Tag: Chicken

Chrysanthemum Chicken

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One of my oldest cookery books, ‘The Great Book of Chinese Cooking’ contains a recipe for something it calls ‘Chrysanthemum Chicken’; so named, apparently, because the appearance is supposed (with some poetic license, one presumes), to resemble the bloom of that particular flower. Now, I have to say that, as far as I am concerned, any such resemblance in that regard is a faint illusion at best. Moreover, every other recipe for Chrysanthemum Chicken I have ever come across derives its name from the fact the Chrysanthemum petals, or greens, are used as an ingredient, and not because of any particular floral quality in the presentation. Anyway… today’s dish is inspired by that old recipe and, though I have departed from the flavorings a little, my result looks quite a bit like the picture of the original…  Continue reading “Chrysanthemum Chicken”

Kung Pao Dragon & Phoenix

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As I have mentioned before, any dish with ‘Dragon and Phoenix’ in the title generally means that it is made with shrimp and chicken. I put together this particular combination in order to show you the use of my homemade Simple Chili Oil as a dish ingredient rather than as a condiment and I have called it a ‘Kung Pao’ dish even though I stray from the traditional cookery methods a little. In the proper Sichuanese versions of Kung Pao cookery, chilies are fried in very hot until almost black, and the result is a characteristic scorched chili flavor with which the other ingredients are infused… my homemade oil definitely has that quality Continue reading “Kung Pao Dragon & Phoenix”

Chicken with Peppers and Almonds

Chicken with Peppers 1

 

This dish is a bit like the ‘Almond Soo Guy’ or ‘Almond Guy Ding’ you often used to see on Westernized Chines restaurant menus back when ‘Chop Suey’ also used to be regularly featured. I never had either that I recall but ‘Soo Guy’ and ‘Guy Ding’ are phonetic representations of the Cantonese for ‘cooked chicken’ and ‘chicken cubes’ so today’s dish fits the bill either way. It’s quite sweet, with no other particularly exotic flavors, so it is a generically ‘Chinese Restaurant’ production if not especially Chinese beyond the appearance. It is, however, very easy to male… Continue reading “Chicken with Peppers and Almonds”

Baked Celery Chicken

Baked Celery Chicken 1

Way back last summer, I found myself the only guest at the Tujormovik Hotel in Igloolik and, on the weekend, I ended up cooking for myself. I had some chicken pieces but, lacking a wire rack to bake them on, I improvised using celery stalks I found in the fridge. I only meant to use the celery to keep the pieces from sticking to the pan but, as it happened, the result of the stalks baking in the chicken juices was delicious and I made a note to experiment with the idea in the future.

Yesterday, I finally got around to playing around with the basic theme again, this time using chicken drumettes, which are the end part of the wing that looks like a little leg. Instead of using whole celery stalks, I cut the celery into short batons and spread them over the bottom of a baking dish. I was aiming for a vaguely Asian end result here and to keep the celery moist an add a little flavor, I sprinkled these with a tablespoon or two of dry sherry (having no rice wine at the time). Next, I tossed the drumettes with a little salt, garlic puree and Hoisin Sauce, and arranged them in a circle on top of the celery and sprinkled everything with just a little finely diced red pepper. This last step was more for appearance than anything else but you could easily substitute fresh red chili for an additional flavor boost.

Anyway, I baked the dish in a 350 degree oven for about 45 minutes and the result was delicious. I ate every piece of chicken and every bit of celery all by myself with just a little bread to mop up the juice. Once again, the celery baked in chicken juices really turned out nicely. I think a little more could be done to make the final dish a little more visually appealing, maybe, but the idea is worth working with and you could easily adapt the general idea with a whole host of other flavorings…

Chicken and Grapefruit Salad

Chicken and Grapefruit Salad 1

I came across the idea for this dish in a Chinese cookery book featuring home-style meals. That version used plain steamed chicken and contained nothing else beyond the grapefruit other than some sliced green pepper, all of which dressed in grapefruit juice with a little sugar added. I have jazzed up the basic idea by using grilled chicken, replacing the bell pepper with celery, and adding some of the Chinese Black Fungus commonly known as ‘Tree-Ear or ‘Cloud-Ear’, for color and texture.

By the way, I am using some ready prepared sections of pink grape-fruit I bought at my supermarket. This saves having to peel the fruit and remove the membranes from each piece. The variety I bought also had some sugar added to the juice. You can use fresh grapefruit if you like but make sure to save at least 3 or 4 tablespoons of the juice as you section it. You will likely want to add a little sugar to taste, as well…  Continue reading “Chicken and Grapefruit Salad”

Chicken with Preserved Vegetable

Chicken and Preserved Vegetable 1

This recipe is built around the Sichuan Preserved Vegetable I featured in a foodstuff post recently. I am going to be cooking it with diced chicken breast and cashews in a hot, sweet, and sour sauce using chili, sugar and vinegar. This particular combination is pretty much ‘ad hoc’ for today’s dish but it is very much in the general tradition of Sichuan cookery…  Continue reading “Chicken with Preserved Vegetable”

Steamed Chicken with Mushrooms

Steamed Chicken with Mushrooms 1

Today I am showcasing a simple, light meal I put together one evening. It could easily be made with any chicken parts (chopped into small pieces) but I used the wing drumettes on this occasion.

Basically, I just seasoned the drumettes with salt, pepper, and a little sugar and then tossed them with flour to coat. I then placed them on a bed of finely slivered celery and drizzled over some chili oil. On top, I scattered a little more celery, including the leaves, as well as some finely sliced Black Chinese Mushrooms. Finally, I spooned over about a quarter-cup of a sauce made from a little soy sauce and oyster sauce diluted with rice wine and then steamed everything for about 30 minutes.

The Verdict? This was really excellent…. The Chicken was so tender and the flavoring was understated but just right. My wife especially enjoyed it. I think this would make a great dish as one of several in a Chinese meal but, in future I might also divide everything into smaller portions and steam them as Dim Sum type dishes. Give this a try!

Recipe: Balinese Chicken

Balinese Chicken 1

Sometime ago, I came across a Balinese recipe employing the technique of cooking chicken in a spiced Coconut Water broth before frying it. I haven’t tried to reproduce the spice blend (which I can’t recall in any event) but I have selected what seems to be an appropriate mix for today’s dish. Naturally, if you try the same technique yourselves you can play around with the flavorings as much as you like…  Continue reading “Recipe: Balinese Chicken”

Chicken stuffed with Leek and Prosciutto

Leek Stuffed Chicken Roll 01

I had de-boned some chicken thighs with a view to doing a Yakitori sort of dish but the weather was not very nice for grilling on the chosen day and I decided to just play around a little instead. There were some leeks needing to be used in my vegetable crisper and I rather thought the two could be used together in some way…

I ended up coating some sections of the leek in garlic butter, salt and pepper, and then baking them wrapped in slices of Prosciutto for about twenty minutes (just until the leeks were beginning to soften). Then, I placed the cooked bundles inside the thighs, added some chopped fresh sage and then rolled everything up. I baked the rolls for another twenty minutes or so at 375 degrees and took them out when nicely golden.

As pictured above, I have presented one of the rolls (I did 4) as a sort of appetizer and I think one could play around with this basic idea in any number of ways. Here, I drizzled a little Redcurrant Jelly over top of the roll (sliced in two to display the stuffing), and garnished the plate with a little sprig of rosemary. The roll, of course, could be cut in various different ways for service, and all sorts of other sauces and garnishing’s would work nicely too.

My wife and I actually had two rolls each as part of a main course. I served them alongside a vegetable preparation consisting of sweet corn braised with a little chopped daikon green in chicken stock and apple sauce. For a starch, I included a helping of a store-bought herbed bread dressing I wanted to use up and the whole combination was very nice. I did, however, made some mental notes of things I would change about the chicken rolls…

First, the Prosciutto ended up being just a little leathery. I have encountered this before (especially with the cheaper varieties) and I think that Pancetta, or maybe even regular bacon would be better. A bit more leek stuffing would also have been better and, after thinking about it, I imagine that a hot pepper jelly would be really good as a condiment too. I was pleased with this but I will enjoy fiddling with the basic theme again and maybe you can even try a few twists of your own…