Garlic Mud Chicken

A recipe for Garlic Mud Chicken. Follow the simple recipe instructions for Garlic Mud Chicken shared by other home cooking experts.

Ingredients
3 lb. Roaster Chicken

3 Garlic*

1 Tbs. Cajun Spices,

3/4 c. Of Olive oil;**

1 c. All purpose flour**


Directions
Preheat oven to 325 *large heads of (about 50 cloves) **or as needed As the coating hardens and bakes on the chicken, the flavors and juices are all sealed in.. Best chicken you ever ate. Put peeled garlic cloves in blender with 1/2 cup of olive oil and Cajun spices. Blend until creamy consistency, add more oil if needed. Place the oil and garlic mixture in a large bowl. Add flour slowly, mixing until a very heavy, thick, smooth mud like consistency is achieved. With string, tie the chicken wings and the legs tight against sides of carcass. Using a spatula, completely coat chicken with Garlic Mud, as evenly as possible, using it all. Fill in all crevices between wings and legs. Place on a rack, breast side up, in a pan and put in preheated oven. Roast whole chicken about 1 1/2 to 2 1/2 hours or until coating is browned well. If using cutup chicken, coat each piece very well, place on a rack and roast for a shorter time, until chicken coating is brown. Serve chicken with the crisp pieces of Garlic coating .. I would suggest using a vertical roaster. It is a wire stand that the chicken slips down on and is vertical. Set your bottom rack as low as possible to accommodate in oven. Even a lower heat setting with a longer roast time is even better., This is a modification of an old Chinese recipe called Beggers 01/05/92 5:35 PM Chicken. They used mud to encase it...Then

put into a hot bed of coals to cook.... FROM: MARTY FEINS

Million dollar recipe

A recipe for Millionaire Chicken. Follow the simple recipe instructions for Millionaire Chicken shared by other home cooking experts.

Ingredients
24 oz. Chicken breast; or 1 chicken

2 c. Leek tops; cut into pieces

2 Slices of ginger root

4 c. Shantung cabbage; shredded

SAUCE A: 2 Tbs. Peanut oil

1/3 c. Scallions; chopped

1 Tsp. Ginger root; minced

1/2 Tsp. Szechuan peppercorns*

1 Fresh hot chili pepper; chopped

SAUCE B: 2 Tbs. Dark soy sauce

1 Tbs. Hoisin sauce

2 Tsp. Honey

2 cl Garlic; minced

2 Tsp. Hot sauce

*Measured after being ground in pepper mill.

Directions
Rinse chicken breasts in water. Bring 2 quarts water to a boil in a saucepan with a tight-fitting lid. Add leek tops and 2 slices ginger. Bring water back to a boil. Add whole chicken breasts cover and cook over high flame for 15 minutes. Turn off heat and allow chicken breasts to cool in water for 45 min. leaving the cover askew. Lift chicken breasts out of saucepan and let them drain in a strainer set over a bowl for 20-30 minutes. Refrigerate chicken breasts well covered until cold. Remove skin and bone then pull chicken meat apart into coarse shreds with fingers. Refrigerate until ready to use. Shred Shantung cabbage and refrigerate. In a sm. saucepan mix together ingredients for Sauce A. In a small bowl Mix together ingredients for Sauce B. In a lg. bowl mix together the chilled cabbage and chicken. Heat Sauce A until it bubbles then simmer for 1 min. Add Sauce B to Sauce A. Pour sauces over chicken and cabbage just before serving. Mix well and serve immediately. All prep. except shredding cabbage can be done a day ahead. Cabbage can be shredded early in the day and then refrigerated. Makes an excellent lunch entree. Can be served as an appetizer alone or accompanied by Shrimp Toast and Pearl Balls. This is thought of as a salad. Think of the sauces as the dressing. Lettuce can be used in place of the cabbage. YIELD NOTE: 4 servings if served alone; 8 servings if served with appetizers; 2 to 3 servings if served as entree.

