Tag Archives: chicken

Dining, Recipes

Recipe: Taiwanese-style Three Cup Chicken or Pork

I’m a fan of cooking shows, especially the globe trotting kind. While he’s no Andrew Zimmern (whose Bizarre Food series I absolutely enjoy), I recently digested Ainsley Harriott’s street food series “Eat the Streets” on Netflix and was excited to try out some ideas I gleaned from the show.

One of them is a strangely familiar dish, bearing passing resemblance to Filipino adobo chicken…in which chicken parts are braised in a soy sauce base.

Three Cup Chicken/Pork is an easy poultry dish made herby with garlic, ginger and basil. As the meat braises in a spicy-salty-sweet sauce, the basil really gives this dish the perfect finish.

I found pre-cut drumsticks at my local 99 Ranch grocery, but you can chop your own or substitute chicken thighs. I’ve also cooked this with pork belly–which is especially divine.

Serious Eats’ article on San Bei Ji helped me refine some of the measurements and ingredients to suit my family’s tastes. As it stands this recipe contains a lot of heat, but feel free to adjust or omit the chili peppers.

  • 1-2lbs of chicken drumsticks, cut into 3rds (or pork belly)
  • 2oz black or toasted sesame oil
  • 2oz mirin or rice wine
  • 4oz kecap manis, sweet soy sauce
  • 1-2oz chopped garlic
  • 1-2oz ginger root, sliced into rounds
  • 5 pieces of thai bird chili peppers (less to moderate the heat)
  • .5-1oz thai basil

Over medium-high heat, saute garlic, chili peppers and ginger root in sesame oil until fragrant. Add protein, rice wine and sweet soy sauce and braise for 15-20 minutes. Add thai basil and toss until wilted.

Dining, Recipes

Recipe: Garlic Parmesan Shredded Chicken with Shiitake and Mukimame

What to do with leftover rotisserie chicken? I needed something quick and easy to fix, while utilizing a package of shiitake mushrooms that were languishing in my fridge. Good thing I still had a bag of frozen mukimame ready to go. And I really was looking forward to using the garlic parmesan olive oil I picked up at Scarborough Faire.

  • 16oz frozen mukimame
  • 12oz roasted or rotisserie chicken, meat and skin, shredded
  • 11.5 oz sliced​ shiitake mushrooms
  • 3oz raw garlic, chopped, minced
  • 1 tablespoon garlic powder
  • .25 tsp sea salt
  • 1oz extra virgin olive oil
  • 1oz Garlic Festival Garlic and Parmesan infused olive oil

Over medium heat sauté the raw garlic in extra virgin olive oil until fragrant. Add the shiitake mushrooms and season with salt. Toss until mushrooms have softened. Empty bag of frozen mukimame into pan and stir the mixture until heated through. Finally, add the shredded chicken, then drizzle with garlic parmesan olive oil.

To serve, sprinkle parmesan shavings over a four ounce portion. Feel free to drizzle on more garlic parmesan olive oil. For a little heat, add a dash of red pepper.

Nutrition calculator:
Calories 97 (per 2oz serving)
Total Fat 5.9 g
Total Carbohydrate 5.9g
Dietary Fiber 1.9 g
Sugars 1.1g
Protein 6.5 g

Dining, Recipes

Recipe: Baked Panko Coconut Yogurt Chicken

This recipe got the stamp of approval from my fiancee. I had been thinking about doing something with the leftover coconut flakes from my mango bread pudding recipe from last week. I also had some panko breadcrumbs that I thought about using in another chicken recipe. After surfing the net for some ideas, I came up with a plan to make panko coconut yogurt chicken. Talk about protein! The only thing I worried about was that the yogurt might make the chicken too sour. So I had to sweeten things up a bit.

  • 4 Boneless Skinless Chicken Breast W/ Rib Meat, about 3 pounds, thawed
  • All Natural Plain Non Fat Yogurt, 1 cup
  • Major Grey Chutney, 2 tbsp (substitute with mango chutney or any fruit jelly/jam/preserve)
  • Truvia – Artificial Sweetener, 1 tablespoon (substitute with sugar or other sweetener)
  • Panko Bread Crumbs – Japanese Style, 1.25 cup
  • Unsweetened Coconut Flakes, 8 tbsp

Preheat oven to 350F. Spread 4 tablespoons of unsweetened coconut flakes on a cookie sheet or broiler pan. Bake coconut flakes in oven until golden brown. Remove from oven and set aside.

In a large mixing bowl, combine 1 cup of yogurt with 2 tablespoons of Major Grey chutney and 1 tablespoon of Truvia. Add more sweetener to taste. Set aside.

In a second mixing bowl, combine panko bread crumbs, browned coconut flakes, and the remaining unbaked coconut flakes. Toss and set aside.

Place chicken breast between two pieces of plastic wrap. With the flat side of a meat tenderizer (or rolling pin, brick, something really heavy), pound chicken breast from the center to the edge until 1/4″ inch thick. I left the breast whole, but you can slice the breast in half for smaller portions. Repeat with the remainder of the chicken.

Toss the pounded chicken breasts into yogurt mixture until they are completely slathered. At this point, you can cover the chicken yogurt mixture and refrigerate until ready for baking.

One by one, transfer chicken to bread-coconut mixture and coat thoroughly. Transfer coated chicken to a an oil-sprayed baking sheet. (I omitted oil in mine, but it helps prevent the chicken from sticking and creates a lovely golden crunchy skin.)

Bake at 350F for 20 minutes or until juices run clear. If additional browning needed, place oven on broil until chicken reaches desired color. Serves 12.

MFP Recipe Calculator estimate per 5 oz serving:
205 Calories
11g Carbs
5g Fat
31g Protein
4g Sugar
1g Fiber