Welcome to a wonderful trip to the South of China. The first time I tried this soup I was in Hong Kong, then I was told is a very rare recipe, cause it requires hours and hours (and nowadays is found in reastaurant, rarely into homes).

We akll know from our grandmothers that the best stock is the one boiled for at least 3 hours. Can you imagine what can happen to a stock, boiled twice for 3 hours in total?

Magic for your palate and, also for your eyes.

4 young coconuts

600 ml  chicken stock*

4 tsp goji berries

1 – 2cm stick fresh ginger

4 small bunches of shitake mushrooms (or 4 pleurotis mushrooms)

* Chicken stock

2 chicken tights cu tinto 2 cm pieces

1 liter water

1 onion

(if you like: half carrot and half celery stalk)

1 tbs salt

* To prepare the stock, put everything into a pot and bring to a boil. Leti t simmer for 3 hours at very low heat. Set aside.

Cut the coconuts at three quarters of their height (help yourself with a strong knife), pour the coconut water into a container and keep the top parts (you wil use it as lids).

In each emptied coconut, put the 1 bunch of shitake mushrooms (or 1 pleurotis mushroom) , one tsp of goji berries, 2 pieces of chicken. Add the coconut water (to reach half of the coconut and pour in the chicken stock up to 1 cm from the edges of the coconut. Close the coconut with their original tops.

Put them in a casserole big enough to fit them (or put them into 2 separate casseroles). Put water into the casserole 4 centimeters of water. On high heat bring to a boil, cover the casserole(s) with a lid and lower the heat to minimum. Simmer and cook covered for 3 hours (check every now and then that the water does not evaporate fully – in case add some).

Retain from fire, take the coconuts gently out of the water and let sit for 20 minutes before serving directly at the table. The soup must be eaten directly from the coconut.

5o0 gr boneless chicken

half onion

1 garlic clove

2 hot chilli peppers

60 gr fresh basil

4 tbs vegetable oil

3 tbs fish sauce

2 tbs soy sauce

succo di mezzo lime

1 tbs grated fresh ginger

salt

Finely chop the chicken.

Finely chop the onion, the garlic clove, the chilli peppers and the ginger and fry them with the vegetable oil.

Add the chicken to the fried mixture. Season with salt and cook for 10 minutes until cooked through (careful it doesn’t get too dry).

Add all sauces  (fish + soy sauce), and the lime juice and fry for a couple of minutes. If it gets too dry add 1/4 of cup of broth or water.

Add the basil to the chicken. Fry for further 2 minutes and serve with steamed rice.

Serves 6

Ready in 1H30

500 gr diced boneless chicken meat

1 tbs black pepper

1 tbs chilli pepper powder

half tsp cumin

1 big onion

3 cm fresh ginger root

200 grams tomato puree

1 tbs turmeric

200 ml coconut milk

250 grams cilantro puree*

5 tbs vegetable oil or ghee (butter)

* in a mortar (or a mixer), pestle to a consistency of a cream: 200 grams of fresh cilantro (weight refers to clean cilantro), 2 garlic cloves, 2 fresh green chilli peppers, 1 tbs cumin seeds, 1 tbs sugar, juice of half lemon, and water (if and as needed to obtain the consistency indicated).

In a casserole, heat the oil and fry the pepperm the chilli pepper and the cumin for 4 minutes until fragrant.

Add the onion (finely chopped) and fry until translucent.

Add the diced chicken and let cook (mediumhigh heat), for 15 minutes or until all cooking water is evaporated.

Add then the tomato puree, the tumeric, coconut milk and the cilantro puree. Bring to a boil and let simmer for 15/20 minutes.

Season with salt and serve with steamed Basmati rice.

Serves 6

Ready in 1H + 3H marinate

The tandoori chicken

1 kg chicken meat (your choice) in medium sized chunks

Juice of 2 lemons

1 tsp chilli pepper powder

1 tbs salt

Marinade

250 grams yoghurt

1 tbs turmeric ground

1 tbs masala (or curry)

3 garlic cloves (mushed in a mortar of finely chopped)

4 cm fresh ginger root (mushed in a mortar of finely chopped)

50 grams unsalted butter for cooking

The Sauce

You can prepare it in advance, just stop right before adding chicken and cream (the cream has to be added right before serving)

3 cm fresh ginger root

2 garlic cloves

1 onion

1 chilli pepper

6/7 green cardamoms

2 cinnamon sticks (3 cm each)

2 cloves

1 tbs coriander seeds

120 grams unsalted butter

500 grams tomato puree

120 grams fresh cream

10 almonds

fresh cilantro

Dice the chicken. Massage it with the juice of one of the two lemons, add the chilli pepper powder and the salt. Set aside.
Meanwhile put together all the ingredients for the marinade and mix well.

Add the chicken. Let the marinade stand in the refrigerator for at least 3 hours.

