Category Archives: Chicken

Chicken, Uncategorized

Chicken, Vegetable & Vermicelli Stir-fry

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When I don’t have enough time to think what to cook, stir-fry will be my first choice. All I need is to put some vegetables and meat and stir fry them.

1. Soak vermicelli in water for 3-5 mins or till it becomes completely soft and transparent. Cut shorter with scissors. And drain.

2. Cut boneless chicken leg into small pieces. You can also use chicken breast. Place chicken pieces in a bowl, add in 2-3 chopped garlic cloves, 1 tsp chopped ginger, 1/2 tsp salt, 1/2 tsp pepper, 2 tsp cooking wine and 1-2 tablespoon corn starch. Mix well and marinate for 10-15 mins.

3. Heat 1 tablespoon oil in the pan. Fry chicken till brown. Then set aside for later use.

4. Heat pan again. Add in a little extra oil if needed. Stir fry carrot slices first for 2 mins. Then add in cabbage, vermicelli and chicken. Stir fry for another 2-3 mins.

5. Add in 1 tsp light soy sauce, 1 tsp oyster sauce and 1 tablespoon water. Simmer for 1 min.

6. Season with salt and ready to serve.

Chicken

Steamed Chicken Thighs

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1. Marinated chicken thighs with salt, cooking wine and chopped ginger for about 2 hours.

2. Place chicken thighs in a plate. Put the plate on a rack and steam in hot water for 25 mins. Set chicken aside in another plate. Don’t throw away the water from the original steamed plate.

3. Heat a pan, add in 1 tablespoon oil. When oil is hot, drop in chopped spring onion and ginger shreds. Turn off the heat when aromatic.

4. Pour in 1 tablespoon of the chicken water after steam. Also add in a little light soy sauce. Mix well.

5. Pour the mixed sauce over chicken thighs.

Chicken turns out very juicy and tender. You can replace chicken thighs with chicken legs or drumsticks. Or even a half chicken. But the steaming will requires more time.

https://flic.kr/p/28GRT4Y

Chicken

Teriyaki Chicken Leg

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1. Prepare a whole boneless chicken leg. Sprinkle a little salt and black pepper.

2. Use the back of knife to hit chicken a bit.

3. Heat a pan on stove. When the pan is hot, put the chicken inside with skin side down. Flip over when the skin turns golden brown. Fry the other side till brown, too.

4. If there is much oil after sear, you can pour the oil out.

5. Add in 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 tbsp sugar and 1 tablespoon honey. Let the chicken be coated with sauce.

6. Pour in hot water just enough to cover the chicken. Cover the lid and simmer for a while.

7. Remove the lid. Turn to high heat to reduce the sauce.

Yummy.

Chicken

Chopped Cold Chicken

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Chopped Cold Chicken (白斩鸡）is a popular dish in Guangdong cuisine.

I used this cooking method: (original recipe is Chinese)

https://www.xiachufang.com/recipe/102925373/

1. Prepare a very big pot. Big enough for a whole chicken.

2. Add in enough water that can cover whole chicken. Also add in cooking wine, star anise, chopped ginger and spring onion.

3. Bring the water to boil. Grab the chicken. Soak it in hot water and pull it out immediately. Do this in-and-out procedure 3 times.

4. Then put whole chicken into pot. Boil for 1 min.

5. Soak the chicken into cold water to make the skin more elastic.

6. Put chicken into pot and boil for 4 mins.

7. Put the lid on and boil for 1 min.

8. Turn off the stove. Don’t move anything. Keep the lid on. Don’t even touch it. Let the chicken have a good spa for 40 mins. If you want your chicken to be more tender, you can use less time. But that may means you will see blood in the chicken bone. I like to play the safe card. So I let the chicken be there for 40 mins. And by the way, my chicken is around 800g. Bigger chicken needs more time.

9. After a good sauna. Chicken will feel hot. Put it into icy cold water immediately.

10. Brush sesame oil onto it.

Cut it. Don’t throw the chicken soup away. It’s ideal to make other soup or to boil dumplings/ wantons.

Drizzle light soy sauce.

And EAT!

Chicken

Not-so-spicy Spicy Chicken Thighs

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I was trying to make some spicy roasted chicken. But they turned out not so spicy. So I came up with that funny name. 🙂

1. Place chicken thighs in a big bowl. I only used two since it’s only for me and my husband.

2. Then I added 2 tablespoon chili powder, 1 tablespoon five spice powder, 1 tsp salt, 1 tsp black pepper, 1 tablespoon paprika powder, and 1 tsp ginger powder. I thought chicken would be spicy enough. And I marinated them for like 3 hours.

3. Preheat oven to 200 degree C. In the oven for 25 mins. Chicken skin will become very tightened and dry.

4. I was worried chicken would be too spicy for my husband. So I mix 1 tablespoon honey and 1 tablespoon tomato sauce ( my plan was chili sauce) and brush it onto the chicken. Roast for another 5 mins.

And there they are:

Should’ve be spicy but turned out not.

Still my husband loved them. Flavor really goes in and very tasty.

