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Posts Tagged ‘chicken’

Why “Three-Cup”? It refers to one cup of sesame oil, one cup of soy sauce and one cup of rice wine. Of course, this amount is for cooking a lot of chicken. When you are cooking for less chicken, be sure to scale down these three ingredients to 1:1:1. Oh, and basil leaves is a MUST– the basil fragrance really enhances this dish.

Three-Cup Chicken 三杯鷄

Three-Cup Chicken 三杯鷄… Yum! The sauce is so finger licking good that you’ll want to refill your rice bowl.

Three-Cup Chicken 三杯鷄 (serves 2)

Ingredients:

12 chicken wing mid joints– cut into half — see note below
2 tsp salt
3 slices ginger– thinly sliced
5 cloves garlic– chopped
3 hot red peppers– chopped
2 tbsp sesame oil– see note below
3 tbsp rice wine
3 tbsp soy sauce
1 tbsp sugar
Handful of Thai basil leaves– see note below

Method:

  1. Wash mid joints and remove any tiny pieces of broken bones.  Season with salt for 30 minutes.
  2. Heat a wok on high heat and pour in sesame oil. When the wok gets smoky, add in chicken pieces. Sauté on high heat until the chicken turns lightly brown and the meat is almost cooked.
  3. Add in ginger, garlic and pepper. Sauté until the aroma comes out.
  4. Stir in rice wine and soy sauce. Turn down the heat a little, and stir until the meat is cooked through and sauce thicken slightly (if your meat is more on the raw side, you can also cover with a lid at this step so the meat cooks faster).
  5. Add in basil leaves. Stir a few times until basil leaves soften. Dish out. Serve hot immediately with steamed rice.

Regina’s Note:

  • Chicken Mid Joints: I am not good at making big chop with my cleaver knife– the bones always never have a clean cut and the meat pieces are sometimes crumbly… and not to mention the raw meat juice splashing everywhere on my kitchen counter. So, my solution is chopping the wing mid joint when they half frozen, without washing– the process is much easier to manage and way less splashing. Wash the meat and remove any tiny broken bone pieces after chopping. Alternatively you can use boneless chicken thigh pieces, but I prefer bone-in for better flavor.
  • Sesame Oil: Typically the amount of sesame oil is same as rice wine and soy sauce, but I cut down to 2 tbsp (you can even use 1 tbsp) and use chicken fat rendered from high heat sautéing.
  • Thai basil leaves: After adding basil leaves to cooking, cook briefly until the leaves soften then dish out so the fragrance of the leaves stay with the meat.

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I remember one evening over 8 years ago, I cooked curry chicken for dinner. But right after cooking I just didn’t have the appetite for it at all, and even had a little nausea. I didn’t know what had happened, until a month later I found out I was pregnant with our first child Alexander. I stayed away from this food during that pregnancy. Even after I gave birth to Alexander, there was a period of time I was hesitated to eat curry chicken again. Thank goodness the fear went away!

Curry Chicken

Curry Chicken

Malaysian Curry Chicken Recipe (serves 8-10 people)

Ingredients:
8 chicken thighs– cut each thigh into 3 pieces
8 chicken legs– cut each leg in half
4 tbsp meat curry powder
2 tbsp salt
1.5 lbs potatoes
2 cloves garlic– chop finely
2 small cans (165 ml/5.6 fl oz each) of coconut milk– stir well
salt to taste

for curry sauce (for 3-4 serving, can be prepared ahead and kept frozen):
1 pack “A1 Best Globe” brand curry paste
1 big can (400 ml/13.5 fl oz) of coconut milk– stir well
3 buah keras– chop very finely
2 stalks fresh curry leaves
2 tbsp sambal chili

Method:

  1. Prepare curry sauce: Heat up 3 tbsp oil in a frying pan over high heat. Saute buah keras and curry leaves briefly until aromatic. Add in curry paste and sambal chili, stir for a few minutes. Pour in coconut milk and turn down to medium heat. Stir constantly to prevent burning at the bottom. Cook until the sauce bubbles with red oil sipping out from the bubbles (I call it “volcano eruption” :-)). At this point the sauce should be aromatic. Continue stirring curry sauce for a couple of minutes. The consistency of the sauce will look like oily mud (I call it “lava” :-)– see picture below). Set aside. The sauce can be prepared ahead and kept frozen in batches.
  2. Clean chicken pieces and rinse well. Rub chicken with 2 tbsp of salt and curry powder. Season for 30 minutes. Meanwhile, peel potatoes and cut into big chunks. Soak potatoes in lightly salted water to prevent browning. Drain when ready to cook.
  3. Heat up 3 tbsp oil in a wok over high heat. Add potatoes and stir for a few minutes (potatoes are partially cooked). Dish out but maintain high heat. Add in 2 tbsp oil and saute garlic briefly. Add in chicken pieces, stir constantly until there’s no more blood coming out from the bones. Pour in coconut milk, potatoes and 3 tbsp of curry sauce, cook until chicken are cooked and potatoes are soft, stir occasionally. When these is little liquid, add in more curry sauce (adjust to personal preference) and salt to taste. The sauce should be of thick consistency. Serve with steam rice.

