Creamy Chicken with Spinach

Delicious and easy to prepare. Serve to your loved ones, I am sure that they will like it. 

Ingredients for 5 servings:
1/2 kilo chicken breast
2 cloves garlic
1 bunch Spinach
1/2 cup water
1/2 cup all purpose cream
salt and pepper to taste


Procedure:
1. Saute the garlic then add the chicken and stir for s minute.
2. Add the water and simmer until chicken is cooked. Add the all purpose cream then the spinach, salt and pepper to taste.
3. Simmer until done then serve with a smile :-).

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Chicken Liver Adobo

Exotic or not? that is the question. :-) Of course this recipe is not exotic if this is an ordinary food for you, but for those who do not know that chicken liver can be eaten, it is really weird or exotic for them, I cooked this because I challenged one friend from U.K that chicken liver can be eaten, he said yuck! Then we laughed! As I am about to put it in my mouth he said throw it away! I said noooooooooooooo it is really yummy hahahahaha, funny. Anyway liver is rich in iron therefore it is good for our health. Eat it.

Ingredients:

1/2 kilo chicken liver
1 small onion
5 cloves garlic
1 tablespoon ginger (strips)
3 tablespoons soy sauce
salt and pepper to taste
2 tablespoons vinegar 

Procedure:

1. Saute garlic and ginger, then add the onion increase the heat
2. Put the liver and braise for a while. 
3. Add the soy sauce, vinegar and pepper, reduce the heat and cover then simmer until it is done.
5. Serve and garnish  it with green onion.

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Chicken Caldereta

Caldereta is a Spanish word for stew while the Filipinos term for stew is nilaga or sinigang. As what I have said there is no right or wrong in cooking because there are so many ways to cook a recipe, I think nilaga or sinigang is the original Filipino way of stewing, plain and simple, because stewing in Spain and other countries include a tomato sauce, that makes the Filipino caldereta delicious because this dish is a combination of Spanish and Filipino stewing. Caldereta was adapted from Spanish during the time when they colonized the Philippines. 
In our family gatherings, caldereta is always a special treat, I can not say that my caldereta is perfect but I think it is good enough to share with you. :-) This is just a simple one, I will share the special , soon, God willing :)

Ingredients:

1 kilo chicken
3 med. size potatoes ( sliced to your desired size)
2 med. size carrots ( sliced to your desired size)
3 tablespoons soy sauce
1 pack tomato sauce ( 200 or 250 grams)
1 small can liver spread mix with 1/2 glass evaporated milk ( this will thicken the sauce)
1 small size onion ( diced)
5 cloves garlic ( minced)
salt and pepper to taste


Procedure:
1. Saute garlic and onion
2. Add the chicken, simmer for few minutes, then mix it well.
3. Add the soy sauce and tomato sauce, simmer for another few minutes.
4. Add the potatoes and carrots then simmer for few minutes. ( add water if necessary)
5. If all of the ingredients are almost cooked, add the liver spread and milk mixture, salt and pepper to taste, then simmer until done.
6. Serve it with rice and enjoy your meal.

You can add green peas and bell pepper

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How To Cook Chicken Teriyaki

Wanna share this simple and easy way of making chicken teriyaki, since I had my teriyaki sauce (the one I posted yesterday). You will be surprised that it is very easy to make.

You can click the link for the teriyaki sauce recipe
How To Make Teriyaki Sauce

Ingredients for 3 servings:
3 deboned chicken thigh
1/2 cup teriyaki sauce
1 tablespoon sesame seeds
chopped spring onion
oil- just enough for pan frying
salt and pepper to taste


Procedure:
1. Sprinkle the chicken with salt and pepper then heat the oil and pan fry the chicken until fully cooked.

2. Slice to  your desired size, then arrange in a serving platter.

3. Pour the teriyaki sauce, sprinkle with sesame seeds and spring onion, serve with love and enjoy. :-)

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Fried Chicken

I think everybody loves fried chicken (that's my opinion). I belong to a big family and fried
 chicken is one of the favorites, buying it from KFC, McDonalds or Jollibee, will be too expensive if we will order 50 pieces for  family gatherings. The cheapest way is to buy chicken meat and cook it.  Here is my family's traditional way of cooking it. 

