Saturday, November 24, 2012

Salt and Black Pepper Chicken Tender with Sweet Pepper and Onion

Chicken tender is one of the best part from the whole chicken.I seldom buy chicken tender because it's the most expensive part of the chicken.But once in a blue moon BJ's wholesale will offered the chicken tender on sale few days before the chicken expired date due.This is the best time to get chicken tender at lower price.Furthermore,it's doesn't matter if the expired date is looming.As long as the chicken tender is still fresh,I can freeze the rest if I can't used it all.One of my favorite way to cook this chicken tender is to pre-fried and stir-fry with salt and pepper!!




Ingredients:
10 strip chicken tender,cut 2 inch each

Seasoning:
1 tbsp salt
1 tbsp sugar
1 tbsp ground back pepper
1 tbsp garlic powder
1 egg

Coating:
1/2 cup all purpose flour
1/4 cup rice flour

1 cup canola oil

Vegetables:
3-4 cloves garlic,peeled and minced
6 sweet pepper,removed seeds
1 large onion,peeled and slice
1 tsp salt
1 tbsp sugar
1 tsp ground black pepper




Method:
1:Combined cut chicken tender with all the seasoning in a medium container, mix well.Season chicken tender for 2 hours or more before coat with the flour mixture.
2:Heat fryer or skillet with oil at medium high heat about 320 F.Shake the excess flour away from the coated chicken before place in the fryer.Fry the chicken tender for about 3 minutes or until golden brown,then dish out and set aside.(Do not over fried the chicken,it's tends to get tough)
3:Heat wok or remove the excess oil from skillet,add in minced garlic,fry until fragrant.Toss in onion and sweet pepper.Use spatula to stir the ingredients couple of times before toss in fried chicken,salt sugar and ground pepper,mix well.
4:Dish out and serve warm.





Continue Here To Read More..

Sunday, November 18, 2012

DuBu Dakjjim JjiGae (Stewed Bean Curd and Chicken in Bean and Chili Paste

Korean tofu soybean paste soup (두부 된장찌개) is a common soup in Korea.For the Chinese we called Tofu,for Korean it's called Dubu , and for Western it's called bean curd!!!! It's sound almost the same ,right? Dubu or tofu is a healthy vegetable protein bean curd and it's a staple ingredient in Korean cuisine. Doenjang jjigae is a variety of jjigae or stew-like Korean traditional dish, made with doenjang (Korean soybean paste).I bought a couple box of Korean bean paste and chili powder or chili paste when I visited the super big Korean supermarket in Flushing.I like that store particular because it's sell everything you see in South Korea sold in that supermarket from cosmetic,rice cooker,dinner setting,portable bbq burner,seafood,prepacked ready to eat food to Makgeolli !! Next time I don't have to carry the cutlery from Seoul half globe away back home..(Yes,I bought the rice bowl,spoon and chopstick from Korea!!)


.






Ingredients:
1 large block soft silken dubu,cut into 8 or 10 small cube


Seasoning:
2-3 tbsp red pepper paste {GoChuJang}    
2 -3 tbsp soy bean paste {doenjang}
2 liter water
1 tbsp sugar
2 cubes anchovies bouillon 
1 large kelp
2 tbsp sesame oil
3-4 cloves garlic,peeled and minced
2 tbsp oil

Vegetables:
1 punnet white mushroom,washed and slice
2 stalk scallion washed and slice
3 small carrot,peeled and cut 1 inch
1 large onion,peeled and slice
1/2 Chinese cabbage {napa},cut small and washed
6 sweet pepper,remove seeds and cut
2 small red pepper,remove seeds and cut
 2 pieces boneless chicken thigh,cut cubes*optional*





Method:
1:Prepare a medium stock pot with water,kelp and anchovies cubes at high heat.When the water boil ,let it simmer for 10 minutes before discard kelp.
2:Add in soybean paste,chili paste,garlic and sugar,mix  to dissolve the paste.Add in boneless chicken thigh and carrot ,cook for 5 minutes before toss in all the vegetables.
3:Simmer all the ingredients for 5-8 minutes.Check the seasoning.Add in dubu into the stew and let it's stew for another 5 minutes.
4:Add in sesame oil before remove from heat.Dish out and serve with steamed rice.







Continue Here To Read More..

Thursday, November 15, 2012

Roast Pork Shoulder with Five Spices Powder

I bought a large size of pork shoulder before Hurricane Sandy.I planned to cook this meat before we run lost our power.Thanks goodness we was able to consumed this meat during our power outages days!! This kind of roast pork is suitable to eat with any of your favorite sweet spicy sauce or hoisin sauce pairing with bread or rice...







Ingredients:
1/2 pork shoulder,ask butcher cut into 2 pieces about 4 pounds,make some slits


Seasoning:
4-5 tbsp Chinese rice wine
4 cubes fermented bean curd

3 tbsp soy sauce for marinate
3 tbsp salt
2 tbsp sugar
2 tbsp brown sugar
1 tsp five spices powder


Method:
1:Combine all the seasoning in a large container,mix well.Wash the pork shoulder,use paper towel to dry the pork.Rub seasoning mixture all over the pork shoulder and store overnight.
2:Preheat oven to 400 F.Place aluminum foil over baking sheet,then a wire rack over the baking sheet.Remove marinate pork shoulder from fridge.
3:Place marinate pork shoulder over the wire rack and some water under it.(water in baking sheet)Roast pork shoulder for 1 hour and 30 minutes or until cooked.Make sure the meat is not bloody red.
4:Remove pork shoulder from oven ,cut and serve..








Continue Here To Read More..

Thursday, November 8, 2012

Silkie Chicken with American Ginseng,Dried Scallop and Caterpillar Fungus Soup 冬虫夏草

I intended to post an entry a week ago but while I was drafting our electricity went off because of Hurricane Sandy.We're living in dark for 6 days but luckily our home and life has been back to normal now..Our weather at Northeast is super cold now.Drinking herbal silken soup during this cold season give us the feel of warmth and comfort.This time I boiled this herbal soup with some leftover caterpillar fungus for Mishu and me.
Caterpillar Fungi or Cordyceps sinensis, it's also known in Tibetan as yartsa gunbu or yatsa gunbu, and in Chinese as dong chong xia cao 冬虫夏草; literally "winter worm, summer grass"by Chinese consumers.The nutty-tasting fungus is highly valued for its purported medicinal benefits, for instance, as a treatment for cancer and aging and as a libido booster.This fungi is not cheap at all.The prize per ounce can go as high as gold!!. For more information ,read here!!








Ingredients:
1/2 silkie chicken cut into 2 parts,cleaned
20 dried longan
4 oz solomonseal rhizome(yu zhu)
6 large dried scallop
4 oz goji berry or wolfberry or Lycium barbarum(gǒuqǐ)
3-4 pieces Chinese yam(wai san)
4-5 slices American Ginseng or Panax Ginseng(xi yang shen)
8 Cordyceps sinensis(caterpillar fungus)
6 pieces Radix Angelicae Sinensis(dong quai)

5-6 cups water or depend on your double boiler size
salt to taste





Method:


1:Prepare all the herbs in a small bowl,wash few times with until water run clear.Prepare large stock pot with 1/4 water at medium heat.
2:Place clean silkie chicken in the ceramic double boiler together with all the herbs and water,close the top with lid.
3:When water rolling boil,reduce heat to low and simmer the soup for 2 hours.Add in salt to taste.
4: Remove soup and serve warm.









Continue Here To Read More..

Popular Posts

About the Author:



Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.