迷失香焗茄子雞 Baked Rosemary Chicken with Eggplants

蠔油冬菇炆雞 Braised Chicken with Shitake Mushrooms in Oyster Sauce

材料:
冬菇、雞肉、豉油、蠔油、紹酒、水、糖、蔥

雞肉韮菜粉絲水餃 Chicken Dumpling

材料:
水餃皮、絞雞肉、韮菜、粉絲、雞蛋、水、鹽、豉油、糖

咸魚雞粒炒飯配生菜 Fried Rice with Chicken, Lettuce, and Salted Fish

忙緊忙緊, please bear with me my friends ! !

點樣喺忙裡偷閒減減壓, 生活得 balance 又可以煮餐飯仔, 真係要時間調節 & adjust 架!~

講真 e 度個個都忙, 好多人都會話邊有時間煮, 尢其要返工啦~ 不過我就覺得可以食得健康 d 都係值得嘅!~

材料:
雞肉、咸魚、生菜、雞蛋、洋蔥、飯、鹽、豉油、糖、紹酒

食剩咗嘅飯, 最好就用黎炒嘞!

雞肉切粒用豉油糖醃一陣, 咸魚去骨起肉切微粒, 生菜洗淨切絲, 洋蔥切粒, 雞蛋加少少鹽拂匀

先爆洋蔥至變色 & 發出香味兜起, 煎雞粒至九成熟灒灒酒兜起, 咸魚炒香兜起

起鑊炒冷飯, 兜匀兜散加咸魚雞粒洋蔥回鑊, 炒炒炒, 炒到咁上吓加雞蛋兜匀, 再加一半生菜兜兩兜搞掂, 再放剩餘生菜係面食嗰時先撈匀咁賣相係咪靚呀~ ;P

東江鹽焗雞飯 Chicken over Rice

簡易版鹽焗雞~

啱晒成日忙但又想煮餐晚飯仔食吓嘅朋友!

材料: 雞肉 & 鹽焗雞粉

雞肉用半包鹽焗雞粉醃半個鐘

大火蒸二十分鐘, 熄火焗十分鐘

切件搞掂, 煮個靚飯又一餐~ ^^

冬菇腐竹腸炆雞 Shitake Mushrooms and Beancurd Rolls with Chicken

嗰日行 chinese 超市, 又俾我發現咗新野

就係 e 個腐竹腸嘞

佢貌似腸粉咁一 look look

食落口感似麵筋嘅物體

其實係腐竹黎嘅!

腐竹, 我至愛呢~

炆個冬菇 & 雞 with oyster sauce, yummy oh!!~

材料:
雞肉、冬菇、腐竹腸、蠔油、豉油、糖


先將冬菇浸軟, 去艼, 一開四

腐竹腸解凍切段

雞肉用豉油 & 糖醃三十分鐘

白鑊煎腐竹腸至兩面金黃兜起

熱鑊落油, 大火將雞粒煎至兩面金黃兜起

冬菇用浸冬菇嘅水加點蠔油、 豉油 & 糖煮十分鐘, 加腐竹腸 & 雞粒, 加蓋用中火炆多十分鐘搞掂食得

北菇滑雞臘腸煲仔飯 Claypot Rice with Chicken, Shitake Mushrooms and Preserved Sausages

開年啦喂!!~

天寒地凍, 最好就黎個暖笠笠煲仔飯做 lunch!

米用 250克, 水就用 320克

先浸軟冬菇, 剪去艼 & 一開四

再醃雞粒: 用豉油、糖、紹酒、粟粉、麻油

臘腸用滾水沖一沖, 切薄片

再切兩片薑

先放米 & 水於瓦煲內, 用大火煮至滾

放雞粒、冬菇、臘腸、薑片係米面, 加蓋用中火煮大約十分鐘 (唔好中途開蓋)

聽到滋滋聲就轉細火繼續煮

一聞到少少燶味就熄火, 焗佢十五分鐘, 千祈唔好八八掛掛開蓋睇佢喎 --> 最難係 e 點 haha

煮個甜豉油: 用生抽老抽糖加三分一杯水煮滾搞掂, 美味煲仔飯食得! (鍾意咪烚多兩條菜囉)~ ^^

忌廉蘑菇雞湯配螺絲粉 Cream of Mushroom and Chicken with Shell Pasta

煮咗個蘑菇忌廉湯再加個 pasta, yummy yummy 又一餐!! ^^

檸檬蜜糖雞翼 Honey Lemon Chicken Wings

你鍾意雞鎚多 d 定係雞中翼多 d 呢?

我就鍾意雞中翼!!!!

e 個又係似足 BBQ 版雞翼, 好香口!!