Ingredients:

1 kilo chicken
1 lemon or 5 calamansi
2 tablespoons Nestle Cream
1 egg ( beaten)
1 cup flour
1/2 cup cornstarch
salt and pepper to taste

Procedure:

1. Mix the chicken,  lemon, salt and pepper. Marinate for 15 minutes.
2. Put the all purpose cream, mix well
3. Add the beaten egg, mix well
4. Roll over the breading.
5. Deep fry it until golden brown.
6. Serve it hot.

 

For Breading:

Mix the flour and cornstarch.

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Espetinho de Cora��o de Frango

This is one of my favorite Brazilian food. Cooked simply in a hot coal, aromatic and yummy. I cooked this for a friend's farewell party. One of the best that I've tasted is at Canasveieras, Santa Catarina, Brazil owned by Mr. Joao. 


Ingredientes:
1 kg de cora��o de frango  (limpo)
Sal grosso a gosto

Modo de preparo:
1. Em uma bacia, colocar os cora��es de frango, adicionar o sal grosso e mexer bem.

2. Espetar os cora��es em espeto de bambu.

3. Ass�-los com fogo baixo ate fica bem.

4. Servir com amor :-).

For the English translation of the recipe here it is.

Ingredients:
1 kilo chicken heart ( cleaned)
coarse salt to taste

Procedure:
1. In a bowl, combine the chicken heart and salt until fully mixed.
2. Put the hearts in the bamboo skewers.
3. Grill it over hot coal until fully cooked.
4. Serve with a smile :-).

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Chicken A La Barbecue

Just experimenting this but it turned out delicious so I am sharing this to all of you, happy cooking.

Ingredients:
1 whole chicken ( chop into serving pieces)
1 head garlic ( toasted and set aside)
1 onion (minced)
1/4 cup calamansi or lime juice
1 cup ketchup
1/2 cup tomato sauce
 2 tablespoons soy sauce
1 cup Sprite
Salt and pepper to taste

Procedure:
1. Marinate the chicken with lime juice, salt and pepper for an hour then fry until half cooked, set aside.
2. Saute the onion then add the soy sauce, tomato sauce, ketchup and Sprite then allow to simmer, once it is simmering add the chicken, cover the pan and simmer it for 5 minutes over low fire. After 5 minutes stir well, add salt and pepper according to your taste, then simmer until the chicken is fully cooked.
3.When done topped it with toasted garlic and serve, make sure to have an extra rice and reserve your big smile after the last bite :-).

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Chicken Aloha

Will you try this recipe? It is very easy to cook but really yummy. 

Ingredients for 6 servings:
 Chicken ( I used 3 drumsticks  and 3 thighs)
1/2 cup soy sauce
6 cloves garlic ( minced)
1 1/2 cup pineapple juice from Pineapple slices can
1 can Pineapple slices
salt and pepper to taste


Procedure:
1. Saute the garlic then add the chicken simmer  until chicken is light toasted, then add the soy sauce and cover over low heat allowing the meat to absorb the soy sauce then add the pineapple juice
  then bring to a boil, when boiling decrease the heat to low then continue to simmer for 5 minutes. 
2. Add the pineapple slice, salt and pepper  then continue to simmer until done
3. Serve it hot.

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Chicken Spaghetti

I cooked this to add to my spaghetti recipe collection, it tastes so good, try it.

Ingredients for 6 Servings:
1/2 kilo Spaghetti ( cooked according to its packaging procedure)
400 grams chicken breast ( boiled and shredded)
370 grams tomato sauce
3 cloves garlic ( minced)
1 onion (minced)
1 1/2 cup ketchup
1 cup evaporated milk
2 tablespoons soy sauce
2 tablespoons sugar
1/2 cup grated cheese
salt and pepper to taste
extra cheese for toppings


Procedure:
1. Saute the garlic and onion then put the shredded chicken and saute for a minute then add the tomato sauce, ketchup, sugar and soy sauce then simmer for 5 minutes.
2. Add the milk, grated cheese, salt and pepper then simmer until done.

3. Arrange the spaghetti in a platter then top it with the sauce and some cheese then serve with a very BIG smile :-).

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Chicken Essence ???

