Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Wednesday, June 26, 2013
Wednesday, May 1, 2013
Wednesday, April 10, 2013
Wednesday, February 20, 2013
Wednesday, October 3, 2012
Wednesday, August 29, 2012
Wednesday, May 30, 2012
Friday, May 18, 2012
Market Spoils: Spicy Chicken Thighs with Rhubarb-Cucumber Salsa
Rhubarb! Asparagus! Ramps! I’ve been rejoicing in these spring produce that have been available at my local farmer’s market these past few weeks before they quickly disappear and make way for early summer fruit and vegetables. (By the way, who's ready for strawberries?!).
I often keep things simple, roasting the asparagus and ramps with a light drizzle of olive oil and a sprinkle of salt and freshly ground black pepper. I often roast the rhubarb as well, with a little lemon juice, sugar, and a vanilla bean, turning it into this beautiufl sweet-tart, melt-in-your-mouth compote that I like to top my morning yogurt with a little drizzle of honey.
Wednesday, February 29, 2012
Wednesday, January 25, 2012
Wednesday, March 23, 2011
Friday, January 28, 2011
French Fridays with Dorie: Chicken B'stilla
Cinnamon. Ginger. Cardamom. I'm wrapped in a blanket of warm spices. Add a pinch of saffron and you have the colour of the sun as well! The smells from this dish was absolutely intoxicating.
I was excited to see "Chicken B'stilla" on the January schedule for FFWD a few weeks back. It was a recipe that had intrigued me when I had first picked up my copy of Around My French Table and was flipping through the book.
Wednesday, December 15, 2010
Tuesday, November 2, 2010
Oven-Fried Chicken Wings, Revisited
I thought I had found an awesome oven-fried chicken wing recipe two months ago with this recipe. Until I came across these wings, courtesy of Korean American Mommy. Sweet. Tangy. Spicy. Super crispy. These wings surely are finger-licking good and so irresistible.
The flour coating makes for an extra crispy and gorgeous golden-brown skin, plus the hint of curry goes so well with the sweet, tangy and spicy sauce. Five-spice powder or, if you love heat, a mix of cayenne and chilli powder would also be a great substitute for the curry to add some flavour to the wings. Try these. You'll love them!
Sunday, October 17, 2010
Chicken Melt
Sometimes the best meals come out of spontaneity: opening up your fridge or cupboards and seeing what you have in stock. I don't have the luxury of doing that very often. The week is pretty hectic so I usually have to plan around work, and I'm the kind of shopper who needs to bring a detailed grocery list with me or otherwise I'll buy everything that fancies my whim and end up throwing a lot out before I can get through it.
Friday, October 15, 2010
French Fridays with Dorie: Spicy Vietnamese Chicken Noodle Soup
I was delighted to find out that there was a new cooking group for Dorie Greenspan's new cookbook, Around My French Table. I missed out on "Tuesdays with Dorie", and like many other fans out there, I really enjoyed Dorie's Baking: From My Home to Yours. To have a chance to cook through Dorie's latest one with fellow Dorie fans makes up for it.
Thursday, October 14, 2010
Braised Chestnuts and Chicken Wings
Chicken wings are delicious deep-fried. I certainly can't deny a good buffalo wing. But they can be just as delicious in healthy braised version. The Chinese often like to braise our dishes, and chicken wings are no exception.
Monday, September 6, 2010
Korean Oven-Fried Chicken Wings
Put aside your buffalo wings folks, because there's a new lady in town. Inspired by KFC—and no, not of the Colonel fame, but "Korean Fried Chicken"—these wings have a little bit of everything to tickle your taste buds: crispy, sweet, spicy, savoury, garlicky... Every bite is a wonder of flavour, and a refreshing change from bottled hot sauce.
Thursday, July 15, 2010
Bang Bang…This Chicken Shot Me Down
No matter how I look at it, this dish has a strange name. Some know it as “Bang Bang Chicken / 棒棒雞”, which apparently refers to how the dish was traditionally made by beating the chicken with a stick, creating the “bang bang” sound, to tenderize and shred the meat.
In my family, we’ve always called it “Strange-Flavoured Chicken / 怪味雞,” the literal translation for its Chinese counterpart. This name refers to the unusual combination of ingredients and flavours that make up the sauce, resulting in something that is salty, sweet, sour, spicy and incredibly delicious tossed with some cooked chicken, cucumbers and mung bean sheets.
Tuesday, April 13, 2010
Sunday Comforts
Don’t you just love lazy Sundays? You get to sleep in, lounge around in bed, treat yourself to a hearty brunch, stay in your pajamas all day, have no set agenda, and the highlight to what would otherwise be dull and uneventful day is Sunday dinner.
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