Chicken With Herbs Recipe [Pollo alle erbe Recipe]

Today I'm going to show you a delicious and low fat recipe (when you remove the skin or take chicken breast), that's a great alternative to classic fried chicken. Usually you take sage and rosemary but you can also take any other herbages as long as its taste underlines the chicken and does not overlap it.

Chicken With Herbages for 4 ( 380 kcal /serving)

4 chicken legs
2 garlic cloves
6 tbsp olive oil
FRESH herbs (I'm taking rosemary, basil and lemon grass , but you can also take other herbs like sage, thyme or oregano. Just don't take too much or it'll feel like biting into a tea bag.)
salt and pepper to taste
a pan with lit
Optional:
lemons
watercress

1. Peel the garlic cloves. Cut in half lengthswise and then crush it with a cooking spoon.
2. With a knife cut the chicken legs into half. Therefor, place the knife between the drumstick and the chicken back. Cut the skin and meat and then break it with your hands.
3. Lay the meat on a plate and sprinkle with salt and pepper.
4. Take 3 stalks of rosemary, 8-10 basil leaves and on stem of lemon grass, cut into half. Or change depending on what herbs you're using.

5. Let's fry the meat. In your pan, bring olive oil to medium heat. Put the chicken in with skinside down. Fry until golden brown.

6. Turn over and keep frying over low heat.
7. After 2-3 minutes, add your herbs and garlic to the pan and fry until they're releasing their aroma.

8. Close the lid and fry over low heat for 20 minutes. Sometimes baste with the fat in the pan.
9. Done! Just arrange with sliced lemons and watercress and you're done!

Buon Appetito!

Sopa de Fideos Recipe [Nudelsuppe Rezept] Noodle Soup Recipe

This soup is not one of my all time favourites. But I've made it for a lots of people, who actually liked it a lot, so I guess it's just me.
In this recipe I'm using chorizo - a Spanisch sausage. You can use salami oder speck or other sausages with distinctive taste. But since every sausage is different, you have to be very carefully with seasoning.

Sopa de Fideos for 4 (90 kcal / serving)

100g chicken breast (with skin or without)
20 chorizo
20g thin noodles or actual soup noodles
1l chicken broth
salt
pepper
chopped parsley for the finishing touch

1. Put chicken breast, chorizo and broth together in one pot. Bring to a boil and then reduce heat. Let slightly cook for ca. 5 minutes and then take the pot from the stove.
2.Remove chicken and chorizo from the pot, but keep the broth!
3. Let the meet cool. Remove the chicken skin and tear it into stripes.
4. Cut the chicken skin into fine stripes. If chicken was skinless, skip this step.
5. Cut the chorizo into fine stripes.

6. Bring the soup to a boil. Break the noodles into 3cm pieces and add them to the soup. Let everything boil for ca. 3 minutes or until the noodles get soft.
7. Add meat, skin and chorizo back to the broth, so they warm up.
8. Add salt and pepper to taste. Arrange in a bowl and sprinkle with parsley.

Buen Provecho!

Mussels Soup Recipe [Muschelsuppe Rezept]

This recipe uses mussels from can. You can also use fresh mussels, still in their shell and add clam shells (it looks better), but then you have to clean them first, which is not described in this recipe. Please be careful when cooking shells, if they don't open while cooking, they're not edible anymore!

When mussels are cooked too long, the taste will change for worse.

Mussels soup for 4 (80 kcal / serving)

18 mussels
20g butter
20g celery
1l chicken broth
salt
pepper
2tsp chopped parsley (for decoration and finishing touch)

1. Wash the celery and chop it into fine pieces.
2. In a pot (big enough to hold all the ingredients), melt butter over low heat.
3. Add the celery and fry until soft.

4. Add the mussels and fry for a few moments only.
5. Add the broth and bring to medium heat.
6. Let simmer for ca. 5 minutes.
7. Taste with salt and pepper.
8. Arrange in a bowl and sprinkle with the parsley.

Bon Appetit!

Bang Bang Chicken Recipe [Banbanji Rezept] (Banbanji Recipe)

This recipe seemed really odd to me and I wasn't sure if I would like it. The first bites are really weird ... but the more you eat, the better it gets! What a great dish.
You should note, that this is a cold dish!

Banbanji for 4 (360kcal/serving):

300g chicken breast
100g cucumber
1,2l chicken stock
60g spring onions
20g ginger
          For the sauce:
40g spring onions
10g ginger
4tbsp sesame paste (I took the Arabian Tahina, if you take Chinese or Japanse paste, you might need less sugar)
2tbsp rice vinegar
2tbsp soy sauce
3tbsp sugar
1tbsp sesame oil
2tsp chinese chile oil (called Ra-Yu or La-Yu)


1. For the broth, cut the spring onions into 2cm pieces. Cut the ginger into slices.

2. In a pot, bring chicken stock with spring onions and ginger to boil. Add the meat and let cook over low heat for ca. 20 minutes.
3. Take the pot from the plate and let everything cool on room temperature.
4. Cut cucumber into slices. For the sauce, chop the sprin onions, peel and chop the ginger.
5.Take 5tbsp of broth from the pot and but it in a bowl. Add sesame paste and vinegar. Add soy sauce and sugar. Add sesame oil and chili oil. Mix well. Now add the chopped spring onions and ginger.

Mix everything well.

6. Now take the meat out of the broth and pat dry with a kitchen towel. Cut into very thin pieces or rip with your fingers.
7. Arrange on a plate with the cucumbers. Add the sauce and done! You should serve rice with it.

请慢用!!

