Tag Archives: Chicken

Kung Pao Chicken Without Peanuts


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

Carrot & cucumber ( both chopped into small dices)


Pixian bean sauce

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 Vegetable Soup

It’s an easy soup to make.


Chicken ( I used 2 big chicken wingsticks)


Bamboo shoot ( cut into medium pieces)

Carrot ( chop into medium pieces)

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


Light soy sauce


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 Soup Noodle

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 Breast Tomato Stew

Chicken breast is ideal for diet. This dish is easy to make. And it goes well with pasta, fusilli or penne.


Chicken breast ( marinated with a little salt and black pepper, and cut into smaller pieces)

Tomato ( chopped into small pieces)


Black pepper

Herbs you like
1. Heat a little oil in the pan. Put chicken breast in the pan. Fry both side till a golden brown and take them out.

2. Put tomato pieces into the pan. Fry till they turn softened. Then put chicken breast in tomato. Turn to low heat and cook for around 20 mins. 

3. Tomato will become sauce. Add in a little salt, black pepper and herbs you like. 

Easy Red Date Chicken Leg Soup

Chicken leg and several red dates in a pot. Pour in enough water that higher than ingredients. Turn to medium heat and cook for around 1 hour and a half. The soup will become a little white in color. Before turn off the stove, add a little salt. If you like, you can also add some wolf berries. 

In Chinese medicine, red date is good for skin and health. So it’s ideal for women to have.

Easy Braised Chicken With Shiitake 

This dish is actually similar to yellow chicken stew. Yellow chicken stew is really popular in China. I guess there are yellow chicken stew restaurants in every China’s city.

It’s a dish made mainly of chicken, shiitake and green bell pepper.

I cooked it in a relatively easy way.

1. Cut boneless chicken leg into medium pieces. You can use other chicken parts, but I don’t recommend chicken breast.

2. Heat some oil in the pan. Put in chicken, stir fry till chicken gets a little golden brown on the edge.

3. Add in carrot and shiitake slices. Stir fry for a while.

4. Add in 1 tsp light soy sauce, 1 tsp dark soy sauce and 1 tsp sugar. Stir fry evenly.

5. Pour in enough water covers all ingredient. Cover the pan with lid and use low or medium heat.

6. Before the sauce in pan is almost dry. Put in bell pepper pieces, and turn to high heat.

7. Keep stir frying till sauce is dry.

It’s an ideal match for rice.

If you want it to be spicy, you could add a little dry red chili at first.

Easy Shiitake Chicken Leg Soup

This soup is very easy. Just put chicken leg in a pot, add in enough water. At first, use medium heat. After water gets boiled, turn to low heat. Cook for half an hour. Then add in shiitake and wolf berries. Cook for at least another half an hour. Add in salt and it’s done.

It actually took me one hour and a half to make this soup. Just the longer you cook it, the better it will taste.

Roast Chicken/Duck

Original recipe:


I guess many people know Beijing Roast Duck. Crispy roast duck is popular in China. Duck meat will be cut into slices, and wrapped with cucumber strips and sweet bean sauce. I can eat a lot. 

It should be crispy roast duck, but I only found big ducks in supermarket. So I decided to try with a small chicken.

1. Pour hot boiled water onto whole chicken.

2. Use a bottle ( with water inside) to make chicken stand and dry it. The chicken’s skin will become tightened and bright.

Oh! Poor chicken. 😦

Later you will suffer heated roasting. Please cool as much as you can now.

It will take hours till chicken’s surface is completely dry. So I used a fan to blow directly at the chicken. 

3. Prepare the mixed sauce to brush chicken.

Vinegar: 1 tsp

Cooking wine: 2 tsp

Honey: 2 tsp

Water: 2 tsp ( said in original recipe, but I forgot)

4. When the chicken is totally dry. Brush the mixed sauce onto the skin evenly and completely. Then dry it.

5. After chicken’s skin becomes dry, brush again. Dry it.

6. Stuff chicken with Apple chunks ( wet bun also used in original recipe, but I didn’t use it). And close chicken’s bottom with toothpicks.

7. Preheat oven to 200 degree C. Put chicken on the grill with breast side up. Under the grill put a baking pan covered with aluminum foil and filled with a little water.

8. Roast with 170 degree C for 40 mins. Then flip chicken over and roast for 20 mins. ( after totally roasted 60 mins, I found the chicken’s color is still a little light, so I roast it for another 20 mins, with the breast side up. And I also took all the apple chunks out.)

After it’s done, take it out and cut into small pieces, which I am not good at.

Then wrap chicken slices with cucumber and sweet bean sauce. Hmmm, so yummy.

I still think I didn’t dry it longer enough. The skin could be more crispy. But the chicken is tender inside. Very delicious. 

Crispy Fried Chicken

I seldomly cook deep fried food, because it wastes too much oil, and the kitch will become greasy.

So when I prepared for this dish, I really thinker very hard to use oil as less as I can.

1. Cut chicken into small pieces. I made them one-bite size. And I chose boneless chicken leg.

2. Marinate chicken with minced garlic & Ginger, a little salt and black pepper powder and cooking wine. For about 15 minutes.

3. Coated chicken with egg and then frying powder.

4. Heat oil in a small pot. I just add oil half height of the chicken piece. Try the heat with a chopstick, if there are many small bubbles showing up around the chopstick, it means the oil’s heat is OK!

5. Start frying till the surface turns golden brown.

Just marinate with a little salt. Cos I forgot salt already exists in frying powder. So my fried chicken is a bit salty. But it’s crisp.

Braised Chicken in Brown Sauce

This dish is perfect for rice. 

1. Prepare a boneless chicken leg. 

2. Heat the pan. ( no oil is needed here, because chicken leg contains fat. )

3. Put the chicken leg into the pan with the skin side down. The fat will come out. When the down side is a little burnt, flip it over and fry the other side.

4. After both sides turn golden color. Add in dark soy sauce, some sugar and water. Cover with the lid.

5. When the sauce becomes much less, remove the lid. Spread some black sesame. 

6. Turn up the heat. Keep stirring to avoid being burnt. The sauce will become less and more condensed. Make sure the chicken coated with sauce evenly.

7. When the sauce is almost dry, turn off the heat.

8. Cut chicken into slices and put them on rice.

Brown sauce also makes rice yummy.