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Honey Sesame Chicken...

Posted by Luna in Bubbling Cauldron, Uncategorized on October 17, 2014 | No Comments

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It’s fair to say that 2014 has not been the best year of my life, although I am currently enjoying a 6-week stint with my parents in Mackay, Australia – so things have certainly taken a turn for the better.

They paid for my ticket to Sydney, hotel room and then flight to Mackay plus they have kept me in Tim Tams and Negronis since my arrival a week ago. It felt only fair that I cook them special dinner to say thank you – so I pulled out one of my all time favourites – Honey Sesame Chicken.

This dish gives combines the naughtiness of a Chinese take away with the healthfulness of being able to control the ingredients. It is tasty, decadent and according to my dad an absolute triumph. I highly recommend this super easy recipe from Shelby Law Ruttan. Simply put this is one of the best recipes ever!

Honey Sesame a Chicken

ingredients

12oz or 500 grams chicken breast ( I used thigh fillets) cut into bite sized pieces

1 Tablespoon light soy sauce

1 Tablespoon cooking wine (I used my mum’s Oyster Bay – shhhh!)

1/2 Tablespoon sesame oil

1 teaspoon sugar

2 Tablespoons flour

1 Tablespoon cornstarch

1/2 teaspoon salt

1/4 teaspoon pepper

Sauce

1 Tablespoon sweet chili sauce

2 Tablespoons tomato ketchup

1-2 Tablespoons runny honey

1 Tablespoon oyster sauce (I omitted this as I couldn’t find it)

2 Tablespoons light soy sauce

1/4 cup of water

1 Tablespoon toasted sesame seeds ( I used waaaay more – like about 4 Tablespoons)

Directions

Marinate chicken in soy sauce, wine, sesame oil and sugar for about an hour ( or as long as it takes to drink 1 negroni and watch episodes of The Bold and Beautiful, Ben’s Kitchen and Millionaire’s Hot Seat)

Mix flour and cornstarch and place in a large Ziploc bag

Drain chicken and add to flour mixture

Shake gently to coat

Fry in hot oil (350 degrees) until golden brown ( I did mine in 2 batches)

Drain on paper towel

To make sauce

Mix chili sauce, ketchup, honey, oyster sauce, soy sauce and water in a medium sized sauce pan

Bring to a boil then simmer until sauce begins to thicken

Toss sauce with chicken pieces, sprinkle with sesame seeds and serve

Details

Prep time : 1 hour 10 minutes, Cook time: 15 minutes, Total time: 1 hour 25 minutes

Yield: 4 servings

We served ours with sticky white rice and steamed pak choy with garlic and ginger

Enjoy!

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Frying the chicken

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A negroni for the chef!

Chinese Style Chicken Thighs With Egg Fried Rice....

Posted by Luna in Bubbling Cauldron on April 18, 2010 | No Comments

In these tough economic times many of us our counting our pennies and looking for bargains when we do our food shop. Using leftovers creatively is a great way to save money, as is using less expensive cuts of meat. I have become very fond of using chicken thighs which are much cheaper and more flavoursome then chicken breasts.

Tonight I tried a completely new recipe with some chicken thighs and served it alongside some egg fried rice. It was a hit and I will be making this again for sure!

Luna Raye’s Chinese Style Chicken Thighs.

Ingredients

4 chicken thighs with skin and on the bone (I use organic free range chicken).

For the Marinade:

5 Tablespoons of Superior Dark Soy Sauce.
Juice of half a lemon.
2 Tablespoons of runny honey.
2 cloves of minced garlic.
1 Tablespoon of freshly grated ginger.
Drizzle of olive oil.

Directions

Mix all marinade ingredients together in a large bowl.

Add chicken thighs to the bowl and mix thoroughly into the marinade so the thighs are completely covered.

Cover the bowl and allow the thighs to marinate for 30 minutes to an hour.

Add to an ovenproof dish and cook at 200C turning the thighs at least twice during cooking. I like the skin on top to crisp up.

Cooking times may vary but I kept mine in the oven for an hour. Do make sure the chicken is cooked through before serving.

Egg Fried Rice

For the egg fried rice recipe I used Ken Hom’s recipe as a base but made a few changes. This is a great recipe top play around with. Follow the basic directions and try adding different things like bean sprouts, bamboo shoots and prawns. For my version I used:

• 1 cup of cold cooked white basmati rice.
• 2 salad onions (spring onions) chopped finely.
• ½ cup frozen peas (thawed).
• ½ cup frozen sweet corn (thawed).
• 2 eggs beaten with 1 Tablespoon of light soy sauce (I had run out of sesame oil).

Chinese Style Chicken Thighs With Egg Fried Rice