材料:
1 pack 雞翼、檸檬半隻搾汁、一湯匙豉油、一湯匙砂糖、一湯匙魚露、半湯匙蒜茸粉、一茶匙薑茸

(後下: 一湯匙蜜糖)

1. 將材料放進 ziplock bag 放雪櫃醃一晚備用。
2. 預熱焗爐 to 420˚F. 焗盤鋪兩層鍚紙, 放雞翼。
3. 袋中汁料加一湯匙蜜糖撈匀, 掃於雞翼面, 入爐焗二十分鐘, 再掃蜜糖汁一次, 再焗多三分鐘, 搞掂食得。

*記得睇睇火, 個人焗爐溫度都有差嘛, 唔夠熟 or 唔夠燶就焗耐少少, 燶得滯就要減溫度囉~ 最緊要變通嘛!!~ ;P

酥皮忌廉蘑菇雞湯 Cream of Mushroom and Chicken Soup with Puff Pastry Shell

酥皮湯~ 令我諗起以前喺香港嘅馬利奧餐廳. 佢有個酥皮海皇湯好正架!
好記得當時海運大廈有一間馬利奧, 中學時期嘅我去食過酥皮海皇湯, 當然一試難忘啦~ ^^


大概幾個月前, 我問男朋友仔生日想食d 咩, 佢就提過想食酥皮湯 or Chicken Pot Pie. haha. Chicken Pot Pie 就係更加洋化嘅 comfort food. hmm.. 都係想整酥皮湯多 d, 所以就試著整俾佢食!



個忌廉蘑菇雞湯係自己 from the scratch 煲架, 好味過 Campbell's 的多多聲! 其實都唔難煮, 你都試吓啦! d 材料仲 fresh 好多 tim~ 鐘意嘅又可以落多 d 蘑菇仔~

Ingredients:
2 packs fresh mushrooms(sliced)
1/2 onion(chopped)
4 cloves garlic
1 1/2 cup low fat milk
1/2 cup whipping cream
1 can chicken broth
1/4 teaspoon dried thyme
1 potato(chopped into small cubes)
1 bunch of spinach(use the leaves only)
2 pieces of chicken(cut into small pieces)
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon ground black pepper

Directions:
*In a small skillet, saute chicken over medium high heat for two minutes. Set aside.
*In a large skillet, saute onions and garlic for one minute. Add mushrooms and stir-fried for two minutes. Turn off heat and wait for it to cool down a bit.
*Mix low fat milk and whipping cream in a measuring cup.
*In a blender/ food processor, puree half the mushroom mixture with milk mixture till smooth.
*In a saucepan, melt the butter over medium low heat, whisk in flour. Add mushroom puree, chicken broth, chicken, potato, spinach, black pepper, thyme and the rest of mushroom mixture from the skillet; stirring constantly, bring it to a boil, cook for about 10 minutes or until thickened.

This is the frozen puff pastry sheets that I use, by Pepperidge Farm, super convenient:



~先解凍~
*Before you make the soup, it's recommended to put the pastry sheet out since you need to thaw it for about 45 minutes till it's easy to unfold and handle.

~預備蛋水~
Prepare egg wash: beat together 1 egg + 1 teaspoon of water

~加酥皮~
Fill a bowl with cream of mushroom and chicken soup and place onto a baking sheet. Trim pastry sheet into desire size that fits your bowl. Put the pastry sheet on top of the bowl and wrap around the edge. Brush egg wash onto the pastry sheet. Bake in 400˚F preheated oven for about 15 minutes or until golden brown. Ready to serve.

粉絲雞蓉豆腐 Tofu with Bean Vermicelli and Ground Chicken

材料:
豆腐、絞雞肉、粉絲、豉油、糖、蠔油、水、chili pepper、蔥

日式咖哩薯仔雞 Japanese Chicken Curry with Potatoes

日式咖哩好方便又煮一大煲, 都係用咖哩磚. 可以配牛或雞都得!
個人就鍾意用去皮去骨雞脾肉多. 加 d 薯仔, 紅蘿白 & 洋蔥. YUMMY!!~

Ingredients:
chicken
potatoes
onions
carrots
water
japanese curry

波菜雞蓉意粉米 Orzo Pasta with Ground Chicken and Spinach

e 個係扮飯嘅意粉! wahaha

Ingredients:
orzo pasta
ground chicken
spinach
onions
garlic
dried parsley
black pepper
soy sauce
sea salt
sugar
garlic powder
chicken broth
water
shaoxing wine
olive oil

海南雞脾 Hoi Nam Chicken Leg

Happy Thanksgiving!

