Korean Stuffed Chicken with Fresh Ginseng Soup (SamGyeTang)

This soup reminds me of the wonderful visit I made to South Korea a few years ago. Our friends took us to a different restaurant each day. One of my favorites was this quaint restaurant, where we all sat down on the wooden floor around a low table. We were served with a variety of colorful dishes, piping hot ginseng soup and Makgeolli, a milky colored rice wine. I love the sweet taste of this wine, and I am quite smitten by it's unique taste and flavor. It reminds me of Chinese rice wine, that my mother used to make in Malaysia.Ginseng is a popular health food in Korea, and the Koreans eat ginseng and other herbs to recuperate strength and for youthful complexion. Ginseng has been used as medicine for thousand of years both in China and Korea, and Korea is one of the largest producer of ginseng.I bought some fresh ginseng roots in a Korean supermarket to make this nutritious soup. This soup calls for young chicken, preferably 100-day old hens. You can also use black silky chicken, or raise your own pullets. I used Cornish game hens for this recipe. Enjoy!

Sweet and Spicy Chicken Drummettes

I am an easy target (sucker) for finger food! Today I have a great recipe for chicken drummettes. Chicken drummettes are the fleshy part of the wing and it reminds me of a mini chicken thigh. It is versatile and a great appetizing snack. This recipe is easy to prepare and it's full of flavor and mouthwatering--yummy!

Walnut Chicken Tea Sandwich

Another delicious tea sandwich recipe that I would like to share with you. You can use any leftover roasted chicken instead of canned ones. Enjoy!

Ingredients: (serves 4)
Filling:
1 piece of organic chicken breast (or 1 can chicken breast, drained well)
½ cup mayonnaise
½ cup walnuts, chopped finely
2 Tbsp. chopped raisins
salt and pepper to taste
8 slices quality whole wheat or nut bread
Herbed butter:
1 stick soft unsalted butter
2 tsp. minced fresh herbs of your choice (parsley, dill, chives, or chervil)
1 tsp. lemon juice
2 tsp. grated lemon zest
salt and pepper to taste
Method:
Herbed Butter: Place butter, and the rest of the ingredients into the bowl. Mix and blend well with a wooden spoon until smooth. (I used a hand held electric mixer). Store in the refrigerator until ready to use.
Walnut Chicken: Season chicken breast with some salt and pepper. Heat some oil in frying pan, cooked until brown on both sides. Drain and chopped finely. In a bowl, mix together mayonnaise and chopped chicken meat. Next, stir in walnuts and raisins to the mixture.
How to assemble:
1. Spread each 8 slices of bread with a layer of the herbed butter. Top each slice of bread with the chicken mixture. Cover with the remaining 4 slices of buttered bread.
2. Using a sharp knife cut off the crusts and into 4 equal bite-sized pieces.

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Fragrant Claypot Chicken Rice

This is a simple rice dish to make if you want something quick and nutritious--all it takes is a rice cooker! This dish reminds me of the famous Kampar claypot chicken rice in Kuala Lumpur. It is cooked in small earthen claypots. The other specialty to this dish is the crispy fried salted fish served on top of the rice.

Ingredients:
1 measuring cup of rice, washed and drained
5 chicken thigh meat, cut into pieces
10 dried Shitake mushrooms, presoaked
¾ cup chicken stock, or water
2 tsp. minced fresh ginger
3 small shallots, sliced
2 cloves of garlic, minced
some fresh cilantro, chopped
1 tsp. Chinese wine
1 tsp. black pepper
2 Tbsp. oil
Marinade:
2 Tbsp. soy paste
1 tsp. soy sauce
1 Tbsp. oyster sauce
½ tsp. sesame oil
1 tsp. cornstarch
Method:
1. Marinade chicken with wine and pepper in a bowl. In a separate bowl mix the marinade ingredients and set aside.
2. Heat a tablespoon of oil in a frying pan and fry the ginger, shallots and garlic until fragrant and lightly brown. Lower heat to medium and add in drained rice and fry until the rice is fragrant and has absorbed most of the oil. Pour rice mixture into the rice cooker.
3. Replace pan to stove and add remaining oil and fry the mushroom for about 5-8 minutes, add in the chicken and stir to mix with the mushrooms and fry over medium heat for another 10 minutes. Remove from heat and add in the marinade sauce and mix well to coat chicken pieces completely.
4. Arrange chicken mixture on top of rice and pour in the chicken stock or water. Turn on the rice cooker to cook the rice and chicken, about 10-15 minutes. Serve warm with fresh cilantro and chilli sauce.

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Mango Chicken Lettuce Wraps

This is my 200^th post since I’ve started this blog two years ago. To celebrate the occasion, I made this dish. This appetizer is a savory and refreshing dish found in most Chinese restaurants. It also makes a wonderful light main course as the lettuce is cool and crisp--great for a delicious hands-on summer fare! It takes very little time to prepare and it is perfect for any occasion. This is my version of it, hope you like it.

Ingredients:

4 pieces of chicken thigh meat, cut into small pieces
1 can (8oz) whole Chinese water chestnut, chopped
1 medium mango (ones from Mexico are yellow skin and crunchy)
small bunch of cilantro, chopped
1 head of butter lettuce or iceberg (washed and drained dry)
1 small shallot, minced
1 Tbsp. oil
Marinate:
2 tsp. minced ginger
2 tsp. Hoisin sauce
1 tsp. Sesame seed paste
1 tsp. cumin powder
1½ tsp. cornstarch
salt and pepper to taste
Garnish:
black and white sesame seeds
hoisin sauce
Method:
1. Mix marinade in a bowl and season chicken, leave in the fridge for an hour. Heat oil in a pan over medium-high heat. Add in minced shallots and fry until it is translucent, stir in the marinated meat and fry over medium heat until meat is not longer red and cooked.
2. Add in the chopped mangoes and water chestnuts and give it a good stir. Cook further for another 10 minutes and season to taste with salt and pepper.
3. To serve, lightly spread hoisin sauce on a piece of lettuce and mound a spoonful of the chicken in the center. Garnish with sesame seeds. Serve immediately.
Cook's Tip: Substitute water chestnut with jicama if not available.
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Legendary Engagement Roast Chicken

One afternoon, I met an old friend from my meet-up group at our local cafe. Over a cup of coffee, we got to catch up with what's going on in one another's lives and sharing cooking ideas and recipes. She was sharing some of her secrets about how to roast a perfect and moist chicken. A lady in the next table overheard our discussion and told us this amazing story about the legendary Engagement Chicken. It is a home-roasted chicken dish, which appear to cause boyfriends to propose marriage. The recipe was developed by Kim Bonnell, a fashion editor at Glamour Magazine. In 1982, Bonnell gave the recipe to her co-worker, Kathy Suder to prepare for her boyfriend and soon afterwards, the couple was engaged. The recipe made the rounds in the office and soon three other women in the office were offered marriage proposals soon after making the dish for their boyfriends (Excerpt from Wikipedia) 

Wow! This must be a magical and charming dish to present to your future suitor. First come chicken, then comes a marriage proposal--how cool is that! Well, our mother's was right---the way to a man's heart is really through his stomach. I am sure this is only true for some people.

Ingredients:
1 fresh organic chicken, (5 lbs)
3 fresh lemons, cut into wedges
2 onions, sliced in into thick chunks
2-3 pre-cooked small red potatoes, quartered
1 whole garlic, cut into halves (skin intact)
some fresh rosemary and thyme
¼ cup olive oil
1-2 Tbsp. all-purpose flour
4 Tbsp. dry white wine
1 cup good quality chicken stock
Roasting pan
salt and pepper
Method:
1. Preheat oven to 425°F. Pat chicken dry chicken with paper towel (this will give a crisp skin when roasting). Rub the cavity with salt and pepper, and add four lemon wedges, fresh herbs, and garlic into the chicken cavity.
2. Tie the legs with strings and tuck in both the wings. Pour half of the olive oil over the chicken, rub all over with salt and sprinkle pepper on the surface.
3. In a separate bowl, add the leftover lemons, onions, potatoes. Toss well with the rest of the olive oil. Sprinkle with salt and pepper. Arrange this mixture around the roasting pan. Bake in the oven for 1 hour 45 minutes. Test for doneness with thermometer (190°F) or when juice runs clear when cut between the leg and a thigh. Remove the cooked chicken onto a serving platter, cover with aluminum foil and allow it to rest for 15 minutes.
4. Return the roasting pan on top of the stove over medium heat. Pour in the wine and scrape with a spoon to remove any browning on the bottom of the pan. Add the stock and flour, stirring to mix the flour with the liquid until the sauce thickens. Pour the sauce into a gravy saucer and add any juices that collect under the chicken. Remove the herbs from the cavity and carve the chicken onto a platter and serve with the onions, and lemons on the side.
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Turmeric Chicken

