Chicken

Chicken / Eggs, Cheese, & Dairy / Main Dishes — 2 Comments
17
Feb 12

Thai Chicken Curry

After trying Thai in your kitchen, you’ll be reluctant to ever eat at or order from a Thai restaurant again. The first time I ever made Thai food myself, I couldn’t believe how easy and cheap it was! And the taste? I have to admit it’s restaurant worthy. And you know what you’re putting into it! It’s a serious win-win situation.

Thai Chicken Curry

Ingredients

  • 1 can coconut milk
  • 1 1/2 tsp Thai curry paste
  • 1 bell pepper sliced
  • 1 white or red onion sliced
  • 1 lb. chicken breast or tenders cut into strips or bite-size
  • 1 tbsp honey or brown sugar
  • 1 tbsp fish sauce
  • 1 tsp ginger paste or minced
  • 1 cup chopped tomatoes seeded
  • fresh basil leaves torn
  • frozen green peas
  • juice of half a lime
  • salt

Instructions

Bring about 1/4 can of coconut milk and Thai curry paste to a boil over medium-high heat in a large skillet, stirring to mix thoroughly. Add bell pepper and onion slices, and sauté until slightly softened, about 5 minutes. Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Stir and cook until chicken is thoroughly cooked, about 5 minutes. Add tomatoes, basil, frozen peas, and lime juice, and allow to simmer for about 1 minute. Season with salt according to taste.

First prep your veggies. And don’t be limited by these. You can add whatever your little heart desires. I used these yellow sweet mini peppers instead of bell peppers, because they were in the fridge being ignored.

Then cut your chicken anyway you want. I cut them into sashimi-looking pieces, because I wanted to feel like a sushi chef.

And these are the rest of the ingredients, minus the ginger paste. If you buy a little jar of the Thai red curry paste, it will last forever. Same goes for the fish sauce. I usually use the Three Crabs brand fish sauce, but this Thai Kitchen brand was lingering in my fridge for a while.

Bring 1/4 can of coconut milk and curry paste to a boil over medium-high heat, stirring to mix.

Sauté pepper and onion slices for about 5 minutes.

Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Cook for about 5 minutes or until chicken is cooked thoroughly.

Then add your tomatoes, basil, frozen peas, and lime. Simmer for about 1 minute. Doesn’t my nail color look great against the lime?

Forgot to add my frozen peas. I feel like frozen peas are almost a must for this. Not only does it add color, but I love the texture of them in every bite. Of course you have to use frozen peas for that almost-crunch. No canned peas please.

Add salt to taste, and garnish with fresh basil to be fancy. A bowl of steaming rice is also a must.

Wasn’t that super easy?

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Thai Chicken Curry

Ingredients

• 1 can coconut milk
• 1 1/2 tsp Thai curry paste
• 1 bell pepper sliced
• 1 white or red onion sliced
• 1 lb. chicken breast or tenders cut into strips or bite-size
• 1 tbsp honey or brown sugar
• 1 tbsp fish sauce
• 1 tsp ginger paste or minced
• 1 cup chopped tomatoes seeded
• fresh basil leaves torn
• frozen green peas
• juice of half a lime
• salt

Instructions

Bring about 1/4 can of coconut milk and Thai curry paste to a boil over medium-high heat in a large skillet, stirring to mix thoroughly. Add bell pepper and onion slices, and sauté until slightly softened about 5 minutes. Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Stir and cook until chicken is thoroughly cooked, about 5 minutes. Add tomatoes, basil, frozen peas, and lime juice, and allow to simmer for about 1 minute. Season with salt according to taste.
http://cynthiakim.com/2012/02/17/thai-chicken-curry/

Chicken / Low Carb / Main Dishes — 4 Comments
07
Dec 11

Chicken with Rosemary-Garlic-Mustard Sauce

I was excited to put this dish together without having to pick up additional ingredients at the market. For me, these ingredients are pretty essential, so I always have them. I hope you do too! What’s even better is that the recipe is pretty simple with minimal mess!