Sambal Tumis

Ingredients:
100 g squid
30 dried chillies
2 medium onions
4 sq-cm belacan
1 cup thick tamarind juice, salt to taste
3 Tbsps sugar

Method:

1. Grind chilli with onions and belacan. (Remove most of the seeds of the chilli first).
2. In a wok, heat 1 cup cooking oil
3. Fry ground ingredients till fragrant and thick.
4. Stir in salt, sugar and tamarind juice. Stir well.
5. Add squids and cook till sambal thickens and oil oozes from sambal.

BERGEDEL (Spicy Fried Potato Patties)

Ingredients:
1/2 kg potatoes
1/2 cup minced meat
1 teaspoon salt
1/2 teaspoon pepper powder
1 clove garlic
1-cm ginger
2 stalks spring onions - sliced
2 eggs

Method:

1. Pound ginger and garlic, mix with minced meat.
2. In a wok, fry the above till meat is cooked.
3. Remove meat and leave it aside.
4. Peel and slice potatoes. Fry potatoes until golden brown.
5. Mash fried potatoes.
6. Mix mashed potatoes, cooked minced meat, sliced spring onions and add pepper and salt. Mix thoroughly.
7. Pinch a bit of the mixture and make it into a flat round piece (about 2 inches in diameter). Repeat process till all the mixture is used up.
8. Beat eggs in a bowl. (Do not overbeat the eggs.)
9. Heat wok with oil.
10. For every potato round, cover with beaten egg and drop it in the hot oil.
11. Turn once when brown.
12. Remove from heat, drain excess oil, and serve while hot.

Serunding Raya

Ingredients:
1 whole coconut
1 cup thick tamarind juice
1 teaspoon salt
3 tablespoon sugar


Grated Spices to be Ground"
1 tablespoon cumin
1 tablespoon coriander
2 lemongrass
2-cm galangal
3-cm belacan
2 Tbsp ground chilli
1 medium onion
3 garlic cloves



Method:

1. Fry grated coconut without oil till it turns light brown in colour.
2. In a big wok, with about 1 cup oil, fry ground spices until fragrant.
3. Add tamarind juice, salt and sugar. Add in coconut and stir and turn constantly, so that coconut does not burn.
4. When the mixture is dry and slightly oily, remove from heat.

SAYUR LODEH (Malay Mixed Vegetable Curry)

Ingredients:
2 Coconuts - freshly grated and squeezed for coconut milk


Group A
8 pieces Beancurd
10 Long Beans
1/2 Cabbage
4 Brinjals a.k.a. Eggplant (optional)
2 medium-sized Turnips

Group B
2 medium Onions (Sweet / Bombay Onions would be best)
4 cloves Garlic
2-cm length of Ginger
6 Red Chillies

Group C
2 stalks Lemongrass
4 sq cm Belacan
20 dried Ikan Bilis (Anchovies)
1 teaspoon Turmeric Powder
1 teaspoon Coriander Seeds
1 teaspoon Cumin
2 Bay Leaves



Method:


Preparation of Ingredients in Group A

1. Slice beancurd into 4 triangles. (Slice diagonally across all four corners).
2. Cut long bean into lengths of about 1.5 inches at a diagonal slant.
3. Cut cabbage into 4-5 wedges.
4. Slice eggplant at a diagonal slant.
5. Cut turnips into chunky sticks.


Preparation of Ingredients in Group B

1. Slice onions, ginger and garlic.
2. Deseed chillies and slice finely.


Preparation of Ingredients in Group C

1. Pound all ingredients in Group C with a pestle and mortar. (Or grind in a food processor).



1. In a large pot, heat about three-quarters cup of cooking oil.
2. Fry C until fragrant, stir in B, until the onions and chillis are soft.
3. Pour in 2 large bowls of coconut milk.
4. When it comes to a boil, drop all vegetables, bay leaves and the remaining coconut milk.
5. Stir now and then and allow it to come to a boil.
6. Serve in a deep plate / bowl with rice or lontong, sprinkle some serundeng over it, together with some malay-style chilli sauce on the side. (Lontong should be served either cubed or sliced into rounds or squares.

