Lemon, Garlic & Herb Roasted Spatchcock Chicken | 香草檸檬蒜香烤雞

附中文食譜

Nothing quite beats a perfect chicken roast, especially when it can be done with ease and in a short time! A homey chicken roast sounds sublime for a cozy Sunday dinner in with the family or loved ones, yet it is also impressive enough to wow your friends and neighbors. This roast chicken will fill your kitchen with the tantalizing scent of garlic, rosemary, and lemon, giving you impossibly juicy meat and skin so crispy it easily beats the pants off any rotisserie chicken.

Spatchcocking your chicken is a surefire way to ensure juicy results and crispy skin every time. Not only do you cut short on the cooking time, it also makes for easy marinading the night before. Works great also on the grill for a summery outdoors barbecue. As I shared in my last post, ever since I started spatchcocking I've never turned back; in fact, a simple spatchcock chicken roast has saved me many a time when I invited friends over for dinner!

• Go to my tutorial: How to Spatchcock a Chicken: A Step-by-Step Guide

Lay the bird on a bed of root vegetables, onion, and garlic for a wholesome, easy meal all in one pan!

Let the bird marinate overnight for extra flavor and tenderness

To make for a complete meal in one pan, I like to throw in chopped root vegetables, onion wedges, whole garlic cloves, and hearty vegetables like brussels sprouts to roast together. For a even more scrumptious treat, however, I like to build a layer of thinly sliced potatoes and sweet potatoes underneath the chicken, which soaks up the juices from the roast and crisps up with crunchy bits towards the end. Now, that is truly irresistible.

The roast will generate a copious amount of drippings, which you can use to whip up a luscious gravy if you are feeling extra fancy. Personally, I find the chicken in and of itself so flavorsome and moist that I'd skip completely on the gravy. Rather, I would reserve the lemon-infused, richly-flavored, garlicky drippings for cooking another day - whether it's in roasting baby potatoes, stir-frying vegetables, or cooking another chicken dish. It is absolutely sensational in preparing my Lemon Chicken Piccata with Zoodles recipe!

• Get the recipe: Lemon Chicken Piccata with Zoodles

Pair this roast chicken with a perfect side dish: Brown Butter Roasted Brussels Sprouts with Pancetta, Sage, and Almonds - work on the stove while the chicken is roasting, then pop the dish into the oven once the bird is out resting!

•  Get the recipe: Brown Butter Roasted Brussels Sprouts with Pancetta, Sage, and Almonds

The chicken is so tender the leg freely wriggles off without even using a knife - watch as the juices flow!

Ingredients
1 whole chicken
3 large cloves garlic, minced
1/4 cup fresh herbs, chopped (rosemary/thyme)
3 tablespoons extra virgin olive oil
1 tablespoon coarse salt
1 teaspoon ground black pepper
1 whole lemon
Potatoes (optional) 


Directions
1. Spatchcock the chicken: Pat the chicken dry. Using a pair of kitchen shears, cut along each side of the spine to remove the backbone. Trim excess fat and clean out the cavity. With breast side up, press down firmly in the middle of the breastbone to flatten the bird. (For my step-by-step guide, click here)

Get under the skin: using your fingers, carefully separate the skin and the flesh in the breast and thigh. Spread marinade nicely in these "pockets" and evenly all over the whole chicken.

2. Season the chicken: Combine garlic, herbs, olive oil, salt and pepper in a bowl. Rub marinade evenly throughout the chicken and under the skin. Drizzle with lemon juice from half of the whole lemon. Reserve the squeezed half lemon for roasting. Marinate overnight.

3. Roast the chicken: Preheat oven to 425°F/220°C. Remove chicken from fridge and allow 20 minutes to return to room temperature. In a large cast iron skillet or sheet pan, scatter thinly sliced potatoes and salt generously. Place squeezed lemon half in center to help prop up chicken for better air circulation. Place chicken on top and tuck the wing tips under to prevent burning. Slice remaining half lemon and scatter around chicken.

4. Roast for 20 minutes. Baste the potato slices with drippings. Rotate the pan and return to the oven for an additional 15 to 20 minutes until golden and crispy, depending on size of the chicken. Remove from the oven and let rest for 10 minutes. Dig in!