When ready, heat oven very high – (250° C) and put the pieces of chicken on a skewer and put the on a dripping pan coated with parchement paper (or even better if you can barbecue them). Cook them for 15 minutes all water should be gone – in case discard excess water and put back into the oven again. While cooking brush them with a little of butter.

Meanwhile, by mean of a mortar, crush finely the spices separately. Peel the cardamoms and use only the seeds.

Mush the garlic and the ginger (with a mortar or chop them very finely), and chop finely the onion.

Mush the almonds (in case you can also use a tablespoon of ground almonds).

Heat the butter in a pan on medium-low heat, when hot add the cardamom and let fry for a couple of minutes. Now add the cinnamon, the cloves, the coriander and the curry. Fry for 3/4 minutes until the fragrance will emanate from spices.

Now add the chilli pepper, the mushed garlic, ginger and the onion. Fry them for 7/8 minutes.

Add the tomato puree, season with a bit of salt and a teaspoon of sugar. Let simmer on low heat for 15/20 minutes (until the butter will separate from the tomato puree.

Now add the almonds (mushed or ground), add a cup of water and bring to a boil.

Add the cooked chicken and let simmer for 8/9 minutes.

Now add the cream, bring back to a boil and let simmer for other 5 minutes. If it is too liquid let simmer for some more time, if it is too hard add some water.

Adjust to taste. Serve sprinkled with fresh cilantro and with steamed basmati rice.

Serves 4

Ready in 40 mins

2 chicken breasts

100 grams feta cheese

100 grams boiled spinach

10 grams pine nuts

30 grams pitted olives

half glass of white wine

Half the chicken breast, you will have 4 fillets.

With a knife cut the fillets horizontally and make a sort of pocket (careful not to slice it completely).

In a container put the spinach roughly chopped. The feta cheese into small chunks, the pine nuts and the olives. Mix well.

Fill in the half breasts with the spinach mixture and press gently in order to close a little the pocket.

Heat 2 tbs of vegetable oil in a pan and fry the chicken on both sides turning them carefully for 12-15 minutes.

When the meat is fried, add the wine. Let the liquid to be absorbed and serve.

Red Chilli Pepper Chicken

2 petti di pollo tagliati a cubetti / 2 chicken breasts, diced

70 gr peperoncini secchi / 70 gr dried chilli peppers

5 spicchi d’aglio / 5 garlic cloves

3 cm di zenzero / 3 cm ginger root

1 cucchiaio pepe di Szechuan o pepe rosa in grani / 1 tbs Szechuan pepper corns (or pink pepper)

2 cucchiai di semi di sesamo / 2 tbs sesame seeds

2 cucchiai di salsa di soia / 2 tbs soy sauce

4 cucchiai di salsa di soia / 4 tbs soy sauce

3 cucchiai di vino di riso (o saké) / 3 tbs rice wine (or saké)

5 cucchiai di amido di mais / 5 tbs corn starch

Olio di arachidi per friggere / frying oil

In un recipiente mettere la salsa di soia, il vino di riso e l’amido di mais. Mescolare e unire il pollo. Mettere da parte per 1H.

In a container mix the soy sauce, the rice wine and the starch. Add the chicken, mix well. Set aside for 1H.

Aprire a metà i peperoncini e togliere i semini interni.

Halve the chilli peppers and clean then from the seeds.

Scaldare l’olio e friggere il pollo finché non sarà dorato e conservare.

Heat the frying oil and deep fry the chicken until golden. Set aside.

In una padella antiaderente (o una wok), mettere 4 cucchiai di olio e soffriggere lo zenzero grattugiato, il pepe, l’aglio (tritato o intero a piacere) e i peperoncini per 7/8 minuti finché non si sprogionerà la fragranza.

In a pan (or a wok), put 4 tbs of frying oil and stir fry the grated ginger, the pepper corns, the garlic (chopped or full at your choice) and the dried chilly peppers for 7/8 minutes until fragrant.

Unire ora il pollo fritto, 2 cucchiai di salsa di soia e saltare per 5/6 minuti finché non sarà evaporata. Unire i semi di sesamo. Servire subito.

Add now the fried chicken and 2 tablespoons of soy sauce and stir for other 5/6 minutes until dry. Add the sesame seeds. Serve the Red Chilli Pepper Chicken still hot.

