Archive for category Chicken

Jellyfish with shredded chicken (涼拌雞絲海蜇)

Experiment:  Jellyfish with shredded chicken (涼拌雞絲海蜇)


I don’t like eating hot dishes in the summer, because it makes me feel a lot hotter than I should feel.  While I was looking for something cold to make, I found this shredded chicken dish in a recipe book.  I’ve made something similar to this before (click here for the post), basically you just cook the chicken, shred it,  and mix it with whatever you like.  Hmm… actually now as I’m writing this post, I’m thinking of the another “shredded chicken” dish!  haha!  I didn’t know “shredded chicken” is so popular in Chinese dishes!

Materials: (serve 6-8)

3 pieces of chicken thigh
1/2 carrot, julienned
1/2 cucumber, julienned
1 pack of ready to eat jellyfish
Sesame seeds

1 pack of Ideal Spicy Bake Mix for marinating the chicken
(Or use salt, pepper and Chinese wine to marinate)

1/4 cup sesame sauce
1 tbsp oyster sauce
1 tbsp fish sauce
2 tsp spicy oil
1 tsp ginger juice


1) Marinate the chicken using the spicy bake mix.  Marinate it for 1 hour.  (Or overnight if possible.)

2) Boil a pot of water.  Put the chicken in when water starts to boil, and then when the water boil again, cover the lid and turn off the heat.  Let it sit for 20-30 minutes until cooked.

3) Let the chicken cool and then shred.

4) Prepare the jellyfish as instructed on the package.

5) Julienne the carrot and cucumber.

6) Mix the sauce ingredients in a small bowl.

7) Put the shredded chicken, jellyfish, carrot, cucumber and sauce in a big bowl and mix well.  Sprinkle sesame seeds on top.  (Or you can mix the sesame seeds with the rest of the ingredients.)



1) This is the ready-to-eat jellyfish that I got from T&T.  I have bought those non-processed jellyfish before… but it took too long to prepare.  It’s easier to use ready-to-eat ones.

2) This is the Ideal Spicy Bake mix that I use.  I like to use it for marinating chicken.


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Shredded chicken with flat noodles (雞絲粉皮)

Experiment: Shredded chicken with flat noodles (雞絲粉皮)


I have always loved this dish.  I know it is super easy to make, but… I could never seem to find the “flat noodles” that are used in this dish.  The flat noodles used in this dish is not the regular rice flat noodles.  Rice flat noodles is not chewy, but this flat noodles is a little bit chewy.  Later I found out that it’s actually made out of green beans, which is the same ingredient as the vermicelli.  Then I thought of it… YEAH!  they do have the same texture!  It’s just that one is thin and the other one is flat.

Back to my flat noodle hunting story.  I have been to a few different T&Ts at different time and asked if they carry the flat noodles.  Many times the (male) staff didn’t seem to know what I was asking for, or they just said what’s on the shelf is what they have.  Not until a few weeks ago… while I was just cruising through the aisles… I SAW THE FLAT NOODLES!!!  I was SUPER EXCITED!  Of course I got a pack immediately.  So T&T DO carry the flat noodles but… maybe they go out of stock really soon, that’s why I never seem to be able to find them before.

With the flat noodles I found at T&T, I made the shredded chicken with flat noodles.  It’s a pretty “free-style” dish.

Btw… in case you didn’t know… this is an appetizer dish, not a main dish!  But of course you can have it for you main course! 🙂

Materials (serve 4-6):

Half a pack of flat noodles
4 pieces of chicken thighs
1 cucumber
Sesame sauce
Spicy oil (optional)

1 pack of Ideal Spicy Bake Mix for marinating the chicken
(Or use salt, pepper and Chinese wine to marinate)

1) Marinate the chicken for at least an hour.  Then either steam the chicken or boil the chicken until it’s cooked.  Shred the chicken.  Let it cool.

2) Follow the instructions on your flat noodles package to cook the flat noodles.  Rinse with cold water after it’s cooked.  Let it cool.

3) Julienne the cucumber.  Julienne as much as you like.  Drain the cucumber.

4) Put the cucumber on a plate, then put the flat noodles on top of the cucumber, and then put the shredded chicken on top of the flat noodles.  Sprinkle some sesame on top.

5) If you like it spicy, mix the spicy oil with the sesame sauce.  Or you can skip this step.

6) Pour the sesame sauce.  Voila!  It’s done!

1) It’s a super simple dish… it just takes a while to get everything ready… you know, shredding and cutting cucumber takes time.

2) The very first time I cooked the flat noodles… I didn’t know that they’d expand SOOO MUCH!!!  I ended up making way too much flat noodles… so don’t be too greedy!

3) The pictures aren’t that nice in this post coz they’re taken from my iPhone… I haven’t touched my SLR for a while…..



