Tag Archives: Chicken

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!

    Chicken in Red Glutinous Rice Wine


    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

    Garnishing (optional)
    – 2 tbsp Hua Diao Jiu
    – coriander

    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.

    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.

    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.



    I tried this recipe from epicurious as I was looking for recipes to use up my white wine. It was surprisingly easy to cook and delivered a very simple and delicious meal!

    YIELDMakes 8 servings


    • 2 3 1/2-pound whole chickens, each cut into 8 pieces
    • 5 whole heads of garlic, cloves separated (about 70), unpeeled
    • 6 tablespoons extra-virgin olive oil, divided
    • 2 cups dry white wine
    • 6 very large fresh thyme sprigs


    1. Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
    2. Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
    3. Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.