Tumeric or kunyit is a rhizome that is much favored for its healing properties. It is a native plant found in tropical areas in South Asia and only the root and leaf are used as a spice in curries and other Middle Eastern cuisine. The root has a deep-orange yellow color and is often sold fresh or in powdered form. Sometimes, you can use as an alternative to saffron spice, which is an expensive spice.
When I was pregnant with my son, an older Indian neighbor gave me this recipe. It is believed that a mother after giving birth is significantly weak during the labor process where a great deal of blood is lost. Thus, besides having to eat nourishing foods, rest is crucial to a speedy and healthy recovery for the mother. Hence, this is one of the recipes that she recommends and to this day, I sometimes cook it as a regular dish.
Ingredients: (serve 2)
4-5 pieces of skinless chicken thigh meat (or 1 small organic chicken)
10 shallots, peeled
4-5 stalks lemon grass, cut into 2-inch
8 fresh turmeric or 2 Tbsp. tumeric powder
10 peppercorns, crushed
1 tsp. sugar
Salt to taste
Oil for cooking
Method:
1. Cut chicken into serving portions and wipe dry with paper towels. Season with some salt and pepper and set aside.
2. Pound or blend lemon grass, shallots, and peppercorns into a fine paste. Add sugar and season chicken pieces. Wrap in plastic paper and leave it in the refrigerator for about 4-6 hours or overnight.
3. Heat oil in a frying pan over medium heat and fry on both sides until crispy and cooked inside. You can also grill or bake in the oven if you prefer.
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Tandoori Chicken

This is an Indian recipe for chicken that makes your hands glow nuclear orange. It is an easy dish to prepare especially when you have a party or you need something spicy and versatile. Yogurt, one of the main ingredient is mildly acidic and is a great tenderizer in this dish.
Ingredients:
20 chicken drumsticks or any cuts of chicken meat
2 pips minced garlic
1 box tandoori paste (easily bought from Indian grocery stores)
½ cup plain yogurt
¼ cup lemon juice
2 tsp oil
salt and pepper to taste
Method:
1. Washed and pat dried the drumsticks. Mix the rest of ingredients in a bowl.
2. Add the drumsticks to marinate for 4-6 hours in the refrigerator.
3. BBQ on the grill on both sides until meat is no longer pink. Serve with rice or salad.
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Chicken Satay with Peanut Sauce

Satay or "Sate" was originated from Java, Indonesia. It is also popular in other Southeast Asian countries: Malaysia, Singapore, and Thailand. It is an authentic and a popular dish consisting of richly spiced meat (chicken, pork, beef) on bamboo skewers. The meat is grilled over a wood or charcoal fire and served with a spicy peanut sauce, onions, cucumbers and ketupat (pressed rice cubes.) When I was a kid growing up in Malaysia, my friends and I would wait anxiously for our regular satay vendor. On his shoulder he had a long wooden stick to carry two hugh rattan baskets--a hot charcoal stove on one, and the other basket his famous satay. We would squat near his hot stove and watched hungrily while he cooked our satay. Hmmm..it was the best Satay I've tasted!

Ingredients:

2-3 lbs chicken thigh meat
2 stalks lemon grass, crushed
bamboo skewers, soak overnight with a few drops of oil
oil for basting
Seasonings/Marinade:

3 tsp. cumin powder
2 tsp. cinnamon powder
5-6 shallots, diced finely

2 tsp. coriander powder

2 tsp. tumeric powder
1-2 Tbsp. curry powder
2 Tbsp. sugar

2 Tbsps. oil

1 tsp. salt
1 Tbsp. brown sugar

Peanut Sauce:

300 gms raw skinless peanuts, roasted
2 Tbsp. coriander powder
2 tsp. turmeric powder

2 tsp. ginger powder

2 tsp. galangal powder
2 tsp. cumin powder
1 onion, cut in chunks
3 cloves garlic
2 stalks lemon grass, grind finely

4 Tbsp. chilli paste

½ cup brown sugar
½ cup tamarind paste (or 3-4 Tbsp. tamarind, mix with water to get about ½ cup)

3 Tbsp. oil

Method:

1. Cut meat into 1-inch strips, drain and set aside. In a bowl mix the seasoning ingredients together to form a smooth paste. Taste and test the marinade--it should be spicy, salty and sweet, adjust to your taste. Add more chili if you want a spicier satay. Marinate the meat well with this mixture at least 4 hours or overnight. Pierce meat on bamboo skewers. Set aside in refrigerator while you prepare the dipping sauce.

