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!

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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！

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Charred Cauliflower with Brown Butter Cauliflower Purée | 香烤椰菜花扒兩食

附中文食譜

To many people including myself once upon a time, cauliflower on its own just screamed bland, boring and bleh. And then charred cauliflower "steaks" and whole roasted cauliflowers started appearing everywhere, offering a satisfying, meaty meat-alternative worthy as a main event. I have been dying to jump on that bandwagon for long, and the opportunity finally presented itself when I lay my eyes on a crate of gorgeous cauliflower at a market in Amsterdam.

Indeed, plain steamed or blanched cauliflower may taste rather uninspiring. Roasting cauliflower and giving it a little char brings out its hidden sweetness and nutty aroma, thereby transforming it into something else mouthwatering. Here cradling my heavy head of cauliflower in my kitchen half a planet away, I decided to let it shine and be the star ingredient in a delicious main course two-ways.

For those of you looking to curb your carbohydrates intake, rejoice! Cauliflower purée is not only creamy and comforting like mashed potatoes, it is also healthier and, well, much lower in carbs. Being free of starch, cauliflower purée also has the benefit of not being prone to over-whipping like potatoes can be. So whip it all day and it will still be lusciously creamy!

Puréed cauliflower can be made first by simply boiling or steaming the vegetable, but boiling leaches flavor and nutrients out of the florets and steaming does little to enhance the flavor. By roasting we bring out the rich, nutty flavors - resulting in a purée that is complex and robust in flavor and eliminating any need for excessive seasoning. Stirring in a touch of brown butter adds depth and a magical toasty flavor that perfectly rounds out the nuttiness of the cauliflower. 

For a more luscious, full-bodied purée, go for heavy cream as your choice of liquid, or use chicken stock for a more savory direction. Of course you can also use regular milk or plant-based milk like I did! Last but not least, serve with a dollop of fresh homemade pesto or chimichurri to take the experience up a notch! Click below for my pesto recipe:
Fresh Homemade Pesto 

Ingredients
1 large head cauliflower
2 tablespoon butter
1 cup milk, cream, or chicken stock
Extra virgin olive oil
Sea salt and freshly ground pepper
Optional: fresh pesto or chimichurri, to serve

Directions

Charred Cauliflower Steaks

1. Preheat oven to 200C/400F. Remove the tough outer leaves from cauliflower and halve the cauliflower. From top to bottom, cut two large 3/4-inch thick steaks, one steak from each of the two halves.

2. Season the steaks with salt and freshly ground pepper. Heat a cast-iron skillet over medium-high heat. Add olive oil and sear the cauliflower for 3-4 minutes per side, until deeply golden. Transfer skillet to the oven and bake for 8-10 minutes, or until cauliflower is tender.

Brown Butter Roasted Cauliflower Purée

 1. Roughly chop the remaining cauliflower into small pieces until they resemble crumbs. Place on a foil-lined baking tray, toss with olive oil and season with salt and pepper. Roast, flipping cauliflower halfway through roasting, about 18 minutes or until cauliflower is browned and tender.

2. In a saucepan, melt butter over medium heat. Watch closely as butter foams up and begins to deepen in color from golden tan to a toasty brown. Remove from heat and transfer to a heat proof bowl once you smell a nutty aroma.

3. In the same saucepan, add roasted cauliflower crumbs and choice of milk/cream/chicken stock. Bring to a simmer then cook gently until cauliflower has softened in the liquid, about 5 minutes. Reserve a small amount of cooked liquid. Using a blender or immersion blender, blend cauliflower to form a smooth purée, adding more liquid if necessary to reach desired consistency. Fold in brown butter and serve warm.

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【 香烤椰菜花扒兩食 】

在疫情的威脅下，公眾都減少了外出。今個情人節，倒不如就與情侶齊齊煮餐溫馨晚餐。忘了訂玫瑰花也別操心，有椰菜花代替啊～！ 又一走肉主食主意，或作可口拌菜，配上牛排烤雞就最適合不過了。

材料：
椰菜花                               1 大顆
牛油                                   30 克
牛奶/鮮奶油/高湯          250 ml
初榨橄欖油                      適量
海鹽、黑椒                      適量

做法：

香烤椰菜花扒

1. 預熱焗爐至 200C/400F。將椰菜花一開為二，再於每邊切出一件 0.75 寸厚的椰菜花扒。兩面撒點海鹽和黑椒簡單調味。
2. 鑄鐵鍋燒熱，注入橄欖油。平放椰菜花扒，每邊煎 3 至 4 分鐘至金黃色。
3. 把椰菜花扒連鍋放進焗爐烤 8 至 10 分鐘。

焦香牛油椰菜花蓉

1. 把剩餘椰菜花切碎，鋪放在蓋了錫紙的烤盤上，撒上適量橄欖油、海鹽和黑椒，烤約 18 分鐘。
2. 牛油以中慢火煮溶，期間會起泡。
3. 偶然用膠刮攪拌，煮至牛油開始呈現咖啡色小塊及聞到焦香後可以熄火。
4. 將焦香牛油倒入耐熱容器內備用，以防燒焦。
5. 鍋裡加入烤好的椰菜花碎及牛奶或高湯。 慢煮約 5 分鐘至椰菜花變軟。
6. 將部分煮過椰菜花的牛奶或高湯留起備用。用攪拌器把椰菜花打成蓉 ，期間慢慢一點點的加入牛奶或高湯調整濃度。
7. 最後將準備好的牛油加進，伴勻，香香滑滑的椰菜花蓉就完成喇。

在碟上塗一層椰菜花蓉，再放上香烤椰菜花扒，最後淋上剩餘的 brown butter 即成！配上新鮮自製 pesto sauce 就更份外滋味！

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Pressure Cooker Braised Chinese Mushrooms with Noodles | 珍菌香菇素煨麵

附中文食譜

Earlier this summer I stumbled into a cozy local health-food cafe in the heart of the Mongkok Flower Market looking to fill my midday hunger pang. Nutritious soups, tonics and healthy desserts aside, the menu features a one and only savory and more substantial signature dish - noodles with braised assorted Chinese mushrooms - with a brief description of its health-giving properties. The bowl of noodles was simple, tasty and comforting, and perfect for a light lunch or dinner; I thought I could easily make a similar version at home with my own mix of mushrooms I have in the pantry.

Each type of precious fungi contributes to creating a complex blend of intense flavors, aroma and rich textures

Every now and then, our generally meat-heavy diet at the workplace or in dining out gets me feeling in need of a break - a desperate longing for staying in and cooking something light, satisfying, and completely meat-free, something as basic as braised mushrooms. Dried mushrooms come to the rescue on days when I am just too lazy to go all out on market visits and meal prep. Thanks to their superb meatiness, Chinese dried shiitake and monkey head mushrooms can easily be the star of any vegetarian or vegan main event. As long as they are stored in a cool place and away from direct sunlight (sometimes even in the freezer), dried mushrooms keep well and make a good pantry staple.

Cut cooking time down with a pressure cooker like this Vitavit® by Fissler

Chinese braised mushrooms is familiar to many, as they frequently make appearance at banquets and especially during Chinese New Year celebrations, where special, festive occasions will often call for the most premium grade of mushrooms braised in oyster sauce and served on a bed of greens. As Chinese mushrooms already pack a heady punch of aroma on their own, they do not require heavy seasoning, although a touch of sweet and extra umami does bring out the best of them (in comes the ever indispensable oyster sauce, whose vegetarian version is now widely available in supermarkets).

At home, braised mushrooms can be just as simply prepared, with the cooking time significantly reduced with an instant pot or pressure cooker. You can opt for the most purist of all and use only Chinese dried shiitake, or use a medley of precious fungi to create a complex blend of aroma and texture unique to each type of mushroom.

The soaking liquid, rich with intense mushroom flavor, provides the "stock" - do not discard after soaking!

Monkey head mushrooms - so named for its resemblance - are like sponges that plump up in water and add incredible depth of flavor, aroma, and a juicy, spongey bite. Porcini (I recently picked up a bag on my travels to Yunnan, China) adds richness and earthiness; while the brightly orange Cordyceps militaris brings crunch and a mild bitterness along with its purported potential to improve heart health and fight inflammation, cancer, diabetes and aging. As always, experiment your own blend and use what you have on hand!

To complete the simple dish, add a side of Asian greens and ladle the braised mushrooms over your favorite noodles, be it udon, somen, buckwheat soba, or thin egg noodles. Perhaps the most enlightening light bulb moment I had at the health-food cafe was their use of chopped Chinese celery as a garnish, which adds an uncanny layer of pleasant, medicinal flavor and crunch to the braised mushrooms. Spoon the intensely flavored mushroom "gravy" over and lunch is served!

Ingredients
50 g small Chinese dried shiitake mushroom
2 heads dried monkey head mushroom
12 g dried porcini (or other mushroom of choice)
15 g Cordyceps militaris
2 teaspoons sesame oil
1 inch ginger, sliced
1 tablespoon Shaoxing wine
3 tablespoons oyster sauce, regular or vegetarian
1 tablespoon soy sauce
20 g rock sugar
1 star anise
3 cups (700 ml) water
1 tablespoon cornstarch (mixed with 1 tablespoon water)

Serve with:
Chinese celery, chopped | noodles of choice | greens of choice

Directions
1. Give the Chinese mushroom, monkey head mushroom, and porcini a quick rinse, then place in a large bowl and submerge in 3 cups of water for 30 mins. Trim any hard stems if necessary. Tear the monkey head mushrooms apart into smaller chunks. Squeeze excess water out of the mushrooms, reserving the soaking water. Give the Cordyceps militaris mushrooms a good rinse and set aside.

2. In instant pot, add sesame oil on medium heat. Add sliced ginger and mushrooms and stir fry for 10 seconds. Stir in the Shaoxing wine.

3. Carefully pour in the mushroom soaking water, making sure that you do not pour in any sediment or dirt from the water.

4. When the liquid comes to a simmer, stir in the oyster sauce, soy sauce, rock sugar, and star anise. Then, on medium-high heat, fasten the pressure cooker lid and set the cooking display with traffic light function on level II. Once the green ring becomes visible, reduce heat to low and set timer for 8 minutes.

5. When time is up, set the cooker aside to cool and release pressure after several minutes. Next, mix the cornstarch slurry, unfasten lid, and slowly pour in slurry while stirring constantly. Bring the contents to a boil again then turn heat off.  Remove ginger slices and star anise.

6. Arrange cooked noodles of choice and greens in a bowl, then ladle over a generous scoop of braised mushrooms and sauce. Sprinkle over chopped Chinese celery and enjoy! 

Note: to cook without using an instant pot, simply extend cooking time to 30 - 45 mins or until mushrooms are cooked and tender.

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【 珍菌香菇素煨麵 】

材料：
珍珠冬菇                      50 克
猴頭菇                           2 枚
牛肝菌                           12 克
蟲草花                           15 克
麻油                                2 茶匙
薑                                    1 寸，切片
紹興酒                           1 湯匙
蠔油或素蠔油              3 湯匙
生抽                                1 湯匙
冰糖                                20 克
八角                                1 顆
水                                    700 毫升
粟粉                                1 湯匙，打芡用

拌菜：
芹菜，切粒 | 麵條 | 青菜

做法：
1. 冬菇、猴頭菇、牛肝菌過水略為洗淨後以清水浸軟。猴頭菇去蒂並用手撕成小件。把多餘水份擠出，保留浸菇水備用。蟲草花洗淨備用。
2. 高速煲燒熱後下麻油，爆香薑片及雜菇。
3. 加入紹興酒後調大火加入浸菇水，注意把水中雜質隔開。
4. 加入蠔油、生抽、冰糖及八角。待水滾後蓋上高速鍋蓋，調校至 2 速，用中火煲至見綠環後轉慢火，計時 8 分鐘後熄火。
5. 粟粉加入一湯匙室溫水拌勻。將高速煲裡剩餘蒸氣排放後開蓋，倒入芡汁並以大火收汁，約一分鐘。把火熄掉，去除薑片和八角。
6.  把煮好的麵條、青菜放在碗裡，鋪上珍菌香菇和醬汁，最後撒上芹菜粒即成！

備註：不用高速煲，可依傳統做法 — 只要把所有燉煮材料用大火煮滾後收中慢火，蓋上煲子，煮 30 至 45 分鐘後打芡。

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Black Ink Risotto with Baby Squid | 香濃墨汁魷魚意大利飯 | Risotto al Nero di Seppia

附中文食譜

The last time I have ever come close to dismembering any animal parts was most likely back in grade school, when I had to pair up in teams and dissect a leggy, lifeless frog and a gruesomely gelatinous bull's eye in biology lab. Yes, the murky bovine eyeball stared listlessly at me as our surgical knife drew close to its retina. The rest was a blur. Not that I fainted, just that the surgical knives never landed on my hands as far as I could remember.

I can't say it was a momentously life-changing experience, nor am I particularly squeamish when it comes to handling (non-living) animal parts. So when chance comes for me - as I stand before a friendly fishmonger at the wet market - to choose whether or not to have her gut out some baby squids, I decide to take the matter into my own hands.

After all, this is my chance to get to understand these fascinating underwater creatures deeper and, if anything, to appreciate the precious creatures that provide us food.

If you have never cleaned a squid before, I strongly encourage you to give it a try! Not only is it much easier than it looks, you will also get to harvest the ink sac and make the most out of each squid.

When German cookware brand Fissler invited me to design a one-pot seafood recipe specially tailored for their Vitavit® series pressure cooker, my mind hustled to come up with a type of seafood that could withstand intense steam pressure. The squid, cuttlefish, and the octopus come to mind - cephalopods that are best either flash cooked or slow-braised till tender, lest they turn into rubber.

Squids are excellent slow-braised and in stews, and are well-suited for pressure-cooking!

Cleaning squid is easy, fun... and can get inky!

So, can squid be cooked in a pressure cooker? The answer is yes! It can even conveniently pair up with risotto all in one pot to create a version of the Venetian classic, Risotto al Nero di Seppia - or squid ink risotto. Given just 8 minutes and some time to rest, the squid becomes remarkably tender and infuses the rice with intense flavor. In just a snap, dinner's ready!

The addition of squid ink adds extraordinary complexity, a rich brininess, and a luscious, moody hue to the dish. Squid ink (interchangeable with cuttlefish ink) often comes in jars or sachets and are sold at a premium in Italian and Spanish specialty stores and gourmet markets. You could also harvest your own from the squids you clean; though the smaller the squid, the less ink it carries, and you may find yourself burning daylight to salvage the fragile little ink sacs for a trivial amount of ink enough to only turn rice into a dirty grey. For more drastic flavor and color, you may be better off to purchase ink (speaking from personal experience). Finally, though adding tomatoes is optional, I find a little tomato paste helps give acidity and balances out the brininess of the risotto.

All done in one pot, without the need to ladle stock over and over!

Step by step: how to clean squids

With the thumb and index finger of one hand grasping right above the eyes, gently detach and pull the mantle away with the other hand, discarding the entrails and reserving the silvery ink sac if desired. Remove the quill located inside the mantle and rinse the tube thoroughly. With a sharp knife, severe the tentacles right underneath the eyes. Remove the beak by giving the base of the tentacles a squeeze and an inedible cartilage will pop out. Using a pair of kitchen sheers, snip the two extra long tentacles and reserve (optional).

Keeping the skin on will retain the natural purple

What you'll need... (2-3 persons)
300 g fresh squid (5-6 small squids)
1 tablespoon butter
1 tablespoon olive oil
1 small brown onion, finely chopped
2 cloves garlic, minced
1 cup (200 g) Arborio rice
3/4 cup white wine
1/2 tablespoon tomato paste
1 teaspoon squid ink, or more if desired
2 cups (470 ml) fish or chicken stock, heated
Micro-greens or chopped fresh parsley, for garnishing

Directions...
1. Clean the squids and reserve ink sacs if desired, or have the fishmonger clean them for you. Snip the extra long tentacles off and mince, set aside.

2. Melt butter on medium heat and add olive oil to the base of the pressure cooker. Saute onion until softened, about one minute, then stir in garlic and saute briefly. Add rice and stir continuously until rice is evenly coated in oil and toasted but not browned, about 3 minutes. Rice grains should start to appear translucent around the edges. Add minced tentacles and stir to combine.

Open and stir: the rice will absorb any remaining stock

3.  Add wine and cook, stirring, until the raw alcohol smell has cooked off and wine has almost fully evaporated. Stir in tomato paste, squid ink, and any ink from reserved ink sacs. Pour in stock and add squid. Then, on medium-high heat, fasten the pressure cooker lid and set the cooking display with traffic light function on level II. Reduce heat to low and set timer for 8 minutes once the green ring becomes visible.

5. When time is up, set the cooker aside to cool until fully depressurized, about 8-10 minutes. Unfasten the lid and lift carefully away from yourself. Give the rice a stir and allow it to absorb any remaining liquids. Plate and garnish with chopped fresh parsley or a handful of micro-greens. Serve immediately. Buon appetito!

【 香濃墨汁魷魚意大利飯 】

以鮮魷魚拌上烏黑香濃的墨魚汁，打做成濃稠綿糯、
充滿夏日海洋氣息的墨汁意大利飯... 味道非筆「墨」所能形容！
只需運用壓力煲就能在家中輕易做出威尼斯特色菜式—
達到五星級水準零難度！

材料（ 2-3 人份量 ）

本食譜為 Fissler 壓力煲特別設計

鮮魷魚仔             300 克（約 5-6 隻）
牛油                     15 克
橄欖油                 1 湯匙
洋蔥                      1 小個（切粒）
蒜頭                      2瓣（切粒）
意大利米             200 克
白酒                      180 毫升
蕃茄膏                 半 湯匙
墨魚汁                 1 茶匙
魚湯或雞湯        470 毫升，煮熱
蕃茜                     適量，裝飾用

做法
1. 準備及洗淨魷魚。將較長的兩條觸鬚剪掉並將其剁碎備用。
2. 燒熱壓力煲後下牛油和橄欖油，放入洋蔥，用中火炒約 1 分半鐘至軟身，加入蒜蓉炒香，再放入米並炒勻至米粒稍顯透明。拌入剁碎了的魷魚鬚。
3. 加入白酒，炒勻至白酒完全被吸收。加入蕃茄膏和墨魚汁，拌勻。加入熱高湯，蓋上高速鍋蓋，調校至 2 速，用中火煲至見綠環後轉慢火，計時 8 分鐘後熄火。
4. 待指示燈降至原位，約 8-10 分鐘後開蓋。輕輕攪拌意大利飯，飯粒會自然把剩餘的水份完全吸收掉，做成濃稠綿糯、幼滑如絲的質感。最後，用蕃茜裝飾即成！

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out 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!]