni obrok. Također su super za nahraniti gomilu ljudi i možete ih pripremiti unaprijed, skroz do točke kada ćete ih premazati uljem i baciti u pećnicu. Činjenica što ih ne morate peći na štednjaku u dubokom ulju znači da su malo zdraviji i malo manje prtljavi. U svakom slučaju, u frizeru čuvam zalihu za one dane kada vam u životu stvarno trebaju pileći pohanci.

Ja sam ih poslužila sa ovim kremastim umakom od gljiva iz prošlog posta i bili su božanstveni.

SASTOJCI:

(Za 50tak pilećih štapića / 1,34 kn po štapiću / 67,13 kn za sve)

Za meso:

1 kg pilećeg filea (40,00 kn)

1 žličica soli (0,01 kn)

Za smjesu od jaja:

3 jaja (4,50 kn)

1 šalica glatkog brašna (0,50 kn)

¼ šalice vode (–)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

Za smjesu od krušnih mrvica:

2 šalice krušnih mrvica (3,00 kn)

1 šalica fino naribanog tvrdog sira, kao Grana Padano (10,00 kn)

½ šalice sjemenki sezama (2,50 kn)

1 žličica dimljene crvene paprike (0,50 kn)

1 žličica kima (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,15 kn)

4 žlice maslaca, rastopljene (4,00 kn)

Za pečenje:

¼ šalice suncokretovog ulja (0,60 kn)

PRIPREMA:

Narežite pileća prsa na tanke trakice, posolite i stavite na stranu. Pripremite smjesu od jaja tako da skupa razmutite sve sastojke u gusto i glatko tijesto. Smjesu od mrvica napravite u drugoj posudi tako da pomiješate krušne mrvice, sir, sezam, papriku, kim, češnjak, čili, sol i papar. Prelijte preko svega rastopljeni maslac i prstima umasirajte u smjesu. Konačna smjesa trebala bi sličiti vlažnom pijesku.

Zagrijte pećnicu na 200°C. Pripremite par protvana tako da ih obložite papirom za pečenje. Također možete peći štapiće i na rešetci, ali meni je protvan lakši za očistiti, a piletina ispadne jednako hrskava. Da pripremite štapiće, umočite komadiće mesa prvo u smjesu jaja, onda u krušne mrvice. Štapiće raširite po pripremljenom protvanu. U ovoj fazi možete piletinu i smrznuti za kasnije. Samo stavite cijeli protvan u zamrzivač, a nakon 2-3 sata preselite meso u vrećicu za smrzavanje. Prije pečenja štapiće ne treba odmrzavati, samo ih premažite sa malo ulja i ubacite u pećnicu.

Kada ćete peći meso, lagano premažite svaki pileći štapić sa malo ulja sa svih strana. Pecite 25 minuta, dok se meso ne zahrska i ne bude zlatno-smeđe. Poslužite toplo sa umakom po izboru za umakanje. Osim toga, pozovite prijatelje da vam pomognu jesti, jer su ovim štapići tako fini da ćete ih inače sami smazati.

Crispy Spicy Oven Roasted Chicken Sticks / Hrskavi pikantni pileći štapići iz pećnice

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

Yes, another chicken recipe! I’ve been craving chicken in cream sauce for a while, so naturally I cooked a humongous batch to eat to my heart’s desire. The only problem with this dish is that it’s so good you’ll have a hard time putting your fork down, so consider yourselves warned.

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INGREDIENTS:

(Yields 8 servings / 1.58 EUR per serving / 12.62 EUR for all)

For the chicken:

3 chicken breasts (8.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For cream sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

1 large zucchini (0.67 EUR)

4 large carrots (0.40 EUR)

4 garlic cloves (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 cups of cooking cream (2.00 EUR)

Handful of fresh chives (0.20 EUR)

Handful of fresh parsley (0.20 EUR)

For serving:

8 cups cooked rice (0.80 EUR)

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METHOD:

Remove bone and skin from chicken breasts then cut the meat in small chunks. Toss with salt and pepper, so all of the pieces are coated, and allow it to sit a bit. While the chicken is resting wash and peel your veggies. Dice the onion, shred zucchini and carrots on a box grater, mince garlic and chop up chives and parsley.

