Tag Archives: chicken

StirFried Boneless Chicken

22 Nov

Stir-fried boneless chicken with capsicums in teriyaki sauce may be a long name to pronounce but definitely short and easy to cook. Ingredients are simple and cooking time is minimal. I do think that this dish would be better if a couple of slices of onion are included but you won’t be disappointed even if you don’t have it. The capsicums themselves will give a slight robust taste to this dish, not to mention, a crunch to the otherwise tender pieces of chicken.

For the chicken, I chose the whole leg of chicken, completely deboned with skin removed. Breast meat may not be suitable as it is less tender. The skin is removed so that the dish will turn out less oily. Moreover, it would not be suitable to stir fry the chicken with meat intact. If you prefer to have the chicken skin on, roasting would be a better option. I never knew chicken teriyaki was so simple, and this recipe could even withstand the toughest restaurant reviews – it’s that delicious

 Ingredients

2 whole leg of chicken (deboned, skin removed and cut into bite sizes)

1 capsicum (julienned)

3 cloves garlic (chopped)

1 ½ tablespoons cooking oil (peanut, mixed or palm oil)

100 ml hot water

Marinade

2 teaspoons light soya sauce

A couple of dashes of white pepper powder

1 teaspoon of corn flour

Seasoning 

1 tablespoon of thick teriyaki sauce

2 teaspoons light soya sauce

A couple of dashes of black pepper powder to taste

Salt to taste

Method

Season chicken with marinade for about ½ hour before cooking.

Heat wok on high heat till smoky. Add oil, garlic and chicken. Stir briskly. Add capsicums when chicken meat is seared.

Add seasoning and water and bring to boil.

Cook chicken thoroughly and dish up when gravy is reduced.

Serve hot with steamed white rice.

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Make homemade chicken baby food

17 Sep

If you have ever opened a jar of commercial chicken meat baby food, you likely had the same reaction as many parents – ICK! Making your own homemade chicken baby food (puree or not) is as simple as baking some chicken, cooling it off and then whizzing it up! 1 baked chicken thigh and 1 baked (bone in) split chicken breast. After baking, take the meat off the bones (if there are any bones). The meat pieces you see here are from the thigh hence why the pink-ish color.Toss the pieces in the blender/food processor (mine is a Cuisinart Mini-Prep Plus) and whizz until you have small, powdery type bits.

The chicken should look like this:

  • Now slice up a fresh peach and toss it into the blender and process for about 1 minute
  • Behold the chunky peachy chicken finger food meal
  • Add 1/2 to 3/4 cup of water (or broth or apple juice) and puree some more for younger babies.
  • Peachy Chicken Baby Puree
  • Ingredients
  • Chicken Pieces (I used 2 split breasts and 2 thighs – I made chicken stew later)
  • Peaches
  • Water or Broth or Juice
  • Spices & Herbs as desire

Directions

  1.   Preheat oven to 400 degrees F
  2.   Lightly spread olive oil on a baking sheet
  3.   Add chicken to baking sheet and sprinkle on herbs & spices
  4.   Bake for approximately 45 minutes or until breast has split and juices run clear
  5.   Allow chicken to cool then cut into chunks, puree or chop as desired
  6.   and add the peaches and water as desired. Heat and serve.
  7.   Freezes for up to 3 months – may be a bit gritty when thawed