The Chinese comsume a lot of chicken during confinement, most of it going into soups and herbal concoctions.
It's one kampung chicken a day! Yup! One chicken to prepare only one serving.
Well, kampung chickens are the local variety of forest chickens that runs around freely. Let's say, it's a free range chicken that is not prized for it's meat, but for its qualities. It is believed that soup made from this type of chicken is more nutricious compared to a normal free range meat chicken.

Almost everyday, I take this during confinement, except on the days when I take double boiled hasma.

So, here's how it's done

1. Put in 3 slices of angelica (dong gwai) into a big bowl.
2. Cover the angelica with a small bowl.


3. Chop Kampung chicken into smaller pieces for easy handling.
(skin and excess fat should be removed from the chicken)


4. Use a cleaver to chop and smash the chicken parts in it's bones to break up everything.
(it'll look like roadkill)


Can u recognise what part of the chicken this is???

5. Put the "chicken" into the big bowl, surrounding the smaller bowl.

6. Put in 2-4 Tbsp of liquid (water - if u're using herbs, if no herbs, u can use ginger juice, or DOM, or ginger wine or Henessy or whisky)

7. Cover the bowl with a plate.


8. Prepare half a pot of boiling water. Place a rack in the centre.

9. Place covered bowl onto the rack. Make sure the boiling water is half way up the bowl.

10. Let the water boil for another 10 minutes and turn to low heat to slowly double boil the chicken for 3 hours. You must cover the pot!

11. After 3 hours, turn off heat, and let the pot cool down to an easier to handle temperature.

12. Remove the pot cover and the covering plate. Remove bowl of chicken from pot.

13. Remove chicken bits from bowl. (the bowl looks dry, but don't be fooled)

14. Remove the small bowl and you'll release the trapped chicken essence underneath.

15. Strain the essence to remove excess oil. The chicken essence is ready to be served.



**This can be done with other herbs as well, eg: Cordyceps. Just replace the angelica in Step 1 with prefered herb.

**If u want to do this in a double boiler pot, just place the small bowl right into the upper pot of the double boiler. Place chicken directly into the upper pot with the small bowl underneath the chicken. The big bowl and plate used in this post is used in place of the upper pot of the double boiler pot.

Lydia is eyeing the chicken essence..wanting to taste it..

But I didn't let her, angelica is not advisable to be fed to small children.

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Guinness Chicken ???

I haven't been cooking often lately. Eating out mostly, cos I know when the burger bun is out from the oven... it's home cooking everyday.
BTW, my gynae calls the female genitalia that we see in ultrasound scans, hamburger effect. Two pcs of bun with a slit in the middle... Muahahaha! So, wonder if the male genitalia will be called hotdog effect. Duh!

Let me tell u, this is yummy!

I came across Guinness Stout Pork Ribs in Chinese restaurants in recent years.. And I want to replicate it. And I've got chicken wings in the freezer and hubby just opened a bottle of Guinness Stout... Yah! Gimme some stout!

Ingredients:

6 chicken wings (middle and drummets seperated)

1/2 tsp salt

1/2 Tbsp Worcestershire sauce

1/3 cup Guinness Stout or whatever stout

1 Tbsp sugar

1 Tbsp light soy sauce

1 cup oil for frying

Method:

1. Marinate chicken wing with salt and worcestershire sauce for half hour at least.

2. Fry in oil until golden, but not dry.

3. Discard frying oil and retain 1 Tbsp oil in wok. Put in stout and cook to reduce a bit.

4. Put in sugar, soy sauce and chicken wings and further cook until gravy almost dries up.

*****

you can use pork ribs

*****

I'm going to try doing a non alcoholic version using malta.. wonder if it'll be good.

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Honey Chicken Wings ?????

When I was in Form 4 or 5, after MYF each Friday, my friends and I always frequent this eatery called Little House in Tapah, which is 20 minutes drive away from Kampar. They serve these Honey Chicken Wings of which I believe were not barbequed, but fried and tossed in honey gravy.. so, here�s a recreation of what reminds me of my Friday nights.