雞肉煙肉粒釀蘑菇 Stuffed Mushrooms with Ground Chicken and Bacon Bits

平時我最愛用蟹肉&火腿釀蘑菇, 今次搞搞新意思, 試用雞肉釀, 又唔錯 bor! ^^
食落去蘑菇有汁湧出, 所以唔洗煮個芡汁架喇.
我整嗰陣個面灑咗 d sea salt, 不過可以唔洗落都得, 因為 d bacon bits 咸~

材料:
蘑菇、絞雞肉、煙肉粒適量、老抽、蒜粉、莞茜粉、糖、橄欖油

做法:
1. 先醃雞肉: with 老抽、蒜粉、莞茜粉、糖, 搞匀備用。
2. 處理蘑菇: 洗淨(or 抹乾淨), 去艼, 艼切微粒備用。
3. 預熱焗爐 to 375˚F. 焗盤鋪鍚紙, 掃上橄欖油。
4. 白鑊 (means 唔洗落油), 中火將蘑菇煎 45秒, 目的: 將蘑菇底弄平。
4. 將煙肉粒&切碎了的蘑菇艼加入雞肉拌勻, 釀入剛煎好的蘑菇內, 放焗盤上, 入焗爐焗 25分鐘, 搞掂。

豉油皇雞脾 Soy Sauce Chicken Leg

雞脾打人牙骹軟~ wakaka
今次用傳統製法(非電飯煲雞脾), 確實 yummy! ;D

棉花雞 Steamed Bean Curd Chicken and Fish Maw Rolls

e 邊飲茶好少會有棉花雞 or 雞扎食, 真係勁 miss 香港嗰 d!!~
今次第一次整棉花雞~ 效果都唔錯, 可以再試吓買第二隻 ham 同埋用雞脾肉嚟整. 我後尾再煮多個蠔油芡汁仲正, 不過唔記得影相~

記得媽咪都好鍾意食棉花雞架~ 佢話一舊入面有幾樣野食 wor.. 我同意!!~ ;D

材料:
腐皮、雞肉、冬菇、魚肚、蠔油、豉油、砂糖、鹽

意大利瓜炒洋蔥雞柳 Stir-fried Yellow Squash with Chicken and Onions

Ingredients:
yellow squash
chicken
onions
garlic
soy sauce
salt
sugar
garlic parsley powder
water
shaoxing wine

Directions:
* Marinade chicken with soy sauce, salt and sugar for an hour or so, set aside.
* Cut yellow squash into pieces; slice onions; chop garlic and set aside.
* Put olive oil in a skillet over high heat, add chicken pieces, cook each side for a minute, sprinkle with shaoxing wine, add a little bit of water then put lid on and cook till well done. Remove from skillet.
* Put olive oil in a skillet over medium high heat, add in garlic and onions, stir-fry for a minute. Add yellow squash, stir-fry for another minute; add water, salt and garlic parsley powder; cover with lid and simmer for 3 to 4 minutes. Add chicken back into the skillet, saute well and ready to serve.

蠔油豆腐雞球配生菜 Tofu and Chicken Over Lettuce with Oyster Sauce

材料:
豆腐、雞肉、生菜、蠔油、生抽、老抽、糖、鹽、蔥

做法:
1. 雞肉用蠔油、生抽、糖、鹽醃半小時; 豆腐切粒備用。
2. 生菜放滾水煮三分鐘兜起放碟上備用。
3. 熱鑊落油, 放雞肉, 半煎半炒至七成熟, 加豆腐、老抽&水, 加蓋煮四分鐘搞掂, 兜起放生菜上加蔥花食得。

蒜蓉磨菇雞球 Chicken with Mushrooms in Garlic Sauce

Ingredients:
2 pieces chicken
1 pack mushrooms
5 cloves garlic (minced)
1 tablespoon soy sauce
2 teaspoons white sugar
1 teaspoon salt
1 tablespoon sesame oil
1/2 teaspoon pepper
1 tablespoon shaoxing wine
1/3 cup chicken broth
2 teaspoons corn starch (mixed with water)

Directions:
* Clean mushrooms and removed stems. Slice into pieces; set aside.
* Cut chicken into pieces, marinated with soy sauce, white sugar, and salt for about an hour. Coated chicken with sesame oil right before cooking.
* Put oil in heated skillet, stir-fry garlic till light brown. Add chicken, stir-fry for about 3 minutes till medium well. Remove from skillet and set aside.
* Put mushrooms into skillet, fry for a minute, sprinkle with shaoxing wine. Add some chicken broth and pepper. Let cook for about a minute with lid on. Then put chicken back to skillet, cook for another 2 minutes till chicken is done. Add corn starch water for sauce thickening. Remove from pan; garnish with green onions and ready to serve.