Pan fried Chicken in Alfredo Mushroom Sauce | 白汁磨菇雞排意粉

Pan fried Chicken in Alfredo Mushroom Sauce白汁磨菇雞排意粉

Ingredients:

4 Chicken Legs or breasts

4 tablespoons Light Soy Sauce

1/2 teaspoon White Pepper, ground

2 tablespoons Chinese Cooking Rice Wine

Spaghetti

Ingredients for Alfredo Sauce:

10 Mushrooms

1/3 cup Green Peas

2 Carrots

1 White Onion, small

1/4 cup Butter

2 tablespoons All Purpose Flour

2 cups Milk, Homogenized

1/2 cup Water

Salt to taste

DIRECTION:

1. 30 minutes prior to the cooking, combine chicken, soy sauce, white pepper, Chinese wine in a mixing bowl and mix well.  Allow it to marinate for about 20-30 minutes.

2. Dice the carrot, rinse the peas, and cut the onion into thick slices.

3. Cut the mushrooms into thick slices.

4. In a pot, melt butter over medium-high heat.  Add carrot and onion.  Cook the vegetables until they becomes soft; about 5 minutes.

5. Reduce the heat to medium-low and add flour. 

6. Vigorously stir until the flour is well mixed.

7. Stir in milk and water.

8. Add pea and mushrooms.  Turn the heat back to medium and continuously cook until the mixture heat through and the mushrooms become soft; stirring constantly.

9. Season with Salt.  Remove it from the it.

10. Heat up two tablespoons of oil in a pan over medium heat.  Add chicken, skin sides down.  Fry them for about 8 minutes and the skins turn slightly brown.

11. Turn the chicken on the other side.  Fry them for another 5 minutes.  Remove them from the heat.

12. At the meantime, cook the spaghetti according to the instruction on the package.  Drain well.

13. Pour the sauce onto the spaghetti and serve it with the chicken.

Thanks for stopping by.  I hope you enjoy this recipe.

Chinese Lemon Chicken 西檸軟雞

INGREDIENTS:

1-2 Chicken Thighs or Chicken Breast (I used chicken breast)

2 tablespoons Soy Sauce

1/4 teaspoons White Pepper Powder

1/4 cup Flour

SAUCE:

1 Lemon, juiced

1/8 teaspoon Turmeric Powder

1.5 tablespoons Cornstarch

4 tablespoons Sugar

1/3 cup Water 

DIRECTION:

1. Cut a few lines on each chicken thigh to prevent it cruel up during cooking.

2. In a bowl, add chicken, white pepper and soy sauce; mix well. Let it marinate for about 15 minutes.

3. Add the flour on a plate. Coat both side of each chicken thigh with flour.

4. Heat up 1/4 cup vegetable oil over high heat. Pan-fry the chicken until the skin is crispy, about 8 minutes. Turn the chicken over, and fry the other side for another 8 minutes. Transfer the chicken to the serving plate. Cut it into bite size.

5. In a same pan, add the sauce ingredients. With high heat, cook until the sauce is thicken and pour it over the chicken. Serve the chicken with steamed rice.

Steamed Chicken with Black Fungus and Day Lily 紅棗木耳炆雞

INGREDIENTS:

1 Chicken

5 Red Dates, pitted, cut in half

1 handful Black Fungus

1 handful Day Lily

MARINADE:

4 tablespoons Soy Sauce

2 tablespoons Chinese Cooking Rice Wine

1/3 teaspoon White Pepper Powder

1 tablespoon Sugar

1/3 teaspoons Salt

DIRECTION:

1. Submerge the black fungus and day lili in the water to rehydrate them. Tear the fungus into bite size. Set aside.

2. Cut the chicken into bite size. Place the chicken in bowl. Add marinade.

3. Add the black fungus and day lili. Mix well. Leave it to marinate for 20 minutes.

4. Place the chicken in a dish. Cover it with a foil. Place it into a pre-heated steamer. Steam it over high heat for about 20 minutes.

Lotus Roots, Red Date and Old Chicken Soup 蓮藕紅棗老雞湯

Every Sunday I will make a big pot of soup that enough to last for the whole week.  This lotus root chicken soup is the soup of the week.  The lotus roots are tasty although after couple hours of cooking.  As we don't like food waste, we usually eat everything in the soup.  To replenish the flavour for the lotus root and chicken, serve them with soy sauce.  That is how my mom always does it.

