Tag Archives: chicken

Soy Sauce Chicken with Hard-boiled Eggs and Shiitake Mushrooms

7 Jan

We started 2014 with guests over on the first weekend and they requested a meal without carbohydrates! Well, that’s not a problem for me, is it?

I thought of surprising them with cauliflower rice (and were they surprised – they just couldn’t figure it out) and decided to serve something Chinese. Remembering a dish I used to have as a child – braised pork in soy sauce lightly scented with spices – I decided to give it a go with chicken since we don’t eat much pork anymore. Instead of looking through my cookbooks, I googled and found a recipe on About.com and then adjusted it. The dish turned out so good, I just have to share it and am proud to make it my first post of 2014! We ate the leftovers the next day and were really sorry that there wasn’t anymore for a third day! 🙂

Soy Sauce Chicken with Hard-boiled Eggs and Shiitake Mushrooms

Soy Sauce Chicken with Hard-boiled Eggs and Shiitake Mushrooms


Soy Sauce Chicken with Hard-boiled Eggs and Shiitake Mushrooms (serves 6)

1 whole chicken, about 1.2kg

6 hard-boiled eggs (you can put in as many eggs as you want, depending on how many you think each person will eat)

6 dried shiitake mushrooms

1 large onion, peeled and sliced

1 star anise

sunflower oil

Marinade

â…“ cup light soy sauce

â…“ cup water

3 Tbsp dark soy sauce

4 Tbsp erythritol

2 ½ Tbsp Chinese wine (substitute: Sherry)

2 green onions, cut into 3 inch lengths

2 cloves garlic crushed

Mix all the ingredients for the marinade together.

Cut the chicken into pieces, reserving the back for another use (e.g. making chicken broth). Make slits on the bigger pieces. I usually cut the chicken breast into 3 pieces. Put the chicken pieces into a glass bowl, cover with marinade and let stand overnight or for at least a couple of hours.

The next day, when ready to cook, soak the mushrooms in hot water for about 20-30 minutes till soft and slice. Remove the chicken from the refrigerator and let stand at room temperature during this time.

Heat some oil in a wok or large non-stick pan (with a cover). Remove the chicken pieces from the marinade and brown in the wok or frying pan on all sides. Take out the chicken and reserve on a plate. Sauté the onions in the same pan adding a bit more oil if necessary. Parallel to this, boil the marinade in a small saucepan for about 5 minutes. When the onions are lightly caramelized, put back the chicken and add the hot marinade and sliced shiitake mushrooms. Put in the star anise. The chicken and mushrooms should be almost covered with liquid. If there is too little, add more water and a bit more of the two soy sauces. Bring the chicken in the marinade to a boil, turn down the heat, cover and let simmer for about 30-45 minutes till the chicken is done. If you like your chicken very tender and almost off the bone, simmer it longer.

When the chicken is almost done, check the seasoning, adding salt/soy sauce or erythritol if necessary and put in the hard-boiled eggs. Turn the eggs after 1-2 minutes so that the other side will get brown too.

Garnish with green onion curls, serve with a vegetable stir-fry and lots of cauliflower rice to soak up that delicious sauce!

Print this recipe – Soy Sauce Chicken

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Indian-inspired Chicken with Almonds and Raisins

23 Sep

As I was craving for Indian food after a bad experience at the best Indian restaurant here in Munich, I decided to take things into my own hands and cook my own Indian meal a couple of nights ago. While at a local Indian restaurant about a month ago, I got really mad cos I paid €15 for my meal and all I got was a mountain of rice (horror of horrors!) and six small pieces of chicken. No vegetables, just two cashew nuts and maybe six raisins! And people pay for this! Okay, the quality of the ingredients used was good but prices here are getting ridiculous.

Last weekend, I found some time to cook a chicken dish from one of my favorite Indian cookbooks – Healthy Indian Cooking by Shehzad Husain – but not being prepared, I had to improvise with what I had in the refrigerator. Nevertheless, I must say, this was definitely much better than what they serve in some restaurants. And not only that, it was much lighter and therefore friendlier on the stomach.

The yoghurt with its tanginess contrasted well with the mellowness of the chicken breasts while the sweetness of the raisins and nutty almond slices rounded off the whole dish.  Yes, there are raisins in this dish – just don’t put in too many. The amount given below has been adjusted.

Chicken with Almonds and Raisins



To accompany the chicken dish, I made cauliflower rice and a peas and carrots dish as a side.


Indian-inspired Chicken with Almonds and Raisins (serves 4)

4 large chicken breasts without skin, about 600 gr total
8 Tbsp/250 gr thick yoghurt eg. Greek yoghurt
1 clove garlic, pressed
1 Tbsp tomato purée
1/2 tsp garam masala
1/4 tsp ground fennel seeds
3 cardamom seeds
2 tsp ground almonds
1/2 tsp chilli powder
1 Tbsp lemon juice
1/4 tsp saffron threads or tumeric
salt, pepper
1 Tbsp oil
1 bay leaf
1 cinnamon stick
1 Tbsp raisins
2 Tbsp sliced almonds
Chopped coriander leaves

Make slashes in the chicken so that the marinade will get into the flesh. Lay the chicken in a layer in a shallow baking dish. Sprinkle lightly with salt and pepper.

Mix the yoghurt, tomato purée, garlic, garam masala, fennel, cardamom pods, ground almonds, chilli powder, lemon juice and saffron/tumeric with 4 Tbsp water. Add salt to taste.

In a saucepan, heat some oil and fry the bay leaf and cinnamon stick till fragrant – this takes about 1 minute or less. Add the yoghurt mixture and another 2/3 cup water and bring to a boil. Cool slightly and pour over the chicken. Cover and let marinate for about 1 hour.

Preheat the oven to 180 degrees C. Sprinkle the raisins and almonds over the chicken before shoving into the oven. Bake uncovered about 20-25 min. Check doneness of chicken. Depending on how thick the chicken breasts are, you may need more baking time. Garnish with coriander and serve.

Chicken with Almonds and Raisins


PS. I used Beta Sweet carrots in the carrot dish. They were really sweet and turned purplish on cooking.

Nutritional Information

Calories: 244.2 kcal; Fat – 4.8 gr; Carbs – 8.5 gr, Protein – 41.8 gr

Print this recipe – Chicken with Almonds and Raisins

Mock Claypot Chicken Rice

22 Sep

If you have come to this page through a search engine looking for a genuine claypot chicken rice recipe, this is NOT it. I’m afraid there is no rice in this recipe and it is not cooked in a claypot! My blog is a low carb blog and rice does not belong here. If you are low carbing, do read on.

So what’s this all about then?

One of my favorite dishes while living in Singapore was Claypot Chicken Rice. Chicken, shiitake mushrooms, Chinese sausages and salted fish are marinated in a sauce and then cooked over a layer of rice in a covered claypot. The juices from the ingredients and the extra marinade are absorbed into the rice grains while cooking to create a fragrant dish where all the different flavors meld into one. As the claypot is placed over a gas flame to cook, another characteristic of claypot rice is the burnt rice crust at the bottom of the dish which people look forward to when they get to the bottom of the pot. The best part comes at the end!

Trying to re-create this dish as a low carb version without a clay pot and using cauliflower instead of rice means having to accept that there won’t be any crispy bits to pry out from the pot at the end of the meal. I have no problem with this. We enjoyed our lunch today so I’ve decided to share this recipe. My low carb version has all the traditional ingredients except for the rice. I got as close as I could get by cutting out carbs where possible and cooked the dish in Corningware. Any pot with a lid which is oven-proof and large enough to hold all your ingredients will suffice. This recipe would also work without chinese sausages and salted fish. Chinese sausages and salted fish do, however, give the dish its distinctive taste but if these are items you don’t think you would enjoy or want to have the balance sitting in your pantry for months, don’t bother buying them. Just put in some broccoli, bok choy or other green leafy Chinese veggies instead. Of course, the end result will taste very different.

In my recipe, I’ve fried the salted fish till slightly crispy and used it as a topping. Traditional recipes throw the salted fish in to cook with the chicken.



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Make your schnitzel low carb!

17 Jan

Busy, busy, busy – that’s what I’ve been since 2012 started. January is already half over and only now am I able to wish my blog visitors a Happy New Year! So, HAPPY NEW YEAR and may you have a successful 2012 low-carbing!