Tried this recipe?
Share with me or leave a comment below! Tag #alvinspenthousekitchen.
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【 香草檸檬蒜香烤雞 】

材料：
急凍全雞                          1 隻
蒜末                                   3 大蒜瓣
新鮮迷迭香/百里香       適量（剁碎）
初榨橄欖油                      3 湯匙
粗鹽                                   1 湯匙
黑胡椒                               1 茶匙
檸檬                                   1 個
薯仔                                   隨意

做法：
1. 先將全雞來個蝶式開邊。（詳細做法：蝴蝶式全雞開邊法）
2. 準備醃料：把蒜末、香草、橄欖油、鹽和胡椒拌勻。
3. 用手指輕輕把雞胸和雞腿的皮與肉之間分隔開，有助塞進醃料。把整隻雞塗滿醃料，擠上半個檸檬汁，放進雪櫃醃過夜。擠完的檸檬半保留備用。
4. 醃好的雞置室內解凍約 20 分鐘。預熱焗爐至 425°F/220°C。
5. 薯仔切薄片，平鋪在烤盤上並撒上鹽和胡椒。擠過的檸檬半放在中間。
6. 放上雞隻，將雞翼尖向下疊好以防止燒焦。剩餘半隻檸檬切片，撒在烤盤上。
7. 放進焗爐烤 20 分鐘。薯仔掃上雞油，再烤 15 - 20 分鐘至雞隻金黃皮脆，即成！

Tried this recipe?
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How to Spatchcock a Chicken: A Step-by-Step Guide | 蝴蝶式全雞開邊法

附中文做法

For many a seasoned home cook, roasting whole chicken may be like a walk in the park; but for the vast many others, me including, roasting chicken instills a certain fear. There is often that most daunting fear that the chook cooks unevenly, with the breast turning into rubber while the drumstick runs pink; the hassle of turning, flipping, and then the basting; oh, and the long wait. For yet others, there is the issue with size - their oven is so petite that it can barely accommodate even a small bird lying on its tummy. Trust me, I have been there, done that. Nothing feels more comforting than a juicy roast chicken on a Sunday, yet for the longest time I have denied myself this ultimate pleasure for fear of failure and hassle.

This was all about to change when I learned how to spatchcock a chicken, which is just a fancy way of saying to butterfly a chicken. By removing the backbone from tail to crown and laying the chicken flat like an open book, you essentially turn something three-dimensional into two, not only creating a more even surface to cook evenly, but also exposing more skin, which crisps up nicely under high temperature - and who doesn't go nuts over crispy skin?! (Those who discard and push the skin to the edge of the plate, pass them over please.)

Another main advantage of spatchcocking a chicken is faster cooking time, whether on the grill or roasting in an oven. Time after time, I will have a perfectly juicy, tender roast chicken ready in just 35 minutes - a whopping third faster than roasting a chicken whole. Additionally, a butterflied chicken makes a wonderful palette for marinating, given the easier access to the cavity and exterior.

A whole chicken from the supermarkets in Hong Kong typically comes with the full package - head, neck, feet and all but the giblets. Spatchcocking is like operating a surgery. For first-timers, the process may get you a wee bit queasy especially with the poor bird staring back at you. Memories of dissecting a dead frog in biology lab may flash back. Go ahead, chop the head off and discard it out of sight to calm the guilt but never do so without giving thanks. If anything, spatchcocking a chicken allows us to be just one step closer to understanding and appreciating the animals that feed us. And if this step hasn't converted you into vegetarianism yet, go on and proceed with a pair of sharp kitchen shears.

Advantages of spatchcocking:
•  More even cooking - consistently tender and juicy
•  Greater surface area for crispy skin
•  Short cooking time - approx. 35 minutes
•  No flipping and turning necessary
•  Great for marinating
•  Perfect for both oven roasting and grilling
•  Excellent for smaller ovens
•  No carving necessary - just section the chicken off when serving
•  You get to practice CPR
 
At the risk of sounding exaggerated, I dare say learning to spatchcock a chicken was positively life-changing. Consistent, juicy results every time. All my fears for roasting chicken dissipated, and not for a second do I consider going back to roasting a chicken whole, ever.