Chicken with Rosemary-Garlic-Mustard Sauce

Ingredients:

  • 2 chicken breast halves (2 servings pictured above)
  • extra virgin olive oil
  • 1/4 to 1/2 cup white wine
  • 3/4 cup low-sodium chicken broth
  • rosemary sprigs
  • minced garlic
  • 1/2 tbsp all-purpose flour
  • 1 tbsp water
  • 1 tbsp whole grain dijon mustard
  • 1/2 tbsp (or more :) ) unsalted butter
  • Kosher salt
  • black pepper
  • capers (optional)
  • lemon wedges (optional)

Directions:

  1. Preheat oven to 350°F, and heat a skillet over medium-high heat.
  2. Pat dry chicken breasts, and lightly sprinkle both sides with salt and pepper. Add oil to the heated skillet, and cook for about 5 minutes on each side. Transfer chicken breasts to a baking dish, and bake for about 10 to 15 minutes depending on the thickness of the breasts. Make sure chicken is cooked properly.
  3. While chicken is baking, pour white wine into the skillet, and deglaze (scrape the bottom of the skillet to make sure that the brown bits are released). Reduce the wine until it slightly thickens. Add the chicken broth, garlic, a sprig of rosemary, and capers (if you’d like), and raise the heat to bring to a boil.
  4. Mix the flour and water together, and add the mixture and mustard into the skillet. Let it boil and reduce. Add butter, and salt and pepper to taste. Add any juices from the baking pan into the sauce.
  5. Plate the chicken, pour the sauce on top, and serve with lemon wedges.

Don’t forget to preheat the oven first! I hate waiting for the oven to preheat. Lightly sprinkle the chicken breasts with salt and pepper, and cook for about 3 to 5 minutes on each side depending on the thickness.

Transfer them to a baking dish, and cook for about 10 to 15 minutes. That’s all for the chicken! Now onto the sauce.

Pour the wine into the pan, and deglaze. That means scrape off the yummy brown bits and pieces from the bottom of the pan. Then pour yourself a glass of wine. This is optional. Let the wine reduce a bit…in the pan and in the glass.

I like to bruise rosemary sprigs to release the aromatic oils and release the flavor. Just lightly pound on it with the back of a knife, and smell the herb coming to life! That rhymes.

Add the chicken broth, raising the heat to bring it to a boil. Also add the garlic, rosemary, and capers if you like them.

Mix the flour and water…

Pour it into the broth…

Along with the grainy mustard.

Let it boil and reduce until it thickens to your liking.

Add butter and the juices from the baking dish. Salt and pepper to taste. Notice how the sauce has thickened by the visible part of the pan.

Plate and enjoy with some lemon and more wine! Pretty simple, right?

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Chicken with Rosemary-Garlic-Mustard Sauce

Ingredients

◦ 2 chicken breast halves (2 servings pictured above)
◦ extra virgin olive oil
◦ 1/4 to 1/2 cup white wine
◦ 3/4 cup low-sodium chicken broth
◦ rosemary sprigs
◦ minced garlic
◦ 1/2 tbsp all-purpose flour
◦ 1 tbsp water
◦ 1 tbsp whole grain dijon mustard
◦ 1/2 tbsp (or more :)) unsalted butter
◦ Kosher salt
◦ black pepper
◦ capers (optional)
◦ lemon wedges (optional)

Instructions

1. Preheat oven to 350°F, and heat a skillet over medium-high heat.
2. Pat dry chicken breasts, and lightly sprinkle both sides with salt and pepper. Add oil to the heated skillet, and cook for about 5 minutes on each side. Transfer chicken breasts to a baking dish, and bake for about 10 to 15 minutes depending on the thickness of the breasts. Make sure chicken is cooked properly.
3. While chicken is baking, pour white wine into the skillet, and deglaze (scrape the bottom of the skillet to make sure that the brown bits are released). Reduce the wine until it slightly thickens. Add the chicken broth, garlic, a sprig of rosemary, and capers (if you'd like), and raise the heat to bring to a boil.
4. Mix the flour and water together, and add the mixture and mustard into the skillet. Let it boil and reduce. Add butter, and salt and pepper to taste. Add any juices from the baking pan into the sauce.
5. Plate the chicken, pour the sauce on top, and serve with lemon wedges.
http://cynthiakim.com/2011/12/07/chicken-with-rosemary-garlic-mustard-sauce/

Appetizers & Snacks / Chicken / Korean / Low Carb / Main Dishes — 2 Comments
14
Oct 11

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 2

So where did I leave off in Part 1? That’s right. Hubby finished deep frying the 40 wings. Believe me…I would have been just as happy to eat them like that, but then it wouldn’t be Korean Sweet & Crispy Chicken Wings. They would just be Crispy Chicken Wings. Not that there’s anything wrong with that!

While these wings rest, it’s sauce time!

Slice about 1 cup of ginger, while you wait to get 1 cup of water boiling. This is a must. Do not leave the ginger out.

Add the ginger slices, 2 tbsp of soy sauce, 1 cup of brown sugar, and ¼ cup of vinegar to the boiling water. Then boil it over medium heat. It’s starting to smell good already!

After  5 minutes, add 1 cup of mool yeot (corn syrup). Then the tedious part: boil it for another 30 minutes or more over medium heat. It seemed like an eternity for me, but finally it started to thicken. Finally!

While I waited for the sauce to thicken, I got the other ingredients ready, because I like to plan ahead. Not really, but I just get really scatterbrained in the kitchen. So every bit of preparing helps. Other ingredients: roasted sesame seeds, dried red peppers, dried and crushed red chili peppers, and peanuts.

I had to transfer the sauce to a big pot to mix in the chicken wings, so plan accordingly. Perhaps use a big pot to begin with?

Toss in the wings…

Then the other ingredients, and mix, mix, mix! After mixing, turn off the heat.

Let them cool on a baking sheet (or anything, really) in one layer so that they don’t stick to one another.

Oh, and these extra goodies are so money! They’re practically a dessert! I let them cool in the pot and threw them on top of the chicken later…with my hands! Sneaking some into my mouth, of course.

Ready to go to the potluck! It was very much appreciated. Success!

Wait!

Remember the Korean Pickled Radish I made recently? How perfect is this combo??? Too bad, I ate all of the radish before I made the chicken. I wouldn’t have had enough for the potluck anyways. Oh well, next time!

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Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 2

Ingredients

◦ 40 pieces of chicken wings
◦ 2 tsp salt
◦ 1/2 cup flour
◦ 1/2 cup starch powder
◦ 2 eggs
◦ 1 tsp ground pepper
◦ vegetable oil
◦ 1 cup sliced ginger
◦ 2 tbsp soy sauce
◦ 1 cup brown sugar
◦ 1 cup corn syrup (mool yeot)
◦ 1/4 cup vinegar
◦ 1 cup peanuts (or any kind of nuts)
◦ 1/2 cup roasted sesame seeds
◦ dried red chili pepper or dried and crushed red hot chili peppers

Instructions

Bread and deep fry:
1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
2. Transfer the chicken into a big bowl.
3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
Sauce for coating:
5. Prepare a big wok or pan.
6. Place 1 cup of water in the wok, and heat it up.
7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
11. Mix it up: Reheat the sauce.
12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!
Tip:
Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.
For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
1. Place plastic wrap on your cutting board.
2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden. Cut it into bite size pieces, and enjoy!
http://cynthiakim.com/2011/10/14/dak-kang-jung-korean-sweet-crispy-chicken-wings-part-2/

Appetizers & Snacks / Chicken / Korean / Low Carb / Main Dishes — 16 Comments
13
Oct 11

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 1

I made this a couple of weeks ago for our church Married Couples Fellowship potluck. I didn’t post it sooner though, because I was too lazy (lots of photos). So I found a solution to my laziness and decided to make it a two-part post. If you haven’t noticed, “Daily Dose” hasn’t been very daily lately, because I’ve been busy working on applications and what have you. OK, so I guess I haven’t been lazy. I’ve been busy.

