Lemon-Ginger Steamed Chicken

The recipe I'm going to share today is very healthy and perfect if you are on a diet. If you are not, it's okay because steamed chicken is delicious and you'll want to have some anyways :-) Steaming is a great way to keep all the flavors and the nutrients of the ingredients. This recipe is an example of how you can use steaming for everyday cooking.

Serves 2
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: *

Ingredients:
- 1 pound (about 450g) chicken breast
- 1.5 inch (3.5 cm) ginger root, cut into thin slices
- 1 organic lemon, cut into slices
- salt and pepper
- olive oil (optional)
- some mint leaves, chopped

You should use a tall pot with a steaming basket. At the bottom of the basket, place one sheet of parchment paper. Make some holes in it.

Evenly layer the lemon slices in the basket and then layer on top the ginger slices like this:


Cut your chicken breasts in slices (not too thin) and layer them on top of the lemon and ginger. Season with salt and pepper and, if desired, sprinkle a little of olive oil.

Start steaming for about 15 minutes.
When it's cooked through, serve the chicken immediately with slices of lemon and ginger. Top with freshly chopped mint leaves. You can serve with rice or vegetables.

Low-fat Lemongrass Chicken Skewers

Ideal for summer, this recipe is very simple and healthy. You can cook on a barbecue or simply pan-fry. Serve these delicious chicken skewers with a mango sauce and some rice or a baby green salad.
Happy cooking!

Serves 4
Preparation time: 20 minutes + 4 hours marinating
Cooking time: 20 minutes
Difficulty: **

Ingredients:
4 chicken thigh fillets
1 1/2 tablespoons soft brown sugar
1 1/2 tablespoons lime juice
2 tablespoons green curry paste
Grated rind of 1 lime
2 stalks lemongrass


Mango salsa:
1 mango (small to medium size)
Grated rind of 1 lime
2 teaspoons lime juice
1 teaspoon soft brown sugar
1/2 teaspoon fish sauce

Cut the chicken fillets half lengthways. Combine the brown sugar, lime juice, curry paste and grated lime rind. Add the chicken, mix well and refrigerate for at least 4 hours, covered.

Trim the lemon grass to measure about 20 cm (8 inches). Leave the root intact. Cut each lengthways into four pieces.

Cut two slits in the chicken and thread onto the lemongrass. Repeat with the remaining chicken and lemongrass.

Barbecue or pan-fry until cooked through.

For the mango sauce, stir together all the ingredients and serve with the chicken.

Spiced Chicken and Vegetable Couscous

The Couscous is a dish originating from North Africa. The Moroccan people were the first ones to export it abroad. The term of couscous comes from the name of the cereal (processed from semolina) which is usually served with meat, poultry and vegetable stews or tagines.
It is very rare to find twice the same couscous since any combination of meats and vegetables can be created to prepare this dish. So get creative and make your own!

Scallops on a bed of leeks

This dish is perfect for a "chic" diner. Scallops are a delicate ingredient which marries perfectly with leeks, which belong to the same family as onion and garlic. Leeks have a very mild taste and they are very good bones, joints, arteries and connective tissues. Make sure you include them in your diet thanks to this great recipe!

Serves 2
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: **


Ingredients:
- 8 nice and big scallops (4 per person) - Use more if your scallops are on the smaller size
- 4 leeks
- 1 + 1 tablespoon butter
- 1/3 cup (50 ml) water
- salt & pepper
- a pinch of paprika

First, wash the leeks. Make sure you do it properly since the layers might trap some dirt. Trim the leeks, keeping only the white onion base and light green stalk. The dark green portion is usually discarded since it has less flavor and can be bitter.

Chop the white base of the leeks into slices about 1 inch (1.5 cm) thick.
Melt 1 tablespoon of butter in a large pan. Add the leek slices and the water and let "melt" on medium heat for about 10 minutes, until the water is gone.
If you see that the water evaporated but the leeks are not melted (=tender) enough, add a little bit of water and continue cooking on low heat.
Do not let the leek slices brown, they should keep their origial color!

Heat 1 tablespoon of butter in a frying pan. Pat dry the scallops with kitchen paper and season with salt and pepper on each side.
When the frying pan is hot, add the scallops and let brown for about 2/3 minutes. Return the scallops and do the same on the other side.
**Do not overcook the scallops since they can become chewy. Be also aware of the risks of undercooked meat, poultry, seafood, shellfish and eggs consumption.**

Once the scallops are cooked as you like, lay a bed of melted leeks on a plate and place 4 scallops on top. Add a pinch of paprika on the scallops to add color. Repeat for the second plate.

If you liked this recipe, let me know!

Chicken and Peanut Stir-fry

Stir-frying basically means sautéeing and it is used a lot in Chinese cuisine. I like preparing stir-fries : it's quick and easy, and I can use any vegetable I like in this dish. Today, I'll share the recipe of the Chicken and Peanut stir-fry. If you like, you can replace the peanuts with cashews.

Serves 4
Preparation time: 30 minutes
Cooking time: 20 minutes
Difficulty: **

Ingredients:
- peanut oil or vegetable oil for cooking
- 1 1/2 (750g) chicken thigh fillets, cut into strips
- 2 egg whites, lightly beaten
- 1/2 cup cornflour or all-purpose flour
- 2 onions, thinly sliced
- 1 red bell pepper, thinly sliced (optional)
- 2 carrots, very thinly sliced
- 1 head of brocoli, cut into small florets
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon oyster sauce or fish sauce
- salt and pepper
- 1/3 cup roasted peanuts

Heat a wok or a large fying pan until very hot, add 1 tablespoon of oil and swirl it around to coat the pan.
Dip a small handfull of the chicken strips into the egg whites and then into the flour. Add to the pan and stir-fry for 3 to 5 minutes, unti the chicken is golden brown. Drain on a paper towel and repeat with the rest of the chicken strips, reheating the pan and adding a little oil when needed.

Reheat the pan with 1 tablespoon of oil and stir-fry the onion, carrots, pepper and brocoli over medium heat for about 5 minutes, until the vegetable have softened slightly. Increase the heat to high and add the sauces: soy sauce, rice wine, oyster/fish sauce. Toss well and bring to a boil.

Return the chicken to the pan and toss over high heat for 2 minutes. Make sure the chicken is cooked through. Season with salt and pepper. Add the peanuts, toss and serve immediately.

Don't forget your chopsticks!

Chinese Fried Rice to finish roasted chicken leftovers

Over the week-end, I sometimes roast a whole chicken to feed my family for about 2 meals. I there are leftovers, I detach the meat from the bones and prepare a Chinese Fried Rice. With chicken, I also add omelet, tomatoes, peas, onion, bell pepper and other ingredients I have in my fridge. Delicious and complete, the dish makes everybody happy.

Serves 2
Preparation: 15 minutes
Cooking time: 10 minutes
Difficulty: *

Ingredients:
- Vegetable oil or peanut oil
- 1 egg lightly beaten and seasoned with salt and pepper
- 1 onion cut into wedges
- about 1 cup cooked chicken strips (leftovers from a roasted chicken or pan-fried in advance) OR ham
- 2 cups cooked cold rice
The rice should be refrigerated a few hours before making fried rice to let the grains dry out and separate.
- 1/4 red bell pepper cut into small squares
- 1/2 cup frozen green peas
- 1 cup cherry tomatoes
- 1 1/2 tablespoon soy sauce
- 1/2 cup small prawns, peeled (optional)

Heat the oil in a wok or a large pan and add the egg, spreading it over the bottom to get a small layer, like for an omelet. When it is almost set, break up into pieces to resemble scrambled eggs. Set aside.
Heat a bit more oil in the wok/pan and stir-fry the bell pepper and onion, until soft. The onion should be transparent and should not turn brown.
Add the chicken or ham and stir-fry for 1 minute.
Add the rice, peas and cherry tomatoes. Stir-fry for 2-3 minutes until the tomatoes and peas begin to soften.
Add the scrambled eggs, soy sauce and prawns (if using).
Heat through and serve.

You can add other ingredients to "customize" your fried rice. Here are some ideas:
carrots (cut into Julienne strips)
spring onions (cut into short lengths)
peanuts or cashews
bacon
black Chinese mushrooms
garlic and ginger (before frying the onion and the bell pepper)
pork or duck strips
bamboo shoots