Archives for posts with tag: chicken

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

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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.

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

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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.

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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

Our dinner tonight, with my favorite morning glory, and the boys favorite chicken wings. Luckily I told the boys to save some for tomorrow’s lunch, otherwise, everything was gone. Maybe I should start making 4 dishes instead of 3, in order to have some for leftovers for lunch the next day.IMG_9664 (1)

Now that summer is officially over (really?), the weather has been a bit gloomy. I made some chicken broth using the Instapot! Dinner is served in an hour or so.IMG_9551 Kids slurped down this hot bowl of chicken noodles in minutes, even drank the soup!IMG_9554

Another simple and satisfying meal filled with the right combination of protein, Vitamin C, and fiber. IMG_8654