So like I was saying, I made this for a potluck for about 20 people plus some half-people (kids). I was nervous, because it was my first time making this, and I didn’t want to screw it up for a potluck. Or else, I would have had to make a trip to the Korean market and pick up some ready-made food. It was an Asian-themed potluck. To my surprise, it turned out to be a hit at the potluck. I think. Either that, or everyone was being really nice.

And as usual, Maangchi never fails. Here is her recipe.

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings)

Ingredients:

  • 40 pieces of chicken wings
  • 2 tsp salt
  • 1/2 cup flour
  • 1/2 cup starch powder
  • 2 eggs
  • 1 tsp ground pepper
  • vegetable oil
  • 1 cup sliced ginger
  • 2 tbsp soy sauce
  • 1 cup brown sugar
  • 1 cup corn syrup (mool yeot)
  • 1/4 cup vinegar
  • 1 cup peanuts (or any kind of nuts)
  • 1/2 cup roasted sesame seeds
  • dried red chili pepper or dried and crushed red hot chili peppers
Directions:
  1. Bread and deep fry: Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
  2. Transfer the chicken into a big bowl.
  3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
  4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
  5. Sauce for coating: Prepare a big wok or pan.
  6. Place 1 cup of water in the wok, and heat it up.
  7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
  8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
  9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
  10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
  11. Mix it up: Reheat the sauce.
  12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!

Tip: Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.

For vegetarians: Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.

  1. Place plastic wrap on your cutting board.
  2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden.
  3. Cut it into bite size pieces, and enjoy!

I bought two packages of about 20 wings each. Rinse them in cold water and drain. So bare and naked.

Transfer the wings into a large mixing bowl and add the breading ingredients: salt, pepper, flour, starch powder (I used corn starch), and 2 eggs.

Go ahead. Don’t be afraid. Mix them by hand. I always use disposable gloves for stuff like this. No need to scrub your hands after.

Get the vegetable oil all hot and ready to go.

***Note: All of the deep frying was done by my hubby. Thank you.***

He wanted a little shout-out.

There he goes, frying away! He doesn’t trust me to handle things like this. I mean, he worries that I’ll burn myself.

Fried once…

Fried twice…

Look how beautifully crispy they look!

We had wings laying around everywhere!

And here we have the twice deep fried 40 wings (minus a couple). They were yummy enough to eat as-is! As-was?

But you’ll have to wait until tomorrow to see the rest! Trust me! It’s worth it!

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Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 1

Ingredients

◦ 40 pieces of chicken wings
◦ 2 tsp salt
◦ 1/2 cup flour
◦ 1/2 cup starch powder
◦ 2 eggs
◦ 1 tsp ground pepper
◦ vegetable oil
◦ 1 cup sliced ginger
◦ 2 tbsp soy sauce
◦ 1 cup brown sugar
◦ 1 cup corn syrup (mool yeot)
◦ 1/4 cup vinegar
◦ 1 cup peanuts (or any kind of nuts)
◦ 1/2 cup roasted sesame seeds
◦ dried red chili pepper or dried and crushed red hot chili peppers

Instructions

Bread and deep fry:
1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
2. Transfer the chicken into a big bowl.
3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
Sauce for coating:
5. Prepare a big wok or pan.
6. Place 1 cup of water in the wok, and heat it up.
7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
11. Mix it up: Reheat the sauce.
12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!
Tip:
Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.
For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
1. Place plastic wrap on your cutting board.
2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden. Cut it into bite size pieces, and enjoy!
http://cynthiakim.com/2011/10/13/dak-kang-jung-korean-sweet-crispy-chicken-wings-part-1/

