Chicken Steak in Whitewine Cream Sauce Macaroni & Broccoli

Today I had a special guests dropping by my kitchen, she doesn't really enjoy western cooking but I promised that she would at least be able to swallow my cooking hahahaha... when I asked what she like to try and she of cause replied conservatively..." Chicken would be nice :) " and that's why I decided to prepare this no nonsense dish which is easy to cook and not too heavy on the taste buds to whom already had way too much MSG and Chinese Yan Chow Fried Rice !

200g Single boneless skinless chicken breast meat

100g of fresh Broccoli

150g of Cooked Macaroni drained

100g of Frankfurt's sausages diced in small cubes

1/2 of large onion finely diced

1/2 cup of heavy cream

1 cup of White Wine

2 table spoon of Parmesan Cheese

1 table spoon of salted Butter

1 teaspoon of salt

1 teaspoon of dried mixed herbs

1 teaspoon of white pepper powder

1 teaspoon of black pepper powder

1/2 teaspoon of red chili powder flakes

Boil up a pot of water with a little pinch of salt. Once the water is bubbling, turn off the heat and quickly bath the cloves of broccoli into the hot water, rinse and drained after a few secs. Set it aside.

Heat up a frying pan with no oil at all. Once there is smoke coming off the hot surface put in the butter and immediately place the chicken meat over it. Now take a pinch of salt, white pepper and herbs with your fingers, sprinkle over the chicken meat on the top. Let the chicken cook for about 2 mins and flip it over. Repeat the seasoning on the this side of the chicken too. Don't use too much salt. Just a little pinch will do. Now use a wooden ladle and press down on the meat to help it cook better. After 2 mins flip it over again and repeat the last step. Cook and press for another 2 mins or so then lift the chicken breast out of the hot pan and set it aside on a large serving plate. Place the cooked broccoli on the plate too.

Now with all the juices still in the pan add in the white wine and onions. Cook for about 5 mins and then add in the cream and cook for another 5 mins. Once it ready season with salt and black pepper to taste. Add in the diced sausages and 1 teaspoon of Parmesan cheese. Cook for another 5 mins and turn off the heat.

Before you add in the Macaroni please fill up a small bowl of the sauce and set it aside. Now add in the Macaroni and stir it all nicely till everything is coated well in the sauce. Now serve the Macaroni onto the side of the Chicken Breast and the broccoli. Serve immediately with a little bit of the sauce you set aside earlier in that small bowl over the chicken breast and the broccoli. sprinkle a little bit of the Parmesan cheese over the Macaroni too. Enjoy !!

Pasta Stir fried in minced chicken, herbs & onions.

This recipe is all my own, no research no reference just take what ever thats available in the fridge and whip this up..and the result is my first real fushion cooking ....

300g of pasta
200g of minced chicken
100g of diced large onion
20g of mixed herbs
1 cube of chicken stock
1/4 cup of Olive oil extra virgin
10g of table salt
1 clove of diced garlic
1 table spoon of black pepper

Heat up the oil in a deep saucepan, add in the garlic and onion, stir fry for 4 mins in low medium heat till the onions starts to become transparent, add in the chicken stock cube and minced chicken, stir fry till the cube is completely dissolved.

Add salt and pepper to taste and also the spices and herbs. Add in the pasta that had been boiled for 15mins before of cause. Continue to stir fry to coat all the pasta in the friend

Next add salt to taste and the black pepper finally and stir fry a little more then 1 min and serve up while its piping hot !

Euro Dinner Set ..... Chinken Stew in Grape Fruit sauce herbs and sausages..

As promised, this is 1st part of 3 on how I prepared a full course EURO dinner for 8 peeps.

I first want to introduce the Chicken stew in herbs with sausages and carrots.

This actually not a difficult dish to prepare as its rather straight forward.

First prepare 1 quarter of full cream butter of a normal bar. Cut that bar of butter into a 7 inch deep saucepan.

Bring it to a simmer and add in your chicken. The amount of chicken for 8 servings would be about 1KG of chicken breastmeat. The breastmeat need not be marinated at all. Just add and let it cook for 8 mins to 10mins.

next once it has turned slight brown we can add in about 500 grams of sauages. Note its better to buy the sauages that has some pepper in it and not to use the normal ones from the canned variety. The ones you buy from the Gourmet corner tend to have more flavour and adds to the stew richness in taste.

Now once the meats are cook for about 15mins, remove all the sauces and the meats into a bowl.

Next add about 1 table spoon of butter and let it simmer. Then add in 1 Yellow Onion fully diced to small chunky bits. Next add in about 2 full sticks of carrots. Be mindful to cut up the carrots into nice 20 cent size chunks too.

Add in the spices , 1 stick of Thymes , 1 stick of parsley, 1 stick of sage 1 stick of chives and 1 stick of rosemary. 2 sticks of cinnamon sticks.

All the above herbs could be purchased from ColdStorage outlets. Next bring all of that to a simmer with 2 cloves of diced Garlic. Once the vegetables are cooking, bring to boil about 5 measuring cups of water and add in 2 cubes of chicken stock cubes. Bring to a slow boil.

Once the chicken stock is ready.. mix the vegetables with the meats and slowly stir. Add in the hot chicken stock 1 cup at a time, 1 cup is like a cup of tea , slowly simmer and add some flour to it to thicken the stew. As you finished the chicken stock, grate 1 Grape Fruits skin, take care not to grate too much into the white part of the GrapeFruits skin, as its bitter taste would not help with the flavour. Once you add in the grated GrapeFruit skin, you may add in 1 qaurter cup of White Wine. As the mixture is brought to a slow blow, you may add the glass of GrapeFruit juices from the original grated GrapeFruit.

Next add 1 teaspoon of salt and 1 teaspoon of grinded black pepper. Bring the whole saucepan into a slow boil for about 20 mins. After that you will server the Stew within a large bowl.



Once you have cooked the mixture for 20 mins you may serve the Stew in a large bowl