Tag Archives: Chicken

Chicken, Soup

Coconut Chicken Soup

I wanted to try this soup for a long time. Now since that I have pressure cooker, I cannot wait any longer.

Prepare a coconut and half chicken.

  1. Wash chicken clean. In a pot, add in enough water. Put chicken in. Bring to boil.
  2. Rinse chicken under water to wash off all the dirt.
  3. Cut coconut open. Pour the coconut water out and scoop the fruit meat.
  4. Place chicken into pressure cooker. Add in coconut water and fruit, also add in 3 red dates and several ginger slices.
  5. Press the soup button.
  6. Soup is very fresh and sweet. I added in some goji berries and cook for another 20 mins.

No need to season at all.

Actually I think it tastes better without goji berries.

My husband likes this soup very much.

Chicken, Pasta

Sautéed Chicken Drumsticks

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My father-in-law gave me Julia Child’s Mastering the Art of French Cooking. I was super excited. I like Julia Child very much after I watched the movie Julie & Julia, and at that time, I didn’t even cook. She is a very nice cook with great sense of humor. And she’s bold in kitchen.

Most time, I cook Chinese food. There is a very big difference between Chinese and French cooking. Vegetable oil like canola oil, peanut oil or soy bean oil is often used in Chinese cooking, while butter in French cooking.

Today, I tried this Sautéed Chicken. Actually I used chicken drumsticks, cos they are in similar size, so I thought it would be easier to cook.

  1. Heat a pan. Add in 1 tbsp butter and 1/2 tbsp vegetable oil. I used about 6 chicken drumsticks. I turned to low medium heat while cooking. The heat power of My induction stove is kind of strong.
  2. Wipe chicken drumsticks with kitchen towel and dry them.
  3. Put chicken into the pan, sear for 2-3 mins till brownish. Then flip them to fry other the other side for 2-3 mins.
  4. Lid on and fry for 5 mins.
  5. Turn them around and lid on for another 5 mins.
  6. Season with salt and pepper, and also dried herbs.
  7. Lid on for 5 mins.
  8. Toss a bit and lid on for another 5 mins.
  9. Take all the drumsticks out in a plate. Pour the oil out just leave a bit in the pan.
  10. Heat the pan again. Add in 1 tsp chopped garlic. (I didn’t have shallot).
  11. When it turns aromatic, pour in 1/2 cup stock. Reduce to half remaining. (Original recipe also needs wine, but I didn’t follow that part.)
  12. Glaze chicken with reduced sauce.

They also go well with pasta.

Chicken

Spicy Chicken Wings

This is a very simple dish to make.

  1. Prepare a bowl, add in 1/2 cup flour, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika powder, 1/2 tsp garlic powder. mix well.
  2. Preheat oven to 170 degree C.
  3. Dip chicken wings in the flour mixture and shake off the excessive. In to the oven for 20-25 mins. Remember to flip over halfway.
  4. Prepare sauce: 1/4 cup Korean spicy bulgogi sauce, and 1/4 cup honey. Mix well.
  5. Brush sauce onto the chicken wings. Turn up the heat to 200 Degree C. And roast for another 10 mins.
  6. Sprinkle white sesame before serving.

https://flic.kr/p/2gKmaaZ

Chicken

Lemon Chili Sauce Chicken

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1. Wash chicken clean. You can use chicken legs or chicken wings. I used chicken wings.

2. Enough water in a pot. Add in ginger slices, garlic cloves, bay leaf, lemon grass and a pinch of salt.

3. Put chicken into the pot. Bring to boil with high heat. Then turn to low heat and simmer for 15-20 mins or till chicken is fully cooked.

4. Soak chicken into cold water. Dry them and cut into smaller pieces.

5. In a small bowl, mix 1 tablespoon Thai chili sauce, 1 tsp lemon juice, 1 tsp honey and 1 tsp sugar.

Spread sauce over chicken.

Chicken, mushroom, Pasta

Mushroom Sauced Chicken Chop With Penne

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  1. Prepare a boneless chicken leg. Cut it slightly to prevent curling up while cooking. Season it with salt and black pepper.
  2. Heat a pan. Usually I don’t add in oil, cos chicken leg contains fat. So Just sear the chicken with skin side down. Fry with medium-low heat for 3-5 mins or till skin turns golden. Flip it over and fry the other side till brownish too.
  3. Chicken out into a plate. There will be some oil left in the pan. Just use it to saute 1 chopped garlic clove. Then add in mushroom slices. Stir fry till aromatic.
  4. Pour in 1/2 cup stock. Simmer for 3 mins.
  5. Add in 1/4 cup milk, also season with salt, pepper and mixed dried herbs.
  6. Put Chicken back into the pan. Simmer for 10 mins to let it completely be cooked.
  7. Condense the soup by adding starch water. Keep stirring to reduce the sauce.
  8. And place chicken chop with sauce over cooked penne.

https://flic.kr/p/2gEX2oB

Chicken, mushroom

Chicken & Shiitake Mushroom Stew (香菇炖鸡）

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Usually in China, Chicken stew is made from a whole chicken. But I know for sure that my husband and I cannot finish a whole chicken stew. So I just used a whole boneless chicken leg instead.