Chicken / Eggs, Cheese, & Dairy / Low Carb / Main Dishes — 6 Comments
19
Sep 11

Easy Chicken Enchiladas

I’m always interested in healthy and easy recipes to balance out my not-so-healthy days. Hannah Ban Anza sent me this recipe for her Easy and Healthy Chicken Enchiladas the other day. It totally has potential to be low fat and low carb, but of course I used full fat cheese. I’m not opposed to fat-free cheese. I just couldn’t find any that day…but I really didn’t mind. :)

Ban’s Easy and Healthy Chicken Enchiladas

Ingredients:

  • shredded chicken
  • 1 can of red enchilada sauce
  • 1 can of green enchilada sauce
  • nonfat shredded cheese (Monterey Jack or Cheddar or both!)
  • shredded iceberg lettuce
  • chopped cilantro
  • diced red onions
  • diced bell peppers (red, yellow, or orange)
  • sliced black olives

Directions:

  1. Pre-heat oven to 375°.
  2. Spray 9 x 13 baking dish with Pam or lightly rub with oil for nonstick effect.
  3. Fill each tortilla with shredded cheese and shredded chicken proportioned to your liking.
  4. Roll up and place onto oiled baking dish, and keep lining them up as you fill the dish.
  5. Pour red sauce over half of the baking dish.
  6. Pour green sauce over rest of the dish.
  7. Sprinkle shredded cheese over everything.
  8. Cover with foil and bake for 15 minutes.
  9. Uncover foil and bake for 10 minutes.
  10. Serve enchiladas on a bed of shredded lettuce.
  11. Sprinkle pre-chopped cilantro, bell peppers, and red onion on top.

Optional:

  1. Serve with pickled jalapeños.
  2. Hot sauce for extra kick. (Not optional in my opinion.)
  3. Top with sliced black olives too.

I know everyone has bought this rotisserie at the market at least once in their lives. It’s seriously the answer to lazy nights when you don’t feel like touching a knife or cutting board. Well, it wasn’t one of those nights for me, but this was a short cut for this recipe. For an even quicker short cut (or would that just be a “shorter cut”), Hannah used pre-cooked and shredded chicken found in the salad section.

Guess who smelled her way to the kitchen and right next to my leg! Kuma’s like a ghost sometimes. She pops up out of nowhere…total stealth move.

All shredded and ready to go! You can’t tell, since there’s nothing shown for scale, but it’s actually a big dish. There would have been more chicken too, if it weren’t for Kuma…and me.

I know shredded cheese is probably more appropriate, but I don’t like to pay extra for shredded cheese when it takes a few seconds to shred them myself. I have a grater, but I thought it would be more fun and cheesier to cut rough slices instead.

And some more…

Get your baking dish ready by spraying with a cooking spray or by lightly oiling it.

Now time to assemble! Get your tortilla, and place your shredded chicken on top…

Then add your “shredded” cheese…

And roll!

Place it in the baking dish and repeat until you fill the dish. I filled four rolls perfectly, and it actually served the two of us for two meals! Those enchiladas are bigger than they look!

“Help! Get me out of here!” Haha..sorry. Couldn’t help it.

You can use either red or green sauce, but I used both like Hannah said. Variety is good.

Pour half and half.

I forgot to take a photo of the “shredded” cheese on top of the sauce. But it’s in there, I promise. Place the dish covered in foil into the pre-heated oven. Bake for 15 minutes.

While it’s baking, prep the veggies. Dice some red onions. The more, the merrier.

Then dice some bell peppers…

Slice up some black olives…

Give your cilantro a rough chop…

And finally cut some iceberg lettuce into shreds.

And there you go. Everything you need right at your fingertips.

Back to the oven. After the initial 15 minutes of baking, uncover and bake for another 10 minutes. Oh, it smells so cheesy! I love melted cheese!

Ooh la la! It’s an ocean of melted cheese! Be careful…don’t burn yourself!

Place enchiladas on a bed of shredded iceberg lettuce, and top with all the goodies. Now that’s what you call a hot mess!

