SOY HONEY GARLIC CHICKEN

The best part of this dish is mixing the sauce with rice and vegetables. The recipe is simple and can be made in the oven or slow cooker.

INGREDIENTS:

  • 4 boneless, skinless chicken thighs
  • 4 garlic cloves (minced)
  • light soy sauce – 1/3 cup
  • honey – 1/3 cup
  • ketchup – 1/4 cup
  • sesame oil – 1/2 teaspoon
  • dried oregano – 1/2 teaspoon
  • toasted sesame seeds – 1/2 tablespoon (optional garnish)

BAKING INSTRUCTIONS:

  1. Preheat oven to 375°F.
  2. Arrange chicken thighs in an oven-safe pan. (Preferably glass, just big enough for the chicken.)
  3. In a mixing bowl combine ingredients and whisk until thoroughly combined.
  4. Pour the sauce over the chicken thighs.
  5. Tightly cover pan with tin foil and bake for 35-40 minutes.

SLOW COOKER INSTRUCTIONS:

  1. Arrange chicken thighs in slow cooker.
  2. In a mixing bowl combine ingredients and whisk until thoroughly combined.
  3. Pour the sauce over the chicken thighs.
  4. Cook on LOW for 6 hours.

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CURRY CHICKEN

For best results, marinate the chicken overnight in a ziplock bag.

INGREDIENTS:

  • 4 skinless chicken thighs
  • 4 carrots (rough chopped)
  • 3 potatoes (rough chopped)
  • 1 small onion (thin sliced)
  • vegetable oil – 1 tablespoon

MARINADE:

  • coconut milk – 14 oz
  • madras curry powder – 3 tablespoons
  • sugar – 1 tablespoon
  • 3 garlic cloves (diced)
  • 1 shallot (diced)
  • salt & white pepper (to taste)

INSTRUCTIONS: slow cooker

  • Place carrots, potatoes  and onions into slow cooker.
  • Add with chicken, cover with marinade.
  • Cook on LOW for 6 hours.

INSTRUCTIONS: stovetop

  • Pan fry chicken (1-2 mins both sides) in a large pan/pot, until juices run clear.
  • Add veggies, cover in marinade. Cover and bring to a boil.
  • Then simmer on low heat (must be bubbling) for about 75-90 mins.

STEAMED CHICKEN WITH MUSHROOMS

My mom used to make this dish and the distinct smell of dates and mushrooms, always brings back memories.

INGREDIENTS:

  • 1 pound chicken (cut into bite size chunks)
  • 3 dried wood ear mushrooms (soaked in hot water, sliced thinly)
  • 6 dried shitake mushrooms (soaked in hot water, then sliced)
  • 6 dried red dates
  • goji berries – 2 tablespoons
  • 1” ginger (julienne)
  • rice wine – 2 tablespoons
  • ¼ cup of water

MARINADE:

  • rice wine – 3 tablespoons
  • light soy sauce  – 2 tablespoons
  • oyster sauce – 1 tablespoon
  • sesame oil – 1 tablespoon
  • cornstarch – 1 teaspoon
  • salt and pepper (to taste)

INSTRUCTIONS: