Category

chicken

Category

turkey-congee2

After Thanksgiving, most Chinese families look forward to turning the scraps into Turkey Congee. Anytime we have the opportunity to make turkey, I make it just so we can make turkey congee! Seriously, it’s so damn good!

My mom wanted to share her recipe with you…and of course teach me how to make this for the future so I could stop bugging her. I joke, she always loves feeding me.

[tabs tab1=”Ingredients” ]

[tab id=1]

  • 8 cups of water
  • 1 cup of Turkey Stock
  • 1.5 cups of rice
  • 150g of shredded turkey
  • 1 slice of ginger
  • 2 shiitake mushroom, sliced
  • 65g of salted mustard green, sliced
  • 1 teaspoon of salt
  • bits of leftover vegetables

[/tab]

[/tabs]

turkey-congee-broth

The turkey stock is taken from the pan drippings from the cooked turkey. Just strain out the particles with a fine strainer. You can keep the stock for up to a week in the fridge.

Start off with the turkey stock and water on medium heat.

turkey-congee-salted-green-mustard

Salted Mustard Greens is a form of pickled cabbage. We add it into the congee to give it more flavour and texture. You can find this at asian grocery stores. In Vancouver, we picked this up at T&T. We used about 65g of sliced mustard greens, which is like a small handful.

turkey-congee-turkey

Measure out your shredded turkey meat or just have a bowl full.

turkey-congee-cooking

Add in the salted mustard greens, turkey, salt, rice, ginger, and vegetables.

turkey-congee-pot

Then lastly, add in the shiitake mushrooms. Once all the ingredients are in the pot, we let it simmer for about 45 minutes.

turkey-congee-pot-done

It’s ready when the rice thickens it up and has the consistency of porridge. You can leave it for longer if you don’t want it too soupy.

turkey-congee

Once it’s done, you can enjoy this for days! I seriously could eat it for all my meals.

chicken-briased-plate

I really love chicken especially when you find the perfect combination of ingredients to make your marinade. For this particular day, I wanted chicken and vegetables, so I thought roasting some vegetables and marinating chicken thighs would make for a simple meal.

The hard part is to figure out what should I add into it. I have a pretty limited amount of spices lying around the kitchen, so I added them all in.

chicken-add

[tabs tab1=”Ingredients” ]

[tab id=1]

Marinade Chicken

  • 8 chicken thighs, deboned
  • 1 cup Soy Sauce
  • 1/4 cup Honey
  • 1/2 cup Mirin
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoonGarlic Powder
  • 1/2 teaspoon Cayanne Pepper
  • 1/4 tablespoon Salt
  • 1/4 tablespoon Pepper

Roasted Vegetables

  • 2 tomatoes
  • 1 bunch of Asparagus
  • olive oil
  • salt
  • pepper

[/tab]

[/tabs]

chicken-debone

Debone your chicken thighs with a pair of kitchen scissors and cut the bone away. Some people don’t like deboning but I just imagine it as biology class where you need to retrieve some item out of the carcass. Clearly I was an ace in High School biology.

chicken-soy

In a bowl, mix together the soy sauce, mirin, honey, cayanne pepper, onion powder, garlic powder, salt and pepper.

chicken-mirin

chicken-honey

braised-chicken-spices

braised-chicken-sit

Mix it all together until its well combined. Then, if you have time, leave it covered in the fridge for about an hour to marinate.

asparagus

Prepare the vegetables to be roasted. Wash it and remove the woody ends by bending it until it snaps. Drizzle olive oil over then and season with salt and pepper.

Preheat the oven to 350F and it will need about 15 minutes to be roasted.

braised-chicken-raw

Take the chicken into a pan and heat it up to medium heat.

braised-chicken-steam

I left it covered so it could retain more of the heat.

chicken-braised-cook

You will need 5 – 7 minutes on the first side, then 3 to 5 minutes on the second side, or until browned and cooked through.

chicken-braised

Chicken and vegetables all ready for dinner. The chicken would go really well with rice or quinoa, but I really felt like roasted vegetables today.