Chinese Five Spice Chicken

Ben loves dishes with a lot of sauce. He can just eat steamed rice with sauce.

Ben made this Chinese Five Spice Chicken with Hard Boiled Eggs and Tofu Puff on Thanksgiving weekend. We avoid going out to eat thinking that restaurants will be packed.

Ingredients

  • 3 chicken legs, trimmed fat and cut into drum sticks and thighs (about 2 pounds), sprinkled with 2 tablespoons Chinese Five Spice Blend and rub gently
  • 2 teaspoons vegetable oil
  • 2 teaspoons minced garlic
  • 3 to 4 cups of water
  • 2 tablespoons sugar
  • 1 teaspoon salt, or to taste
  • 2 teaspoons light soy sauce
  • 2 teaspoons dark soy sauce
  • 5 hard-boiled eggs
  • 6 pieces tofu puff, cut into halves
  • Coriander leaves for garnishing

 

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Steamed Chicken with Chicken Essense

Ben made this Steamed Chicken with Chicken Essence for dinner. I love this kind of healthy dish.

He learned how to make this dish from a youtube channel that he subscribed; Cooking Ah Pa. He is not a professional chef but the recipes he makes are just the comfort food that we enjoy. Ben is his disciple.

He likes his recipe because it does not involved very precise measurement. A little of this and a little that.

For this recipe, we used:

  • 2 chicken legs, trimmed fat and cut into drum sticks and thigh
  • About 10 dried shiitake mushrooms, re-hydrated in 2 cups of water, reserved soaking liquid, remove stem and cut into halves
  • 2 inches of ginger, thinly sliced into match sticks
  • About 10 red dates, cut into halves lengthwise, removed seeds
  • About half a napa cabbage, cut into 2 inches pieces
  • 1 tablespoon fish sauce or soy sauce
  • 1 to 2 bottles of chicken essence
  • 1 tablespoon Goji berries (soaked)
  • Salt to taste

Instructions:

  • Place Napa cabbages at the bottom of a steaming plate (use a deep one as there will be quite a lot of liquid)
  • Top with chicken pieces.
  • Line the side with shiitake mushrooms
  • Top with ginger slices and red dates
  • Drizzle with chicken essence
  • Add mushroom soaking liquid
  • Season with fish sauce or soy sauce, salt to taste
  • Steamed for 20 to 30 minutes, depending on the size of the chicken (lesser time if you chop the chicken to small pieces)
  • Garnish with soaked Goji berries

This dish is great with steamed rice. It is particularly warming on cold days.

The soul of this dish is the chicken essence. You can find chicken essence in Chinese herbal shop. I bought the above for about CAD22 for 6 bottles.

One Skillet Ground Beef Straganoff

I am back at the South Arm Community Kitchen after missing one of the kitchen due to personal commitment.

In this kitchen, Minoo shared another three recipes. The main course is a One Skillet Ground Beef Stroganoff.

We served the beef strognaoff with a side dish of Crunchy Bok Choy Slaw. I had blogged about it here.

Ingredients

  • 8 oz. white button mushrooms, sliced
  • 2 tablespoons butter
  • 1/2 onion, diced
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon paprika
  • 1/4 cup dry sherry (we used red wine)
  • 4 cups low sodium beef broth
  • 1 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 4 cups dry egg noodles
  • 1/2 cup sour cream
  • 1 to 2 tablespoons chopped parsley
  • a few dashes of Worcestershire sauce, optional

Source: South Arm Community Kitchen

Serves 6

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Chicken with Tomato Sauce

For the main course, the South Arm Community Kitchen made a chicken dish with tomato sauce.

Ingredients

  • 12 pieces chicken thighs or legs, skin removed
  • 1 tablespoon minced garlic
  • 1 1/2 cups chopped green pepper (and/or red peppers)
  • 2 cups chopped onion
  • 1/4 cup chopped Parsley
  • 4 cups canned tomato sauce
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons curry powder, optional
  • 1 cup currants

Chicken Spice Mix

  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 tablespoon paprika
  • 1 cup flour

Source: South Arm Community Kitchen

Serves: 12

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Italian Spaghetti Sauce with Meatballs

The main dish for this South Arm Community Kitchen is Italian Spaghetti Sauce with Meatballs.

Ingredients

Meatballs

  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • salt and pepper to taste

Sauce

  • 3/4 cup chopped onion
  • 5 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 x 28 ounce cans diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 2 teaspoons chopped basil
  • 1/2 teaspoon ground black pepper
  • crushed pepper flakes, optional

P/S: the ground beef was missing from the photo as it was in the fridge when I took the photo

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Japanese Style Mah Poh Tofu

For this South Arm Community Kitchen, the participants shared their favourite recipe.

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Junko shared a Japanese style Mah Poh Tofu served on germinated brown rice. Junko preferred germinated brown rice as it’s not as tough as regular brown rice and yet still has some chewiness to it.

Ingredients

  • 1 package of smooth soft tofu, cubed
  • 100 grams ground pork
  • 3 stalks green onions, chopped
  • 1 garlic clove, minced
  • 1 inch ginger, minced
  • 1 medium onion, chopped
  • 1 tablespoon sesame oil
  • 1/2 tablespoon miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon soy bean paste (or substitute with miso paste)
  • 1/4 tablespoon sugar
  • 1/2 teaspoon oyster sauce
  • 1/2 cup water
  • 1 teaspoon corn starch

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Source: Junko

Serves 2 (we made enough for 12)

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Chicken Tzatziki Salad

The last salad we made in the South Arm Community Kitchen is a Greek style salad.

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This healthy chicken salad has a yogurt base (much better than mayo base) and with Greek inspired flavour. If you can’t find garlic paste, just finely grate some fresh garlic.

Ingredients

  • 1/2 cup plain full-fat Greek yogurt
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic paste
  • 1 tablespoon fresh dill (optional)
  • juice from 1/2 lemon (optional)
  • 1/2 cup diced cucumber
  • 1/4 rotisserie chicken, chopped
  • salt and black pepper to taste
  • mixed salad greens

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Source: Dinnertime Hacks for People Too Tired to Cook

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Black Bean Burrito Bowl

The second salad we made in the South Arm Community Kitchen with rotisserie chicken has Mexican flavour to it.

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You can make this a vegetarian version by leaving out the rotisserie chicken but it still has protein in it in the form of black beans.

Ingredients

  • 1 cup black beans (drain and rinse if using can beans)
  • 1 cup finely chopped kale
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup sliced green onions
  • 1/2 avocado, sliced or diced
  • 1/4 rotisserie chicken, shredded or chopped
  • fresh cilantro (optional)

Dressing:

  • 3 tablespoons tahini
  • 1 1/2 tablespoons fresh lemon/lime juice
  • ground cumin to taste
  • chili powder to taste
  • olive oil
  • salt and pepper to taste

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Source: South Arm Community Kitchen

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Brown Rice Bowl

The South Arm Community Kitchen theme for this kitchen is to make quick meals with rotisserie chicken. Rotisserie chicken is a versatile ingredient. We made three different flavour salad out from two chicken breasts from a rotisserie chicken.

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The first salad is a Brown Rice Bowl which has an Asian flavour.

Ingredients

  • 1/2 cup cooked brown rice (click here on how to cook brown basmati rice)
  • 1/2 cup carrots, julienned or grated
  • 8 cherry tomatoes, halved
  • 1/4 cup sliced green onions
  • 1/4 rotisserie chicken, shredded or chopped
  • rice vinegar to taste
  • toasted sesame seeds
  • 1/2 cup chopped cucumber
  • torn nori strips (optional)
  • salt to taste

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Source: Dinnertime Hacks fro People Too Tired to Cook

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