Name: Chicken satay
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 to 5 people
Ingredients: 800g to 1kg chicken thigh - cut into bite size pieces; For the seasoning; 80g peanuts butter; 65g coconut cream ( or mix 20g coconut powder with 50g water); 1 tbsp fish sauce; 1 tbsp oyster sauce; 1/2 tsp soy sauce; 1 tsp sugar; 1 tsp curry powder; 2 garlic cloves - grated; 1 tsp ketchup; 2 tbsp thai sweet chili sauce; 1 tsp thai seasoning sauce (optional)

March 24, 2019

Chicken satay

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

800g to 1kg chicken thigh - cut into bite size pieces

For the seasoning

80g peanuts butter
65g coconut cream ( or mix 20g coconut powder with 50g water)
1 tbsp fish sauce
1 tbsp oyster sauce
1/2 tsp soy sauce
1 tsp sugar
1 tsp curry powder
2 garlic cloves - grated
1 tsp ketchup
2 tbsp thai sweet chili sauce
1 tsp thai seasoning sauce (optional)

Instructions

1. In a medium size bowl, add all the seasoning ingredients and mix well to combine. Marinate the chicken for at least 5 hours (approx) or leave it overnight.
2. Cook on a grill or grill pan over medium-high heat for about 15 to 20min, or until lightly charred and golden, turning regularly.

Notes

It did not include the tiem to marinate the chicken.

September 17, 2018

Breaded Chicken Fingers

Persons

Ingredients

500g boneless skinless chicken breasts - cut into strips
2 tbsp vinegar
1 tbsp white wine or cooking sake

- Ingredient A -

3 tbsp plain flour or cake flour (T45)
3 tbsp water
5g mayonnaise
1 garlic clove - grated
5g sesame paste
some panko/bread crumbs

Instructions

1. In a small bowl, soak chicken in vinegar and white wine (or cooking sake) for 15~30min.
2. In a another bowl, combine all the ingredient A (batter) with the chicken from #1.
3. Coat well with panko/bread crumbles. Repeat this process until you use up all the chicken.
4. Add enough oil to cover the base of your frying-pan and shallow-fry chicken in batches. Transfer it to a paper towel to absorb excess oil after cooking.
Serve with mayonnaise.

June 21, 2018

Quick chicken and gratin

Persons

Ingredients

600g boneless, skinless chicken breast - cut into bite sizes
2 leek (about 300g) - cut into bite sizes
200g wheat berries - boil according to package directions (I use ebly brand)
1 tbsp sesame oil
dash of salt
1 carrot - cut into julienne
1 onion - chopped

- Ingredient A -

40g miso
15g mayonnaise
2 tbsp cooking wine or cooking sake
10g mustard
20g apricot jam
4 tbsp heavy cream
1 tsp gochujang
dash of salt
250g mozzarella cheese

Instructions

1. In a frying-pan, heat 1 tbsp sesame oil and fry cooked wheat berries for a few minutes, add salt to season. Place it in baking dish and set aside.
2. In a bowl, add chicken, leek, carrot and onion. Add all the ingredient A and mix well to coat with the ingredients.
3. In a skillet, heat 2 tbsp oil and cook chicken and vegetables from #2 until no longer pink. Place over the wheat in a baking dish. Pre-heat the oven to 180℃.
4. Sprinkle cheese and bake for about 40min.

June 4, 2018

Chicken gyoza

Persons

Ingredients

- Ingredient A -

300g ground chicken
20g PS olive vegetables HK or 10 pitted black olives - finely chopped
3 garlic cloves - grated
2 shalllot finely chopped
1 leek - finely chopped
1 tsp ginger powder
1/3 tsp fine salt
1 tsp soy sauce
1/3 tsp sugar
1 pack gyoza wrapper or handmade gyoza wrapper

For the sauce

1 tsp sesame oil
2 tbsp soy sauce
2 tbsp apple cider vinegar or rice vinegar

Instructions

1. First we make the filling : In a bowl, add all ingredients A and mix well. Knead the mixture by hand until getting a sticky texture.
2. Place a spoonful of the mixture in the center of a gyoza wrapper and wet the edge of the wrapper with your fingertip. Make pleats on one side, then fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
3. Heat 2 tbsp vegetable oil in a large frying pan over medium to high heat. Add several gyozas (how many really depends on your pan size) and cook them until golden brown and crispy on the bottom.
4. Add hot water (about 100ml), cover pan with the lid and let it steam over medium heat for about 2 mins or until all water evaporates. Repeat with the remaining gyoza.
5. In a small bowl, add all the sauce ingredient and mix.
Serve hot with the sauce!

May 9, 2018

Easy – Chicken teriyaki

Easy - Chicken teriyaki

Persons

Ingredients

700g boneless chicken thigh with skin - cut into bite sizes
3 tbsp plain flour/cake flour (T45) - to coat the chicken

- Ingredient A -

3 tbsp sake or cooking white wine
3 tbsp mirin
3 tbsp soy sauce
4 tsp sugar
2 tbsp water

Instructions

1. Lightly coat the chicken with flour, shaking off excess flour.
2. In a skillet heat 1 tbsp vegetable oil over medium heat, cook chicken, skin side down until golden brown on both sides. Reduce the heat to low, cover and simmer for about 5 minutes.
3. In a small bowl, add all the ingredient A and mix.
4. Add all the sauce from #3 into the skillet (over the chicken) and bring it to a boil, then reduce the heat to low. Cover and simmer for another 3 minutes.
Serve hot!

April 28, 2018

Chicken and eggplant stir-fry

Persons

Ingredients

650g boneless, skinless chicken breast - cut into bite sizes
6 tbsp flour (approx) to coat the chicken
2 eggplants (about 500g) - cut into bite sizes

- Ingredient A -

1 dried chili
4 tbsp apple cider vinegar
4 tbsp soy sauce
35g brown sugar
2 tbsp cooking white wine
2 tbsp mirin
100ml water

Instructions

1. In a skillet, heat 2 tbsp vegetable oil and fry eggplants stirring often, until evenly cooked and lightly browned. Transfer to a plate lined with a paper and set aside.
2. Toss the chicken in the flour to coat, shake off any excess. In the same skillet, add chicken and fry them until chicken is no longer pink. Put the eggplants back to the skillet, add the ingredient "A" to season, continue cooking. Bring it to boil and, once it is boiling, reduce the heat to low and simmer about 5 mins.