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Chicken Soup with Scallops and Mushrooms

One of my buddies was not well (neither was I) and I thought it’d be nice to bring her some home-cooked food as a surprise. My mum used to boil this soup when I was young. It’s one of my favourites. It goes well with vermicelli, rice, noodles or just by itself. Simple and easy yet full of nutrition and yummy!

Ingredients
Serves 6-8ppl

1 chicken, skin removed
6-8 bowls of water
a handful of dried shiitake mushrooms, rinsed
a handful of dried scallops, rinsed
2 bulbs of garlic, without peeling

Method
1. Put all the ingredients in a slow cooker.
2. Cook for 2-3 hours. Serve hot.

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Posted by on September 23, 2011 in Uncategorized

 

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Malaysian Curry Chicken

It’s the time of the week again, to cook for my cell group. So I tried something new again. I like the simple Malaysian curry chicken taste so I gave it a try. Initially I wanted to use the instant paste then I thought why not  try to make it from scratch. Browsing through some recipes online gave me an idea of the ingredients needed and it was quite similar in all recipes. This time I went to the wet market to get a fresh chicken. So what’s the difference fresh chicken and frozen chicken? I think the meat is more tender but of course it’s more pricey. I miss eating chicken in Malaysia because they are fresh and  juicy yet  less fat and nicer. The curry chicken turned out pretty well. My cell members liked it. Only I found it a little too spicy 😛 I think my threshold for spiciness has dropped down a few levels ;(.

Ingredients

Serves 8-10

1 chicken, cut into small to medium pieces
2-3 potatoes, peel and cut into 6 each
6 small onions
4 cloves of garlic
1-2 inches ginger
2 stalks of lemongrass
1-2 chillies
2 tsp of mixed spices
1 tsp cardamom
1 cinnamon stick
1-2 star anise
a handful of curry leaves
250g Baba’s meat curry powder
400ml coconut milk
1.5-2 litres of water
4tbsp cooking oil
2-3 tsp sugar
salt to taste

Method
1. Blend the onions, garlic, ginger, chillies and lemon grass.
2. Heat oil in a large pan over medium heat.
3. Add the blended ingredients, mixed spices, cardamom, star anise, cinnamon stick and curry leaves. Stir fry until slightly brown.
4. Add the curry powder, chicken, sugar and salt. Stir fry for 3-5mins.
5. Add water and potatoes. Let it boil.
6. Lower the heat and cook for 15mins. Add the coconut milk.
7. Boil another 15mins.
8. Serve with roti canai or plain rice.

 
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Posted by on March 30, 2011 in Uncategorized

 

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Chicken Tikka Masala

I decided to cook Malaysian lunch for a few Malaysian friends who live here in Hong Kong. Was thinking what to cook and decided that nasi lemak with curry will be great.

One of my husband’s favourite is Indian food and I have always wanted to try cooking that over these past few years. But every time I read the recipes, I just gave up cos of the list of spices to get. But recently, I’ve been into Indian food and I thought let’s try it then. I pushed myself to get all the spices I needed which was quite a lot and of course, refer to my favourite cook – Jamie Oliver.  Actually if you have all those spices, the cooking part is really not that hard. I went through recipes and finally decided to make the Chicken Tikka Massala. However, I made slight modifications to the original recipe.

First, you need to make the masala paste. As I was cooking a few dishes for lunch, I prepared the paste a day before to save time. (Click here for original recipe)

Tikka Masala Paste

Ingredients

2 cloves of garlic
a thumb-sized piece of fresh root ginger
1 tsp cayenne pepper
1 tbsp smoked paprika
2 tsp garam masala
½ tsp sea salt
2 tbsp groundnut oil
2 tbsp tomato purée
2 fresh red chillies (I used chili padi)
a small bunch of fresh coriander (chinese parsley)
1 tbsp desiccated coconut
2 tbsp ground almonds
2 tsp of mixed spices (cumin seeds, fennel seeds, fenugreek seeds, mustard seeds)

Method

1. Peel the garlic and ginger
2. Put a frying pan on a medium to high heat and add the cumin seeds and coriander seeds for toasting.
3. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
4. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
5. When you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. (As my food processer doesn’t grind finely when it’s too dry, I added a little bit of water)

Then, we can start cooking the Chicken Tikka Masala. This recipe was taken from Jamie’s Ministry of Food.

