Category Archives: Recipes – chicken

Hundred flower chicken – 百花鸡 – Chinese New Year prawn cake


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A hundred young chickens? Or a new species of chicken called ‘hundred flower’ that is being cooked here? Don’t be fooled. I’ll let you in on a secret: There is no chicken in this except the skin and the hero of the dish is prawn actually.
I’m sure if you google this you will find some mythical story behind the birth of this dish, involving some ancient Chinese palace kitchen maid who was forced to create something for the king who has demanded a new dish or else heads will roll. Said maid thought long and hard and came up with such a dish – crispy on the outside and springy on the inside. King loved it and everyone was saved. The End. Anyway they all seem to have similar stories like that.
This isn’t one of those recipes that then passed from the palace kitchen to the general populace, from one generation to another in the family home. At least not to our family home. It was a case of ‘wow that’s an expensive dish! Should we try to make it at home with ingredients on hand?’
My mum went about trying it and it became one of those special dishes we do for special occasions or guests. I’ve simplified it a bit here by removing the crushed cashews – they just burn too easily and I reckon I could save on the calories for dessert instead!

Ingredients:
500g raw prawn cutlets
1 ‘sheet’ of chicken skin from two chicken breasts (tear the skin off a double chicken breast)

Marinade:
2 tsp chicken powder
2 tbsp mirin
1 tsp light soy sauce
1 tsp ground white pepper
1.5 tsp sugar
1 tsp sesame oil
2 tsp cornflour (corn starch)

Drain excess water from prawns and tip them onto a chopping board.
Stand tall, roll your shoulders back and prepare yourself (well your arms at least) for a good workout. Using first 1 knife chop the cutlets small. Best to use a chefy technique where you hold the tip of the knife down with your left hand while moving the blade up and down with your right.

When they have been all chopped, proceed to use two knives to give the prawn meat a good hammering. This is also good for your mind as you channel all your negative energy into moving your arms and mincing the prawns.

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Scrape the flattened prawn meat into a heap and give it another hammering.

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Repeat for a few times until you feel calm and all zen-like. I would suggest 4-5 times is enough. If not, you may benefit from some kick boxing classes!!

Put the prawn meat into a bowl and add the marinade in. Give it a few crazy stirs and when your arms are tired, leave it for 10 minutes.

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Dry the chicken skin and pat a good amount of cornflour on the inside of the skin, covering it all over.

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Using a large soup spoon, smear the prawn meat onto the chicken skin. Smooth it down and even. Now you have a large pattie.

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Heat the pan up and add a tiny teaspoon of oil. When it is hot, place the pattie in, skin side down.

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Pan fry for 1 minute on high and then 2 minutes on medium, till golden. Turn over and fry for another 3 minutes. Watch it to make sure it doesn’t burn.

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Remove from pan and cool on some kitchen paper. (the edges look a bit dark and it is really just the lighting!)

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Slice and plate up.
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Served here with some magic sauce – better known to most children as tomato sauce.
Wish you all a joyful and bountiful year of the Snake! (like what I did with the sauce squiggle?)

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Ps. If I ever have the guts to apply for a spot in Masterchef, this would be my audition dish!!

Quick and Easy Chicken Spaghetti Soup


It is a simple one pot dinner. I put everything in the pot, and while it cooks I can spend time with my family. My daughter can even help with tearing the meat. This is especially good for the cold winter when family members may be sick and need some simple hearty meals. You can turn it into a simpler, short-cut variation of this dish if you use chicken breast fillet rather than the whole chicken. However by keeping the chicken whole while cooking, moisture is retained and the chicken is a lot more succulent as a result.

Ingredients

2 litre chicken stock
1 litres water
2 carrots, diced
3 stalks celery, diced
2 medium onions, diced
6 black peppercorns
1 clove of garlic, crushed
1 Tbsp parsley
1 Tbsp thyme
1 bay leaf
1 teaspoon salt and pepper
1 chicken breast fillet or 1 size 10 chicken or 3 chicken legs
1 packet of spaghetti

Instructions

  1. Place the chicken stock and water in a large stockpot and bring it to a boil.
  2. Add everything except the spaghetti. Bring it back to a boil.
  3. Reduce heat to a simmer, skimming the surface of any foam. Cook for 40 minutes until the chicken is just done. If you are short in time and using chicken legs or chicken breast, simmer for 12 minutes only./li>;
  4. Remove the chicken and place in a large bowl of ice for it to cool. Skim and remove the peppercorns, garlic clove, parsley, thyme and bay leaf from the stock.
  5. Bring the stock back to a fast boil. Add in the spaghetti, and cook until the noodles are al dente (about 12 minutes).
  6. In the meantime, remove the skin from the chicken, and using your fingers, gently tear the meat off the bones. Set aside.
  7. Serve the chicken meat with the hot noodle soup.