Cajun Chicken

Per 4 persone / Serves 4

Pronto in 1h30 / Ready in 1H30mins

500 gr petto di pollo a fette di 2 cm di altezza (in 4 fette) / 500 gr chicken breast in 4 slices at least 2 cm thick

5 cucchiai spezie Cajun* / 5 tablespoons Cajun mix*

Succo di mezzo limone / half lemon squeezed

6 cucchiai di olio d’oliva / 6 tablespoons Olive oil

Contorno / Side:

Servire con Caesar Salad / Serve with Caesar Salad: Caesar Salad

* SPEZIE CAJUN / CAJUN MIX

1 cucchiaino sale / 1 tsp salt

2 cucchiai Aglio secco / 2 tbs garlic powder

2 cucchiai e mezzo di paprika / 2 1/2 tbs paprika

1 cucchiaio pepe nero / 1 tbs black pepper grounded

1 cucchiaio cipolla disidratata / 1 tbs onion powder (or dried)

1 cucchiaio e mezzo origano / 1 1/2 tbs oregan

1 cucchiaio e mezzo timo / 1 1/2 tbs thyme

1 cucchiaino peperoncino macinato / 1 teaspoon cayenne pepper powder

Mettere tutto nel macinacaffé (o in un mortaio qualora non aveste il macinacaffè) e macinare tutto assieme e proseguire con la ricetta.

Stir together (in a coffeegrinder or in a pounder) until fine and blended.

Miscelare le spezie Cajun con l’olio e i limone  per ottenere una crema semiliquida, in caso aggiungere un cucchiaio d’acqua. Coprire le fettine di pollo e fare aderire bene la salsa. Mettere a macerare in frigorifero per almeno 1 ora.

Add the oil and the lemon juice to the Cajun spices mix. Add the chicken and coat evenly. Cover and refrigerate for 1 hour at least.

Estrarre il pollo dal frigorifero e grigliarlo. Affettarlo come nell’immagine principale e servire.

Take the chicken from the fridge and grill it. Cut it into slices as shown in the main picture and serve.

Chicken Coconut Soup

1 lt chicken stock

500 ml coconut milk

300 gr cooked chicken

1 tbs turmeric

1 tbs tamarind sauce

3 tbs fish sauce

200 gr bamia

200 gr chinese cabbage

60 gr fresh cilantro chopped

4 fresh spring onions

20 gr lemongrass

100 gr soia vermicelli

3 cm fresh grated ginger

pepper

In a casserole put the stock and the coconut milk. Bring to boil.

Add the ginger, the turmeric, the lemongrass finely sliced and the tamarind sauce.

Meanwhile slice the bamia, and dice the cabbage and the onions.

Add the bamia, let boil for 5 minutes then add the cabbage and the onions. Cook for 10 minutes.

Dice the chicken. And put the vermicelli in a container adding hot water.

Add the fish sauce to the soup. Add the chicken. Simmer. Lastly add the cilantro.

Put the chicken coconut soup together into the plate now: Put the vermicelli in a bowl, and add the soup on.

Chicken Satay

500 gr chicken breast sliced

200 gr peanut butter

70 ml soy sauce

half tsp chilli powder

water as needed

To finish Lime fresh juice

If you like:

Garlic powder in the marinade

Mix well all ingredients and add as much water is needed to have a smooth sauce.

Slice each chicken slice into thinner slices 2cm wide.

Add the chicken to the sauce. Mix well. Put in fridge for 2/3 hours.

Put each slice of marinated chicken into a skewer (as shown in picture give it  a sort of wave shape).

Cook on a hot griddle for 8/10 minutes.

Chicken Satay is best served hot. Before serving squeeze a couple of lime drops on top.

Chicken Avocado Salad

Pronta in 30 minuti / Ready in 30 minutes

1 avocado / 1 avocado

200 gr insalata mista / 200 gr ready to go mixed salad

1 cipolla rossa / 1 red onion

4 gambe di sedano bianco / 4 celery branches

16 noci / 16 walnuts

1 pescanoce / 1 nectarine

400 gr petto di pollo a fette* / 400 gr chicken breast in slices*

2 cucchiai di senape / 2 tablespoons yellow mustard

Sale e pepe / Salt & pepper

Condimento / dressing

4 cucchiai aceto di riso o di mele / 4 tbs rice or apple vinegar

6 cucchiai olio d’oliva / 6 tbs olive oil

2 cucchiai di senape / 2 tbs yellow mustard

Sale e pepe / Salt & pepper

* Potete sostituire il pollo con gamberi o calamari cotti nello stesso modo / You can substitute the chicken with shrimps or calamnari cooked in the same way

Cospargere  il pollo con la senape, sale e pepe. E grigliarlo.

Spread the mustard over the chicken. Add salt and pepper. Grill it.

Tagliare la pesca, il sedano, la cipolla e l’avocado a fettine sottili.

Cut into thin slices the peach, the onion and the avocado.

Ora mettere le pesche, la cipolla e il sedano in un recipiente assieme all’insalata.

Not put the nectarine, the onion and the celery in a big bowl with the mixed salad.

Preparare il condimento, in un tazza mettere tutti gli ingredienti e sbattere con una frusta, versare sull’insalata e mescolare bene.

Prepare the dressing by putting all ingredients in a cup and beating them well. Pour onto the salad and toss well.

Disporre l’insalata nei piatti, coprire con l’avocado tagliato. Ora disporre il pollo sopra tutto. Servire.

Put the salad into the plates, add the avocado. And now put on top the grilled chicken. Serve.