Tag Archives: soy sauce

Chicken Mshikaki

I’m always in search of a challenge when it comes to cooking.

A while back I bought wooden skewers just for the sake of having them in my kitchen. I normally use them for checking the readiness of my baked goodies but this time round I decided to put them into good use. I have never made mshikaki before so I was just following my instincts on the flavourings.

The key thing for this recipe to be a huge success is marination. Sadly, I thought of the recipe a tad late and hence I didn’t marinate and there was no way I was going to put it off for the next night, impatient much?

Anyway, enough with the chatting let the action begin.

Ingredients:

2 boneless chicken breasts

1 orange bell pepper cubed

1 green bell pepper cubed

1 large red onion roughly chopped into big pieces

Salt and pepper to taste

1 tablespoon vegetable oil

For the marinade

2 tablespoons soy sauce

3 cloves of garlic minced

2 inched ginger crushed

Equipment

Skewers, metallic or wooden will do. I used wooden ones.

It’s advisable to marinate the chicken overnight but if you are in a rush like I was, you can marinate for at least 30 minutes before cooking. In a bowl mix the marinade, soy sauce, ginger and garlic. Add in the chicken pieces and coat them completely.

chicken marinating
chicken marinating

 

If you are using wooden skewers make sure to soak them in water 30 minutes prior to using to ensure they don’t burn when grilling the mshikaki.

After the marination and the skewers are ready, you can now assemble the mshikaki, yippee!!

In a shallow plate add your bell peppers and onions season with a little bit of salt and the pepper then drizzle over the vegetable oil.

For the bell peppers, the more colourful they are the better, so go for red, yellow and orange.

DSC09398

The next step is pretty hands on and I only managed to take pics of the end result seeing that hubby was also helping me to assemble them.

On a skewer start with the bell pepper followed by the onion then the chicken piece then repeat the step until the desired amount. It’s best to leave space on the skewer for someone to hold it when eating. Continue these steps until all the chicken is used up.

DSC09399

DSC09400

You can either grill these on an outside grill or use a grill pan, seeing that I have neither I grilled mine in the oven.

Place them on a grill rack and grill on each side for 10 minutes or until the chicken is done.

Serve and enjoy with friends.

Excuse the lighting, I forgot to take the pics while in the kitchen, my living room has the worst lighting for photos.

DSC09403

IMG_20130623_214609

 

Advertisements

Bell Pepper and Chicken Fried Rice.

It’s been a while since I did a leftover rice recipe. As most of you know by now, I enjoy working with leftover rice. This time round I had leftover poached chicken breasts from my quesadilla recipe. This recipe is pretty simple and you can easy subtitute the chicken with any meat or vegetable you have leftover.

Ingredients:

3 cups pre cooked rice

1 cup leftover chicken, shredded

1 cup sultanas, soaked in water

1 yellow bell pepper, diced

3 spring onions, sliced

2 cloves of garlic, finely chopped

a dash of soy sauce

1 tablespoon paprika

a pinch of salt

1 tablespoon vegetable oil

the cast of characters
the cast of characters

On a heated skillet add the vegetable oil and fry the spring onions.

DSC09354

Once cooked down, add the bell peppers.

DSC09355

Season with the salt and paprika.

DSC09360

Add the chicken shreds.

DSC09361

Stir then add the rice. Since the rice and chicken are already cooked you just need to get them heated.

DSC09363

Finally drain the water and pour over the sultanas.

DSC09364

Sprinkle over a few drops of soy sauce and stir.

DSC09365

Serve and enjoy.

DSC09367

DSC09368

Kienyeji Pot Roast

I normally avoid cooking kienyeji (road runner) chicken for fear of under cooking it and of course the fact that it can be a bit tough. On one of my visits at my neighbours place (read the Murigis), I found some Tupike magazines which I gladly skimmed through and voila I landed on this recipe.

I was to host my colleagues for lunch and that moment a light bulb went on since I’d been clueless on what to prepare. So I hosted the lunch and for sure the chicken was a hit. Not only was the chicken perfectly cooked but it was delicious and soft. I believe my colleagues enjoyed since I’m yet to get a negative remark.

Ingredients:

Marinade:

3 tablespoons of vegetable oil

3 tablespoons of soy sauce

1 tablespoon of crushed garlic

1 teaspoon of crushed ginger

The pot roast:

1 road runner chicken cut in pieces set aside the giblets (liver,heart) and neck

3 large carrots, peeled and cut into huge chunks

3-4 celery sticks, washed and cut into chunks

1 large red onion chopped

1 tablespoon vegetable oil

Start by making the marinade.

Crush the ginger and garlic.

my handy mortar and pestle
my handy mortar

In a large bowl combine the vegetable oil and soy sauce.

mixture of vegetable oil and soy sauce
mixture of vegetable oil and soy sauce

Then mix in the ginger and garlic.

ginger and garlic
ginger and garlic

Finally put in all the chicken pieces and mixture evenly with the marinade. Ensure the chicken is thoroughly coated. (The next image is disturbing, viewer discretion is advised)

marinade

Now, cover the bowl with a clear cling wrap and put it in the fridge for a minimum of thirty minutes. If you have time you can marinate it overnight (in the fridge of course).

So thirty minutes or so later…

Making the pot roast;

carrots, onions and celery
carrots, onions and celery

In a large sufuria, or rather one that can fit one whole chicken put about one tablespoon of vegetable oil. Let the oil heat up then saute the onions.

sauteing
sauteing

Once the onions are browned, add the marinated chicken pieces. The cooker should be on high, the aim here is to brown the chicken pieces. When adding the chicken start with the chicken thighs and legs followed by the other pieces.

chicken

Keep stirring to ensure all the chicken pieces get browned. Do this for about three minutes.

browned...i think
browned…i think

Let the chicken cook on high for about ten to fifteen minutes then add in the carrot chunks and the celery. You can season with a little salt.

colour splash
colour splash

Now, reduce the heat to medium or medium low , cover the sufuria and let the chicken cook for forty five minutes.

