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    Recipes — chicken

    Instant Pot Chinese Lemon Chicken

    Instant Pot Chinese Lemon Chicken – an easy homemade pressure cooker recipe of the classic Asian Takeout-Style Lemon Chicken. This healthier low carb / keto version of the popular favorite has a light and crispy coating covered in a flavorful sweet, savory and tangy lemon sauce.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


    Ingredients

        •    3/4 tsp salt
        •    1/4 tsp black pepper
        •    1/3 cup almond meal
        •    1 egg white lightly beaten
        •    1/4 cup finely crushed pork rinds
        •    2 tbsps avocado oil or olive oil, for sauteing
        •    1 lb. boneless skinless chicken breast, cut into bite-sized chunks


    For the sauce:

        •    1 tsp sesame oil
        •    1/2 tsp xanthum gum
        •    2 clove garlic, minced
        •    1/3 cup coconut sminos
        •    1 tbsp apple cider vinegar
        •    1/4 tsp freshly grated ginger
        •    3 tbsps fresh squeezed lemon juice
        •    1-2 tbsps golden monk fruit sweetener
        •    2-3 tbsps water, plus more to thin out sauce
        •    1/2 tsp Sriracha hot sauce to taste (Optional)


    For the garnish:

        •    Green onions and sesame seeds


    Method

    1. Combine the sauce ingredients together in a medium bowl. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.

    2. In a large zip-top freezer bag, combine the almond meal, pork rinds, salt, and black pepper. Add the chicken and shake well to coat.

    3. Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and cook for 1-2 minutes, until a brown coating appears (chicken will not be cooked through which is fine). You may have to work in batches.

    4. Once you've browned all the chicken, place back in the Instant Pot and pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.

    5. Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.

    6. Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot. Allow sauce to cook until it bubbles and thicken.

    7. Taste and adjust seasonings to what you prefer - add additional lemon for tangier, more sweetener for sweeter and sriracha for spicier, if desired.



    This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/chinese-lemon-chicken/

    Citrus Glazed Roast Chicken

    This Citrus Glazed Roast Chicken boasts robust citrus flavors and the juiciest, most tender meat possible! Easy to prepare, only 45 minutes in the oven, and an incredible marinade is what sets this chicken apart from the rest!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


    Ingredients

        •    1 4 lb. chicken cut in half, cleaned


    Marinade:

        •    1/2 tsp salt
        •    2 tbsps olive oil
        •    1/2 tsp dried thyme
        •    1/4 tsp black pepper
        •    1/2 tsp dried oregano
        •    1 lemon cut into slices
        •    1 tbsp fresh lemon juice
        •    2 oranges cut into slices
        •    1 tbsp fresh orange juice
        •    1 large shallot thinly sliced
        •    1/2 cup orange marmalade
        •    2 tbsps worcestershire sauce


    Method

    1. Combine all the ingredients for the marinade in medium bowl and whisk to combine. Set aside.

    2. Place the chicken halves in a deep dish like a casserole dish.

    3. Pour the marinade over the top of the chicken and use a pastry brush to coat the chicken on all sides.

    4. Cover the dish with plastic wrap and refrigerate for at least 2 hours, turning the chicken over at least once.

    5. Preheat oven to 375F.

    6. Lightly spray a large baking sheet or roasting pan with non stick cooking spray OR line with parchment paper.

    7. Line the baking sheet with the orange and lemon slices.

    8. Transfer the two chicken halves to the baking sheet so they are resting on top of the orange and lemon slices.

    9. Pour the marinade over the top of the chicken.

    10. Bake for 45 to 55 minutes or until a meat thermometer inserted into the thigh registers 165F and juices run clear.

    11. Baste the chicken every 15 minutes.

    12. Let chicken rest 10 minutes before carving.



    This great family recipe is thanks to Mom-on-Timeout Recipes at https://www.momontimeout.com/citrus-glazed-roast-chicken/

    Baked Chicken Wings

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    kosher salt
        •    4 tbsps vegetable oil
        •    3/4 tsp garlic powder
        •    3 tsps baking powder
        •    freshly ground black pepper
        •    3 lb chicken wings, split at the joint, wing tips removed and discarded

    Method

    1. Preheat oven to 425º. In a medium bowl, dry chicken thoroughly with paper towels and toss in 3 tablespoons vegetable oil. Season with salt, pepper, garlic powder, and baking powder. Mix well.
    2. Grease rimmed sheet pans with remaining vegetable oil and spread chicken in a single layer. Bake on top third baking rack, 20 minutes, then broil until golden brown, 7 to 10 minutes. Serve immediately.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a53411/easy-oven-baked-chicken-wings/

    Caprese Chicken Pasta

    Perfect Mother's Day meal.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    kosher salt
        •    1/4 cup sugar
        •    2 tbsps honey
        •    1 tsp garlic powder
        •    1/2 cup balsamic vinegar
        •    freshly ground black pepper
        •    1 cup cherry tomatoes, halved
        •    2 tsps Italian seasoning, divided
        •    2 oz. fresh mozzarella, thinly sliced
        •    4 tbsps extra-virgin olive oil divided
        •    11 oz. boneless skinless chicken breast
        •    12 oz. cooked short pasta noodles (such as penne or spiral)

    Method

    1. Make balsamic glaze: In a medium saucepan, add balsamic vinegar, sugar, and honey and whisk to combine. Bring to a boil over medium-high heat, then reduce heat and simmer until reduced by half. Remove from heat and transfer to a heatproof bowl to cool.
    2. Meanwhile, in a large skillet over medium-high heat, heat 2 tablespoons oil. Add chicken and cook until warm. Remove from skillet and set aside.
    3. Add cooked pasta to skillet and drizzle with remaining 2 tablespoons oil. Season with remaining 1 teaspoon Italian seasoning and salt and pepper and stir to combine. Stir in tomatoes and cook until pasta is hot throughout and tomatoes are tender, 2 to 4 minutes.
    4. Add chicken and mozzarella, then cover and cook until cheese is melty. Drizzle with balsamic glaze and serve.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a52046/caprese-chicken-pasta-recipe/

    Home-Style Chicken Curry

    A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 large onion
        •    1 tsp turmeric
        •    1 tsp chilli flakes
        •    1 tsp caster sugar
        •    1 tsp fennel seeds
        •    2 tsps cumin seeds
        •    1 tsp garam masala
        •    5cm cinnamon stick
        •    4 tbsps vegetable oil
        •    250ml hot chicken stock
        •    2 tbsps chopped coriander
        •    50g ginger, roughly chopped
        •    400g can chopped tomatoes
        •    6 garlic cloves, roughly chopped
        •    8 chicken thighs, skinned, boneless (about 800g)

    Method

    1. Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

    2. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

    3. Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

    4. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

    5. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

    6. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

    7. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

    8. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

    9. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

    10. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

    11. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

    12. Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/home-style-chicken-curry