Pressure Cooker Chicken Stew

1. 1 whole free-range chicken (cut into 8 parts)
2. 4 potatoes (skin removed and cut into 4 parts)
3. 3 carrots (peeled and cut into 4 parts)
4. Spring onion (dark green parts) (cut into 3cm length)
5. Sea-salt
6. Corn-starch (OR potato/tapioca starch)
7. 1 1/2 cup water
8. 1 tablespoon oil
9. Sugar (optional)
10. White pepper (optional)

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1. Place all ingredients into pressure cooker and set 30 minutes.

2. Once it is done, pour into huge serving bowl.

3. Serve hot with rice or noodles.

Bon appetit!

Thermomix Chicken Floss

Ingredients:

1. Chicken meat from 1 whole free-range chicken used to boil soup OR 2 chicken breasts (make sure it's in small pieces so that it's easier for the TMX to shred it).
2. Sea-salt
3. Coconut nectar (OR Maple syrup for salicylate sensitive)
4. Pepper (optional)
5. Sesame oil (OR sunflower oil for salicylate sensitive)

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1. Place meat into TMX jug. Add all seasonings to the meat. Set to 40minutes/70C/speed 1.

2. If it's not dry enough, you might want to add some extra time (depending on how dry you want the floss to be).

3. The alternative way would be to place the chicken floss into the oven and bake it. You can preheat oven at 180C. Bake for another 1/2 hour or until golden brown.

4. You can add the floss to your porridge, rice, noodles or sandwich.

5. It can be kept longer in an airtight container placed in the fridge.

Bon appetit!

Baked Saffron Chicken Breast Strips

Ingredients:

1. 3 chicken breasts (cut into small pieces)
2. Sea-salt
3. A few strands of saffron
4. Black pepper (optional)
5. Oil

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1. Mix all the above in a mixing bowl and leave it to marinade in the fridge overnight.

2. Line a baking tray with baking paper.

3. Preheat oven at 230C.

4. Spread the marinated chicken onto the tray evenly.

5. Bake for 40 minutes or until golden brown.

6. Allow to slightly cool before serving.

Bon appetit!

Gluten-Free Chicken Nuggets

Ingredients:

1. 600gm of minced chicken (seasoned with sea-salt, corn-starch/potato starch, pepper (optional) and oil)

2. A bowl of millet flakes

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1. Line a baking tray with baking paper. 

2. Preheat oven at 200C.

3. Form the chicken mixture into nugget shapes. 

4. Then roll the chicken nuggets in the millet flakes. Make sure all sides are coated with the flakes.

5. Place the nugget on the baking tray. 

6. Repeat the same until all the chicken mixture are used up. 

7. Bake for 35 minutes or until golden brown. 

8. Allow to cool before serving.

Bon appetit!

Baked Saffron & Garlic Chicken

Ingredients:

1. 4 chicken chop (chicken thigh/drumstick deboned)
2. 6 cloves of garlic (outer layer removed and chopped into very fine)
3. A few strands of saffron
4. Juice of 1 lemon (you can omit this if you're on a low-salicylate diet)
5. Sea-salt
6. Pepper

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1. Mix all ingredients and marinate chicken with it.

2. Place in fridge for a few hours.

3. Preheat oven at 230C.

4. Line baking tray with baking paper.

5. Place the chicken chops on the baking tray (skins facing down).

6. Bake for 25 minutes.

7. Turn the chicken chops over (with skins now facing upwards).

8. Continue baking for another 25 minutes.

9. Serve with hot rice.

Bon appetit!

Thermomix ABC Chicken Stew

Ingredients:

1. 1/2 free-range chicken (cut into 4 to 5 parts)
2. 6 potatoes (skin peeled and cut into half)
3. 2 medium sized carrots (skin peeled and cut into 4 parts)
4. 1 big onion (outer layer removed and cut into half)
5. 5 garlic cloves (outer layer removed)
6. Sunflower oil
7. Sea-salt
8. Filtered water
9. Corn starch
10. Tamari sauce

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1. Place the garlic into the TMX jug.

2. Drizzle some sunflower oil.

3. Set 5 minutes/Varoma/Reverse/Spoon. Remove the MC (mixing cup).

4. While the garlic is being stir-fried by the TMX, prepare the sauce in a small bowl. Add the cornstarch, sea-salt, tamari sauce, and water into the bowl and mix well.

