Honey Sesame Chicken Cutlets 蜜糖芝麻鸡块

Bi-lingual | 双语版

We are having a small family potluck party tonight and I wanted to cook something that is suitable for all ages. My old ma likes food that are crunchy and so does my duo. I was out of idea so I decided to just do a round visit in the supermarket to find my inspiration, and I found. When I saw the  fresh chicken meat on the shelves, I thought to myself it's time to cook some traditional Chinese dish that is our family's favorite whenever we visit the restaurants - Sesame Chicken Cutlets, in honey sauce.

Served with some baby pak choy, it was quickly finished up in the dinner.

Give it a try, your little ones will probably thank you for it. ;)

 
Preparation Time: 5 min
Cooking Time: 15 min
Serving for: approximate 6 person

Ingredients:

600gm/ 3 strips of chicken breast, cut into cubes 600克/三大片鸡胸肉，切块

For Marinate / 调味料

3 tablespoon soy sauce 三汤匙酱油

1 teaspoon sesame oil 一茶匙芝麻油

1 tablespoon corn flour 一汤匙粟粉

1 teaspoon of Shao Xin wine 一茶匙花雕绍兴酒

A dash of salt 盐适量

A dash of pepper 胡椒粉适量

For coating / 煎料：

1 egg, beaten 蛋一粒，打散

5 tablespoons corn flour 粟粉，五大匙

For sauce / 酱汁

1 tablespoon of organic sesame seeds 一大匙白芝麻

2 tablespoons raw honey (adjust accordingly) 两大匙野生蜜糖 （自己加调)

1 tablespoon soy sauce 一大匙酱油

1 tablespoon dark soy sauce 一大匙黑酱油

1 teaspoon brown sugar 一茶匙黄糖

5 tablespoon water 五汤匙清水

 

The Making / 做法:

1. Marinate the chicken cutlets with the marinating ingredients (except sesame seeds) for 10 minutes or more. 

把鸡肉切块，以酱料（除了白芝麻）腌十分钟左右。

2. On a heated wok, cook the sesame for a minute without oil, set aside. 

用一个烧锅炒香白芝麻，免油。

3. Heat up about 5 tablespoon of cooking oil, coat the chicken cutlets with egg liquid follow by corn flour, deep fry for about 3-5 minutes or until golden brown. 

烧热一锅油 （约五大匙的油）把鸡肉块裹上蛋液和粟粉，放入热油中大火炸约三、五分钟至金黄色。

4. Set the fried cutlet aside, use a kitchen towel to absorb the excess oil if too oily. Discard the excess cooking oil.

把鸡肉块捞起备用，用吸油纸吸掉多余的油。把锅里的余剩的油倒掉。

5. Mix the ingredient for the sauce in a bowl, then heat up on the wok. When the sauce is starting to boil, add the chicken cutlet and stir fry for about a minute. 

用小碗把酱料调均，倒入热锅中烧滚，加入鸡肉块，快炒1分钟左右至酱汁完全被吸收，即可熄火。

6. Dish out the cutlets to serve on a plate of blanch baby bak Choy, sprinkles the sesame seeds right before serving.

把鸡肉块盛在碟上（我用烫熟的小白菜铺在盘底），撒上炒熟的白芝麻，即可上桌。

趁热吃哦！香喷喷的蜜糖芝麻鸡块和着热腾腾的白米饭入肚，人生一大乐也。我的小瓜们各吃了好多块呢！

You are all set! Enjoy the dish as is with a bowl of steaming white rice, the sweet and aromatic sauce will sure stir up your appetite.. My duo actually ate many pieces of the chicken cutlets nonstop :)

Teriyaki Chicken Fillet and Avocado Sandwich 鸡柳牛油果三文治

I had an avocado chicken burger at a popular cafe in town recently and I regretted my choice; the burger was dry and the patty was plain and flaky. Having paid RM24 for that burger, I was disappointed with what I've got. So, on the next day, I bought some fresh chicken fillet and decided to make a tender and juicy chicken burger (well, I made sandwich instead). With same amount I paid for the individual meal, I made enough to feed 4 person!

