Category Archives: Chicken

Chicken, Chinese, Uncategorized

Sliced Cold Chicken

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Sliced cold chicken is a popular dish in China. It’s also an easy dish to cook.

1. Put chicken in a deep pot. Add in enough water covers chicken. I used half chicken. Also add in several ginger slices, spring onion, and 1 tsp salt.

2. Turn to high heat. Cook till water boils. Then turn to low heat. Cover the pot with the lid for 15 mins.

3. After 15 mins, turn off the stove. Still keep the lid on for another 20 mins.

4. Take the chicken out and soak in icing water for a while.

5. Then drain the chicken and cut into pieces. Place them in the plate. Pour over a little light soy sauce and sesame oil.


Serve with dark dot sauce.

Chicken, Chinese, Uncategorized

Dark Brasied Chicken Leg

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Ingredient:

Boneless chicken leg

Light soy sauce 1 tsp

Dark soy sauce 1.5 tsp

Sugar 1 tsp

Salt 1/4 tsp

Hot water 4 tsp
1. Heat the pan. Put in the chicken with skin side down. 

2. Flip it over when the skin side turns golden brown. And fry the other side till golden brown too.

3. Take the chicken out and cut into smaller pieces. Pour the chicken oil in the pan out.

4. Heat the pan and put chicken pieces back in the pan again. Stir fry for a minute or two.

5. Add in light soy sauce, dark soy sauce and sugar. Stir fry till each chicken pieces is coated with sauce.

6. Add in around 4 tsp hot water. Turn to medium or low heat. Cover the lid. Braise for a while till the water reduces to little.

7. Turn to high height. Keep stir frying at the same time to make sauce condensed. Then turn off the stove and dish out.


I served it with cucumber slices. My husband loves it very much.

Chicken, Quick recipe, Uncategorized

Teriyaki Chicken

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Ingredients:

Boneless chicken leg

Dark soy sauce 2 tsp

Cooking wine 1 tsp

Water 2 tsp

Sugar 2 tsp

Honey 2 tsp

White sesame
1. Heat a pan on the stove. When it’s hot, put chicken into the pan with the skin side down.

2. When the downside turns golden brown, flip the chicken over. Fry the other side till golden brown too.

3. Take the chicken out, and cut into smaller pieces.

4. Put the chicken pieces into pan. Add in dark soy sauce, cooking wine, sugar, water and honey. Stir evenly to make sure chicken is coated with sauce.

5. Turn the height higher. Keep stir frying till sauce reduces to almost dry. Sprinkle white sesame.


If you want to serve with rice, you can save more sauce for the rice.

Very yummy.

Chicken, Chinese, mushroom, Soup, Uncategorized

Shiitake & Wolfberry Chicken Leg Soup

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Ingredients:

Several shiitakes

Some wolfberries

1 big whole chicken leg

Ginger slices

Salt

Chopped spring onion

Put chicken leg, shiitake, ginger slices and wolfberries in a deep pot. Add in enough water covers all ingredients. 

When water boils, turn to low heat. Cover the lid. And simmer for at least 40 mins.

Sprinkle some salt and chopped spring onion. Cover the lid for another minute.

Chicken, Chinese, Uncategorized

Chicken Wings By Rice Cooker

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Ingredients:

Chicken wings 4

Ginger slices

Chopped spring onion

Light soy sauce

Cooking wine

Salt

Oil

1. Sprinkle salt on chicken wings. And rub the skin with hand gently.

2. Put chicken wings in a bowl. Pour in some cooking wine. Spread several ginger slices and chopped spring onion. Brush light soy sauce onto wings. Marinate for around 1 hr.

3. Brush oil at the bottom of rice cooker. Spread several ginger slices and chopped spring onion. 

4. Put the chicken wings in. Close the lid. Press cooking button.

5. When the oil is dry, and wings’ downside is a bit burnt. Sprinkle in 1 tsp oil and 1 tsp light soy sauce.

6. When it’s dry again, add in 3 tsp water.

7. When the button jumps to keeping warm, flip the wings. And press cooking button again. Till the wings are done.

Chicken, Quick recipe, Uncategorized

Stir Fry Chicken Breast With Asparagus

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It’s a low fat dish. And it’s very easy to cook.

