Japanese Style Fried Chicken

I thought this kind of fried chicken will turn out like hard and chewy but it wasn't. They're very soft and tasty! I marinated the chicken overnight with soysauce, rice vinegar (rice wine), brown sugar, ginger, and green onion. Drain, coat the chicken with potato starch before frying.

Fry the chicken until golden brown, serve immediately with sidedish of your choice.

Foodtrip Friday

Food Friday

Chicken Adobo (Chinese Style)

In my previous post, I have mentioned about Adobo, how it's being connected to culture. This time, I just made this name up since all the ingredients are almost the same with the original Adobo. I used oyster sauce and sesame oil to enhance Chinese flavor.

1/2 kilo chicken

olive oil for stir frying

1 teaspoon oyster sauce

1 teaspoon light soy sauce

salt (optional)

ground pepper to taste

4 cloves garlic, minced

green onion, chopped

sherry or cooking wine (optional)

chili (optional)

sesame oil

Marinate the chicken in oyster sauce, soy sauce, salt, and pepper for about 30 minutes. Heat oil, stir-fry the marinated chicken for few minutes. Add garlic, wine, chili, few drops of sesame oil. Add drops of water and let it boil until the sauce thicken or the chicken is cooked. Sprinkle the green onion. Serve hot.

Serve with steamed rice or eat with broccoli as side dish.

Food Trip Friday

Food Friday

Gingered Chicken Breast

Another easy recipe from SBD, I made this a long time ago and just forget to upload. As usual I used lime juice because that's the common available in the market. I like the mixture taste of lime and ginger that absorbed the whole meat because I marinated it overnight.

1 tablespoon fresh lime juice
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon freshly ground black pepper
2 cloves garlic
2 boneless chicken breasts
olive oil

Combine the lime juice, ginger, pepper, and garlic in a small bowl. Place the chicken breasts in a deep bowl. Pour ginger mixture over the breasts, turning once to coat both sides. Cover, and refrigerate for 30 minutes to 2 hours. In a pan, heat oil on a medium-high until hot. Add the chicken. Cook, turning once, until tender.

I mixed the gingered chicken with fresh salad!

Baked Chicken ala Cordon

I don't know what title should fit this baked chicken, I adapted this from Angie's Recipe but not exactly the ingredients and procedure. Sometimes when I'm hungry, I have to do it the easy way. Although, I will try to make the real Cordon Bleu someday. I didn't add salt since the peppered beef is a bit salty.

2 chicken breasts fillet
2 slices peppered beef (or ham)
some grated cheese
(I used both grated mozzarella and singles)
1 lime juice
olive oil
salt and pepper (optional)

Slice the  chicken breast in the middle (but not totally) and soak in lime juice. Insert the peppered beef and cheese in the middle  of the chicken. Bake in the oven to 180C for 20-30 minutes.

I like eating this when it's cold, it's just like I'm eating a sandwich.

Chicken en Papillote

I already collected lots Chicken Recipe from South Beach Diet Book. Another recipe this time is Chicken en Papillote or Baked Chicken wrapped in foil. I only omitted zucchini, as usual I'm not fun of it, but don't worry I'll try to like it later :). Instead I added cucumber. I baked this for 30 minutes, I like it a little bit chewy but not too dry. I let it cool, then ate it with Gazpacho.

2 boneless chicken breast
pinch salt and pepper
1 scallion, chopped
1 small zucchini, sliced (omitted)
1 medium carrot, sliced stripped
1/2 teaspoon orange zest

Preheat oven (toaster) to 220°C, place the chicken in a foil, sprinkle with salt and pepper. In a small bowl, combine scallions, carrot, cucumber or zucchini (if using), and orange zest. Spoon the mixture over the chicken breast. Fold the foil over the chicken and crimp edges together tightly. Bake for 20 minutes or until cook.

Chicken-Pistachio Salad

Just for curiosity, I tried and did the exact recipe of Chicken-Pistachio Salad from South Beach Diet specially the dressing, I like it! The dressing is easy to do, just mix all the ingredients needed and blend it, that's it. But the chicken mixture, it took me a long time to prepare. First, I don't have ground pistachio nuts, so I have to shell manually, then blended it in a blender to become powder. Nevertheless, it's worth. It's good!

