This past weekend was a busy one! Lunar New Year and Valentine’s day rolled in one. We hosted a small get together at our place. I spent the whole morning and afternoon making a pot of Chicken Ragu and Sous Vide Nem Nuong Rolls. Everything turned out well except for my rolls. *Note for future* pre-rolling spring rolls- DO NOT use damp paper towel to keep rolls separated, IT WILL STICK haha. In the future I’ll probably use either cling wrap or damp cloth towels or even risk my rolls sticking together, rather than have napkin paper stuck to it 😖. So anyways, aside from possibly feeding everyone some paper napkins, I’m happy with how everything went and it was nice to enjoy good company and of course the kids had fun!
Today I’m sharing a recipe on my site I already posted a while back, but it must have gotten deleted when I changed my platform….so here it is again! This time video included =) Chicken Adobo! This is a Filipino dish and it is super simple but so delicious and and so unique. The tangy bold flavors of vinegar and soy sauce pairs perfectly with steamed white rice.
Chicken Adobo 2 lbs. bone-in skinless chicken pieces (8 pieces) 4 Tbs soy sauce 2 tsp sugar 1/2 tsp black pepper 1 cup vinegar 1/2 cup soy sauce 1 Tbs dark soy sauce 1 small onion, sliced 1 Tbs garlic, minced 3 bay leaves 1 Tbs whole peppercorns
Marinate chicken with 4 Tbs soy sauce, 1 Tbs garlic, 1 tsp sugar, 1/2 tsp black pepper for 2-24 hrs. In a large skillet over medium high heat, add 1 Tbs of vegetable oil. Brown meat on both sides and remove to plate (about 2 minutes per side). Lower heat to medium, add onions and cook until soften. Add vinegar, soy sauce, dark soy sauce, 1 tsp sugar, peppercorn, scraping the pan to release flavor stuck to the bottom of the pan. Add chicken back to skillet top-side down, cover and bring to boil. Once boiling, add bay leaves, and loosely cover again. Simmer for 20-30 minutes. Turn chicken over half way through cooking time and remove lid. Continue to simmer until desired color and doneness. Serve with hot white rice. Don’t forget to spoon the delicious sauce over the chicken and rice. Enjoy!
Happy Year of the Ox! Wishing everyone Good Health, Happiness, and Prosperity!
This is one of the most simple stews you can make. But despite its simplicity it still has depth, warmth and heartiness. It is absolutely perfect for cold winter days, although that hasn’t stopped me from making it other times of the year as well. I’m actually making this stew again for Valentine’s/Lunar New Year weekend, that’s how much we enjoy it. I always serve this with toasted baguette to soak up the broth. My kids enjoy this soup, but I honestly think it’s the bread they like the most.
I highly recommend using bone-in chicken chicken for this recipe (chicken thighs are my recommendation), but if you prefer breasts or using boneless then use chicken broth instead of water so you can achieve the depth of flavor we will want. I also remove the skin but you can always leave it on if that’s your preference!
Ragu Ga, Vietnamese Chicken Ragu (6-8 servings) 8 bone-in chicken thighs(skin on or skinless), about 4 lbs. 1 onion cut into slices 1 Tbs minced garlic 3 carrots cut into chunks (3-4 cups chopped carrots) 1-2 large potato cut into chunks (3 cups chopped potatoes) 1.5-2 cup frozen green peas 6 ounces tomato paste 2 Tbs ketchup (optional but recommended) 1 Tbs + 4 tbs fish sauce (or to taste) 4 cups water 1.5-2 cup coconut juice or soda 2 tsp sugar 1/2 tsp salt Black peper to taste French bread Lime Cilantro for garnish
Marinate Put chicken pieces in bowl. Add 2 tsp sugar, 1 Tbs fish sauce, ½ tsp salt, black pepper, half of the minced garlic and onions. Marinate for at least 30 minutes over night. Cook In a pot add oil over medium heat and brown chicken. Add the rest of the garlic and onions and saute for 1 minute. Add tomato paste and stir thouroughly. Add coconut juice and water and bring to boil. Add fish sauce and black pepper and lower to simmer. Simmer for 15 minutes and add carrots and potatoes. Simmer for another 20-30 minutes until vegetables are tender. Add peas and ketchup. Simmer another 10-15 minutes or until ready to serve. Taste and adjust seasoning as desired. Served with toasted bread and lime on the side.
I almost want to say these are better than frying them…almost. But I don’t want to make this a controversial blog post 🙃, so I will just say this, baking chicken wings is my go-to method for making wings. It’s simple, uses A LOT less oil, and while they’re baking, I can makes sides or clean up the kitchen or anything really, win-win! I’ve been baking them for years. The method is pretty fail proof, and they taste and look delicious. The only caveat is that they need to bake for nearly 1 hour (flipping them half way in between cooking time). But the time is worth it! They can stand up to any sauce you make or just eat them with a simple lemon pepper seasoning. I followed the method from watching Chef John’s Food Wishes Youtube Channel and there’s not much I needed to change. For my kids, I leave out the hot sauce 😑 (the things we do for our kids, amirite?) but we always add the spice on the side!
Crispy Baked Chicken Wings (adapted from food wishes) 3 1/2 Lbs. Chicken wings (about 33-35 wings) 1 1/2 cup flour 1 tsp salt 1/2 tsp black pepper 2 Tbs vegetable oil Combine oil, salt and pepper Mix
Preheat oven 400℉ Add to large spill proof bowl with lid or bag with flour (work in batches if necessary). Cover the lid. Toss to coat wings, shake off excess flour. Line baking sheet. Spray sheet with non stick spray. Place wings on top (do not crowd) Spray top of wings with non stick spray. Bake 30 min. Turn over. Bake another 30 min. Wings will be nicely browned and crispy! Toss in your favorite sauce or seasonings and serve.
