Treasure Chest

Teriyaki Chicken 照燒雞 照り焼きチキン Ingredients: Chicken Seasoning Basic Ratio 1:1:1: Skin On Boneless Chicken Tight 4 pieces Soy Paste 5Tsp Sake 5Tsp Mirin 5Tsp Additional: Ginger 2 pieces Adjust Teriyaki Sauce as needed: Soy Sauce 1Tsp Oyster Sauce 1Tsp Honey 1tsp Rice Green Onion 1 spring diced Method: Cook rice and steam vegetable Clean chicken and butterfly it to have a more even thickness Use the tip of the knife to loosen the chicken meat side Mix all the seasoning (Soy Paste 5Tsp, Sake 5Tsp, Mirin 5Tsp, and grated ginger) together Put the chicken tight in seasoning and marinate for 10 minutes Preheat a medium frying pan over medium heat without oil Add the chicken tight skin side down to pan-fried for approximately 2 minutes (Note: Watch the cooking closely as the chicken skin may burn quickly and easily) Keep the leftover seasoning and set it aside Turn the heat down to low and cook the other side of the chicken tight with the lid on for 3

Roasted Chicken Tips Preheat  oven  to 450 degrees F (230 degrees C) Bake  whole  (thawed)  chicken for  10-15 minutes Then, reduce the temperature to 350 degrees F (175 degrees C) R oast for  20 minutes per  pound Stuffed: 1/5 hrs to 2 hrs Unstuffed:  1.5 hrs to 1.75 hrs Internal Temperature 165F+

Lemony Roast Chicken Ingredients: 4 Chicken legs or Whole Chicken Note:  Organic chicken has almost no liquid, so add it a little more oil to coat Salt and Pepper Seasoning: 4 Large quartered Shallots 3/4 cups of drained Caperberries 2 Large quartered Lemons (plenty) 1/4 cup of Olive Oil 1 cup of halved cherry tomatoes (optional) Drizzle EVOO on Sourdough Bread (optional) Methods: Preheat oven at 400F Trim the extra fat from chicken Season chicken with generous salt and pepper Mix all seasoning together Put mixture and optional bread onto a baking sheet Put chicken on top of the seasoning Roast for 45minutes at 400F, brush the dripping/sauce into the chicken for extra golden color and flavor Roast at 400F for 5 more minutes for a total of 50minuets 50 minutes later, the chicken internal temperature in the thickest part should be approximate 165F to 180F Remove tray from oven and let it rest for 5minutes before serving Non-Organic C

LC Steamed Salty Chicken 蒸鹽水雞 Ingredients: Chicken Breast 2 slices Green Onion 1 brunch cut into 1" long pieces Ginger 2-3 thinly slices Cabbage (optional) 1 leaf Seasoning : Cooking Wine 1 Tsp Salt 3/4 tsp Methods: Rub seasoning all over the chicken breasts and let it seasons for 30 minutes After 30 minutes, padded dry the chicken and put chicken breasts on top of green onion and ginger slices into LC Add 1/4 cup of water into LC and cook over medium heat until the water boiled Once water is boiled, remove the residue (protein) from surface (if any) Turn to low heat and cover with lid for 7 minutes Turn off heat, do NOT open the lid and let it sit for 5-10 minutes Remove chicken breasts from LC and cut it into bite size Serve over cabbage/vegetable Note:  For chicken tight, skip the 1/4 cup of water.  Instead, add oil slowly to heat and cook.

Chicken Legs and Mixed Mushrooms Soup 雞腿雜菇湯 Cooking time:  Approximately 1 hour 20 minutes This is a very simple clear chicken soup. Ingredients: Chicken Drumsticks 2 legs Enoki Mushroom 1 pack Button Mushroom sliced 4 counts Ginger 3 slices Green Onion diced 1 brunch Cilantro 1 branch Cooking Wine 1 tsp Salt some Oil 1 tsp (Optional) Water 3 cups Methods: Bring a pot of cold water and add the two chicken drumsticks on a medium heat Remove chicken drumsticks when the water started to boil and rinse with cold water In a clay pot, place the chicken drumsticks in and add 3 cups of water, 2 slices of ginger to a boil Add 1 tsp of cooking wine and tune heat to low and cook for 1 hour with lid on (Optional to fried the mushrooms)  In a frying pan, add 1 tsp of oil on medium heat and add green onion and ginger to stir fried until fragrant Add all mushroom slices into stir fried and cook until 80% cook and remove from heat Remove mushroom from fry

KBBQ Chicken Ingredients: Skinless Chicken Tights 4 pieces Green Onion 1 spring sliced Roasted Sesam Seed 1 Tsp Note:  1/2 Tsp for marinating 1/2 Tsp for serving Marinate: Soy Sauce 1 cup Brown Sugar 1/2 cup Rice Vinegar 2Tsp Roasted Sesame Seeds 1/2 Tsp Garlic 2 Tsp Ginger 2 Tsp Sesame Oil 2 Tsp Honey 1 Tsp Green onion 1 Gochujong 1 Tsp Salt Pinch Pepper Pinch Methods: Put skinless chicken into a ziplock bag Mixed all marinate ingredients together and add into bag Liquid should cover all chicken tights Marinate for at least 30 minutes or over night Before grilling, remove as much marinate as possible to prevent burning quickly.

