in my studio | chicken

Posts Tagged With 'chicken'

Aug
04
2015

barley and chicken soup

I am a HUGE soup lover! I could eat soup for breakfast, lunch and dinner! I just found this amazing soup recipe through a friend from a Facebook cooking group, so happy to come across new soup recipes. Please hit me with some of your favourites too. They are so nice especially in this cold wintery weather.

RECIPE FOR BARLEY AND CHICKEN SOUP
Adapted from Coles Magazine, with slight modifications
Serves: 6
Prep time: 15mins
Cook time: 2 hours

Ingredients
1kg chicken (I use chicken maryland pieces with bones)
1 brown onion, finely chopped
1 leek, thinly sliced
1 large carrot, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
4 flat leaf parsley stems
2 thyme sprigs
1 dried bay leaf
1 tsp peppercorns (or pepper)
1/2 cup pearl barley
some chopped coriander
2L water (or more)
Salt to taste

Method

1. In a large stockpot, saute with some oil; onions, leek, carrot, celery, garlic, parsley and coriander.
2. Then add the chicken pieces and water. Place over high heat and bring to a boil. Reduce heat and simmer for 1.5 hours.
3. Use tong and transfer chicken pieces into a bowl. Remove and discard skin and bones. Coarsely shred the chicken.
4. Add barley and chicken pieces into soup and cook for another 30 minutes or until barley is tender. Add salt and pepper to taste.

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Category: chicken, clean eating, entree, in my kitchen, soups

Apr
03
2012

grilled chicken with creamy napolitana sauce

One of our family favourite mid week dinner is grilled chicken with creamy napolitana sauce served with steamed vegetables and mash potato. It is a quick and rather healthy dinner and the good thing is, if you make a big pot of the napolitana sauce, you can re-use it with some pasta for next days dinner.

RECIPE FOR GRILLED CHICKEN WITH CREAMY NAPOLITANA SAUCE

Serves: 2
Prep time: 20 mins
Cook time: 30 mins

Ingredients

1 chicken breast, slice into 4 parts
1 large carrot, cut
1/4 brocolli, cut
coriander (optional), for garnishing

For napolitana sauce:
1 small onion, diced
2 cloves garlic, pound in mortar and pestle
2 tbsp tomato paste
1/2 cup chicken stock
150ml thickened cream
salt and pepper, to taste

For mash potato:
1 large potato, quartered and boiled till soft
4 tbsp butter
2 tbsp milk
sprinkle of salt and pepper

Method

1. To make the napolitana sauce. Saute onions and garlic in a saucepan with a bit of oil for a minute or two and then add tomato paste, chicken stock and thickened cream. Bring to boil and leave to simmer to reduce the sauce. Don’t forget to season with salt and pepper.

2. Whilst the napolitana sauce is simmering, boil the carrots and brocolli in one pot and in separate pot, boil the potatoes. Both with a bit of salt. Drain well once soften.

3. Heat up some olive oil in a grill pan and grill the chicken breast for 8-10 minutes turning sides. Make sure it does not overburn/overcook.

3. Mash the potatoes with butter, milk, salt and pepper till creamy and no lumps are seen.

4. Serve grilled chicken on a plate alongside the vegetables, mash potato and finally drizzle over the napolitana sauce and sprinkle with some coriander.

No comments
Category: chicken, halal, in my kitchen

Dec
03
2011

chicken soup and on being sick!

chicken soup

Please accept my apologies for the lack of post over the last couple of weeks, I have been sick, terribly sick- that the thought of food and consuming it, makes it even worst! Hence why I have not updated this blog. But at least I can have some hearty winter soup eventhough its summer here! So if you’ve got a few soup recipes up your sleeves, kindly do share them with me. I’m always on the lookout for more recipes!

RECIPE FOR CHICKEN SOUP WITH CABBAGE
Adapted from my stepmum

Serves: 4
Prep time: 10 mins
Cook time: 1 hour

Ingredients

1 chicken breast, cut into small pieces
50g dried rice vermicelli
4 cups chicken stock
1/4 cup chopped spring onions (to garnish)
3 tbsp fried shallots (to garnish)
2 eggs
1/4 cabbage, shredded thinly
salt and pepper, to taste

Method

1. Bring to a boil the chicken breast pieces in a pot of chicken stock.

2. Add in the cabbage, vermicelli and simmer for 45 minutes.

3. Crack the eggs but do not stir. Leave for 5 minutes before seasoning it with salt and pepper and the other garnishes.

4. Serve immediately while hot.

2 lovely comments
Category: chicken, entree, halal, in my kitchen, soups

Nov
15
2011

thai inspired pattaya (omelette) fried rice | nasi goreng pattaya

Nasi goreng pattaya, or simply nasi pattaya, is a Malaysian dish made by covering or wrapping fried rice, in fried egg (omelette). It is often served with chili sauce, cucumber, and/or keropok. The name comes from Pattaya, Thailand.

