Ellens Korean Chicken Food

KOREAN CHILLI, SESAME & HONEY CHICKEN

Korean chilli, sesame & honey chicken image

A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve

Provided by Good Food team

Categories Dinner, Lunch, Supper

Time 35m

Yield Serves 6-8

Number Of Ingredients 11

Ingredients

12 chicken thighs , boneless and skinless
2 tbsp soy sauce
1 tbsp sesame oil
thumb-sized piece ginger , grated
4 spring onions , sliced
4 tbsp Korean chilli paste (gochujang) or use a mixture of 3 tbsp ketchup and 1 tbsp sriracha chilli sauce
2 tbsp honey
juice ½ lime
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp sesame seeds

Steps:

Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.

Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium

KOREAN FRIED CHICKEN

Korean fried chicken image

Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. They make ideal finger food for a buffet, but don't forget the napkins

Provided by Elena Silcock

Categories Buffet, Dinner

Time 30m

Number Of Ingredients 11

Ingredients

500g chicken wings
large chunk of ginger, finely grated
50g cornflour
vegetable oil, for frying
sesame seeds and sliced spring onion, to serve
6 tbsp dark brown sugar
2 tbsp gochujang (Korean chilli paste)
2 tbsp soy sauce
2 large garlic cloves, crushed
small piece ginger, grated
2 tsp sesame oil

Steps:

To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium

ELLEN'S CHICKEN STEW

Ellen's Chicken Stew image

This is my sister-in-law's recipe. Shes makes this a lot for friends and relatives who are sick. After some thought on this, I've decided and making it again recently. I've decided to cut the amount of black pepper to 1/2 tablespoon, (original says 1) that is plenty I think--especially for those who don't like food real hot. But you decide.

Provided by True Texas

Categories Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chicken breast, cut in small pieces
1 (15 ounce) can chicken broth
1 (26 ounce) can cream of chicken soup, large can
1 (16 ounce) package baby carrots, diced in small pieces
2 medium potatoes, peeled & diced in small pieces
1 (5 ounce) can green peas, use smallest can & drain
salt
1/2 tablespoon pepper

Steps:

Cook/boil chicken breast pieces in chicken broth, until tender and done in stew pot.
Add cream of chicken soup to the chicken and broth, stir until smooth, add vegetables.
Cover and simmer until vegetables are tender.

Nutrition Facts : Calories 532.2, Fat 22.2, SaturatedFat 6.4, Cholesterol 87.4, Sodium 1811.9, Carbohydrate 47.3, Fiber 7.7, Sugar 9.6, Protein 35.3

ELLENS CHICKEN RECIPE

Ellens Chicken Recipe image

This chicken recipe is from a cookbook a group I belong to (Ellen submited this one) put out to raise money - it was a huge success and I get inspiration from it weekly. This is by far my families favorite - the smell while its cooking is unbelievably good! I generally use skinless chicken thighs. Hope you love it as much as we do.

Provided by cooking for boys

Categories Whole Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup water
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons sherry wine
1 tablespoon minced garlic
1 teaspoon ground ginger
12 chicken wings or 12 chicken thighs

Steps:

Put chicken in a 9 * 13 baking dish. Mix all of the ingredients together and pour over the chicken. Put in the oven and bake at 375 for 30 - 40 minutes.
Enjoy!

Nutrition Facts : Calories 477.7, Fat 19.8, SaturatedFat 5.4, Cholesterol 178, Sodium 1617.6, Carbohydrate 20.6, Fiber 0.9, Sugar 14.4, Protein 45.1

ELLEN'S FAMOUS CHICKEN SALAD

Ellen's Famous Chicken Salad image

This is an outstanding chicken salad recipe. It makes delicious sandwiches for afternoon tea parties - have copies of the recipe on hand! The recipe comes from "Swe-e-e-et Tea & Magnolias" by Ellen Powell. Note: Salad cubes are produced in North Carolina by the Mt. Olive Pickle Company. The product is available in grocery stores throughout the southeastern United States. Finely diced pickles are a decent substitution, however.

Provided by D. Todd Miller

Categories Chicken Breast

Time 10m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

4 cups chicken, cooked, deboned and cut up
1 cup celery, cut fine
1 cup diced pickle, drained (salad cubes are best)
1/2 medium apple, grated (Golden Delicious is recommended)
1 tablespoon sugar
1 cup mayonnaise (I use Hellmann's brand)

Steps:

Cut cooked chicken into small pieces.
Add celery, salad cubes, grated apple, sugar, and mayonnaise. Mix well.
Best when refrigerated overnight.

Nutrition Facts : Calories 104.1, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 358.6, Carbohydrate 8.7, Fiber 0.5, Sugar 4.2, Protein 0.4