Easy Chicken ‘n Rice

This recipe is easy because it is basically a dump-the-ingredients-into-the-pot recipe.  The secret to this dish is a rice cooker!  A rice cooker is a staple in Asian kitchens, and while I’ve seen high-tech ones (with goodness-knows how many settings), for me, nothing beats the simple standard!

First thing to do – make the Ginger Dipping Sauce!

Grate some fresh ginger to measure about 2 tablespoons. Squeeze ginger juice out of the grated ginger in a bowl (keep the ginger juice!!!) Mix the grated ginger with 1 teaspoon minced spring onions, green part only, 1 tablespoon sesame oil, 1 tablespoon canola oil, and a pinch of salt. Let the mixture sit in the fridge until the dish is ready.

Next, rinse 700 grams of boneless chicken thighs and pat dry.  Slice the chicken into bite size pieces, then marinate, for 30 minutes, in a mix of:

1 tablespoon oyster sauce

1 tablespoon light soya sauce
1 tablespoon dark soya sauce
the reserved ginger juice from the grated ginger earlier
1/2 tablespoon sesame oil
1/2 tablespoon shao xing wine
1/2 tablespoon cornstarch

Meanwhile, prepare the following:

1 piece Chinese sausage, sliced thinly (but I omitted this)
about 6 large pieces dried mushrooms, rehydrated and sliced into strips
(reserve 1 tablespoon of the mushroom soaking liquid)

1-1/2 cups white rice grains, rinsed clear (I use Dinorado, not laon variety)

1 thumb-sized piece of ginger, sliced into matchsticks
2 cloves of garlic, minced
1/2 tablespoon sesame oil
1 tablespoon mushroom soaking liquid
1 tablespoon dark soya sauce
3 cups chicken stock, more or less, depending on the type of rice used

Place the rice grains into the rice cooker (I don’t remember the capacity of our rice cooker but it is definitely not a big one. This recipe fills it to the brim). Place all other ingredients in it (do not include the chicken pieces). Stir lightly, cover, then turn the rice cooker on. Cook until the mixture is bubbly and rice grains are puffed but not yet done.

Using tongs, place the marinated chicken on the rice (do not pour in the marinade). Cover and cook further. If the rice cooker goes on “keep warm” check if the rice is done (move chicken slightly to expose rice and get a small teaspoonful to check). If the rice is done, leave on “keep warm” 5 more minutes then turn off. If the rice is still undercooked, press the “cook” button after 5 to 10 minutes to cook further.

When the rice is done, garnish with sliced spring onions and serve with ginger dipping sauce.

NOTE #1 – the chicken pieces should not be too big or it will not cook fully.
NOTE #2 – the dish can be served as faux “Claypot Chicken Rice”. When the rice is done, mix the rice and chicken together before serving.

Enjoy!

I served this to “the boys” and it was gone in an instant!!!

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Ginataang Mais at Sago

Coconut is abundant in our country. No wonder we have many dishes that use it – be it savory or sweet.  And as main dish, side dish or dessert, coconut-based dishes are a big favorite of mine!

An example of a dessert dish that is an absolute favorite is Ginataang Mais – literally corn cooked in coconut.  But this is a bit of a misnomer because sticky rice, or sweet glutinous rice is also a part of the dish.  In my case, though I veer from the mainstream and add sago – tapioca if I am not mistaken.  This sweet dessert contains all my favorites – coconut, sticky rice, corn, and sago!

My cast of characters –

4 cups coconut milk
1/2 cup muscovado, or to taste
1/2 cup sticky rice (sweet glutinous rice)
1-1/2 cups shredded corn, preferably fresh from white sticky corn
1 cup thick coconut cream
1/2 to 1 cup sago (tapioca)

Mix coconut milk and sugar together in a thick-bottomed saucepan.  Heat on medium fire.  Add the sticky rice.  When the mixture boils, stir the mixture so the rice does not stick to the bottom.  Reduce the heat to low-medium, stirring occasionally to prevent sticking.  Cook about 15 to 20 minutes then add the corn kernels.  Cook until the rice is done (don’t overdo it through), add the coconut cream and sago.  Let simmer a few minutes.  Adjust sweetness, if desired.  Serve hot.

Enjoy!

Browned Butter Chocolate Chip Cookies

One of my favorite chocolate chip cookie recipes is the one by Nestle.  It is a classic after all and it is said that it is the original chocolate chip cookie.

We shouldn’t mess with something that has proven, right?  But I have read online that browning butter in recipes make the end product even better.  So I decided to brown the butter.  The results were fantastic!!!

(Note –  I halved the recipe because 4 to 5 dozen cookies are too much for us)

1/2 cup browned, melted butter, cooled
3/4 cup brown sugar
1 egg
1/2 teaspoon vanilla

1-1/8 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt

1 cup chocolate chips

(To get 1/2 cup browned butter, start with 3/4 cup butter.  Melt until it is browned.  Pour into a glass liquid measuring cup with the lovely browned bits up to the 1/2 level.  There may be some melted butter left depending on the butter used.  Leave to cool before using.)

