All Entries in the "Chicken" Category
Barley Chicken Stew
It’s Mona and my turn to demonstrate in the South Arm Community Kitchen. Mona made a German dish called Barley Chicken Stew for the main dish while I made Malaysian Fruit Rojak for dessert. I had blogged about the Fruit Rojak here.
The Fruit Rojak was accepted well even though it is a little too spicy for some of the members in the group despite I did not add Thai chili to the dish. The only problem is the confusion of the origin of the dish where I kept hearing people saying Thai or Indonesian when they mentioned about the rojak.
The Barley Chicken Stew is a very hearty meal and it’s very filing too. It’s a great dish for cold weather.
Another new member of the kitchen, Jane, brought some corn meal muffin to share with us. Jane was a school teacher for 25 years, teaching cooking in school. We hope she will share with us many of her culinary skills.
Ingredients
- 1 cup pearl barley, soak in water or broth overnight
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 2 to 3 chicken drumsticks
- 1 litre chicken broth
- 150g cream cheese
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 tablespoons chopped chives or green onion and parley each
- a pinch of tumeric
- a pinch of chili flakes
- salt and pepper to taste
Mona made her own chicken broth with chicken bones and she added tumeric to the chicken broth for colour. Mona also bought organic pearl barley for about $5per kilo from Galloway which is just 30% more expensive than regular ones. She also brought her own frozen chopped green onion and parsley which she planted in her garden during summer.
Click on Read More for the instructions.
Southern Apricot Chicken
The South Arm Community Kitchen for Seniors met again for another cooking session. This week, the seniors made three dishes, a chicken dish, a soup and a dessert. I love to watch the seniors at work. They are always working in teams and they worked in harmony. It is a great place where they get great company and make delicious food. They always have food to take home too. Some of the seniors are living by themselves and it’s very hard to cook for one or two people only.
The first dish is called Southern Apricot Chicken. This is such a simple dish that even a kid can make it. A great sweet and saucy chicken dish which is great with steam rice or noodle.
Minoo made a big platter of safflon flavoured basmati rice with wild rice to go with the Southern Apricot Chicken.
Ingredients
- 12 chicken thighs (remove skin if preferred)
- 1 cup apricot preserves
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- salt and pepper to taste
Click on Read More for the instructions.
Bamboo Fungus Chicken Roll
Peggy made Bamboo Fungus Chicken Rolls in Vermicelli Soup in the South Arm Community Kitchen. This is the first time Peggy demonstrated in the kitchen and she introduced us to a new ingredient which is the Bamboo Fungus.
Bamboo Fungus or Bamboo Pith is a fungus which grows among bamboo forests. It is called Zhu Sheng in Chinese and is commonly used in vegetarian dishes.
Bamboo Fungus has many common names based on its appearance, including long net stinkhorn, crinoline stinkhorn, basket stinkhorn, bridal veil fungus or veiled lady.
Those on the left in darker color are wild bamboo fungus which Peggy brought from Taiwan. The wild bamboo fungus has more intense flavour and smell. The lighter ones on the right are commonly found in Chinese groceries stores which sell dried seafood and other dried groceries. Those had been trimmed. Only the stem part is used in this recipe.
Ingredients
- 100g chicken breast
- 50g carrot, peeled and cut into match stick
- 50g asparagus, peel stem part if necessary can cut into 1.5″ length
- 50g dried bamboo fungus
- 1 teaspoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon soy sauce
- 1/2 teaspoon cornstarch
- 2 slices ginger
Click on the link below for the instructions.
Chicken Paprika
The main course for the Seniors’ Cooking Club meet is Chicken Paprika. It is made with skinless and boneless chicken breasts or thighs meat which is leaner and less hassle to eat. Arkensen likes boneless chicken while I prefer to cook chicken with bone. A dish cook with bone in is more tasty. That’s why chicken broth is made from chicken bones and not with chicken breast.
The Chicken Paprika is a very saucy dish and will be great with steamed rice. It’s not spicy despite it’s made with lots of paprika.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 4 tablespoons flour
- 2 teaspoons salt
- 6 tablespoons paprika
- 1/4 cup vegetable oil
- 2 tablespoons butter or margarine
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons chopped parsley
- 2 (14 oz) cans chicken broth
- 1 (6 oz) can tomato paste
- salt and pepper to taste
Click on the link below for the instructions.
Vietnamese Chicken Chop
Jean would like to learn how to use lemon grass. Being a Canadian, Jean is fascinated with the stuff she finds in Asian groceries stores. The only problem is she does not how to use them. So, Tanni demonstrated a Vietnamese Chicken Chop recipe in the Gilmore Park Church Community Kitchen which uses lemon grass. Tanni got the recipe from a friend who married a Vietnamese. The marinates in this recipe can be used on chicken or pork chop.
Ingredients
- 4 pieces of chicken thighs
Marinate:
- 1 tablespoon chopped shallot
- 1 tablespoon chopped garlic
- 2 tablespoons chopped lemon grass
- 1/2 teaspoon five spice powder
- 3/4 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 1/2 tablespoons fish sauce
Click on the link below for the instructions.
Chicken Wonton
In the Gilmore Park Church Community Kitchen, we helped Karen to make few hundreds of wonton for the community meal. Karen decided to serve Chinese dish during the Chinese New Year event. We were told that the community meal crowd applauded when it was announced during the previous meal.
Karen made the wonton using chicken as some of the people at the community meal do not take pork. Karen used organic chicken broth to make the soup and added bak choy and mushroom to complete the soup.
Ingredients
This is the ingredients for 6 servings.
Ingredients for the wonton:
- 1/2 lb ground chicken (you may substitute with pork or turkey)
- 2 green onions, minced
- 1 egg white
- 1/2 cup water chestnuts (canned or fresh), minced
- 1 tablespoon minced/grated ginger root
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons constarch
- 1 12oz package wonton wrapper
- egg white or water for sticking (if wrapper is too dry or has too much flour on it)
Ingredients for the soup:
- 1 litre chicken broth
- 1 cup sliced mushrooms
- 1 cup bak choy or napa cabbage, shredded
- 1 cup snap peas or snow peas, trimmed & sliced (optional)
Rice Cooker Soy Sauce Chicken
One day, while Polly and I were browsing through some Chinese magazines looking for the recipe for Ma Lai Ko (unfortunately we cant find it, if someone out there has a tested recipe, please share), we came across this interesting recipe, Rice Cooker Soy Sauce Chicken. The name caught my attention and I asked Polly to translate the recipe for me to try it out.
I had a rice cooker which has been put away for a long time as the non-stick pot does not behave as it should be. Every time I cooked rice with it, I lost about one bowl of rice as they stick to the bottom. Since then, I have been cooking my rice on the stove.
When I saw the recipe, my long abandon rice cooker came to my mine. At least, I can make use of it for this dish.
The Rice Cooker Soy Sauce Chicken turned out to be pretty good. The carmalized sauce is great to go with steamed rice. Arkensen and Nanzaro love this dish.
Ingredients
- 1 whole chicken or 3 chicken legs
- 1 tablespoon dark soy sauce
- 2 tablespoons Rose Wine
- 3 tablespoons sugar (recommend to reduce to 2 tablespoons)
- 8 tablespoons steam fish sauce (recommend to use 5 tablespoons steam fish sauce + 3 tablespoons water)
I find that the original sauce is too salty. I will try out my recommendation the next time I make this.
Instructions
The recipe is very simple. Wash and pat dry the chicken.
Place all ingredients into the rice cooker, cover and bring to a boil. Turn the chicken every 15 minutes, twice.
