Tag Archives: Chicken

Steamed Chicken with Shiitake, Wood Ear, and Lily Flowers Recipe

Perusing through the dried Chinese ingredients in my local Asian groceries can be a fun time. It is messy and the organization is not always perfect, sometimes what’s being displayed and the price tag can be a mismatch, but I still love doing it all the same.

One of the more uncommon ingredients, at least to non Chinese, is probably going to be dried lily flowers. Unlike dried chrysanthemum or dried rose, at a glance dried lily flowers don’t look like flowers at all.

Dried lily flower are typically sold in a see-through plastic packaging. The flowers look more like 3 inches of golden brown stalks, and probably not the most appetizing thing judging from their appearance. But if you manage to find it in your market (or just buy from Amazon), these flowers have a mild flavor with crunchy and interesting texture, a perfect addition to your stir fry dishes, soup especially hot and sour, and of course I am going to use them in this recipe.

Combining all the ingredients and let the whole thing marinate for 2 hours.

This is a very homely dish, something that my Grandma made for us when we were kids, and definitely not something you find served in fancy restaurants.

You will need to start preparing the dried ingredients the night before you want to cook the dish, I usually wash and soak all my dried ingredients (wood ear, shiitake, and lily flower) in separate bowls just before I am ready to go to bed so they have enough time to fully rehydrate by the next day when I prepare for lunch.

Once they are fully rehydrated, squeeze out the water, then thinly slice the wood ear and shiitake, chop off the stem (if present) of the lily flowers and tie each flower in a knot. If you are short on time, you don’t have to tie them in knots, but I think it is a nice touch and that’s how it’s been done in my family since my Grandma’s time.

Steamed Chicken with Shiitake, Wood Ear, and Lily Flowers

Steamed Chicken with Shiitake, Wood Ear, and Lily Flowers

The rest of the steps is very easy, but we will still need to marinate for 2 hours, so if you want to make this for lunch, it is best to do this step by 10 a.m. Simply combine all the ingredients (minus cornstarch) in a mixing bowl, cover the bowl with a saran, and marinate for 2 hours in the fridge. Remember to return to room temperature prior to cooking.

To cook, prepare a steamer and let the water boils on medium heat. While we wait for the water to boil, add cornstarch to the mixture, mix well, and transfer the whole thing into a steam proof bowl.

I use a 9″ pie dish and it is perfect. Once the water boils, just put the dish into the steamer and steam for 15 minutes. Remember to let the dish rest another 5 minutes before taking off the lid. Garnish with scallions and the dish is done!

Steamed Chicken with Shiitake, Wood Ear, and Lily Flowers

Steamed Chicken with Shiitake, Wood Ear, and Lily Flowers

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Chongqing (Chunking) Chicken Recipe | Daily Cooking Quest

Most Chinese food lovers are probably aware that Sichuan cuisine is well known for its spicy dishes, but Chongqing (Chunking) has many famous spicy dishes as well, such as Chongqing chicken.

Similar to Sichuan cuisine, Chongqing cuisine also uses plenty of dried red chilies and Sichuan peppercorns, so be prepared for some numbness and hotness, and be ready with a pack of tissue or even towel to wipe that sweat away.

Ingredients for Chongqing chicken: chicken breast, dark soy sauce, Shaoxing wine, cornstarch, salt, oil, Sichuan peppercorns, ginger, garlic (not shown), dried chilies, scallions, and sugar (not shown).

Use chicken breast or whole chicken

If you have tried true Chinese dishes, you will probably realize that chicken will always be served with bone-in, never boneless or skinless.

I am taking a liberal short cut here by using skinless boneless chicken breast, so if you want to make this as original as possible, get your butcher to chop up a whole chicken into small pieces with bones and skin intact. Usually you can request for one whole chicken to be chopped up into 20 pieces.

Chongqing (Chunking) Chicken

Chongqing (Chunking) Chicken

Use as many chilies as you can handle

For those who love spicy food, be sure to break your chilies since whole chilies do not make for a spicy dish. But when those chilies are broken, I can guarantee that your socks will definitely be knocked off.

I have actually frequented some authentic Sichuan/Chongqing/Hunan restaurants where the servers hand out hand towels for the patrons to wipe off their sweats, and if you break all your chilies, you will want that hand towel.