從此不再恐懼烤全雞！把雞剪開成蝴蝶狀，使全雞在同一個平面及相同的厚度均勻受熱，除了大大縮減烤焗時間，更能每次都做出嫩滑多汁、皮脆可口的效果！— 拖延已久，終於完成了這一個小小的 tutorial 跟大家分享不敗烤雞秘訣 : 

{ A Step-by-Step Guide: Let's Begin }

Grab your kitchen shears

Pat your chicken dry. Remove and discard the head and neck. Cut feet off at the joint of the drumstick. Set aside.
雞洗淨，抹乾水份。用剪刀去掉頭、頸和雞腳。

Cut along the backbone

Starting at the tail, cut along one side of the backbone with kitchen shears. Make the cut as close to the spine as possible.
雞背向上，用剪刀沿著雞背脊椎的兩側將雞背剪開。

Remove the backbone

Repeat on the other side of the spine toremove the entire backbone from neck to tail.
再剪另外一邊，剪出整條雞背骨。

Trim and clean

Trim excess fat and clean out the cavity. Reserve backbone and feet for stock or freeze for later use — do not discard!
清除多餘脂肪和所有內臟殘餘物。雞背骨和雞腳可雪藏備用來造高湯。

 

Flatten the chook

Now, on to my favorite step: "give CPR". With breast side up, press down firmly in the middle of the breastbone to flatten the bird — you will hear a sensational crack. This step is dangerously satisfying.
「心肺復甦術」: 雞胸向上，用掌心於胸骨中央用力壓一壓，隨即會聽見「啪啦」一聲，將全雞壓平。

Get under the skin

For maximum flavor, you want to get your marinade under the skin. Carefully use your finger to create pockets between the skin and the flesh in the breast and thigh. Be careful not to break the skin!
用手指輕輕把雞胸和雞腿的皮與肉之間分隔開，有助塞進醃料另雞肉醃得更為入味。

You've just spatchcocked!

Well done — your chicken is now relaxed and ready for the marinade and the grill!
成功把雞開背成蝴蝶狀，下一步加入醃料和烤焗！

Do you like to roast your chicken whole or spatchcocked?
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Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!

Lemon Chicken Piccata with Zoodles | 檸香酸豆煎雞胸配意瓜麵

附中文食譜

When I am strapped for time or looking to throw together a simple and fulfilling dinner with a visiting friend, Chicken Piccata is my go-to recipe. Chicken Piccata is really nothing more than chicken breast cutlets dredged in flour, browned, and served with a lemony sauce interlaced with white wine, capers and enriched with butter. It sits beautifully with any type of pasta, potatoes - or, if you are looking to really whip up the meal even faster while also cutting down on carbs - "zoodles". The entire dish comes together in a flash, just under twenty minutes. And the extra perk? It comes together all in one skillet! I think I need not explain further why there is always a jar of capers standing by in my fridge.

Pair Chicken Piccata with any pasta, potatoes, or "zoodles" for a healthier and even quicker alternative!

Freshly picked Meyer, Lisbon, and regular lemons from Kelley and Ilaria's backyard in San Francisco!

Chicken Piccata isn't a dish you would typically find in many Italian restaurants. My first encounter was at the Cheesecake Factory in San Francisco, a dish whose intense flavors soon grew into a craving that compelled me to try making at home. My adapted version is slightly lighter, however, without the addition of cream to the sauce. For an extra punch, I charred some lemon slices, which not only gives depth to the sauce but also looks gorgeous on the plate. But if you are really strapped for time, you can altogether skip the charred lemons and omit the dredging for the chicken breast. Just don't ever skip pounding the chicken breast though, as this will ensure even cooking and help making this dish ready in a flash. Enjoy!

What you'll need...

Zoodles make for a quick, healthy alternative

2 chicken breast, boneless and skinless
Salt and pepper
Flour for dredging
1 lemon, cut into thin rounds
1 teaspoon white sugar
2 tablespoons butter, divided
1 teaspoon vegetable oil
2 cloves garlic, minced
200 g brown mushrooms, sliced
1 large zucchini*, spiralized
1/3 cup dry white wine
1 heaping tablespoon capers
1 tablespoon fresh lemon juice
Fresh chopped parsley

*Note: Alternatively serve with your favorite type of pasta. Just skip the step of cooking the zoodles.

Directions...
1. Combine lemon slices and sugar in a bowl.

2. Butterfly the chicken breast. With one hand flat on top, slice horizontally into one side of the breast, starting from the thicker end and finishing at the thin point. Open the breast up like a butterfly, and slice into two cutlets. Repeat with the other breast. Place the chicken breast between cling film and pound thin to even thickness with a meat pounder. Season with salt and pepper then dredge in flour.

Haven't got a meat pounder? Make use of anything from rolling pins to pestles!

3. Heat a skillet over medium heat and add oil and one tablespoon of butter. Cook chicken until brown on both sides, remove from pan.

All in one skillet and ready in a flash, with no wiping or washing in between!

4. Add garlic and mushrooms and cook, stirring, until mushrooms are lightly browned and all moisture has evaporated, about 4 minutes. Add zucchini noodles to skillet and saute for a brief minute. Season with salt and pepper and remove from pan.

5. In the same pan, add the sugared lemon slices and let cook, flipping once, until both sides are lightly charred, about one minute. Reserve any liquid the lemon slices give off in the bowl for the next step.

The aroma of wine, tartness of lemons, and sharpness of capers meld beautifully with the richness of butter

6. Deglaze the skillet with white wine, scraping any browned bits off with a wooden spoon. Stir in capers, lemon juice, the lemony liquid, and remaining butter. (For a thicker sauce, mix equal parts flour or cornstarch and cold water and stir until a smooth paste forms. Whisk into sauce and bring to a simmer.) Return chicken and any juices to the pan and turn to coat with sauce. Serve with zoodles and mushrooms. Top chicken with charred lemon and drizzle with sauce and finish with a sprinkle of parsley. Buon appetito!

《檸香酸豆煎雞胸配意瓜麵》

材料：
無骨去皮雞胸      2 件
鹽和黑胡椒          適量
麵粉                       適量
檸檬                       1 隻，切片
砂糖                       1 茶匙
牛油                       1 加 1 湯匙
菜油                       1 茶匙
蒜瓣                       2 瓣，剁碎
啡蘑菇                  200 克，切片
意大利翠玉瓜*   1 大條
白酒                       80 毫升
酸豆                       1 湯匙
新鮮檸檬汁          1 湯匙
蕃荽                       適量，剁碎

做法：
1. 翠玉瓜用螺旋切片器切成絲帶狀備用。檸檬片和砂糖拌勻備用。
2. 雞胸肉開邊： 用一隻手按著雞胸，另一隻手持刀打橫切，開邊。蓋上保鮮紙，用肉槌輕拍至平均厚度。用鹽和黑胡椒調味，再沾上麵粉備用。
3. 燒熱易潔平底鍋，下 1 湯匙牛油和 1 茶匙油，中火將雞胸每邊煎約兩分鐘至金黃色，盛起備用。
4. 原鍋下蒜蓉和蘑菇，炒至收水，約 4 分鐘。加入翠玉瓜絲帶，迅速炒 1 分鐘, 調味，盛起備用。
5. 原鍋下檸檬片，煮至兩邊呈金黃色，約共 1 分鐘。盛起備用。保留碗子裡面的檸檬糖水。
6. 原鍋下白酒、酸豆、新鮮檸檬汁以及保留了的檸檬糖水、和其餘 1 湯匙牛油。（喜歡比較濃稠的汁的話可以打獻）雞胸回鍋，將兩邊沾上醬汁後連同蘑菇、翠玉瓜意粉和檸檬片上碟，淋上醬汁再撒上蕃荽碎即成！

*備註：不用意瓜的話，也可用傳統意大利粉代替啊！

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Gluten-free Chicken Pot Pie with Cornbread Crust | 玉米派皮雞肉派 — 不含麩質

As I write, I have just completed my two intensive weeks working at Sweetpea Cafe, Hong Kong's only entirely gluten free patisserie serving up decadent cakes and healthy brunch classics. How it all happened was almost like a dream. Just a month ago my friend and I wandered the quaint backstreets of Central and walked into Sweetpea for an afternoon of cake, coffee, and conversation. I gawked at the cake display, started conversing with the friendly and bubbly owner Angel, took a bite of the delightfully fluffy Tiramisu cake, and it didn't take much else for me to fall in love with this place.