Ingredients

Serves 4-6

4 skinless chicken breasts (sliced into 2cm thick strips)
2 medium onions, finely sliced
1 fresh red chili, finely sliced
a thumb-sized piece of fresh root ginger, finely sliced
a small bunch of fresh coriander, pick the leaves and chop the stalks
corn oil
a knob of butter
tikka masala paste
sea salt and freshly ground black pepper
1 x 400g tin of chopped tomatoes
1 x 400ml tin of coconut milk
a small handful of flaked almonds
1 lemon

Method
1. Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter.
2. Add the onions, chilli, ginger and coriander stalks and cook for 10minutes, until softened and golden.
3. Add the tikka masala curry paste and the strips of chicken.
4. Stir well to coat everything with the paste and season with salt and pepper.
5. Add the tomatoes and the coconut milk.
6. Fill one of the empty tins with water, pour into the pan and stir again.
7. Bring to the boil, then turn the heat down and simmer for 20 minutes with the lid on.
8. Check the curry regularly to make sure it’s not drying out and add extra water if necessary.
9. When the meat is tender and cooked, taste and add a bit more salt and pepper.
10. Before serving, sprinkle over the almonds and coriander leave and squeeze some lemon over it. (I did not add the yoghurt per the original recipe).

 
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Posted by on February 26, 2011 in Uncategorized

 

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Roasted Chicken Breast with Bacon, Leeks and Thyme

Lately I got so addicted to cooking and so crazy about Jamie Oliver’s recipes so I decided to get some friends over for a casual lunch so that I can cook more dishes and get them to try 😛 So this recipe and the following 4 recipes were the ones which I cooked for them. Glad that all of them turned out very well 🙂

As I did all the cooking by myself except a bit help from my husband on washing some dishes, cutting the onions and frying the sausages, the recipes I picked were very simple, fast and yummy!

This recipe is inspired by Jamie Oliver’s recipe.  The combination of chicken and bacon made the whole dish really juicy and tasty.


Ingredients
Serves 4-6

5 chicken breast (skin removed)
8 strips of streaky bacon
3 leek
a few sprigs of fresh thyme
sea salt and ground black pepper to taste
olive oil
a knob of butter
a little of white wine (I replaced with Shaoxing cooking wine)

Method

1. Preheat the oven to 200°C/400°F/gas 6.
2.Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces.
3. Add these to the bowl with the fresh thyme, a good glug of olive oil, butter, sea salt and freshly ground black pepper and the wine and toss together.
4. Place the leek onto the foil tray (I used a Pyrex container). Put the chicken breast on top of the leek.
5. Then, put the bacon on top of the chicken breast. Arrange neatly to cover all the chicken and the leek.
6. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.

 
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Posted by on September 18, 2010 in Uncategorized

 

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BBQ Chicken Wings

I was flipping around for a marinade recipe for my friend and bumped into House of Annie‘s website. I saw a recipe she posted and the picture was really tempting. So I bought some chicken wings and tried out the recipe. I miss Malaysian-style bbq chicken a lot and this is one recipe that is very satisfying (ignoring the fact that HK chicken is fatter). It’s really simple and yummy 🙂

Ingredients

6 large chicken wings (I chopped into 2, separating the wings and drumstick)
1/2 tsp Chinese wine
1/2 tsp sesame oil
1 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp honey
salt and pepper to taste

Method

1. Combine all the ingredients and marinate the chicken wings for overnight. I used a bowl with cling wrap.
2. Pre-heat your oven to 200C. To avoid having to wash the oily tray, I laid a foil on the tray and arrange the chicken on the foil. Cook for 20-25minutes or until cooked. Few minutes before it’s cooked, spread some honey on the wings.
3. Serve with chicken rice chilli sauce. Yums!

This recipe is suitable for BBQ too!

Note: Original recipe is edited based on how I cooked it.

 
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Posted by on September 12, 2010 in Uncategorized

 

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