Chicken, mushroom

Braised Chicken With Shiitake Mushroom

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香菇炖鸡

1. Cut chicken into medium chunks. I used 3 whole chicken wings and cut them at the joint. So 1 wing can be cut into 4 pieces. You can also choose boneless chicken leg, better with skin on.

2. Hot pan. Cold oil. Fry chicken till golden brown.

3. Add in 2 or 3 ginger slices. Sauté a bit. Shiitake mushrooms in. Stir fry till aromatic.

4. 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 2 tsp dark soy sauce, 1 tablespoon oyster sauce and 1 tablespoon sugar. Mix all ingredients well.

5. Pour in hot water covers evenly ingredient. Bring to boil. Turn to low heat and simmer for 20 mins.

6. Remove lid. Turn to high heat. Reduce the sauce and garnish with chopped spring onion or leek.

Chicken

Lemon Chicken Chop

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1. Prepare a boneless chicken breast. Cut into two halves if it’s too thick. Pound chicken with the back of knife.

2. Marinate chicken with 1 tablespoon light soy sauce, 1/2 tsp salt, 1/4 tsp white pepper, 1 egg white and 2 tsp sesame oil for 20-30 mins.

3. Heat frying oil in the pot.

4. Coat chicken with corn starch and flour mixture. (Ratio of corn starch and flour is 2:1).

5. Fry chicken till golden brown. Set aside to cool down.

6. Heat 1 tsp oil in a sauce pan. Sauté 2 cloves of chopped garlic till aromatic.

7. Add in juice of 3/4 lemon and 1/4 cup water. Then 1 tablespoon honey and 1 tablespoon sugar. Bring to boil.

8. Add in lemon slices of the rest 1/4 lemon. Simmer the sauce till thickened.

9. Cut chicken chop into slices. Glaze with lemon sauce.

Chicken, Chinese

Yellow Braised Chicken （黄焖鸡 Huang Men Ji）

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Huang Men Ji is a famous dish in Shandong cuisine. There are so many Huang Men Ji restaurants all over China. The full name is 黄焖鸡米饭, which means yellow braised chicken served with steamed rice.

1. Prepare chicken, cut chicken into small or medium chunks. In my hometown, chicken is usually chopped into small pieces, then got stir fried or braised.

2. Heat 1-2 tablespoon oil in a pot. (Authentic Huang Men Ji is cooked with clay pot.)

3. Add in 1 tablespoon sugar. Stir fry till sugar got melted and browned.

4. Put chicken into pot. Be careful of the hot oil. Stir fry to let chicken be coated with browned sugar.

5. Add in several ginger slices and dried chili rings. 1 tablespoon shaoxing wine, 1 tablespoon light soy sauce and 1/2 tablespoon dark soy sauce. Blend evenly.

6. Pour in enough hot water covers all chicken. Also add in Shiitake mushroom slices . (You can add a lot, because shiitake will become very yummy after braised.)

7. In with 2 tsp white pepper powder, 1 tsp salt. Put on lid. Turn to low heat and simmer for 25 mins.

8. Remove the lid. Turn to high heat. Reduce the sauce a bit.

9. Add in celery. Simmer for 2 mins.

10. Add in pepper. Simmer for another 2 mins.

Serve with rice.

My husband said it’s very similar to the one he had when he’s in my hometown. And it goes perfect with steamed rice.

baking, Chicken

Crispy Skillet Chicken Breast

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1. Cut one whole chicken breast into two halves. Thinner chicken can be cooked easily. Sprinkle salt and black pepper on both sides of the chicken.

2. In a bowl, add in 1 cup flour, 4 tablespoon bread crumbs, a little salt, black pepper and mixed herbs.

3. Prepare 1 egg, and 3/4 cup milk in another bowl. Mix them well.

4. Dip chicken in flour mixture, then egg and flour at last. Shake off the excess.

Preheat oven to 220 degree C.

5. Melt 30g butter in skillet. Place chicken in side. Into the oven for 10 mins.

6. Flip over and bake for another 10 mins.

Chicken, Potato

Curry Chicken

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1. Prepare 1 whole chicken ( I used around 3/4 of a whole chicken). Cut it into chunks.

2. Chop 6-8 cloves of garlic, 30 g ginger, 1 big onion , 3 red chili. Chop them into very tiny pieces.

3. Heat 2 tablespoon oil in the pan. Put in all the garlic, ginger, onion and chili. Stir fry till aromatic.

4. Add in 4-5 tablespoon curry powder. Stir to mix evenly.

5. Put in a handful fresh curry leaves. Fry a bit.

6. Put chicken into pan. Stir fry to let chicken be coated with spice paste.

7. Pour in 1/2 2 cups water. Bring to boil. Add in chunks of 2 big potatoes.

8. Turn to medium heat and simmer for around 25 mins.

9. Add in 1 small pack of coconut milk (200ml). Stir to mix. Then simmer for another 20 mins.

10. Add in 1 tablespoon sugar, which will make the curry taste a bit sweet and mild. Season with salt.

Serve hot. Perfect to go with rice.

My husband loves it very very. He said my curry chicken almost tastes same as the one sold in foodcourt.