5. Once the garlic is done, add the chicken parts, potatoes, carrots and big onions.

6. Pour in the sauce mixture.

7. Set to 16 minutes/Varoma/Reverse/Spoon. Cover with the MC (mixing cup).

8. If it's not cooked, you can add another 5 minutes or until it is throughly cooked. Pour into serving dish once it is done. Serve hot.

Bon appétit!

A Fiery CNY Eve Lunch!

A very Happy Fiery Monkey Chinese New Year to all my Chinese fellow bloggers and readers.

Here was what we had for our reunion meal.

Steamed fish.

Thermomix stir-fried choy sum with carrots and prawns.

Steamed beancurd with minced pork (Yong Tau Foo).

Curry potato and pork.

Steamed okra with minced pork (Yong Tau Foo).

Steamed bittergourd with minced pork (Yong Tau Foo).

Double boiled bone broth with lotus root.

Steamed chicken.

And brownies for dessert! 

Thermomix Stir-Fried Bitter Gourd Chicken

Ingredients:

1. 1/2 garlic clove
2. 2 chicken breasts (cut into strips and seasoned with sea-salt)
3. 1/2 bitter gourd (cut into thin slices)
4. Sunflower oil
5. Sea-salt

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1. Place garlic into TMX jug.

2. Set to 5seconds/Reverse/Speed 5. Remove all the garlic skin.

3. Scrape the wall with the spatula.

4. Add some oil.

5. Set 5minutes/Varoma/Reverse/Spoon. Remove MC.

6. Add the chicken and bitter gourd.

7. Set 10minutes/Varoma/Reverse/Spoon. Replace MC. (Add a dash of sea-salt to the dish halfway through the hole in the lid. Remember to replace the MC.)

8. Serve hot with steaming rice.

Bon appétit!

Thermomix Turmeric & Garlic Chicken Pieces

Ingredients:

1. 2 stubs of turmeric (also known as yellow ginger) (outer layer removed)
2. 1/2 clove of garlic
3. 2 chicken breasts (cut into strips)
4. Sea-salt
5. Sunflower oil

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1. Place garlic into the TMX jug. Cover with lid.

2. Set 5 seconds/Reverse/Speed 5. Remove the garlic skin.

3. Add the turmeric into the jug.

4. Blend the turmeric and garlic at 30seconds/Speed 6.

5. Scrape everything down with the spatula.

6. Add oil and set 5 minutes/Varoma/Reverse/Spoon. Remove the MC.

7. Once it is done, add the chicken.

8. Set to 10 minutes/Varoma/Reverse/Spoon. Use the MC.

9. Check whether the chicken has been thoroughly cooked. You can add a few more minutes if it's not. But to me, 10 minutes is more than enough.

10. Serve hot with rice.

Bon appétit!

Thermomix Chicken Stew

Ingredients:

1. 1/2 chicken cut into about 12 pieces (you can choose to leave the skin on)
2. 5 garlic bulbs
3. 5 medium sized potatoes (cut into roughly the size of the chicken pieces)
4. 1 teaspoon of cornstarch
5. Sea-salt
6. Tamari sauce
7. Sunflower oil
8. *Pepper (optional)
9. 200ml of water (OR chicken broth)

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1. Place the garlic with skin into the TMX jug.

2. Set 5 seconds/Reverse/Speed 5.

3. Collect all the skins and throw away.

4. Pour in some sunflower oil.

5. Set 5 minutes/Varoma/Reverse/Spoon. Remove the MC (mixing cup).

6. While the garlic is being stir-fried by the TMX, prepare the sauce in a small bowl. Add the cornstarch, sea-salt, tamari sauce, pepper and water in to the bowl and mix well.

7. Once the garlic is done, add the chicken chunks and potatoes.

8. Pour in the sauce mixture.

9. Set to 16 minutes/Varoma/Reverse/Spoon. Cover with the MC (mixing cup).

10. If it's not cooked, you can add another 5 minutes or until it is throughly cooked. Pour into serving dish once it is done. Serve hot.

Bon appétit!