Chicken teriyaki donburi (鶏照り焼き丼)

Experiment: Chicken teriyaki donburi (鶏照り焼き丼)

I was looking through my facebook the other day.  A friend of mine shared a link… and I clicked in there to see what it’s about.  Oh it’s the food blog of a Japanese chef living in Taiwan, Masa の料理ABC.  There are many Japnese dishes and desserts.  I clicked and see what kinda food I’d be interested in making, and I saw this rice bowl…

Materials: (serve 2 bowls)
2 bowls of rice
Chicken thigh with skin on
2 eggs
chopped green onions

2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1/2 tbsp sugar

1) Wash the chicken thigh and pat dry with paper towel.

2) Mix all the sauce ingredients together.  Marinate the chicken thigh in the sauce for 10-15 minutes (or longer if you want).

3) Beat the eggs.  Panfry the eggs into a thin slice.  Remove from heat.  When it’s cold enough for you to handle, fold the fried egg in 3 and thinly slice the egg.

4) Heat up a frying pan to medium heat.  Put the skin side on the pan and let it cook for a few minutes, then flip to the other side.  Put the sauce in, and cover the frying pan with a lid.  Reduce to medium low heat and let it simmer until chicken is cooked.

5) When the chicken is cooked, remove from heat and let it cool.  Cut into small pieces.

6) In a rice bowl, put the rice in, then the egg, chicken, green onion and seaweed.  Feel free to put the sauce in the rice bowl as well.  🙂




1) The chef also mentioned that you can also use this teriyaki chicken to make a teriyaki chicken burger.  For more information you can go to here, it’s at the bottom of the page.




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Blackberry Chicken Rice Burger


 Experiment: Blackberry Chicken Rice Burger

When I first had a rice burger, it was back in Japan, at Mos Burger.  I fell in love with it right away… I think it was because of novelty.  Anyway, I never thought that we could make the rice burger at home… until I saw this recipe in Yoshoku: Japanese food western style.  It has a recipe of Teriyaki Chicken Riceburger.

Today I wanted to try a chicken recipe that I saw in a Japanese magazine, Lettuce Club (レタスクラブ).  So I combined the two, and made the Blackberry Chicken Rice Burger 

Materials: (2 burgers)
Rice Patty:
2-3 bowls of rice
Sesame oil
Sesame (optional)

Blackberry Chicken:
2 chicken thighs

2 tbs blackberry jam (or any other fruit jam)
1 tbs sake
2 tbs soy sauce
Salt and pepper

Salad greens
Mayonnaise to taste
Salt and pepper to taste

Rice Patties:
1) Brush oil onto tin foil that’s in a baking tray. 

2 ) Cook the rice.  When it’s done (and still hot), spread it on the tin foil.  Make sure you press the rice really hard.  Otherwise the rice patty will fall apart.
(If you wanna add sesame seeds, mix the sesame seeds with rice before you put it on the tin foil)

3) Wait for the rice to cool down.  You can put it in the fridge for a while so that the rice will be cold faster. 

3) Use a cookie cutter to cut out the rice patty.  Dip the cookie cutter in hot water between stamping so that the rice won’t stick to the cookie cutter.

4) Heat up a frying pan.  Pour in tiny bit of sesame oil.  Put the rice patty in and pan fry until both sides are a little golden. 

Blackberry Chicken:
1) Mix all the ingredients in the sauce together.

2) Wash the chicken thighs and then dry with paper towels. 

3) In a bowl, put the chicken thighs in and then pour 1) onto the thighs.  Marinade for at least 30 minutes.  Overnight if you can.

4) Heat a frying pan.  Put the skin side down first and cook for 5 minutes, then flipe to the other side and cook for another 5 minutes. 

Blackberry Chicken Rice Burger:
1) Put some veggies on a rice patty, then put the chicken on the veggies.  Squeeze some mayo on the chicken, then close the sandwich with another rice patty.



1) It takes about half a bowl of rice to make one rice patty.  So eating one rice burger is like eating a bowl of rice.

2) The orginal chicken recipe asks for orange marmalade… which I don’t have at home.   I used blackberry jam instead… hmmm… wonder what it’ll taste like with orange marmalade.

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Imitation Shark Fin Soup (碗仔翅)

Experiment: Imitation Shark Fin Soup

I loved eating imitation shark fin soup when I was young.  Sometimes I would buy it at a street vendor (which my mom didn’t really like, coz street vendors are dirty), and sometimes my mom would make it.  I came across an imitation shark fin soup the other day, and I was surprised to know that it doesn’t take a lot of ingredients to make it… so this is what I have for dinner tonight.

200g cooked pork or chicken (I used Extra Food’s roasted chicken)
4 dried shitake mushrooms
a bunch of wood ear
a bunch of vermicelli (bean noodle, the clear kind)
1 egg
1 can of chicken soup

2 tbs oyster sauce
2 tbs soy sauce

3 tbs water chestnut powder
3-4 tbs cold water

sesame oil
chinese vinegar (the red kind)
white pepper
chilli oil

1) Soak the mushrooms and wood ear in water until soft.  It takes at least 30 minutes with hot water.  You can soak them the night before to make sure that they’ll be soft and ready.  Cut them into thin slices.  Don’t throw away the water you use for soaking the mushrooms.