My eyes rested on the "We Are Hiring" sign. With my annual two-week leave just weeks away, the idea of hitching an interim job here at Sweetpea Cafe sprouted. I stayed up all night. The next thing I know, I texted Angel with my proposal in the morning, and she responded: "I'd say yes in a heartbeat!" BAM, the stars aligned. I dropped my original plans of a (rather expensive) cooking holiday in the rustic countryside of Brittany, France and landed a part time job working in a charming little patisserie in my hometown. Call it a working holiday or apprenticeship, it was a dream come true in every sense for me to work in a cafe, to experience the operations behind the scenes and to open my eyes to the harsh reality of running a business in Hong Kong.

The two weeks had gone by in a blink. My experience reminded me of the television show on one of the travel channels where the host ventures around the world to master a new skill in two days' time. My two weeks were no short of challenges, discoveries, failures, stress, laughter, and sense of achievement. To fully delineate my experience in today's entry would be nearly impossible, so I will leave it at that for now and draw our attention back to the yummy dish of the day... Chicken Pot Pie with Cornbread Crust - and it's gluten free!

Thanks to Sweetpea Cafe and my Toronto-based cousin whom I worship for her talents and stamina in everything she does, I have become increasingly interested in gluten-free cooking and diet. I began digging around in books and online and in groceries in the U.S. and decided to experiment a little. I even bribed my flatmate to haul a ton of assorted flours back from Toronto (where they are readily accessible and affordable) in efforts to create my own blend of gluten free flour.

What we have today is my all-time favorite, Chicken Pot Pie, topped with golden cornbread instead of the traditional shortcut pastry. It's like taking a baby step towards making gluten-free choices. The cornbread adds such a delectable crunch and flavor to the creamy filling that I am not so sure I miss the buttery pastry crust so much anymore! The following recipe is based on my Individual Chicken Pot Pie with Puff Pastry Crust post from 2015 but is modified and improved. As for the crust, it's basically a cornbread baked on top of the filling, so it would work perfectly on its own any other time! This recipes produces a cornbread that has a perfect crumb - neither too dry nor too cakey!

What you'll need...
For the pie filling:
3 skinless, boneless chicken thighs
1 bay leaf (optional)
1 tablespoon butter
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 - 3 ribs celery, diced
6 cremini mushrooms, stems intact, diced
3 tablespoons gluten-free flour blend (I used Bob's Red Mill)
1/2 cup chicken broth (from cooking the chicken thighs)
1/2 cup warmed milk
Thyme, fresh or dried

For the Cornbread Crust:
1 cup gluten-free cornmeal
1 cup gluten-free flour blend (I used Bob's Red Mill)
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
2 large eggs
1 cup milk
2 tablespoons butter, melted

Preparing the Chicken Pot Pie Filling

1. Bring a pot of water to a boil, add bay leaf (and any unwanted vegetable trimmings) and chicken thighs and cook for 8 minutes. Turn heat off and leave chicken in the pot covered for another 5 minutes. Rinse chicken under the tap and let cool in refrigerator while prepping the other ingredients to allow for easier cubing. Reserve chicken broth.

2. Heat butter in a large cast iron skillet or dutch oven over medium heat. Sauté onions, garlic, carrots, celery, and mushrooms until tender-crisp, about 5 minutes. Add flour and stir to combine with the vegetables, about 1 minute. Stir in 1/2 cup of broth and bring to a boil. On low heat, stir in warmed milk, cubed chicken, and thyme. Season with salt and pepper and stir until mixture thickens.

Making the Cornbread Crust Topping

Preheat oven to 180C/350F.
Whisk together dry ingredients, add milk, eggs and butter, mixing until just combined. Pour batter over pie filling and bake (line with baking tray to catch drips) for 25-30 minutes, or until lightly golden brown and wooden pick inserted in center comes out clean. Serve warm!

