Hearty Winter Melon Chicken Soup

Featured

Merry Christmas and Happy Holidays!

I know it’s been a while since I have updated this blog. If you want, you can always follow me either on Facebook or Instagram where I could randomly post things around.

Anyway today I finally used my big oven to make turkey.

IMG_4191

No..not the whole turkey. I am still not brave enough to cook a whole turkey! Instead, I baked two piece of bone-in half turkey breasts. Just like a whole turkey, I brined them overnight so for sure they would turn out moist!

IMG_4189

IMG_4190

And they did turn out GREAT!

IMG_4198

Feeling fancy, I went ahead and made some side dishes (roasted brussels, tomatoes and kabocha)

IMG_4202

And since I haven’t been posting for a while, here’s a little gift for you: a NEW recipe!

I haven been wanting to make a hearty comfort chicken soup and since I didn’t have the whole day, I whipped out my pressure cooker. Within an hour, I had a hot piping soup ready for me to devour. This soup used winter melon (dong gua – 冬瓜) as part of the ingredient.

冬瓜 - don gua - literally translated as winter melon

冬瓜 – don gua – literally translated as winter melon

You can find winter melon (冬瓜) at any Asian grocery market. They usually already pre-cut. If you want a whole thing, it’s HUGE!

I hope you enjoy this recipe. Until next time.

Hearty Winter Melon Chicken Soup

Serves 2-4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Dairy Free, Diabetic, Gluten Free, Paleo
Meal type Lunch, Main Dish, Soup
Misc Gourmet, Pre-preparable, Serve Hot
Occasion Casual Party, Christmas

Ingredients

  • 1 piece bone-in skinless chicken breast (About 1lb or 500gram)
  • 4 pieces garlic cloves
  • 1oz ginger root
  • 10oz carrots (About 4 medium size carrots or 500 gram)
  • 10oz celeries (About 4 medium size celeries or 500 gram)
  • 1-2 teaspoon salt
  • 1-2 teaspoon fish sauce
  • 4 cups water (about 1 liter)
  • 10oz winter melon (about 500 gram)

Optional

  • 1 sprig parsley (for decoration)

Directions

Step 1
Heat about 1-2 cup of water and bring to boil. Blanch the bone-in skinless chicken breast. This step is necessary in order to keep the soup clear from impurities. Discard the water.
Step 2
Fill up your pressure cooker with 4 cups of water, and put in the blanched chicken breast along with onion, garlic, and ginger and some of the celery pieces. Drop in the seasonings as well: salt and fish sauce (if using). Don't worry about the taste as for now. You can always adjust later. I didn't have to add any.
Step 3
Close the pressure cooker and cook in medium pressure for about 20 minutes. I used on stove pressure cooker so I had to adjust the heat accordingly. If you are using an electric pressure cooker (such as InstaPot - lucky you!), use the medium setting and cook for about 20 minutes.
Step 4
While your chicken is cooking in the pressure cooker, chop the celeries and the carrot into medium size pieces.
Step 5
Turn off the heat after 20 minutes and wait until the pressure gone down. Do not try to open it when the pressure is still high or you'll risk the cover to blow up in your face. No bueno. If you have an electric pressure cooker, there should be a setting to release the pressure safely. Make sure to read the instruction manual carefully.
Step 6
After the pressure has gone down, open the pressure cooker, discard the onions, celery pieces, garlic and ginger. Take out the chicken breast and set aside.
Step 7
Pour the chopped carrots, celery and winter melon into the pressure cooker. Cover and cook for another 10 minutes under medium pressure.
Step 8
While the veggies are cooking, shred the chicken meat with 2 forks. It should be tender enough that the meat would fall off from the bone. No elbow grease needed!
Step 9
Lastly mix in the shredded chicken back to the soup. Adjust the taste accordingly. If you are fancy enough, sprinkle in some parsley to be festive!

Note

INGREDIENTS YOU MIGHT NEED:
Red Boat Fish Sauce

Oven Braised Chicken Legs

Howdy readers!

It’s been a while since I posted a recipe in this blog! Phew. I’ve been cooking a lot, especially during weekends, since those are the time for me to make batch cooking for the upcoming week.

So in order to keep things simple and keeping myself sane at the same time, I always sought for ways to streamline my kitchen time, especially during this heat! We’ve been having a very hot and humid weather in SoCal lately, so standing in front of the stove for an extended period time isn’t bueno.

Anyway, this recipe is one of my go-to if I need to make a batch of protein dish. It tastes yummy, no need to baby sit a lot and if you are using a convection countertop oven like I do, it won’t heat up the house. It’s a win win situation!

The base of this recipe is basically tamari (gluten-free) soy sauce and fish sauce, salt, pepper, onions, garlic and ginger. You can experiment with different spices (I used star anise) and herbs (I used basil leaves one time).

The method of this recipe is basically braised the chicken in the oven. The liquid helps cooking the chicken while at the same time letting the flavor seeps into the meat. I have to thank my co-worker who told me about this method.

Enjoy the recipe and let me know if you like it.

Oven Braised Chicken Legs

Serves 4-8
Prep time 4 hours
Cook time 2 hours
Total time 6 hours
Dietary Dairy Free, Diabetic, Gluten Free, Paleo, ultra low carb
Meal type Lunch, Main Dish
Misc Serve Cold
Occasion Casual Party, Thanksgiving

Ingredients

  • 8 pieces bone-in skinless chicken drumsticks
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup tamari soy sauce
  • 1-2 tablespoon fish sauce
  • 3oz onion (sliced)
  • 4 cloves garlic
  • 1oz ginger (thinly sliced)
  • 1/2 tablespoon onion powder
  • 1-2 cup water

Optional

  • 2-3 pieces basil leaves
  • 2-3 pieces star anise
  • 1 tablespoon sweetener of choice (I used Erythritol)

Directions

Step 1
Mix salt and pepper and rub it all over the chicken drumsticks. Set aside.
Step 2
In a deep dish bowl, combine, tamari soy sauce, fish sauce, ginger, onions, garlic, star anise (if using), basil leaves (if using), sweetener of choice (if using) and water. Taste the brine to make sure it has enough taste for the chicken legs.
Step 3
Submerge the chicken legs in the brine, and let it sit in the fridge for about 2 hours or overnight for best taste.
Step 4
When you are ready to cook the chicken, pre-heat the oven to 400ºF.
Step 5
Line your deep baking dish with foil and place the chicken legs and the brine in it. Make sure the chicken legs are half submerge with the brine.

I used a countertop convection oven, so I had to divide them into 2 baking dish, and placed them on top rack and bottom rack.

If you are using a big oven, just use a big baking dish to fit all 8 chicken legs.
Step 6
Bake the chicken for about 1.5-2 hours. If you use 2 racks, rotate them halfway so they cooked evenly.
Step 7
When it's done, take them out and let them cool down a bit before transferring the chicken legs to a serving plate. Discard the brine, onions, spices and the herbs.

Note

INGREDIENTS/TOOLS YOU MIGHT NEED:
Red Boat Fish Sauce
Edens Food Tamari Soy Sauce (Gluten-free)

MACROS:
For Serving size: 4 (about 2 drumsticks)
Approximate macros for 1 serving
Calories: 300
Fat: 11gr
Protein: 47gr
Net Carbs: 3gr

Spiced Chicken Breast Shallots and Scallions

Featured

It’s been a ages since I’ve posted a recipe on this blog. I gotta live up to my blog name, right?

Anyway I am a big fan of easy and quick recipe that’s also delicious, nutritious and versatile.

This is one of my go to dish to make especially when I’m pressed in time or just freaking lazy to do anything too complicated.

Spiced Chicken Breast Scallions and Shallots

Serves 5
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Dietary Dairy Free, Gluten Free, Paleo, ultra low carb
Meal type Lunch, Main Dish
Misc Freezable, Pre-preparable, Serve Cold, Serve Hot

Ingredients

  • 20oz boneless skinless thinly sliced chicken breast (I got presliced chicken breast from Stater Brothers)
  • 1/2 teaspoon salt
  • 1 teaspoon ground coriander seeds (I grounded whole seeds myself)
  • 1 teaspoon Red Boat Fish Sauce (to taste)
  • 2-4 Medium shallots (chopped)
  • 2 Large scallions (chopped)
  • 1-2 tablespoon coconut oil (for cooking)

Directions

Step 1
Take out the chicken breast fillet from the fridge and let them sit in room temperature for 20 minutes.
Step 2
While the chicken is waiting, prepare the rest of the ingredients - chop the scallions and shallot.
Step 3
Mix the dry mixture (salt and ground coriander) and rub it to the chicken fillet, let them sit for 15 minutes.
Step 4
Heat a non stick skillet in medium high (about 1 minute)
Step 5
Pour in 1 tsp coconut oil and then carefully place the sliced chicken breast into the skillet. Do not overcrowd or the chicken breast will release too much liquid. We want to pan fry the chicken fillet, not stewing them.

Cook for 1-2 minute on each side (or depends on how thin your chicken breast slices are). Mine was pre-sliced so they are pretty thin (0.25 inch-0.5 inch) so I only neede about 2 minute per side (when they are golden brown). Repeat until you pan fry all the chicken breast fillet. Add some coconut oil as needed.
Step 6
After all chicken fillet have been pan fried, add another 1 tsp coconut oil and stir fry the chopped scallion and shallots until they are wilted
Step 7
Mix in the cooked chicken breasts and stir until everything incorporated. Add in some fish sauce and adjust the taste accordingly.
Step 8
And you're DONE! Time to enjoy! 🙂

Note

Some spice variations you can try:

Variation #1:
1 tsp ground nutmeg
1 tsp salt
1/2 tsp black pepper

Variation #2:
1-2 tsp curry powder
1 tsp salt

Variation #3:
1 tsp aleppo chili pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground nutmeg
1 tsp salt

REMEMBER: Combining different spices is the KEY here! Go wild and crazy and experiment!

Chicken Drumsticks Stew

Featured

Hello dear readers!

Welcome to September. Woot only 3 more months before we’re going to end this year of 2014 and welcoming year 2015.

Anyway I have a super simple and easy recipe for you to make. It’s been so hot and humid in LA lately that I haven’t been in a mood of cooking in the kitchen. The solution? I use my slow cooker to make my batch meal.

This time I tried to create a very simple recipe that my mom used to make while we were growing up in SE Asia. Granted she didn’t have a slow cooker and had to cook this on the stove, which require baby sitting.

I don’t want to baby sit a cooking dish in front of a stove while it was 90°F in the kitchen. Not to mention humid..YUCK.

So using just very easy and simple ingredients, I threw this together and just walked away.

Recipe photo by Jos St - Chicken Drumsticks Stew

Not to mention I got a batch of protein dish ready whenever I want to eat so I don’t always have to keep cooking whenever I wanna it. Another extra bonus, I got a yummy broth that I could use to season any dish that I make.

I hope you enjoy this simple recipe.

Chicken Drumsticks Stew

Serves 5-8
Prep time 15 minutes
Cook time 5 hours
Total time 5 hours, 15 minutes
Allergy Soy
Dietary carb nite solution, Dairy Free, Diabetic, Gluten Free, Paleo, ultra low carb
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Occasion Birthday Party, Casual Party
Region Asian

Ingredients

  • 10 pieces chicken drumsticks
  • 1 Medium onion
  • 1 " ginger knob (sliced)
  • 1 tablespoon Red Boat Fish sauce
  • 2 tablespoons tamari soy sauce
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon ground white pepper
  • 1/2 tablespoon garlic powder
  • 3 pieces star anise

Directions

Step 1
Peel and slice the onion into half moon. Set aside
Step 2
Slice ginger into 1/4" slices. Set aside
Step 3
Rinse and pat dry chicken drumsticks.
Step 4
Using a paper towel, gently remove the skins from the drumsticks. If you prefer to keep the skins on, you could skip this step. Personally, for stews, I rather have skinless chicken drumsticks
Step 5
Line the bottom of your slow cooker with some onion and ginger slices.
Step 6
Top with the skinless chicken drumsticks.
Step 7
Season with salt, pepper, garlic powder, fish sauce, tamari soy sauce and 3 pieces of star anise. Top with remaining onion and ginger slices. Stir with a wooden spatula making sure all chicken are covered with seasonings. Do not add any liquid.
Step 8
Cover the slow cooker and cook on low for 4 hours.
Step 9
After about 4 hours, they should look something like this. Take this opportunity to adjust the taste (add more salt, soy sauce or whatever your taste buds telling you to).
Optional
Step 10
This next step is completely optional. If you are at home while making this dish, you can do this extra step as a bonus.

Open the cover of the slow cooker.
Turn up the cooking setting to high for about 1 hour
This will dry out the excess liquid and will deepen the taste of the broth.
Step 11
When the chicken is done, separate the chicken from the broth
Step 12
Using a strainer, pour broth into a heat safe bowl. Discard the onions and ginger remains. Now you got yourself a bowl of yummy broth that you could use to season any dishes you cook or you could use it a sauce for the chicken

Note

INGREDIENTS/TOOLS YOU MIGHT NEED:
Red Boat Fish Sauce
Edens Food Tamari Soy Sauce (Gluten-free)
A Slow Cooker

MACROS:
For Serving size: 5
Approximate macros for 1 serving
Calories: 303
Fat: 9gr
Protein: 53gr
Net Carbs: 2gr

For Serving Size: 8
Approximate macros for 1 serving
Calories: 190
Fat: 6gr
Protein: 33gr
Net Carbs: 1gr

Progress Update and An Easy Caramelized Pork Loin Recipe

Featured

Happy February dear reader(s)!

I can’t believe January is over and we’re already in February!

By the way, I’d like to give a little update with my fitness journey. Long story short, I’m LIKING my progress!

IMG_2373

Never in my dream that I’d ever get my back to be this defined! Not to mention the fat layer around my lower belly starts to melt away! It’s still a long way for my body to build more muscles but I’m happy that I’m on the right path. Of course I can’t do this without Debby, my online nutritional and fitness trainer.

Speaking of which, you should read about her recent post. She talks a lot about how she used to train and how she used carb cycling to support it.

Enjoying bone broth with rice noodles with pork loin and egg on the side to prepare myself for the next day lifting :)

Enjoying bone broth with rice noodles with Caramelized Pork Loin and an egg on the side to prepare myself for the next day lifting 🙂

Of course I won’t leave you wondering how I made that Caramelized Pork Loin. Here’s the recipe below so you could try it yourself. 🙂

recipe_porkloin_02

Some ingredients that you might need:
Red Boat Fish Sauce
Eden’s Organic Tamari Soy Sauce

Easy Caramelized Pork Loin

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Soy
Dietary Dairy Free, Gluten Free, Paleo, ultra low carb
Meal type Lunch, Main Dish
Misc Serve Hot
Sweet and sour caramelized pork loin dish. An easy ultra low carb protein dish. Perfect for low carb, ultra low carb, paleo, primal lifestyle.

Ingredients

  • 4 pieces boneless pork loin (3 oz each)
  • 1oz chopped onion
  • 2 sprigs green onion
  • 1 tablespoon gluten free tamari soy sauce
  • 1/2 teaspoon ginger powder
  • 1/2 tablespoon Red Boat Fish Sauce
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon freshly squeezed lemon juice

Optional

  • 1/2 teaspoon powdered stevia

Directions

Step 1
Mix all the dry ingredients (powdered ginger, cinnamon, white pepper and powdered stevia (if using)) in a bowl.
Mix all the wet ingredients (soy sauce, fish sauce, lemon juice) in another bowl.
Combine both ingredients to marinate the pork loins for about 15-20 minutes
Step 2
Slice the green onion lengthwise - separate the white and green part.
Step 3
Chop the onion into small bite size- set aside
Step 4
Heat skillet with 1-2 tsp coconut oil in medium high heat. Pan fry the pork loin. Let sit for about 3 minutes for each side.
Step 5
Mix in the chopped onion and the white parts of green onions. Cover, turn the heat to medium. Let it cook for about 5 minutes.
Step 6
Open the lid and turn up the heat back to medium high. Cook until the sauce is reduced to your liking.
Step 7
Remove from heat, set on a plate. Garnish with the remaining green onions. Enjoy!

Note

Macros per serving:
Fat: 2gr
Protein: 20gr
Net Carb: 1gr

Since this dish is relatively low in fat, feel free to top it off with extra bacon or butter!

Let me know how you like it! Have a good weekend!

Fast and Easy Paleo Recipes

Related Posts Plugin for WordPress, Blogger...