For the salad

1/2 cup shelled pistachio nuts, finely ground

1/2 + 1/4 teaspoon salt

1/2 teaspoon  + 1 pinch freshly ground black pepper

4 boneless, skinless chicken breast halves

2 tablespoon extra-virgin olive oil

1/2 cup diced sweet white onion

1 head romaine lettuce

For the dressing

1 teaspoon grated sweet onion

1 large ripe avocado, pitted and peeled

3 tablespoon extra-virgin olive oil

2 tablespoon fresh lime juice

1 tablespoon water

To make the salad

Preheat the oven (oven toaster) to 220°C. In a plate, mix the nuts, 1/2 teaspoon salt and 1/2 teaspoon pepper. Press the chicken into the nuts. In a pan, heat 1 tablespoon of oil and cook the coated chicken breast, 2 minutes per side. Place the chicken breasts in the a baking dish and bake for 15 minutes or until cook.

In a pan, heat the remaining tablespoon of oil. Add onion, 1/4 teaspoon salt, and a pinch of pepper. Cook until the onion is browned.

To make the dressing

Puree onion, avocado, oil, lime juice, and water in a blender.

 

Place bite size lettuce in a plate. Slice the chicken breasts and arrange on top of the lettuce. Serve with the dressing.

*****

Happy Saturday!

Savory Chicken with Mushroom

Adapted from South Beach Diet Recipes called Savory Chicken Saute, the same ingredients except for broth, dried rosemary and I only used water and I added fresh white mushroom.

1 chicken breast, sliced into bite size

1 tablespoon extra-virgin olive oil

1 small onion, sliced

2 cloves garlic, minced

1/2 teaspoon dried rosemary

chicken broth (or water)

salt and pepper

In a pan, heat oil over medium heat. Saute the chicken until cooked. Add onion and garlic and cover for 3 minutes, stirring occasionally. Add rosemary, salt, pepper and broth (water). Cover and cook for about 5 minutes, stirring occasionally. Remove from heat and the chicken to plate.

With the remaining sauce, add mushroom. Saute until cooked. Add around the chicken.

Baked Lime Chicken

(Not) Balsamic Chicken

I made different kinds of baked chicken previously like Lemon Chicken and Lemon Basil Chicken but I never tried using rosemary leaves. As I've mentioned this is Balsamic Chicken of South Beach Diet Recipes, I don't like balsamic vinegar instead I used lime. I thought the chicken will turn out like teriyaki, actually it's not, it's just right!

I ate it with fresh toss salad with lime dressing and grilled pan asparagus.

2 boneless, skinless  breast chicken

1 teaspoon dried rosemary leaves

3 cloves fresh garlic, minced

salt and pepper to taste

1 tablespoon extra-virgin olive oil

3 tablespoon lime juice

white wine (optional)

Rinse the chicken and pat dry with paper towel.

Combine rosemary, garlic, lime, pepper, and salt in a bowl and mix well.

Place the chicken in large bowl, drizzle with oil, and rub with the spice mixture.

Cover and refrigerate for 30 minutes or overnight.

Preheat the oven to 220°C. Place the chicken in an aluminum foil or baking dish.

Bake the chicken covered for 10 minutes. Remove the cover and bake for another 6-8 minutes.

If the drippings stick to the pan, stir in 1 tablespoon water or wine (if using).

Transfer the chicken to a plate. Stir the liquid in the pan and drizzle over the chicken.

Chicken with Coloful Peppers

I have left-over colored peppers from the Scallop and Colored Pepper Noodles, and here it is I made it into another dish called Chicken with Colorful Peppers. This recipe is adapted from Five Color Chicken, I couldn't say it's five color since I don't have orange pepper. This dish is light, tasty, and easy to prepare.

1 boneless chicken

1/4 green, red, yellow bell pepper

1 egg white

1 teaspoon cornstarch
1 teaspoon sesame oil
salt

pepper

oil for frying

Shred chicken, add egg white, stir well, then add cornstarch, mix well  and set aside. Rinse green, red, yellow bell and shred. Heat oil, add chicken, stir rapidly until white. Add all peppers, sesame oil, and seasoning to taste. Stir-fry until evenly cooked. Remove from heat. Serve.

