Chicken breast 1/3 pound

Pinapple a few pieces

Green pepper a few pieces

Tomato a few small pieces

Sauce:

Water 3tbsp

Pineapple juice 4 tbsp

Ketchup 1tsp

Sugar 1 tsp

Vinegar 1.5 tsp

Sweet chili sauce 1 tsp

Salt 1/4 tsp

Slice chicken breast and marinate them with a little bit of salt, white pepper and cooking wine for at least 30 minutes. When it is time to cook, wrap them with a lot of sweet potato starch.

In a cooking pan, add enough oil for deep fry the chicken, heat it up a bit when you move your hand over the oil you can feel the heat, add chicken piece by piece, so they won’t stick together and cook until color turn totally white about 3-4 minutes. Take the chicken out and only leave 1tsp of oil in the pan, add 1tsp of mince red shallot and sautéed until aromatic , add sauce and bring it to boil then add pineapple, tomato and green pepper and bring it to boil again, add 2-3 tbsp of sweet potato starch and water mixture to thicken the sauce. Pour the sauce over the chicken and serve it right away.

雞胸肉 1/3 磅

鳳梨幾小块

青椒幾小块

番茄幾小片

醬汁：

水 3 湯匙

鳳梨汁 4 湯匙

番茄醬 1 茶匙

糖 1 茶匙

醋 1.5 茶匙

甜辣汁 1 茶匙

盐 1/4 茶匙

雞胸肉切片，用一點點的鹽、 白胡椒粉和料腌至少 30 分鐘。當你开始炸时裹一层厚厚的紅薯澱粉。

加足夠的油在锅里炸鸡片，當你的手移动过油的上方你能感覺到熱时雞一片一片的加入油里炸这样它們不會粘在一起。 当 雞肉 炸至顏色完全变白色約 3-4 分鐘时取出雞肉，留下 1 茶匙的油在鍋裡、 添加 1 茶匙剁碎紅蔥炒香、 添加醬汁燒開然後添加鳳梨、 番茄和青椒，使之再次煮沸後，加入 2-3 湯匙的水淀粉勾芡醬汁。醬汁倒在雞肉上馬上就吃。

This has been my all time favor dish, you can use beef or pork too. It is so easy to cook and so healthy to eat!

鸡胸 10安士/Chicken breast 10 Oz.

酸菜4安士/Pickled mustard green 4 oz

几片葱/A few pieces of scallion

嫩豆腐1磅/soft Tofu 1lb

酱汁/Sauce：

耗油/Oyster sauce 1.5 tbsp

生抽/Light Soy sauce 1 tbsp

高汤/Broth ¾ cup

糖/Sugar 1tsp

白胡椒少许/ Little bit of white pepper

鸡粉半小勺/ ½ tsp of chicken powder

料酒1小勺/cooking wine 1tsp

Sliced chicken breast and marinate with little bit of salt, white pepper, cooking wine and 1-2 tbsp of sweet potato starch for at least 30 minutes. Shred pickled mustard green and soak in cold water for 10 minutes.

In a hot skillet add 4 tbsp of oil add chicken when the oil is not hot and cook until color changed to white and set aside. With the rest of oil in the skillet add white part of scallion and pickled mustard green, sautéed for 3 minutes then add sauce, chicken and thin sliced tofu and bring it to boil. Add green part of scallion and a few tbsp. of sweet potatoes water mixture to thicken the sauce a bit, add a few drop of sesame oil.

雞胸肉切成薄片和一點點鹽、 白胡椒粉、 料酒，1-2 湯匙的紅薯澱粉醃至少 30 分鐘。酸菜切小在冷水中浸泡 10 分鐘。

熱锅中加 4 湯匙油加雞片炒到顏色完全变為白色，待用。剩油在鍋中加入葱白和酸菜炒 3 分鐘然後添加酱汁、 雞和豆腐片煮开。加蔥綠色部分和幾湯匙的水淀粉勾芡醬汁，加幾滴麻油。

One whole free ranged chicken 5 pounds

Lemongrass 2 sticks

Ginger 4 slices +5 tbsp minced

Scallion 3/4 cup minced

White rice 7 cups

Minced Red Shallots1/3 cup

Pandan leaves a few pieces

Chicken oil 4 tbsp ( take the fat from the chicken and cook for a few minutes)

Sauce:

In a skillet add 1/3 cup of oil, heat up for 2 minutes then add 1/2 stick of minced lemon grass, minced ginger and scallion and cook until aromatic about 4 minutes. Add 3/4 tbsp salt and 2 tsp chicken powder.

Chicken

Have a big container of water with ice ready for chicken. In a big pot add enough water so you can later cover the whole chicken in it. Add sliced ginger, 1tsp of salt and the rest lemongrass then bring the water to boil, add the whole chicken to the boiling water for 10 seconds, take the chicken out and put into the ice water for 1 minute. Repeat the same processes for 2 more times. Then leave the chicken in the boiling water for 20 – 25 more minutes with low heat. After that turn the heat off and cover for 15 more minutes.  Take the chicken out and leave it cool for 15 minutes then cut.

Rice

Mince 1/3 cup Shallots. Add chicken fat and  shallots to a skillet saute until aromatic.

Add the washed rice (7 cups) continue sauté until the rice is dried.

Pour all the rice to a rice cooker with 7 cups of chicken broth.

Add a few pieces of pandan leaves and 1-2tsp of salt then cook.

 

一只整雞 5 磅 （走地鸡）

香茅 2 枝

姜 4 片 + 5 湯匙剁碎

3/4 杯切碎的青蔥

白米 7 杯

切碎的紅 葱头1/3 杯

香蘭葉幾片

雞油 4 湯匙 （用鸡身上的油熬煮）

醬汁：

在一锅里添加 1/3 杯的油，加熱 2 分鐘，然後加入切碎的檸檬草、 姜茸和蔥煮直至香气四溢大約 4 分鐘。加入 3/4湯匙鹽，2 茶匙雞粉。

雞：

有一大盆子里加水与冰，用于泡鸡。在大鍋中添加足夠的水來覆蓋整只雞。加入切好的姜，1 茶匙的鹽和其餘香茅然後把水煮开，把整雞加到沸水 中10 秒鐘，拿出並放入冰水中的 1 分鐘。再重複同樣的過程2 次。然後用小火煮雞 20 — 25 分鐘。关火后再泡 15 分鐘。取出雞冷卻 15 分鐘再切。

米饭：

加雞油在一個煎鍋里接着加紅蔥头炒到发出香味后加入洗好的大米炒到米粒乾了为止。倒入到電飯煲里，加 7 杯刚刚煮鸡的水，加幾片香蘭葉和 1-2 茶匙的鹽 摁下煮饭键煮。

Half pound of chicken breast

Two stem of wild rice stems

One stalk of celery

A few mini sweet pepper

A few shiitake mushrooms and white bell mushrooms

Marinate sliced chicken with pinch of salt, chicken powder and one tbsp of cooking wine for 30 minutes.

Slice all the vegetables. In a hot non stick pan add 4 tbsp of oil heat up the oil and precook the chicken until it turns white, take the chicken out and set aside. Add all the vegetables alone with 1 tsp of mince garlic in the pan, sauteed vegetables for ３ minutes then add 3/4 tsp of salt. Add the chicken into the mixed vegetable with 1/2 cup of water, cover and cook for ４－５ minutes. At the end add 1 tsp of chicken powder, 1/2 Tbsp. sugar, 1tbsp cooking wine  and a few drop of sesame oil.

One pound wings (middle part)

Marinate wings with salt, chicken powder and wine for at least one hour. In a hot non stick pan, add a little bit of oil and pan fried each side of wings until golden brown. Add 1 1/2 tbsp of honey, 2 tbsp of light soy sauce and 1/2 cup of water. Cover the wings and cook for 10-15 minutes with medium low heat.

Before we know Thanksgiving will be here. You always have some leftover turkey after each thanksgiving, what you can do with it? Yesterday I had more than half left over roast chicken I bought from Costco. So I am going to tell you what I did with it. All the recipes work fine with Turkey too.

Chicken breast is good for sandwich, Panini,  wrap or even salad. I am only going to tell you the dishes I had already done. If I create more dishes with the left over later, I will update this post.

Chicken wrap

Cut the chicken breast into small pieces and add some same size celery or cucumber and some dry cranberries. My favor thing to add to it is mayonnaise. You can use any kind of wrap to make a yummy chicken wrap. Have a cup of tea and in less than 10 minutes, I have the yummy lunch ready

.

Chicken noodle soup

After I used the chicken breast, I still had the dark meat and the chicken frame. Cut the dark meat into small pieces too and use the frame to cook broth for chicken noodle soup.

In a big cooking pot, add water and chicken frame and cook 30 minutes with medium low heat for brother.

Cut some vegetable such as carrot, onion and celery and a little bit of garlic. In a sautéed pan add some butter add in all the vegetable and sweat them for a few minutes until they are all tender, add a pinch of salt and black pepper ( chicken was already flavored with salt and pepper, so don’t put too much here) add in the broth then simmer for 15-20 minutes. In a separated pot, bring some water to boil, add a pinch of salt, and cook some bow ties. When the vegetable is almost ready, add in bow ties and dark meat then cook 2, 3 more minutes

.

Panini

One day after I cooked soup, I still had some chicken breast left. I opened my refrigerator and I only found some cheddar cheese and wrap. I didn’t feel like to eat wrap. So I created my own version of Panini. I spread the cheese and chicken over half of the wrap and fold the other half over. I grilled it for a few minutes. The result: super juicy and yummy.

Cooking should be fun and creative. Don’t be afraid of doing something different, Lol… At least I am not.

