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.
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.
I got this recipe from one of my favourite cooking sites.. noobcook.com!
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.
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
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
- 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.
- 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.
- 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.
- Turn off the heat. Season with salt and serve.
Cooked more this week and found 2 gems of mushroom pastas. Here’s the first one: