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I made this one about a week ago it was very good and the flavour was wonderful. I do not have a bamboo steamer so I just did mine in the pan and then boiled the marinade and thickened it with a little cornflour and drizzled over the chicken. I made an extra breast to have on hand for my son’s dinner the next night and even reheated he said it was gorgeous. I served mine and my hubbies over stir-fried vegetables as we are watching our carb intake but I served my son’s with egg fried rice to fill up his appetite, both ways were great. If you want to see the original recipe click here.
Ingredients
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
3 tablespoons low sodium soy sauce
2 tablespoons dry sherry
1 1/2 teaspoons hoisin sauce (I used a little more than this but it does depend on brands as some a so much stronger than others.)
1 teaspoon minced garlic (I did 3 Garlic cloves)
1/2 teaspoon sambal oelek (I also added more, just personal preference.)
1 cinnamon stick, broken
1 star anise
4 bone in skinless chicken breast halves
1 cup chicken broth
Method
1. Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
2. Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
3. Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.
4. Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.
If you do not have a bamboo steamer like me read how I dd mine above in my introduction. When I mention boiling marinade, I still strained solids first.
All photos taken by me unless otherwise stated.
This recipe is another very easy and super quick meal to make that tastes great and is budget friendly.It is on the table in about 30 Min’s. I served these on bagels last night but serve with what ever bread you fancy I usually serve mine on Turkish bread but I couldn’t get any yesterday. I list 250g of tzatziki as this is the weight of the store bought brand that I buy. Sometimes I do have leftovers, but it does keep in the fridge and you can use the leftovers to dip vegetables in for a nice healthy light lunch the next day.
Note: Sumac: A purple-red astringent spice ground from berries growing in the Mediterranean; adds a tart, lemony flavour to food.
Ingredients
500g Lamb mince
1 Small red onion, chopped finely
1 Egg
1/2 Cup panko flakes (Japanese breadcrumbs)
2 Tablespoons sumac
4 Bread rolls, bagels or large Turkish loaf (your preference.)
250g Tzatziki
80g Watercress
11/2 Tablespoons lemon juice
16 Slices beetroot, drained
Method
1. Combine lamb, onion, egg, breadcrumbs and 1 tablespoon of sumac in a bowl; shape into 4 patties.
2. Cook patties in an oiled fry pan or grill or BBQ until browned on both sides and cooked through.
3. Toast bread in toaster or under grill.
4. Combine remaining sumac and tzatziki in a small bowl.
5. Combine watercress with lemon juice in another bowl.
6. Spread tzatziki over bottom layer of bread, arrange 4 beetroot slices, place lamb burger on beetroot and top burger with cress.
All photos taken by me unless otherwise stated.