2. To make peanut sauce: In a pan on medium heat, pan roast raw peanuts till golden brown. Cool, and grind peanuts to resembles like breadcrumbs. Set aside.

3. Mix all the spices, brown sugar and chilli to a paste. Heat 1 Tbsp. oil and fry mixture until fragrant until a thin layer of oil forms on top of mixture. Lower heat and add tamarind juice and let it simmer for about 5 minutes. Add sugar and 3/4 of the peanuts. If mixture is too thick, add a little more tamarind juce and a little more sugar if you like it sweeter. The taste should be spicy hot with a balance of sweet and sour taste.

4. Prepare charcoals for grilling. Grill meat over burning coal, constantly basting with cooking oil over the meat using the crushed lemon grass as a brush. Turn chicken over and baste with oil. Grilled till cooked on both sides.

5. To serve, arrange a few sticks of satay on a plate, accompanied with peanut sauce, sliced cucumber, onions, and compressed rice (ketupat)
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Cornish Game Hen with Cumberland Sauce

Cornish Game Hen, or Poussin is a very young chicken. The meat is tender and juicy and takes less time to cook. This dish will be festive for any occasion!
Ingredients: (4 servings)
2 Cornish Game hens, cut into halves
2 large orange
¾ cup Port
4 Tbsps. red currant jelly
3 tsp. Dijon mustard
3 tsp. red wine vinegar
salt and pepper
1 baking tray

Method:
1. Preheat oven to 450°F. Slice enough peel from one orange with a vegetable peeler. Slice the other orange into half and slice into thin slices. Squeeze juice from remaining oranges to measure ½ cup, set aside.
2. In a small saucepan, combine Port, jelly and orange juice and peel. Bring mixture to a boil over medium-heat, stirring with a wooden spoon until jelly melts. Reduce heat to low and simmer for about 5-8 minutes. Remove from heat and whisk in mustard and vinegar. Set aside to cool.
3. Wash and pat hen dry and insert slices of orange under the skin of each halves of hen. Season with salt and pepper on both sides. Arrange on baking tray and roast for about 15-20 minutes.
4. Brush the hen pieces with half of the sauce and continue to roast until the hen are cooked through and the skin is golden brown for another 20-30 minutes Note: Juice should run clear when pierced with a small knife and/or test with a cooking thermometer)
5. Remove and cover to keep warm. When cool enough to handle, cut into quarters and transfer pieces to individual warmed plates. Scrape drippings from pan and add into remaining sauce. Gently reheat sauce and spoon over hen pieces. Serve with fresh orange slices and other complimentary side dishes for the occasion.

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Chicken and Pear Sandwich

If you like pears, you will like this simple and quick meal with leftovers chicken. You can use either red or green pears, but I prefer Bartlett pear.
Ingredients:

1 pear, washed and thinly sliced

Baguette bread, toasted

A handful of arugula greens

5-6 Tbsp. balsamic vinaigrette (store bought)

Cooked or roasted chicken breast meat, sliced

Method:

1. In a bowl, mix arugula greens with half of the vinaigrette dressing. Season to taste and toss to mix. Split baguette lengthwise and toast bread with flat side down for about 4-5 minutes. Remove and drizzle both sides with vinaigrette dressing.

2. Layer greens on bottom half of baguette, followed with chicken and pear slices over chicken. Drizzle with remaining dressing and cover top with the other half of baguette. If using a long baguette bread, cut into 4 sandwiches. Serve immediately.