Print
Easy Chicken Enchiladas

Ingredients

◦ shredded chicken
◦ 1 can of red enchilada sauce
◦ 1 can of green enchilada sauce
◦ nonfat shredded cheese (Monterey Jack or Cheddar or both!)
◦ shredded iceberg lettuce
◦ chopped cilantro
◦ diced red onions
◦ diced bell peppers (red, yellow, or orange)
◦ sliced black olives

Instructions

1. Pre-heat oven to 375°.
2. Spray 9 x 13 baking dish with Pam or lightly rub with oil for nonstick effect.
3. Fill each tortilla with shredded cheese and shredded chicken proportioned to your liking.
4. Roll up and place onto oiled baking dish, and keep lining them up as you fill the dish.
5. Pour red sauce over half of the baking dish.
6. Pour green sauce over rest of the dish.
7. Sprinkle shredded cheese over everything.
8. Cover with foil and bake for 15 minutes.
9. Uncover foil and bake for 10 minutes.
10. Serve enchiladas on a bed of shredded lettuce.
11. Sprinkle pre-chopped cilantro, bell peppers, and red onion on top.
Optional:
1. Serve with pickled jalapeños.
2. Hot sauce for extra kick. (Not optional in my opinion.) Top with sliced black olives too.
http://cynthiakim.com/2011/09/19/easy-chicken-enchiladas/

Chicken / Low Carb / Main Dishes — 3 Comments
24
Aug 11

Skinny Chicken Curry

It’s so difficult for me to write recipes for things that I just make on my own, because I never measure. And even if I can get an idea of how much stuff I started out with, I add more of this and more of that as I cook, that I totally lose track. It’s a bad habit of mine…throwing things into my food no reservations. Let me attempt to write this “recipe”…

The reason I call it ‘Skinny’ is because it’s almost fat-free (if you want it to be) with very little carbs (also, if you want it to be). Sometimes I like being a fatty, but when you can be skinny without sacrificing any of the taste, why not?? And believe me…you won’t even know that it’s a skinny curry.

One more thing, I made a whole batch enough for about 4-6 servings.  You can freeze it and just pop it in the microwave later on for a quick meal when you don’t feel like creating cleaning up a giant mess.  I don’t mind creating a giant mess…I just hate cleaning it up after.

Skinny Chicken Curry

Ingredients:

  • 3-4 Chicken breasts
  • Any veggies you have in the kitchen…I used white and purple onion, jalapeño, carrot, celery, and cilantro for garnish
  • Minced garlic
  • Minced ginger
  • Olive oil
  • Curry powder, 4-5 tbsp
  • Ground cinnamon, 1 tbsp
  • Paprika, 1 tbsp
  • Brown sugar, 2 tbsp
  • Tomato paste, 2 tbsp
  • Plain yogurt (I used fat-free), 1-1 1/2 cup
  • Coconut milk (I just used regular fat-free milk), 1/2 cup
  • 1 Lime
  • Cayenne pepper, 1 tsp
  • Salt and pepper to taste

Directions:

  1. Rinse chicken breasts, pat dry, and cut into bite-sized cubes. Trim any unwanted fat.
  2. Prepare all veggies, including garlic and ginger (minced).
  3. Heat a generous amount of olive oil in medium heat and sauté veggies.
  4. Once veggies are slightly cooked, add garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes.
  5. Add chicken, tomato paste, yogurt, and milk.
  6. Let it simmer and stir constantly.
  7. When chicken is fully cooked, add the juice of 1 lime, cayenne pepper, and salt and pepper according to taste.

Warning: You may need to add sugar or more yogurt while cooking based on your taste buds’ happiness.

Once upon a time, there was a family of chicken breasts…Papa chicken, Mama chicken, and Baby chicken. Doesn’t it look like that?? Anyways…………………Rinse the chicken breasts, pat them dry, and cute them into bite-size pieces.  You can trim the fat on it if you want. I did, because this is for my Skinny Chicken Curry.

Place the chicken pieces into a bowl.  If you want (and this is totally optional), add some cooking sake and pepper while they wait to be cooked. Do you mind working with raw chicken? I know some people do, but I don’t mind at all. The only thing I hate is washing my hands constantly.

Prep all the veggies.  I always think the more the merrier, but hubby disagrees. Oh well, I’m cooking, so more it is.  And don’t be shy with the garlic and ginger.

Heat a pan with olive oil, and let the veggies sweat a little. Aren’t the colors so pretty? I love purple onions.

Now add the garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes. I know…it doesn’t look very curry-ish. That’s exactly what I thought. Just wait!

Calm down…this is not mayo! It looks kind of gross, I know. But it’s fat-free plain yogurt! Now you can turn that frown upside down. Go ahead and add the chicken, mayo yogurt, and tomato paste.

Whew! Now it’s looking more like curry. Just stir, simmer, stir…and keep stirring. And of course I picked up that piece of onion and ate it.

When you feel like you can’t wait any longer, squeeze in a lime (that’s hubby’s finger)…

Add some cayenne and black pepper…

Plate and add some cilantro on top for some fresh flavor! I ate this for days. I used cauliflower rice, so it’s totally guilt-free! Enjoy!

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Skinny Chicken Curry

Ingredients

◦ 3-4 Chicken breasts
◦ Any veggies you have in the kitchen…I used white and purple onion, jalapeño, carrot, celery, and cilantro for garnish
◦ Minced garlic
◦ Minced ginger
◦ Olive oil
◦ Curry powder, 4-5 tbsp
◦ Ground cinnamon, 1 tbsp
◦ Paprika, 1 tbsp
◦ Brown sugar, 2 tbsp
◦ Tomato paste, 2 tbsp
◦ Plain yogurt (I used fat-free), 1-1 1/2 cup
◦ Coconut milk (I just used regular fat-free milk), 1/2 cup
◦ 1 Lime
◦ Cayenne pepper, 1 tsp
◦ Salt and pepper to taste

Instructions

1. Rinse chicken breasts, pat dry, and cut into bite-sized cubes. Trim any unwanted fat.
2. Prepare all veggies, including garlic and ginger (minced).
3. Heat a generous amount of olive oil in medium heat and sauté veggies.
4. Once veggies are slightly cooked, add garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes.
5. Add chicken, tomato paste, yogurt, and milk.
6. Let it simmer and stir constantly.
7. When chicken is fully cooked, add the juice of 1 lime, cayenne pepper, and salt and pepper according to taste.
Warning: You may need to add sugar or more yogurt while cooking based on your taste buds’ happiness.
http://cynthiakim.com/2011/08/24/skinny-chicken-curry/

Chicken / Korean / Low Carb / Main Dishes — 10 Comments
23
Aug 11

Chicken Jorim

For those who don’t know what ‘jorim’ means…

‘Jorim’ is basically a Korean term for simmered.  A dish with meat, fish, and/or vegetables that has been simmered for a long time in a sauce is referred to as a ‘jorim.’  The sauce is usually soy sauce based along with a bunch of other stuff as you please.

When one of my besties, Sunny AKA Eli’s mommy, mentioned making chicken jorim, I asked her for the recipe right away. It’s easy, yummy, and I had a lot of chicken drumsticks at home. Freaking Costco…

Sunny’s Chicken Jorim

Ingredients:

  • 6-8 pieces of chicken thighs or drumsticks
  • Minced garlic
  • Chopped ginger (fresh kind)
  • Hyang Shin soy sauce, 1/4 cup
  • 1 Potato and or 1 sweet potato
  • 1 Onion
  • Brown sugar, 2-3 tbsp
  • Sesame seeds
  • Mirin or cooking sake, 2 tbsp
  • Black pepper, a lot
Directions:
  1. Rinse chicken and pat dry.
  2. In a bowl, mix the following: Hyang Shin soy sauce, garlic, ginger, brown sugar, sesame seeds, Mirin or cooking sake, black pepper, and water.
  3. Put chicken and sauce into a large pot, and mix it around.
  4. Cook for about 20 minutes or until ready using low to medium heat.
  5. Chop up the veggies into chunks.
  6. About a third of the way into cooking time, add the vegetables, and mix it around.
  7. Mix it around a few times while cooking.  Chicken should be tender, not tough and chewy.

