Simple Poached Chicken

A couple of months ago, Bryan was home early from work. We were sitting in front of the TV. Out of nowhere, we realized that we were watching The Queen Latifah Show. That probably freaked Bryan out (LOL!) When we were about to change the channel, Graham Elliot (famous chef and judge from Master Chef) popped out. We were shocked to see the new Graham Elliot. He has lost A LOT OF weight. (If you haven’t seen it, google him.) Amazing! It is very good for him. Then he went on to cook this poached chicken on the show. At first, I wasn’t sure whether we would like that or not. I rarely make chicken breasts, because they are always dry and tough. We never like them. But then, when Chef Elliot finished the dish, the chicken looked moist and tasty. Bryan and I both agreed that we wanted to give this a try.

I am glad we did. This poached chicken was good. The vegetables poaching liquid gave the chicken more flavors. The tasty reduced jus was intense and earthy. It is the secret weapon to keep the chicken breast very flavorful and moist. This dish has changed my mind how chicken breast doesn’t have to be dry all the time. I hope you will enjoy the dish too!

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Linguine with Marsala Cream Sauce

Linguine with Marsala Cream Sauce 2

Pasta wasn’t Bryan’s kind of food. He didn’t like pasta and he never really wanted to eat them. I figured out that it may have something to do with the tomatoes and mild flavors. Since Bryan doesn’t like tomatoes, tomatoes sauce based pasta won’t make Bryan happy for sure. And some of pasta sauces are on the light and mild side, that wouldn’t satisfied Bryan either. But there is the cream based sauce, which is hearty and rich. This Marsala cream sauce was extraordinary. The Marsala wine gave the sauce a sweet note. The mushrooms made it earthy. The cream made it rich. With your favorite pasta, this dish is irresistible. Even Bryan loves this, I urge you to try this tonight.

After you make this, you can use the Marsala wine for Tiramisu! And yes, I would use the leftover bottle just for Tiramisu. 😀

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Japanese Curry with Chicken


Other than Chinese curry, Japanese curry has to be the one curry I eat the most. It is very common in Hong Kong. You can find it in a lot of fusion cafes or Japanese restaurants. I like that Japanese curry is a bit sweet and not spicy, but with tons of flavors. This is definitely my kind of comfort food!

Before I have found this recipe from Just One Cookbook, I always make my Japanese curry with only the curry blocks. I didn’t know that I should build up more flavors with onion, ginger, garlic, apple and honey. Those ingredients make the curry so much better with layers of flavors. Hearty, sweet, comforting and warm….. Just too hard to resist! Even though there are more works and steps to this recipe than cooking with a curry block, it is so worth it at the end! Enjoy!

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Braised Chicken Thighs with Button Mushrooms


I like braising dishes. They are always warm and comforting. Even though we are in Spring now, the weather is still slightly cool and the sky is always gloomy in Los Angeles. It sure sounds like a perfect day for some savory tender chicken. No worries. This is not a really heavy dish.

This chicken dish has many different seasonings. I promise you that the chicken will be packed with flavors. And you will be licking your plate clean with that sauce. Don’t forget to cook rice! You will want them. 🙂

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Sweet Tea-Brined Chicken

Sweet tea is awesome! I fell in love with it once I tried it a few years ago. It is great for a summer day. But sweet tea and chicken? It sounds a bit scary and weird. No no no… Let me tell you. They are perfect together! The tea flavor was definitely not strong, just a hint. It was not overpowering. The flavors of the chicken was unexpected. It was absolutely delicious. This recipe turns out to be one of my all-time favorite. Give this a try! You will be happy you did.

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Juicy Chicken Tacos

I don’t celebrate Cinco de Mayo, but I like Mexican food. When I mention tacos, Bryan would always think of King Taco (Mexican restaurant in LA). Bryan and my in-laws have been to King Taco for years. No doubt their tacos are amazing delicious! They are simple and authentic. But it is a bit far from where Bryan and I live. I think this juicy chicken tacos can help our addiction for a while. It is also simple, but pack with flavors and very easy to make.

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Swiss Sauce Marinated Chicken Thighs with Noodles and Ginger Topping

With all those leftover Swiss sauce, this recipe is just perfect. The chicken thighs were simply delicious. It is hard not to be, because the leftover Swiss sauce was packed with chicken flavors already. With some fresh green onions, onions and garlic, the chicken thighs were extra amazing. The ginger topping may seems a bit funny, but after they were cooked by the oil. The ginger and green onion were aromatic and flavorful. It was tasty to mix with the noodles. A little bit goes a long way. Give this recipe a try, and you will always want to marinate your chicken like this.

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Simple Lemon and Garlic Chicken

Have you always looking for a simple chicken recipe? I think you have found it! This recipe is very easy. Once the chicken is in the oven, you are free to go back to your kids or your facebook. The chicken is very moist, and the skins are very crispy. The sauce is also one of the best part. All the flavors sinks into the sauce. Bryan and I love to pour it over rice or couscous. It is absolutely delicious!

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Fried Chicken with Lemon Sauce

I don’t cook Chinese food much because I don’t know many of the recipes. My mom gave me some of her old recipe books a few months ago. But, I have only tried this chicken with lemon sauce. The chicken was crispy, and the sauce was very creamy and lemony. It is a very good dish. And, it is definitely easier to make than I would imagine. This recipe probably is the most authentic Chinese food that I have made and posted so far. I am sure you will like this. Enjoy!

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Portuguese Baked Creamy Coconut Chicken

Even though this is said to be a Portuguese style dish, I think it is more like Macau/Hong Kong influenced Portuguese style. It is probably invented during the time when Macau was under Portuguese control. This is a pretty classic dish in Hong Kong. You can find this in many Hong Kong style cafes. The dish was very creamy and satisfied. There was a hint of sweetness from the coconut milk. A scoop of steamed white rice is just perfect with this dish. It is just too good. Give this a try!

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