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Chicken & Beef Fajitas with Zesty Salsa

It's been awhile since my last post as I was away on vacation. It is great to get away and it is wonderful to be home and be in my own kitchen. I have some out-of-towners this week, and this would be great for a simple and light meal. I served my fajitas with different kinds of meat (beef, fish, chicken), as this will allow my guests to have fun selecting the meat of their choice and making their own fajitas.
Ingredients: (serves 4)
4 thin slices of sirloin tip
2 slices of tilapa (optional)
2 chicken breasts or thighs meat (bone remove)
6 ripe tomatoes, skin removed and chopped finely
1 small semi-ripe mango, skin removed and chopped finely
2 ripe avocados, seeds removed and mashed
1 package guacamole mix
Juice of 4 limes or lemons
1 bunch of cilantro, chopped
1 onion, chopped finely
4-5 cloves of garlic, minced
1 Tbsp. fish sauce
1 Tbsp. Teriyaki sauce
2 Tbsps. beef marinade (of your choice)
salt and pepper to taste
some sugar to taste
1 package flour tortilla
lettuce, washed and drained
sour cream (optional)
Method:
1. Season beef with your favorite marinade and some garlic. Rub fish with salt and pepper, then season with fish sauce and a teaspoon of lemon/lime juice. Lastly season chicken slices with Teriyaki sauce and a teaspoon of sugar.
2. Grill or brown meat till cooked. Sliced meat in thin strips and keep warm.
3. Put avocados in a bowl and mashed with a fork, add in 2 tablespoon of lemon/lime juice followed by the guacamole mix. Stir to mix and season to taste. Keep refrigerated.
4. In a bowl, add onions, chopped tomatoes, mangoes, cilantro, rest of the garlic and lemon/lime juice. Mix well and season to taste with some sugar, salt or pepper.

5. Gently heat both sides of the flour tortilla and serve with prepared meats, sour cream, lettuce, guacamole and salsa.
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Chinese Dumplings/Won Ton Soup

Won Ton is basically, Chinese dumplings filled with spiced minced pork and wrapped in a flour skin. It is usually served in soup or deep fried. My former kids' babysitter makes the best wonton! She would make batches of them and freeze it in freezer bags, and she would often give me some. It is delicious and wholesome--nothing like a freshly home-made wonton!

Ingredients: (makes about 30)
1 lb freshly ground chicken (pork or beef can be used)
1/2 lb prawns, shelled, deveined and minced
1 tsp. wine (or sherry)
1 tsp. salt
some pepper
2-3 drops of sesame seed oil
2 tsp. water
1 tsp. cornstarch
3 tsp. minced scallions
2 tsp. minced ginger root
2 cups chicken stock
1 package store-bought wonton wrappers
fresh vegetables of your choice
Method:
1. Add the ground meat and minced prawns in a large bowl, mix all the ingredients, except the chicken stock together to a smooth paste.
2. Put about a teaspoon of filling in the center of the wonton wrapper. Moisten the top edges, fold it diagonally in half to form a triangle. Make another fold from the bottom up about ½-inch. Bring the two points together, moisten one edge and overlap the corners together by pinching it together.
3. Bring chicken stock to a boil, add a drop of sesame seed oil, season with salt and pepper. Simmer and keep warm. In another pot, heat water to a boil and drop wonton into the water to cook for about 2-5 minutes, until the skins are transparent and cooked. (dumplings will float on top). Remove with a slotted spoon and cook the vegetables.
4.To serve, put the cooked dumplings and vegetables in individual bowl and ladle some soup on top. Serve warm.
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Baked Lemony-Garlic Chicken

This is a delightful dish to serve with crusty bread to soak up every bit of the sauce. I made this with my daughter and we both enjoyed it. This one is for you Melissa :)
Ingredients:
8 pieces of skinless, boneless chicken thighs
3 cups organic chicken stock
25 garlic cloves, peeled
2 Tbsp. olive oil
1 Tbsp. butter
2 lemons, peeled, rind removed and sliced thinly
3 Tbsp. flour
3/4 cups dry white wine
salt and black pepper to taste
1 small bunch sweet basil, chopped for garnishing
Method:
1. Dry chicken with paper towels and season well with salt and pepper. Add chicken stock in a saucepan and bring to a boil over high heat. Add in garlic cloves and simmer on low for 45 minutes. Meanwhile, heat oil and butter in a pan and fry chicken pieces are golden on all sides. Remove and transfer them into an ovenproof dish with lid. Preheat oven to 375°F.
2. Remove garlic from the chicken stock. Distribute the garlic and and lemon slices evenly among the chicken pieces.
3. Reheat the pan in which the chicken was browned, add flour to mix in with the brownings for about 2 minutes. Add in the wine, stirring constantly and then gradually add in the stock, making sure that mixture is smooth and free of lumps (use a small whisk). Continue doing this until the sauce has thickened. Season with salt and pepper.

