Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Non Thermomix Recipes => Topic started by: judydawn on August 13, 2012, 02:51:20 pm
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http://crockpot365.blogspot.com.au/2008/08/crockpot-hoisin-chicken-wings-recipe.html
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its the same link that CC posted for the hoisin sauce that i made, but havent tried it yet. If you and halley say its nice it must be
thanks JD & CC
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I am pretty sure this is the same one Uni
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It is girls.
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I have these in the slow cooker for mum and SD to have for dinner tonight since I will be at work :)
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you can have some when u get home bella
i didnt know you have started a new job :o
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I will if there is any left Uni :-))
I am working for a couple of Italian brothers in their Pizza and Kebab shop ;D
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This was thoroughly enjoyed Judy, so much that there was none left when I got home :-)) But thats okay, I have been asked to make it again soon ;)
Thank you for posting this link :-*
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Glad they enjoyed it Amy. It is a winner for sure.
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Its a winner here too :)
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These look great. Will make them today. Thanks Judy. ;D
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Good, hope you and DH enjoy them as everyone else has Chookie.
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Put them on to cook and then went out shopping. Came home and they were cooked. Several large changes. I know I have Hoisin sauce somewhere :-)), but made a mixture from assorted 1/2 bottles. Added a bit of ginger and an excellent result. So Friday and Saturday's meals sorted. These smell and taste beautiful. Yes I did have a small taste. ;D Thanks again Judy and all who reported.
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Nice to share good recipes around and a few positive reviews doesn't go astray either ;) I know you will be thinking of me at mealtimes the next couple of days Chookie & DH ;D
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Judy, this was so successful that i think I will sort out some of the many 1/2 used bottles that i have sitting around. A Sate version would be nice. Could add a bit extra Peanut butter. Sweet and Sour also looking good. 2 meals for $4, plus rice and veggies.
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I really wish I ate drumsticks or wings - maybe I'll have to be brave and just try it.
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Even if you don't eat them Wonder, I would give the drumsticks a go. Getting the skin off first is the hardest part though but I use a clean chux type cloth to get a good grip and they just pull off. It is best then to remove the meat from the bone for non-drumstick lovers. Or you could use thigh fillets instead but there is a bit of work in preparing them as well, takes a while to remove all the fat. There is another cut of chicken which would probably be easier and that is the 'lovely legs' which have the knuckle cut off and no skin, not available everywhere but I do see them from time to time.
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thanks Judy, I've seen the lovely legs at our WW
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Wonder , I don't like legs either, but i must say that when slow cooked the bones just fall out and you have lumps of chicken in the sauce. Worth a try, especially when legs are on 'Special"
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Wonder, the only downside of 'lovely legs' is that you do sometimes get tiny pieces of bone amongst the meat because of the fact they have chopped the knuckle off.
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I made this dish yesterday. The Hoisin sauce was superb with just a few alterations. I put mine in a lidded casserole dish in the oven as I didn't have enough chicken to warrant the slow cooker. I used a mix of thighs and drumsticks. It tasted great!! I shall be putting this in my favourites book.
By the way, you can skin a chicken more easily by dipping damp hands in salt. That is what my DH (a chef) used to do.
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good tip DD thanks
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Decadent Dot, great tip, hate skinning the drumsticks, but dont like the skin.
:)
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I always get 'lovely legs'. Thats what is in the photo I posted. I never use the full drumsticks.
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Thanks Judy, this is on the to do list!!
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Ate these tonight. Judy, DH sends his regards. ;D
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Thanks Chookie, tell him I am looking forward to seeing you both again next Friday in WA.
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Thanks Chookie, tell him I am looking forward to seeing you both again next Friday in WA.
When you see DH , Judy, you have to tell him off as he is threatening to buy chocolate biscuits at the supermarket tomorrow.
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What, to bring to the retreat Chookie? How could I tell him off, he is just a big, lovable bear ;D
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My friend had ths for dinner tonight with some fried rice & loved it.
Thanks JD, I will be making this for her next week if I need to cook as its a great budget meal :)
H :)
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Hally perhaps you can print your friend some recipes that are non-TMX when you find she really likes something you have made for her - does she have a SC or PC? Down the track when she is feeling better she might like to cook them herself.
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Good idea, she has a slow cooker.
:)
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Having these tonight but DH will be making them with thigh fillets (they won't be defatted the way I like but I ran out of time last night). We will also be cooking them in the oven on 160 because we don't have a slow cooker. Do you think 1 times the recipe would be OK for 1kg of thigh fillets?
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That quantity is fine for 1 kg thighs Wonder.
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On the menu this week too with chicken thighs....I still have hang ups touching chicken legs with skin, or even a whole chook....looks too much like the bird and it turns my stomach :-X Gretch's beer ass chicken picture positively made me shudder :oLOL.
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Thanks Judy.
