Chinese Five-Spice Grilled Chicken Recipe

Ingredients
Chinese Five-Spice Grilled Chicken Recipe 6 sdm Dry sherry 1 sdm Asian sesame oil 1 sdt Chinese fife-spice powder ¼ sdt Paprika (dicincang) 8 ptg Sayap ayam 50 ml Hoisin sauce 1 sdm Soy sauce 1 sdt Sesame seed
Methods
- Mix sherry, sesame oil, fife-spice powder and sliced paprika in a pan - Mix chicken wings and cook for 15 minutes. - Put the chicken in the oven and cook for 20-25 minutes. -Pour hoisin sauce, and soy sauce. Spread this mixture onto chicken wings and grill for 4-5 minutes. - Prepare the servings by randomly spread the sesame seeds

Iranian recipe

Ingredients
Chicken(1 kg ) basmati rice(500 grams) yogurt(300 grams ) saffron(½ teaspoon ) 2 onions 3 eggs(yolks only) oil,salt and pepper.
Methods
-Washing rice and soaking it in warm water.-Wash and cut chicken, remove skin, and fry with onions until color changes. -Add some water and bring to boil. Turn heat down and let boil slowly until cooked then remove the bones. -Add saffron, salt, pepper and egg-yolks to the yogurt and mix very well. -Pour some water in a large pot and bring to boil. Pour in rice and cook until rice grows longer and slightly softens. -Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot. Add a thin layer of rice and a layer of chicken Spread several more spoons of the yogurt mix on the rice. Continue this until chicken, rice and the yogurt mix have been used up. Add some more oil on top. Put the lid on and cook for about 5 minutes over medium heat. Place the pot in an oven, cook for 1.5 to 2 hours. When cooked, remove the lid and let cool for a few minutes. Place an inverted large dish over the pot and turn it over.

Afghan Recipe

Ingredients
4 medium aubergine; Medium Onions; Green Pepper; Ripe Tomatoes; garlic Salt; Oil ;Chakah (Drained Yoghurt )
Methods
Cut the stems from the aubergines & leave peel. Slice into 1 cm pieces. Spread on a tray & sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. Pour enough oil into skillet with a lid, to cover base well. Fry aubergine until lightly browned on each side. Do not cook completely. Lift onto a plate. Add more oil as required for remaining slices. As oil drains out of aubergine, return this to the pan & add onions. Place a layer of aubergine back into the pan. Top with some sliced onion, green pepper rings & tomato slices. Repeat using remaining ingredients & adding a little salt & the chilli between layers. Pour in any remaining oil from the aubergine. Add onion & water, cover & simmer gently for 10-15 minutes. Combine chakah ingredients & spread half the sauce into base of serving dish. Top with vegetables, lifting aubergine gently to keep slices intact. Leave some of the juices in the pan. Top vegetables with the rest of the chakah & drizzle the remaining juices over it.
Serving suggestions:
Serve with flat bread.