BRAND’S Essence of Chicken Recipes For Success

Convenient

BRAND’S Essence of Chicken is hygienically processed under high temperature to give it its unique flavour and vacuum sealed to preserve its freshness. It is free of cholesterol and does not contain any preservatives. This product may be consumed straight from the bottle at room temperature, chilled or warmed according to one’s preference. Once bottle is opened, contents should be refrigerated and consumed within 24 hours.

Versatile

BRAND’S Essence of Chicken is not only good for you it can be incorporated into snacks and meals providing concentrated flavour and colour.

It makes a healthy and flavour some addition to drinks such as tomato, orange, carrot and cranberry juice.

Add it to snacks such as instant soups and noodles or to prepare gravies or sauces.

BRAND’S Essence of Chicken is also excellent in: home made soups; stocks or broth for rice dishes; casseroles; sauces for meat, fish or vegetables; dressings for salads; or marinades.

The four flavour variations of BRAND’S Essence of Chicken can be interchanged in recipes to suit your plates.

BRAND’S Quick Coolers

Orange Smoothie

Combine 1 cup of orange juice
1 chopped banana
1 jar of BRAND’S Essence Pf Chicken in a blender of food processor and mix unit smooth
Pour over ice in long glasses.

Serves 2

Cranberry Frappe

Combine 1 cup of cranberry juice with a ½ cup of yogurt
1 jar of BRAND’S Essence of Chicken with Cordyceps
¼ cup of ice cubes in a food processor or blender and mix unit smooth
Pour into chilled glasses.

Serves 2

Carrot Caribbean

Combine ½ cup each of pineapple juice and carrot juice
1 jar of BRAND’S Essence of Chicken with Tangkwei
Serve over ice cubes in a long glass or mug

Wedges of pineapple can be used as a garnish

Serves 1 –2

Chicken & Pasta Soup

1 each: onion, carrot, diced
2 stalks celery, diced
1 tablespoon olive oil
Pinch mixed dried herbs
2 cups chicken stock
50g (2oz) vermicelli / spaghetti, broken
1 jar BRAND’S Essence of Chicken
salt and pepper to taste

Method:
1.) Saute the diced vegetables in oil in a saucepan, until soften
2.) Add the herbs, chicken stock, pasta and BRAND’S Essence of Chicken and simmer, until the pasta is cooked. Season to taste. Serve in wide soup bowls.

Serves 4

Bolognese

A tasty, quick sauce to serve over paste
500g (1Ib) minced meat (lamb, veal, beef etc)
2 tablespoons olive oil
4 cloves garlic, crushed
1 onion, chopped,
450g (16oz) can tomato puree (sauce)
¾ cup water
1 jar BRAND’S Essence of Chicken
1 ½ teaspoons mixed herbs
Salt and pepper to taste
4 olives, sliced

Method:
1.) Sauté the meat in batches in olive oil, until well coloured. Add the garlic onion, puree, water, BRAND’S Essence of Chicken, herbs, salt and pepper. Cover and cook for about 40 minutes, adding a little extra water if the sauce becomes too thick. Add the olives before serving
2.) Serve over cooked pasta such as spaghetti or vermicelli.

Serves 4

BRAND’S Tomato Cocktail

1 cup (250ml) chilled tomato juice
1 jar BRAND’S Essence of Chicken with Ginseng
Dash Worcestershire Sauce or lemon juice
Ice cubes

Method:
1.) Combine the tomato juice, BRAND’S Essence of Chicken with Ginseng with Worcestershire Sauce or lemon juice and pour over ice in one or two long glasses Serves 1-2
NB. BRAND’S Essence of Chicken with Cordyceps or Tangkwei can replace the Ginseng in this cocktail.

Summer Salad With BRAND’S Vinaigrette

BRAND’S Vinaigrette
1/3 cup olive oil
1 clove garlic, crushed
2 tablespoons lemon juice
1 jar BRAND’S Essence of Chicken with Ginseng
Freshly ground salt and pepper to taste

Salad
300g(11oz) smoked or cooked boneless chicken
2 cups assorted baby salad leaves
1 apple peeled, cored and diced
1 avocado, halved, stoned, peeled and diced

Method:
1.) Whisk all the ingredients for the dressing and refrigerate until ready to use.
2.) Slice the chicken and combine with the salad leaves. Carefully combine the apple avocado and toss with the vinaigrette. Spoon over the chicken. Serve with the remaining vinaigrette.

Serves 4

Mushroom Risotto

3 tablespoons of olive oil
1 onion, diced
1 cloves garlic, diced
1 ½ cups Arborio or other short grain rice
4 cups hot chicken stock
1 jar BRAND’S Essence of Chicken with Lingzhi
250g (9oz) (Swiss) brown button mushrooms, sliced
¼ cups shaved Parmesan cheese, optional
Freshly ground black pepper to taste

Method:
1.) Heat 2 tablespoons of oil in a large pan over medium heat. Add the onion and sauté for 3 minutes. Add the garlic and sauté for 30 seconds. Stir in the rice and cook until the grains are shiny.
2.) Combine the hot stock with the BRAND’S Essence of Chicken with Lingzhi. Add ½ a cup of the hot liquid to the rice, stirring constantly. Cook, stirring until the liquid is absorbed. Repeat using ½ a cup of stock at a time. Cook until the rice is tender.
3.) Meanwhile, sauté the mushrooms in the remaining oil, until limp.
4.) To serve, ladle the rice into four bowls and add the mushrooms, Parmesan and black pepper.