Regina’s Note:

  • If there’s still lots of liquid in the wok when chicken are cooked and potatoes are soft, remove chicken pieces and potatoes then cook down the liquid a little more, so chicken and potatoes are not overcooked. However, if there’s too dry then add in some hot water.
  • Always to stir constantly especially when the sauce thicken, to prevent burning at the bottom of the wok.
  • A slightly thinner curry sauce is always good for dipping bread.
Making curry chicken :-)

Making curry chicken 🙂

Curry sauce

Curry sauce

Making curry chicken :-)

Making curry chicken 🙂

 

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We have Chinese chicken soup quite often in our household. This time, I decided to twist the flavor a little– substitute ginger with dried herbs and garlic, and also adding some vegetables, and here comes a western soup that won everyone’s (well, except Ethan) heart. Thanks to Ruey for the inspiration.

Vegetable Chicken Soup-- I like to serve it with toasted pugliese bread.

Vegetable Chicken Soup-- I like to serve it with toasted pugliese bread.

Vegetable Chicken Soup Recipe

Ingredients:
8 chicken drumsticks
1 small onion– diced
5 medium Yukon potatoes– skin intact, cut into small chunks
2 carrots– cut into small chunks
2 stalks celery– remove strings, cut into small chunks
3 medium tomatoes– cut into small chunks
1 can chicken broth
8 cups water
1/2 tsp dried Italian herbs
2 cloves chopped garlic
salt and pepper to taste

Method:

  1. Boil chicken broth and water in a deep pot. Add in drumsticks, uncovered and cook on high heat until it boils again. Turn down to medium heat to maintain a soft boiling stage. Cook until drumsticks float up.
  2. Remove drumsticks and let cool slightly. When the meat is cool to touch, roughly hand shred the meat. Throw away the skin but keep the bones.
  3. Return chicken bones to the soup and bring to a rapid boil. Cover and boil for another 30 minutes for the flavor to come out. Remove chicken bones. Add in garlic, onion, potatoes, carrots and celery. Cover and cook for about 1 hour on medium heat.
  4. Return shredded meat and tomatoes to the soup. Add more water if liquid is low. Covered, cook for another 15 minutes. Add salt and pepper to taste. Serve with a loaf of artisan bread.

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It’s COLD out there… what a perfect time to have a bowl of Soto Ayam to warm up my body and soul. For readers who are not familiar with Soto Ayam, it is a yellowish (comes from turmeric powder) chicken noodle soup that made popular in Malaysia and Indonesia, each with a slightly different version.

 

Chicken Noodle Soup 'Soto Ayam'

Chicken Noodle Soup 'Soto Ayam'

Chicken Noodle Soup ‘Soto Ayam’ Recipe

Ingredients:

Blend to paste:
1 medium yellow onion– cut into chunks— see note below
4 shallots— see note below
3 cloves garlic
1 tsp coriander seeds
1/2 inch ginger

2 stalks lemon grass (used only white part)– cut into 3-inch long
2 cardamon
1 star anise
1/4 tsp ground cumin
1/2 tsp turmeric powder
10 chicken drumsticks
2 cans chicken broth
3 cups water
1 tsp ground white pepper
salt to taste

Condiments:
cooked rice noodles (江西濑粉 or 米粉), or yellow noodles (油面), or cubed compressed rice ‘ketupat’
hard boiled eggs– halved or quartered
bean sprouts– blanched
lime wedges
sweet hot pepper sauce (finely chopped some red hot peppers and garlic, mix well with kecap manis (Indonesian dark sweet sauce) and a little soy sauce)

Garnish:
fried shallots
chopped green onion & cilantro

Method:

  1. Adding some water, blend onion, shallots, garlic and coriander into paste.
  2. Heat 2 tbsp oil in a deep pot on high heat, fry lemon grass, cardamon and star anise until aromatic. Add in paste, turmeric powder, cumin, and fry until the liquid almost dries out and aromatic. Add in drumsticks and stir until the meat is cooked on the surface.
  3. Pour in chicken broth and water and bring to a boil. Turn down to medium heat and simmer until chicken is cooked.
  4. Remove chicken and set aside to cool slightly. Remove chicken skins and bones, and hand shred the meat. Set aside.
  5. Strain the soup base. Return soup to heat, add white pepper and salt to taste.
  6. To serve, place some noodles/ketupat in a bowl, top with shredded chicken, hard boiled eggs, bean sprouts and lime wedges. Scoop in some soup broth, and garnish with fried shallots and green onion/cilantro. Serve with sweet hot pepper sauce. Enjoy!

Regina’s Note:

  • This is the first time I cooked Soto Ayam. I used a little too much onion as my soup has a onion taste. I later compared several Soto Ayam recipes and found that either shallots or onion is used, but not both.

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Soy Sauce Chicken

Soy Sauce Chicken

The recipe is from Rasa Malaysia; I just change the ingredients amount for 4 chicken leg quarters instead. The chicken is indeed very delicious, tastes just like the ones sold in the Chinese BBQ stores. Thanks again Rasa Malaysia for sharing the recipe. Don’t let the kind-of-long ingredient list scare you; it’s pretty simple– just throw everything into a big pot. I do however need to master the skill of cooking/boiling chicken in a broth– mine is always over cooked and/or the meat is too tender. Any tips of cooking/boiling chicken so the skin is QQ and meat is not overcooked, please let me know.