Honey Chicken Wings Recipe

4 Chicken Wings
� tsp salt
A good dash of pepper

2 Tbsp honey
1 Tbsp light soy sauce

1 cup oil to fry wings

1. Cut wings to separate the middle wing and the drummets.
2. Marinate with salt and pepper for at least half an hour.
3. Fry chicken wings in oil until slightly golden, no need to be too dry.
4. Pour away oil and leave behind 1 tbsp of oil.
5. Put in honey and soy sauce and cook on low heat until it turns syrupy.
6. Put back in the fried wings and toss with medium heat until gravy coats wings well and turns carameled

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Ginger Onion Chicken Stir Fry ???

Ginger Onion Chicken Stir Fry (Geung Choong Gai) Recipe

A) 1 whole chicken leg, deboned and cut into small pieces
� tsp salt
A dash of Worcestershire sauce
A dash of pepper

B) � cup water
1 tsp cornstarch
1 Tsp soy sauce
Pinch of sugar

4 cm ginger, thinly sliced
1 cup green onion stalks, cut into 5 cm long, green and white separated

2 Tbsp oil

Method:
1. Marinate Chicken with (A) for 10 minutes
2. Mix (B) together
3. Heat wok until very hot. Put in oil. Saute white part of green onions and ginger until fragrant.
4. Pour in marinated chicken and stir fry until it is cooked, about 2 minutes.
5. Pour in (B) and cook until it thickens and add in remaining green onion stalks.
6. Stir until green onion wilts and dish up.

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Chicken with Chinese Mushrooms ?????

Whenever this dish was cooked at my home (parent�s), the first thing that gets snapped up were the mushrooms and fungi. The chicken gets left behind� which is the other case when I cook this for my hubby. Different family with different taste buds..

Chicken with Chinese Mushrooms Recipe

1 chicken whole leg (cut small)
� tsp salt

6 dried shitake mushrooms
2-3 pieces of wood ear fungi (mook yee)
2 Tbsp cloud ears fungi (wan yee)

2 inch ginger (smashed with a cleaver)
1 clove garlic (chopped)
2 tbsp oil
1 cup water

2 Tbsp light soy sauce
1 tsp dark soy sauce
� tsp sugar

� tsp cornstarch mixed with � cup water

Method:
1. Soak mushrooms and fungi in cold water until they soften. Clean and cut into small pieces. Cloud ears need not be cut, just trim off the ends.
2. Marinate chicken with salt for 15 minutes.
3. Heat wok and put in oil. Saute garlic and ginger until fragrant.
4. Put in chicken and stir fry until meat is browned.
5. Put in 1 cup of water and let simmer for 10 minutes.
6. Put in light and dark soy sauce and sugar.
7. Put in mushrooms and fungi. Simmer for another 5 minutes.
8. When gravy has evaporated to desired amount, put in cornstarch mixture.
9. When gravy has thickened, dish up and serve with rice.

************
Wood ears and cloud ears will enlarge about triple in size after being soaked.

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Green Curry Chicken ????

Mum gave me some green chilies that she didn�t know what to do with them (they were given to her by a friend), so, I suddenly thought of making green curry. I had trouble looking for fresh basil here in Kuala Kangsar, the market peddlers told me there�s no fresh basil in the market, only at people�s houses� So I had to find a
substitute.

Few days later, I got the idea to use �daun kesum� instead, which is also another aromatic fresh herb easily found in Malaysia, especially in Kuala Kangsar where Laksa is the most popular local food here.

As far as I can remember, I�ve never eaten green curry before this, just saw many green curry in jars at hypermarkets

Green Curry Chicken Recipe

Ingredients
(A)3 shallots
2 cloves of garlic
2 cm ginger
2cm cube of belacan
2 lemon grass, bottom white parts only
8 green chilies
1 tsp ground black pepper
1 Tbsp coriander seeds

2 chicken whole legs (cut into chunks)
1 Russet Potato (cut into 12 pcs)

200ml coconut milk
1 tsp salt
1 tsp oil
2 cups of water

Handful of daun kesum (laksa leaves) , or u can use basil

Method
1. Blend (A) to a paste.
2. Heat wok and put in oil. Spoon out 2 Tbsp upper layer of coconut milk and fry until it turns to oil.
3. Put in blended paste and saut� until fragrant, for about 1-2 minutes.
4. Put in chicken and potato. Cook for another 2 minutes.
5. Pour in water and simmer on high fire until the potato is cooked and gravy thickens and greatly reduced.
6. Put in coconut milk and salt. When curry has come to a boil, put in daun kesum. Cook until daun kesum wilts.