If you are unsure, or if this is the first time you try this dish, don’t go overboard and just try breaking 3-5 chilies. If that is not hot enough for you, you can always break more the second time you make this dish.

Chongqing (Chunking) Chicken

Chongqing (Chunking) Chicken

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Steamed Chicken with Salted Soy Beans Recipe

Steaming chicken or fish with a simple salted soy beans sauce (Indonesian: tauco) is a healthy way to prepare a quick dish for lunch or dinner. Salted soy beans can be found in many Asian grocery store. My favorite salted soy beans is the one from Yeos, a Malaysian brand, which happens to be very similar to the ones I grow up eating in Indonesia. There will be slight different in taste if you choose other brands of salted soy beans, feel free to experiment to find out which one you like best.

Steamed Chicken with Salted Soy Beans

If you opt to use chicken meat, I suggest a mixture of skinless boneless breast and thigh, or 100% thigh meat if you don’t mind the slightly higher calories. A pure 100% breast meat is still good, just not as juicy. You can also use white fish fillet slices (again, make it bite sizes) such as tilapia, rock fish, or red snapper, but be sure to reduce steaming time to 5 minutes since fish cooks much faster than chicken.

Steamed Chicken with Salted Soy Beans

Steamed Chicken with Salted Soy Beans

I love this dish so much and since my parents are still here in the States, I made two batches back to back! They are staying with my younger brother so I am packing one batch for them to enjoy 🙂

Steamed Chicken with Salted Soy Beans

Steamed Chicken with Salted Soy Beans

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Spicy Korean Chicken Wings Recipe

The first time I tried spicy Korean chicken wings were with my family when a Korean fried chicken franchise had just opened its shop in Jakarta back in 2013 or 2014.

It was the most delicious thing ever, and each of us polished off at least ten wings per person. There was a neat stack of empty paper buckets by the end of a very satisfying lunch.

Since then, I have been working on the recipe to recreate those finger-licking wings.

Bake chicken wings in the oven until golden brown.

Step 1: Fry chicken wings in the oven

Most chicken fingers recipes start with deep frying. I have nothing against that, but I prefer if I can avoid deep frying if possible.

Here are the steps to fry our chicken wings in an oven:

1. Prep the oven and baking sheet.

Preheat the oven to 250 Fahrenheit (120 Celsius). Line a baking sheet with aluminum foil. Insert a wire rack into the lined baking sheet and brush it with oil to prevent sticking.

2. Prepare chicken wings.

Pat dry chicken wings and toss them with baking powder and salt to coat. Arrange chicken wings on the wire rack, and make sure they don’t touch each other.

3. Bake chicken wings in an oven.

Bake using the lower rack in the preheated oven for 30 minutes. Increase the temperature to 425 Fahrenheit (220 Celsius), transfer the wings to an upper rack, and continue baking for another 45 minutes, or until the wings are golden brown and crispy.

Spicy Korean Chicken Wings

Spicy Korean Chicken Wings

Step 2: Prepare spicy gochujang sauce ingredients

While your wings are cooking nicely in the oven, it is time to make the sauce. We will need:

  • oil
  • garlic
  • ginger
  • sugar
  • rice vinegar
  • soy sauce
  • gochujang (Korean chili paste).

Gochujang is Korean chili paste, and this is what gives Korean fried chicken its signature bold red color and spicy kick.

You can buy Gochujang in most Asian grocery stores. The paste usually comes in either a red plastic tub or a glass jar. If you plan to cook more Korean recipes, get the 500-grams or even the 1-kilogram tub/jar.

Spicy Korean Chicken Wings

Spicy Korean Chicken Wings

Step 3: Cook spicy gochujang sauce to glace chicken wings

1. Cook gochujang sauce.

Sauté garlic and ginger until fragrant in a large frying pan/wok over medium heat, about 3 minutes. Add remaining sauce ingredients and cook on low heat for 3 minutes. Turn off the heat but let the frying pan/wok sits on the stove’s heat sauce to keep it warm.

TIPS: Choose a large frying pan or wok since it will be easier to toss the chickens in the sauce.

2. Glace chicken wings.

Remove fried chicken wings from the oven, add them to the cooked sauce and gently toss to coat them evenly.