Claypot Bittergourd Chicken

Ingredients:

1. 1 medium-sized bitter gourd (washed thoroughly and cut into small chunks)
2. 1 antibiotic-free/free-range chicken (cut into 10 parts)
3. Sea-salt
4. Sunflower oil
5. 1/2 clove of garlic (outer layer removed)
6. 2 tablespoons of Tamari sauce
7. 1 1/2 cup of chicken broth

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1. Heat a clay pot on medium high.

2. Drizzle some sunflower oil once the clay pot is heated up.

3. Add the garlic and stir-fry until slightly browned and a wonderful garlic aroma wafts through the air.

4. Add the bitter gourd, chicken, chicken broth, Tamari sauce and sea-salt and bring the dish to a boil.

5. Change the heat to low-heat.

6. Simmer for about 1/2 hour to 45 minutes.

7. Serve hot with rice.

Bon appétit!

Chilli Chicken

IMPORTANT NOTE: This dish is very high in salicylates!


Ingredients:

1. 5 red chilli pepper (seeds removed)
2. 1 garlic clove (skin removed)
3. 10 shallots (skin removed)
4. 6 large old potatoes (skin peeled and cut into chunks)
5. 8 drumsticks (with skin) (seasoned with sea-salt)
6. Sea-salt
7. 2 cups of chicken broth
8. Sunflower oil

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1. Blend the red chilli pepper, garlic and shallots together until they form a paste. Set aside.

2. Heat a wok on high heat.

3. Drizzle some sunflower oil.

4. Once the oil is heated up, add the potatoes and cook until browned. Scoop up and set aside.

5. Heat a clay pot on medium heat.

6. Drizzle some sunflower oil.

7. Then add the blended paste and stir it continuously until a fragrant aroma wafts from the mixture and it has turned into a darker shade of colour.

8. Add the drumsticks, cooked potatoes and chicken broth.

9. Turn to low heat and allow to simmer for about an hour.

10. Scoop up onto serving dish and serve hot with rice.

Bon appétit!

PS: I could only take about two spoonful of this dish. This is a major GERD trigger for me. Two spoonful is better than none!

The Powerful Homemade Chicken Essence

Chicken essence originated from the Ming Dynasty. It is known as a powerful health tonic which helped the emperor recover from his mental fatigue. So it comes to no surprise that the Chinese consume chicken essence whenever they feel fatigued.

There were a few times (about 10 years ago) where we bought the Brand's Chicken Essence to drink. But commercialized food can never win over home-made food!

Chicken essence is basically 100% juice from the chicken which is extracted using the double-boil method. Some people use a smaller pot in a bigger pot.

I bought a double boiler to do this.

Ingredients:

1. 1 small free-range and antibiotic-free chicken (skin removed) (cut into 4 parts)
2. Water

There's a drainer in it. 

Place chicken on top of drainer. 

Cover it and then add water to the level indicated. 

Boil for 4 hours.

The potent home-made chicken essence. 

I slept like the dead last night and was thoroughly refreshed in the morning after drinking this super food! Try it!

Click on LINK to read on a study which was done on the benefits of consuming chicken essence.

Home-Made Chicken Floss

Ingredients:

1. 1 whole chicken (which was used to boil soup)
2. Sea-salt
3. Tamari sauce
4. Sunflower oil
5. *Sesame seed oil
6. *White pepper (grounded)

*optional
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1. Debone the whole chicken.

2. Place the meat in a food processor and blend it until it is fine.

3. Add sea-salt, sunflower oil and tamari sauce to the blended chicken (if you can tolerate, add grounded white pepper and sesame seed oil). The amount of the ingredients is up to how tasty you want it to be.

4. Heat a wok on high heat.

5. Drizzle some sunflower oil.

6. Once the oil is heated up, add the blended chicken mixture and fry.

7. Turn the heat to medium and fry the mixture continuously until it has turned golden brown.

8. Scoop up the dish onto serving plate.

9. You can serve it with hot rice or keep them in freezer bags for future use.

Bon appétit!

Stir-Fried Chicken, Potato & Liver

Ingredients:

1. 1 piece of chicken breast (cut into small pieces and seasoned with sea-salt)
2. 6 pieces of chicken liver (seasoned with Tamari sauce [white sauce which is wheat-free])
3. 8 medium sized old potatoes (peeled and sliced into thin pieces)
4. Sea-salt
5. Sunflower oil
6. *Big onions (optional)
7. 1/2 cup of filtered water

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1. Heat a wok on medium high.