Don’t forget to check out my earlier post for a chance to win $200 to spend at a camera shop!

Hand-shredded chicken with Japanese roasted sesame sauce


Who doesn’t love juicy, succulent chicken? Especially when it is cooked healthily with minimal effort? This dish only takes 20 minutes to make too – perfect for weeknights. By keeping the skin on the chicken while it’s steaming it helps retain the moisture of the chicken. I’ve used store bought Japanese roasted sesame sauce here. Previously I have tried mixing my own, using sesame paste, sugar and vinegar for a Sichuan flavour sauce. It isn’t as tasty as this Japanese style sauce though! So I’ve given in. I’m all for letting J participate in the makings of a dish. This one I let her pour in the sesame sauce just as we are about to serve it, she loves her ‘job’!

Ingredients

4 boneless chicken thigh cutlets or chicken breasts, skin on
1/4 telegraph cucumber, julienned
2 spring onion, whites only, juilenned
A handful of coriander, leaves only, washed and dried
About 4 tbsp Japanese roasted sesame sauce (more if you prefer a stronger taste)

Instructions
Marinate the chicken with 3 tbsp light soy sauce, 1.5 tbsp sugar, 1 tbsp corn flour, 1 tbsp of shao shing wine (or sherry).

Steam the chicken in a wok for 10 minutes.
While the chicken is cooking, prepare your vegetables and place in a bowl.
Remove the chicken and let it cool a bit.
Put on some disposable gloves (making sure there is no powder on the gloves! Or wash your gloved hands). Remove the chicken skin and tear the chicken meat into strips, following along its natural contours.
Pile into the bowl with the vegetables.
Pour over sesame sauce.
Mix and serve.
Simple. Easy. Delicious.

Chinese Poached Chicken


This is a dish where most of the cooking is done without spending too much time in front of the stove. You can work on your other dishes while this is cooking. Yes you have a bit of chopping and tearing to do in the end, but to me it is time well spent for a healthy, delicious and succulent dish. Chicken cooked like this remains very moist and tender. J loves this.

Ingredients:
1 size 14 whole chicken
2 litres chicken stock
2 teaspoon salt
8 whole black peppercorns
1 stalk of green onions, chopped into finger long lengths
5 slices of ginger
Enough water to cover the chicken

Dipping Sauce:
5 Tbsp oil
2 stalks of green onions, chopped into small thin rounds
4 slices of ginger, chopped into small pieces
3 tsp salt

Garnish (optional):
Cucumber ribbons
Coriander
Spring onions
Garlic chilli sauce
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Preparation time: 20 minutes
Cooking and cooling time: 1 hour and 10 minutes

Instructions:

1. Place the chicken, chicken stock, salt, peppercorns, green onions, ginger in a large stockpot and set it over high heat. Add enough water to cover the chicken.
2. Bring this to a boil, reduce heat to a low simmer, and cook for about 1 hour until the chicken is still very tender. Skim the surface of any foam. (If you own a Thermos cooker, then you would bring this to a boil for 5 minutes, take it off the heat and place it in the outer shell of the Thermos cooker for an hour).
3. Remove the chicken and place in a large bowl. Chill it with cold water. Replace water a few times until the chicken has cooled down.
4. Once the chicken is cool to the touch, set it in a large bowl.
5. If you don’t like eating chicken skin, gently remove it and discard.
6. Remove the wings and drums off. Reserve for plating.
7. Tease the two breasts off the bones – they should come off quite easily if the chicken is cooked. (If there are any signs of an undercooked chicken, you can put the whole chicken in the microwave for a short 30 seconds to finish the cooking process.) Set aside.
8. Continue to remove all the meat off the bones. Discard all bones.
9. Slice the chicken meat into thin pieces. Plate up with wings and drums on the side.
10. Make your dipping sauce by heating the oil in a small pan. Add the chopped green onions, ginger and salt. Fry until it is fragrant, about 1 minute.
11. Pour this into a dipping sauce dish, and serve with chicken.
12. Best served with hot rice and optional garnish of cucumber ribbons, coriander, extra spring onions and hot chilli sauce.