Coq Au Vin Recipe [Coq au Vin Rezept]

While I'm sitting here and having dinner (commercial potatoe salad ... oh well) I thought I might as well post another recipe.
This time it's Coq Au Vin, a very famous French dish. I've heard about it during my first French class in high school. We had a weird book about Arthur le perroquet and other stuff...

For this recipe you need time to let the chicken rest!! So if you want to have Coq au Vin for dinner, you should prepare it around lunch.

Coq Au Vin for 4 (470kcal/serving)

4 chicken legs
400ml red wine
1 small onion
50g celery
100g carrots
2 garlic gloves
2 bay leaves
flour
30g butter
600ml veal stock (commercial product, of course)
salt and pepper to your taste

1. Peel the onion. Cut them into ca. 1cm cubes. Dice the celery into 1cm pieces.. Peel the carrots and cut the same size as the celery.
2. Without peeling, crush the garlic with a spoon.
3. Cut the chicken legs into two parts: thigh and drumstick.
4. In a big bowl, place onions, celery, garlic and carrots. Put the meat on top of the vegetables. Pour over the wine. Add bay leaves. Cover the bowl with plastic wrap and let it rest in the fridge for ca. 5 hours.

5. Take the meat out the wine and keep the marinade! The meat will have a very weird colour  now, but that's alright! Get the garlic gloves out of the marinade. You won't find them later.
6. Dry the meat with kitchen towles. Now put on a plate and season with salt and pepper.
7. Sprinkle the flour and turn, so the meat is covered.
8. Now, in a big pan, let butter melt over medium heat.
9. Lay in the meat, skin side down. Fry until the skin gets golden brown. Turn and keep frying until brown as well.

10. Pour over the marinade. Add the stock and bring to medium heat.

11. Bring to a boil, then reduce heat to low. Cover the pan and let simmer for about 20 minutes.
12. Then just taste with salt and pepper and you're done!!

Bon appetit!

Fried Chicken Recipe [Frittiertes Huhn Rezept]

First of all, I'd like to say, I'm sorry, because I can't show you all recipes. That doesn' mean, I didn't make them, I just can't show you.

I made Lasagna and I can't show you, because I made them at my grannies home and forgot my camera. When I'm free, I'll post the recipe anyway, but without pics.

I also made (or tried to make) Gnocci di Zucca, which didn't turn out very well. I can't show you, because I screwed up the recipe and therefore can't explain you how to make them. I don't know, want went wrong. When I have time, I'll try to make them again.

Now I'm going to show you how to make fried chicken. This is a side dish, you have to serve it with something else. If you want to have it as main dish (without anything else), you have to double the ingredients.


Fried Chicken Recipe for 4 (400kcal per serving)

300g chicken breast
          For the seasoning:
1tsp paprika
1tsp garlic powder
1/2tsp cayenne pepper
1/2tsp salt
1/4tsp pepper
          For the dough:
160g wheat flour
1 beaten egg
100ml milk
Oil for deep frying


1. Cut the meat into bite size pieces.
2. In a big bowl (big enough to hold the meat as well) mix the spices well. Put in the meat and stir until coated.
3. In another bowl, mix flour, egg and milk and whisk.

4. In a big pan, heat the frying oil to high heat (not too high, the oil musn't smoke!)
5. Now we have to fry the chicken. Coat it well with dough (be careful, it's really sticky) and then place in the hot oil, piece by piece. Don't put it all in at once, because the oil temperature will drop.
6. Fry until golden brown. If you're pan isn't high enough, you may have to turn the meat once or twice.

7. You can serve with parsley and lemon slices.

Enjoy your meal!

Lemon Chicken Recipe [Frittiertes Huhn mit Zitrone Rezept]

This is a recipe I know from China - my dad took us to a restaurant near his work (no, we're not Chinese, he just worked there) in Beijing and he love this restaurant and of course wanted us to love it to.
Not hard to say, I didn't like it very much. Everything was SO spicy. They're speciality were spicy ribs and my parents could eat them like chips. I was only able to eat half of it and was already crying like a baby. I have no idea if it was good, because during that evening I never felt my tongue again.
So next time we went there (of course we had to go a second time) my parents went for the ribs again and I wanted to try something else and I found Lemon Chicken.
I can't say I liked it very much either...
but years have passed, my taste changed and I got curious again. Thank God, because it was delicious!


Lemon Chicken for 4 (350kcal/portion)

400g chicken thighs with skin but withou bones (if not without bones, buy regular chicken thigh with skin and remove the bones ... it's a little complicated, but I did it too!)
Salt
2 tbsp Sake (rice wine)
100g starch
Frying oil
     For the sauce:
150g sugar (yes)
100g lemon juice
60g rice vinegar
100g water
2tbsp starch
big pan, large enough to deep fry

1. Slightly cut in the meat from both sides. Be careful not to cut it through.
2. Lay on a plate next to eachother. Sprinkle with salt and sake and rub in. Put aside for 10 minutes.
3. While waiting, we can mix the sauce. In a bowl, mix sugar and vinegar. Add lemon juice and stir. Finally, add starch and mix well.
4. On another plate, sprinkle starch. Roll the meat in it until everythings covered.
5. Now we can deep fry the meat. Lay a paper towel on a plate. Heat frying oil (enough for deep frying!) in a pot or big pan an bring to 180°C)
6. Piece by piece (too much at one time will make the temperature drop too fast) put meat in the pan and deep fry.

7. When the meat is coming up, you can fry it another minute. Then take out and lay it on the paper towel plate.
8. Take another pan or remove the oil from your used pan and pour in the lemon sauce. Bring to boil on medium heat.
9. While the sauce is simmering to thicken, cut the meat into bite size pieces.
10. When the sauce has thickend, add the meat and stir until everything is covered. That's it!

请慢用!!