Transfer the wings to a serving plate and sprinkle with toasted sesame seeds or crushed peanuts. Serve the chicken wings immediately with some cold beer.

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Steamed Chinese Herbal Chicken Recipe

Chinese herbs are most commonly prepared as soup, but they can be made into healthy, easy, and delicious dish by steaming. Here I prepare a simple dish by steaming together marinated chicken drumsticks with slices of rehydrated shiitake mushrooms, along with my favorite Chinese herbs, which include angelica root (dang gui), american ginseng, jujube fruit (hong zao), goji berries (gou qi), and codonopsis root (dang shen).

Ingredients for Steamed Chinese Herbal Chicken

Chinese herbs in this dish

If you do your grocery in Asian market such as Marina or 99 Ranch, you should be able to find all of the Chinese herbs used in this recipe in the Chinese herb aisle except American ginseng.

You will need to ask for American ginseng from one of the shop keepers since most likely they are stored away. I think this is because American ginseng is pricey compared to the rest, and they don’t want to risk people stealing even one tiny packet 😉

I totally understand if the task of finding these Chinese herbs on your own can be daunting. My advice is to just show the shop keeper the photo above and ask them to help you finding them.

If you live far away from Chinatown or a decent Chinese market, you can always place an online order from Amazon. But online prices are almost always more expensive, and you don’t have the luxury of inspecting them before buying.

Here are all the dried herbs and ingredients for this dish:

Steamed Chinese Herbal Chicken

Steamed Chinese Herbal Chicken

Marinating and steaming the chicken dish

For the chicken, if you are traditionalist like my Mom, she’ll insist on using one whole young chicken, cut up into pieces. As for me, I usually use 8-10 pieces of drumsticks since I think using oiler part like drumstick in steamed dishes make for a better dish.

In any case, marinade chicken pieces with soy sauce, Shaoxing wine, sesame oil, sugar, and ground white pepper for 2 hours. You can marinade the chicken in steamed proof dish so they can just go in the steamer without needing to transfer from mixing bowl to steamed proof dish, less dirty dishes to wash.

Just before the chicken is ready to be cook, stir again so the sauce coats the chicken pieces evenly, then scatter the Chinese herbs along with thinly sliced rehydrated shiitake mushrooms, bruised garlic cloves, and thinly sliced ginger.

If your steamer is tiny, feel free to cook in batches, or make smaller portion to fit your steamer.

Steamed Chinese Herbal Chicken

Steamed Chinese Herbal Chicken

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Spicy Asian Chicken Sauté Recipe

Sometimes when I came up with a new recipe impromptu like this and it ended up super delicious and I simply must share with my readers, I realize that naming a dish is really not my strong point, so please forgive me the super generic name. And because I mixed ingredients from various cuisines, it was really hard to even categorize this into a specific cuisine, but the two dominant tastes are the Korean gochujang and Chinese five spice, with gochujang being more dominant, at least to me, so I ended up being putting this under a Korean dish. Silly naming and categorization aside, please give it a try and hopefully you will like it as much as I do.

Spicy Asian Chicken Sauté

I prepare chicken breast dishes so often in my house, so a lot of time I try to come up with new ways to cook it so we don’t get bored eating the same old dishes. It was pretty bold of me combining Korean gochujang and Chinese five spice, and I was having some doubts when mixing the sauces, but one taste test later and I proclaimed it a success 😉

Spicy Asian Chicken Sauté

Spicy Asian Chicken Sauté

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Ayam Bakar Sunda – Sundanese Grilled Chicken Recipe

Most people have a misconception that all Javanese dishes are invariably sweet, but the island of Java is home to many different ethnic groups and hence different cooking style, point in case, this grilled chicken from Sunda in West Java. I can guarantee that you won’t get that overt sweetness impression when you bite into the chicken, perfect for those who get sick from the cloying sweetness of Central Javanese dishes.

Drumsticks in Spice Broth.

Almost all traditional Indonesian grilled/fried chicken dishes is a two-step cooking process, braising (we call this ungkep) with a very low heat, and followed by quick grilling/frying. The two-step process may sound like a hassle, but in reality, this is a very smart way of preparing a large batch of chicken to last for many days. Once the chickens are braised, you can store them in fridge/freezer, and when you want to have some grilled/fried chicken, take out some from the fridge/freezer and return them to room temperature, then give them a quick fry/grill to heat the chickens and also to give a nice char.