Beat the browned butter and sugar together.  Add the egg and vanilla and mix well.  Add the combined dry ingredients in 3 additions.  Fold in chocolate chips.

Drop or scoop onto paper-lined cookie sheets.  Bake in a preheated 350F oven for about 8 to 10 minutes.

yum yum yum!!!!!!!!!!!

 

Maple-Oat Bread, No Knead

I am always interested in no knead bread, so when I saw the e-book “Bread Toast Crumbs” by Alexandra Stafford, and read all the good reviews, I did not hesitate to buy it.  I was excited to try the recipes!

The first recipe I chose is this –

I felt it was perfect, since my mother had just given me a bottle of maple syrup, a souvenir from her recent trip to Canada.

I baked mine in loaf pans.  And, I can attest that this is a super easy bread to make, delicious to boot!!!

Of course I sent one over to my mom, after all, she gave me the maple syrup!!!

The recipe can be found online here.

 

 

E’s Maple-Walnut Loaf

Remember brother E who came over a couple of weekends ago because he wanted to learn how to bake a loaf?  Well, he’s a fast learner and now he has baked his own Maple Walnut Loaf.

The recipe is (still) a variant of the (now quite popular) basic loaf recipe.  A few minor adjustments and a new flavor appears!

The recipe, adjusted

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar (reduced from the original 3/4 cup)

1/2 cup neutral cooking oil or melted butter
1 large egg
1/2 teaspoon vanilla

1/4 cup maple syrup
1/4 cup heavy cream

First, preheat the oven to 325F. Grease, line and re-grease a medium loaf pan.

Mix all the dry ingredients in the mixing bowl. Make a well in the center and add the liquid ingredients. Mix until just combined.

Spoon batter into the prepare loaf pan and bake 35 to 40 minutes. Cover with foil if the top gets too browned. Cool in the pan for about 15 minutes then remove from the pan and cool completely on a wire rack.

 

 

Irish Cream Flan Cake

It was delicious, everyone said.  But it did not look as I thought it would.

I’d always imagined it (as I’d seen other flan cakes) as a cake with a flan layer on top.  Mine came out with a thin layer on top and some flan on the sides.  I don’t know what happened.

At least it was fully cooked this time.

The first time I tried it, a good 5 or so years ago, I ended up with a big goopy mess!  All over the floor!

I followed the recipe and baked accordingly, or so I thought.  I turned the pan over into a plate and whoosh… like a wave and into the floor!

Long story short… this flan cake is (next to the ensaymada and my mom’s apple pie) my waterloo.  But I will keep trying!

THE Best Waffles, Ever!

The little girl woke me up. I was rather surprised to discover that I had, in fact, overslept.

Anyway, the little girl had not eaten breakfast yet and was (apparently) hungry (which is why, presumably, she woke me up); moreover, she had something in mind…

Nope, not her (usual) favorite pancakes. Instead, she wanted waffles.

She was under the impression that pancakes and waffles were the same, except in form. I explained that they were somewhat similar but really quite different.

The recipe I used is a good one, producing waffles which were crunchy on the outside but fluffy in the middle. But it is unlikely that I will make waffles again.

Why? you may ask.

Well because it took me 2 hours to make 10 waffles! And seriously! I don’t recall waffles taking THAT much time before. Maybe it has something to do with the waffle iron? I used to have a waffle iron that was a large round (which I was told was Belgian-style, but I don’t really know). That one (a wedding gift) drowned in the big flood almost a decade ago and I was not inclined to buy another one (a single use appliance that uses a lot of space…). But I recently received a 3-in-1 waffle-sandwich-mini donut maker so when the young one asked for waffles I said why not (it was another recipe to try using buttermilk…)

Could it be that the round waffler cooked faster than the squarish one (which I was told was American style?)

Anyway, here is the recipe I used –

1 cup cake flour
2 tablespoons cornstarch
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/4 cup whole milk
1/4 cup melted butter
1/4 cup vegetable oil
2 eggs, separated

Begin by preheating the waffle iron.

Place all ingredients except egg whites in a bowl and stir using a wooden spoon or spatula. Mix until just combined. Set aside.

Beat egg whites until stiff. Fold the batter into the egg whites.

Pour about 1/3 cup of batter in each waffle square and close the cover.  Wait until the steam is gone before opening the cover again.  (I like to brush butter on the iron.)

Keep the cooked waffles warm in an oven while you finish the rest.

Enjoy with butter and syrup!  And coffee!

E’s Baking Day!

My brother E was intrigued when I told him about BFF’s baking day.  He knows BFF and decided that if BFF could bake then so could he!  So he came over and boom!  We baked Mango Loaf and Coffee Milk Loaf using the versatile loaf base (flavors were his choice).

To make the mango loaf, add 1/3 cup pureed mango and 3 tablespoons half and half.  If desired, add 1/4 teaspoon mango extract.  Fold in 1/4 chop finely diced dried mangoes.

To make coffee milk loaf, add 1/4 cup strong coffee (cooled), and 1/4 teaspoon coffee extract.  Add 1/4 cup heavy cream.

The coffee milk loaf was good but the mango loaf was fantastic!!!