Soy Sauce Chicken (original recipe from Rasa Malaysia)

Ingredients:

4 chicken leg quarters
2-inch ginger (skin peeled and lightly pounded)
5 cloves garlic (lightly pounded)
3 stalks scallions (cut into 2-inch lengths)
2 star anise
2 dashes of ground cinnamon
1 dried Chinese honey dates
2/3 cup soy sauce
1/4 cup dark soy sauce
2 tbsp Chinese rose wine (preferred) or Shaoxing wine
3 dashes white pepper powder
6 oz. rock sugar or 2 sticks if rock sugar is in stick pack
5 cups water

Method:

  1. Add all ingredients (except the chicken) into a deep pot and bring it to boil on high heat for 15 minutes.
  2. Add the chicken quarters into the pot and boil over high heat for about 10 minutes. Lower the heat to simmer for about 30 minutes. Partially cover with lid. Turn off heat and let the chicken steeped in the soy sauce mixture for a few hours to soak in the flavor. When meat cools down, chop into pieces and serve at room temperature with steam rice.

Note: The soy sauce broth leftover is also good for making stewed eggs and stewed tofu. Just remove the oil from the the surface so the broth lasts longer in the fridge.

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Really this is a dish made up of bit of everything– ingredients are usually some leftover seasonal produce/frozen veggies that is not enough to make a dish by itself. Typically it will have some veggie, some meat and/or some seafood and all diced up to about same size, and it comes with light sauce. This time around, I found some edamame beans, shrimps,fish balls and a piece of chicken thigh in my freezer– that’s what I used for the combination stir fry. Just like tomato scramble eggs, I like it for its home-y taste especially with a bowl of steam rice. Also, I love the texture and distinctive taste of each ingredients. This is what I call comfort food.

A-Bit-of-Everything Stir Fry

A-Bit-of-Everything Stir Fry

Ingredients (it’s a little of this and a little of that, so change amount according to what you have at  home):
chicken thigh
frozen edamame beans
fish balls
shrimps
1 cloves of garlic– finely chopped

seasoning to taste:
salt
ground white pepper
chicken bouillon powder– optional

thickening agent (mix well):
1 tsp cornstarch
2-3 tbsp water

Method:

  1. Rinse clean edamame beans and fish balls. Dice fish balls to the same size of edamame beans.
  2. Remove shrimp shells and deveined. Season with salt and rinse of quickly. Dice the shrimp into size of edamame beans too.
  3. Dice chicken into same small size too and season with salt, ground white pepper, sesame oil and cornstarch water.
  4. Heat a frying pan with some oil. Saute garlic until aromatic but not burnt. Add chicken and stir to loose up the meat. When the meat is almost cooked, add edamame beans and fish balls, continue stirring. Lastly, add shrimps and seasoning (salt, ground pepper, chicken bouillon powder) to taste. Stir fry until shrimps are about to cook. Add some hot water, then follow by corn starch water to thicken the sauce. Drizzle with a little sesame oil before dishing out. Serve hot with steamed rice.

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I made this dish for dinner the other night. While my boys were having diced chicken, shrimp and corn kennel medley, Richard and I were enjoying rendang chicken. It was so mouth watering good with a bowl of steamed rice! Rendang chicken was one of the dishes I learned from a cooking class couple of years ago. I am proud of it as I made it all from scratch including the rendang paste. Just like many other Southeast Asian food, it took me quite some time to cook the chicken, mainly because to thicken the sauce and to cook the meat throughly… the result is worthy nevertheless.

Rendang Chicken

Rendang Chicken

Rendang Chicken Recipe (serves 4-6 people)

Ingredients:

8 pieces chicken pieces (legs, thighs, wings, breasts)– trim off extra fat

1 can coconut milk (14oz)

salt to taste

2 stalks lemon grass– use only the white part, bruise or cut into 2 inch length with some slits

2-3 tbsp tamarind juice

Rendang paste:

3-4 tbsp sambal chili paste ( or use 20-30 red dried chilies pre-soaked in water)

15 small shallots

1/2 inch galangal

1 inch ginger

6-8 cloves garlic

Method:

  1. Make rendang paste: grind all paste ingredients in blender until smooth, adding enough water to facilitate blending.
  2. Heat oil in deep frying pan and fry rendang paste  and lemon grass until fragrant and the paste is quite dry. Add 1/4 can of coconut milk and salt and cook until the paste is bubbly and oil starts to come out. (Do not attempt to fry paste with lots of oil even it looks a little dry because more oil will form later when chicken is cooking in coconut milk).
  3. Add in chicken, stir till the meat is lightly brown on the outside. Add remaining coconut milk and cook until the gravy is thick and chicken is cooked thoroughly. Stir occasionally to prevent burning. Add tamarind juice and cook until oil appears. Dish out and serve hot with steamed rice.

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