Category Archives: meat

Creamy Mushroom Herb Chicken


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.

Creamy Herb Chicken
Servings: 4 people
Calories: 176 kcal
Author: Karina
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
    1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
    2. 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.
    3. 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.
    4. Stir in milk (or cream); season with salt and pepper, to taste.
    5. 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.
    6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

    Chicken Chop

    Chicken Chop

    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.
    Serves: 1

    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.

    Tuscan Chicken Mac and Cheese


    I tried this recipe tonight and it was a success! This is from cafedelites.

    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins

    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!

    Course: Dinner
    Cuisine: American
    Servings: 6 people
    Calories: 586 kcal
    Author: Karina
    • 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
    1. 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.

    2. 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.

    3. 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.

    4. 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).

    5. 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.

    6. 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.

    7. 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 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.

    Oyakodon Recipe

    Prep Time: 5 minutes

    Cook Time: 15 minutes

    Yield: 1 serving


    • 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


    1. Add Dashi, sugar, Sake, soy sauce and Mirin in a pan. Heat until boiling.
    2. Add onion and cook for a minute at medium heat.
    3. Add chicken pieces to the pan and cook until the meat is cooked through.
    4. Beat egg in a small bowl and pour over the chicken and onion. Cover and cook for 30 seconds to 1 minute.
    5. Slide egg and chicken with sauce over rice in a bowl. Sprinkle with green onion.

    Braised Pork Belly with Mushrooms and Eggs


    I got this recipe from one of my favourite cooking sites..!


    • 8 dried Chinese mushrooms
    • 4 eggs
    • 1 tbsp cooking oil
    • 500 grams pork belly
    • 1.5 tbsp dark soy sauce
    • 800 ml water add water (a little at a time) whenever the stew is drying out
    • spring onions or coriander garnishing
    • 1-2 piece of fried beancurd (tau kwa/豆干) quartered

    (A) Aromatics and Seasonings

    • 1.5 tbsp dark soy sauce
    • 1 cinnamon stick (桂皮)
    • 1 star anise (八角)
    • 4 cloves (丁香)
    • 1/2 tsp Chinese 5-spice powder (五香粉)
    • 1.5 bulbs garlic separated into individual cloves (no need to peel)
    • 1 tsp rock sugar optional; omit if you don’t like the stew sweet
    • dashes of white pepper powder to taste


    1. Prep mushrooms. Soak dry mushrooms in small bowl of hot water until puffy, then drain water. Squeeze out the water from mushrooms and trim away stems. Set aside the mushroom caps.
    2. Prepare 80% cooked hard boiled eggs. To do that, place eggs in saucepan of cold water (enough water to cover eggs one layer). Bring to a boil for about 2 minutes, turn off the stove and cover with lid for about 7 minutes (for 100% hard boiled eggs, it’s about 10 minutes). Rinse the eggs with cold water until eggs are cooled. Peel when cool enough to handle. Set aside.
    3. Brown the meat. Heat oil in casserole (wok, claypot or deep pot). Brown pork belly on both sides on medium heat. Add 1.5 tbsp dark soy sauce on both sides of browned pork belly.
    4. Make the stew. In a large stew pot, add water, aromatics (A) and mushrooms. Bring to a boil, then lower heat to a simmer (with lid partially closed) for about an hour, or until the meat is tender.
    5. Add protein and serve. During the last 10 minutes of simmering, add eggs and tau kwa. To serve, slice pork belly to smaller, bite-sized pieces. Serve with rice or steamed buns. Garnish with spring onions or coriander.

    Some personal notes:

    • I used lean pork as well.
    • I used more rock sugar as it was hard to break and also I prefer a sweeter braised taste anyway.
    • I used the water from soaking the mushrooms instead of just plain water.

    Chicken with Cordyceps Militaris Soup


    I’ve been feeling like my Chinese dinners are not complete without the traditional Chinese soup at the end of the meal and did some Googling again. I have a book of recipes for such soups, but some of the ingredients just seem so difficult to find or impractical to just buy a whole bulk to use just a little of it. So this is the first soup that came to my mind. I got this recipe from food-4tots, one of the great recipe sites I referred to when my younger daughter was starting on solids and I was running out of ideas for her meals.

    Adapted and modified: 百度知道

    Serve: 4-5


    1 whole chicken (about 1 kg) (I used free range chicken/ 甘榜鸡)
    12g cordyceps militaris/ chong cao hua (虫草花)
    5 sticks dang shen (党参)
    2 tbsp wolfberries (杞子)
    2 slices of ginger (姜)
    12-15 red dates (红枣)
    1200-1500 ml water (adjust accordingly)

    Salt to taste


    1. Remove the chicken skin. Trim the excess fat. Wash and rinse the chicken. Cut into large chunks. Blanch over boiling water. Rinse again and set aside.
    2. Rinse dang shen and cut into 2 portions for each stick. Wash and rinse cordyceps militaris. Wash and removed seeds for red dates. Cut ginger into slices. Set aside.
    3. Bring water to a boil. Put all ingredients (except for wolfberries) into the pot and bring it to the boil again. Reduce to medium heat for 10 minutes. Then simmer for another 2 hours. Add wolfberries just 5 minutes before the end of the cooking.
    4. Turn off the heat. Season with salt and serve.

    Pasta with Mushrooms and Prosciutto


    Cooked more this week and found 2 gems of mushroom pastas. Here’s the first one:



    • ¼ cup plus 2 tablespoons olive oil
    • 2 ounces thinly sliced prosciutto (about 6 slices)
    • 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
    • 2 medium shallots, finely chopped
    • 1 teaspoon thyme leaves, plus more for serving
    • Kosher salt, freshly ground pepper
    • 1 cup chicken stock or low-sodium chicken broth
    • 12 ounces pappardelle or fettuccine
    • ⅓ cup heavy cream
    • 2 tablespoons unsalted butter


    Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.

    Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.

    Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

    Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.

    Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.