In a medium-sized pot roast chicken pieces in a few batches on sunflower oil until crispy. Add a bit more oil to the pot as necessary. Remove all chicken pieces from the pot, deglaze with a bit of water and pour all the delicious juices over chicken. Set the meat aside.

Add remaining tablespoon of oil to the pot and saute onion until slightly translucent. Add in zucchini, carrot and garlic, season with salt and pepper, and cook for about 10 minutes until most of the water from the veggies evaporates, while stirring occasionally. Return the meat to the pot, pour cooking cream over everything and stir to combine. Cook for a few minutes until the sauce thickens to desired consistency. Finally stir in chives and parsley and serve over cooked rice.

This dish reheats great, so you’ll be all set if you’re making a big batch to take to work.

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Da, još jedan recept s piletinom! Već mi se duže vrijeme jede piletina u umaku od vrhnja, pa sam naravno skuhala enormnu količinu da mogu to tamaniti do mile volje. Jedini je problem sa ovim jelom što je toliko fino da će vam biti teško ostaviti vilicu. Smatrajte se upozorenima.

SASTOJCI:

(Za 8 porcija / 11,83 kn po porciji / 94,62 kn za sve)

Za piletinu:

3 pilećih prsa (60,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

4 žlice suncokretovog ulja (0,40 kn)

Za umak:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

1 velika tikvica (5,00 kn)

4 velike mrkve (3,00 kn)

4 češnja češnjaka (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

2 šalice vrhnja za kuhanje (15,00 kn)

Pregršt svježeg vlasca (1,50 kn)

Pregršt svježeg peršina (1,50 kn)

Za posluživanje:

8 šalica kuhane riže (6,00 kn)

PRIPREMA:

Odkoštite pileća prsa i skinite kožu, pa narežite meso na manje komadiće. Pomiješajte sa soli i paprom da svi komadi budu obloženi, pa ostavite da malo odstoji. Dok meso odmara, operite i ogulite svo povrće. Narežite luk na kockice, naribajte tikvicu i mrkvu, te fino nasjeckajte češnjak, vlasac i peršin.

U loncu srednje veličine u nekoliko manjih tura na ulju ispecite komadiće piletine da se zahrskaju. Po potrebi dodajte malo po malo ulja. Maknite sve komadiće mesa iz lonca, a sa malo vode otopite sve što se uhvatilo na dnu lonca i prelijte te ukusne sokove preko piletine. Stavite na stranu.

U lonac dodajte preostalu žlicu ulja, pa prodinstajte luk da bude staklast. Ubacite tikvicu, mrkvu i češnjak, začinite sa soli i paprom, te kuhajte uz povremeno miješanje desetak minuta da većina vode iz povrća ispari. Vratite meso u lonac, prelijte preko svega vrhnje za kuhanje i dobro promiješajte. Kuhajte par minuta da se umak zgusne do željene konzistencije. Na kraju umiješajte vlasac i peršin te poslužite preko kuhane riže.

Ovo se jelo super podgrijava tako da ćete imati riješen ručak za ponijeti na posao ako skuhate veću količinu.

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

Korean Chicken Stir-Fry II / Korejska piletina iz woka II

As I’ve already announced in my previous post, here is the second Korean chicken stir-fry recipe I’ve cooked up during the last couple of days. The meat marinade is the same as in previous one, so feel free to prepare a bigger batch of meat and later cook it up in two different ways.

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INGREDIENTS:

(Yields 2 servings / 2.36 EUR per serving / 4.71 EUR for all)

For the meat:

1 chicken breast (2.67 EUR)

1 tbsp Gochujang (0.13 EUR)

1 tbsp soy sauce (0.07 EUR)

Pinch of salt (0.01 EUR)

3 tbsp sunflower seed oil, divided (0.04 EUR)

For stir-fry:

1 tbsp sunflower seed oil (0.01 EUR)

2 red horn peppers (1.00 EUR)

3 garlic cloves (0.10 EUR)

1 tbsp Gochujang (0.13 EUR)

2 large carrots (0.20 EUR)

1 large onion (0.10 EUR)

¼ cup water (–)

1 tsp soy sauce (0.03 EUR)

1 tbsp fish sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tbsp corn starch (0.02 EUR)

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METHOD:

Remove bone and skin from chicken breast, then cut the meat into thin strips. Mix well with Gochujang, soy sauce and salt, so all pieces are coated and allow to rest in a fridge for at least half an hour, but best overnight.