《玉米派皮雞肉派 — 不含麩質》

最近對不含麩質飲食的興趣日益增長，
決意把個人最愛的 Chicken Pot Pie 研製出更健康的無麩質版本，
希望更多人能夠愛上這道傳統美式菜！

雞肉派 材料：
去皮去骨雞上髀肉  3 件
月桂葉  1 塊（可免）
牛油  1 湯匙
洋蔥  1 小隻
蒜頭  3 瓣  剁碎
甘筍  2 條  切粒
西芹  2-3 條  切粒
啡蘑菇  6 隻  切粒
不含麩質麵粉  3 湯匙
雞高湯  120 毫升
牛奶  120 毫升 用微波爐叮暖
百里香  適量

做法：

1. 滾水加入月桂葉和雞肉，用中火煮 8 分鐘後熄火加蓋焗 5 分鐘。將雞肉取出洗淨並放進雪櫃片刻，以便稍後切粒。雞湯去油備用。
2. 鑄鐵鍋燒熱後加入牛油，炒香洋蔥、蒜頭、甘筍、西芹及蘑菇，約 5 分鐘。
3. 加入麵粉拌勻，約 1 分鍾。
4. 倒入 120 毫升雞高湯，拌勻並用中火煮至沸騰。
5. 將火收細，加入牛奶、雞肉粒和適量百里香及調味，待材料稍微呈糊狀後熄火備用。（假如沒有鑄鐵鍋的話，可將材料倒進適合焗爐的盤子內備用）

不含麩質玉米派皮 材料：
不含麩質玉米粉  150 克
不含麩質麵粉  120 克
砂糖  50 克
發酵粉  1 湯匙
幼鹽  半 茶匙
黃原膠  1/4 茶匙
雞蛋  2 隻
牛奶  240 毫升
牛油  30 克 溶掉

做法：
1. 焗爐預熱 180 度。
2. 把幹成分拌勻，拌入牛奶、雞蛋和牛油。
3. 拌勻後倒在鍋中的雞肉材料上，放入焗爐焗 25-30 分鐘，或知呈金黃色以及牙簽能夠乾淨拔出。慢用！

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Zoodles with Shredded Chicken and Sesame Sauce | 涼拌雞絲意瓜偽粉皮

附中文食譜

Zoodles! Besides being a fun word to say, zoodles (zucchini noodles) are an incredibly fresh, healthy, nutritious, gluten-free, and low carb alternative to pasta or noodles. Zucchini takes on flavors easily, thus making zoodles a remarkably versatile base for a wide range of dishes.

I picked up a bag of zucchini at the Heart of the City Farmers Market in San Francisco last weekend. Back at my penthouse kitchen, just as I was craning over these dark green summer gourds, sweat dripping down my forehead under the unrelenting summer heat, a sudden craving for 涼拌雞絲粉皮 hit me.

A gorgeous zucchini, also known as courgette

A familiar and massively popular appetizer in Northeastern Chinese cuisine, 涼拌雞絲粉皮 traditionally consists of translucent mung bean sheet noodles (粉皮), hand shredded chicken (雞絲), crisp cucumber julienne (青瓜) and a lip-smacking sesame dressing (麻醬) that always tickles my taste buds.

Now, who says zoodles only works as pasta? With zucchini in my hands, I decided to swap out the mung bean noodles and cukes and swap in zoodles for a twisted, "greened up" version of this classic Manchurian starter. No fancy spiralizer, no mandolin needed; just your good old fashioned vegetable peeler and a knife!

晶瑩通透 又滑又爽口！

When cut to the right width, those thin, slightly opaque ribbons of zucchini frankly does a marvelous job mimicking mung bean noodles. As for the main ingredient of the dressing, sesame paste is hardly the only choice either. Peanut butter is also commonly used in restaurants and will similarly knock the ball out of the park. Heck, I even made once with sunflower seed butter. Delish!

So here is a fun, light, and super easy twist on this popular Northeastern Chinese cold dish using zoodles. It is about time that you, too, jump on the zoodle bandwagon!

What you'll need...
Zoodles and Chicken:
2 zucchini
Choice of 4 chicken tenders, 1 chicken breast, or 1 chicken thigh

Dressing:
2 tablespoons sesame paste
3 tablespoons warm water
2 teaspoons Chinese black vinegar
2 teaspoons white sugar
1 teaspoon roasted sesame oil
1 heaping teaspoon minced garlic
1/2 inch of fresh ginger, grated (optional)
Dash of soy sauce

Choice of garnish:
Toasted sesame seeds or peanuts
Small bunch of cilantro
Cucumber matchsticks 

For the dressing...

Firstly thin out the sesame paste by stirring in warm water. Add all other ingredients and stir until the dressing reaches a smooth, heavy cream-like consistency. Make ahead to allow the flavors to mingle.

For the zoodles... 

