Blog Archives

Pan Fried 5 Spice Chicken Thighs

    This is another recipe with a little planning, you can make with minimal effort, with most of the ingredients fairly easy to find, you can quickly make whip this fairly quickly, if you can wait to let the chicken marinate, within half an hour you can have the aroma from the pan to fill the room.

Pan Fried 5 Spice Chicken Thighs

Pan Fried 5 Spice Chicken Thighs

INGREDIENTS

5-6 boneless and skinned chicken thighs
2x spring onions

MARINDADE
4x tbsp seseame seed oil
6x garlic cloves
1x nub of ginger
4x tablespoon of rice wine
3x tablespoon of soy sauce
4x tablespoon of honey
4x tablespoon of five spice powder

Simple ingredients

Simple ingredients

Read the rest of this entry

Advertisements

Chinese Style Barbecue Marinated Chicken Drumsticks

Mmm…  sticky, sweet and tangy.  Who doesn’t like barbecue sauce?  Chicken, plentiful and easy to prepare, why not combine the two, together?  And with that thought in mind, and inspired partially by last months bbq ribs recipe, this leads us onto this weeks recipe.  You don’t need to restrict yourself to just the drumsticks, I went for convenience and the fact they were cheap to buy, feel free to mix and match with different cuts, such as wings, thighs and breast for a leaner option, though I’d probably keep the skin on for that slight crispy factor you get, when the good sauce, starts to caramelise and fill the room with that sweet, sweet aroma.

So simple, yet satisfying.

So simple, yet satisfying.

Read the rest of this entry

(Faux Claypot) Chicken, Mushroom and Chinese Sausage Rice

Traditionally this dish is normally cooked in a claypot, one of the kitchen toys however I unfortunately don’t have, so this is a variation on the dish. A dish of Chinese origin, it evokes a fond food memory of home and comfort food for alot of people, with it’s combination of sweet and salty, savoury juices.

While this dish is quite simple, it does require a little bit of fore-planning. The mushrooms themselves are normally dehydrated, so it’s a matter of soaking these little guys in a bowl of water for 2 hours or so, to rehydrate them. Afterwards however they pack so much flavour. Once you have allowed them to soak, take off the stalk and either rehyrdate them further and cut them a little finer while they soak, as they take alot longer to rehydrate then the caps.

What really makes this dish is the Chinese sausage or lap cheong. While not the healthiest item on the menu and certainly not what most Westerners think when they menioning a sausage, they’re packed with so much flavour, their a great addition to the dish.

INGREDIENTS

Jasmine rice to whatever number of bowls you need

A dozen dried Chinese mushrooms, soaked for atleast 2 hours
3x lap cheong sausages, sliced into half cm pieces
500g boneless thighs
1 tablespoon cornstarch
1 tablespoon Chinese rice wine
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 tablespoon of oyster sauce
1 teaspoon of sugar
1 teaspoon of salt and pepper to taste

Saucy

Saucy


Read the rest of this entry

Shredded Chicken and Jellyfish Salad

For those of you that regularly follow this site, you might of wondered what happened to all that wonderful chicken, that was poached to make the Chicken Corn Soup, after all you can’t possible cook a whole chicken and just eat the breast meat? Well you’re quite right, following in from part of the recipe, my mother wouldn’t let me growing up waste such good food, so it was a matter of waste not want not, with the recipe of the week, being a slightly more unusual dish if you’re not used to South East Asian cuisine, shredded chicken and jelly fish salad. Normally jelly fish alone, is fairly neutral in taste, it does however have quite a interesting crunchy texture to it, so a little sesame seed oil and seasoning can go a long way, for this light and tasty salad. As it’s a salad, once you’ve shredded the chicken it’s quite quick to make and perfect as a Summer time dish. So without further ado, read, enjoy and cook.

Texture and spice, goes down quite nice


Read the rest of this entry

Chicken Corn Soup

One of the main staples that I’ve never seen anyone refuse, is chicken corn soup. Such a simple home cooked dish, yet so savoury and filling at the same time. Growing up as a kid, we were always happy when mum made us a pot full for us, I’m pretty sure, I couldn’t resist just having the one bowl. It wasn’t until I was a little older that I realised just how simple it was to make, yet it’s still just as rewarding to make, let alone eat. I hope you enjoy this recipe as much as I enjoy eating it.

Soup is Good Food

Soup is Good Food


Read the rest of this entry