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.

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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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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Mexican theme: Chicken Quesadilla

The main dish for the Mexican theme menu shared in the South Arm Community Kitchen is Chicken Quesadilla.

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We served the Chicken Quesadilla with Guacamole and Salsa.

Ingredients

  • 1 pound skinless, boneless chicken breast, cut into bite size
  • 2 tablespoons taco seasoning (recipe below)
  • 2 green peppers, cut into strips
  • 2 red peppers, cut into strips
  • 1 onion, sliced
  • 10 x 10-inch flour tortillas
  • 1 package Cheddar Cheese, grated

Taco Seasoning:

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

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Source: South Arm Community Kitchen

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Honey and Lime Glazed Chicken

Minoo shared three easy and yet delicious recipes in the South Arm Multicultural Community Kitchen.

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The main course is Honey and Lime Glazed Chicken. The chicken is juicy and flavoured with rosemary.

Ingredients

  • 1/3 cup fresh lime juice (we used a combination of lemon and lime)
  • 1/4 cup honey
  • zest of 1 lemon or 2 limes
  • 1/3 cup chopped fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 2 cloves of garlic, minced
  • 12 skinless chicken thighs
  • olive oil for drizzle (optional)

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Source: South Arm Community Kitchen

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Chicken Marsala Fettuccine

Minoo shared a pasta recipe in the South Arm Multicultural Community Kitchen.

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The flour-coated pounded chicken breast  halves are braised in a mixture of Marsala wine, butter, olive oil, mushroom and oregano.

Ingredients

  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves – pounded to 1/4-inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 2 cups sliced mushrooms
  • 1 cup Marsala wine
  • 1/2 cup chicken broth

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The key of this recipe is the Marsala wine.

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Marsala wine is produced from the Italian city of Marsala in Sicily. It is a dry, sweet wine.

Source: South Arm Community Kitchen

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Easy Butter Cashew Chicken

The South Arm Community Kitchen made Indian food as per some of the participants’ request.

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The first dish is Easy Butter Cashew Chicken. We toned down the chili powder and cayenne pepper as one of the participant cannot eat spicy food.

We served the butter cashew chicken with brown basmati rice. You can click on the link here to check how to cook basmati brown rice.

Ingredients

Marinate

  • 1 pound boneless, skinless chicken thighs, trim fat and cut into bite size
  • 1/2 cup plain yogurt
  • 1/2 teaspoon salt
  • 1 tablespoon garam masala
  • 1/4 teaspoon cayenne pepper

Sauce

  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 teaspoons lemon juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 1 cup crushed tomatoes
  • 1 cup half-and-half
  • 1/4 cup cashew nuts, roughly chopped

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Source: South Arm Community Kitchen

Serves 6

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