Serves 4

Steak With A Red Wine Sauce

4 fillet steaks
Freshly ground black pepper to taste
1 table spoon each margarine, olive oil

Red Wine Sauce
1 jar BRAND’S Essence of Chicken with Lingzhi
½ cup each: water, red wine
1 tablespoon each: red currant jelly, Dijon – style mustard

Method:
1.) Sprinkle each side of the steak with black pepper, pressing it well in. Heat the margarine and oil in a frying pan or skillet. Pan-fry the steaks for about 4 minutes each side.
2.) Meanwhile, boil the 1 jar BRAND’S Essence of Chicken with Lingzhi, water and red wine until reduce by about one third. Stir in the red current jelly and mustard. Serve he sauce with the steak

Serves 4

Spicy Couscous

25g(1oz) butter
1 onion, diced
2 clover garlic, crushed
1 tablespoon finely chopped root ginger
1 teaspoon each: ground cumin, coriander (cilantro), and turmeric
½ teaspoon ground chili
1 cup each: cashew nuts, dried fruit
1 ¼ cups water
1 jar BRAND’S Essence of Chicken with Tangkwei
1 ½ cups couscous

Method:

1.) Melt the butter in a larger frying pan and sauté the diced onion, garlic and ginger for 2 minutes. Add the spices and nuts and cook for 1 minute. Add the dried fruit.
2.) Meanwhile, bring the water and BRAND’S Essence of Chicken with Tangkwei to the boil. Remove from the heat and stir in the couscous. Stand for 2 minutes then stir into the mixture in the frying pan. Can be sprinkled with chopped parsley before serving.

Serves 6

Moroccan Chicken

1 kg (2Ib) skinned and boned chicken thighs

Marinade
1 large onion, diced
4 cloves garlic, crushed
½ teaspoons ground cardamom
3 tablespoons each: finely chopped parsley, mint, olive oil, and lemon juice

Casserole
1 cinnamon stick
3-4 strips orange peel, pith removed
2 tablespoon flour combined with ½ cup water
1 jar BRAND’S Essence of Chicken with Tangkwei
Salt and pepper to taste
400g(14oz) can each: chickpeas (garbanzos), tomatoes, chopped
200g 97oz) pitted fresh or died dates, halved

Method:

1.) Cut the chicken in 3 cm (1in0 cubes. Place in a large bowl with the marinade ingredients. Refrigerate overnight, stirring occasionally.
2.) Preheat the oven to 180 C (350 C). Place the chicken and marinade in a casserole. Add all the other ingredients. Cover and cook for 1/1/2 hours.

If fresh herbs are unavailable use 1/1/2 teaspoon dried herbs.

Serves 6

BRAND'S Beef Burger

500g 91Ib) lean minced beef
1 jar BRAND’S Essence of Chicken with Cordyceps
1 small onion, finely diced
1.2 cups fruit chutney
1-cup small salad leaves
4 thick slices bread, light toasted

Method:

1.) Combine the beef with half a jar of BRAND’S Essence of Chicken with Cordyceps and the onion. Mix well. Form the beef into four thick patties
2.) Cook under a preheated grill on medium- high heat for about 5 minutes each side or until cooked
3.) Meanwhile, combine the remaining BRAND’S Essence of Chicken with Cordyceps with the chutney heat through.
4.) To serve, place the bread on serving plates and top with salad leaves, the burgers and the hot chutney sauces.

Serves 4

Marinated Chicken With Rosemary

This marinade could be used with lamb or seafood

Marinade
1 jar BRAND’S Essence of Chicken with Cordyceps
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

Chicken
2 whole skinned and boned chicken breasts

Method:
1.) Combine all the ingredients for the marinade
2.) Divide the chicken breasts in half to make four serving-sized pieces. Place in a plastic bag with the marinade and refrigerate for at least 2 hours
3.) Cook under a preheated grill on medium high and heat for about 8 minutes each side or until cooked. Excellent served sliced on a stack of steamed vegetables.

Serves 4.

Warm Mulled Fruit with Spices

½ cup each: orange juice, water
4 whole cloves
1 cinnamon stick
1 small orange
2 each: pear, nectarines (or peaches)
1-cup grapes
1 jar BRAND’S Bird’s Nest with Rock Sugar

Method:
1.) Combine the orange juice, water, cloves and cinnamon stick in a saucepan. Thinly peel the orange and add the peel to the pan. Slowly bring to the boil.
2.) Meanwhile, peel the pears then core and slice. Halve the nectarines (or peaches) remove the stones and slice. Add all the fruit to the pan and cook over low heat, until just tender, about 15 minutes. Add the Bird’s Nest with Rock Sugar. Serve warm or at room temperature. Remove the cinnamon stick before serving. Excellent served with shipped cream or yogurt.

Serve 4

Marinated Fruits

3 each: green and gold kiwifruit or 2 cups strawberries
1 orange
1 jar BRAND’S Bird’s Nest with Rock Sugar

Method:
1.) Peel and slice the kiwifruit into a bowl. If using strawberries remove the hulls and place the berries in a bowl.
2.) Finely grate the rind of the orange. Combine the Bird’s Nest with Rock Sugar with 1 tablespoon of orange juice and pour over the fruit. Marinate for at least 1 hour. Spoon into serving dishes and sprinkle with the orange rind. Excellent served with yogurt or cream.

Serves about 4