Absolutely loved this recipe from cafedelites. Just cooked it tonight but haven’t managed to snap a picture. Here’s the recipe! I made up as I went but this recipe is the base of the outcome of my dinner tonight. I added in brown mushrooms which this recipe doesn’t call actually call for. My helper also sprinkled her homemade red chilli flakes into her portion and it was awesome. We paired this with spaghetti! Really yummy.
For The Chicken:
- 4 chicken breasts (pounded 1/2-inch thin)
- 2 teaspoons each of onion powder and garlic powder
- 1 teaspoon fresh chopped parsley
- 1/2 teaspoon each of dried thyme and dried rosemary*
- salt and pepper , to season
For The Sauce:
- 4 cloves garlic , minced (or 1 tablespoon minced garlic)
- 1 teaspoon fresh chopped parsley
- 1/2 teaspoon each of dried thyme and dried rosemary
- 1 cup milk (or half and half)*
- Salt and freshly ground black pepper , to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth
Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
Stir in milk (or cream); season with salt and pepper, to taste.
Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
This is one of the nicer marinade sauces I’ve tried for chicken chops. It is pretty close to the western stall chicken chop taste! This recipe is from budgetpantry.
What you need:
1 boneless chicken thigh (you can cut it into two like I did)
1 tablespoon Worcestershire sauce
1 tablespoon oyster sauce
2 flat teaspoons sugar
2 cloves garlic, crushed and minced
Black pepper, to taste
Dried rosemary, optional
Pinch of salt
Remove all visible fat from the chicken thigh and marinate in all the ingredients above for at least 1 hour.
Preheat your airfryer to 180 degrees for about 3 minutes. Using the grill pan, fry skin side up for 12 minutes.
Alternatively, if you want to use an oven, place in baking pan and roast skin side up at 200 degrees for 20 minutes. Boneless chicken thighs cook quickly.. check at the 20 minute mark and if they’re still not as crispy as you would like, roast in increments of 5 minutes til done.
I tried this recipe tonight and it was a success! This is from cafedelites.
Tuscan Chicken Mac And Cheese is a ONE POT dinner made on the stove top, in less than 30 minutes! No extra pots or pans to wash up, and minimal work with simple ingredients! It will be hard to go back to regular Mac and Cheese after this!
Calories: 586 kcal
- 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
- Salt and pepper, to season
- 1/2 teaspoon paprika (sweet or smokey)
- 1/2 teaspoon dried parsley
- 1 tablespoon oil, divided (use olive or canola oil)
- 2 tablespoons butter
- 1 small yellow onion chopped
- 6 cloves garlic finely diced
- 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
- 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
- 3 level tablespoons flour
- 2 cups chicken broth
- 3 cups milk OR light cream* or half and half, divided
- 2 teaspoons dried Italian herbs
- 10 ounces (300g) elbow macaroni uncooked (3 cups!)
- 3 cups baby spinach leaves
- 1 cup fresh grated Parmesan cheese
- 3/4 cup mozzarella cheese shredded
- 1/2 cup grated cheese Cheddar or Gruyere
- 2 tablespoons fresh parsley chopped
Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 – 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted.
Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools.
Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!
I’ve been wanting to cook this confinement dish for awhile because I’ve been craving it. This recipe is one of the better ones I’ve experimented with so far. It’s from misstamchiak!
Ingredients (serves 2-4)
– 500g medium to chicken thigh, chopped in pieces
– 3 slices ginger
– 2 tbsp sesame oil
– 2 tbsp red glutinous wine lees
– 1 tbsp red glutinous wine
– 3 slices ginger
– 1 tsp sesame oil
– 1/2 tsp light soy sauce
– 200ml red glutinuous wine (红槽酒)
– 1 tbsp red glutinous wine lees (红槽)
– some sugar
– 2 tbsp Hua Diao Jiu
1. In a bowl, marinade chicken with the marinade ingredients for 1 hour.
2. In a wok, pour in sesame oil. Then add ginger and stir fry till fragrant.
3. Add chicken pieces. Stir fry until the chicken is cooked on the surface.
4. Add in the seasonings and mix until the chicken is evenly coated.
5. Cover with a lid and simmer for about 10 minutes or until the chicken is cooked. If you can, flip the chicken pieces halfway through the cooking time for more even cooking.
6. If you prefer a richer wine aroma, drizzle Hua Diao Jiu onto the dish upon serving. Garnish with coriander. Enjoy with warm white rice.
I tried cooking oyakodon last night and was impressed by the tasty results from such simple ingredients. The recipe I tried was from justonecookbook but i think I would like to try this one next time instead, so I’m putting this here as a reference.
- 1/4cup (60ml) Dashi
- 1/2 Tbsp sugar
- 1/2 Tbsp Sake
- 1 Tbsp soy sauce
- 1/2 Tbsp Mirin
- 1/4 onion, thinly sliced
- 1 chicken thigh, cut into bite size pieces
- 1 egg
- 1/2 green onion, thinly sliced
- steamed rice
- Add Dashi, sugar, Sake, soy sauce and Mirin in a pan. Heat until boiling.
- Add onion and cook for a minute at medium heat.
- Add chicken pieces to the pan and cook until the meat is cooked through.
- Beat egg in a small bowl and pour over the chicken and onion. Cover and cook for 30 seconds to 1 minute.
- Slide egg and chicken with sauce over rice in a bowl. Sprinkle with green onion.
I learnt about this Thai dish from a Thai friend who cooked it for me in her home, and had constant cravings for it! Found this rather decent recipe from rachelcooksthai and would love to recreate it again.
- Soak the woonsen noodles in warm water for ~10 minutes while you prepare the other ingredients.
- Make your spice paste by pounding the garlic, ginger, black peppercorns, and cilantro roots together in a mortar and pestle. Add the peppercorns last so that they are coarsely broken.
- Make your soy sauce mixture by combining the oyster sauce, soy sauces, sesame oil, and water.
- Assemble your clay pot as shown above (from bottom to top: bacon pieces, a few thin slices of ginger, the spice paste, soaked woonsen noodles, shrimp, soy sauce mixture, and Chinese celery).
- Place on stove top with a heat diffuser and cook over medium-high heat for 20 minutes. Note: If you prefer the vegetables to still be a little crisp (like I do), add them in with 5 minutes left to cook.
- Once the clay pot is done, mix all ingredients together and enjoy!
I think I’ve finally formulated a wonderful recipe for this.
This is my own creation! Here goes!
Half a packet of San Remo spaghetti
4 tbsp good quality extra virgin olive oil
2 tbsp chopped shallots
2 tbsp chopped garlic
Red Pepper chilli flakes
1 cut chilli padi
- Cook spaghetti according to instructions, I add more salt and remove it from heat at around 5 mins. Reserve the leftover boiling water.
- Heat up 2 tbsp of extra virgin olive oil with high heat and place prawns into pan. Sprinkle salt and pepper and flip the prawns and repeat with salt and pepper on the other side. Remove from pan once done.
- Add the last 2 tbsp of extra virgin olive oil into pan and stir fry shallots and garlic till fragrant and a little crisp and brown.
- Add spaghetti into pan and toss to mix. Add around 1 cup of reserved pasta water to the pan and let it boil and evaporate, all the while tossing the spaghetti.
- Add prawns, chilli flakes and chilli padi and toss everything together.