Maddy, my Mum could never touch a full chook and used to get me to prepare them for her, I was known to chase her around the house with the chook before it got to the ove, many a time she locked herself in the bathroom ;D
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LOL, you meanie!......I have had my neighbour over before to place it in the dish for cooking :P that's embarrassing to admit that.
now I am a big girl and use 2 sets of tongs instead ;D ;D
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I know I'm cruel but it still makes me laugh even thinking of her locking herself in the bathroom! She always shopped at the Victoria Market every Tuesday and with 8 kids she had to buy a lot of meat, she would have to wait until we came home from school to do anything with it all because she couldn't touch it!! My kids love me telling them about it. She must have got over her phobia though because she hasn't had any kids at home for over 20years.
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Wonder....how did this work out using 1kg thighs with the sauce amount?
I'm going to make this shortly in the slow cooker, and wasn't sure if I should double the sauce?
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Sorry Maddy, did thread didn't come up for me so I didn't see your message. Unfortunately I can't 100% confirm the sauce amount. My instructions for DH was to have the oven on 160 which of course was way too high when cooking for 3 - 4 hrs, by the time he checked the dish at the 3hr mark as per my instructions it was already quite dried out. The taste was still good but there wasn't any sauce as such. Going from our end result I would say if you are cooking in the slow cooker you would be fine.
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No worries....usually there's lots of juice in the s/c....so I'll leave it as is.
Having it with soba noodles so it should be fine.
Thanks.
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I am sorry for successfully making this dish look like a dogs dinner! LOL
(http://i618.photobucket.com/albums/tt266/nachothecat/14bb6a3875d4b3ea197ad93067acca3f.jpg)
I mixed the stirfry veg and soba noodles in with the chicken and juice...hence its appearance :P
I used 1kg thighs, chopped into larger pieces, and slow cooked for 3 hours on high.
It really was delish....but I am miffed why mine looks so pasty coloured compared to some of your dishes ???
not sure if it was because I used a larger amount of chicken....not sure.
I made the hoisin sauce listed.
P.S.....and I am protected from vampires from the garlic intake ;)
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Interesting your's is light in colour Maddie, was the hoisin sauce that colour? Mine was quite dark
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When I made the sauce it was dark.....so ??? have no idea really.
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I made this today but instead used my pc to do so as I'm just so happy with how chicken turns out in it.
Was a little worried as there was only a combo of 3/4 cup of liquid and that wasn't thin like stock or water so was worried that it wouldn't come to pressure. What I did was put the pc on a metal simmer mat that I used to use under my Le Creuset pots so the food wouldn't stick. I locked the lid in place and set for high pressure over med heat while I was making fried rice.
At the end of making the rice the pc was emitting steam but hadn't come to pressure, so I turned it off and opened the lid. Gave it a stir and could see there was more liquid in there now from the chicken. Removed the simmer mat from under the pot and locked the lid and brought to high pressure over high heat and once stabilised cooked for only 7 mins because of the previous cooking.
I then released pressure using the cold water method which took about 2 seconds and removed the lid. The meat was falling off the bones, so I removed it to a warmed serving bowl and put the pc over high heat uncovered for about 2 mins until syrupy and then poured the sauce over the chicken in the serving bowl.
Went perfectly with the fried rice, loved it.
The only other things I did differently was; only used 3 garlic cloves (DH has to go to a function tonight and I didn't want people backing away from him!) ;D I liked the flavour so will only use 3 next time too. Also I completely forgot about the sesame oil :-)) but it wasn't missed.
Will def make again in the pc. I used hoisin sauce from this recipe that I made a few months ago.
http://www.forumthermomix.com/index.php?topic=6588.0
(http://i260.photobucket.com/albums/ii26/ragdoll128/Very%20New%20Savoury/IMG_2421.jpg)
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Yours looks so much prettier Julie 8)
Would never have thought to use the simmer mat inside the PC...I need it for all my gas outlets for simmering, which I'm sure can be adjusted.....but great idea Julie.
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Thanks Maddy. I used the simmer mat under the pot (have edited my post to stop confusion). It was just so the chicken could release some of their liquid so the thick-ish sauce wouldn't burn. I forgot to add that I skinned the drumsticks to cut down on fat. Such simple ingredients and yet it tasted so good. :D
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That looks fantastic Julie, certainly better than our burnt offering ;D
I'll give it a try this way, still with the thighs and use the same cooking times.
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Wonder I made a chicken dish last week, I think it was a Suzanne Gibbs recipe called Paprika Chicken using halved thighs. After coming to pressure only had to cook for 5 mins! :o The chicken was so tender and there wasn't a lot of sauce in there either which is what prompted me to try this recipe. The paprika chicken sauce was a bit bland though so I didn't post about it, though my DH didn't mind it. :)
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Ahh, the penny finally dropped! I forgot that yours was a stove top PC.
Blonde for a reason :P
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No Maddy it was probably me. Sometimes I don't explain myself properly :-[
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They look amazing Julie ;D
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Thankyou Amy. Was lovely the next day for lunch too. :D
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I'm cooking this at the moment and it smell lovely but the sauce is quite thin and very light in colour like Maddy's - we'll see what it looks like in another couple of hours.
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I think I did something wrong - again. I used the hoisin recipe Julie linked to and halved it but may have put the full quantity of peanuts. The sauce has thickened up but it's more a peanut sauce rather than a hoisin. It's nice but quite rich. Will have to try a third time and see how I go ;D
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3rd time lucky ;D :-*
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So delicious and so EASY!