Cook: Steamed Herbal Chicken

Nourishing Steamed Herbal Chicken

If you ran out of idea of what to cook or full time working mum or wanted to cook a simple dish, and didn't want to do major clean up of kitchen after cooking, give this Steamed Herbal Chicken a try. No need much preparation, just wash the chicken, marinate them and then leave it in the fridge until its ready to steam. Pop it into steamer and it is ready in 30 minutes :)

It is not very heaty as i didnt add dang gui so can eat anytime.... :)

Soft chicken and flavourful soup .... and most importantly, very easy to prepare :)

INGREDIENTS:

(Serves 2)

1. 2-3 pieces of chicken thigh

2. A handful of wolf berries (gou qi zi)

3. 6 red dates, cut into small pieces using scissors

4. 5 small pieces of pao shen

5. 15cm of dang shen (cut into small pieces using scissors)

Marinate

1. 1 teaspoon of sesame oil

2. 1 1/2 tablespoon of minced ginger

3. 1 teaspoon of light soy sauce

4. A pinch of ground white pepper

Herbs required

METHODS:

1. Wash the chicken thigh and add in the marinate. Mix well and keep in fridge for 2-4 hours or until ready to steam.

2. Place some herbs onto an aluminium foil, place the chicken on top of the herbs, and then place the remaining herbs on top of the chicken (as shown)

Ready to steam

3. Wrap the chicken with the aluminium foil and then place them into a steamer.

4. Steam at medium heat for 30 minutes or until chicken is cooked.

5. Serve hot!

Look at the yummy soup... 

Cook: Shepherd's Pie (Chicken Version)

Chicky Shepherd's Pie

Kid's version

Difficulty: 3/5

Made Shepherd's Pie last Friday for the kiddos. I had quite a fair amount of potatoes lying in my fridge for quite sometime so decided to make something to use them up. Chance upon a Shepherd's Pie recipe online (Shepherd's Pie Recipe) so decided to give it a try. 

I made some adjusted based on the ingredients that i have.. it turns out to be a super success!!! My 21 months old son had 3 servings and my 3 years old daughter had 1 1/2 servings (she prefer the fruit salad more, haha, she is more of a fruits and dessert person). When i bring back to my in-law house, my MIL and BIL all give thumbs up!! 

My mashed potato ration to meat is about 50:50. For those who doesn't want so much potatoes, can cut down the amount of mashed potato portion accordingly!

INGREDIENTS:

(Serves 3)

Fits into a 22cm X 11cm baking tray

Mashed potato layer

1. 400g of potatoes, peel off skin and cut into small cubes

2. 1/4 cup of fresh milk

3. 25g of butter

4. 1/2 teaspoon of salt

5. 1/4 teaspoon of ground black pepper

6. 1 egg yolk

Meat layer

1. 2 tablespoon of olive oil

2. 1 small onion, peel skin and minced

3. 50g carrot, peel skin and cut into small cubes

4. 2 cloves of garlic, minced

5. 350g of chicken breast, minced

6. 1/2 teaspoon of salt

7. 1/4 teaspoon of ground black pepper

8. 1 tablespoon of all purpose flour

9. 2 tablespoon of tomato sauce

10. 1 cup of chicken broth (for healthier version, you can substitute this with home cook chicken or vegetable soup)

11. A handful of frozen corn

12. 1 tomatoes, remove seeds and cut into small cube

Ingredients for the meat layer

METHODS:

1. Steam the potatoes till soft, mashed using fork and set aside.

Little chef at work-helping to mash potatoes

Little chef at work-helping to mash potatoes

2. Heat up 1 tablespoon of olive oil in a pan, add onions, carrots, corns and garlic. Stir fry for 2-3 minutes.

3. Put them at the side of the pan, then add 1 tablespoon of olive oil in the middle of the pan.

4. When the oil is heated up, add chicken, salt and black pepper. Stir fry until the meat is cooked on the outside (turn white), it will take about 2-3 minutes.

5. Sprinkle the all purpose flour on the meat, toss to coat and cook for 1 minute. Then mix the meat with the carrot mixture earlier. 

