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Category Archives: Chicken

檸汁薑黃雞 Lemon Turmeric Chicken

Turmeric is used in many South and South East Asian dishes. The turmeric plant is in the same family as ginger so similarly the root is the part that is typically eaten. Fresh turmeric is less commonly available, so usually it is used in a dried powder form. The vibrant yellow color can make almost any dish seem more appetizing, and in fact, turmeric is the ingredient that makes curry powder yellow. Be careful when you work with turmeric, as stains may be difficult to get rid of!

Ingredients:

  • 3/4 lb chicken breast, cut into bite sizes
  • 1 small onion, diced
  • 1/2 bell pepper, diced
  • 1 small tomato, diced
  • 3 tablespoons corn
  • 1.5 tablespoons soy sauce
  • 1.5 and 0.5 tablespoons turmeric (used in different steps)
  • 1 teaspoon corn starch
  • Juice and zest of half a lemon
  • 1 teaspoon sugar
  • 1 tablespoon oyster sauce

Directions:

  1. Marinate chicken pieces with soy sauce, sugar, 1.5 tbsp turmeric and cornstarch.  Place in fridge for 30 minutes.
  2. Heat oil in skillet over high heat.  Stir in chicken pieces and cook for about 3-4 minutes until the meat begins to brown on the outside. Remove from skillet.
  3. Add oil to skillet.  Stir in onion, cook for 2 minutes.  Add pepper and stir-fry for 2 more minutes.  Add corn, tomato, oyster sauce, 1/2 tbsp turmeric, lemon juice and lemon zest.  Lastly, stir in chicken, mix well and serve.

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山藥雞柳煲仔飯 Claypot rice with Chicken and Tororo

In Japanese cuisine yamaimo is usually eaten raw after being grated into a sticky, paste-like cream known as tororo, typically as a topping for soba or udon. You can find an example in this recipe. The Chinese prefers it sliced and pan-fried or used to prepare soup.  In this recipe, I took the idea of the grated yam and combined it with the traditional Chinese clay pot rice. The tororo helps make the chicken pieces take on a silky smooth texture. It is also a great way to incorporate this health food into your diet.

Sweet Soy Sauce for Claypot Rice:

In a saucepan, add 3 tablespoons water, 1 tablespoon sugar, 3 tablespoons dark soy sauce, and 1 tablespoon soy sauce.  Cook over low heat until the sugar dissolves.

Ingredients:

  • 2 chicken thighs, cut into bite sizes
  • 3 tablespoons corn starch
  • 1 egg – separate egg white and egg yolk
  • 2 tablespoons soy sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons sugar
  • 2 teaspoons sesame oil
  • 1.5 cups of rice
  • 1.5 cups of water
  • 1 tablespoon scallion, chopped
Directions:
  1. Marinate the chicken pieces with egg white and corn starch for 20 minutes in the fridge.  Then add soy sauce, oyster sauce, sugar and sesame oil. Marinate for another 30 minutes or so.  Combine with grated yam/yamaimo.
  2. Wash the rice with water until the water comes out nearly clear; drain completely.
  3. Thinly oil the inside of the claypot.   (Apply oil to the pot before adding rice and water to avoid sticking and to make a crispy rice effect.) Heat over medium-high heat.  Add the rice and water and cover.
  4. Bring it to boil then add chicken.  Cook over low heat for 20 minutes. Turn off the heat and cover for another 10 minutes or until chicken is cooked.  Add the egg yolk and cover for a few minutes.  Add cilantro and drizzle sweet soy sauce over rice to serve.
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花雕薑蔥雞 Ginger and Scallions Chicken

After experimenting with baking whole chicken, I tried something different this time and cooked the chicken by steaming.

Steaming is a very nice way for cooking a whole chicken, and has several advantages over other cooking methods. Compared to baking, steaming gives the food more moisture and is not as easy to overcook. It is better than boiling because you do not lose flavor and nutrients to the boiling liquid.

The steps of this dish is fairly straight-forward. First, the chicken is marinated with wine, ginger and scallion. Then, it is steamed over boiling water for about 22 minutes. At the end, pour the marinate and chicken juices on top. The steaming method retains flavor, moistness and tenderness of the meat, which is why ginger and scallions chicken is always a popular in Chinese cuisine.