2) Shred the cooked chicken or pork.

3) Soak the vermicelli in hot water.  When it’s soft, cut the vermicelli into small pieces (about 2cm).

4) In a big pot, boil the chicken stock and mushrom water.  Add more water to the pot so that you have about 2 liters of soup base.  When the water boils, put the sliced mushrooms, wood ears and shredded chicken in the pot.  Let it boil for about 10-15 minutes.

5) Beat the egg in a small bowl.

6) When the soup is about ready, put the vermicelli in.  Let it boil for a few more munites.

7) Mix the water chestnut powder and cold water together in a small bowl.  Make sure you use cold water.  Water chestnut powder cannot be dissolved by hot water.  It’ll become clumps.

8 ) Slowly pour in 7).

9) Slowly pour in the egg while you’re stirring the soup.  And it’s DONE! 🙂  Add whatever condiment you like to enhance the flavour.

1) This soup is actually quite filling.  If I have it, I usually don’t need to eat anything else.

2) The water chestnut powder makes it thick.  I got the powder in a Chinese supermarket.  Not sure if you can find it in western supermarket.


Pressed Pocket Sandwich

I bought this Panda sandwich press in Japan 2 years ago… and I just started using it this year.  Here’s how the sandwich presser looks like.  (Btw, the one that I got was Winnie the Pooh, not panda.)

It’s actually quite easy to use, and I think it’s a great idea to get kids to eat sandwiches. Actually I think they made this for kids to make their own sandwiches.  It’s kinda fun for them to “play with food.”  This sandwich presser is so easy to use that… I’m not gonna write about it.  But you can see the picture below to see how it’s made.

Easy, right?

It was my first time that I used toasted bread to make this pressed sandwich.  Well… it didn’t work as well as fresh bread… but it did form a pocket… at first.  While I was taking pictures, the pocket came apart.  It didn’t happen with fresh bread.  Oh well… I guess I should have eaten it right away! 😛

Below is a picture of the sandwich pocket that I made with fresh bread.  I actually made the sandwich first, then cut up the fruits and prepare the drink and stuff… and the pocket was still intact! 

Hmm… I should go out and get some fresh bread! 😛


Hainanese chicken and rice

Experiment: Hainanese Chicken and rice (updated on June 3, 10)

Whenever I ask Mr. Clam what he wanna eats for dinner, he always says “Hainanese Chicken.”  He says it not because he really likes Hainanese Chicken, it’s just because he knows I couldn’t make Hainanese chicken.  I told him that I need pandan leaves, and I thought I couldn’t get pandan leaves in Vancouver.  Until recently, I read in a blog that you can actually get pandan leaves in Vancouver!  So I decided to give Hainanese Chicken a try… just to keep his mouth shut.  😛

Hainanese chicken:
2 chicken legs with thighs
3-4 stalks of green onions, cut into small pieces
a bunch of anise
1/2 to 1 tbs Szechuan peppercorn
a few pandan leaves
a few slices of ginger (I like ginger so I put in more)

Chicken Rice:
2 cups of uncooked rice
3 tbs minced garlic
Chicken stock from the Hainanese chicken
2 pandan leaves, cut into small pieces

Ginger and Green Onion Sauce:
1 tbs finely chopped ginger
1 tbs finely chopped green onion
1-2 tbs oil
Salt to taste
Ginger powder to taste

Hainanese chicken:
1) Sprinkle salt onto chicken legs, and let it sit for 30 minutes.

2) Boil a pot of water, and put the green onions, anise, szechuan pepper, pandan leaves, and ginger in the pot.  Then put the chicken thighs in as well. Reduce to low heat and simmer until cooked.  Do not drain the chicken stock!
(I think it took me 20-30 mins for the two chicken legs… actually they might have been cooked earlier, but I didn’t wanna risk it)

3) Immediately put the chicken legs in ice cold water and let it soak until chicken legs are cool.

4) Debone, cut and serve.

Chicken rice:
1) Wash the rice.

2) Heat up a frying pan.  Put some oil and minced garlic in, and stir fry for a bit.  Be careful not too overcook the garlic as they’ll turn bitter.

3) Put the washed rice in the frying pan and mix well with the garlic.  Stir fry for 5-10 minutes.

4) Ok here you can either:
a) Put the chicken stock and pandan leaves in the frying pan, cover and simmer the rice until cooked.
b) Transfer the fried rice into a rice cooker, put the chicken stock and pandan leaves in.  Cook until the rice is ready.
Just use the same amount of chicken stock as you would with water.

Ginger and Green Onion Sauce:
1) Put the chopped ginger and chopped green onion into a small bowl, add salt and ginger powder, mix well.

2) Heat up the oil.  When the oil is hot, pour it onto the mixture to “cook” the green onion and ginger. 


1) I only made the ginger and green onion sauce thist time… and totally forgot about the chilli sauce, just because I didn’t have lime at home… >.<  I would definitely make the chilli sauce next time.

2) Deboning the cooked chicken legs isn’t as hard as I thought… which is good! 🙂

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