大蒜花生豬𦟌煲雞腳 下身易水腫必飲 Ingredients: 大蒜  4 cloves 花生  5 hand full 果皮 1 big piece 生薑 2 big slices 雞腳 1 pack 雞殼 2 豬𦟌 1 1/2lb Pork Shank 水 5 大湯碗 Methods: 1.  Wash and soak  花生 and  果皮  separately 2.  Rinse pork and put it into a pot of cold water on medium high heat to cleanse until the white form extracted 3.  Rinse pork in tap water and clean 4.  Put the pork into the large pot to make soup 5.  Clean chicken feet thoroughly and trim the nails by cutting it in a 45 degree angle from outside in Note:  The will minimize the opening to prevent exceed oil in soup 6.  Repeat the above process 2 to 4 for the chicken feet and 雞殼 7.  Add water into the large soup pot with all ingridents on high heat 8.  Once boiling, turn the heat down to low and cook for 2 1/2 hours 9.  Skimmed the oil in soup before serving 10. Taste soup and add salt if necessary Note:  It is best to make this soup a day in advance.  The oil can more remove easily on the next day when the soup is cold.  

Salt and Pepper Chicken Legs 椒鹽雞腿 Ingredients: Four Seasons Spicy Bake Mix 1 pack Chicken Legs 3 Oil 1tsp Methods: Clean and dry chicken legs; trim extra fat is needed Coat Four Seasons Spicy Bake Mix all over chicken Season for at least 30 minutes in refrigerator Take seasoned chicken legs out from refrigerator and let it cool for at least 15 minutes Place oven rack in the top 3rd level and Preheat oven to 375F Brush baking sheet with a light coat of oil to prevent sticking As the chicken legs bake, it will release oil Put chicken legs skin on onto baking sheet Bake for 20 minutes Brush oil from baking sheet onto the chicken skin to crisp up and turn golden color Turn down the heat to 350F and bake for another 8 minutes or until the internal temperature reaches 150F Remove the golden chicken legs from oven and let it sit for about 5-10 minute to reach internal temperature of 165F Ready to serve

Chicken Pot Pie Note:  Defrost the pie crust and top 3 hours in advance Pie on Pi Day Ingredients: 5-mins Chicken cubes seasoning: Chicken thigh cube 1 1/2 cups Salt 1tsp Black Pepper 1tsp Chicken Essent 1rsp EVOO 1Tsp 3 Nine-inch single crust pie and pie top                                       EVOO  2Tsp                                     Onion chopped 1/2cup Potato diced 1 medium All-Purpose Flour 3Tsp Dried rosemary or O regano 1/2tsp Carrot 1 medium diced Frozen Green Peas 1 cup Garlic minced 1/2tsp                                       Black Pepper 1/4tsp Chicken broth 1 cup Egg 1 for egg wash (mix 1 Egg and 1 Tsp of water together) Method: Defrost the pie crust 3 hours in advance Preheat the oven to 425 degrees F On a lightly floured surface, roll the pie crust out into a 12-inch circle. Set aside. Add oil in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown.

Crunchy Chicken Tenders This dish is great on a Game Day. Ingredients: 2 Tsp EVOO 1 Egg 6 slices of Chicken Tenders 2 cloves of minced Garlic 1/2 tsp Salt 1/4 tsp Chicken Powder (optional) 3 Tsp Balsamic Vinegar Freshly Grounded Black Pepper 3/4 cup Italian-style Seasoned Bread Crumbs Methods: 1.  Place baking sheet on top rack and preheat the oven to 500 degrees F. 2.  Brush a thin layer of oil on a baking sheet. 3.  Pat dried the chicken tenders with a paper towel. 4.  Season the chicken tender with salt, pepper, and chicken powder (optional) on both sides. 5.  Whisk an egg in a shallow dish/plate to coat the chicken tender in.  Set aside. 6.  Put the Italian style seasoned bread crumbs in anther shallow dish/plate to coat the tender in.  Set aside. Note:  Best to put the dishes in the following order.  Chicken tenders whisked egg, breadcrumbs and baking sheet in single file. 7.  Add the chicken tenders into the egg first to (wet) coat, then put tender onto bread