Ingredients:

  • 2 lb Cornish hen
  • 2 teaspoons salt
  • 2 tablespoon Chinese cooking wine – Hua Diao 花雕酒
  • 1 tablespoon rose cooking wine – 玫瑰露酒
  • 2 scallions, chopped
  • 2 inches ginger, grated
Sauce:
  • Chicken stock from steaming chicken
  • 1 teaspoon sesame oil
  • 1 teaspoon hua diao wine
  • Dash of sugar
  • 1/2 teaspoon corn starch

Directions:

  1. Pat the hen dry with paper towels. Season with salt.
  2. Combine Hua Diao, rose wine, scallions and ginger.  Marinate the chicken for 20-30 minutes.
  3. Place chicken on a plate and set the plate on top of a wide-mouth wok or large skillet as the base with a metal stand to balance.  (The stand can be found at Chinese supermarkets).  Make sure the water is about 1 inch beneath the plate.  Cover and steam over boiling water for 22 minutes or until cooked.  Remove and reserve the liquid in a bowl.
  4. Combine the liquid with the sauce ingredient above.  Bring it to boil and pour over the chicken.
 
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Posted by on October 5, 2011 in Chicken, Chinese, Meat & Poultry Recipes

 

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Honey Roasted Cornish Hen with Garlic Rosemary

Cornish hens are quickly becoming a favorite of mine for a delicious and healthy meal. A Cornish hen is about 2 pounds and is the perfect size for a dinner for two.

This recipe is somewhat of an extension of the last recipe. Here, the key flavor enhancers are garlic, rosemary, dijon mustard, lemon juice, and honey. The flavor profile consists of a bit of sweetness and tanginess from the lemon, dijon mustard, and honey, and with the fragrance from fresh rosemary.

The more I work with Cornish hens, the more I am impressed with the tenderness of the meat, including breast meat. There is more room for error because of this. You can overcook this quite a bit and you will still not have dry and tough meat.

Ingredients:

  • 2 tablespoon honey
  • 3 clove garlic, minced
  • 3 sprigs rosemary, chopped
  • 1/2 lemon juice
  • 1.5 teaspoon whole grain dijon mustard
  • lemon zest of 1 lemon
  • 1 small onion, chopped
  • Salt and pepper

Directions:

  1. Preheat the oven to 375 F.  In the meantime, mix the garlic, rosemary, dijon mustard, lemon zest, lemon juice, and honey.
  2. Pat the hen dry with paper towels. Season with salt and pepper.
  3. Carefully separate the skin from the flesh and slip half of the seasonings under the skin without tearing it.
  4. Place a sprig of rosemary, chopped onions, and the lemon half in the cavity of the hen.
  5. Place the hen in a roasting pan.  Roast for 30 minutes.  Remove hen from the oven and use a spoon to scoop the juices at the bottom of the pan and pour it on top of it.
  6. Bring the hen back to the oven and roast for another 30 minutes at 375 F until the juices between the breast and the leg run clear. This should give the chicken some nice brown color.
  7. Remove from oven and allow to rest for 10 minutes before carving.
 
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Posted by on September 26, 2011 in Chicken, Meat & Poultry Recipes

 

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南乳雞翼 Chicken Wings with Red Fermented Bean Curd

Red fermented bean curd, sometimes also known as Chinese cheese is similar to cheese as it is an acquired taste, and isn’t accepted by everyone if you don’t have substantial exposure to it.  The unique flavor of red fermented bean curd is the perfect companion for a large variety of food. Some people like to simply use it as a condiment for plain congee and rice. It is also great for cooking, especially with pork, chicken and vegetables. Again this is similar to western cheese which can be enjoyed on its own, but can also be used as an ingredient in many different dishes.

Here’s a dish that showcases how red fermented bean curd and honey enhance the flavor of chicken wings.