2. Once it is hot, drizzle some sunflower oil.

3. Add the sliced potatoes and (*big onions - optional).

4. Cook until potatoes are softened.

5. Add the chicken pieces, liver and 1/2 cup of water.

6. Season with sea-salt.

7. Stir fry until the chicken pieces and liver are thoroughly cooked.

8. Scoop up onto serving dish.

9. Serve hot with rice.

Bon appétit!

The Scary Chicken

Picture taken from HERE

Christmas 2014 (Part Five): The Feast!

From top (clockwise):

Salted, butter giant prawns, The Feast, baked butter corn, stir fried broccoli with carrots and baby corn, fu chok and bitter gourd chicken soup, the prawns, baked potatoes, char siew pork, Empress chicken & turkey (which was bought).

I didn't have any turkey.

Christmas 2014 (Part Three): Empress Chicken

Ingredients:

1. 1 whole free-range chicken (with skin) - rubbed thoroughly with salt (and grounded pepper IF you can tolerate)
2. Sea-salt
3. Black pepper (*Optional)

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1. 2 to 3 weeks prior to the Christmas, buy a whole free-range chicken, fresh from the market.

2. Wash it thoroughly upon reaching home.

3. Then rub salt (and pepper if you are able to consume it). Use the salt liberally.

4. Then wrap it up and keep it in the freezer.

5. Two days or a day prior to the time you want to cook it, take it out from the freezer and defrost it in the fridge.

6. Fill a large pot with enough water to soak the chicken in it.

7. Boil the whole chicken for about 40 minutes.

8. Take the whole chicken out and drain the water from the chicken.

9. Line a baking tray with baking paper.

10. Preheat oven at 230C.

11. Bake the whole chicken for approximately 50 minutes.

12. Place the whole chicken on a serving dish.

Bon appétit!

Braised Tofu Pok Chicken

Ingredients:

1. 1 whole range-free chicken (skin removed and cut into 4 parts)
2. 20 pieces of washed tofu-pok (tofu pok is also known as deep fried tofu or deep fried beancurd)
3. 1 garlic clove (outer layer removed but leave it in bulb sizes)
4. Sunflower oil
5. Sea-salt
6. 2 tablespoons ofd tamari sauce
7. 3 cups of chicken broth

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1. You can either use a crock pot for this or a clay pot over the stove fire. I used my trusty old multi-function rice cooker.

2. Stir fry the garlic with sunflower oil until the aromatic garlic smell permeates the whole kitchen.

3. Place the chicken, tofu pok, chicken broth, tamari sauce, the cooked garlic into a large pot.

4. Heat it up until it boils.

5. Sprinkle some sea-salt and then allow it to simmer on the smallest fire/heat (with the lid closed) for about an hour or so.

6. Once it is done, serve hot with piping hot rice.

Bon appétit!

Stir Fried Lotus Root & Minced Chicken

The lotus root or lotus rhizome is from the lotus plant. In the Chinese and Japanese cultures, the lotus plant is held in high esteem. In Japan, the lotus root is popularly known as renkon.

The lotus root is a very good source of fibre. It is also an excellent source of vitamin C.

For the chicken soup, the larger and fatter lotus roots are used. For stir-fried dishes, a slimmer version of the lotus root is used.

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Ingredients:

1. 1 medium sized slim lotus root (outer layer peeled and sliced into thin slices)
2. 400gm of minced chicken (seasoned with sea-salt)
3. Sunflower oil
4. Sea-salt

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1. Heat up a wok.

2. Drizzle some sunflower oil.

3. Add the lotus root and stir-fry for about 5 minutes.

4. Add about 1/2 a cup of water and turn the fire to the lowest.

5. Cover the wok and let it simmer until the lotus root slices are cooked. (It will still be crunchy)

6. Remove the cover and add the minced chicken.

7. Stir fry the minced chicken until thoroughly cooked. Break the minced chicken into fine pieces.

8. Sprinkle some sea-salt and mix thoroughly.

9. Scoop onto serving plate. Serve with warm rice.

Bon appétit!