POULTRY AND FOWL
Poultry products have a ubiquitous presence in the Bangladeshi cuisine. The primary source of poultry comes in the form of country grown free range chicken because of the juicy bones and the tenderness of the meat. These days, the modern “farm chicken” has also gained in demand. The fancier poultry in the form of pigeon, quail, and Turkey is more of an urban delight in Bangladesh. I am fortunate to grow my own poultry products in my garden house. Here are my delicious dishes for you all.
BRAISED POMELO SKIN WITH CHICKEN BALLS
জাম্বুররার খোসা দিয়ে মুরগির কোপ্তা
“ I grow pomelos in my garden house. Since I know the excellent quality of my home-grown fruits, I decided to make a dish with pomelo skin. It turned out delicious. Here it is.”
SERVES
3
PREPARATION
15 Mins
COOKING
15Mins
POMELO SKIN:
250 g pomelo skin
2 teaspoons salt
২৫০ গ্রাম জাম্বুরার খোসা
২ চা চামচ salt
CHICKEN MARINADE:
200 g chicken, minced
2 tablespoons shallot, fried
2 tablespoons garlic, fried
1 tablespoon ginger, thinly sliced
½ teaspoon salt
¼ teaspoon freshly cracked black peppercorns
1 teaspoon sesame oil
1 teaspoon green chilli, minced
২০০ গ্রাম মুরগির কিমা,
২ টেবিল-চামচ শ্যালট, ভাজা
২ টেবিল-চামচ রসুন, ভাজা
1 টেবিল-চামচ আদা, পাতলা করে কাটা
½ চা-চামচ salt
¼ চা চামচ কালো গোলমরিচ, আধ ভাঙ্গা
১ চা-চামচ, তিলের তেল
১ টেবিল চামচ raw মরিচ, কিমা
COOKING:
2 tablespoons dried shrimp meat (page 354)
2 tablespoons oil
1 tablespoon Thai roasted chilli paste (page 356)
1 ½ teaspoons sugar
1 teaspoon soya sauce
2 teaspoons oyster sauce
2 teaspoons rice vinegar
¼ cup coriander leaves, chopped
3 green chillies, halved
২ টেবিল চামচ শুকনো চিংড়ির মাংস (পৃষ্ঠা ৩৫৪)
২ টেবিল চামচ তেল
১ টেবিল চামচ থাই রোস্টেড মরিচের পেস্ট (পৃষ্ঠা ৩৫৬)
1 ½ চা চামচ sugar
1 চা চামচ সয়া য়া সস
২ চা চামচ অয়েস্টার
২ চা চামচ রাইস ভিনেগাগারর
১/৪ কাঁপ ধননেপাতা, কুঁচি
৩ টি raw মরিচ
DETAILS :
TO prepare the pomelo skin, cut away the green outer skin of the pomelo. Soak in water with 1 teaspoon salt for 4 hours. Drain, squeeze out the water, and soak again for 2 hours. Boil the skin for 10 minutes and leave to cool. Squeeze the skin and cut it into bite-size pieces. Set aside.
MARINATE the chicken with all the marinade ingredients. Make small balls using 1 tablespoon of chicken mixture. Cool in the refrigerator for 1 hour. Use 2 teaspoons mixture to make the chicken balls. Soak the dried shrimp for 30 minutes. Drain and set aside.
HEAT the oil, and fry the chicken balls until slightly golden brown. Add dried shrimp, fry for 1 minute. Add chilli paste, sugar, soya sauce, oyster sauce, and rice vinegar. Cover and cook for 1 minute.
ADD in the pomelo skin with ¼ cup of water. Cover and cook on medium heat until the skin is soft. Add coriander leaves and green chillies. Taste and adjust the seasoning. Serve with steamed rice.