Right before cooking wash and finely slice all the veggies, so you have everything prepared as things are gonna move quickly. I used mandoline slicer to shred peppers, carrots and onion, so it was all done in no time.

When ready to cook, place empty wok on high heat for a few minutes until it’s thoroughly heated through. Stir-fry the meat on sunflower oil in two or three smaller batches until crispy and slightly charred. As necessary, add a bit more oil to your wok. Remove all the meat from wok and set aside.

Return wok to high heat and add in the remaining tablespoon of oil, then stir-fry red peppers for a few minutes. Add in garlic and Gochujang, stir and cook for another minute or two so the flavors can bloom. Throw in carrot and after a minute or two of stir-frying, finally add in the onion and pour water on top. The steam from the water is gonna soften the veggies and they will be done in just a minute or so. Return the meat to wok, season everything with soy sauce, fish sauce and sesame oil, then sprinkle with corn starch and give a good final stir so it all comes together and the sauce thickens.

Serve immediately over a bed of cooked rice.

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Kako sam vam u prošlom postu i najavila, evo vam još jedan recept za korejsku piletinu iz woka koju sam pripremila u zadnjih par dana. Marinada za meso je ista kao i u prošlom receptu, tako da možete prirediti veću količinu mesa i onda ju kasnije skuhati na dva načina.

SASTOJCI:

(Za 2 porcije / 17,66 kn po porciji / 35,31 kn za sve)

Za meso:

1 pileća prsa (20,00 kn)

1 žlica Gochujanga (1,00 kn)

1 žlica soja sosa (0,50 kn)

Prstohvat soli (0,01 kn)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

Za wok:

1 žlica suncokretovog ulja (0,10 kn)

2 crvene paprike roge (7,50 kn)

3 češnja češnjaka (0,75 kn)

1 žlica Gochujanga (1,00 kn)

2 velike mrkve (1,50 kn)

1 veliki luk (0,75 kn)

¼ šalice vode (–)

1 žličica soja sosa (0,25 kn)

1 žlica ribljeg umaka (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

2 žlice kukuruznog škroba (0,15 kn)

PIPREMA:

Odkoštite i skinite kožu sa pilećih prsa, pa narežite meso na tanke trakice. Dobro promiješajte sa Gochujangom, soja sosom i soli tako da su svi komadići mesa obloženi, te ostavite barem pola sata u hladnjaku, a najbolje preko noći.

Prije nego krenete kuhati operite i fino narežite svo povrće, kako bi vam sve bilo spremno jer će samo kuhanje ići jako brzo. Ja sam sve narezala na oštri ribež za zelje, pa sam bila za čas gotova.

Kada ste spremni za kuhanje, stavite prazni wok na jaku vatru na par minuta da se dobro ugrije. Ispržite pripremljeno meso na suncokretovom ulju u dvije ili tri manje ture dok se ne zahrska. Po potrebi u wok dodajte malo po malo ulja. Maknite svo meso iz woka i stavite na stranu.

Vratite wok na jaku vatru i u njega dodajte preostalu žlicu ulja, pa uz miješanje par minuta pržite papriku. Dodajte češnjak i Gochujang, promiješajte i kuhajte koju minutu da se okusi razviju. Ubacite u wok mrkvu, pa nakon minutu-dvije kuhanja ubacite i luk pa podlijte vodom. Vruća će para omekšati povrće i ono će biti gotovo za samo par minuta. Vratite meso u wok, začinite sve sa soja sosom, ribljim umakom i sezamovim uljem, pa posipajte po svemu kukuruzni škrob. Za kraj sve dobro promiješajte da se sjedini, a umak zgusne.