IArroz Con Pollo by Matha Stewart and Everyday Food with Sarah Carey Note:   Arroz con pollo  (rice with chicken) is a traditional  dish  of  Spain  and  Latin America , closely related to  paella . Ingredients: Large pinch saffron 1/2 cup dry white wine, such as Sauvignon Blanc 4 whole chicken legs, split, or 8 bone-in, skin on thighs (about 2 pounds) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 medium onion, minced (1 1/4 cups) 4 to 5 cloves garlic, minced (2 tablespoons) 6 piquillo or other jarred roasted red peppers, thinly sliced 1 tablespoon tomato paste 1 1/2 cups short-grain rice, such as Bomba or Arborio 2 dried bay leaves 3 cups low-sodium chicken broth 3/4 cup frozen peas, slightly thawed Steps: 1.  Preheat oven to 375 degrees. Combine saffron and wine in a bowl. Pat chicken dry; season with salt and pepper. Heat oil in a large straight-sided ovenproof skillet over medium-high. Add chicken and cook, skin-side down, unti

Soy Sauce Chicken Wings Ingredients: 1 Tsp of EVOO 5-10 slices of Ginger 2 cloves of roughly diced Garlic 2 dice of Rock Sugar or 1/4 of Brown Sugar Stick 1 pack of Chicken Wings or 5 whole wings 1/3 cup mixture of: Sesame oil Soy Sauce Paste or Soy Sauce Oyster Sauce Steps: Clean chicken wings (e.g. remove hair if any). Cut whole wings into piece if desire. Bring a pot of hot water to broil. Put wings into the hot water for 2 minutes. Remove wings from hot water and rinse with hot water. Add a 1 Tsp of EVOO into frying pan in medium heat. Once pan is warm, add ginger and garlic until you can fragrant is developed. Turn heat up to medium high. Add wings into the pan.  Pan fry the wings until they are light brown in color on both side. Add the 1/3 cup mixture and sugar into the pan and stir fried wings and mix well in the pan. Turn heat back to medium low and pan fried each side for 10 minutes. Stir fried occasionally. 20 minutes later, the wings

Roast Chicken with Lemon and Thyme (edited) by Epicurious https://youtu.be/Gs1zHP7oabM Truss a chicken 4 tablespoons minced fresh thyme 2 tablespoons extra-virgin olive oil 6 garlic cloves, chopped 3 teaspoons grated lemon peel 1 tablesppon of chicken powder 1 5-pound roasting chicken 1 lemon, quartered 1/4 cup dry white wine 1 cup (about) canned low-salt chicken broth 2 teaspoons all purpose flour Move oven shelf toward the top 1/3 of the oven Preheat oven to 450°F. Mix thyme, olive oil, garlic, chicken powder and lemon zest in a bowl.  Wipe chicken with damp kitchen towel instead of rinsing the chicken, and then pat dry outside and inside. Sprinkle the chicken with generous amount of salt and pepper. Truss the chicken and Rub all but 1 tablespoon garlic-thyme oil all over the chicken and in between the skin. Place lemon in cavity of chicken.  Put chicken in LC or roast pan but do not cover Roast chicken for 20 minutes and check

SOFT Boiled Eggs Boiling water Turn off heat Lower egg into boiling water Remove from heat and Cover with lid For LC, cover with lid for 10mins

臘肉煲仔飯 材料（1-2人份)： Rice 米   1杯 （正常米杯） Water 水   2.5杯 (Note:  Rice: Water is 1:1) 潤腸     1條 臘腸     1條 雞肉     400g  雞肉調味料： 生抽、 老抽、蠔油、花雕酒     各1/2湯匙 麻油    1茶匙 黃糖    1茶匙 胡椒     少許 生粉     1/2 湯匙 煲仔飯豉油調味 (optional)： 豉油   3 湯匙 砂糖   2 茶匙 味淋   2 湯匙 （也可用2 茶匙砂糖來代替） Note:   The 臘腸臘肉 already has enough flavor.  The juice gets into the rice.  So, I decided to skip the seasoning. LC Cooking Rice LC煮米飯 Rice and Water Ratio 1:1 At home, I used Japanese short grain rice.  Thre is no need to soak rice for 30 minutes.  Optional:  Season chicken for 10 minutes.   If time allows, soak rice in water for 30mins before cooking to rehydrate the rice.  If not, it is okay to skip this step.  Methods: Put rice and water in LC on MEDIUM heat with lid on to get started Water started to bubble in about 5 minutes Slowly stir the bottom of the LC to avoid sticky bottom Cook for 5mins, open the lid Uncover the lid and rice should be almost cooked but still moist Add meat on top of

Italian Chicken Ingredients: 2 Tsp of EVOO Salt, Pepper and Chicken Broth Powder to season Chicken Legs 4 Chicken tight (dark meat) 2 strips of chopped Bacon 1/2 sliced Onion 1 can of Tomato with juice 1 Tsp of Tomato Paste 1 box of thick sliced Mushroom 3 cloves of crushed Garlic 1 stock of diced Celery Some Celery Leave for garnish (optional) 2 cups of Dry White Wine ( Pinot Grigio ,  Sauvignon Blanc , and Unoaked Chardonnay) 1 tsp of Sugar 1 tsp of dried Oregano 1 Bay Leaf 1 branch of Rosemary Dashes of Red Pepper Flakes (optional) Instructions: Preheat Oven 350F Season chicken legs with generous salt, pepper and chicken broth powder Drizzle EVOO to coat the chicken legs Preheat a Dutch Oven on medium heat, add EVOO when Dutch Oven is ready Add the chopped bacon in to stir fried Add chicken legs is sear both side for golden color for about 3-4 mins each side Turn heat to medium low heat and garlic, onion, celery, sugar Season with salt and pepper Stir

Lemon Chicken 檸檬雞翼: Ingredients 材料： 3lbs Chicken Wings (mid-section)雞中翼 8 slices of Lemon 檸檬 8 slices of Ginger 薑 Salt and Pepper Seasonings 調味： 2Tsp Dark Soy Sauce 老抽 2Tsp Soy Sauce Paste 酱油膏 (to min. liquid output) 2Tsp Oyster Sauce 蠔油 1.5 to 2 sticks of Brown Sugar 片糖 Cooking Oil 1/2tsp Chicken Broth Powder Steps 做法： 1) Towel dry the wings and sprinkle with chicken broth powder and put wings in 350F oven for 5 minutes on each side to pre-cook the wings and extract moist (edited).  Sprinkle some salt and pepper to enhance flavor. 把雞翼洗乾，瀝乾水備用。  Sprinkle some salt and pepper on. 2) Wipe clean the lemon skin and cut lemon into medium think slices 檸檬洗淨外皮，連皮切片備用。 3) Wipe clean the ginger and cut into medium think slices 薑洗淨外皮，連皮切片備用。 4) Mix the seasoning together 把上述調味先用碗混在一起備用。 5) Pre-melt brown sugar sticks.  Add oil to stir fried pan.  Once heated, add the ginger slices in.  A minute later, add all the wings in and stir fried them under both sides are golden c

519 Chicken (edit version) 519雞扒 by 吾淑吾食   Ingredients: Chicken Breast/Leg (best butterflied for even searing) 2 Thai Basil Leaves 1 branch   Wet Seasoning: Lemon juice 2tsp Cooking Wine 1 tsp Sesame oil 1 dash   Dry Seasoning: Dried Rose Mary 1 tsp Salt 1tsp Chicken Broth Powder 1tsp Black Pepper 2 dashes White Pepper 1 dash   Cooking oil 2Tsp   Instructions: 1) Kitchen towel dry the chicken 2) Insert Basil in between chicken skin evenly 3) Add wet seasoning onto chicken evenly 4) Add dry seasoning onto chicken evenly 5) Seasoned for 2 hours in refrigerator before cooking 6) Preheat oven to 350F 7) Preheat a LC pan/pot from medium low heat to medium heat, add cooking oil until hot enough (white smoke) 8) When oil is hot enough, carefully add the chicken in the pot/pan SKIN DOWN and then do not move the chicken and let the searing take place 9) In medium heat, seared for 5mins in skin side down 10) Chicken skin should be g

Rao's Famous Lemon Chicken (Pollo al Limone) Prep Time: 15 min Inactive Prep Time: 15 min Cook Time: 30 min Level: Easy Serves: 6 servings Ingredients 2 2 1/2-to-3-pound broiling chickens, halved 1/4 cup chopped Italian parsley Lemon Sauce (recipe follows) Directions To attain maximum heat, preheat broiler for at least 15 minutes before using. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion

粵式煎封三文魚扒 材料： 三文魚扒 2 件 (每件半吋厚) 蔥粒 2 湯匙 芫茜 1 湯匙 薑 3 片 鹽 少許 粟粉 適量 清汁： 水 1/4 杯 生抽 1 湯匙 老抽 1 茶匙 片糖 / 黃糖 1 茶匙 紹酒 1 湯匙 白醋 1 湯匙 做法： 三文魚洗淨瀝乾，洒少許鹽醃 30 分鐘，均勻撲上粟粉，備用 中火熱鍋落油，放入薑片煎片刻，轉慢火放入三文魚扒，每面煎 2 分鐘，上蓋，熄火，焗 1 1/2 分鐘，上碟，薑片不要 清汁拌勻，備用 另熱鍋落油，中火爆香蔥粒，放入清汁煮沸，轉慢火煮至略杰，放回三文魚扒每面煮 30 秒，上碟洒芫茜，即成