Stir Fried Chicken with Ginger and Green Onion

Ben cooked this homey dish for dinner as we bought a lot of chicken legs which was on sale, something like $1.06 per pound.

Ingredients

  • 4 chicken legs cut into small pieces
  • 3 inches of ginger knob, cut into thin slices
  • 4 cloves of garlic, peeled, smashed lightly
  • a bunch of green onions, cut into 1 inch pieces, white and green parts separated
  • 2 teaspoons Shaoxing wine, divided
  • 2 tablespoons light soy sauce, divided
  • 2 tablespoons oyster sauce, divided
  • 1 teaspoon dark soy sauce
  • white pepper to taste
  • a few drops of sesame oil
  • a dash of sugar

Marinate the chicken pieces with a tablespoon of oyster sauce, a tablespoon of light soy sauce and a teaspoon of Shaoxing wine for at least 30 minutes in the refrigerator.

P/S: You can adjust the seasonings to your preference

This recipe is from Cooking Ah Pa.

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Korean Spicy Garlic Fried Chicken (Kkanpunggi)

Ben made this Korean snack food for the family. The recipe is adapted from one of his favourite youtube food blogger, Maangchi.

Our boys simply love this crunchy boneless chicken nugget with a sweet and spicy sauce.

Ingredients

Chicken marinate:

  • 3 chicken breasts (about 1 1/2 pounds), cut into bite size pieces
  • 1 1/2 teaspoons minced ginger
  • 3 teaspoons light soy sauce
  • 3/4 teaspoon ground black pepper
  • 1 whole egg plus 1 egg white

Spicy garlic and leek-infused oil:

  • 1/2 cup vegetable oil
  • 1 1/2 cups thinly shredded leek (1 whole leek)
  • 12 garlic cloves, cut into halves
  • 2 to 3 tablespoons red chili flakes

Vegetables and seasonings:

  • a small bunch of green onions (about 6 to 8), chopped
  • 1 large sized onion, chopped
  • 10 dried chili peppers

Sweet and sour sauce (combine in a measuring cup, stir and mix well):

  • 3 tablespoons light soy sauce
  • 6 tablespoons water
  • 4 to 6 tablespoons syrup (or sugar)
  • 3 tablespoons white vinegar
  • 3 teaspoons potato starch

Oil:

  • 1 cup vegetable oil for frying
  • a few drops of sesame oil

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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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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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