Lontong Raya

Ingredients:
5 banana leaves
6 tins (750g) uncooked rice (use empty condensed milk tins as measuring cups)
1 tablespoon salt
2 pandan leaves (hold them together and tie a knot in the middle)
Water
*Lontong moulds (or long, hollow metal cylinders will do)

Method:

1. Clean banana leaves and wipe dry. Scald to soften.
2. Wash the rice and drain the water.
3. Line each mould with a cleaned sheet of banana leaf, overlapping the edges a little.
4. Fill each mould with 1 1/2 tins of washed uncooked rice (the rice should cover exactly half of the length of the mould so adjust the amount when necessary).
5. Secure cover and drop lonton into boiling water in a pot big enough to hold 4 rolls of lontong. Sprinkle salt, and drop pandan leaves into boiling water. Cover.
6. Check water and fire constantly. Boil for 5-6 hours.
7. Remove from pot and leave the rolls of lontong to cool.
8. Peel banana leaves from lontong and cut to desired serving size.



*If you are unable to obtain Lontong moulds, try to get hold of a few hollow metal cylinders, with a length of about 12 inches and a diameter of about 4 inches. Clean and trim the banana leaves and line the inside of the cylinders with the leaves. Try to trim the leaves only a little so that one sheet of leaf can line the entire cylinder with the edges overlapping a little. You'll also need to cover one end of the cylinder while you fill it with rice then you'll have to secure the other end as well.

Kerabu Raya

Kerabu Raya
Ingredients
150g squid, cleaned and cut into 1cm slices
300g medium-sized prawns, shelled
200g steamed chicken meat, shredded
12 cilipadi, thinly sliced
1 big onion, thinly sliced
3-4 kaffir lime leaves (daun limau purut), finely sliced
For Sauce:
3 tbsp lime juice
2 tsp fish sauce
1/2 tsp light soya sauce
A dash of pepper
2 tsp sugar
2 tsp sesame oil
For Garnishing:
Coriander leaves
Chopped spring onions
Chilli slices
1 ginger flower (bunga kantan), thinly sliced

Method
Parboil squid and prawns till cooked. Drain well. Mix sauce ingredients in a mixing bowl. Add cilipadi, squid, prawns and chicken meat and onion slices and kaffir lime leaves. Stir to combine. Dish out onto a platter and add garnishing.

Yellow Rice or Nasi Kunyit

Ingredients
7-cm piece turmeric
450g glutinous rice
1 piece tamarind
10-15 peppercorns
2 screwpine leaves
1/2 coconut, grated
1 tsp salt

Method
Clean turmeric and pound till fine. Wrap in a piece of muslin and tie it up firmly. Wash the rice and soak in a bowl of water with the turmeric and tamarind for at least 3 hours, preferably, overnight. Drain the soaked rice. Place the rice in a steamer with peppercorns and screwpine (pandan) leaves and steam over boiling water for 20-30 minutes. Meanwhile, extract 1 - 1 1/2 cups thick coconut milk. Add in salt. When the rice is cooked, dish it into a large bowl and mix it with the thick coconut milk so that the rice grains are loosened. Return the rice to the steamer and steam for another 10 minutes. Serve with chicken curry, beef curry or rendang.

Rendang Raya

Rendang Raya
Ingredients
1 kg beef or mutton
1 cup of kerisik (dry-fried grated coconut)
4 bowls of coconut milk
squeezed from 2 whole coconuts
8 kaffir lime leaves
2 pieces of turmeric leaves (finely shredded)
1 tablespoon tamarind
juice
Salt (to taste)
Gula Melaka (palm sugar to taste)
Ingredients, ground into a paste: 2 stalks lemon grass

3-cm ginger
3-cm galangal (lengkuas)
3 cloves
20 shallots
15 dried chillies, already softened in water
5 pieces of garlic

Method
Fry the paste with the meat in a wok for about 15 minutes. No oil is required. Add in the kaffir lime leaves, turmeric leaves and kerisik. Pour in the coconut milk, tamarind juice. Add salt and gula melaka. Cook the meat till it is tender and the gravy is very thick. Keep stirring and lower the heat to prevent the gravy and meat from burning.