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雪梨燉雞湯 Chicken Soup with Asian Pear

換季了,來碗潤肺的雪梨雞湯,營養又美味!

雪梨燉雞湯 Chicken Soup with Asian Pear

雪梨燉雞湯 Chicken Soup with Asian Pear

Ingredients

  • 5~6 chicken drumsticks or half chicken 雞腿或半隻雞
  • 2 Asian pears 雪梨
  • 8~10 red dates 紅棗
  • Few pieces of ginger 薑
  • Goji berries 枸杞

Directions

雞腿 (切開或不切隨意)川燙後,和紅棗,薑加水一起放在大鍋煮開,再關到小火繼續煮一個小時。雪梨切塊去籽 (不用削皮),和枸杞一起加湯裡再以小火燉約一小時,最後再加鹽調味。簡單吧!
Blanch chicken (either cut or uncut) in boiling water first. In a big pot, add chicken, red dates, ginger, water, cook for 1 hour (boiling first, then simmer). Cut pears into pieces and core to remove seeds (keep the skin). Put pear and goji berries into soup, simmer for another hour. Add salt to taste. Easy!

Note: 這道湯可以養顏潤肺,適合乾燥的秋天,是個很棒的養生湯。也可以用豬骨,瘦肉來替代雞。
This soup has many benefits for our body, especially helps nourish the lungs. You may also use pork bone or pork meat instead of chicken for different flavors.

麻油雞湯 Sesame Oil Chicken Soup

濃濃的酒香,讓你全身都暖呼呼最佳補湯!

麻油雞湯 Sesame Oil Chicken Soup

麻油雞湯 Sesame Oil Chicken Soup

Ingredients

  • 6 chicken drumsticks 雞腿
  • 1/2 bottle rice wine 米酒 (喜歡重口味的可以放2瓶酒不放水)
  • Ginger 薑 (越多越好)
  • 2 tablespoons sesame oil 麻油
  • Goji 枸杞 (optional)

Directions

這是參考阿基師的做法,比較清淡的口味。將雞腿剁成塊,用熱水川燙,去血水。薑切片或拍碎。
Chop the chicken legs into pieces, put in a pot with boiling water to get rid of scum. Slice or smash gingers.

麻油雞湯 Sesame Oil Chicken Soup

先用沙拉油爆薑,要把薑炒出味道來,變乾乾的才行。再把雞肉下鍋拌炒。(阿基師說:因為麻油不耐高溫,會越炒越苦,所以要先用沙拉油爆香薑片。)
Saute ginger with cooking oil until the ginger become dry. Stir fry with chicken together. (Sesame oil will taste bitter if under high temperature too long.)

麻油雞湯 Sesame Oil Chicken Soup 麻油雞湯 Sesame Oil Chicken Soup

加入水和米酒繼續燉煮直到酒香味都出來,肉也軟了。起鍋前加麻油和枸杞再煮一下就好了。(喜歡重口味的可以只放酒不放水。)
Add water and rice wine and continue to simmer until the rice wine flavor are out and the meat is soft. Add sesame oil and goji and continue to cook a little bit before serve. (For heavier taste, put only 2 bottles of rice wine without any water.)

rice wine 麻油雞湯 Sesame Oil Chicken Soup
Note:
1. 這是參考阿基師的做法,比較清淡的口味。根據阿基師,煮麻油雞不可加鹽,不然雞肉會柴(不嫩)。而先用沙拉油炒薑煮出來的湯就不會苦苦的。喜歡重口味的可以都放全酒不放水。
Do not put salt in the soup or the meat will not be tender. Use cooking oil to saute ginger instead of sesame oil to prevent the soup becoming bitter. For heavier taste, put only rice wine (about 2 bottles) without any water.

2. 好友璐璐提供的另種做法:先用乾鍋煎薑片,邊緣焦焦後下黑麻油和雞肉炒至變色。加啤酒去煮。煮好後加雞粉或柴魚粉調味。再依個人喜好加米酒一起煮。
Another recipe from my friend: Saute gingers in a pot (dry, without oil). Add sesame oil and chicken when gingers turn slightly burn, stir-fry until chicken half cooked. Pour a can of beer and cook for a while, add a little chicken powder to enhance favor. Add rice wine (according to personal preference) and cook until done.