Source: Wikipedia

In Malaysia, nasi pattaya is just chicken fried rice wrapped in omelette. The flavours are basically the same as you would find in any nasi goreng. This dish was inspired by Secret Recipe (again! My last pasta dish was also inspired by SR) when they extended their menu and included a Thai Inspired Pattaya Fried Rice, it was so irrisistably good! This is a thumbs up from the hubby!

And because I am so in love with chilli, I made my own special batch (aside from my daughter and husband’s) for me to indulge in. If you love spicy food, it taste even better when its hot. You’ll be wiping your nose every second but its all worth it! Can you spot out those little nasty buggers in there? Don’t bite it of you can’t handle it. Hubby accidentally did and in his words ‘ I felt like a knife was slicing through my throat’. Oops!

RECIPE FOR THAI INSPIRED PATTAYA FRIED RICE/NASI GORENG PATTAYA
Inspired by Secret Recipe

Serves: 4
Prep time: 15 mins
Cook time: 25 mins

Ingredients

3 cups cooked basmati rice (you can also use leftover rice)
16 prawns, shelled and deveined
1 chicken breast, cut into small bite size chunks
1 bulb garlic, sliced
Handful of basil leaves
1 chilli, cut
1 large carrot, diced
1 cup baby peas
1 large red capsicum
4 eggs, beaten (to make omelette)
1 tbsp dark soy sauce (for rice colouring)
2 tbsp oil
1 tbsp basil infused olive oil (optional)
1 tsp chilli oil (optional)
Salt and pepper to taste

Method

1. Heat oil in a wok and fry chicken pieces and prawns until cook. Remove and set aside.

2. Using the same oil, sautee the garlic until slightly brown then add the vegetables and chilli.

3. Add in the rice, dark soy sauce and basil infused olive oil and stir till evenly coated.

4. Season well with salt and pepper.

5. In a large pan, heat up a little oil and add the beaten egg (1 egg for 1 pan, covering the entire pan). Flip once and remove onto a plate. Do this for the remaining 3 eggs to make 4 serves of omelette.

6. Dish the rice from the wok into the middle of the omelette and cover the rice completely with egg. Drizzle with chilli oil and serve immediately.

2 lovely comments
Category: asian, chicken, halal, in my kitchen, rice, seafood

Oct
28
2011

claypot chicken rice

I remember when I was 11, mum used to take my sis and I to Bangsar food court because they had the yummiest claypot chicken rice. Seriously sizzling. Seriously yum. This is a popular chinese dish served commonly at hawker stalls around Malaysia. The original claypot chicken rice is cooked with chinese sausage and dried salted fish. The version I made did not have both of these, but it still tasted just as good.

The secret about a good claypot chicken rice is getting the right amount of ginger and soy sauce. Of course the hero of this dish is the smokeyness that comes from cooking it in the claypot itself that you won’t get with any ordinary cooking pot. Claypot gives you that extra flavoursome crust you find at the bottom. Kinda like a paella crust. In which you leave the best for last. My sis and I used to fight for this. Get a spoon and just go crazy scooping and digging in. That for me my friends, completes my eating experience from this small humble claypot.

So after all the fun comes the ugly part. Washing up. Who likes scrubbing out burnt rice?

RECIPE FOR CLAYPOT CHICKEN RICE
Adapted from Malaysian favourites(cookbook), with slight changes

Serves: 2
Prep time: 15mins
Cook time: 30 mins

Ingredients

2 cups rice, soaked (I used basmati)
6 medium chinese mushrooms, sliced (or normal mushrooms)
1 boneless chicken thigh, cut into cubes
8 cloves garlic, finely diced
4 small shallots, finely diced
2inch old ginger, finely diced
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tsp light soy sauce
2.5 cups water (to cook rice)
1 cup chicken stock
handful of spring onions, sliced
salt and pepper to taste
3 tbsp oil

Method

1. Marinate the chicken and mushrooms together with all the sauces.

2. In a rice cooker, cook rice with water. Remove rice when cooked halfway.

3. In a claypot, heat up oil and sautee shallots, garlic and ginger until aromatic.

4. Add in chicken and mushroom pieces and cook for 7 minutes.

5. Add in chicken stock and half cooked rice to the mixture and combine well. Cover with claypot lid on a low – medium heat for 20 minutes.

6. Season with salt and pepper.

7. Garnish with spring onions and serve immediately.