Since I’ve been so occupied with other things, I haven’t had time to do any experimenting. After trying to get my Black Forest cake base perfect before Christmas and having had to eat so much bad cake, I’ve kind of had it with heavy duty experimenting for a while. 🙂 I’ll pick up on that sometime later during the year to get it right. The last cake actually wasn’t bad but I think it can still be made better.

Aside from that, I did find a little time to have another take on perfecting my low-carb schnitzel coating and I must say, I am now very satisfied! So I’m happy to have something to share with you this January. Doubt if I’ll have time to do much more.

If you’re thinking, schnitzel is meat and it’s low carb and if you pair it with a big salad, all should be ok – then think again. Schnitzel meat is first coated in flour, then egg, then breadcrumbs. For someone very sensitive to carbs, like me, this had a big effect on my readings. Ok, if I had known and taken more insulin, I wouldn’t have been surprised but I calculated my insulin for the meal on the basis of salad and protein and not salad, protein and some carbs.

I once bought a cooked schnitzel – can’t remember if it was pork or chicken, but that’s irrelevant – from the neighborhood deli to go with my salad and couldn’t believe my blood glucose reading after the meal. The same happened with frozen ready-made schnitzel you just pop into the oven. You would think that the little bit of breadcrumbs around the schnitzel won’t make much difference but it did to my body. When you buy a ready-made schnitzel or cordon bleu schnitzel, there’s no telling what kind of seasoning they add to the breadcrumbs, meat or filling – probably a load of stuff you don’t need including sugar as well!

After these experiences, I tried to make my schnitzels low carb by using almond meal and even flaxseed but the coating did not stick as well to the meat. Last week, I tried it with gluten and flaxseed and it turned out really, really nice. When you cut the schnitzel, the coating does not fall off.

So here’s how to make it. You can use pork, chicken or veal. My guess is the coating will also stick well to tofu and seitan but I have yet to test it. Please do leave a comment, if you do try it and let me know how successful you were. My schnitzel below is made with chicken. If you wish to make a cordon bleu schnitzel, simply buy a thicker piece of meat, slice a pocket in the meat and fill with cheese and/or ham.

Sorry for the unclear photos but the schnitzels have already been devoured so I can’t retake them!

Schnitzel Low Carb Style

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Chunky Pork & Chicken Terrine

2 May

During our recent french holiday, we were served some terrine as part of a set menu. It was quite delicious paired with a mesclun salad, some baguette (yes, I had a small slice!) and a glass of Burgundy wine. When we got home, I came across a recipe for Chunky Pork and Chicken Terrine in a New Zealand magazine called Cuisine and that reminded me of the terrine we had in Burgundy. It wasn’t the same one but the photo looked good and the recipe was really simple. I have never attempted to make a terrine because you have to make one loaf which yields more than we can eat for a meal and I dislike eating the same thing for a week. I don’t like freezing cooked food unless really necessary.

Since this recipe was really simple and didn’t call for much, I thought – it’s now or never. Well, this not only tastes really good, it also looks really good! The chicken strips embedded in the terrine make it look like you spent a lot of time preparing it. If you have to cook for a crowd, this will make a really nice appetizer served with salad, some pickles and mustard. At 1.5 gr carbohydrates per slice, you can still afford to add some salad and a main course to your meal.

Chunky Pork & Chicken Terrine (cuts into 12 slices)

(recipe from Cuisine, Issue 79, March 2000 with a few amendments)

1 medium onion

4 cloves garlic

250 gr chicken livers

750 gr ground pork

4 Tbsp freshly chopped herbs (I used parsley and 2 tsp dried thyme)

1 tsp salt

1 tsp ground black pepper

2 Tbsp Brandy or Cognac

8 slices bacon (remove rind if bacon comes with rind)

2 skinned chicken breasts, cut into strips

a few bay leaves

Peel and chop the onion and garlic coarsely. Put onion and garlic into a food processor with the chicken livers and process till well mixed like a puree. Pour this into a large mixing bowl. Add the ground pork, herbs, salt, pepper and brandy and stir to mix well.

Line a loaf pan (10cm X 22cm X 7cm) with the bacon making sure the entire base and sides of the length are covered. Put one-third of the meat mixture into the bacon-lined pan and press down firmly. Top with strips of chicken. Make sure you place the strips all in one direction along the length of the pan. Top with another third of the meat mixture, then chicken strips and cover with the remaining meat mixture. Press down well. Decorate the top of the terrine with bay leaves. Cut a piece of aluminium foil large enough to cover the top of the pan, wrap it tightly over the top and secure with some string.

Place pan in another larger pan filled with hot water and place the whole thing in the oven, preheated to 180 degrees C. Bake for 1 1/2 hrs. Test for doneness by poking a skewer into the meat. If the cooked juices run clear, your terrine is done. (I had to cook mine for 40 min longer).

When done, let terrine cool a little, then pour off the excess liquid. Continue to let it cool further. While cooling place some heavy cans or something else heavy on the terrine. (Cover the top with some plastic wrap or aluminium foil to protect the terrine and your heavy objects from getting dirty.) Keep your terrine in the refrigerator for 1-2 days to let the flavours develop.

You may have some difficulty getting your terrine out of the pan. Let the terrine pan sit in a pan of hot water for a few minutes, loosen the sides with a knife and it should pop out easily. You can remove the bay leaves at some point or other as they are not to be eaten.

Nutritional Facts – per slice

Total cal – 263.4 kcal; Fat – 15.3 gr; Carbohydrates – 1.5 gr; Protein – 26.2 gr

Print this recipe – Chunky Pork & Chicken Terrine

Low Carb Tortilla Wraps

13 Apr

Many low-carbers are lucky enough to be able to buy ready-made low-carb tortilla wraps but alas, they are expensive for me to order from overseas. For quite some time now, I’ve been searching for recipes. The first one I tried was with whey protein and it yielded less than satisfactory results. Yesterday, I had half a roast chicken left and thought I would have another go at making a wrap. Got to try out these recipes some time or other or else I’ll never know.

I found the recipe for these tortillas on the Low Carb Luxury website. The recipe says: “Makes 16 tortillas”. Since there were only 2 of us, I thought I would make a half recipe since it was difficult to divide the recipe even more,  and freeze the rest.  These must be really mini-tortillas because in the end, I only got TWO 20cm wraps! I guess the author must have been referring to corn tortillas. I’ve never seen small flour tortillas. The finished tortilla looked more like a flour tortilla than a corn tortilla. What could one possibly do with such a small thing other than eat more than one as an accompaniment?

I somehow forgot to read the recipe instructions and just dumped everything into a bowl and mixed them together. Later I realised that I was supposed to rub in the larb and only add enough water to form a pliable dough. Well, too late. So I had to add about 4 Tbsp of ground flaxseed to firm up the dough a bit. Given the fact that I only got 2 tortillas out of a half recipe and not 8, and that I had to add the flaxseed meal, the carb count did go up to about 7.1 gr carbs per tortilla. Without the flaxseed meal, the carb count goes down to 5.1 gr (net 3.6 gr). I’ll be making this again and will report on it. One tortilla filled chockful of  low carb filling is more than enough to satisfy your hunger pangs.

In the meantime, if you’d like to try out the low carb tortilla recipe before I get around to making it again, the recipe can be found here. I would reduce the salt to about 1/2 tsp.

Here are my tortillas:

I rolled out the dough between two sheets of plastic wrap, peeled off one layer of plastic wrap, flipped the tortilla into my crĂŞpe pan and peeled off the other layer of wrap. You do have to be careful though, that the plastic wrap doesn’t touch the hot pan and melt. I rolled out the dough quite thin so it would have been difficult to handle had I peeled off both layers of plastic wrap and then tried to put the tortilla into the pan.

These make really good tortilla wraps.

To make the low carb chicken wraps above, simply mix some shredded roast chicken with cream cheese and grated Swiss cheese, add some seasonings, pile the filling onto the wrap lined with lettuce (or veggies of your choice) and then roll up tightly. Cut in half and enjoy!

The carb count for the recipe made without the extra flaxseed meal, with coconut oil (instead of lard) and 1/2 tsp salt, and yielding 4 tortillas is:

Nutritional Facts

Total Calories- 297.9 kcal; Fat – 22 gr (saturated fat – 10.6 gr); Carbohydrates – 5.1 gr (Fibre 1.5 gr); Protein – 21.8 gr

Owing to the different brands of ingredients I used and probably, the calorie counter the original author used, I have ended up with less carbs.

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