4. Remove from heat and pour flour mixture over the chicken. Cover and bake for an hour. Sprinkle with chopped basil and serve with rice or bread.
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Chicken Rice/Nasi Ayam

Nasi Ayam is the Malaysian version of the famous "Hainanese Chicken Rice." The chicken for the Malay-style is roasted while the Chinese version is simmered in a chicken stock. Both are equally delicious and makes a hearty meal.
Ingredients for Chicken:
1 small fresh organic free-range chicken
3 shallots, minced
2 cloves garlic, minced
1 small piece ginger, minced
1 Tbsp. dark soy sauce
2 tsp. light soy sauce
1 Tbsp. tomato paste or sauce
1 tsp. chilli powder or chilli sauce
1 tsp. salt
1 cucumber for garnishing
Ingredients for Rice:
2 cups rice, washed and drained
1 small piece ginger
2 cloves garlic, minced
2 Tbsp. butter
2 pandan leaves
2 Tbsp. fried shallots
2-3 cups water or chicken broth
pinch of salt
Ingredients for Chilli Sauce:
6 fresh red chillies
5 cloves garlic
1 piece ginger
¼ cup lime juice
1 tsp. sesame oil
salt and sugar to taste
Method:
1. Mix the ingredients for chicken in a bowl. Clean chicken and pat dry, prick with a fork to allow seasonings to penetrated. Marinate chicken with seasonings for 1/2 day or leave overnight in refrigerator.
2. Heat oven to 375 degrees F. Roast chicken for about an hour, remove and cut into serving pieces when cool.

3. Wash and drain rice. Heat some butter in a pan and fry ginger and garlic till fragrant, add in the rice and fry until rice are well coated with the fried ingredients. Remove from heat and pour this mixture into a reice cooker along with knotted pandan leaves. Add sufficient water or chicken broth to cook rice. Tips: I do the hand test on cooking rice by placing the palm of my hand on top of the rice and if water should come up high enough to cover the top of my hand.

4. Blend or pound finely all the ingredients for the chilli sauce. Season to taste with sugar and salt.
5. Serve rice with chicken, sliced cucumbers, chilli sauce and dark soy sauce. Garnish rice with some fried shallots.
Tips: Soak peeled shallots with a pinch of salt in water for about 5 minutes. Slice thinly and deep fry in hot oil till crisp and brown. Drain on paper towels.
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Chicken Curry Puffs

This is a year-round snacks for almost any occasion! You can make this with any kind of meat, I like mine with chicken.
Ingredients for fillings:
2 cups cooked chicken, finely diced
1 small red onion, finely chopped
1 tsp. curry powder (for meat)
1 tsp. chilli paste
1 tsp. turmeric powder
2 small potatoes, cooked and finely diced
½ cup carrots, cooked and finely diced (optional)
salt and pepper to taste
2 Tbsp. oil
Ingredients for pastry:
1 lb. all-purpose flour (500 gms.)
5 ozs. butter or shortening
¾ cups ice cold water
½ tsp. salt
Method:
1. In a bowl, mix the curry powder, chilli paste, and turmeric to a smooth paste. Heat oil and fry the onions till soft and golden brown. Add the curry paste and fry till fragrant. Finally, add the cooked chicken, potatoes and fry for another 5 minutes. Season to taste, mix well and set aside to cool.
2. In a larger bowl, add butter and using a pastry cutter or knife cut the fat into small lumps. Sift in the flour and continue to cut the fat into the flour till it resembles like fine breadcrumbs. Using only your fingertips, rub the fat into the flour and lifting the mixture up and let it fall down to the bowl to incorporate air. Doing this will make the pastry light. Add half the water and knead to form a dough (add more if necessary). Cover the dough and let it rest for about 1/2 an hour.
3. Dust a large cutting board with flour, cut the dough and roll out into about 3" diameter. Take about a spoonful of fillings and place in the center. Wet the edges with some water and fold over to seal and crimp and flute edges.
4. Heat an oven to 350°F and bake puffs for about 30 minutes till golden brown. You can also deep fry them if you like.
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Chicken Essence Broth