Poslužite odmah preko kuhane riže.

Korean Chicken Stir-Fry II / Korejska piletina iz woka II

Korean Chicken Stir-Fry I / Korejska piletina iz woka I

A few weeks ago my BFF brought me a bag of Gochujang – Korean chili paste, so expect to see it used and abused in many dishes to come. As you could already guess from the recipe title, there are more Korean chicken stir-fry recipes I plan on publishing, so be sure to check in soon, if that’s how you roll.

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INGREDIENTS:

(Yields 2 servings / 2.21 EUR per serving / 4.41 EUR for all)

For the meat:

1 chicken breast (2.67 EUR)

1 tbsp Gochujang (0.13 EUR)

1 tbsp soy sauce (0.07 EUR)

Pinch of salt (0.01 EUR)

2 tbsp corn starch (0.04 EUR)

3 tbsp sunflower seed oil, divided (0.04 EUR)

For stir-fry:

1 tbsp sunflower seed oil (0.01 EUR)

2 red horn peppers, thinly sliced (1.00 EUR)

6 garlic cloves, minced (0.20 EUR)

Small piece of ginger, minced (0.07 EUR)

1 tsp Gochujang (0.07 EUR)

1 tsp soy sauce (0.03 EUR)

1 tsp toasted sesame oil (0.07 EUR)

¼ cup water (–)

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METHOD:

Remove bone and skin from chicken breast, then cut the meat into thin strips. Mix well with Gochujang, soy sauce and salt, so all pieces are coated and allow to rest in a fridge for at least half an hour, but best overnight.

When ready to cook, place empty wok on high heat for a few minutes until it’s thoroughly heated through. Toss the prepared meat in corn starch. Stir-fry the meat on sunflower oil in two or three smaller batches until crispy and slightly charred. As necessary, add a bit more oil to your wok. Remove all the meat from wok and be sure to deglaze the pan with a bit of water. Pour all those delicious juices from the pan over meat and set aside.

Return wok to high heat and add in the remaining tablespoon of oil, then stir-fry red peppers for a few minutes. Add in garlic, ginger and Gochujang, stir and cook for another minute or two. Return in the meat with all its juices, add another teaspoon of soy sauce, sesame oil and water, then stir until everything is combined and heated through. The corn starch remnants from frying the meat will thicken the sauce until it’s nice and glossy. Serve immediately over a bed of cooked rice, or stir in precooked noodles. I used these homemade thick noodles.

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Pred par mi je tjedana najbolja frendica donijela paket Gochujanga – korejske chili paste, tako da očekujte da će se taj sastojak pojavljivati u mnogim budućim jelima. Kako ste već mogli pogoditi iz naslova, planiram objaviti još recepata za korejsku piletinu iz woka, pa svakako navratite opet, ako vam se takva klopa sviđa.

SASTOJCI:

(Za 2 porcije / 16,48 kn po porciji / 32,96 kn za sve)

Za meso:

1 pileća prsa (20,00 kn)

1 žlica Gochujanga (1,00 kn)

1 žlica soja sosa (0,50 kn)

Prstohvat soli (0,01 kn)

2 žlice kukuruznog škroba (0,30 kn)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

Za wok:

1 žlica suncokretovog ulja (0,10 kn)

2 crvene paprike roge, tanko narezane (7,50 kn)

6 češnjeva češnjaka, sitno sjeckanih (1,50 kn)

Mali komadić đumbira, sitno sjeckani (0,50 kn)

1 žličica Gochujanga (0,50 kn)

1 žličica soja sosa (0,25 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

¼ šalice vode (–)

PRIPREMA:

Odkoštite i skinite kožu sa pilećih prsa, pa narežite meso na tanke trakice. Dobro promiješajte sa Gochujangom, soja sosom i soli tako da su svi komadići mesa obloženi, te ostavite barem pola sata u hladnjaku, a najbolje preko noći.

