poultry

Soto Ayam

While in Indonesia I discovered the delightful
soto ayam which is their style of chicken soup. The flavors mesh perfect
together and I left the country having found one of my favorite recipes. My
family and I visit The Noodle House frequently and the sous chef who is from
Indonesia always makes this dish for me. I have always wanted to try it myself
at home but never had all the ingredients. However this weekend I made sure to
get them so I could make it myself. Unlike the Western soup which is already
served for you with everything this dish was served in Indonesia separately. The
broth was in one large pot and you would first add the broth and then the
toppings of your choice. Soy sauce, eggs, lime, scallions and sambal are an
absolute must for this main course.
1 whole chicken (about 4 pounds), cut into
pieces (including back)
7 cups water
1 cup coconut milk
1 stalk of lemon grass (cut into 3 strips)
1-1/2 teaspoons ground coriander
1-1/2 teaspoon ground cumin
4 scallions, chopped
1 teaspoon red pepper flakes
2 teaspoons salt
3 cloves of garlic, chopped
1 teaspoon ground turmeric
2-inch piece of galangal (peeled and
sliced)
2-inch piece of ginger (peeled and sliced)
Juice of 1 lime
For servings:
1 packet of vermicelli or 2 packets instant
noodles, cooked per package directions
Chopped scallions
Soy sauce
Quartered boiled eggs
Quartered limes
1.     
Bring
chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam.
2.     
Add
coconut milk, lemon grass, coriander, cumin, shallots, garlic, turmeric,
galangal, red pepper flakes, salt, ginger and lime juice. Bring to a full boil,
cover and reduce too low for 45 minutes.
3.     
Remove
chicken and shred from bone. Add shredded chicken back into soup. Discard
bones. Bring to a full boil, cover then reduce heat to low. Allow to cook another
15 minutes.
4.     
Add broth
into bowl then add toppings as you like.
Yields: 4 servings

Healthy Chicken Burgers

My son has been a fan of chicken burgers
for a while now and homemade ones are always much better than elsewhere. I put
a lot of really healthy alternatives in these mini burgers for your little
ones. This is one of my son’s favorites and he’s always quick to gobble them
down. I cut out bread into a cute shape because as you know it’s all about the presentation
when it comes to kids. As soon as my son saw this he was excited and wanted to
eat it. 

To Freeze I bake, wrap individually in foil packets then place 3 in a freezer bag. When needed I simple pop the foil packed into the oven at 350F for about 15 minutes. 

1 pound ground chicken
1 small red onion, chopped
1 apple, grated
1 carrot, chopped
1/2 teaspoon dried thyme
1 garlic clove
1/2 cup bread crumbs
2 tablespoons olive oil
1.     
In a small
9-inch skillet on medium heat add red onion, apple, carrot, thyme and garlic.
Cook until tender about 4 minutes.
2.     
In a food
processor add onion mixture and pulse. In a medium sized bowl add chicken and
onion mixture. Mix well. Shape into small patties.
3.     
Pre-heat
oven to 350F. On a baking sheet and non-stick baking mat brush remaining olive
oil. Place the burgers on baking sheet and bake until golden for 10 minutes on
each side until thoroughly cooked.
Yields: 10 patties

Crispy Baked Chicken Nuggets


This past year I have really been looking at the food I buy and what I feed my family, especially my son. It seems that every product in the store these days is filled with preservatives and unhealthy ingredients. It’s pretty ironic how we fill our bodies with the most unnatural processed things when God has blessed us with so many healthy choices. I will be posting healthy kid recipes here at Ya Salam Cooking from now on and I hope they benefit you as much as they have been me. 
 

When it comes to a lot of foods I do opt for making them myself over the pre-made stuff. I never buy canned foods and I try to always eat fresh or frozen. I think those are some really important things we should all do. Recently I have really put my foot down when it comes to what I feed my son. I have been making all his food as healthy as I can and in batches so that I can freeze then use as needed. Any mother knows that it’s exhausting trying to get a four old to eat especially the right choices. But in the end you will feel a lot better knowing your little ones are eating meals that are actually good for them then giving in to all that pre-made frozen junk and fast food. 
To freeze I cut squares out of aluminum foil then place 4-5 nuggets into each one and wrap. I do this until all the nuggets are finished and I place into zip-lock freezer bags making sure that most of the air is out the bag. When re-heating you simply place the foil back in the oven and bake until warm. 
2 cups crushed cornflakes 
1/2 teaspoon salt 
4 tablespoons chopped parsley 
1 cup buttermilk 
4-5 chicken breast, skinless and boneless 
1. Add buttermilk into one bowl, sit aside. In a another bowl add cornflakes, salt and parsley, mix and sit aside. 
2. Pre-heat oven to 400F. Lay a non-stick baking mat on a baking sheet, brush lightly with olive oil. 
3. Cut chicken into small pieces. Coat in buttermilk then roll in cornflake mixture. Place on baking sheet. Bake for 10 minutes, remove and flip chicken and then bake for a remaining 10 minutes.
Yields: 25-30 nuggets

Catalonian Chicken Sandwich

I have been quite interested in Catalonia for a while now. After all some of the best techniques and recipes have come from the region and it is said they were also the first people to publish recipes and cookbooks. I have always wanted to visit Barcelona and take part in the medieval food festivals they have which plays an honor to their roots. I made a sandwich to play tribute to the beautiful region that I so adore. You can add your favorite toppings for mine I love organic arugula and tomatoes.

Lemon/Garlic chicken:
8 ounces skinless chicken breast
2 tablespoons olive oil
1 shallot, finely chopped
4 garlic cloves, smashed
1 teaspoon paprika
Juice of 1 lemon
2 tablespoons chopped fresh parsley
Salt and pepper to taste

1. Sandwich the chicken breast between two sheets of plastic wrap. Beat out evenly with a rolling pin until the breast are 1/4 inch thick.

2. Cut the chicken into strips. Heat the oil in a saute pan on medium heat. Stir fry the chicken, shallot, garlic and paprika until thoroughly cooked. Add the lemon juice and parsley, salt and pepper.

Aioli:
1 large egg yolk, at room temperature
1 teaspoon white vinegar
5 tablespoons sunflower oil
5 tablespoons olive oil
4 garlic cloves, smashed

1. Place the egg yolk and vinegar in a food processor or blender. With the motor running add the olive oil, 2 teaspoons at a time.

2. When the olive oil has been added, add the sunflower oil in the same way, until it resembles mayonnaise. If it is too thick, add a little more vinegar. Stir in the garlic and salt to taste, chill.

Yields: 4 servings