Tag Archives: Poultry
Chicken Noodle Soup
Posted on 24. Jul, 2009 by Guy Boulud.
Like most people, I just love having a bowl of homemade chicken noodle soup. It’s probably one of the easiest soup to cook. It takes a bit of time; but, I usually make the effort. I think nothing beats delicious, healthy homemade soup. Right? On that note, I hope I can encourage you to try cooking this hearty soup at home. I am sure you will enjoy it! For the main ingredient, do try to opt for organic/free range chicken, if possible. They are much tastier than the regular chicken, in my opinion. As for the pasta, you can use any variety or shapes of your choice. Enjoy!
Ingredients
1 (about 1.8 kg) Organic Chicken, whole
120 g Dried Pasta
1 Medium Yellow Onion, quartered
2 Stalk Celery, chopped
2 Carrots, chopped
5 Sprigs Thyme
1 Dried Bay Leaf
2 tsp Whole Black Peppercorn
16 Cups Water
Sea Salt to taste
Method
Bring a large pot of water to a boil. Blanch the chicken for about 8 to minutes. Drain and discard the water.
In a large stockpot, place the chicken, onion, celery, carrots, Thyme, Bay leaf, black peppercorn with cold water. Bring it to a boil and simmer for 45 minutes to an hour.
Remove the chicken from the pot. Let the chicken to cool slightly before removing the breast meat. (The chicken breast meat can be shredded and mix into the soup or reserved for another use.)
Return the rest of the chicken to the pot and continue to simmer for about 2 hours.
To make the chicken noodle soup: Bring 8 cups of chicken stock to a boil. Cook the pasta according to the manufacturer cooking instruction. When the pasta is cooked, drain and mix into the boiling chicken stock. Stir well and season with sea salt.
Note: Add the reserved chicken breast into the soup if desired.
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General Tso’s Chicken (Changsha Version)
Posted on 21. Jul, 2009 by Guy Boulud.
Fancy some General Tso’s chicken? That was exactly how I asked and confused my kids. Their immediate response were like…huh, who is that?? Well, names aside, this General’s chicken does taste really good. 
According to the author of the cookbook, this is a Hunanese version of the General Tso’s chicken, the other is from Taiwan. There isn’t a lot of difference between the two, just that the former uses black vinegar and the latter uses white vinegar. I like both versions of vinegar. So, next time I’ll try cooking the white vinegar, Taiwan version.
Recipe adapted from Revolutionary Chinese Cookbook By Fuchsia Dunlop
General Tso’s Chicken (Changsha Version)
Ingredients
4 Boned Chicken Thighs with skin (about 12 oz)
6-10 small Dried Red Chilies
3/4 inch Piece Fresh Ginger, peeled and sliced
1 Tbsp Double Concentrate Tomato Paste-mixed with 1 Tbsp Water
3 Scallions, green parts only, sliced
1 tsp Sesame Oil
Peanut Oil for cooking
For the marinade:
2 tsp Light Soy Sauce
1/2 tsp Dark Soy Sauce
1 Egg Yolk
4 Tbsp Potato Flour
For the sauce:
1/2 tsp Potato Flour
2 tsp White Sugar
2 tsp Chinkiang Vinegar
1/4 tsp Dark Soy Sauce
2 tsp Light Soy Sauce
3 Tbsp Stock or Water
Method
Unfold the chicken thighs and lay them, skin side down, on a chopping board. Use a sharp knife to make a few shallow crisscross cuts into the meat-this will help the flavors to penetrate. Then cut each thigh into bite-size slices, an uneven 1/4 inch or so in thickness. Place the chicken slices in a bowl.
To make the marinade, add the soy sauces, sugar, and egg yolk to the chicken and mix well, then coat the chicken slices with potato flour.
Combine the sauce ingredients in a small bowl; set aside. Use a pair of scissors to snip the dried chilies into 3/4-inch pieces, discarding the seeds.
Heat enough oil for deep-frying to 350-400˚F. Add the chicken and deep-fry until it is crisp and golden. (If you are deep-frying in a wok with a relatively small volume of oil, fry the chicken in batches.) Remove the chicken with a slotted spoon and set aside. Pour the oil into a heatproof container, and clean the wok if necessary.
Return the wok to a high flame with 2-3 Tbsp of the oil. Add the dried chilies and stir-fry briefly until they are fragrant and just changing color (do not burn them). Toss in the ginger and stir-fry for a few seconds more, then add the tomato paste and stir-fry until the oil is stained a deep orange.
Add the mixed ingredients for the sauce, stirring as it thickens. Tip in the chicken and stir vigorously to coat it in sauce. Add the scallions and stir a few times, then, switch off the heat, stir in the sesame oil and serve.
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Grilled Honey, Lemon, And Soy Chicken Wings
Posted on 17. Jul, 2009 by Guy Boulud.
Today’s post is an addictive Grilled Honey, Lemon, and Soy Chicken Wings recipe. I hope most of you will appreciate honey grilled meat. I know some people dislike it; but, I happen to just love it. So, whether you like it or not, I hope you will give this recipe a try when you have the grill fired up next time. Just so yummy, hard to describe with words. Happy cooking and have a good weekend!
Grilled Honey, Lemon And Soy Chicken Wings
Ingredients
1 kg (about 16-18) Chicken Wings, tip off
Marinate
3 Tbsp Honey
5 Tbsp Lemon Juice
2 Cloves Garlic, chopped
1 1/2 tsp Chili Flakes
1 Tbsp Light Soy Sauce
Some freshly ground Black Pepper
2 Tbsp Peanut Oil
Method
Marinate the chicken wings for about 4 hours.
Preheat the grill for indirect cooking over medium heat.
Arrange the chicken wings in a large disposable foil pan. Grill the chicken for about 20 to 25 minutes with the lid closed.
Remove the chicken from the pan. Grill the chicken on direct heat for about 2 to 3 minutes on each side. Serve warm or at room temperature.
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