Drumsticks braised in spiced broth.

Drumsticks braised in spiced broth.

I have found that one batch of the spice broth can be used to braise two batches of 10 chicken drumsticks, for a total of 20 chicken drumsticks. Most similar recipes always state to braise until the broth is all used up with the lid close. From my experience, it will take a really long braising time to use up all the liquid, and it is totally unnecessary, since at 1 hour, the chickens are already super tender and ready to fall off the bones. So what I usually do is to braise 10 drumsticks in my skillet for 1 hour, take those out, and then braise another 10 drumsticks for 1 hour for a total of 20 drumsticks.

Ayam Bakar Sunda - Sundanese Grilled Chicken

Ayam Bakar Sunda – Sundanese Grilled Chicken

Place the braised chicken in a colander/strainer to make sure the chickens are completely dry prior to frying/grilling, especially for frying if you don’t want to end up with crazy splatter all over your kitchen. If I am making a large batch like this, I usually end up broiling the chickens in my oven. First, line a baking tray with aluminum foil, brush each chicken generously with coconut oil (you can use any oil or even butter if you wish), then broil until the surface is charred, brushing more coconut oil as needed. If you are having a BBQ party in the near future, I am sure this is going to be a hit with your guests, and they don’t need to take a lot of time in the grill either, just enough to give some char.

Ayam Bakar Sunda - Sundanese Grilled Chicken

Ayam Bakar Sunda – Sundanese Grilled Chicken

You can eat the chicken as is, but I highly recommend making some sambal terasi or sambal bajak. A side of lalapan, or even some sliced cucumber, sliced tomato, and shredded cabbage/lettuce will be perfect to go along with the chicken.

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Chicken Teriyaki Recipe | Daily Cooking Quest

Chicken Teriyaki

Chicken teriyaki is probably every children’s favorite Japanese food. I know I love this so much when I was young, and every single time my family went to a Japanese restaurant, I didn’t even look at the menu and said I want a chicken teriyaki meal.

Now that I’m a full-fledged adult, I eat out less and prefer cooking at home. And with this recipe, I can cook chicken teriyaki for myself and my family. These homemade chicken teriyakis are good, just as good as the ones in any good Japanese restaurant. I swear!

Ingredients for chicken teriyaki: skin on boneless chicken thigh, soy sauce, sake, mirin, and sugar.

Ingredients for chicken teriyaki: skin on boneless chicken thigh, soy sauce, sake, mirin, and sugar.

Ingredients for chicken teriyaki

Homemade teriyaki sauce

There is no need to buy special-purpose teriyaki sauce, especially if you have the following ingredients stocked in your pantry: soy sauce, sake, mirin, and sugar.

When it comes to sake, it is always better if you can find some decent Japanese drinking sake. Cooking-grade sake is okay too, though I prefer using drinking-grade sake. 🙂

For this chicken teriyaki dish, we will need these for the teriyaki sauce:

  • 4 tablespoon soy sauce
  • 4 tablespoon sake
  • 4 tablespoon mirin
  • 2 tablespoon sugar

Chicken teriyaki

For the chicken teriyaki itself, you will need:

  • 4 chicken thighs, boneless with skin intact
  • salt
  • pepper
  • 3 tablespoon oil
Chicken Teriyaki

Chicken Teriyaki

Cooking chicken teriyaki

1. Brown chicken

Pat dry chicken thigh, then sprinkle with salt and pepper. Heat oil in a frying pan on medium-high heat. Sear chicken thighs until browned on both sides. About 2-3 minutes per side. Set aside.

2. Teriyaki sauce

Wipe clean the frying pan (or use a clean one), add all teriyaki sauce ingredients into the pan and bring to a boil. Cook until sauce is thicker.

3. Coat chicken with teriyaki sauce

Once the sauce is thick, return all chicken thighs into the pan. Cook until the sauce turns into a glaze that coats the chicken.

4. Rest and serve

Turn the heat off. Let the chicken rest for 10 minutes, then cut into bite-size pieces. Serve with steamed white rice.

