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Category Archives: Chicken

Marsala Chicken Florentine

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Ok, normally Chicken Florentine is on a bed of creamy white sauce with spinach & mushrooms… and cheese maybe …but hubby & I don’t normally favour creamy sauce that much so I  made Marsala Chicken Florentine instead  … very tasty 🍴

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Ingredients : ¼ cup julienned sun-dried tomatoes + 1 cup Marsala wine + 1 Tbsp dried oregano + ¼ cup plain flour + about 100g button mushrooms (you may use other types of mushrooms like brown or portobello as you desire); 150g spinach

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Depending on how many you are serving and whether you are allocating 1 or 2 chicken breast halves per person …. I started with 4 chicken breast halves …

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… but finally decided to make only 3 breast halves … place the breasts in between cling film and use a mallet to pound the meat to about ½” or less thick

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Sprinkle some salt & freshly ground pepper on both sides of the flattened chicken breasts

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Mix the oregano with the plain flour …

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…coat the chicken breasts with the flour … if you are ahead of time like I was, wrap it with cling film and chill in the fridge until you are ready to cook …

 

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Heat a frying pan with 2 Tbsp olive oil and pan fry the chicken until all breasts are cooked through … turning it now and again so that breasts are evenly browned … lift cooked breasts out of pan and keep warm …

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Whilst chicken breasts is cooking in the pan … sliced up the mushrooms …

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In the same pan you cooked the chicken breasts in, melt the butter in the heated pan then toss in the mushrooms & julienned sun-dried tomatoes … stir and cook for about a minute …

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…pour in the Marsala …

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…allow to simmer, stirring now and again, for about 10 minutes …

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….stir in the spinach and mix to cook for about 2 – 3 minutes …

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Serve up by spooning the Marsala spinach & mushroom sauce over the chicken … bon appetite 🍷

Coleslaw

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Coleslaw .. a salad consisting primarily of finely-shredded or chopped raw cabbage and dressed most commonly with a salad dressing …. there are so many variations of it that you simply just need to find one that suites your palate best and I found the one we ❤️ most and the following recipe is it!!

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Depending on the number of persons you are serving .. increase or decrease the amount I’m quoting here … I was preparing for 2 … here, I chopped 2 cups of cabbage to the size of rice …

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Similarly, I chopped about ¼ cup carrots … size of rice as well …

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… and about 1 – 2 Tbsp of finely chopped onion …

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…now mix ¼ cup of mayonnaise …

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..with about 3 Tbsp sugar …

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…then add 1/8 cup milk …

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…1/8 cup buttermilk …

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… + 1Tsp lemon juice …

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… + a pinch of salt & pepper …

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….add in 3/4 Tbsp white vinegar and then whip it all together to mix well …

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… toss in all the chopped ingredients … stir and mix well …

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… Cover with a cling film and refrigerate for at least 2 hours before serving

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I promise you, this will be the 👍 coleslaw you would have ever tasted and would wanna make ever … what else but to pair it with some lovely oven-fried chicken 😘

Honey Mustard Barbecued/Grilled Pork Tenderloin

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It’s not always that I manage to get a good size Pork Tenderloin …. seen here, grilled to perfection, tender & moist and coated with the sticky, caramelised Honey Mustard glaze 😘

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When I got home with those fat pork tenderloins, I was struggling with ideas of how I’m gonna cook it … then i thought, hmm, if we enjoyed Honey Mustard Chicken … let’s try it with pork … and because it is pork, I marinated it with the following marinade : ½ cup tomato ketchup + 2 Tbsp olive oil + ½ cup fresh orange juice + ¼ cup balsamic vinegar + 2 cloves garlic, chopped + 1 tsp dried oregano + ¼ tsp ground black pepper

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..mix all the marinade ingredients together in a bowl thoroughly then pour it over the pork tenderloin … I’ve 2 pieces of pork tenderloin here … because it is not big, I allocated 1 pc per pax which had turned out to be just nice 😉

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Ensure that the pork tenderloin is well coated with the marinade, cover with cling film and leave to marinate in the refrigerator for at least 6 hours or better still, overnight

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Prepare your Honey Mustard Glaze … mix together zest of one lemon + 2 Tbsp clear honey + 2 Tbsp wholegrain mustard …set aside …

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You can either grill the marinated pork tenderloin over a BBQ grill or like me, cook under the oven-grill/broiler … basting as you keep turning the pieces over … and grill until tenderloin are about 3/4 cooked, about 10 – 12 mins on each side  … then take it out of oven and brush it the Honey Mustard Glaze …  brush on one side then grill until bubbly & sticky & browned …turn and do same on other side  .. about 15 mins or so for both sides total …

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Meanwhile, while pork is on it’s final 10 mins to ready, instead of serving up with Apple Sauce, I decided to served it up with caramelised apple slices … I sliced up a Granny Smith apple … heat up a pan with some butter, toss in the apples, drizzle a scant Tbsp of sugar over ….

