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

Chicken Teriyaki Fried Rice / Pržena riža s piletinom i teriyaki umakom

I was in a mood for something flavorful and spicy, but also had a lot of odds and ends floating around the fridge. Instead of resorting to a takeout, which is undoubtedly always my first instinct, I decided to whip up a fried rice dish. For me, fried rice is always the best way to use up any boring leftovers.

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INGREDIENTS:

(Yields 4 servings / 1.28 EUR per serving / 5.11  EUR for all)

For fried rice:

1 chicken breast (2.67 EUR)

½ tsp salt (0.01 EUR)

2 tbsp corn starch (0.07 EUR)

5 tbsp sunflower seed oil, divided (0.03 EUR)

2 large carrots (0.13 EUR)

1 red bell pepper (0.20 EUR)

3 cloves of garlic (0.10 EUR)

¼ small head of cabbage (0.20 EUR)

1 onion (0.10 EUR)

2 cups precooked rice (0.20 EUR)

For teriyaki sauce:

1/3 cup soy sauce (0.33 EUR)

½ cup warm water (–)

1 tbsp corn starch (0.03 EUR)

2 tbsp honey (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

Pinch of cayenne pepper (0.03 EUR)

Additional:

4 tbsp crushed cashews for serving (0.67 EUR)

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METHOD:

Dice the chicken, sprinkle with salt and let sit for about 20 minutes. Meanwhile, wash, peel and thinly slice all the vegetables so you have everything ready once you start cooking, as it’s gonna go quickly. Place wok on high heat to get it thoroughly warmed up. Toss chicken with corn starch.

Add 2 tablespoons of oil to hot wok and half of the chicken. Stir-fry for a few minutes, until chicken is crispy and golden. Remove chicken from wok and then repeat the process with remaining meat and fresh 2 tablespoons of oil. If necessary, deglaze the pan in between. Once you removed the chicken, add a bit of water to wok, place it back on high heat and scrape all the bits off with a spatula. Allow most of the water to evaporate, but be sure to reserve this sauce with all its delicious bits for later.

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Once all the meat is done and you did another deglazing, add remaining oil to the wok and gradually add in thinly sliced carrots, bell pepper, garlic, cabbage and onion, following this order. Stir-fry for a minute or two before adding in each new vegetable. Return chicken to the wok, add precooked rice and stir everything well.

In a bowl, quickly whisk together all sauce ingredients and add the sauce all the juices left over from deglazing the pan. Pour sauce over veggie, meat and rice mixture in wok, give everything a good stir and cook for a few seconds, just until the sauce thickens. Serve immediately sprinkled with crushed cashews.

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Jelo mi se nešto bogatog okusa i začinjeno, ali sam imala i hrpu nekakvih ostataka koji su mi se povlačili po frižideru. Umjesto da pribjegnem tome da naručium dostavu, što mi je bez dvojbe uvijek prvi instinkt, na brzinu sam smutila ovu prženu rižu. Jer za mene je pržena riža uvijek najbolji način za iskoristiti dosadne ostatke hrane.

SASTOJCI:

(Za 4 porcije / 9,57 kn po porciji / 38,26 kn za sve)

Za prženu rižu:

1 pileća prsa (20,00 kn)

½ žličice soli (0,01 kn)

2 žlice kukuruznog škroba (0,50 kn)

5 žlica suncokretovog ulja, podijeljene (0,25 kn)

2 velike mrkve (1,00 kn)

1 crvena paprika (1,50 kn)

3 češnja češnjaka (0,75 kn)

¼ male glavice kupusa (1,50 kn)

1 luk (0,75 kn)

2 šalice kuhane riže (1,50 kn)

Za teriyaki umak:

1/3 šalice soja sosa (2,50 kn)

½ šalice tople vode (–)

1 žlica kukuruznog škroba (0,25 kn)

2 žlice meda (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Prstohvat kajenskog papra (0,25 kn)

Dodatno:

4 žlice drobljenih indijskih oraščića za posluživanje (5,00 kn)

PRIPREMA:

Narežite piletinu na kockice, posolite i ostavite da odstoji 20-tak minuta. U međuvremenu operite, očistite i tanko narežite svo povrće kako bi bilo spremno kada krenete kuhati, jer će sve ići jako brzo. Stavite wok na jaku vatru da se dobro ugrije. Piletinu pomiješajte sa kukuruznim škrobom.

U vrući wok dodajte 2 žlice ulja i pola piletine. Pržite uz miješanje nekoliko minuta, dok piletina ne bude hruskava i zlatna. Maknite meso iz woka i ponovite sa ostatkom piletine i nove 2 žlice ulja. Po potrebi prethodno otopite sve sedimente koji su se skupili u woku od prženja mesa, i to tako da dodate u wok mrvicu vode i nad vatrom špahtlom postružete sve što se za wok prilijepilo. Pustite da većina vode ispari prije nego što ćete takav umak, sa svim ukusnim mrvicama od pečenja sačuvati za kasnije.

Kada je svo meso gotovo i još ste jednom otopili sve mesne sedimente, dodajte preostalu žlicu ulja i postepeno ubacujte tanko narezane mrkvu, papriku, češnjak, kupus i luk, i to slijedeći ovaj redoslijed. Svaki puta minutu-dvije miješajte i pržite prije nego dodate novo povrće. Vratite piletinu u wok, dodajte kuhanu rižu te sve dobro promiješajte.

U zdjelici brzo pomiješajte sve sastojke za umak skupa sa umakom koji ste sačuvali od prženja mesa. Prelijte preko mješavine povrća, mesa i riže te sve dobro pomiješajte. Kuhajte par sekundi, samo dok se umak ne zgusne. Poslužite odmah posipano sa drobljenim indijskim oraščićima.

Chicken Teriyaki Fried Rice / Pržena riža s piletinom i teriyaki umakom

Chicken and Summer Veggie Stir-Fry / Stir-Fry od piletine i ljetnog povrća

Have you tried making Chinese food at home, but never got that taste just right? So then you just succumb to getting a takeaway instead? Those days are now over because I’m gonna let you in on the secret of perfect homemade Chinese food. It’s MSG!

Just kidding. We’re not using that.

It’s all in the sauce. And a really hot and well-seasoned wok. But mainly, it’s the sauce. For wok seasoning, I suggest you just take a peek at Youtube, but it basically comes down to coating the wok in layers of burnt fat. It does sound kinda gross, but it’s the only way to get that deep smoky flavour.

Now onto the sauce.

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INGREDIENTS:

(Yields 4 servings / 0.69 EUR per serving / 2.75 EUR for all)

For the sauce:

3 tbsp soy sauce (0.20 EUR)

1 tsp toasted sesame oil (0.07 EUR)

¼ tsp of cayenne pepper (0.02 EUR)

3 tbsp corn starch (0.10 EUR)

½ cup warm water (–)

For the stir-fry:

½ of large chicken breast (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

3 tbsp oil, divided (0.04 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.20 EUR)

1 large bell pepper (0.27 EUR)

1 large onion (0.10 EUR)

1 large zucchini (0.27 EUR)

IMGP5179

METHOD:

Prepare the sauce by whisking together soy sauce, sesame oil, cayenne, corn starch and water until no lumps remain. Set aside.

Cut chicken into thin strips and rub well with salt and pepper. Allow the chicken to soak in the salt and pepper by letting it rest for 20-30 minutes. During that time mince garlic and wash and chop all the vegetables. You want to have everything prepared beforehand before you start cooking, because it’s going to go fast.

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Place wok on high heat for a few minutes until it starts smoking. Add a tablespoon of oil and half of the chicken to your wok and stir-fry for a few minutes until slightly crispy. Remove chicken when it’s done and repeat with second half of the meat.

Remove all meat from the wok, then add to it remaining tablespoon of oil, chopped carrot and minced garlic. Briefly stir-fry, then gradually add in chopped pepper, onion and zucchini in that order, while stir-frying for a few minutes in between, before adding a new batch of veggies. The idea is to start with firmer veggies which take longer to cook and work your way towards softer ones. Once you’ve finished cooking up all the vegetables, return meat to the wok and stir to warm through. Pour sauce over everything, stir and cook for just a few seconds until the sauce thickens. Be sure not to overcook as the sauce might get burnt and bitter.

Remove from heat and serve immediately over a bed of cooked rice. Either go with the plain old rice, or spice things up with this coconut lime rice.