Chicken Teriyaki

Chicken Teriyaki

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Bakso Goreng Ayam – Fried Chicken Meatballs Recipe

Bakso goreng or fried meatballs is one of Indonesian most beloved food. Bakso (meatballs) come in all sort of variety, fish, shrimp, chicken, pork, beef, and many combinations such as fish shrimp combo, chicken shrimp combo, pork chicken combo, e.t.c.

Once the meatball mixture is ready, it can be deep fried into bakso goreng (fried meatballs), or boiled into bakso kuah (meatballs soup).

Today, I am going to share my beloved bakso goreng ayam (fried chicken meatballs) recipe.

Bakso Goreng Ayam – Fried Chicken Meatballs

Bakso goreng secret #1: high fat content

Meatballs are best when made with meat with high fat content, as such I would suggest using chicken thigh with skin on and don’t remove any of the fatty bits to ensure a higher fat content.

Use a food processor to grind the chicken thigh and skin. Transfer the ground meat into a mixing bowl. Season with grated garlic, salt, pepper, sugar, chicken bouillon (or use more salt), and sesame oil. Mix well.

Slowly pour in ice cold water while stirring the meat mixture to incorporate. Add one chicken egg and mix again. Finally, add in tapioca starch and baking powder, and fold into the meat mixture.

Bakso Goreng Ayam - Fried Chicken Meatballs

Bakso Goreng Ayam – Fried Chicken Meatballs

Bakso goreng secret #2: ice cold bakso mixture vs. hot oil

One of the trick to get a crispier meatballs is to ensure the meat mixture is cold while the oil for deep frying is hot. As such, I like to chill the meat mixture in the fridge first for 1 hour at least prior to deep frying.

When you are ready to deep fry, prepare a pot of hot oil over medium-high heat. Once the oil is hot, remove the meat mixture from the fridge, and drop tablespoonful of meat mixture into the hot oil and fry until golden brown, about 4 minutes total.

Repeat this step until all the meat mixture is used up. These fried chicken meatballs are best serve piping hot, with some chili sauce, such as sambal lampung or garlic and chili sweet sauce, and/or tomato ketchup.

Bakso Goreng Ayam - Fried Chicken Meatballs

Bakso Goreng Ayam – Fried Chicken Meatballs

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Curry Chicken Bread Rolls Recipe

Ever tried curry bread? This is one of the more unique bread that you can find in Indonesia, Malaysian, and Singapore. There are not many bakeries selling this, and I definitely haven’t been able to find any in the United States. So, if you are intrigued, let me share with you this recipe for curry chicken bread rolls.

Curry Chicken Bread Rolls

Chicken curry filling

First, make the chicken curry filling.

We will need some chicken meat, either breast or thigh works but I prefer the juicier thigh meat for this, some potatoes, curry leaves and curry powder (both are crucial to give the curry taste, so please don’t skip), along with garlic, shallot, and some other dry spices.

To speed up on cooking time, dice the chicken and potato into tiny cubes, like about 1/4″ cubes, definitely not bigger than 1/2″ cubes.

Cooking the curry is really fast, just a quick stir fry until both the chicken and potato cubes are cooked and tender, and make sure to cook until the sauce is really really dry, preferably no liquid, as in all the sauce sticks to the meat and potato dry.

Then, transfer the curry to a mixing bowl and chill in the fridge while we prepare the dough.

Curry Chicken Bread Rolls

Curry Chicken Bread Rolls

Killer toast (single-proof) bread dough

I make a double batch of killer toast bread dough.

And since the dough needs only one proof, once we finish kneading the bread into a smooth, soft, and elastic dough, you can immediately divide the dough into portions and start filling each with the curry filling. That’s about the hardest part really.

Next step is just wait for the dough to proof until volume is doubled, it should only take at most 1 hour in a warm kitchen.

Curry Chicken Bread Rolls

Curry Chicken Bread Rolls

Baking chicken curry bread rolls

Once the dough has finished proofing. Let’s preheat the oven to 180 Celsius (350 Fahrenheit).

Mix an egg with 1 teaspoon of water to make an egg wash, then brush each bread with egg wash.

Bake the bread in preheated oven for about 20-25 minutes, or until golden brown. I store any leftover bread in the fridge (inside a tupperware).

I simply pop them in the microwave for 15-20 seconds to reheat, they should return to their soft, fluffy, just-out-from-the-oven state once out from the microwave.

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