Preheat oven to 200 degree C.
1. Marinate chicken thighs with a little salt and black pepper.
2. Chop cauliflower into small bits. Put them in a bowl. Add in 2 tsp olive oil, a little salt and chopped garlic. Mix well.
3. In baking pan, spread cauliflower. Then place chicken thighs over. Brush a little olive oil on the chicken skin.
Bake for 35-40 mins. Or till chicken skin becomes golden brown.
Serve hot with rice.
Every weekend, my husband and I will go to supermarket and pick meat & vegi for the next week’s meals. Last time, he went to me with a small bag of dried mini octopus and told me it would make soup more delicious. I really doubted that because my husband knows very little about cooking. But he persuaded me in the end. I tried it with a big fat chicken leg.
1. Clean chicken leg. In a deep pot, pour in enough water. Also put chicken leg in.
2. Turn to high heat. When water boils, remove the foam on the surface.
3. Turn to low heat. Add in a little ginger slice. Cut one dried mini octopus into the pot with scissors.
4. Cover the pot with lid. Slow cook for 30-60 mins. 30 mins will guarantee Chicken be cooked. Yet, a little longer cooking time will enable soup to be very tasty.
5. Chop Chinese cabbage into medium pieces. Put into the pot. Also sprinkle some salt. Cook for another 5 mins.
Serve hot.
I have to say dried octopus really did magic to the soup. We all loved it.
1. Pour in enough water in a deep pot.
2. Put in chicken. I used several chicken drumsticks.
3. Turn to high heat. When the water boils, turn to low heat. And slow cook for half an hour.
4. Add in corn & carrot chunks. Cook for another half an hour.
5. Add in snow peas and boil for another 3 mins.
6. Sprinkle some salt and serve hot.
I used chicken drumsticks. They are small and easy to fry.
Sprinkle a little salt and black pepper over chicken. Massage them a bit.
Place them in a bowl, pour in enough Buttermilk.
Marinate for at least 30 mins.
Here is the Frying powder I used.
It already contains seasoning and spices, that’s why I only used a little salt and black pepper to marinate chicken.
Dip marinated chicken drumsticks in the frying powder. Then dip buttermilk and frying powder again to let chicken double coated by powder.
Fry chicken in oil till golden brown.
Turns out that double coated fried chicken taste more crispy outside and tender inside. Very delicious.
I used chicken breast.
1. Cut chicken breast into one-bite pieces.
2. Marinate chicken with 3 tsp soy sauce, 2 tsp cooking wine, chopped garli (2 cloves), a little chopped ginger, 4 tsp sugar and 1 tsp cornstarch for 10-15 mins.
3. Cut green onion into small pieces similar to the size of chicken pieces.
4. I used toothpick to make two pieces of chicken with green onion in between them.
5. Brush a little oil in the pan. Turn to medium high heat. When the pan is very hot. Put chicken & green onion stewers in.
6. Pan fry each side till golden brown.
I found this recipe on Weibo.
Sauce:
Soy sauce 30g
Oyster sauce 20g
Tomato sauce 18g
Sugar 18g
Cooking wine 18g
Minced garlic 10g
1. Mix all the ingredients above in a bowl.
2. Put half chicken in a plastic bag. Then pour the sauce into the bag.
3. Gently massage the chicken to let it be coated with sauce. ( I poked the chicken several times with a toothpick before this step.)
4. Let the chicken stay in sauce bag for hours. Or you can put it in the fridge for overnight.
5. Preheat oven to 180 degree C. Wipe the chicken with kitchen towel. Original recipe said to brush butter onto chicken, but I used olive oil instead. And also sprinkle some black pepper.
6. Put chicken on grilled and roast for 40 mins. If you want the color to be darker. You can turn to 220 degree at the last 5-10 mins.
Chicken meatball was bought from supermarket.
1. Melt some butter in the pan. Put in chicken meatball. Pan fry them till the surface becomes a bit golden brown.
2. Add in 3 or 4 tsp tomato sauce and 2 tsp sugar. Stir them well to let meatball be coated with sauce.
3. Pour in water reaches half height of meatball.
4. Turn to medium low heat. Cover the pan with lid. Simmer for around 30 mins or till sauce becomes condensed. Flip them several times while simmering.
5. Once sauce becomes condensed, they are ready to serve.
Glutinous rice needs to be soaked in water for overnight.
Stuff chicken with glutinous rice, 3 or 4 garlic cloves, 2 or 3 red dates. And then tight the chicken up in case the stuff inside run out.
Put chicken in a large deep pot. Add in enough water. Make spring onion a knot, then add in the pot with several ginger slices.
1. Turn to high heat. When the soup boils, remove the foam on the surface.
2. Then turn to low heat and cook for 45 mins.
3. Turn off the stove and keep the lid on for another one hour.
4. Sprinkle salt. Turn on low heat and braise for another half an hour.
5. Sprinkle some chopped spring onion. And ready to serve.
Chicken tastes soft and juice. You can serve with kimchi.
There will be a lot of soup left. Please don’t throw away. It can be reserved in a bottle and placed in the fridge.
Sprinkle a little salt and black pepper over chickenbreast for a little while.
Coat chickenbreast with a thin layer of flour, then egg and bread crumbs last.
Heat some oil in the pan. Fry both sides till golden brown.
After cooled, cut into small pieces. Spread the sauce you like.
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.
Cooking For Fun 