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Creamy Mushroom Herb Chicken

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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
Ingredients
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
    Instructions
    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.
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    Tuscan Chicken Mac and Cheese

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    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
    Ingredients
    • 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
    Instructions
    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!

    Oyakodon

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    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

    Ingredients

    • 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

    Instructions

    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.

    Claypot Prawns and Vermicelli (Goong Ob Woon Sen)

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    Claypot Prawns and Vermicelli (Goong Ob Woon Sen)

    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.

    Makes 3-4 servings

    INGREDIENTS

    INSTRUCTIONS

    1. Soak the woonsen noodles in warm water for ~10 minutes while you prepare the other ingredients.
    2. 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.
    3. Make your soy sauce mixture by combining the oyster sauce, soy sauces, sesame oil, and water.
    4. 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).
    5. 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.
    6. Once the clay pot is done, mix all ingredients together and enjoy!

    Prawn Aglio Olio

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    Prawn Aglio Olio

    I think I’ve finally formulated a wonderful recipe for this.

    This is my own creation! Here goes!

    Serves 4

    Ingredients

    Half a packet of San Remo spaghetti

    12 prawns

    4 tbsp good quality extra virgin olive oil

    2 tbsp chopped shallots

    2 tbsp chopped garlic

    Salt

    Pepper

    Red Pepper chilli flakes

    1 cut chilli padi

    1. Cook spaghetti according to instructions, I add more salt and remove it from heat at around 5 mins. Reserve the leftover boiling water.
    2. 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.
    3. 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.
    4. 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.
    5. Add prawns, chilli flakes and chilli padi and toss everything together.

    Dried Oysters with Black Moss (Ho See Fatt Choy)

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    I’ve loved this dish since young but have only had it during Chinese New Year. This year, I decided to be adventurous and cooked two dishes, and this was one of them. I cooked this and it was wildly popular at my family’s gathering! Got the recipe from thewoksoflife.com.

    • 12 dried oysters
    • 1 ounce of dried moss (fat choy)
    • 12 large dried shiitake mushrooms (not all families add this, so they’re completely optional!)
    • 1 teaspoon organic chicken base or 2 ounces of chicken fat
    • 1 tablespoon canola or vegetable oil
    • 5 slices ginger, ¼-inch thick and smashed with a cleaver
    • 2 scallions, white portions smashed with a cleaver and green portions cut into 2-inch pieces
    • 1 tablespoon Shaoxing wine
    • 2 cups chicken stock
    • 1/2 teaspoon sugar
    • 1 tablespoon soy sauce
    • 1 tablespoon oyster sauce
    • 1 small head of baby romaine lettuce or iceberg lettuce

    1. Soak the dried oysters in cold water for 15 minutes, and rinse them well to ensure any and all sand has been rinsed off. Set aside.

    2. Soak the black moss in cold water for 15 minutes. Swish it around a bit to loosen any dirt or particles. Remove by hand and discard the water. Repeat the process once more before transferring the moss to a colander to drain.

    3. Soak the dried mushrooms in hot water for at least 90 minutes. You may need to soak them longer if the mushrooms are large and meaty. Soaking overnight is recommended. Once the mushrooms are rehydrated, give them a final rinse and squeeze them gently to remove excess water. Cut off the stems and discard them.

    4. If using the chicken fat, render it in a pot over medium heat until the fat is a little crispy. A clay pot or earthen pot is nice for stewing and presentation! If not using the chicken fat, heat the pot over medium high heat. Add 1 tablespoon of canola oil, the chicken base, smashed ginger slices and scallion whites, and brown them until caramelized (about 1 minute).

    5. Add the mushrooms, and stir fry for another minute.

    6. Add the oysters and continue stir-frying for another minute. Add the Shaoxing wine and, after a quick stir, add the chicken stock, sugar, soy sauce, and oyster sauce.

    7. Stir everything together. Next, add the fat choy and gently stir it in without breaking it up, so it’s submerged in the liquid. Cover, reduce the heat to medium low, and let simmer for 20 minutes.

    8. Line a large deep serving plate with hand-torn romaine or iceberg lettuce or you can carefully work in fresh stir-fried lettuce to the bottom of your clay or earthen cooking pot and serve it right in the vessel. Uncover your simmering pot and increase the heat to reduce the sauce until most of the standing liquid is no longer visible. Stir in the green portion of the scallions, and spoon the mixture over the top of the lettuce. Try to place the dried oysters and mushrooms on the top where they are visible, and serve hot!

    Braised Pork Belly with Mushrooms and Eggs

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

    INGREDIENTS:

    • 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

    DIRECTIONS:

    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.