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Jeste li već pokušavali doma kuhati kinesku klopu, ali vam okus nikad ne bi ispao baš onako kako treba? Pa onda na kraju pokleknete i naručite dostavu? Ti su dani sada iza vas jer ću vam odati tajne savršene kineske hrane iz kućne radinosti. To je MSG!

Šalim se. Nećemo to koristiti.

Stvar je u umaku. I jako vrućem i dobro začinjenom woku. Ali uglavnom je stvar u umaku. Što se tiče začinjavanja woka, predlažem da malo virnete na Youtube. Ali u principu, sve se svodi na to da vam wok bude obložen slojevima zagorene masnoće. To možda zvuči malo ogavno, ali je i jedini način da dobijete onaj duboki dimljeni šmek.

Sad idemo na umak.

SASTOJCI:

(Za 4 porcije / 5,12 kn po porciji / 20,49 kn za sve)

Za umak:

3 žlice soja sosa (1,50 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

¼ žličice kajenskog papra (0,13 kn)

3 žlice kukuruznog škroba (0,75 kn)

½ šalice tople vode (–)

Za stir-fry:

½ velikih pilećih prsa (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

3 žlice ulja, podijeljene (0,30 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (1,50 kn)

1 velika paprika babura (2,00 kn)

1 veliki luk (0,75 kn)

1 velika tikvica (2,00 kn)

PRIPREMA:

Pripremite umak tako da dobro razmutite soja sos, sezamovo ulje, kajenski papar, škrob i vodu, i to tako da ne bude grudica. Stavite na stranu.

Narežite piletinu na tanke trakice i u nju utrljajte sol i papar. Pustite da odstoji jedno 20-30 minuta da se sol i papar upiju u meso. Za to vrijeme sitno nasjeckajte češnjak te operite i narežite svo povrće. Neka vam sve bude spremno prije nego što krenete kuhati, jer će to ići jako brzo.

Stavite wok na par minuta na jaku vatru dok se ne počne dimiti. Dodajte žlicu ulja i pola mesa, pa pržite miješajući par minuta dok se piletina ne zahrska. Izvadite meso kada je gotovo i ponovite sa ostatkom piletine.

Svo meso maknite iz woka, dodajte u wok preostalu žlicu ulja, narezanu mrkvu i sjeckani češnjak. Kratko pržite uz miješanje, pa onda postepeno u wok dodajte narezanu papriku, luk i tikvicu po tom redoslijedu, a sve tako da miješate i par minuta pržite između svakog novog povrća. Ideja je da počnete sa najtvrđim povrćem kojem treba najduže da se skuha i idete prema onom najmekšem. Kada je svo povrće na taj način gotovo, vratite u wok meso i promiješajte da se ono ugrije. Prelijte preko svega umak, dobro promiješajte i kuhajte svega par sekundi, samo da se umak zgusne. Pazite da ne kuhate predugo jer bi vam umak mogao zagoriti i postati gorak.

Maknite s vatre i odma poslužite preko kuhane riže. Možete upotrijebiti i najobičniju rižu, ili učinite stvar zanimljivijom sa ovom rižom sa kokosom i limetom.

Chicken and Summer Veggie Stir-Fry / Stir-Fry od piletine i ljetnog povrća

Lazy Spicy Chicken Noodles / Lijeni ljutkasti rezanci sa piletinom

I’m currently on a kick where I try to utilize my oven to do the most for me. Mostly because I’m a lazy bum, there are no other reasons. This dish fits my vision perfectly.

INGREDIENTS:

(Yields 4 generous servings / 2.03 EUR per serving / 8.10 EUR for all)

For the chicken:

½ tsp salt (0.01 EUR)

1 tbsp corn starch (0.03 EUR)

1 tbsp sweet smoked paprika (0.13 EUR)

½ tsp cayenne pepper (0.01 EUR)

½ tsp ground black pepper (0.01 EUR)

1 large boneless, skinless chicken breast, cut into thin strips (2.00 EUR)

1 large purple onion, cut into half-moons (0.10 EUR)

1 of each red, yellow and green bell pepper, cut into strips (2.13 EUR)

1 chili pepper, finely diced (0.07 EUR)

