Mimi’s Chinese Chicken

This was one of my childhood favorites. If I wasn’t feeling well, I would drink the broth. I loved the tenderness of the chicken after being boiled. There was a ton of flavor! And I used to love pouring the sauce over rice as I really disliked the texture and blandness of white rice.  Thank you Mimi for teaching me one of my faves!

INGREDIENTS

  • 5 drumsticks (may be frozen or thawed)
  • 5 star anise
  • 1/2 teaspoon Chinese 5 spice
  • One Thai Chile or red pepper flakes
  • One small dab of honey or agave (very small)
  • 1/2 to 1 tablespoon soy sauce
  • One bag of Asian spice pouch (either brand found at the Asian market) — see pics below


DIRECTIONS:
1. In a 3 quart sauce pan, place drumsticks in water (just enough to cover the drumsticks). Cover pan and bring to boil (med-high heat). 

2. Once boiling, skim off fat before adding spices. 

3. Add all spices. Stir well to make sure all ingredients are mixed. Water should still be boiling at this point. Boil one minute longer after all ingredients mixed well. 


4. Decrease temperature to med-low for 30 minutes (if frozen or until chicken meat looks like it’s almost falling off the bone). Keep lid on (do not lift lid to check on meat). 

5. Turn off heat after 30 minutes. 

You may use liquid as broth. It’s great for soup, broth to drink, rice topper, seasoning of veggies, etc. 

THE FINAL PRODUCT

Advertisements

Coconut Curry Flounder

This recipe was adapted from this one here.  I didn’t have lemongrass or mussels…. so here’s my take on that recipe.

This slideshow requires JavaScript.

Ingredients

  • 2 flounder fillets (I used flash frozen since I had it available)
  • 1 tablespoon of coconut oil
  • 1 yellow onion, chopped in cubes
  • 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
  • 3 teaspoons of ginger, minced
  • 1 1/2 tablespoons of curry powder
  • 1/2 cup of chicken broth
  • 1 can of coconut milk (13.5 fl. oz.)
  • Pinch of salt
  • Kelp noodles
  • 1 stalk of lemongrass, chopped into four pieces and smashed (I didn’t have lemongrass, so I squeezed 1 small lemon)
  • 3 kaffir lime leaves* (optional) — didn’t have this either
  • Chopped cilantro
  • Lime wedges

Method

Heat the oil in a pan and add the onion and stir for a few minutes until they become soft and slightly translucent. Add the chilies, ginger, and curry powder and stir for a minute until fragrant.

2  Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. When boiling, drain and set aside in a separate bowl/container.

3 Boil kelp noodles in boiling water.  Drain when slightly soft.

4  Season fish with salt and pepper.  Add some oil.  Place fish fillets in skillet.  Add some garlic for flavor.  Reduce heat to medium and cover.  Cook for 3-4 minutes until the fish is cooked.  Place kelp noodles in a bowl and top with the cooked fish.  Spoon previously made sauce over the kelp noodles and fish. Garnish with chopped cilantro and juice from lime wedges.