Only one more day of work for many of you, well at least those celebrating 4th of July. I was excited until I found out my husband has to work his call shift this Friday. That means I won’t be seeing him till Saturday :/. That aside, I’ll still look forward to the fireworks, and of course, the precious weekend.
Today I tried a new recipe I came across while searching for chicken breasts recipes. It’s call Chicken with Herb-Roasted Tomatoes from bon appetit. It seemed like a good main dish to go with the Brussels sprouts I was making, and I had most of the ingredients so I figured why not? I substituted for Balsamic Vinegar instead Red Wine Vinegar because I think balsamic pairs well with tomatoes, and I know I’m not the first who thinks this. Ok, I don’t want to hype up this dish too much, but I’ll just say this won’t be the last time I make this dish.
Chicken with Balsamic Tomatoes adapted from bon appetit
3 skinless boneless chicken breasts
1-2 cups cherry tomatoes
Half a red onion, sliced (about 1 cup)
3 cloves garlic, minced (about 1 Tbs)
2 Tbs balsamic vinegar
1 Tbs Worcestershire sauce
1 Tbs mixture dry herbs (oregano, thyme, basil, parsley..etc) or use Italian Herb Seasoning like me
Fresh chopped parsley or basil for garnish.
Preheat oven to 425
Mix balsamic vinegar, Worcestershire sauce, and herbs in a small bowl
Season chicken with olive oil salt and pepper
In a oven proof skillet on medium high heat coat the bottom of pan with oil.
Once oil is hot, brown chicken on both sides about 3-5 minutes per side.
Transfer pan to oven for about 7-10 minutes until cooked through.
Remove chicken to platter and place pan back on stove.
On medium heat, add onions and garlic and sauté until soft about 5 minutes.
Add tomatoes and sauté until soft about 5 minutes.
Use back of spatula to lightly smash the tomatoes if necessary. (Careful for splatter)
Add herbs, balsamic vinegar, and Worcestershire sauce mixture and stir until thick about 1 minute.
I enjoy eating breaded chicken. I also enjoying baking them over frying because it gives me time to make a side dish or clean up while the chicken is baking. When I bake breaded chicken breasts, I have in mind an end dish that is flavorful and crispy. More often than not, my chicken comes out with decent flavorful, but not crispy. Womp womp.
Searching different techniques and recipes for crispy baked chicken breasts, I found this video on CHOW, demonstrating how to make EASY baked chicken breasts. The word “easy” was all it took to have me watching their video. Their straightforward and simple technique peaked my interest and so after making my own adaptations, I decided to give their recipe a try. I used 3 chicken breasts instead of 4. I used Parmesan Cheese because that’s what I had. I didn’t add as much mayonnaise to the dipping mixture. And not wanting my breading mixture to clump together, I also didn’t add any olive oil to my breading. And as it turns out, I didn’t need it. I really don’t feel it took away from the crispiness or flavor. My end dish was indeed crispy flavorful chicken breasts!
Some factors I think are important for delicious crispy baked chicken breasts:
1. Bake your chicken on a wire rack on a baking sheet (lined with foil for easy clean up). Using a wire rack will allow your chicken to have good air circulation underneath the chicken and avoid being mushy at the bottom. I didn’t have an oven safe wire rack, so I used the rack inside my toaster oven.
2. Pound your chicken to even thickness. An even chicken breast will cook better, preventing chicken that is dry or undercooked in some areas.
3. Bake at a fairly high temperature. 400 degrees Fahrenheit at 40 minutes was perfect for my chicken.
4. Use Parmesan Cheese. It gives a really good flavor. I also think thyme is important for this recipe also.
If you’re in the mood for crispy baked chicken breasts give this recipe a try!
Before going in the oven.
Crispy Baked Chicken Breast
3 chicken breasts For the Breading
½ cup panko bread crumbs
¼ cup parmesan cheese
1 tsp paprika
1 tsp garlic powder
½ tsp dried coriander
½ tsp dried thyme
½ tsp salt
½ tsp black pepper For the Dipping Mixture
2 tbs mayo
¼ cup milk
2 tsp fresh thyme, if no fresh then use 1 tsp dried
Preheat oven to 400 degrees
Using a meat pounder or a small frying pan, cover chicken with plastic wrap and pound the chicken to make them even about ½ inch thick.
On a plate combine your dry ingredients, panko, cheese, paprika, garlic power, coriander, dried thyme, salt, pepper, and evenly mix.
In another plate combine mayo, milk, fresh thyme and stir well.
Set up a little assembly line with your chicken, then milk mixture, then panko mixture, then baking sheet.
Coat chicken in the milk mixture, allow excess liquid to drip off,
Coat the chicken in the panko mixture. Use fingers to press more panko onto the chicken as necessary. Cover completely and evenly with panko mixture.
Lay chicken pieces, spaced apart, onto an oiled wire rack that is on top of a foil lined baking sheet.
Bake at 400 degrees for 40 minutes.
You can now enjoy crispy and very flavorful chicken breasts!
The milk, mayo, and thyme mixture
The breading mixture
Improvised wire rack on top of foil lined baking sheet.
Served with a fennel beet salad and mash potatoes. Enjoy!