 

迷迭香烤雞腿 Roasted Rosemary Chicken

迷迭香的香氣, 讓人大快朵颐!

Roasted Rosemary Chicken 迷迭香烤雞腿

Roasted Rosemary Chicken 迷迭香烤雞腿

Ingredients

  • 6 chicken leg quarters 全雞腿
  • 1/4 cup chopped rosemary 迷迭香 (切碎)
  • 1/4 cup salt 鹽
  • 1 tablespoon black pepper 黑胡椒
  • 2 tablespoon cooking wine 料酒
  • 4 cloves of garlic 大蒜(拍扁)

Directions

拿一個大鍋,放入所有的材料,加水蓋過雞腿。放入冰箱浸一晚。
Place all chicken legs in a big pot, add all seasonings and water to cover all meat. Put inside the refrigerator for overnight.
Brining the chicken

將雞腿皮向上在烤盤上排好(倒一杯水在底盤裡以免滴下的油汁被烤焦,也保持肉質濕潤。)上面再放些迷迭香和黑胡椒。
Place chicken legs skin side up in a roasting pan (pour a cup of water to the bottom tray to avoid drippings over burned, and also keep moisture. ) Sprinkle some rosemary, and pepper on skin side.

Roast in the oven

放入烤箱以華氏三百五十度烤約四十分鐘,或直到雞腿呈金黃色且皮酥脆。
Roast in a 350°F oven for about 40 minutes or until the chicken legs are golden and crispy.

Roasted Rosemary Chicken 迷迭香烤雞腿

Note: 鹽漬過的雞腿再烤可以保持肉質濕潤,並幫助入味。迷迭香用乾燥的或新鮮的都可以。
Brining a chicken can help keeping the meat moister, and also helps the taste more flavorful. Either dried or fresh rosemary is ok to use for this dish.

 

羅勒茄汁雞扒 Chicken Fillets with Tomato Basil Sauce

香煎多汁的雞扒,澆上濃郁的番茄羅勒醬汁,配得剛剛好!

羅勒茄汁雞扒 Chicken Fillets with Tomato Basil Sauce

羅勒茄汁雞扒 Chicken Fillets with Tomato Basil Sauce

Ingredients

  • 4 chicken breasts (cut into 12 thin pieces) or chicken thighs 雞胸肉或雞腿肉
  • 1 egg 蛋
  • 2 tablespoon flour 麵粉
  • 1/2 teaspoon ground pepper 黑胡椒粉
  • 1 teaspoon salt 鹽
  • 1 teaspoon sugar 糖
  • 1/2 onions, diced 洋蔥
  • 4 tomatoes 番茄
  • 2 cloves garlic, minced 大蒜
  • 1 tablespoon basil 羅勒
  • 1 tablespoon white wine 白酒

Directions

雞胸肉斜切共十二薄片,每片拿刀背敲打幾下。把所有的雞片放入一個大碗,拌入1/2小匙鹽,打好的蛋汁和麵粉。
Chicken breasts cut into 12 thin pieces, tap each piece with the back of the knife. Put all pieces into a big bowl and mix in 1/2 teaspoon salt, egg and flour.

tap with back of the knifemix in salt, egg and flour

洋蔥,番茄切小粒。先熱鍋加油,把洋蔥粒以中火炒至微微焦,再將番茄粒,1/2 小匙鹽,糖,黑胡椒,白酒加入轉小火蓋鍋煮十五~二十分鐘。打開鍋蓋加入切碎的羅勒繼續燒到醬汁比較濃稠,約十分鐘。
Dice onion and tomato.  Heat up a pan with cooking oil, brown the onion first and then add tomato, 1/2 teaspoon salt, sugar, black pepper powder, white wine , simmer covered in low heat for 15 ~ 20 minutes.  Open the cover, add chopped basil and continue to simmer for another 10 minute or until the sauce gets thicker.

