Crispy Fried Chicken

I know I said that I would be sharing recipes for Roasts and sides in the weeks to come. I did however forget to mention that the sides would not just be dips and salads/breads but also meaty (protein - veg/non-veg) starters/bites. After all you need to prepare a complete meal for the upcoming #Thanksgiving, #Christmas and #New Year celebrations. So the Crispy Fried Chicken did resonate out of Mummy's recipe of KFC (Kentucky Fried Chicken) - the recipe of which I will share another day (will not specify when ;) )

This is an all too easy recipe to create. I did mention in one of my recent posts of my little one's love for Chicken Drumsticks. Well this was to please my princess. I served this Chicken starter with the Coleslaw - the KFC way and some dips as well. Yes and this is one of those long overdue recipes that has been sitting on the back burner as well.

My little one raved about the crispiness of the chicken and to top it was all drumsticks. She loved it to the very last bite.

You need: 

• 7-8 chicken drumsticks, cleaned
• 3-4 cups of breadcrumbs
• 2 large eggs, whisked
• Salt to taste
• Ginger and Garlic powder (optional)
• 1 chicken stock cube (optional)
• Oil - for frying battered chicken

Ammo required:

• A large wok
• A large flat plate with breadcrumbs
• A perforated ladle
• A perforated vessel lined with kitchen towel/tissues
• A large bowl to whisk eggs and dip the chicken drumsticks

The Make
Preparation time: 5-10 minutes | Cook time: 20-30 minutes | Serves 4-6 adults

1.  The first step in the process of making the Crispy Fried Chicken is to lay out all the required vessels and ingredients. If using the ginger and garlic powder and the stock cube, make sure to powder the stock cube and add it along with the ginger and garlic powder to the breadcrumbs. Alternatively you can also add it with the egg but sometimes all of the egg does not get used.
2. In a large wok, heat the oil on medium-low heat. Meanwhile, roll the drumsticks in the whisked eggs draining off the excess back in the bowl and roll it evenly over the flat plate with the breadcrumbs already spread out.
3. Once the oil heats up, gently slide in the prepared drumsticks and line up without any overlapping or interaction between each drumsticks. After 2-3 minutes, using the perforated ladle, turn over the drumsticks and repeat after another 2-3 minutes. Ensure that the batter does not burn and if the oil gets too hot between batches, lower the heat and repeat. Each batch to follow would take lesser time to fry. The first batch may take up to 8-10 minutes depending on the size of your wok and weight of the drumsticks. Transfer the fried chicken to the perforated vessel to drain off the excess oil.
4. Once the batches of the chicken drumsticks are fried and drained off the oil, serve hot with your favourite sides. In my case, it was the coleslaw, hot chili sauce for me and hubby and tomato ketchup for the little princess. The tartar sauce was for the calamari -the recipe of which will follow soon enough.

Hope you and your little one(s) enjoy this make as well.

Kids' Special #3 - Clear Vermicelli veggie or chicken soup with quail eggs

This is a simple but flavoursome soup that kids' would love! It is especially good as an in between snack or a start to a supper or lunch.

Normally kids' prefer noodles but since my little one does not take well to too much of maida/plain flour related ingredients on a daily basis, and does actually like vermicelli, I substituted noodles with vermicelli.

You can also use shredded chicken instead of or with the mixed vegetables.

You need:

• 1 cup vermicelli / noodles
• 2 quail eggs (optional), boiled
• 1/2 cup of vegetables or (1/2 cup of shredded chicken (optional))
• Salt to taste
• Pinch of white pepper
• 2 cups Stock (either veg/nonveg freshly prepared) or 1 stock cube
• 2 tsp of butter
• 1/4 tbsp ginger-garlic paste
• Drizzle of oil
• 2 cups of water + more as desired

The Make
Serves 1 child | Cooking Time: 20 minutes | Preparation Time: 10 minutes

1. The quail eggs are optional but is recommended owing to its immense number of benefits. Do check out its nutritional value here. It takes a minute to a minute and a half to boil. In fact once the water starts to boil leave it on for about 20 seconds and turn off the flame. Once the water is cooled, de-shell and set aside.

2. In a wok, heat the oil and saute the veggies  (and/or chicken) with a pinch of salt on medium heat. Cover and cook for 5 minutes. Add the butter and saute once more.

3.  Uncover and add the ginger-garlic paste and saute well for a minute. Next powder in the stock cube followed by the water or the prepared stock and bring to a boil.

4. Next add in the vermicelli and bring to a boil. Lower to medium-low and simmer for about minute.

5. Serve in a bowl and top with the quail eggs and a side of crusty bread.

Comfy Beef Stew Soup

Still post the celebratory weeks of Christmas, New Year, weddings and more,coupled with a cool weather calls for more simple, warm, homemade comfort food. This one stems from such a moment in the recent past. Hope you can enjoy this bowl of comfy goodness with your family. Add some crusty bread loaf and you have a perfect meal! You can try this one with the Crunchy homemade soda bread recipe I posted yesterday.

For my vegetarian friends, please note you can substitute the beef with 200 gms of mushrooms and need only 20-30 minutes to cook this dish when cooked in the pressure cooker. You can also add beans of your choice about 100 gms.

You need:

• 1/2 kg of fresh beef meat, cut into 1" cubes
• 2 medium sized potatoes, peeled and diced
• 2 medium sized carrots, peeled and diced
• 1 onion, diced
• 2 cloves of garlic, minced finely
• 1 cup of tomato puree
• 2 tomatoes, chopped
• 1 bay leaf
• 2 tsp of pepper powder
• 1/4 cup of plain flour
• 2 cups of beef stock
• 1/2 tbsp parsley leaves, finely diced 
• Lime leaves or cilantro for garnish (optional)
• Salt to taste
• Drinking water as required
• 1 tbsp of Worcestershire sauce (optional)
• 1 cup of red wine (optional)
• 1 cup of Guinness (optional)

The Make

Serves 4 adults | Preparation time: 10 minutes | Cooking Time: 45-60 minutes

Note: This recipe is best made in a slow cooker however if you do not have the time or a slow cooker, you could opt for the faster option as below. In a slow cooker, this recipe would require a minimum of 6 hours.

1. In a large pressure cooker, combine the beef, garlic, onions, potatoes, carrots and tomatoes. Saute on medium-low heat. 

2. Pour in the puree and season with Worcestershire (optional),bay leaf, parsley and pepper. 

3. Stir the flour and beef stock together in a separate bowl and add into the beef mix. Stir well. Add the optional Guinness and wine.

4. Cover and cook for 45 minutes or for 4 whistles on medium-high and 4 whistles on low heat.

5. Once the pressure has settled, uncover and do a salt check and add salt as required. Check also if you have sufficient liquid for your soup, else add more as required. Remove the bay leaf before serving. Garnish if required with cilantro or lime leaves.

Serve hot with a side of Crunchy Rosemary and honey soda bread ! Bon appetit!