For noodles:

4 squares of ramen (1.60 EUR)

Two handfuls of dried mushrooms, I used shii-take and mu-er mix (1.33 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 large carrots, peeled and cut into thin strips (0.07 EUR)

3 tbsp soy sauce (0.20 EUR)

2 tbsp toasted sesame oil (0.27 EUR)

Sriracha sauce for topping (0.13 EUR)

IMGP2751METHOD:

Preheat oven to 220°C. In a small mixing bowl combine together salt, corn starch, smoked paprika, cayenne and black pepper. In a large baking dish combine chicken, onion, peppers and chili. Sprinkle with the spice mixture and combine everything well, best with your hands so you can rub the spices into everything. Bake for around 30-40 minutes, until things get crispy around the edges, mixing everything once halfway through baking.

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Meanwhile, boil a large pot of water. Turn off the heat and put ramen and dried mushrooms in to soak. Drain after 10 minutes and cut mushrooms into thin strips. Put wok on high heat until it warms thoroughly, for 3-4 minutes. Add sunflower oil and carrots and toss around for a minute or two. Toss in the mushrooms. After a couple of minutes add dried noodles, soy sauce and sesame oil. Stir fry for a couple of minutes. IMGP2756

In small bowls top noodles with chicken mixture. Drizzle with sriracha and extra soy sauce if needed. I wish I had some fresh spring onions for sprinkling, as those would fit in perfectly. Serve with a bowl of preserves like pickles or mixed veggies.

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Trenutno sam u fazi kada pokušavam sve što mogu strpati u pećnicu. Uglavnom zato što sam ljenguza, a ne iz nekog boljeg razloga. Ovo jelo uklapa se savršeno u moju viziju.

SASTOJCI:

(Za 4 izdašne porcije / 15,20 kn po porciji / 60,81 kn za sve)

Za piletinu:

½ žličice soli (0,01 kn)

1 žlica kukuruznog škroba (0,25 kn)

1 žlica slatke dimljene paprike (1,00 kn)

½ žličice kajenskog papra (0,10 kn)

½ žličice mljevenog crnog papra (0,10 kn)

1 velika otkoštena pileća prsa bez kože, narezana na tanke trakice (15,00 kn)

1 veliki ljubičasti luk, narezan na polumjesece (0,75 kn)

Po 1 crvena, žuta i crvena paprika, narezana na tanke trakice (16,00 kn)

1 čili papričica, sitno narezana (0,50 kn)

Za rezance:

4 kocke ramena (12,00 kn)

Dva pregršta suhih gljiva, ja sam uzela shii-take i mu-er miks (10,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 velike mrkve, oguljene i narezane na tanke trakice (0,50 kn)

3 žlice soja sosa (1,50 kn)

2 žlice tostiranog sezamovog ulja (2,00 kn)

Sriracha sos sa pokapati po vrhu (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 220°C. U maloj zdjelici pomiješajte sol, kukuruzni škrob, dimljenu papriku, kajenski i crni papar. U većem protvanu za pečenje pomiješajte piletinu, luk, paprike i čili. Posipajte smjesom začina i onda prstima utrljajte začine u sve. Pecite oko 30-40 minuta, dok rubovi ne postanu lijepo hrskavi, a jednom promiješajte na pola pečenja.

U međuvremenu zakuhajte veliki lonac vode. Maknite s vatre i stavite unutra ramen i suhe gljive da se namaču. Ocijedite nakon 10 minuta i gljive narežite na tanke trakice. Stavite wok na jaku vatru da se dobro ugrije, na 3-4 minute. Onda dodajte ulje i mrkve, pa miješajte minutu-dvije, pa ubacite i gljive. Nakon par minuta dodajte ocijeđeni ramen, soja sos i sezamovo ulje. Kuhajte miješajući koju minutu.

U maloj zdjelici raspodjelite piletinu po rezancima. Pokapajte sa srirachom i ekstra soja sosom po potrebi. Šteta što nisam imala malo mladog luka da i njega posipam na kraju jer bi se savršeno uklopio. Poslužite sa ukiseljenim povrćem ili kiselim krastavcima.

Lazy Spicy Chicken Noodles / Lijeni ljutkasti rezanci sa piletinom