• 3 cups uncooked jasmine rice
  • 3 cups water
  • 2 tablespoons sesame oil
  • 2 cubes chicken bouillon
  • 1/2 cup olive oil
  • 1 green onion, chopped
  • 2 cloves cloves garlic, smashed
  • 1 (2 inch) piece fresh ginger root, crushed
  • 1 chicken thigh with skin

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Category: Chicken and Rice Recipes



  • 60g butter, at room temperature
  • 1 garlic clove, crushed
  • 2 tbs finely shredded fresh basil
  • 4 (about 200g each) single chicken breast fillets
  • 25g (1/4 cup) dried (packaged) breadcrumbs
  • 1 tbs olive oil
  • Sauteed peas, bacon & leek (see related recipe), to serve

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Category: Chicken Salad Recipes



  • 2 large or 3 small boneless, skinless chicken breasts, 14 – 16 ounces total
  • Marinade:

  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or dry sherry
  • pinch of black pepper (optional)
  • 1/4 teaspoon sesame oil
  • 3 teaspoons cornstarch
  • Sauce:

  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon soy sauce
  • 2 teaspoons red wine vinegar or rice vinegar (red rice vinegar if possible)
  • 1 teaspoon sugar
  • 1 1/2 teaspoons cornstarch mixed in 2 tablespoons water
  • Other:

  • 1 green onion (spring onion, scallion)
  • 1 garlic clove
  • 2 slices ginger
  • 1/2 bunch spinach
  • Salt to season spinach
  • 1 tablespoon hot bean paste
  • 1/2 teaspoon sesame oil, or to taste
  • 1 teaspoon freshly ground Szechuan pepper , or coriander
  • 5 tablespoons vegetable oil for stir-frying, or as needed

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Category: Chinese Chicken Recipes



  • 2 to 3 boneless chicken breast halves or tenders, about 1 pound
  • 1 pound large shrimp
  • 6 tablespoons butter
  • 1/4 cup olive oil
  • 4 medium cloves garlic, smashed and minced
  • 1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
  • 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon Creole seasoning or seasoned salt blend

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Category: Chicken Breast Recipes