Pinchofglamor : Chicken

Healthy Grilled Chicken with Avocado Sandwich

April 09, 2014

Hello! I am almost back to this space and definitely will be updating more here. Can't believe this is my first post in 2014 after more than a quarter of the year just floated away so quickly. School has been keeping me busier this semester that I hardly have time to step into the kitchen. Besides, my sister just just gave birth 2 months ago. My mum stayed home the entire month to prepare confinement meals for my sister and I didn't want to make the kitchen even messier with my other utensils. This is Zachary and he is 6 weeks old:

My finals are in 2 weeks and I can’t wait for them to end. Even though I will be spending my summer doing internship (cross fingers and hope I can get it), at least weekday nights and weekends wouldn’t be spend studying or doing projects in school. This means more time to exercise and try more recipes! School has been doing a good job keeping me busy that I hardly prepare my own meals to school this semester. Because I am so bored of the food at koufu/kopitiam/Waterloo- I practically eat almost the same thing every alternate day, I’ve finally resorted to preparing my own meals occasionally to school. I love preparing my own meals. They are quite therapeutic especially during this period. I am a fan of sandwiches, wraps and burritos. Sandwiches are the perfect pack meals to school/work. They are fuss free, easy to make and satisfying. Last week, I packed grilled chicken with avocado sandwich to school for lunch. Unlike the more savory sandwiches such as Dijon tuna sandwich that I always make, these sandwiches are lighter, more refreshing and healthier!

Recipe

1. Grill some chicken with your favourite marinate ( I use balsamic grilled chicken (recipe below) which I think is why it tasted so light and refreshing)

2. Apply avocado spread on your sandwich. Use very riped avocados. Mash them with a fork and add a splash of lemon juice/lime to prevent it from browning.

3. Put everything together!

Balsamic Grilled Chicken Recipe (Measurements are not exact)

Chicken Breasts (approximately 150g)

Dried Rosemary

Balsamic vinegar ( 4-5 tbsps)

Dijon Mustard (1 tsp)

1. "Massage" the chicken breasts with the marinate and store them in an airtight container/ziplock bag in the chiller.

2. Pan fry / grill / microwave them when you need them.

Dijonaise Curry Grilled Chicken Breast

August 03, 2013

Vietnam Lemongrass Chicken

May 14, 2013

Last weekend was Mother's Day. Everywhere was packed with families and restaurants seized the opportunity to introduce expensive Mother's Day lunch/dinner packages. Instead of squeezing with the crowd and joining the long queue, my family celebrated Mother's Day at home. I baked a mango mousse cake and prepared a simple dinner specially for my Mum. After much contemplation, I settled with my family's all time favourite basic fried rice, some steamed lady fingers with mum's sweet dark soya chilli sauce and this Vietnamese Lemongrass Chicken. Slightly edit the original recipe. Since most of the mothers are experienced cooks, i had to whip up something that she has not cooked before, in case it did not turn out to be as delicious as her previous attempts. Fortunately, this dish turned out well. Chicken was tender and tasty. The marinade and seasoning was fully incorporated into the chicken. This is an inexpensive and delicious dish, certainly one of the home cooked dish.

Ingredients:

Chicken Marinade:

300g Chicken Thigh, Drumlet,

2 tbsp Fish Sauce

1 tbsp curry powder

0.5 tsp Salt

1.5 tsp Sugar

5 cloves of Crushed Garlic

1 chopped Onions/Shallots

4 Shitake Mushrooms

3 Chillies, chopped

2 lemon grass stalks, tender inner white bulb only, minced

sugar

1. Cut the chicken thigh into smaller sizes, probably up to 1.5 inches or up to own individual preference. (I left the drumlet on its own, with skin on)

2. Add all the ingredients except for the chicken into a bowl and mix well. Add the chicken to the marinade lightly massage the chicken meat with your hands, incorporating the marinade into the chicken for about 7-12 mins.

3. Store them in a ziplock bag or an airtight container in the fridge for about 3-4 hours.

4. Heat your pan over high heat. Add the oil and heat until shimmering. Add lemon grass, shallot and chillies and stir fry until fragrant.

5. Add the chicken and sprinkle sugar all over and stir fry until chicken is cooked and the sauce is thickened.( I covered my happy call pan and let it simmer over low heat for about 10-15 minutes after the chicken is almost fully cooked.)

Healthy Grilled Chicken with Avocado Sandwich

Dijonaise Curry Grilled Chicken Breast

Vietnam Lemongrass Chicken

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