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Szechuan Veg. & Chicken Noodle Soup ??????

Szechuan Veg. & Chicken Noodle Soup Recipe
200 gm Chicken breast, julienned
100 gm Szechuan Vegetable
1 � Tbsp oil
1 clove garlic, chopped
1.5L water
1 � tsp salt
3 Bird eyes chili (optional, chopped)
Flat noodles for 2 (prepared according to packaging)

Method:
1. Heat wok and put in oil. Put in chopped garlic and saut� until fragrant and golden.
2. Put in chicken and stir until it�s half cooked.
3. Put in Szechuan vegetables. Stir.
4. Add in water, bring to a boil and simmer for 15 minutes
5. Season with salt. It has to be slightly more salty.
6. To serve, place noodles in a bowl, place amount of bird�s eye chili as needed. Pour boiling soup over noodles.

the type of Szechuan Preserved Vegetable I used

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Chicken with Red Dates Soup ????

I have a grandaunt who lived til she was 96. She was the eldest sister of my paternal grandmother. My father and I were babysat by her, so were my father's siblings and my siblings. So, she was very much involved in our lives.

She cooked our daily meals until.. she was.... 90. Well, she was a healthy woman until that great power disruption of 1997. Imagine her running after us with a cane when she was 85. She could cross a busy road while on the way to church for Mother's day or Easter celebrations. Taking awards for being the oldest person in church for many many years.. **she was born on the same year Kampar Chinese Methodist Church was established, 1903.

She was a disciplinarian, taking over the role from my grandma who was busy making ends meet for the whole family. Everybody will turn up for her big birthday, her own grandchildren (lesser) and us her niece, nephews, grand nieces and grand nephews making up the majority. Her passing away brought much sorrow to our family... most of all to my small ku cheh.. hehehe.

Memories of her remain.. We miss her cooking a lot. She could cook many dishes that none of us could ever recreate.

This soup is one of it. My favourite soup from grandaunt.

Chicken and Red Dates Soup Recipe

Ingredients:

• 400gm chicken (abt 1 quarter bird)
• 15pcs red dates
• 1.5L water
• 1/2 tsp salt.

Method.

1. Boil water.
2. Remove skin from chicken.
3. Hit red dates with the side of a cleaver and remove seeds.
4. Place chicken and red dates into boiling water and simmer for 3 hours.
5. When ready, season with salt. Pepper is not necessary.

**

I made this with a slow cooker, 4 hours on high. Heating up slow cooker, put in chicken and pitted red dates, then pour in boiling water.

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Steamed Angelica Chicken ????

Angelica Sinensis, or commonly known in Chinese as Dong Guai is a chinese herb for... the ladies..
It has a nice but pungent smell, easily identified by its distinct smell.. I'd say fragrance..hehehe.




Tonight, I defrosted a chicken thigh, and didn't know what to do with it cos I don't like to repeat recipes often (say around 3 months once, or even longer).. then thinking of the dong guai I have in the fridge since my confinement, why not make dong guai steamed chicken.

I know I'm not the first person to do this type of steamed chicken, but I've never eaten one before. So, this dish is created solely by experiment. I think I've only cooked dong guai twice in my life, and that's making health tonics, never for real cooking.. yet.

It's very easy..

1 chicken thigh (cut small)
3/4 tsp salt
3/4 tsp sugar

2-3 thin slices of Dong Guai (angelica sinensis)
1 1/2 Tbsp Gei Zi (wolfberries)
1/4 cup water

1 tsp cooking oil (for oiling plate)



Marinate the chicken with salt and sugar for 10 minutes
Oil a stainless steel plate, or which ever plate u may want to use
Transfer marinated chicken onto the oiled plate. Spread out evenly.
Break up Dong Guai and sprinkle onto the chicken. Sprinkle the Gei Zi too.
Pour water onto the chicken and steam on high heat for 10-15 minutes.





The outcome?? Delicious!! Gravy great with rice, or just slurp it up!



Good for women... and men too.. (men dun drink the gravy too much... lest u become.. ahem**)

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