INGREDIENTS:

1 Old Chicken, skin off

1 Lotus Root, peeled and chunked

5 Chinese Red Dates, pitted

10 cups Water

Salt to taste

DIRECTION:

1. In a large soup pot, add all ingredients.  Pour in water that enough to cover all ingredients.  Bring it to a boil over high heat.  Then reduce the heat to medium and continuously boil for another 2 hours.  Add more water half way if needed.  Season with salt to taste.

One-Pot Palm Sugar Glazed Chicken Wings 椰糖雞翼

INGREDIENTS:

2 lbs Whole Chicken Wings

30 gram Palm Sugar

4 tablespoons Light Soy Sauce

1/3 teaspoon Salt

1/2 teaspoon White Pepper Powder

3 tablespoons Chinese Cooking Rice Wine

1/4 cup Water

3 tablespoons vegetable Oil

DIRECTION:

1. Cut the whole chicken into segments.

2. Heat up vegetable oil over high heat. Add chicken wings; stir fry until they turn colour, about 10 minutes.

3. Drizzle over cooking wine and allow it to evaporate. Add the rest of the ingredients; stir well. Put the lid on, continue to cook until the chicken wings are cooked through and the sauce thickens.

Silken Chicken Soup with Conch and Red Dates ｜ 烏雞螺頭紅棗湯

Although I moved to Canada for more than ten years, I still have the habit of making soup at least every two week. Vegetable based soup in summer time, and meat based soup in winter time. Soup sometimes can even be a full meal for us, we eat the soup and everything inside it.

If you are hesitate to eat silken chicken because of the dark looking skin, please don't be. Compare to pork and chicken, black silken chicken contains the highest protein, which helps boost up immune system. It is for sure a valuable source for nutrient in winter.

Silken Chicken Soup with Conch and Red Dates

烏雞螺頭紅棗湯

INGREDIENTS:

1 Silken Chicken, medium size

5 Chinese Red Dates, pit removed

4 pcs Conches

8 pcs Chinese Yam, dried

8-10 pcs Longan, dried

4-5 pcs Ginger Slices

Salt to taste

DIRECTION:

1. Bring about 7 cups of water to a boil over high heat.

2. Add all ingredients except the salt. Bring it back to boil again. Then reduce the heat to medium. Continue to boil for another 1.5 hours, adding water if necessary.

3. Finally, add salt to taste.

Lime and Brown Sugar Glazed Chicken Wings 黑糖西檸雞翼

INGREDIENTS:

2 lbs Chicken Wings

2 Lime, juiced

1/4 cup Brown Sugar

1 teaspoon White Pepper Powder

3 tablespoons Chinese Cooking Wine

Season with Salt

DIRECTION:

Oven Baked Crispy Chicken Thigh (using black bean pulp)

When making soy milk, there is always some side product - soy pulp.  This pulp not only has a high amount of protein fibre, it is also delicious.  You can use it to make meat balls, cookies, and also replace bread crumbs.

Two days ago I got lots of black bean pulp after making soy milk.  So I mixed the pulp with some seasoning and used it as bread crumbs.  The result is crispy and delicious.  If you want a change for the use of bread crumbs, try to think of this recipe.

INGREDIENTS:

8 Chicken Thighs, skin-on

1 Egg, beaten

2-3 tablespoons Cornstarch

Vegetable Oil

MARINADE:

2 tablespoons Cumin, ground

2 tablespoons Soy Sauce

2 tablespoons Chinese Cooking Rice Wine

1/2 teaspoon White Pepper Powder

1/3 teaspoon Sugar

1/3 teaspoon Salt

BLACK BEAN PULP SEASONING:

1.5 cups Black Bean Pulp

1/3 teaspoon Salt

1/3 teaspoon Paprika

1/2 teaspoon Cumin, ground

1/4 teaspoon Ground Black Pepper

DIRECTION:

1. Rinse the chicken thighs; pat dry.  Combine the chicken with the marinade; mix well.  Leave it to marinate for 30 minutes.

2. In the mean time, add all the black bean pulp seasoning ingredients in a pan.  Slowly toast the ingredients over medium-low heat until the mixture is dry.  The pulp may initially stick to the pan; scape it with a spatula if needed.  Allow the pulp to cool.

3. Coat each chicken thigh with a thin layer of cornstarch.  Then coat it with the bean egg.  Last, coat it with the toasted bean pulp.  Gently lay the chicken on parchment paper on a roasting pan.

4. Roast the chicken in the pre-heat oven at 360F for 25 minutes, or until the chicken thighs cooked through.

Chicken with Tomato Alfredo Sauce on Rice

If you are tired of curry, try this tangy and creamy tomato Alfredo.  As we often say, everything tastes better with a little ketchup on it.  It is proof again in this tangy chicken.

INGREDIENTS:

2 lbs Whole Chicken Wings, cut into three segments

3 Carrots, cut into bite size

1 Red Onion, chunks

5 Garlic Cloves, peeled and mashed

1 can Chickpea, drained and rinsed the chickpeas

2 tablespoons Flour

1/4 cup Butter

3 tablespoons Vegetable Oil

1 tablespoon Chinese Cooking Wine (optional)

1 cup Milk, 2%

1/3 cup Ketchup

3 tablespoons Worcester Sauce

2 tablespoons Sugar

Salt

DIRECTION:

1. Combine garlic, carrot, butter and vegetable oil in a deep pot.  Heat them up over medium heat until the garlic is fragrant and the carrots are nicely browned.

2. Turn the heat to high; add chicken.  Stir fry until the chicken starts to turn colour, about 10 minutes.  Add cooking wine and allow it to be absorbed.

3. Sprinkle the flour onto the chicken while stirring.  Then quickly add in milk.  Reduce the heat a little if the sauce thickens too quickly, and add more milk if needed.

4. When the sauce comes to a boil, add chickpea and onion.  Continuously cook until they heat through and the onion is slightly softened, about 10 minutes.  Season with Sugar, salt and Worcester sauce to taste.  It is delicious to serve with brown rice, pasta or naan bread.

Portuguese Chicken | 簡易葡國雞

Portuguese chicken is a common dish you can find in many cha chan teng (the fast food style restaurant) in Hong Kong.  The dish can be served with steamed rice, spaghetti, or udon.

I always thought Portuguese chicken originated from Portugal, until one day my husband asked me, "Do Portuguese really use coconut milk and turmeric? I thought these are Asian ingredients."  It is so true.  Portugal wouldn't have coconut trees and turmeric roots hundreds of years ago.  So I looked up the history about it and realized this Portuguese chicken is a signature dish that originates from Macau and it won't be found in Portugal.

A long time ago when Portuguese sailors set off to explore the seas, they did lots of spice trades with Africa and Asia before setting foot on Macau.  Many of them married and had children with the locals there.  And this Portuguese chicken was created by their descendants who combined the spices they had collected with their own cooking style.  This dish signifies the history of Macau.

This recipe contains the healthy balance of vegetables and meat. The extra bonus of it is that it is a one-pot-meal so it makes the clean up pretty easy.

Thanks for stopping by. I hope you enjoy this recipe.

INGREDIENTS：

5 Chicken Legs, deboned and cut into bite size

2 Carrot, peeled and cut into small chunks

2 Potatoes, cut into bite size

1 Red Onion, cut into large chunks

7-8 Garlic Cloves, sliced

1 cup Corn (I used frozen)

1 Yellow Pepper, deseeded, cut into sticks

1/3 cup Coconut Cream

2 tablespoons Cumin Powder

1 teaspoon Turmeric Powder

Cornstarch Slurry (1/3 cup Water + 1 tablespoon Cornstarch)

4 tablespoons Vegetable Oil

1 teaspoon Salt

材料：

5 隻  雞腿，去骨，肉切小塊

2 條  甘筍，去皮，切小件

2 隻  薯仔，切小塊

1 個  紅洋蔥，切大塊

7-8 瓣  蒜頭，切粒

1 杯  粟米粒 (我這兒用上急凍)

1 個  黃燈籠椒，去籽，切條

1/3 杯  椰漿

2 湯匙  小茴香粉

1 茶匙  黃薑粉

粟粉水 (1/3 杯水＋1 湯匙粟粉)

4 湯匙  菜油

1 茶匙  鹽

DIRECTION 做法：

1. Heat up vegetable oil in a non-stick pan over high heat.  Add garlic and onion and sauté until it is fragrant; about 5 minutes.

1. 菜油在不黏鍋內以大火燒熱。下蒜頭和洋蔥，炒至香氣四溢；若5分鐘。

2. Add chicken pieces until they start to turn colour.

2. 下雞件，炒至其開始轉色。

3. Add potatoes and carrots.  Continue to stir fry until potatoes become soft; about 8-10 minutes.

3. 下薯仔和甘筍，繼續炒至薯仔開始變軟；若10分鐘。

4. Add cumin, turmeric, salt; stir well.

4. 下小茴香、黃薑粉，和鹽；拌勻。

5. Reduce the heat to medium-high.  Add coconut milk and the cornstarch slurry; stirring constantly.

5. 把火調低至中大火。下椰子和拌入粟粉水；其間不斷攪拌。

6. Add bell pepper and corn.  Cook until it is heated through.  Remove the pan from the heat.

6. 下燈籠椒和粟米粒，繼續煮至其熱透便可離火。

7. Serve the chicken on rice or pasta.

7. 可配白飯或意粉食用。

Drunken Chicken Wing with Sour Plum | 話梅花雕雞翼

The first type of drunken chicken I ate was chicken feet.  My mom soaked the feet in Xhaoxing wine for two whole days before serving them to us.  We would eat them like drum sticks style.  The cold meat and the jelly like Xhaoxing wine jelly helped cool our body and beat the summer heat.

Making drunken chicken needs only a fair quality of Xhaoxing cooking wine.  The goji and sour plum is also just a surplus; you can totally skip them if they are not on hand.  I hope you will enjoy this summer treat.

INGREDIENTS:

1 lbs Chicken Wings, rinsed

2 cups Xhaoxing Cooking Wine

1/2 cup Water

1 tablespoon Goji or Wolfberries

5-7 pcs Sour Plums

2 teaspoons Sugar

1/2 teaspoon Salt

材料：

1 磅  雞翼，沖淨

2 杯  紹興酒

1/2 杯 水

1 湯匙  杞子

5-7 粒  話梅

2 茶匙  糖

1/2 茶匙  鹽

METHODS 做法:

1. Bring a pot of water to a boil.  Add chicken wings; cook for about 15 minutes or until they are cooked through.  Drain and rinse them under running cold water to stop the cooking process. Set them aside.

2. In the same pot, add Xhaoing wine, 1/2 cup water, goji, sour plum, sugar, and salt.  Bring it to a boil and then continue to boil for another 5 minutes until the strong taste of the alcohol has evaporated.  Turn off the heat and allow it to cool to room temperature.  Pour the wine mixture over the chicken wings and make sure the wings are totally submerged.

3. Place them in the fridge to chill overnight before serving.

1. 燒熱一鍋水。下雞翼，煮若15分鐘或至其熟透。把水倒掉；雞翼用水沖涼備用。

2. 在同一只鍋內，下紹興、1/2杯水、杞子、話梅、糖和鹽。用大火熱滾，再繼續煮5分鐘讓大部份的酒精輝發。關火，把其放涼至室溫，然後倒入雞翼。雞翼要完全蓋過。

3. 放入雪櫃冷藏一晚至入味才食用。

Roasted Lemon and lavender Chicken Wings | 烤檸檬薰衣草雞翼

Roasted Lemon and lavender Chicken Wings

烤檸檬薰衣草雞翼  

Ingredients:

2 pounds Whole Chicken Wings

1/2 pc Lemon of Juice, freshly squeezed

2 tablespoons Honey

Marinade:

1 tablespoon Dried Lavender

2 tablespoons Dark Soy Sauce

3 tablespoons Shaoxing Wine

To taste Ground Black Pepper

To taste Kosher Salt

材料：

2 磅   雞全翼

1/2 個   檸檬, 榨汁

2 湯匙   蜜糖

醃料：

1 湯匙   乾薰衣草

2 湯匙   老抽

3 湯匙   紹興酒

調味   黑胡椒碎

調味   鹽

DIRECTION:

Lemony Spaghetti and Grilled Chicken ｜ 檸汁意麵配烤雞塊

The first time when I made spaghetti with lemon sauce was long ago when I was pregnant.  I still remember how much I craved this citrus flavoured spaghetti and roasted chicken.

We were living on a remote island back then, and button mushrooms and basil, and these types of exotic products somehow were often sold out very quickly due to the high demand.  It brought stress for a pregnant woman whose stomach only accepted lemony spaghetti and nothing else (It was funny when I look back now). 