tomato and onion dicedbrown the onion

cook tomato sauceadd basil

準備一個不沾鍋,熱油,加入雞片煎至兩面呈金黃色。最後在雞扒上淋上煮好的醬汁。
In a non-stick pan, add cooking oil and heat to medium high,  pan fry chicken fillets and brown on each side. Pour sauce over the chicken fillets.

pan fry chicken fillets

Note: 也可以用雞腿肉代替雞胸肉!上面撒些起士粉更是小孩的最愛!這個醬汁也可用在義大利麵上。
You can also substitute chicken breast with chicken thighs for different texture.  For kids, sprinkle with Parmesan cheese on the top if desired.  The sauce can also be used as spaghetti sauce for spaghetti.

 

凱撒沙拉雞肉比司吉 Caesar Salad Chicken Biscuit

Recipe provided by Chia Chia

有點餓又不太餓的時候,來一個吧!

凱撒沙拉雞肉比司吉 Caesar Salad Chicken Biscuit

凱撒沙拉雞肉比司吉 Caesar Salad Chicken Biscuit

Ingredients

  • 1 can of biscuit dough (8 giant biscuits) 比司吉麵團罐頭
  • 2 cup of chicken, cubed 雞肉
  • 2 tablespoons Caesar Salad dressing 凱撒沙拉醬
  • 1/2 cup Parmesan cheese 帕馬森乾酪粉或絲
  • 1 cup romaine lettuce, shredded  蘿蔓沙拉

Directions

打開比司吉罐頭。分開每一個放入烤小蛋糕的烤盤。
Open the can of biscuit dough, put each one in the baking cupcake pan.
Giant biscuitbiscuit in cupcake pan

雞肉蒸熟切小塊。拌入凱撒沙拉醬。
Chicken steamed and cut into small pieces.  Put small amount chicken mix in the middle of the biscuit dough.

steamed chickenmix in dressing

put chicken mixture inside放入烤箱以 400F 烤十到十二分鐘。蘿蔓切絲。
Bake in 400F for 10 ~ 12 minutes. Cut romaine lettuce into small strips.

bakeInto strips

上面放蘿蔓絲和帕馬森乾酪粉或絲。
Put Romaine lettuce and cheese on top of biscuits.

cheese on top

凱撒沙拉雞肉比司吉 Caesar Salad Chicken Biscuit

凱撒沙拉雞肉比司吉 Caesar Salad Chicken Biscuit

Note: 內餡可以換成各人喜歡的口味,蝦或牛肉等。
You can also substitute filling for shrimps or beef.

 

串燒沙爹雞 Chicken Satay with Peanut Sauce

充滿南洋風味的串燒沙爹雞,澆上濃郁的花生醬汁,讚啦!

Chicken Satay with Peanut Sauce 串燒沙爹雞

Chicken Satay with Peanut Sauce 串燒沙爹雞

Ingredients

  • 6 skinless chicken thighs, cut into thin strips (about 3 strips per thigh)
  • 18 wooden skewers 竹籤
  • 3 tablespoon Satay Sauce (from Lee Kum Kee) 沙爹醬
  • 1 tablespoon water
  • 1 teaspoon soy sauce

Peanut Satay Sauce 花生沙爹醬汁

  • 1 cup peanut butter
  • 1/3 cup water
  • 2 cloves garlic, minced
  • 1/2 teaspoon soy sauce
  • 2 teaspoon sesame oil
  • 2 tablespoon brown sugar
  • 2 tablespoon fish sauce
  • 1/2 teaspoon lime juice
  • 1/3 cup coconut milk
  • 1 teaspoon chili sauce (optional)

Directions

將沙爹醬和水,醬油混合好為醃醬汁。雞肉洗淨,切成長條。
Mix well LKK Satay Sauce, water and soy sauce. Wash chicken and cut into strips.

Chicken Satay

Cut into strips

用調好的沙爹醬汁拌勻,醃約3小時。
Marinate for 3 hours.

