Braised Chicken and Potatoes

This is somewhat similar to another recipe i shared – the chicken and potato stew just that the sauces used are a bit different but no less delicious.

Ingredients

• 1 huge boneless chicken leg meat or 8 chicken wings about 400 gm
• 2 large potatoes
• 1 carrot
• 2 -3 slices of ginger
• 3/4 cup water
• Spring onion (optional)
• Olive oil
• Minced garlic

Marinade

• 2 tsp light soy sauce
• 1/4 tsp dark soy sauce
• 1/2 tsp sugar
• 1 tsp shaoxing wine
• 1/4 tsp salt
• pepper to taste

Sauce

• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp corn starch
• 2 tbsp water
• Dash of sesame oil

Steps

1. Wash and pat dry chicken and then mix with marinade for 15 – 30 mins
2. Peel and chop potatoes and carrots into chunks and soak in water. Drain water 5 mins before cooking
3. Heat oil in pan and add chicken and reserve the marinate. Cook until chicken browns and dish up to set aside
4. Add some oil and saute garlic and ginger until aromatic then add in potatoes and carrot and stir fry for 3 minutes . Add in the water and cover and cook for 10 mins until potatoes turn soft. Put in the chicken, the reserved marinate and add in the sauce
5. Add in cornstarch to thicken sauce and serve hot with rice

Thermomix Steps

1. Add oil and marinated chicken pieces into bowl –  5 mins/120 degrees /reverse spoon. Reserve marinate.  Pour out chicken and set aside.
2. Add in garlic and ginger – 3 mins/120 degrees/speed 1
3. Pour in potatoes and carrot and stir-fry – 3 mins/120 degrees/reverse spoon
4. Add back chicken, reserve marinate and sauce ingredients except cornstarch.
5. Cook for 15mins/Varoma/reverse spoon. Pour in cornstarch slurry when 3 mins left to cooking time

Recipe from

http://en.christinesrecipes.com/2015/07/braised-chicken-wings-potatoes.html

 

 

Airfried Taiwanese Pork Chops

I love these that usually come in bento sets sold in Taipei, they are usually paired with a braised egg, pickles or fried cabbage to make a complete meal. So this is my attempt at making a more healthier version that is not deep fried in oil.

Ingredients

• 2 pieces of pork chops – not too thick
• 2 cloves of garlic
• 1/2 tbsp sugar
• 1/2 tsp white pepper
• 1 1/2 tbsp soy sauce
• 1/2 tbsp Shaoxing wine
• 1/4 tsp five spice powder
• 2 – 3 tbsp potato starch & corn starch

Steps

1. Cut about 3-4 slits on the pork chop to prevent curling when frying
2. Pound the meat until about 1/4″ thick
3. Smash garlic cloves and add all seasoning into bag and marinate the pork shop for 30 mins to overnight
4. Remove meat drain and coat meat with the starch and shake off excess
5. Place in airfryer basket and airfry at 200 for 13 mins  – flipping the meat at 7 min.
6. Remove and cool then cut into strips and serve with rice

Recipe from

http://www.itsmydish.com/taiwanese-pork-chop/

Potato and Chicken Stew

This is definitely one of my favorite comfort food that goes wonderfully with rice and usually mum would cook a big pot of it and have leftovers for the next day.

Ingredients

• 500 gm of boneless chicken leg
• 3-4 medium potatoes
• 1 carrot (optional)
• Minced garlic
• Olive oil

Sauce

• 1 1/2 tbsp light soya sauce
• 200ml water
• 3/4 tbsp dark soya sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1 tsp sesame oil

Steps

1. Cut chicken, potatoes and carrot into cubes
2. Heat oil in pan and saute garlic until golden brown
3. Add in chicken and stir fry until meat turns white
4. Add in carrots and potatoes and stir fry
5. Add in soya sauce and water and stir to combine
6. Cover with lid and simmer for 20-30 mins
7.  Add sugar, salt and sesame oil and stir until combined.
8. Serve hot with rice

Recipe from

http://www.thehungryexcavator.com/2012/11/soya-chicken-and-potato-stew-recipe.htm

Curry Chicken

I always thought curry chicken was a chore to make but with a ready made curry paste, it was actually much easier than I thought. I used the Dancing Chef Yellow Curry Paste together with the Ayam Brand Trim Coconut Milk with 45% less fat so that makes a healthier curry without compromising the taste.

 Ingredients

• 3-4 Holland potatoes  (150g)
• 6 – 8 pieces of chicken wings & drumlettes (300g)
• 1 yellow onion sliced
• Curry leaf (optional)
• 200 ml Ayam Brand Trim coconut milk
• 300 ml water
• 1 packet Dancing Chef Yellow Curry Paste

Steps

1. Peel potatoes and cut into cubes. Soak in water until ready to cook
2. Place water, coconut milk and curry paste in pan and heat until boiling.
3. Add in potatoes and boil for 10 mins
4. Add in the chicken, curry leaf and onion and simmer for another 10 – 15 minutes until chicken is cooked
5. Serve with rice, prata or toasted baguette

Note: The potatoes can also be boiled in water for 10 mins to cook them first before adding but I figured easier to do everything in one pot.

 

 

Salted Egg Tofu

There has been a major craze in salted egg dishes and some really taste very good and when Knorr launched a smaller pack of their salted egg powder – I figured that I should get a pack to try out some salted egg dishes without the hassle of having to steam them from scratch.  I was tempted to do salted egg chicken but since I had a packet of tau kwa in the fridge. I decided let’s start with tofu.

Ingredients

• 1 packet of tau kwa
• Olive oil spray
• 3 sprigs of curry leaf
• 30 gm of unsalted butter
• 3 tbsp of salted egg powder
• 3 chili padi (optional)
• Minced garlic
• 1/8 tsp salt
• 1/4 tsp chicken powder (optional)

Steps

1. Pat dry tofu and cut into cubes – 9 cubes per tofu
2. Spray olive oil on tofu and air fry to 13 minutes until golden brown
3. Heat pan and melt butter, stir-fry curry leaves and garlic until aromatic.
4. Add in the salted egg powder  and stir fry until paste is foamy and aromatic. Season with salt and chicken powder
5. Add in the fried tofu and coat with sauce before serving

 

Recipe from

http://www.noobcook.com/salted-egg-yolk-tofu/2/

Notes: I airfried the tofu instead of using oil to deep fry for a healthier version.