Chicken and Papaya Soup

One of the famous dish soup in the Philippines is called Tinola or Chicken Soup with Papaya. Actually, I made this without recipe, I just prepared 1 chicken breast fillet, 1/2 green papaya, some ginger, salt and pepper, drop of fish sauce, and dash of chili powder. First, I sauteed the chicken and ginger, then added water to boil. Add the green papaya, and seasoned. In the original recipe, chili leaves are included. Mostly, the chicken added should have bones and skin. This time I used breast fillet and its not that tastier than I tasted before. Still, it's very healthy!

Chicken Wanton Soup

Living in Taiwan is really hard to find Wanton Soup without pork, as I've mentioned in my previous Spicy Shrimp Wonton Dumpling. I made this dish today without any pork at all.

For the Stuffing:
2 breast fillet chicken, chopped
2 stalks spring onion, chopped
1 tablespoon ginger, chopped
1 tablespoon water
salt and pepper to taste
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon sesame oil
wonton wrapper

In a bowl, mix all the ingredients well until sticky form. Put stuffing in the middle of wonton wrapper, foll the 4 corner sides together and press gently in the middle. Set aside.
For the Soup:
2 cups of water (or chicken broth if any)
1/2 small onion, sliced
1 clove garlic, minced
1/4 cup milk
1 stalk green onion, sliced (optional)
1 stalk celery, sliced
1/2 small carrot, sliced
salt (or fish sauce) to taste
oil for sauteeing

Saute garlic and onion in saucepan until fragrance. Add vegetables and season with fish sauce (salt) to taste. Pour in water (broth) and allow to boil. Add wonton dumpling and boil again. Stir in milk and sprinkle ground pepper. Remove from heat. Garnish with green onions before serving.

Chicken and Baby Corn

The dish name should be Chicken and Baby Corn with Knotted Seaweed, seaweed is optional. I found this recipe in one of the magazine here in Taipei. I'm not into this kind of seaweed, the taste is too strong for me. Well, just to give it a try!
1 chicken breast
100g baby corn
some knotted seaweed
2 cloves garlic
1 red chili pepper
1 egg

Seasoning:
salt, cornstarch
sugar, oyster sauce

1. Wash and blanch the baby corn in boiling water,
     rinse with cold water and cut in diagonal pieces.
2. Clean the knotted seaweeds, slice the red chili, mince the garlic,
    crack the egg and separate the yolk from white.
3. Cut the chicken meat into strips, mix it with egg white, add salt and cornstarch.
     Set aside for 15 minutes.
4. Fry the chicken, remove and drain off the oil.
5. Heat  1 tablespoon , saute garlic, add other ingredients.
    Season with oyster sauce and sugar. Stir well and serve.

Thai Style Chicken Curry

In Taiwan, we have one favorite Thai Restaurant (Thai Town Cuisine) and every time we're there chicken curry is a must! Actually, there are different ways how to make Thai Chicken Curry. Today, I made the simplest ingredients as possible since I don't have Thai curry paste. I prepared the following:
1 skinless chicken breast (cubed)
green beans (cubes) - around 150 g
1 cup coconut milk
Thai curry paste
few fresh basil leaf

If there is no curry paste, here's alternative:
1tablespoon fresh ginger (minced)
1 teaspoon curry powder
1 teaspoon chili power
1 teaspoon sugar ( I used brown)
1/4 teaspoon cayenne powder
1 tablespoon olive oil

Heat 1 tablespoon of olive oil, saute the chicken until turn all white, add salt.

Reduce heat, add paste curry (or the mix seasoning above) and coconut milk.

Add little water if it's too thick and  it cook for few minutes. Add the green beans

until cook.

Serve it with rice

Lemon and Basil Chicken

OK, I already tried making lemon chicken in different ways. I thought of adding fresh basil for a change. I guess I over-grilled, the chicken it's just like teriyaki.

I prepared 8 pieces of sliced breast chicken. In a bowl, I combine all the seasoning: 1/2 lemon juice, 1 teaspoon brown sugar, 1 tablespoon olive oil, 2 cloves finely chopped garlic, dash of salt and white pepper.

I marinated the chicken for about 30 minutes. I heat the pan (no oil), place the chicken and put chopped fresh basil on top. Cook it until lightly brown per side. I like the burning taste of garlic and basil.

