Skip to main content

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.
Labels:

Comments

  1. tigerfishFebruary 3, 2010 at 5:00 PM

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

    ReplyDelete
  2. penny aka jeroxieFebruary 3, 2010 at 5:37 PM

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

    ReplyDelete
  3. 3 hungry tummiesFebruary 3, 2010 at 9:02 PM

    Looks like ayan korma! Nice!
    Very resourceful! :)

    ReplyDelete
  4. Divina PeFebruary 3, 2010 at 9:11 PM

    This chicken looks really good. Very tasty and appetizing.

    ReplyDelete
  5. Sokehah cheahFebruary 3, 2010 at 9:48 PM

    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. SKIP TO MALOUFebruary 3, 2010 at 10:12 PM

    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. Sokehah cheahFebruary 3, 2010 at 11:06 PM

    Malou@IMPROMPTU
    You're most welcome. There's always a first try, good to experiment and improvise.

    ReplyDelete
  8. ShirleyFebruary 3, 2010 at 11:39 PM

    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. Angie's RecipesFebruary 4, 2010 at 4:15 AM

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

    ReplyDelete
  10. TasteHongKongFebruary 4, 2010 at 12:16 PM

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

    ReplyDelete
  11. My Little SpaceFebruary 4, 2010 at 2:32 PM

    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. Sokehah cheahFebruary 4, 2010 at 3:44 PM

    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. Elin ChiaFebruary 4, 2010 at 4:50 PM

    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. Sokehah cheahFebruary 4, 2010 at 6:00 PM

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

    ReplyDelete
  15. MaryMohFebruary 5, 2010 at 1:42 AM

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

    ReplyDelete
  16. Sokehah cheahFebruary 5, 2010 at 3:36 PM

    Yes, Mary, need to 'tambah nasi'!

    ReplyDelete
  17. rotterdam ICONMarch 5, 2010 at 9:34 PM

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

    ReplyDelete
  18. Sokehah cheahMarch 6, 2010 at 8:46 AM

    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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds ~ 莲子桑寄生茶

  Sang Ji Sheng or Taxilli twig is also known as mulberry mistletoe. Traditional Chinese Medicine (TCM) recommends this tea as it has many health benefits, like lowering blood pressure, strengthening bones and tendons, increasing coronary blood flow, suppressing tumour growth amongst many others. This Sang Ji Sheng tea is an inexpensive but healthy tea and you can serve it as a dessert or to enjoy at any time of the day.  The concoction of Sang Ji Sheng tea is easily available from Chinese medical shops.  Some of the coffee shops here do have this tea on their menu but homemade is more authenic and affordable. You can also take a peep  'here'   if  you are keen to know more about this tea. Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds  ~   莲子桑寄生茶 Ingredients 100 gm Mulberry tea 10 seedless red dates 40 gm lotus seeds  1.1/2 to 2 slices piece sugar or to taste 4 hardboiled eggs 6 to 7 cups of water Method Wash and soak the lotus seeds...
Post a Comment
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more