Archives for posts with tag: chicken

I felt like I spent so much time in the kitchen this weekend, either cooking or prepping for the week. I’m not complaining since I feel very productive! For dinner, I followed Martha Stewart’s one pot chicken with basmati rice recipe. Her recipe called for Swiss chard but I went for spinach instead. The rice came out a bit mushy since I wasn’t following her recipe, plus the excess water from the spinach didn’t help. LOL. Anyway, the taste was there. Will definitely try this again. IMG_E1498


Made some Hainan chicken rice for tonight’s dinner using sous vide. It’s super easy to make with the tool. If you don’t have one, it takes a lot more work, but still worth it. That’s why I’ve never attempted until I had the sous vide. Here’s one that I made last October for the first time.

This round, I chopped it and plated it, even made my own sauce. It was hard for me to chop the bones. Instead I deboned the entire thing. Here I go, spoiling my kids again.IMG_1404

After rubbing the chicken generously with salt, bag it with shallots, garlic, ginger, green scallions and pandan leaves. Pour enough water to cover the chicken. Sous vide at 75º C for 2.5 hours. When done, pour out the water (now, the chicken broth, retain for cooking the rice). Air dry the chicken (as picture below) for 2-3 hours or so. Then you’re all set for a scrumptious delicious meal!

Excited to try out some new recipe tonight – homemade peanut-sesame sauce over egg noodles. The sauce is made with dark soy sauce, regular soy sauce, mirin, sesame oil, sugar, peanut butter and Chinese sesame paste. I also added some grated ginger and minced garlic. It was a huge hit! 

IMG_1357I topped it with some teriyaki chicken. Luckily I made more so boys can have some for lunch tomorrow.IMG_1359

Another instant pot meal tonight cooking them drumsticks. Thanks goodness for instant pot sometimes I wonder why I didn’t get it sooner. IMG_0681

With the help of instant pot, made this scrumptious chicken soup. I added snow fungus (雪耳) and red dates to add a bit of flavor. This will be the soup for the entire week. IMG_0776

With 4lbs of chicken wings, we didn’t need 3 dishes tonight. Don’t think about saving some for leftovers…IMG_0297Plus snow fungus soup…IMG_0304

Skipping our meatless Monday today and made Hainanese chicken rice for the first time using the new toy – sous vide. Mr. Piggy bought this new tool almost a year and I’ve never gotten a chance to use it. He raved about it when he brought it home, but never touch it. Of course, he was waiting for me to do something with it. Finally today using the sous vide, we tried making the Hainanese chicken. Luckily he’s working from home so I can cook “remotely.” I prepped all the stuff last night and gave specific instructions for Mr. Piggy. Sorry the pictures are a bit blurry (they’re from Mr. Piggy’s phone). There’s not much cooking involved. Instead, just need someone to get it in the pot and remove it.

Chicken is cooked 3 hours at 75 degrees C using the sous vide.


When done, give the chicken an ice bath and then air dry it for a good 3 hours.


Voila! When I came home, I just need to cook the rice (using the chicken stock) and stir fry some greens. Dinner is served! The chicken is tender and juicy. My boys gave it two thumbs up and they claimed this to be ‘one of the better dinners.’

IMG_0001Though this doesn’t require much attention as the tool will cook to precision, however, you still need someone to “do the work.”

Today, I am making chicken broth with my instant pot. I’ve made it before and they come super handy, for various recipes or for soup base. I never have to buy canned ones ever again…IMG_9936I used 4 chicken thighs (lightly salted), 3 medium carrots, 3 celery stalks, 2 bay leaves, and 4-5 cups of water (up to 10 cups in pot). Set timer on Manual 90 minutes and let pressure naturally release (45 minutes or so). After it cools down, strain it and  freeze it. I also put date on my label to keep track.IMG_9955

Girls came over tonight to join us for dinner. I had to made some changes to my dinner menu tonight – cooking their favorites: chicken wings, glass noodles with napa cabbage, tofu with minced meat and steamed eggs. Various conversations were flying around the small round dining table, just like it was when they were staying with us. We talked about college life, friends, relationship and work. Both the girls are very animated, so the boys always enjoyed listening to them talk.


This is what we’re having tonight: steamed chicken in lotus leaf plus some greens. This is the first time I’m steaming chicken wrapped in lotus leaf, together with dried lily buds, wood ear and dried red dates. IMG_9821The lotus leaf helps transfer the fragrance to the chicken, with all the other dried ingredients, this turns out to be a deeply flavorful and nicely-scented dish. The explosion of fragrant steam from the lotus leaf will definitely get me to try another dish using it. It’s a winner since the boys approved it!IMG_9822