6. Add in tomatoes, tomato sauce and chicken broth. Stir to combine and bring to boil.

Combine all the ingredients and bring to boil.

7. Once boiled, reduce the heat to low and shimmer for 10 minutes until the sauce thickens (as shown in picture). Do not cover the pan with cover at this step. Taste the mixture and see if the taste suits your taste bud, if not add in seasonings as required.

Sauce thickens

8. Spread the meat mixture into a baking tray. 

Meat mixture in baking tray

9. In a clean pan, heat up milk and butter until well combine. 

10. Add mashed potatoes, salt and pepper and stir well until combine.

11. Add in egg yolk and the mixture should looks smooth as shown in picture.

Smooth mixture

12. Top the meat layer with the mashed potatoes, spread them evenly and cover the sides of the pan using a spoon.

Smoothen up the sides so that the meat doesn't come up during baking

13. Bake in preheated oven at 200 degree celcius for 25 minutes or until potatoes has browned (as shown)
14. Remove from oven and let is cool down for 10 minutes before serving.

Done :)

Cook: Claypot chicken rice with a nice crust!

Claypot Chicken Rice

Claypot Chicken Rice (close up)

Nice crust

Love how my braised clay pot chicken wings (Recipe link to braised claypot chicken wings) turn out during my first attempt using clay pot, today i tried out Claypot Chicken Rice and its good! Love how the clay pot kept the chicken and mushroom moist after cooking, and i love rice crust at the bottom! Yummy!!!

Found this clay pot recipe from noobcook(Noobcook claypot chicken rice) and made some modifications. Enjoy!

Difficulty:2/5

INGREDIENTS:

(Serves 1)

1. One chicken thigh, cut to small pieces

2. 4 Chinese dried mushrooms, soaked till soft and cut into half

3. 2 dried scallops

4. Half a cup of rice, washed and rinse off water

5. Half a cup of water

6. 4 tablespoon of olive oil

Marinate

1. 1 1/2 tablespoon of oyster sauce

2. 1 tablespoon of dark soy sauce

3. 1/2 tablespoon of sesame oil

4. 1/4 teaspoon of ground white pepper

5. 3 cloves of garlic, minced

6. 1 teaspoon of minced ginger

METHODS:

1. Using the ingredients from marinate, mix everything with the chicken thigh and dried scallops. Keep in fridge for 2-4 hours.

2. Heat up the claypot and add 2 tablespoon of olive oil.

3. When the oil is heated up, add the rice and fry the rice with the oil for 1 minute.

4. Add half a cup of water and cover the lid, cook for 10 minutes.

The rice should looks more of less cook, dry before placing the ingredients on top!

5. After 10 minutes, the rice should be more or less cooked, place the chicken and scallop onto the rice. Put the mushroom into the remaining marinate, then place the mushroom onto the rice. Drizzle 2 tablespoon of olive oil at the side of the rice so that they will form a nice crust.

6. Cover the lid, let it cook for 15 minutes.

7. By now, the chicken should be cooked already. 

8. Switch off the stove and let the chicken rice continue to simmer in the clay pot for another 15 minutes. 

9. Serve hot :)

Serves hot.. yummy!

Cook: Candy shaped dumpling!

Difficulty: 2/5 but time consuming. Be prepared to spend an hour to mince the ingredients, wrap and fry them.

Last Saturday, we didn't have any plan to go out so decided to whip up something for lunch. It was quite impromptu so i just pick up whatever i had in the fridge. Made candy shaped dumpling, stir fry vegetables and "cai po" egg... 

I am surprise that my candy shape stayed in place after frying as i did not utilise any egg or corn flour to seal them... i guess it might because i use popiah skin instead of wantan skin as popiah skin is the only thing that is available in my fridge :)

INGREDIENTS:

(Made about 20 dumplings)

1. 300g of chicken ( i debone meat from the chicken drumstick and mince them, you can use any part of the chicken or even pork)

2. 4 big prawn (de-shell and cut into small chunk)

3. 1 carrot (shredded)

4. A handful of hei mu er (black fungus), soak and then minced

5. 5 cloves of garlic, minced

6. 20 popiah skin

7. 3 tablespoon of soya sauce

8. 1/2 teaspoon of ground white pepper

9. 2 tablespoon of sesame oil

METHODS

1. Mince the chicken and add in the soya sauce, white pepper and sesame oil while mincing to introduce the flavouring into the meat.

2. Add the prawn, carrot, black fungus, and garlic to the minced chicken. Mix evenly.

3. Scoop half a tablespoon of mixture onto the popiah skin, wrap them into desired shape. I did mine in candy shaped and press firmly at the knot area.

4. Deep fry the dumpling until its golden.

5. Drain off excess oil and serve.

The mixture

Our lunch!!!

Close up on the dumpling

yummy!

My kiddo's share of the food!

Cook: Claypot Braised Chicken Wings with Fish Maw and Mushroom.

Finger licking good clay pot braised chicken wings

Difficulty: 3/5

First time experimenting with my new clay pot and the results is good. The braised chicken wings is soft and flavourful, and the fish maw is super tasty too...

INGREDIENTS:

Marinate (A):

1. 2 tablespoon of oyster sauce

2. 1/2 tablespoon of sesame oil

3. 1/2 teaspoon of ground white pepper

1. 5 chicken wings (cut into two as shown in picture)

2. 1 1/2 dried fish maw, soak in water till soft, cut into small pieces 

3. 10 small dried mushroom, soak in water until soft

4. 1 cinnamon stick

5. 2 cloves

6. 1 teaspoon of 5 spices powder

7. 2 tablespoon of sesame oil

8. 3 tablespoon of dark soya sauce

9. 1 teaspoon of light soya sauce

10. 1/2 bulb of garlic (peel skin and mince)

11. 3cm of ginger (peel skin and mince)

Cut the chicken wings into two

Fish maw

METHODS:

1. Marinate the chicken wings with the marinate (A) for at least 4 hours.

2. Heat up a non-stick pan and add sesame oil. 

3. Stir fry the minced garlic and ginger until fragrant.

4. Add mushroom and fish maw, stir fry for 1 minute.

5. Then, add the chicken wings, stir fry for another 1 minute.

6. Add the cinnamon stick, cloves, 5 spices powder, dark soya sauce, light soya sauce and some water.

7. Bring to boil and then transfer to clay pot.

8. Simmer for 1 hour and its ready to be served.

marinated chicken wings

Claypot braised chicken wings with fish maw and mushroom!

Cook: Chicken fajitas with simplified guacamole and non-alcoholic lime margarita

Chic fajitas with avocado tomatoes spread

Difficulty: 3/5

I had chicken fajitas a while back at TGIF and crave for them... so whipped up a simple Mexican meal for the family for a change :D We had chic fajita wrap and non-alcoholic lime margarita.

Hubby commented that it was quite nice :D so it is quite successful on first attempt.

INGREDIENTS:
(serves 4)

To marinate chicken (A),
1.  A packet of chicken breast about 200g (cut to long piece)
2. 1 tablespoon paprika powder
3. A pinch of cumin powder
4. Half a teaspoon of salt , a pinch of ground black pepper
5. 2 medium cloves of garlic (chopped finely)
6. 2 limes (cut half and squeeze juice out)
7. a pinch of chili powder (can omit if doesnt wan spicy)
8. one tablespoon of olive oil

For stir fry,
1. 2 medium size onions
2. 3 capsicum (one yellow, one red and one green)
3. A tablespoon of paprika powder
4. A pinch of sugar and salt
5. One tablespoon of lime juice

METHODS:

1. Mixed ingredients (A) and keep the marinated chicken in fridge for at least 30 mins (i kept it for 6 hours)
2. Heat oil in frying pan, add a little olive oil, stir fry onions and capsicum until cooked....add a tablespoon of paprika powder, a pinch of sugar, salt and one tablespoon of lime juice to taste...
3. Then, remove the onion and capsicum from the wok. Stir fry the marinated chicken until cooked and then add back the onion and capsicum to the wok.

Marinated chicken

Capsicum (before stir fry)

Capsicum (after stir fry)

For the wrap, 
i bought two types , one is fr sheng siong (original flavour) and one fr ntuc (gardenia brand, garlic flavour) . The gardenia ones are better, cause they are softer. grill them for about 5 mins and keep warm by wrapping them in the aluminium foil until served.

For avocado and tomatoes spread,
I also mashed one avocado and mixed in some cut tomatoes (de-seed to prevent it becoming watery)- a very simplified version of guacamole.

You can also serve them together with plain yogurt and some shredded lettuce.

Made a simple lime margarita by blending ice, lime juice and a little bit of castor sugar... taste good and refreshing :)

i think everyone had a good time during the meal and so i am quite a happy mum :)

Cook: Nourishing Black Chicken Essence Soup

Black Chicken Essence

Difficulty: 1/5

Hubby used to cook me this super yummy and nutritious black chicken essence soup during my confinement. Now, occasionally we will still cook this soup to drink but omit the ginseng. It is very nourishing and rejuvenating especially during the days when I am tired from taking care of the kids :) Plus , it is super delicious too! 

INGREDIENTS:

1. One Black Chicken (cut to small pieces)

2. 1/4 teaspoon of pao shen powder (泡篸粉）

3. A teaspoon of DOM Liquor (optional)

METHODS:

1. Place 1/4 teaspoon of pao shen powder into a big bowl.

2. Place a small bowl inside the big bowl (as shown in picture)

3. Place the black chicken pieces on top of the small bowl

4. Cover the big bowl with a big plate (as shown in picture) 

5. Put everything into a big pot and steam for 1 hour

6. After the bowl has cool down slightly, remove the plate and the black chicken. 

7. Then, remove the small bowl and the chicken essence will flow out :)

8. Enjoy!

1/4 teaspoon of pao shen powder inside a big bowl

Place a small bowl inside the big bowl

Place black chicken on top of small bowl

Place a plate on top of the big bowl

Cook: Rice Cooker Chicken Mushroom Rice

Chicken Mushroom Rice

Difficulty: 2/5

As i was busy preparing food for picnic the other day (making apple oatmeal muffin and white bread for our picnic), I decided to make something simple for dinner tonight... 

To my surprise, hubby says that this is one of the best dinner he ever had... (he actually had some fried chicken and wrap from KFC before coming home... ) and he still finishes his share of rice for the day. I am really surprise....

INGREDIENTS: 
(serves 2)

1. 2 pieces of drumstick thighs

2. 8 small chinese dried mushrooms

3. 1 medium size dried fish maw 

4. 2 medium size dried scallops

5. A handful of dried prawn

6. One cup of rice

7. 4 cloves of garlic

Marinate for chicken (MIXTURE A):

1. 3 tablespoon of oyster sauce

2. 3 tablespoon of soya sauce

3. 1 tablespoon of dark soya sauce

4. 2 tablespoon of sesame oil

5. Half teaspoon of ground black pepper

METHODS:

1. Cut the chicken thigh into small pieces and marinate them with MIXTURE A for a few hours ( i marinate mine for 5 hours)

2. Soak the mushroom, fish maw until soft and cut them into small pieces

3. Wash the dried prawn and scallops, then soak them in water (i soak for about 2 hours and keep the water)

4. Wash the rice and measure the amount of water required to cook the rice using rice cooker. Pour the water out into a container and put the rinsed rice into a rice cooker.

5. Stir fry garlic until slightly brownish and then add dried scallop and dried prawn. Stir fry until fragrant, then add fish maw and mushroom.

6. Add chicken together with all the marinate sauce(MIXTURE A) and cook until the chicken is slightly opaque.

7. Then add the water from the scallop/dried prawn and water measured from the rice (i discarded some of the water from the rice and compensate them with the water from scallop)

8. Continue stirring for a while until the water boil. Let it boil for about 2-3 minutes then transfer everything to the rice cooker and mix them together.

9. Cook the rice using the rice cooker (using the same setting as cooking normal white rice)

Stir frying in process (before adding the water)

Mixture of meat and rice in rice cooker (before cooking)