Ingredients:

  • 12 frozen mid-joint chicken wings
  • 2 slices ginger
  • 1.5 squares/bricks Red Fermented Bean Curd
  • 3/4 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon Chinese cooking wine
  • 1 tablespoon honey
Directions:
  1. Defrost chicken wings.  Blanch chicken wings in large pot of boiling water for 20-30 seconds. This can remove some oil and the frozen smell/taste from the wings.
  2. Heat wok over high heat and pour in 1 tablespoon oil.  Add ginger and cook until fragrant.
  3. Add chicken wings and cook until light brown.
  4. Add red Fermented Bean curd, soy sauce and dark soy sauce, cook over medium heat for 8 minutes.
  5. Flip the chicken wings over to let the other side absorb the sauce.  Cook for another 8 minutes.
  6. Add cooking wine and sugar.  Mix well and cook for another 5 minute or until cooked through.
  7. Remove from heat.  Transfer chicken wings to a bowl and mix with 1 tablespoon of honey before serving.
 

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窩蛋雞肉煲仔飯 Claypot Rice with Chicken and Egg

Because clay pot rice is so simple and delicious, we are having it very often recently.  This is the dish for this week; hopefully we won’t run out of new clay pot ideas.  This pot is similar to some dishes that I posted before in different ways.  It is like Oyakodon in that it has egg and chicken on rice. We use egg white and corn starch to marinate the chicken thighs, which is the same technique we used in Claypot rice with chicken and mushroom. Lastly, it uses a runny egg yolk in the middle, just like Claypot Rice with Beef and Egg.  After the chicken is marinated, it takes less than 30 minutes to prepare dinner.

Sweet Soy Sauce for Claypot Rice:

In a saucepan, add 3 tablespoons water, 1 tablespoon sugar, 3 tablespoons dark soy sauce, and 1 tablespoon soy sauce.  Cook over low heat until the sugar dissolves.

Ingredients:

  • 1 chicken thigh, cut into bite sizes
  • 1.5 tablespoon corn starch
  • 1 egg – separate egg white and egg yolk
  • 1 tablespoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 cup of rice
  • 1 cup of water
  • 1 tablespoon cilantro, chopped
Directions:
  1. Marinate the chicken pieces with egg white and corn starch for 20 minutes in the fridge.  Then add soy sauce, oyster sauce, sugar and sesame oil. Marinate for another 30 minutes or so.
  2. Wash the rice with water until the water comes out nearly clear; drain completely.
  3. Thinly oil the inside of the claypot.   (Apply oil to the pot before adding rice and water to avoid sticking and to make a crispy rice effect.) Heat over medium-high heat.  Add the rice and water and cover.
  4. Bring it to boil then add chicken.  Cook over low heat for 20 minutes. Turn off the heat and cover for another 10 minutes or until chicken is cooked.  Add the egg yolk and cover for a few minutes.  Add cilantro and drizzle sweet soy sauce over rice to serve.
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Posted by on September 1, 2011 in Chicken, Chinese, Quick & Easy Recipes

 

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Garam Masala Chicken

As Hurricane Irene approached yesterday, there were long lines at the supermarket as people stocked up food and supplies. We got home late after food shopping and needed to whip something up quick for dinner. This was the result, and it was one of the most delicious chicken that we made so far! Garam masala is a spice mix that originates from India. Our mix was brought from a store, but you can also make your own. Be warned, garam masala is very spicy and has a distinct smell, so you may want to adjust the amount used based on your own taste. This dish can be made within 30 minutes if needed, but is close to restaurant quality. Give it a try sometime!

Ingredients:

  • 2 teaspoons garam masala spice mix
  • 1 piece ginger, minced
  • 3 medium garlic cloves, minced
  • Salt to taste (about 1 teaspoon)
  • 1/2 teaspoon Cayenne pepper
  • 1 tablespoon vegetable oil
  • 1/2 lb of chicken (1 leg, 2 thighs)
Directions:
  1. In a small bowl, mix together all ingredients except chicken.
  2. Apply paste to chicken evenly. Marinate for a minimum of about 15 minutes
  3. Brush off the marinate from chicken, including the ginger and garlic (this is to prevent these from burning)
  4. Pan fry chicken pieces in a heavy skillet. Over medium high heat for about 3 minutes on each side, and then under low heat and covered until cooked through. Total cooking time about 20 minutes.
  5. Serve while it’s hot!
 

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