Kada ste spremni za kuhanje, stavite prazni wok na jaku vatru na par minuta da se dobro ugrije. Pripremljeno meso pomiješajte sa kukuruznim škrobom. Pržite meso na suncokretovom ulju u dvije ili tri manje ture. Po potrebi u wok dodajte malo po malo ulja. Maknite svo meso iz woka i svakako sa malo vode otopite sve što se uhvatilo po woku. Te fine sokove prelijte preko mesa i stavite na stranu.

Vratite wok na jaku vatru i u njega dodajte preostalu žlicu ulja, pa uz miješanje par minuta pržite papriku. Dodajte češnjak, đumbir i Gochujang, promiješajte i kuhajte još minutu-dvije. Vratite u wok meso sa svim sokovima, dodajte još žličicu soja sosa, sezamovo ulje i vodu, pa dobro sve promiješajte i kratko prokuhajte da se sve sjedini i ugrije. Ostaci kukuruznog škroba od prženja mesa će zguznuti umak dok ne bude izvrstan i sjajan. Poslužite odmah preko kuhane riže, ili umiješajte u sve kuhanu tjesteninu. Ja sam upotrijebila ove domaće rezance.

Korean Chicken Stir-Fry I / Korejska piletina iz woka I

Red Pepper Fried Rice / Pržena riža sa crvenom paprikom

Hey, guys! I had a bunch of random leftovers in my fridge the other day, so I decided to whip up a really quick stir-fry.

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INGREDIENTS:

(Yields 2 servings / 1.26 EUR per serving / 2.51 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

2 red horn peppers (1.00 EUR)

3 garlic cloves (0.10 EUR)

Pinch red pepper flakes (0.03 EUR)

1 small onion (0.07 EUR)

Half a cup of precooked chicken chunks (0.67 EUR)

2 cups precooked rice (0.20 EUR)

1 egg (0.20 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp roasted sesame oil (0.07 EUR)

METHOD:

Wash, peel chop up peppers, garlic and onion. Whisk the egg in a small bowl. Place wok on high heat for a few minutes to thoroughly heat through. To a hot wok add 1 tablespoon of oil, chopped peppers, garlic and red pepper flakes and stir-fry for a couple of minutes. Then dump in the onion and precooked chicken chunks and stir-fry for another few minutes. Add in another tablespoon of oil and precooked rice, stir to combine and briefly cook.

Move everything to one side of the wok, add remaining tablespoon of oil to empty part of the wok bottom and pour whisked egg into oil. Briefly cook the egg, folding it with your spatula. Break the cooked egg into smaller chunks, pour soy sauce and sesame oil over rice and stir until everything is combined. Serve immediately.

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Pozdrav svima! Imala sam dosta nekakvih ostataka što su mi se povlačili po frižideru, pa sam odlučila na brzinu smutiti jedan stir-fry u woku.

SASTOJCI:

(Za 2 porcije / 9,40 kn po porciji / 18,80 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

2 crvene paprike roge (7,50 kn)

3 češnja češnjaka (0,75 kn)

Prstohvat sušenog chilija u pahuljicama (0,25 kn)

1 mali luk (0,50 kn)

Pola šalice komadića kuhane ili pečene piletine (5,00 kn)

2 šalice kuhane riže (1,50 kn)

1 jaje (1,50 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite, ogulite i narežite paprike, češnjak i luk. Razmutite jaje u maloj zdjelici. Stavite wok na par minuta na jaku vatru da se dobro ugrije. U vrući wok dodajte jednu žlicu ulja i narezane paprike, češnjak i chili, pa pržite uz miješanje par minuta. Ubacite unutra luk i komadiće piletine pa kuhajte i miješajte još koju minutu. Dodajte još žlicu ulja, kuhanu rižu, dobro promiješajte i kratko kuhajte.

Pomaknite sve na jednu stranu woka, pa na prazni dio dna dodajte preostalu žlicu ulja. Izlijte razmućeno jaje na ulje i kratko ga pržite, s time da ga nježno preklapate špatulom. Gotovo jaje razlomite na manje komade, prelijte soja sos i sezamovo ulje preko riže i onda sve dobro promiješajte. Poslužite odmah.

Red Pepper Fried Rice / Pržena riža sa crvenom paprikom