Mix with Satay sauce

Mix with Satay sauce

竹籤浸水(比較不會燒焦。)
Soak wooden skewers in water (less likely to burn.)

竹籤浸水

竹籤浸水

烤肉架燒熱,約350F度。將雞肉串好。
Set the grill for about 350F. Thread chicken onto the skewers.

Meat onto the skewers

Meat onto the skewers

Meat onto the skewers

Meat onto the skewers

串好的雞肉排放架上,燒烤至一面金黃(需要時加上醬汁防雞肉變乾),翻面繼續燒烤至另一面金黃色。
Grill the satay on the BBQ grill, grill until golden color (basting the a little leftover marinade from the bottom of the bowl to prevent drying.) Turn over and grill until done.

On the grill

On the grill

Grilled chicken satay

Grilled chicken satay

Peanut Satay Sauce 花生沙爹醬汁

把所有的材料攪拌均勻。愛吃辣的可以加辣椒醬。
Mix all the sauce ingredients into mixer. Add chili sauce for spicy taste.

Coconut milkPeanut Satay Sauce

吃的時候澆上自製花生沙爹醬,風味更好。
Pour peanut satay sauce over chicken for better taste.

Make spicy and non-spicy sauce for dipping

Make spicy and non-spicy sauce for dipping

Chicken Satay with Peanut Sauce 串燒沙爹雞

Chicken Satay with Peanut Sauce 串燒沙爹雞

Note: 用雞胸肉也可以,口感比較不一樣。做好的花生醬也可以拿來沾別的蔬菜,春捲等。

 

鹽酥雞塊 Salt n Pepper Chicken Nuggets

懷念的台灣小吃,有濃濃的九層塔香,大人小孩通通愛!

Salt and Pepper Chicken Nuggets with Basil 鹽酥雞塊

Salt and Pepper Chicken Nuggets with Basil 鹽酥雞塊

Ingredients

  • 10 chicken drumsticks 雞腿
  • Thai basil 九層塔
  • 1 cup sweet potato powder 地瓜粉
  • 3 cups oil for deep fry 油
  • 4 tablespoons soy sauce 醬油
  • 3 tablespoons cooking wine 料酒
  • 1 teaspoons sugar 糖
  • 2 tablespoon 5-spice powder 五香粉
  • 1 teaspoon garlic powder or minced garlic 蒜末
  • 1/4 teaspoon white pepper powder 白胡椒粉
  • Hot chili powder (optional) 辣椒粉

Directions

將雞腿去皮去骨切塊。放入醬油,料酒,糖,蒜粉,五香粉和胡椒粉後放入冰箱,至少醃二,三個小時入味。
Remove skin and bone of chicken drumsticks. Cut bite size pieces. Marinated with soy sauce, cooking wine, sugar, garlic powder, five-spice powder and white pepper powder, and put in refrigerate for at least 2 to 3 hours.

用一深鍋放油加熱。雞塊裹上地瓜粉拌勻。熱好油後,轉中火。雞塊分批下鍋炸(因為不想用太多油,所以分批來炸)。
Heat the oil in a pot. Coat chicken pieces with sweet potato powder.  Deep fry the coated chicken pieces in medium heat (I put less oil, so deep fry in a couple batches.)

加入九層塔一起炸

加入九層塔一起炸

炸到雞塊約金黃色時,大概三~四分鐘,放入九層塔開大火再炸一分鐘就可以撈起。把撈起的雞塊放在 paper towel 上吸掉多餘的油。喜歡吃辣的可以再加辣椒粉或胡椒粉。
Until the chicken becomes golden brown, around 3~4 minutes, put in Thai basil for another one minute.  When done, put the chicken on a paper towel to get rid off excess oil. Put some hot chili powder if you want spicy favor.

Note: 也可以用雞胸肉來做,口感不一樣。Thai basil 可以在中國超市買到,不要買義大利的,Thai Basil 味道比較像台灣的九層塔。
Also can use chicken beast, different texture. You can get Thai basil at an Asian market.

 

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