Goji Berry Chicken Noodle Soup

Recipe by: SH

Prep Time: 15 min

Cook Time: 7-9 hrs

Serving Size: 4

Tools: 4-quart slow cooker, pot

Ingredients:

A:
8 chicken drumsticks
8 shitake mushrooms
1/4 cup goji berries
1/2 lbs carrots (large chunk)
3 chicken bouillon
1/4 cup light soy sauce
1/4 cup dark soy sauce
1 tsp black pepper

B:
1 packet of rice noodles

Steps:

Soup:

1. Clean drumsticks, mushrooms, and carrots.
2. Add ingredients A into slow cooker.
3. Add water to cover all ingredients. Suggestion: 1" from the rim of slow cooker.
4. Cook on LOW for 6-8 hrs.

Noodles:

1. Fill up 3/4 of a large pot with water.
2. Bring it to boil.
3. Add noodles to cook per packet instructions.
4. Strain noodles into cold water. Leave for 30 sec.
5. Strain.

Assembly bowls of noodle soup:

1. In serving bowls, add noodles.
2. Add shitake mushrooms and drumsticks on top.
3. Pour in piping hot soup with goji berries.

Chicken Corn Fritters

Recipe by: Marie Greene, Taste of Home Annual Recipes 2000 (Mod by SH and J in green)

Prep Time: 30 min
Cook Time: 30 min
Yield: 1 dozen

Tools: Deep-fat fryer/skillet

Ingredients:
1 can (15.25 oz) whole kernel corn, drained
1 cup finely chopped cooked chicken
1 egg, lightly beaten
1/2 cup milk
2 tbs butter or margarine, melted
1/2 tsp salt
1/8 tsp pepper
1 3/4 cups all-purpose flour
1 tsp baking powder
Oil for deep-fat frying

Steps:

1. Place corn in a bowl. Lightly crush with a potato masher.
2. Stir in chicken, egg, milk, butter, salt, and pepper.
3. Combine flour and baking powder. Stir into the corn mixture just until combined.
4. In a deep-fat fryer or skillet, heat 2 inch of oil to 375 degree F.
5. Drop batter by 1/4 cupfuls into oil.
6. Fry for 3 min on each side or until golden brown.
7. Drain on paper towel, keep warm.
8. Serve with any of your favorite sauces.
   

Supreme Chicken Curry

Recipe by: SH

Prep Time: 30 mins
Cook Time: 2 hrs
Serving Size: 4

Tools: Pot

Ingredients:
A:
6 chicken drumsticks
1/2 lbs chicken breasts, cut into 2" pieces
3 big potatoes

B:
1 big onion (cut into 16 parts)
1 bulb of garlic (cleaned and crushed)
2" cinnamon stick
3 star anise

C:
1 tbs red thai curry powder
1 tbs turmeric powder
1 tbs cloves powder
1 tbs cumin powder
1 tbs coriander powder
1 tbs galangal powder
1 tbs garlic powder
2 candle nuts (pounded)
2 tbs sambal oelek

D:
1 tbs fish sauce
2 tbs salt
2 tbs sugar

E:
1 can coconut milk 400ml

Steps:

1. Heat up 1/2" oil in pot.
2. Add ingredients B into pot and fry until fragrant, approximately 2 mins.
3. Add ingredients C and mix well for 30 secs.
4. Add ingredients A.
5. Add water, just enough to cover all ingredients.
6. Add seasoning D.
7. Bring it to boil.
8. Lower heat to medium low.
9. Simmer for 1.5 hrs.
10. Add coconut milk (ingredient E) and cook for another 1/2 hr.
    