I served it with sauteed cabbage!

Chicken with Peanut Sauce

I really like the mix taste of sweetness of peanut, lemon, and soysauce. Here's another trial and error, I thought of putting them together to make a sauce. First, I rub the chicken breast with lemon and salt (seasalt is not that salty, it's a little bit sweeter) before I grilled it.

Ingredients:
2 boneless chicken
1 tablespoon light soysauce (or any soysauce)
2 tablespoon crunchy peanut butter (or smooth)
3 tablespoon lemon juice (or more)
4 tablespoon water
Note: garnishing (optional) like cilantro or peanuts

Procedure:
Heat the pan and place the chicken, cooked for about 10 minutes on each side. In a saucepan, put the soysauce, peanut butter, lemon juice, water, and pepper. Simmer while mixing well. When the chicken is cooked, drizzled the peanut sauce on top. If desired, garnish it with fried peanut or fresh cilantro. Serve it with fresh salad or noodles!

I made it a little bit sour, since I already soak the chicken in lemon before I grilled it!

All About Chicken

All About Chicken is giving an idea how to lean new and traditional methods of cooking; from preparation, steaming, boiling, deep-frying, and roasting. Some topics are: All About Whole Chicken; Recipe for Boiled Chicken; All About Chicken Breast Meat; Marinating Tips; and Cooking Tips + 25 recipes. Here are the lists of recipes, just for reference.

Korean Style Ginseng Chicken Soup

Pan-fried Chicken Thigh

Rice Cooker Baked Salted Chicken

Sesame Oil Chicken with Wine and Soysauce

Special Flavoured Chicken

Diced Chicken with Cashew Nuts

Drunken Chicken

Crispy Chicken with Spices

Fried Chicken with Fermented Red Bean Curd

Deep Fried Chicken with Vegetable Rice

Claypot Chicken and Mushrooms

Peking Chicken

Chicken with Spicy Sauce

Hot and Sour Chicken with Black Fungus

Kung Pao Chicken

Roast Chicken with Italian Herbs

Chicken Glutinous Rice

Chicken Parmigiana

Diced Chicken in Lettuce Cups

Braised Chicken with Lemon

Lemon Chicken -

Roast Chicken

Stir-fried Chicken with Fermented Bean Paste

Chicken Feet with Black Bean Sauce

Chicken Meatballs Soup

More About Chicken....

Grilled Basil and Lemon Chicken

Spicy Basil Chicken

Thai Syle Chicken Curry

Chicken and Baby Corn

Chicken with Peanut Sauce

Chicken with Colorful Peppers

Lemon Chicken

1.) Grilled Lemon Chicken
Ingredients:
boneless chicken breast
lemon juice
salt and pepper powder
Brush lemon, olive oil, salt and pepper garlic onto the chicken. Grill for 10-15 minutes.
2.)Stir-fry Lemon Chicken (Chinese Style)
Ingredients:
2 boneless chicken breast
1 lemon
Seasoning (1) 1 egg white, 1/2 t cornstarch Seasoning
(2) 1/2 t salt, 1/4 t sugar

Slice chicken thinly, marinate seasoning (1). Rinse lemon, reserve parts of skin to shred finely. Squeeze out 1T lemon juice. Heat 3T olive oil, stir-fry chicken rapidly over high heat until white, add seasong (2) and lemon juice, stir-fry until mixed. Sprinkle with shredded lemon peel before removing from heat. Serve.

Note: The fragrance of the lemon will whet your appetite!

Spicy Basil Chicken

Ingedients:

1 chicken breast (cube)

1/2 C basil or more

1 C mushroom

1 tomato

1 small onion

2 garlic cloves

1 T cornstarch

2 T cornstarch

2T oyster sauce

2T light soysauce

1t sweet soysauce or sugar

chili pepper

Procedure:

1. For the sauce mix all (Squeeze) tomato juice, soysauce, oyster sauce, sweet soysauce, cornstarch.

2. Chopped tomato, onion, and mushroom.

3. Heat oil, sautee garlic, add chicken, add vegetables.

4. Add the sauce, then onion.

5. When almost cook, add fresh basil.

Serve on top of steam rice!