  1. Soak dry 5 or 6 shiitake mushroom in 2 cups water. (Rinse under water first to remove all the dirt). Keep the shiitake water. Remove the stem and cut into 4 halves.
  2. Cut chicken into one-bite size.
  3. Heat a pan. Since there is fat in chicken, so actually, no need to add any oil. Sear the chicken to let the fat out.
  4. When chicken turns white, add in 2 tsp cooking wine. Stir fry till chicken got  dry again.
  5. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce and 1/2 1 tsp sugar (you can adjust it according to your preference). Stir fry to let chicken be coated with sauce.
  6. Add in shiitake, stir fry for about 2 mins.
  7. Pour in shiitake water covers all ingredients. Add in spices (ginger, star anise, bay leaf), I also added in 1 chopped carrot.
  8. Lid on. Simmer with low heat for 20-30 mins to make sure chicken is completely cooked.
  9. Lid off and reduce sauce with high heat.

Yum!

Chicken, egg

Soy Sauce Chicken & Tamago Yaki Bento

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Actually I cooked half soy sauce chicken. It’s quite simple and can be done by rice cooker.

  1. Put the half chicken (approx. 300-400g) in a big bowl. Sprinkle a little oil and light soy sauce. Massage the chicken to let the oil and soy sauce evenly spread. Let it marinate for 30 mins.
  2. Brush oil to the bottom of rice cooker. Put in 3 or 4 ginger slices, 1 or 2 stalk of green onion. Chicken on ginger and green onion.
  3. Pour in 1/2 cup water, 1/4 cup light soy sauce, 2 tsp dark soy sauce, and 2 tsp sugar.
  4. Cover the lid, press cooking button. When it’s done, flip the chicken over. Cover the lid and press button again.
  5. When it’s done again, don’t open the lid immediately. Let it be tightly closed for another 10 mins. After that, it’s ready to serve.

For tamago yaki:

Beat 2 eggs in a bowl. Add in 1 tsp milk and 1 pinch salt. Blend well.

Heat a pan (I used the normal round shape pan not the square type). Brush a little oil. Pour 1/3 egg in. Gently stir with chopsticks. Push all the egg to one side of the pan. Pour in a little more egg. When it starts to solidify, Roll the egg from the previous egg side to the other. Repeat the step till finish all the egg.

Cool down and cut into slices.

To make my husband eat more vegetables, I added in some broccoli, cauliflower and cherry tomatoes.

He loved it and finished them all.

Chicken, mushroom

Teriyaki Chicken with Pan-Seared Portobello Mushroom

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Teriyaki Chicken:

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.

Portobello Mushroom:

Remove the Portobello mushroom’s stem first and wash clean.

1. Heat a pan. Cut in a small cube of butter.

2. When butter melts, add the mushroom in with cap side down. Sear for 3 mins. If your mushroom is really really big, probably you will need 5 mins. Keep the heat low, don’t burn the mushroom.

3. Add 1 drop of soy sauce onto the stem hole of each mushroom.

4. Flip the mushroom over, sear the other side for 3 mins with the lid on.

5. A lot of juice will come out. Use a spatula, and press the mushroom gently to squeeze the juice out.

6. Flip over and squeeze the other side. Keep cooking till the juice evaporates.

 

Chicken, Potato, Uncategorized, Vegetables

Bento for Hubby (His First Day at Work)

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My husband got a new job. YAY~!

And today is his first day to go to work. That also means we cannot have lunch together at home. Since I need to teach in the afternoon or evening, we cannot have dinner together either. He will have his lunch at canteen. So I decided to cook lunch and spare his part in a lunchbox. All he needs to do is to reheat it when he’s off work.

I cooked his favorite chicken teriyaki today. And with potato pancakes.

Chicken teriyaki is not that difficult. 3 main steps: 1. Sear the whole boneless chicken leg till tow sides turn golden brown. 2. Sauce part: 2 tsp light soy sauce, 1 tsp sweet cooking wine, 1 tsp dark soy sauce, 2 tsp honey. Add in enough water covers chicken. 3. Boil for 15-20 mins and reduce the sauce with high heat.

Cut the chicken into strips. And pour the sauce over it. Rice will absorb the flavor.

Potato pancake:

2 medium potato,  (Peeled and shredded into thin strips. Boil in hot water for 1 min and drain)

1 cup flour

1 egg

1/2 tsp salt

1/2 tsp black pepper

1/4 cup water

Mix them in a big bowl.

Scoop batter with a spoon and fry till golden and crispy.

I cut them into halves before placing them into the lunch box.

To let him have more veggies, I also add cucumber slices, cherry tomato and boiled baby corn.

My husband finished them all.

Chicken

Soy Sauce Chicken (By Rice Cooker)

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Recently, I was very stressful. When I feel stressful, I usually use food to reduce my pressure. And also I will feel like having meat, no matter chicken, pork or beef. It will be helpful as long as I eat meat.

This time, I want to cook a whole chicken for lunch. But I’ve done roasted chicken for numerous times. I need to cook chicken in a new way. Then the soy sauce chicken came to my mind.

  1. Prepare 1 whole chicken. Mine is about 800g. Put it in a big bowl. Drizzle in a little oil and light soy sauce. Rub the chicken with sauce both inside and outside. Then let it marinate for 20 mins.
  2. Prepare 3 stalks of spring onion and several ginger slices.
  3. Brush rice cooker’s bottom with oil. Then spread spring onion and ginger at the bottom.
  4. Lie the chicken over spring onion and ginger.
  5. Pour in 1/2 cup light soy sauce, 1 tbsp dark soy sauce and 3/4 cup water. Also add in 2-3 tbsp sugar.
  6. Lid on and press the button. When cooking is done, Don’t open the lid immediately. Let it stay for another 10 mins.
  7. Flip the chicken over and repeat the step 6.

https://flic.kr/p/25h2cmX

I must say that chicken is very tender and juicy .

https://flic.kr/p/S871ev

I accidentally broke the chicken skin. Because it’s so tender that the chicken leg can fall off easily.

Perfect to go with rice. And of course, My husband loved it very much.