Palak Paneer, Pulao, and Roti

Indian food. I love Indian food so much. In fact, being a vegetarian would be a lot easier if I were to just eat Indian food every day. However, sometimes I get in the mood for other types of foods, so...yeah. I'll eat more Indian food and just reduce my meat consumption instead ;). I think that's a fair compromise for now...

北海道牛奶麵包 Hokkaido Milk Bread

Hokkaido Milk Bread
recipe found on 

http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html#ixzz2DdhcQu8W

Hokkaido Milk Toast

Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm)
Ingredients:

• 540 gm bread flour
• 86 gm caster sugar
• 8 gm salt
• 9 gm full cream milk power（original recipe calls for a kind of natural milk essence, not available here, so I replace it.）
• 11 gm instant dried yeast
• 86 gm whisked egg
• 59 gm whipping cream
• 54 gm milk
• 184 gm tangzhong (method of making tangzhong)
• 49 gm unsalted butter, melted

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#ixzz2DdccwqX

Orange Chicken Revisited

Here is another recipe I'm revisiting because the original photos are HORRIBLE, and this dish is worthy of being on my blog twice.

Chicken Fried Rice

A few months ago, I made a post about a healthy shrimp fried rice I had a made a long time ago. While that dish was fantastic, especially for being a healthier version, I had been wanting to try the "regular" version for awhile.

I had quite a bit of leftover rice from the Chinese Lemon Chicken dish I made last week, so I reheated that rice for about 30 seconds to prep it for the fried rice. I found this recipe on allrecipes.com and followed the highest rated comment rather than the recipe, and it was so good.

If you have leftover, cooked rice, you should use it for this dish. Just make sure it's not too cold when added to the wok or skillet because it may turn out too gummy. I used low-sodium soy sauce, and it tasted just fine.
Lastly, the recipe called for oyster sauce, which I didn't have. Consequently, I made my own quick version based on some advice I found online that didn't require oysters. The recipe for the sauce may be found below. Oyster sauce is more of a sweet/salty thickener, so the adapted recipe is based on that premise.
Enjoy!

Chicken Fried Rice

adapted from a comment (MaryTee) on allrecipes.com

3 cubed chicken breast pieces
salt
pepper
garlic powder
onion powder
1 Tbsp oyster sauce (recipe below, if you don't have store-bought)
2 Tbsp butter

1 Tbsp sesame oil
3 cloves of minced garlic
2 eggs (or egg whites)
8 oz bag of frozen carrots/pea medley

1/2 medium onion, chopped

2 tablespoons soy sauce (I used low sodium)

3-4 cups cooked white rice (I used Jasmine rice; you could also use brown rice)
2-3 green onions

Cube 3 uncooked chicken breast into little pieces and seasoned it with salt, pepper, garlic powder, onion powder, and a tablespoon of oyster sauce. Heat up butter with sesame oil, then add minced garlic with the chicken. In a wok or cast-iron skillet, cook the meat until it is no longer pink (about 5-8 minutes).

Add scrambled eggs to the meat. Cook for 3-4 minutes, then add a 16oz bag of frozen peas/carrots mixture. I mix in about 3.5 cups of cooked Jasmine rice (must be cold but not fresh out of the refrigerator. Microwave the rice for 20 sec.). Add soy sauce and stir fry until light golden brown. Stir in chopped green onions and sprinkle in black pepper to taste.

Homemade "Oyster" Sauce (w/o oysters)
adapted from various sources

1/2-1 slice of fresh, grated ginger
2 Tbsp soy sauce
1/2 tsp sugar (or substitute sweetner or 1/4 tsp agave nectar????)
1 tsp cornstarch
1 1/2 Tbsp water

Grate the ginger in a 1 or 2-cup measuring cup. Add in all the other ingredients, and stir them well. Microwave the mixture for 30 seconds.

Chinese Lemon Chicken

My colleague and friend admitted that she visits my blog from time to time (along with others who never comment *glares their way* haha j/k) and that she even visits it in search of dinner ideas. She complained gently that I had a dearth of chicken and other savory recipes but I was not without many desserts. Well, I'm not surprised that this is true because I do prefer to bake rather than cook.

So, last night, I took out one of my few cookbooks to look for a good chicken recipe. I was going to make a chicken pot pie, but I decided against that idea because so many other bloggers have made that dish. The next morning, I was still unsure as to what I wanted to make and turned to my bookmarks. I spotted lemon chicken and jumped up immediately from my chair in preparation to make this dish.
I thought that this dish would taste similar to the orange chicken I had made before just with a lemony flavor, but it didn't turn out even as sweet as the ones I've tasted in the restaurants. So, I added a bit more sugar, and it tasted much better. Lastly, the recipe for the sauce only gives you enough to coat the chicken. If you want extra sauce (I know I did), I suggest doubling the recipe. I have posted the revised version below with a link to the original recipe. Enjoy, Lydia! This one is for you!