1. Cut chicken breast and asparagus into small pieces.

2. Heat a little oil in the pan. 

3. Put in chicken breast. Stir fry till color turns white then a bit golden brown.

4. Add asparagus. Stir fry till asparagus’s color turns dark for around 2-3 mins.

5. Spread some chopped garlic granules, salt and black pepper. Quick stir evenly for another minute. And it’s done.

Chicken, Chinese, Quick recipe, Uncategorized, Vegetables

Kung Pao Chicken Without Peanuts

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Ingredients:

Chicken (cut into small dices. Marinated with a little salt, cooking wine, light soy sauce and cornstarch)

Carrot & cucumber ( both chopped into small dices)

Oil

Pixian bean sauce

Sugar
Because my husband doesn’t like peanuts, so I didn’t use peanuts here. There are peanuts in authentic Kung Pao Chicken.

1. Heat some oil in the pan. Put in chicken bits. Stir fry till chicken turns white in color. The take them out.

2. Put carrot bits in and stir fry for around 2 mins. Then add in cucumber bits. Stir fry for another min. And take them out too.

3. Add 1 tsp Pixian bean sauce in the pan. ( Pixian bean sauce is commonly used in Sichuan dishes. It is spicy and salty. If you don’t want it to be very spicy, you can use less). Stir fry till the oil turns red.

4. Add in chicken together with carrot and cucumber. Stir fry evenly.

5. Add in 1 tsp sugar. Quick stir fry evenly. 

Chicken, mushroom, Soup, Uncategorized, Vegetables

Chicken Vegetable Soup

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It’s an easy soup to make.

Ingredients:

Chicken ( I used 2 big chicken wingsticks)

Shiitake 

Bamboo shoot ( cut into medium pieces)

Carrot ( chop into medium pieces)

Snow pea ( put in boiling water for 1 min. Take out and drain)

Oil

Light soy sauce

Salt

Hot water

1. Heat a little oil in the pot. Put in chicken. Stir fry a bit till the color turns a bit golden.

2. Add in carrot and bamboo shoot with a little light soy sauce. Stir fry a little.

3. Pour in hot water covers all ingredients. If you have soup-stock, that’ll be better. Add in several shiitakes. Cover the pot with lid. 

4. When all ingredients are done, add in snow peas. Then simmer for another 4 or 5 mins. Spread some salt.

Chicken, Chinese, mushroom, Noodles, Quick recipe, Soup, Uncategorized, Vegetables

Chicken Soup Noodle

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When my husband feels sick, I cook him chicken soup. Actually, every time I make chicken soup, it’s possibly to leave some over. So I keep the left soup in a jar and stored in fridge. Stored chicken soup can be used to cook. And the easiest one is to cook noodles.


This is the fresh soup not the stored one.

It’s easy to make chicken soup. 

Put chicken in a deep pot. Add in enough water and several ginger slices. Turn to high heat at first. When the soup boiled, turn to low height. If you want really good chicken soup, you’d better cook it for at least one hour. The soup will taste really great. I cooked it for about one hour and a half. And add some salt to it, or it will be plain. I also added several shiitake, because I really like it.

You can cook noodle when chicken soup is almost done. Just cook noodle with water. When noodle is cooked. Take it out and drain. After drained, put noodle in a bowl. 

Scoop some chicken soup and add to noodle in the bowl. If you like, you can add some green vegetables and chopped spring onion. 


My husband are it all, even he’s sick. It’s very nutritious.

Chicken, Quick recipe, Uncategorized

Fried Chicken Wing Stick

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Wing sticks are much smaller than chicken legs. So it’s easy to cook them. That’s why I chose to fry chicken wingstick.

I used frying powder, which already contains salt and black pepper. So I didn’t marinate wingsticks. Just coat them with egg and then frying powder. Fry them in oil till golden brown. Very crispy outside, but tender and soft inside.