12 pieces of wings (middle part)

Some steam broccoli

Superior Pickle sauce

Coke flavor wings

https://caiqinchen.wordpress.com/2014/08/29/75/

Wings with pickle sauce

In a big cooking pan add enough water to cook 6 pieces of wings. Bring the water to boil add 2-3 pieces of ginger, cook the wings in the boiling water until the juice running out of the wing is clear when you stick a fork into it.

Cool the wing to the room temperature, and then add enough pickle sauce to cover all the wings. Leave them in the refrigerator for at least 6 hours. For the best result 24 hours is recommended. This recipe is also good for chicken feet and pig feet.

12 只鸡翅膀 （中間部分）

一些水煮西蘭花

糟卤

可樂翅膀

HTTP://caiqinchen.wordpress.com/2014/08/29/75/

糟卤鸡翅

在大鍋中添加足夠的水來煮其余6只翅膀 。把水燒開加 2-3 片生薑，放鸡翅进去煮到鸡翅用叉子叉进去时流出的水没有血水。

鸡翅冷卻到室溫，然後加入足夠的糟卤要覆蓋所有的翅膀。放在冰箱裡至少 6 小時。建議 24 小時有最好的結果。這個配方也适用于雞爪和豬腳。

For the brine:
3tbsp kosher salt
2 tbsp light brown sugar
1 Qt. water
½ cup of apple juice
One small piece of dried orange peel
1 spring of rosemary

One two pounds Hen
Some mix vegetable ( I used Japanese pumpkin, carrot, eggplant, celery and onion)

Preheat oven to 425 F.

Bring the brine to a boil. Then remove the brine from the heat, cool to room temperature, and pour that into a big container then put the hen in it and refrigerate it for 24 hours. Make sure the brine covers the whole chicken.
Chop the vegetable and mix together with olive oil, salt and black pepper and evenly put on a cooking sheet. Put the chicken over the vegetable. Roast the chicken for about 1 hour or until the thickest part of the breast reaches 165 F.
This recipe is so good, the chicken always turns out so juicy and the veg so flavorful.

 

烤美国鹵水雞
鹵水：
3 湯匙食鹽
2 湯匙淡棕糖
1 Qt.水
半杯蘋果汁
陳皮一小塊
1 条迷迭香

1 只兩磅的母雞
一些混合的菜 （我用日本南瓜、 胡蘿蔔、 茄子、 芹菜和洋蔥）

烤箱預熱至 425 F.

鹽水煮至沸騰。然後冷卻至室溫。 把鹽水倒入一個大容器然後把母雞放进去放到冰箱 24 小時。請確保鹽水涵蓋整只雞。

將菜切好混合橄欖油，鹽和黑胡椒搅拌均勻，放在烹飪的盘子上。把雞肉放在蔬菜上。烤約 1 小時或直到鸡胸的最厚的部分達到 165 F.
這個食譜很好很方便简易, 雞總是很多汁而且蔬菜是如此的美味。

材料：

适量胡萝卜，西芹和红椒切片，大蒜切碎，黑木耳，香菇泡发。

鸡胸肉半磅切片用小苏打加水浸泡15分钟后放水龙头下冲洗干净沥干加入盐，料酒，胡椒粉，淀粉拌匀备用。

取一个碗加入酱油3tbsp，耗油1tbsp，香醋3tbsp，糖3tbsp，鸡精少许，蒜头1tbsp，辣油1tsp,高汤1/3杯水淀粉搅拌均匀为调味汁备用。

炒锅倒油倒入鸡肉翻炒至变色盛出备用。

底油放入香葱姜末蒜末爆香，倒入胡萝和香菇卜翻炒，稍加一点水翻炒2分钟。接着把红椒，黑木耳加入翻炒均匀。 最后加入鸡肉继续炒一两分钟。把调好的料汁倒入翻炒均匀关火。

Ingredients:

Some sliced carrot, celery and red pepper,  black fungus and black mushroom,1tbsp minced garlic.

Half pounds of sliced chicken breast soak in a big bowl of water with 1/2tsp of baking soda for 15 minutes, rinse it under the running water for one minute then drain. Add salt, cooking wine, white pepper and corn starch to marinate it for another 15 minutes

In a bowl add 3tbsps of soy sauce, 1tbsp of oyster sauce, 3tbsps of vinegar, 3 tbsps of sugar, little bit of chicken powder, 1tbsp of garlic, 1tsp of hot oli and 1/3 cup of broth alone with some corn starch, mix well.

In a hot pan add oil and cook the chicken until they turn white then take them out of hot pan.

Add a little bit of ginger, garlic and scallion to the hot pan saute until aromatic. Add in carrot and black mushroom and cook for 2 minutes. Then the remaining vegetable and chicken and continue to cook for 1 to 2 minutes. Last add the ready to cook sauce until the sauce becomes bright and thick.

Similar way of cooking pork with garlic sauce, only this time that I shredded the ingredients.