11. Serve with white rice.
    

Chicken Rice

Recipe by: Amy Beh (http://kuali.com/recipes/viewrecipe.asp?r=2052)

Prep Time: 40 min
Cook Time: 50 min
Serving Size: 4

Tools: Blender, rice cooker, pot, saucepan

Ingredients:
For the rice:
3 cups (600g) Thai fragrant long grain rice
2 tbsp chicken skin with fat
2 tbsp water
2cm piece ginger, lightly smashed
2 cloves garlic, lightly smashed
1–2 tsp salt or to taste
3½ cups or enough reserved chicken stock (or water with 1 tbsp chicken stock powder added to it)
2 pandan or screwpine leaves, shredded and knotted

Pak Cham Kai (Chicken steeped in stock):
1 whole chicken
Enough water (for boiling)
1 thumb-sized piece of ginger, crushed
4–5 cloves garlic, peeled and lightly smashed
1 tsp salt

Chilli garlic sauce for dipping:
10 fresh red chillies
2cm piece ginger
4 cloves garlic
1/4 tsp salt
Juice of 2 calamansi limes
2 tbsp reserved chicken stock

Ginger sauce for dipping:
75g ginger
6 cloves garlic
1/2 tsp salt
Juice of 2 calamansi limes
2 tbsp preserved chicken stock
Light soya sauce for chicken
1½ tbsp garlic oil
1½ tsp sesame oil
5 tbsp light soy sauce
1½ tbsp sugar or to taste
3 tbsp water

Garnishing:
Fresh coriander leaves
Sliced spring onion
Sliced cucumber

Steps:

1. To prepare the rice, wash it in several changes of water until the water runs clean and clear.
2. Heat wok and add chicken fat and 2 tablespoons water. Bring to a low simmering boil until oil is released from the fat.
3. Add ginger, garlic and fry well. Remove and discard the chicken fat then add in rice and salt to mix. Stir fry briskly for 1–2 minutes.
4. Transfer all the ingredients into an electric rice pot.
5. Add water or chicken stock and pandan leaves. Cook until rice turns dry and fluffy. Stir through just before serving.
6. To prepare the chicken, bring enough water to boil in a large pot. Put the chicken into the pot. Lower the heat and cook for 10–15 minutes uncovered. Turn off the flame and cover the pot. Allow the chicken to cook for 20–25 minutes.
7. Remove the chicken from the pot and immerse it in a basin of cold water for 5–6 minutes.
8. Next, take the chicken out of the basin of cold water and drain on a colander to dip dry before cutting up into serving pieces.
   
9. Arrange in a serving plate and garnish with spring onion and coriander leaves and cucumber slices.
10. To prepare the chilli garlic sauce, blend all sauce ingredients in an electric blender.Adjust seasoning by adding salt and sugar to taste. Use immediately or store in a sealed jar until required.
11. For the ginger sauce, combine all the ingredients in an electric blender and whiz. Serve immediately or store in a sealed jar until required.
12. Next, combine all ingredients for the light soy sauce in a small saucepan. Heat the mixture until the sugar dissolves then set aside to cool before use.

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I decided to modify the above recipe due to my hunger one evening.

Recipe by: SH

Prep Time: 20 min
Cook Time: 20 min
Serving Size: 2

Tools: Blender, rice cooker with steamer tray, saucepan

Ingredients:
For the rice:
3 cups of jasmine rice
*3 cups of chicken stock
1" piece ginger, lightly smashed
1 tbs of minced garlic
2 tbs of fried shallots

For the chicken:
2 pieces chicken breast; cut into 2" slices
1/4 cup of light soy sauce
2 tbs of minced garlic
2 stalks of green onion

Chilli sauce for dipping:
1 tbs of sambal oelek
1 big lime
4 tbs of water

Ginger/Soy sauce for dipping:
2" piece ginger
4 tbs of minced garlic
4 tbs of light soy sauce
1/4 cup of sesame oil
1½ tbsp sugar
2 cups of chicken stock

Garnishing:
1 stalk of green onion

Steps:

1. Cut green onions into 2" parts and use it to marinade chicken along with light soy sauce and garlic for 10 min.
2. Dissolve 3 chicken bouillon cubes in 5 cups of boiling water to prepare chicken stock.
   
3. Wash rice.
4. Add all ingredients for rice in the rice cooker and stir well.
5. Drain all juice from chicken marinade.
6. Arrange chicken pieces into steamer tray (comes with rice cooker).
7. Start cooking rice and chicken together in rice cooker.
   