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…shake the pan to ensure the sugar is well mixed up in the butter and once the apple slices starts to brown, turn over and brown up the other sides and voila! they are ready to be plated up with your juicy pork tenderloin!

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Mama Mia!!! Looking at the pic even makes me drools for it allover again 😝 … it was 👄smacking delish, served up with the caramelised apples and some steamed zucchini, cauliflower & carrots!

Champagne Chicken Chop

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This is a recipe I was given by one of a very good Chinese Chef I used to work with …I’ve had this recipe for years now but never every made it and yes! I finally got around to do so yesterday and guess what? I got both 👍👍 by hubby dearest so I guess it is a recipe for keeps ❤

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I used boneless whole chicken legs … you may use breasts or even half a boneless chicken, according to your own preference …

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…marinate the chicken with : 1 tsp salt + 1 egg + ½ tsp Shaoxing wine + dash of pepper … for at least an hour ..

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For the Champagne Custard Sauce, you will need : 200 ml of lemon juice + ½ a lemon, thinly sliced … I grated the lemon rind of the lemon I’m juicing to add into the sauce as well 😉 ..

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…+ 1 Tbsp Custard powder …

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..+ 50g Caster Sugar + 50g celery, finely chopped + …

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…and of course, the most important ingredient of all : the Champagne … ok, admittedly I’m a little extravagant here as I used 425ml of Bollinger champagne as this was only champagne I could find on our wine rack … you may use a 100ml bottle of baby champ mixed with a can of 7-up/sprite or use 425 ml of sparkling wine …I’d say, mostly for sauces, most likely sparkling wine is used 😝

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Combine all the sauce ingredients into a saucepan …

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…bring to a boil, stirring …

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…continue boiling until sauce is thick … off heat and set aside …

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Coat marinaded chicken with 2 Tbsp of cornflour … I find it easier to do this in a zip lock bag which enables me to coat the chicken evenly …

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Heat up a wok with enough oil for deep frying … or you may use a deep-fryer …

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…deep fry the chicken in the hot oil until cooked through and golden brown …lift it out and drain it on kitchen paper towels …

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As we are dining Western style, I left the chicken chop whole, with the Champagne Custard Sauce drizzled over the hot chicken and served it up with some steamed vegetables + corn-on-the-cob … if you are dining Chinese style or if you so prefer, you may cut up the chicken chops into pieces and place onto serving plate and drizzle the Champagne Custard Sauce over and serve hot 🍴🍸

 

Creamy Chicken & Mushroom Wildrice

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This is one meal I’d opt to prepare as it takes like 10 minutes to put it all together although it takes about 4-6 hours to cook in a Crockpot/SlowCooker or about 1¼ – 1½ in the oven …. what you see here is cooked in a Crockpot/SlowCooker 😉

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… I used 1 cup of wild & whole grain brown rice which serves 2 pax …you can use a pack of 454g for between 4 – 6 pax servings …rinse rice, drain and set aside ..

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…this is optional … I added 50g of button mushrooms, sliced ….

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…..if not for a fact that our fur-babies would enjoy sharing this dish with us, I would have added a small chopped onions but I omitted the onions for our fur-babies’ sake and added 3 cloves of chopped garlic instead …

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IMG_5826 Allocate 1 chicken breast per person … season with some salt & pepper and then brown in a heated pan of either Canola Oil or butter … lift browned chicken breasts out of pan and set aside ..

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…in the same pan, toss in the sliced mushrooms & garlic and sauté for couple minutes then add in the world rice and sauté for further minute …

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…..pour rice & mushroom mixture into a oven-safe casserole dish ….

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….I’m using a 450 mil (500g) bottle of Rich & Creamy Mushroom Sauce (with cream & parsley) ….you may use a can of 454g Cream of Mushroom Soup or make your own cream or mushroom sauce/soup …pour this into the casserole and stir to mix the wild rice & mushroom mixture …

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…I added 50ml of home-made chicken stock … remember now, this receipe serves 2 pax ….if you are cooking for 4 – 6 please remember to increase all ingredients accordingly …if you use a pack of 454g wild rice (serves 4 – 6 pax), you may still use a can or bottle of the creamy mushroom sauce/soup but increase the chicken stock to 100 to 150 ml …

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…return browned chicken breast into the pot and immerse into the creamy mixture … and bake, covered, in a preheated oven of 200°C for about 1 hour or until the wild rice are tender ….longer if you are making a bigger pot serving more pax than 2

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….and, dinner is served … this, I cooked in the oven … a very tasty & wholesome meal ❤

Gong Bao Seafood Pasta

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Ever had pasta with Gong Bao Sauce? I always enjoyed the Prawn Gong Boa Spaghetti at California Pizza and decided to attempt making it for the first time at home ….the is my home-prepared Gong Bao Sauce 😉 “click on Gung Bao Sauce highlighted above to take you to its recipe”

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First and foremost, you need some seafood if you gonna make Gong Bao SEAFOOD Pasta … okay, you can substitute the Seafood with Chicken if you so prefer …. seen here, I’m using squid + Jumbo prawns 😉

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Simple ingredients … besides your choice of pasta, that is … I ❤ spaghetti which is my pasta of choice of all times … left to right clockwise … 1 small bunch of spring onions sliced into 1″ lengths; 1 onions, wedged; 50g toasted cash nuts; and about 2″ length of ginger, thinly sliced

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Heat a wok with 1 Tbs oil … I use canola oil … and toss in onions & ginger slices and sauté until fragrant

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Add in the prawns … sauté until prawns are almost half-cooked ….

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… then toss in the squid and sauté until seafood is almost done …

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… then add 5 Tbs of your home-prepared Gong Bao Sauce … stir to mix evenly ….

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…toss in the toasted cashews and then drizzle in about 1 Tbs of cornflour mixture (made up of 1 Tbsp of cornflour with 2 Tbsp of water)…the cornflour enables the Gung Bao sauce to bind better with all the ingredients …

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….add in the pasta of your choice .. in my case, it’s spaghetti … and stir to mix up evenly … then toss in the spring onions and sauté for another minute …

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… dish out and make sure each is plated with equal portion of seafood varieties and also the cashews ….bon appetite :-p … psst : we didn’t add any parmesan but if you so wish to do so, you may 😉

Szechuan Hot & Sour Soup

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This is one soup that is tough to get the right consistency of .. I’ve personally followed various recipes from various cookbooks/online with no joy …. ultimately, I attempted making the soup with my own adaptation and through practice, I now can make it superbly with my eyes closed 😉

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These are about the main ingredients I used … wood ear, shitake mushrooms, preserved Szechuan vegetable, tofu, pork/chicken, potato/corn starch, chopped onions & garlic … + the water from the re-hydrated mushrooms and chicken stock

RECIPE

Ingredients :

3 – 4 dried Shitake mushrooms, rehydrated by soaking in hot water (reserve water for soup)

1 big wood ear (about 8-10g), rehydrated by soaking in hot water

1 preserved Szechuan vegetable, soak in water for an hour to leach salt out

30g bamboo shoots (optional)

1pc firm tofu

1 chicken breast/100g lean pork

1 medium onion, chopped

2 cloves garlic, chopped

3 – 4 Tbsp potato/corn starch, mix with some water to make a paste

1 – 1½ ltr chicken stock (adjust accordingly)

1 Tbsp sesame oil

1 Tbsp Shaoxing wine

1 Tbsp sweet dark soy sauce

¼ cup Chinese black vinegar / Malt Vinegar

1 – 2 tsp chilli powder (adjust accordingly)

½ tsp ground white pepper

1 egg, beaten

2 Tbsp cooking oil

Scallion, diced for garnishing (optional)

Methods :

  • Julienne the Shitake mushrooms, wood ear, bamboo shoots (I don’t use this as I can’t stand the smell!) and preserved Szechuan vegetables
  • Sliced tofu into ½” by 1″ thick strips
  • Heat pot with 2 Tbsp cooking oil, toss in the garlic & onion and cook till soft then add in the chilly powder … stir for about 30 seconds then add in the meat, stir to mix till meat is opaque then add in all the julienned ingredients, i.e. mushrooms, wood ear, bamboo shoots and preserved Szechuan vegetables … stir to mix and cook for another minute
  • Pour in the chicken stock + the reserved water from rehydrating mushrooms …. if you wish for a more diluted soup, you may add more chicken stock and vice-versa
  • Bring soup to the boil and reduce heat and allow soup to simmer for 15 minutes
  • Add in the vinegar … taste and add more vinegar if you feel you want it more sour and then stir in the sweet dark soy sauce, sesame oil and the Shaoxing wine
  • Add in the tofu, stir to mix and allow to heat through for a few minutes then pour in the starch paste, stirring as you do so and you will see the soup thickening up … if too thick, add some more chicken stock and if not thick enough, add more starch
  • Add ground white pepper, stir and taste and adjust salty/sweetness/spiciness seasoning accordingly
  • Now swirl in the beaten egg and voila! soup is ready 😉
  • Serve hot with some diced scallions sprinkle over for garnish and a dash of white pepper, if so desired … I didn’t bother with any garnishing 🙂