1. Start by cutting off the ends of the zucchini. Using a vegetable peeler, peel zucchini into long ribbons. The more pressure you apply, the thicker your zucchini noodles will be. Peel all four "sides" of the zucchini until you reach the core with seeds (reserve the cores for other uses such as ratatouille, casseroles, or stir-fries - don't let it go to waste!).

2. Stack the strips on top of each other. Cut the strips to 1/2 inch strips or as desired.

3. Bring a pot of water to a boil, blanch zoodles very briefly - no more than 60 seconds! Immediately drain and dunk into an ice bath to cool and stop the cooking process. Once cooled, drain and set zoodles on paper towel or a clean kitchen towel to absorb excessive moisture.

For the chicken...

Steam or boil your choice of chicken. Once cooked and cooled, shred chicken into thin strips using your fingers.

Now, all that is left to do is to put everything together.

Layer the zoodles on your serving platter. Top with shredded chicken, sesame dressing, and your choice of garnish. Enjoy!!

《涼拌雞絲意瓜偽粉皮》 

由意大利翠玉瓜（zucchini, 簡稱意瓜）刨成絲
製成的低熱量「偽意粉」Zoodles 在外國已流行多時，
更是健康有營人士的最潮食品！
因成品肖似意粉，故會被當作替代意粉食用。
Zoodles 其實用法甚多，現時天氣轉冷，更可作為熱食沙律，
更可 fusion 做成「涼拌雞絲偽粉皮」！
 
意瓜偽粉皮／雞絲材料：
意大利翠玉瓜  2 隻
雞肉  可選用雞柳、雞胸、或雞腿肉

1. 首先將意瓜兩端切除。
2. 用削皮刨，下點力於意瓜的四面刨出寬條狀，直至到達瓜中見籽的地方為止。
3. 把一條條的寬條叠好，用利刀切成一條條約半吋闊的「 偽粉皮」。
4. 煮沸熱水，把偽粉皮快速地灼一灼，撈起並立即浸冰水，以保其爽嫩。
5. 瀝乾後放一旁備用。
6. 隔水蒸熟雞肉。略涼後以手搣成雞絲。

麻醬材料：
芝麻醬  2 湯匙
溫開水  3 湯匙
鎮江醋  2 茶匙
砂糖  2 茶匙
麻油  1 茶匙
蒜末  1 大茶匙
薑蓉  約半吋薑
老抽  適量

1. 芝麻醬先用溫水稀釋，加入其他調味料拌勻再作調味。

 
 自選裝飾配料：
芝麻 / 花生
芫茜
青瓜絲

1. 接下來最後一個步驟，先把意瓜偽粉皮置碟，在粉皮上放上適量手撕雞肉和自選配料，之後再淋上拌勻的麻醬即成。

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Tom Kha Gai | Thai Coconut Galangal Chicken Soup

When it comes to Thai soups, Tom Yum Kung and Tom Kha Gai are like sisters with polar personalities - the former fiesty and hot-headed, the latter sweet and mild. Tom Kha Gai (ต้มข่าไก่) has long been a personal favorite, why with its seamless pairing of creamy coconut milk and an array of Thai spices and seasonings, resulting in a light, silky, and fragrant soup that is well balanced in flavor, and heat. In Thailand, Tom Kha Gai is typically served with rice as part of a whole meal ensemble, although this soup can very well be a meal all in one, if you will.

Whenever I visit Bangkok, I always come home loaded with fresh lemongrass, Thai chilis, limes and pea eggplants, to name just a few. When out of stock, I turn to my petite Thai and Indonesian grocery shop at the wet market - a godsend, really - that stocks up on the essentials, catering mainly to expats and domestic helpers.

Savory, sweet, silky, loaded with Thai herbs and a hint of heat

Most restaurants use boneless, skinless chicken breast in Tom Kha Gai; though I prefer chicken thigh meat for its succulence and tenderness, and a lesser chance of overcooking. As always, season the soup to taste; the measurements below are meant to be taken as a reference.

This Tom Kha Gai was served as part of my four-entree Thai-themed dinner party earlier this month. Check out Larb Moo (Thai Spicy Ground Pork Salad) for a simple, tasty "starter"! Happy Thai New Year!

To prepare...
2-3 boneless, skinless chicken thighs, sliced
2 cup coconut milk
2 cup water
2 stalk lemongrass, sliced at a bias
2 inch galangal, sliced at a bias
4 kaffir lime leaves
2-4 Thai bird's eye chilis (to taste)
1 medium onion, or 3-4 shallots, sliced into wedges
3 Thai tomatoes, cut into wedges, or 7-8 whole cherry tomatoes
A handful of Thai pea eggplants, sliced (optional)
A handful of fresh oyster mushrooms, split into smaller pieces as desired
A handful of fresh straw mushrooms, cut into wedges as desired
2 tablespoon fresh lime juice (or to taste)
2 tablespoon fish sauce (or more, to taste)
1 teaspoon sugar (to taste)
Pinch of salt
A small bunch of cilantro, reserving some for garnish
A light drizzle of chili oil, for garnish (optional)

1. On medium heat, add coconut milk and water to a pot, add galangal, lemongrass, and onion, gently cook until fragrant. Just before the mixture comes to a boil, add in chicken, and lower heat to a simmer.

2. Lightly crush the chilis with a few gentle whacks using a knife, then add directly to the soup. Go ahead and tip in the mushrooms and Thai eggplants, if using. Give the soup a gentle stir.

3. As the soup is just about to boil, add in the tomatoes and continue to simmer. Take the kaffir lime leaves, break and loosely tear them with your hands, and drop directly into the pot. Doing so will help release the fragrance.

4. Season with a pinch of salt and sugar, then season with fish sauce to taste. Gently stir on a low simmer, 5-7 minutes, to ensure that the ingredients are fully cooked, without overcooking the coconut milk.

5. Turn heat off. Squeeze in the lime juice and taste test until the seasoning is just right. Finally, add cilantro to the soup and finish with a scant drizzle of chili oil (optional).

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Individual Chicken Pot Pie with Puff Pastry Crust

What to do with leftover rotisserie chicken, or the rest of that roasted turkey? What about the stray crust languishing in the freezer? Chicken pot pie springs to mind. With all that hearty, creamy filling, tender, flavorful veggies bubbling underneath a buttery, golden crust, it is impossible to resist cozying up under a hand-sewn quilt on a chilly winter day and chow down on this ultimate comfort food.

And the good news? When you have leftover roasted chicken or turkey on hand, half the work is already done for you. Using frozen puff pastry gets you another step closer and faster to the end product. And if you are really, really lazy, go for frozen mixed vegetables and throw in a can of creamy chicken soup. But that would just take all the fun out of cooking a chicken pot pie "from scratch", wouldn't it? Go get some fresh produce and give them a rough chop (precision is so unimportant here), and you will be astonished just how easy it is to have this steaming pot pie ready in no time. Chicken pot pie doesn't have to be a big ordeal, as I testified.

Dig in for heaps of chicken, veggies, and crust in every mouthful!

To prepare...
Puff pastry sheet, thawed
1 cup cooked chicken (a chicken quarter), roughly cubed or pulled
1 tablespoon butter
1 small onion, chopped
1 large carrot, chopped
2 ribs celery, chopped
6 cremini mushrooms, stems intact, cubed
1 heaping tablespoon flour
1/2 cup chicken broth, or water plus a bouillon (I used vegan bouillon)
1/2 cup milk
Garlic salt and black pepper
1 teaspoon fresh thyme
2 tablespoon fresh parsley, chopped, reserving some for garnish

1. Heat butter in a skillet over medium heat. Add onions, carrots, celery, and mushrooms and cook until tender-crisp, stirring occasionally, about 5 minutes. Add flour and cook, stirring until flour becomes golden brown, 1-2 minutes. Slowly stir in the broth and heat to a boil.

2. On low heat, slowly stir in milk, chicken, thyme and parsley. Season with garlic salt and black pepper to taste. Stir until the mixture thickens. Remove from heat.

 

3. Heat oven to 200C/400F. Unfold pastry sheet on a lightly floured surface. Cut six strips (about 1 inch thick, depending on shape and size of your casserole).

4. Spoon chicken mixture into casserole. Weave a lattice pattern over the filling with the pastry strips. I clearly am not an expert in weaving. Sprinkle with remaining parsley. Place casserole on a baking sheet and bake for 35 mins or until filling is bubbling hot and pastry is golden brown.

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