8. For chili sauce, mix all the ingredients together and stir well.
   
9. For ginger sauce, blender ginger and garlic. Use chicken stock for better blending.
10. Combine all ingredients in a saucepan and bring mixture to a boil.
11. Garnish and serve.
    
12. Chow time!
    

Chicken/Turkey Curry Chinese Style

Recipe by: Amy Beh (Kuali) (mods by SH in red)

Prep Time: 40 min
Cook Time: 40 min
Serving Size: 4

Tools: Pots, Blender/Mortar & Pestle

Ingredients
1 chicken/turkey* (about 1 lbs), cut into bite-size pieces
3 large potatoes, parboiled and cut into halves
1 can of green beans
2 1/2 cups coconut milk
3-4 tbsp sambal oelek
3 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp aniseed powder
1/2 tsp turmeric powder
1 cube belacan, toasted and pounded (omitted)
2 stalks lemongrass, smashed
1 sprig curry leaves
1 piece cinnamon stick, about 2"
1 piece star anise
4 cloves
salt and sugar to taste

*Leftover turkey from Thanksgiving dinner works well. ^^

Steps:

1. Heat an earthen pot with four tablespoons oil.
   
2. Saute the pounded ingredients, lemongrass, and curry leaves.
   
3. Add in the rest of the ingredients and stir well.
   
4. Mix in two tablespoons coconut milk and blend well.
5. Add in the chicken/turkey pieces and mix well.
   
6. Pour in half a cup of coconut milk and stir well. Bring to a boil.
   
7. Add in the rest of the coconut milk and simmer till the chicken/turkey is cooked.
   
8. Add in the potatoes and green beans. Bring to a boil gently.
9. Add seasoning.
10. Close the lid for a while to allow the oil to rise to the top. Serve with rice.
    

Chicken Creole Deviled Eggs

Recipe by: Taste of Home: Summer Appetizers 2009
(mod by SH and J in green)

Prep Time: 30 min
Cook Time: 20 min
Yield: 1 dozen

Tools: Pot, pan

Ingredients:
6 hard-boiled eggs
1/2 cup diced cooked chicken*
1 tbsp minced fresh parsley (paprika)

A:
5 tbsp mayonnaise
1 tbsp finely chopped onion (omitted)
1 tsp honey mustard (Dijon mustard)
1/2 tsp ground mustard
1/2 tsp Creole seasoning
1/8 tsp hot pepper sauce (1/2 tbsp spicy horseradish)

*Diced Cooked Chicken

1. Diced chicken breast into very small cubes (1/4").
2. Heat up a small pan with 1/2 tbsp of butter.
3. Add chicken and stir it under medium heat for one minute.
4. Add 1/8 tsp of salt and 1/8 tsp of black pepper.
5. Stir the chicken for another 3 minutes.
6. Place the chicken in a plate and leave to cool.

Steps:

1. Cut eggs in half lengthwise.
2. Remove yolks; set whites aside.
3. In a small bowl, mash the yolks.
4. Stir in ingredients A and mix well. (This allows the seasonings to mix better without the chicken cubes.)
   
5. Add chicken cubes and mix well.
   
6. Pipe or spoon into egg whites.
7. Sprinkle with parsley (paprika).
8. Refrigerate until serving.

Bon Appetit!

Chicken Kimchi Soup

Recipe by: SH

Prep Time: 15 min
Cook Time: 6-9 hrs
Serving Size: 4

Tools: 4 quart crock pot

Ingredients:
3 lbs of chicken thighs
2 cups of kimchi
10 leaves of fresh napa cabbage
1/4 cup of soy bean paste
1/4 cup of hot pepper paste
1 tbsp soy sauce
4 cubes of chicken bouillon


Steps:

1. Clean the chicken.
2. Clean the napa cabbage and cut them into 2" slices.
3. Put everything into the crock pot/slow cooker. Set to Low.
   
4. Add water until just covering the ingredients.
5. Stir them around and cover.
   
6. Cook for 6-9 hrs.
   
7. Serve it with rice. Yum!