My mother is a strong believer in homemade soup, and this is one of them. It is cooked by steaming or double boiling the chicken in a separate container to collect its essence or juice. The chicken essense is in its purest form with no water added. The essense from this broth is nutritious for one's health and especially beneficial for those pre- and/or post-operation/maternity. Whenever I am feeling letargic I cook this to boost my energy. As a matter of fact, it is good if you can have this soup at least once or twice a month. It may be a bit time consuming, and I think it is worth the effort! You can prepare them ahead of time in batches and freeze them. I recommend using organic free-range chicken!
Ingredients:
2-3 lbs organic chicken (free-range)
8-10 quart pot
1 steaming stand (can be purchased in Chinese grocery stores)
1 deep dish
aluminium foil
Method:
1. Clean chicken, trim excess fat and pat dry. Place chicken in a deep clear bowl to collect the juice.
2. Put the steaming stand in the pot, then carefully put in the chicken. Fill with water in the pot to reach 1/4 way up the bowl, making sure not to get water into the bowl.

3.Tent the chicken with foil and cover with another larger pot as a lid. Turn heat on high and bring to a fast boil for about 15 minutes. Lower heat and cook for another hour. Check the water level in the pot, add more water if necessary. Cook for another 2 hours. Be careful as it is hot--use a pair of tongs!

4 The chicken is done when you see the meat is soft to touch and the broth in the bowl. It should come up halfway or more depending on the size of your chicken.

5. Turn off heat and let cool. Remove foil and chicken from the pot. Pour broth through a sieve to remove residue. To remove fat, simply place the bowl in the refrigerator or freezer to set the fat and remove it with a spoon. Drink it warm without any seasoning.
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Cuban Chicken Stew

Here's is a delicious recipe adapted from one of my favorite Sunset Potluck Cookbook. It is rich with flavor and it's perfect for the holidays.

Ingredients:

4-5 lbs skinless chicken thigh meat, cut into halves

2 Tbsp. olive oil
2 medium-sized onions, sliced thinly

1 red and green bell peppers, seeded and chopped finely

3 cloves garlic, minced

2 tsp. dried oregano

2 tsp. ground cumin

1 tsp. paprika (optional)

2 cans (15 oz) tomato sauce

¾ cup dry white wine or chicken stock

5 red skinned potatoes

1 cup each raisins and chopped pitted black/green olives

2 cups frozen peas, thawed (optional)

Method:
1.Rinse chicken and pat dry. Heat oil in a wide pan over medium heat. Add chicken, 4-5 pieces at a time (do not crowd), and cook until well browned on all sides. Remove and transfer into a deep 6 quart casserole. Pour off and discard all but 2 Tbsp. of the drippings.
2.Add onions and bell peppers and fry till onions are soft but not browned. Stir in garlic, spices and then tomato sauce and wine. Cook, stirring often until sauce comes to a boil. Boil gently uncovered for 5-8 minutes. Add potatoes, raisins and olives. Mix well and pour sauce over chicken. Cover and refrigerate for a day.
3. Bake, covered in a 375° degree F. oven for about 1-2 hours. Serve with crusty bread or rice.
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Jerusalem Artichoke with Chicken

Last week I harvested a basketful of Helianthus tuberosus, Jerusalem artichoke, aka sunchoke, sunroots--which is related to the sunflower. They bear pretty yellow flowers and their tubers, which resembles ginger root. It is crunchy with a slightly nutty taste. Someone told me that it is also used as a Chinese herb to treat heatiness and cleanse the system. Here's a simple dish using produce from the garden.

Ingredients:
1 small chicken, cleaned and cut in bite-sized pieces
2 tsp. sesame seed paste
2 tbsp. oyster sauce
2 tsp. tapioca starch, dissolved with a little water
salt and pepper
1 tbsp. ginger slices
4-5 Jerusalem artichokes, scrubbed clean and sliced
Method:
1. Season meat with salt and pepper. In a bowl mix the sesame seed paste and oyster sauce.
2. Fry ginger in some oil till fragrant but not brown. Add chicken to pan and fry for 5 minutes, add in the sauce and fry till meat has absorbed most of the juices. Add the Jerusalam artichokes, toss to mix and lastly add the tapioca starch, add some warm water if sauce starts to thicken. Season to taste. Serve with rice.

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