So, everyday as soon as my husband got off the ferry, I would urge him to buy all the ingredients so that I could cook.   We ate this spaghetti literarily every day through my whole pregnancy, and my husband didn't even complain about it once (he is wonderful).  Years later, he told me he was actually terrified about seeing it served at the table at some point, but love blinded him.

Perhaps my son "ate" a lot of lemony spaghetti in my tummy too, so he also loves it so much.  He claims it is his favourite food ever.  And it is true.  He eats much more than usual whenever we serve him this dish.

For the chicken, I used skin-on chicken thighs.  Not sure about your preference, but we don't like chicken breast and skinless chicken as much as thighs.  There is too much compromise on the taste.  When you can, try to purchase some good quality chicken so that you will not need to load lots of seasoning or herbs to mask the flavour of the freezer taste.

You can slice the mushrooms, but I found chunky mushrooms bring more juice and flavour.  Add the mushrooms into the spaghetti after turning off the heat and allow the mushrooms to cook with the remaining heat.  In this way, the mushrooms won't release water while keeping their intense flavour.

Thanks for stopping by.  I hope you enjoy this recipe.     



 Lemony Spaghetti and Grilled Chicken ｜ 檸汁意麵配烤雞塊
INGREDIENTS:

Spaghetti

Chicken Thighs

Sea Salt

Black Pepper

Chilli Pepper (optional)

DRESSING:

1 Lemon of zest

1 Lemon of juice

Olive Oil

Basil Leaves

Sea Salt

Black Pepper

材料：

意大利麵

雞腿肉

海鹽

黑胡椒

辣椒粉 (隨意)

意粉汁：

1 個   檸檬，刨皮和榨汁

橄欖油

九層塔葉

海鹽

黑胡椒



Direction:

Stir-fried Sweet Lime Chicken Wings | 青檸雞翼

Stir-fried Sweet Lime Chicken Wings

青檸雞翼

Ingredients:

2 pounds Chicken Wings

15 gram Ginger slices ( x 2 portions)

1/4 cup Freshly squeezed Lime Juice and Zest

3.5 tablespoons Sugar

1/2 tablespoon Salt

2.5 tablespoons Vegetable Oil

材料：

2 磅   雞翼

15 克   薑片 ( x 2 份)

1/4 杯   鮮榨青檸汁和皮

3.5 湯匙   糖

1/2 湯匙   鹽

2.5 湯匙   菜油

DIRECTION:

Silky Fowl and Garlic Soup ｜ 烏雞蒜頭湯

Silky fowl is considered most nutritious among other birds although its appearance may not as competitive.  I still remember I often refused to eat the soup when my mom made it just because it didn't look like a normal "chicken".

In fact, silky fowl tastes sweeter and more flavourful than other chickens and birds.

In Hong Kong, Silky fowl is common made into soup for nourishing our bodies in winter time, especially for people with infirmity.  It is also believed can improve skin after consuming it a period of time.

We don't cook silky fowl often because it is quite pricy here, but I will cook at least twice during the flu season to boost up our immunity.

Thanks for stopping by.  I hope you enjoy this recipe.

   

INGREDIENS:

1   Silky Fowl, whole

1 head Garlic

150 gram Oyster Mushrooms

Salt to taste

材料：

1 隻   烏雞 (竹絲雞)

1 頭   蒜頭

150 克   蠔菇

調味   鹽

DIRECTION:

Coconut Chicken Soup | 椰子煲雞

Unlike many other kinds of chicken soup, this coconut chicken soup carries a light consistency and fruity flavour, which keeps your body warm and without a mouth of grease.  The bonus of this recipe is that, while the soup is simmering on the stove, the exotic coconut fragrance fills the whole kitchen and let you forget the bitter cold weather outside anymore.

Coconut Chicken Soup | 椰子煲雞  

Ingredients:

750 gram Chicken Thigh, boneless

400 gram Fresh Coconut (the brown and hair type)

7-10 Red Dates, pitted

15 gram  Dried Wolf Berries

5.5 cups Water

材料：

750 克   雞脾肉，無骨

400 克   新鮮椰子

7-10 粒   紅棗，去核

15 克   杞子乾

5.5 杯   水

DIRECTION: