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.

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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

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Click on the link below for the instructions.

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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.

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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)

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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)

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Roasted Turkey with Stuffing

Jean made a 24 lbs turkey for the Gilmore Community Kitchen Potluck Party. She told us that she woke up at 4.30 am to roast the turkey as it takes 4 1/2 hours to roast such a big turkey. Jean, you are the best.

I know what you all must be thinking. It looked like the Roasted Turkey

IMG_2531 is all burnt right. But let me tell you, that is the best part. It is not the skin that is burnt but it’s the garlic. Oh yummy!

The turkey is flavourful and moist. Jean demonstrated how to roast the turkey in the kitchen but scale down to chicken for the time constraint.

Ingredients

  • a whole chicken
  • celery, diced
  • onion, diced
  • chopped garlic
  • poultry blend herbs which consist of sage, rosemary and thyme or poultry seasonings
  • lemon
  • butter
  • salt and black pepper to taste
  • bread

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Chestnut Braised Chicken

Julie’s second dish is Chestnut Braised Chicken. Late fall and winter is the season for chestnut. I love the roasted chestnut sold at the sidewalk during the cold winter. The piping hot, soft, crumbly and sweet chestnut is so heart warming in a cold day.

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The Chestnut Braised Chicken is great to be served with rice. I’m sure my family will love this. We normally just enjoy the chestnuts on its own by boiling them. Now, I learn to use it in a dish.

Ingredients

  • chicken, cut to pieces
  • chestnuts
  • broccoli, for plating
  • carrot, for plating
  • green onion, chopped for plating
  • ginger, minced
  • garlic, minced
  • dark soy sauce
  • salt to taste
  • rock sugar, few pieces
  • white pepper
  • cooking wine
  • sesame oil

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Click on the link below for the instructions.

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Szechuan Pepper Chicken Cold Dish

We had Julie demonstrating in the South Arm Community Kitchen again. Julie, who works as a Chinese Language teacher, told us that her students always ask her when her dish will appear in chowtimes again. For us, we still have not quite gotten over it that there are people actually looking forward to our postings.

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At this time, Julie showed us a Cold Chicken Dish. This Szechuan pepper Chicken Cold Dish is good especially as snacks with beer. This is also great for potluck. One thing for sure, the colors are just perfect for the coming Christmas season.
Ingredients

  • Chicken drumsticks, deboned keeping the skin intact
  • Szechuan Pepper Corn powder
  • Salt to taste
  • Chinese cooking wine
  • Japanese cucumber, slice in coin shape
  • Strawberry or Cherry tomatoes, cut into halves
  • Kitchen string
  • Toothpicks

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Click on the link below for the instructions.

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Roasted Chicken with Apple Stuffing

Karen demonstrated to the Gilmore Park Church community kitchen a Roasted Chicken with Apple Stuffing which she will be preparing for the community meal the next day. The original recipe has bacon in it but Karen tries not to include pork in the meal as to respect the dietary restriction of some of the people who come for the community meal.

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The stuffing is cooked separately and used as the base for holding the chicken instead of stuff inside the bird. This way of cooking the stuffing is more safe as we do not have to worry about the stuffing not cook through.

What I like about this recipe is that it uses chicken pieces instead of the whole bird.

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Ingredients

  • 4 pieces of chicken legs or thighs
  • 6 cups cubed French bread
  • 2 tablespoons of olive oil
  • 1 red apple, diced
  • 1 medium onion, diced
  • 1 large celery stalk, diced
  • 2 tablespoons, chopped fresh sage or a sprig of fresh sage
  • 1 cup unsweetened apple juice
  • salt and freshly ground black pepper to taste

A few tips on preventing the apple from browning after cutting.

  • Use Honey Crisp apple.
  • Sprinkle the cut apple with canned pineapple juice.
  • Soak in lightly salted water.

Click on the link below for the instructions.

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Orange Marmalade Chicken

Minoo kicked of the Caring Place Community Kitchen with two dishes. The first dish is Orange Marmalade Chicken. This chicken dish is very easy to make and you can substitute the orange marmalade with apricot or peach jam.

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The sauce from this dish is just great to go along with steamed rice. I’m sure kids will love this dish.

Ingredients

  • 1 whole chicken, cut up or 10 pieces of skinless thigh
  • juice of 1 lemon
  • 1 cup orange marmalade
  • 1/2 cup light soy sauce or tamari

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Click on the link below for the instructions.

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Chinese Style Baked Chicken with Noodle Soup

The South Arm Community Kitchen started off with Mr. Chung making a Chinese Style Baked Chicken. Mr. Chung is the room mate of Julie who had demonstrated many times in this kitchen. Julie had went back to Taiwan for the summer.

Mr. Chung told us that he learn his cooking from his mother and Julie. Julie, you are very lucky to have a husband who enjoys cooking.

Vanessa, the group leader of the South Arm Community Kitchen made a simple noodle soup to complement Mr. Chung’s chicken dish.

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The chicken is moist and taste great. This is a very homey recipe and it uses the most common ingredients one can in a Chinese home.

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Ingredients

  • 2 chicken legs cut into smaller pieces
  • 2 green onions, cut into one inch length
  • 1/2 bulb of garlic, peeled and rough chopped
  • 2 inch piece of ginger, peeled and rough chopped
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons dark soy sauce
  • 1 teaspoon white pepper

Mr. Chung emphasized that the most important ingredients in this recipe is the garlic.

Click on the link below for the instructions.

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Baked Chicken with Pineapple

Jean’s second dish is Baked Chicken with Pineapple. Chicken goes well with pineapple. The pineapple juice helps to tenderize the chicken.

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The chicken turned out to be slightly on the sweet side as Jean added a lot more candied ginger than stated in the recipe to the dish. Jean loves candied ginger, so do I. Check out the goodness of candied ginger here.

Ingredients

  • 1 teaspoon dried rosemary
  • salt and pepper to taste
  • 3 to 4 lbs chicken parts or split breast, boneless and skinless
  • 10 to 12 green onions, chopped
  • 1 cup pineapple juice
  • 2 teaspoons finely chopped candied ginger
  • 1 small can of sliced pineapples, halved

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