Skip to main content
logo
Food Advertising by

Coriander Chicken



I was doing some spring cleaning of my fridge the other day and stumbled upon a packet of coriander powder that was close to expiry.  Putting nothing to waste, I whipped up this dish as I had bought some chicken from the market that morning.







This dish is not  spicy  and it goes well with rice.   Mmmm ....... yummy chicken leg.   More rice?


Recipe for Coriander Chicken

Ingredients
  • 450 gm free range chicken, cut into bite size
  • 1 Tbsp coriander powder + 1 Tbsp water to mix into a paste
  • 10 gm ginger
  • 1 medium size onion
  • 2 pips garlic
  • 1 Tsp preserved bean paste (Tau Cheong)
  • 1/2  Tsp sugar
  • 1 star anise
  • 1 small piece cinnamon stick
Season the chicken pieces with 1 tsp salt for about an hour or so.

Preparation
  1. Pound together the ginger, onion and garlic.
  2. Heat up a pan with 1 Tbsp oil and saute the pounded ingredients with the star anise and cinnamon stick till fragrant.
  3. Add in the coriander paste and preserved  bean paste, stir fry.
  4. Add in the chicken pieces and 1/2 tsp sugar, stir fry and add in 1/2 cup water.
  5. Simmer on low heat till the chicken pieces are cooked through and the gravy has been slightly reduced.
  6. Add salt to taste, dish out.
  7. Serve hot with rice.

Comments

  1. I cooked this before. I think I used more coriander. You can add lemongrass too for the fragrance.

    ReplyDelete
  2. Nice and simple and good not to waste any precious ingredients.

    ReplyDelete
  3. Looks like ayan korma! Nice!
    Very resourceful! :)

    ReplyDelete
  4. This chicken looks really good. Very tasty and appetizing.

    ReplyDelete
  5. tigerfish
    Yes, adding in lemongrass would be nice.

    penny
    Yes, totally agree with you.

    3 hungry tummies
    Yes, taste something like that.

    Divina
    Yes, versatile too, can go with rice, naan or roti canai.

    ReplyDelete
  6. while i was scheming through your pictures what came to my mind right away was "hmmm i could have this with white steamy rice!"
    i have not used any corriander powder in my cooking yet... this will be the first... thanks for sharing!

    ReplyDelete
  7. [email protected]
    You're most welcome. There's always a first try, good to experiment and improvise.

    ReplyDelete
  8. Cheah,
    I make coriander chicken too, but with coconut milk for gravy. This is a different version,I've never tried it with bean paste.

    ReplyDelete
  9. That looks so much better than the similar one served in the restaurants!! Gotta find a chance to try this one.

    ReplyDelete
  10. Right, time to do some housekeeping. It is almost the Chinese New Year in less than 10 days.

    ReplyDelete
  11. This is kind of best recipe during the spring cleaning season. Fast & simple! Especially on heaty weather too. Yesterday, it was extremely hot over here, I think it's about 38-39'C! My clothing is all wet from top to bottom, in & out! hahaha...

    ReplyDelete
  12. Shirley
    I've been trying to avoid coconut milk in my dishes because of my cholesterol. Therefore, very often I substitute with sugarless soymilk and I find it ok.

    Angie
    Really? Thanks.

    TasteHongKong
    Yes, in a wink of any eye CNY is here and we're getting older by another year!

    Kristy
    Super hot in Ipoh too. Have been taking three baths a day!

    ReplyDelete
  13. I have never tried cooking chicken this way..I think it is nice...aromatic right? Thanks for sharing this recipe :) will cook this when I have the coriander powder.

    ReplyDelete
  14. Yes aromatic. A cross between ayam kurma and ayam pongteh.... don't know how to describe, just my own version, ha, ha!

    ReplyDelete
  15. As long as there's ginger and coriander I know my children will like them. Need extra rice.....yum

    ReplyDelete
  16. This dish is very aromatic. Added some lemon grass powder. Leo enjoyed it. Thanks for the recipe

    ReplyDelete
  17. rotterdam ICON
    Never heard of lemon grass powder, but I suppose it's good as a substitute in lieu of the fresh ones that are easily available here. Thanks too for trying out my recipe!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Milo Chiffon Cake ~ 美禄戚风蛋糕

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage.




Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' )
Ingredients
(A)  5 large egg yolks
       15 gm caster sugar
       45 gm vegetable oil
       100 ml milo (3 tsp milo powder + hot water to make 100 ml)
       1 heapful Tbsp Nutella - about 30 gm
       100 gm plain flour, sifted
       1 tsp vanilla

(B)
       5 large egg whites
       45 gm caster sugar )   Mix together
       1 Tbsp cornflour     )

Method
Combine hot milo and nutella, mix well, set aside to cool.Combine sugar with cornflour, mix till well combined.Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla.  Mix till well combined.Sift flour into the egg yolk mixture and mix well.In a clean bowl, beat egg whites…

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…