Lemon Chicken

adapted from CookAsian

Yields enough for 2-3 people

400g boneless chicken breasts, skin removed (I used 8-10 chicken tenders)
1 Tbsp Chinese rice wine (I used rice wine vinegar)
1 Tbsp honey
2 Tsp fresh (or ground) ginger, grated
4 Tbsp cornstarch, mixed with a little water to make a paste
1 egg, lightly beaten
salt and pepper to season (I used Lawry's Seasoning Salt and pepper)
Oil for deep frying (I used canola/vegetable oil blend)

In pan for sauce:
1 Tbsp Vegetable Oil

In a liquid, 2-cup measuring cup (I suggest doubling the sauce if you want extra):
1/2 Cup Chinese stock or chicken stock (I used chicken broth)
2 Tbsp lemon juice
1/6 cup (or 2 Tbsp + 1tsp) caster (or granulated) sugar
1 Tbsp soy sauce
1 Tbsp cornstarch
1 Tsp grated lemon peel
2-3 Drops yellow food coloring (optional; I didn't add this)

-Slices of Lemon to garnish

Wash and dry the chicken breasts, and cut into chunks. Place the chicken in a shallow dish (I used a pie plate), and add the Chinese rice wine (or rice wine vinegar), honey, and grated ginger. Leave to marinate for 30 minutes. (I suggest preparing the rice at this point.)

Place the beaten egg and 4Tbsp cornstarch paste into a bowl, and mix well. Remove the chicken from the marinade, and add to the bowl. Stir to ensure all the chicken pieces are coated with the batter. (I added the paste to the marinade instead, and it worked out fine.)

Heat the oil for deep frying in a wok or large pan and add the chicken pieces (Make sure you move the chicken around when first introduced to the oil because they tend to stick!). Fry until golden brown. Remove the chicken from the wok and drain on paper towels. (You could also bake the chicken!)

Heat the vegetable oil in a saucepan or wok until hot (I drained out the oil from frying, leaving 1 Tbsp of oil and used the skillet to make the sauce). Reduce the heat slightly. Add the cornstarch, lemon juice, caster (or granulated) sugar, soy sauce, stock and lemon rind. Stir well. Bring to the boil and stir until the sauce is smooth. Add the yellow food coloring (optional)

Place the chicken pieces on a plate, and pour a little of the sauce over the chicken. Garnish with thin slices of lemon and serve. (I placed the chicken back in the skillet with the sauce instead.)

Sweet & Sour Chicken

I was in the mood for Chinese food on Labor Day. Not burgers. Not BBQ. Just Chinese food. I think most Southerners would find that sacrilegious, but since I live alone, I can basically do what I want without anyone knowing...well, except for anyone who reads my blog :).

Anyway, I defrosted a package of already cut-up chicken breasts and decided to make Sweet & Sour Chicken. While I was in the mood for this dish, I wasn't in the mood to cook, especially something that requires frying chicken in oil. I'm not very crazy about fried food. I rarely crave it with the exception of Chinese food and french fries. I guess it's because I don't feel like the food is fried in Chinese dishes compared to the salient, fried taste I feel on my tongue when I eat fried chicken or fried mozzarella, for instance. I would guess that the use of cornstarch in lieu of flour lends to that "doesn't-taste-fried" feeling.

I have made this dish before using the same recipe from My Kitchen Café. In fact, this recipe is one of her most popular recipes on her site. I made the dish with Jasmine rice. The rice did not come out as fluffy as regular, white rice, but it was still good. I should have cut up the chicken pieces a bit more instead of just using them straight out of the package, but their sizes did not affect the yummy flavor of this dish.

Above and below: One of two beautiful pairs of chopsticks my girlfriend brought from Korea when she was in the military. I still haven't used the other pair (not pictured); I hope to preserve it in its unused state forever.

Yes, the wrapper is still on the top end of the sticks. I've used these sticks for years without taking it off. :)

I love this dish. I may not like frying the chicken, but I love the fact that I don't have to drive out for substandard Chinese food because this city is not known for good Chinese restaurants. Note: if you like the sauce, I suggest making a double amount, just in case. I halved this recipe, so I used the regular amount and divided it into two (one on top of the chicken before placing it in the oven; other half on the side).

Sweet & Sour Chicken
adapted from My Kitchen Café

Tip : I suggest making the sauce first. You could also make the sauce ahead of time, and prepare the chicken around 45 mins to 1 hour before dinnertime. Enjoy!

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil (or any other neutral oil)

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sweet & Sour Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes (I do this only once). If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Orange Chicken

Please click here for an updated post on this same recipe. The photos are much more appetizing.

I was craving Chinese food, specifically Orange Chicken. I've been trying to save money, so I opted to make this dish myself instead of going out to a restaurant. Fortunately, I had every ingredient. This dish tasted even better hours later. You should definitely make this. Just allow time to fry up the chicken bits; that part took the longest.

Orange Chicken
from Blog Chef

Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour or cornstarch
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying; I used vegetable or canola oil, but peanut oil is the best for frying)

Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.