Ethan loved the sandwich, after 2 big bites he told me "hmmm mommy, this is delicious!". He then finished his sandwich effortlessly by himself. He even ate up the extra fillet on the plate, so did my big guy. Do give this recipe a try as it is really easy. :)

Preparation Time: 35 min
Cooking Time: 15 min
Serving for: 4 sandwiches

Ingredients:
8 pieces of chicken fillets, cleaned

Chicken Marinate (A):
4 table spoons of Teriyaki Sauce
1 tea spoon of Chinese Sao Xin wine 花雕绍兴酒 (skip for little one)
1 table spoon Paprika powder (optional, skip for little one)
a dash of of pepper
2 clove of garlic, chopped
Few drops of sesame oil

Sandwich ingredient (B):
1 Wholemeal loaf, cut into 8 thick slices
1 medium size avocado
8-12 leaves of lettuce
4 slice of natural cheddar cheese
1/2 Japanese cucumber, thinly sliced

Step-by-Step Guides:
1. Rub each fillet with a small amount of salt using your hand. Ensure the salt are evenly distributed.
2. Put all ingredient A in a bowl, add the chicken fillets and ensure they are thoroughly coated with the marinate.
3. Cover the marinated chicken fillet with a cling foam (or a plate) leave in fridge for about 30minutes.
4. Heat up 2 table spoons of olive oil in a non-stick frying pan, gently lay the chicken fillet one by one, make sure they do not overlap.
5. Cook each side for about 5 minutes, or until golden brown. Do not over cook as you want the fillet to be juicy and tender when eaten. Set aside the chicken fillets once done.

Assembling the sandwich..
6. Slit a ripe avocado half length wise, remove the core and scope out the flesh using a table spoon. Cut into big slices.
7. Arrange the lettuce, avocado, teriyaki chicken filets, cheese and sliced cucumbers on a bread loaf. Serve with ketchup or your favorite hot sauce.


Variation - Chicken Teriyaki Pocket
When serving for little ones, I would recommend to use round bun and only make an 2/3 opening cut, so the bun functions like a pocket for you to stuff the fillings. It's easier for the little hands to handle and definitely less clean up for mommies later :)

Useful Tips!
1. You can store the cooked chicken fillet for making wraps later. Refer to the wrap recipe for idea on how to make a toast wrap.
2. Remaining avocado can be used to make a cup of avocado smoothies, or mix with milk and feed to young baby.

The ingredients for the marinate.

Honey Roast Whole Chicken Thigh 蜜糖烤香鸡腿

This is one of the simplest family meal that everyone at home loves. The chicken meat is succulent and flavorful. I'll usually cut a drumstick for Ethan and watch him eat happily :)

With proper arrangement and decoration, this can be a decent gourmet meal to serve your guests too.

Honey Roast Whole Chicken Thigh

Preparation Time: 30 min
Cooking Time: 1 hour 15 min
Serving for: 3 persons


Ingredients:
3 Whole Chicken Thigh
1 Carrot, cut into cubes
2 Large Potatoes, cut into cubes
1 1/2 cup rice, cook as usual
2 table spoon of honey

Marinate (A):
2 clove garlics, finely chopped
2 tea spoons rosemary, some fresh rosemary leaves
4 table spoon of teriyaki sauce
1 tea spoon of sesame oil
Mix all seasoning together

Equipment Required:
1 glass baking tray, with lid
1 brush

Step-by-Step Guides:
1. Wash the chicken thoroughly, remove excessive fats then rub each one with salt. Marinate the chicken with ingredient A and leave in a fridge for 30 min.
2. Preheat the oven to 180C/200C (gas/fan). In the meanwhile, cook the rice.
3. In a glass baking tray, pour in the carrots and potatoes. Sprinkle with salt and black pepper to taste. Sprinkle some olive oil and mix evenly.
4. Remove chicken from fridge, spread on the veggies evenly (avoid overlapping).
5. With the lid on, put the baking tray into the oven. Roast the chicken and veggies for 50 minutes.
6. Remove tray from oven, turn the chicken thigh to another side, mix the veggies to ensure they are coated with the chicken stock (these are the juice and fats extracted from the chicken during high heat)
7. Brush honey on the surface of the chicken skin. Roast the chicken for another 30 minutes. This time without the lid (the exposed portion will be crispy).

To serve, put the roast chicken thigh on the plate, with roast veggies on the side and a cup of rice. Sprinkle some fresh rosemary leaves on the chicken to decorate and pour some of the chicken stock (from the baking tray) onto the rice to add fragrance.


Useful Tips!
1. If you like your chicken thigh to be dry and crispy, roast it without the lid on. Personally I find it too dry, that's why first half I keep the lid on (meat will be tender & succulent).

Ready for roasting

The Rosemary, 迷迭香