Get all that dark meat chicken you didn’t know what to do with, and give them a nice rinse and pat dry.  Place them in a large pot.  It’s OK, they don’t know what’s coming.

This is Hyang Shin soy sauce that Sunny loves.  If you’re too lazy to go pick it up (like I usually am…hey, the Korean market in SD is a 15-20 minute drive for me), then no worries.  Just use regular soy sauce and more sugar.

Mix the following in a bowl: Hyang Shin soy sauce, garlic, ginger, brown sugar, sesame seeds, Mirin or cooking sake, black pepper, and water (about the same amount as the soy sauce). This what my sauce looks like.  I don’t know if it’s the right way, but too much garlic is never the wrong way.  Feel free to taste it.  It should be sweet…not like candy sweet but just sweet enough for your buds.  Oh, and it should be garlicky and gingery.

In case you were wondering, this is how much garlic and ginger I used.

Pour the sauce into the pot, and watch the chicken pieces do a happy dance.  They are legs after all.  By the way, I know this looks like way more sauce than the recipe called for…because it is.  I always end up doing that.  But I’m pretty saucy.

Cook on low to medium heat.  Very important that it’s low to medium…Sunny highlighted in yellow in her email.  Please disregard water spots on the pot.

Chop up your veggies.  I used 1 onion, 1 sweet potato, and 2 jalapeños of course.  Play Maroon 5 on your laptop for a more enjoyable cooking experience.  Hint: If you’re gonna pick between a potato and sweet potato, please use a sweet potato.  Trust me.

Throw them into the party and mix it around.  Sunny’s original recipe called for all of the veggies to be thrown in along with the chicken and sauce at the same time. When I did that the first time though, my veggies ended up being a bit overdone and soggy.  It was probably since I had way more sauce than what her recipe called for.  You can try to figure it out, or you probably know more than I do what’s better.

Oh, juicy juicy!  Sweet garlic gingerness!

Before serving, chop up some green onions to sprinkle on top.  I love green onion rain.

I know you’re wondering where the dried red peppers came from.  I threw them into the pot sometime during cooking for some color, but I forgot the take a photo.  I like to throw dried red peppers into things for color, not to mention the extra kick it gives.  And do yourself a favor, and try a sweet potato.  It tastes just like honey!  Remember, chicken should be tender, not soft and chewy! Also highlighted in her email…

How good does that look?

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Chicken Jorim

Ingredients

◦ 6-8 pieces of chicken thighs or drumsticks
◦ Minced garlic
◦ Chopped ginger (fresh kind)
◦ Hyang Shin soy sauce, 1/4 cup
◦ 1 Potato and or 1 sweet potato
◦ 1 Onion
◦ Brown sugar, 2-3 tbsp
◦ Sesame seeds
◦ Mirin or cooking sake, 2 tbsp
◦ Black pepper, a lot

Instructions

1. Rinse chicken and pat dry.
2. In a bowl, mix the following: Hyang Shin soy sauce, garlic, ginger, brown sugar, sesame seeds, Mirin or cooking sake, black pepper, and water.
3. Put chicken and sauce into a large pot, and mix it around.
4. Cook for about 20 minutes or until ready using low to medium heat.
5. Chop up the veggies into chunks.
6. About a third of the way into cooking time, add the vegetables, and mix it around.
7. Mix it around a few times while cooking. Chicken should be tender, not tough and chewy.
http://cynthiakim.com/2011/08/23/chicken-jorim/