So, here is where I mention that the chicken was too delicious and we were really hungry that I forgot to take pictures of the end result… yeah it happens. Anyway, go ahead try out this recipe I guarantee that you will never whine again about kienyeji chicken being tough.

Verdict:

Finger licking good. I have cooked this many times over and I’m not about to stop. I think I’ll cook this for dinner tonight.

Thanks for stopping by and I apologise for the hiatus, being a wife, employee and study can sometimes take a toll on someone.

Cheers!!

Friendship, Pork and Banana Cupcakes, oh and smoothies

Two Saturdays ago, As I was on my way home from town I decide to  whatsapp my friend Brendah. I asked her to come over we bake banana muffins… well they ended up as cupcakes O-o. While still on the road, my friend Mercy texts to find out if I’m in the house.  I tell her that I’ll be arriving in the next 30 minutes, so she says she’ll stop by. So just like that it turns into an evening full of great laughs.

Mercy arrives first, finds me busy preparing for dinner. I had decided to try out a pork recipe I’d seen on Chef Raphael’s page. The recipe is pretty simple and by the looks of the photo that the chef had uploaded it also looked delicious.

Have I mentioned that the lights were also acting up, going on and off after every 5 minutes? That’s Kenya Power for you.

For the pork, this is what you’ll need;

1/2 kg pork tenderloins

1 onion chopped

1 garlic clove chopped

3 carrots

1 green pepper

Soy sauce

1 tbsp vegetable oil

Heat the oil in a sufuria then add in the pork.

Stir, then cover to let the pork cook.

At this time Brendah had arrived. she found Mercy seated on a stool in the kitchen. Mercy isn’t much of a cooking girl but on the other hand Brendah loves to cook. What i love about these girls other than that they are my good friends is that they are full of life and they speak their minds.

Brendah got straight into making the banana cupcakes batter while Mercy filled us with stories.

Back to the pork. After cooking for about 15 minutes it will be filled with favourful pork juices.

Add the carrots.

Let the carrots cook down until there’s no more liquid. Then add the onions and garlic.

After the onions have cooked add the green pepper and sprinkle about a tablespoon of soy sauce. Stir, let it cook for 2 minutes or so. Serve as desired. I serve over steamed white rice.

By the time the pork was done, Brendah has finished making the batter and we popped the cupcakes into the oven. I’ll link the recipe in the next post.

Mercy is allergic to eggs so for her cakes/muffins are a no no. So whenever we go for weddings I like sitting next to her when they are serving cake so that she can give me her piece. What are friends for?

Since she wasn’t going to eat the muffins, we decided to make smoothies. Spontaneity in the kitchen.

Brendah and Mercy
Brendah and Mercy

The ladies, chatting away.

The pork was delicious. I have cooked it once more since then.

60th: Onion and Pepper Fried Chicken with Yoghurt

Yippee!!! This is my 60th post!! Wa!! Imagine.

Thank you all for reading my cooking journal, commenting, liking and even trying out these recipes. I’m humbled.

This meal I prepared a while back when we had a friend over for dinner. This dish closely resembles this one , however I used boneless chicken breasts and I also added some yoghurt.

white onion, green and red bell pepper

Ingredients

2 boneless chicken breasts cut into strips

1 medium sized white onion sliced

1/2 red bell pepper diced

1/2 green bell pepper diced

1 tomato diced

1/3 cup plain yoghurt

1 tbsp soy sauce

2 tbsp vegetable oil

Salt and pepper to taste

boneless chicken breast strips

Start by coating the chicken with the soy sauce. In a ziploc bag or polythene bag put the chicken strips then add the soy sauce then shake to ensure they are fully coated. Let it the chicken stand for 10 minutes or so.

marinating chicken

In a sauce pan, heat the vegetable oil. Add the chicken strips, stir to ensure the chicken browns.

browning

Let the chicken cook for about 15 minutes then add the onions and bell peppers. (I also added one tomato diced, after hubby’s advice). Remember to season with the salt and black pepper.

oh plus a tomato

Cover and let the tomato, onion and peppers cook down.

It’s ready to serve… well not just yet

Finally add the yoghurt.

the secret ingredient

Cover for about 5 minutes then stir and serve.

I served the chicken over steamed pasta but I believe it will taste even better with rice.

Dinner

Soy Sauce Chicken with Lemon Sauce

Finally bought some boneless chicken breasts and I was very eager to try out a new recipe. I frantically searched for simple recipes that required stuff that I already had on hand. I found this one.

Funny enough mine didn’t quite look like the ones on site. Perhaps it’s cause I used one tablespoon of soy sauce instead of a teaspoon. ‘To eat is your own’ – Laura Vitale

Anyway, I didn’t do much to tweak the original.

Ingredients:

2 boneless chicken breasts cut into chunks

1 tbsp soy sauce

1 egg yolk

11/2 tbsp cornflour

3 tbsp vegetable oil for frying

Sauce:

Zest of 1 large lemon

1/4 cup lemon juice

1/4 cup water

2 tbsp sugar

Salt and Black pepper to taste.

Toss the chicken chunks with the soy sauce. Marinate for 30 minutes.

As the chicken is marinating make the sauce.

Mix all the ingredients in a saucepan and gently bring it to a boil. The sauce will thicken.

The lemon sauce

For the coating, mix the egg yolk with the corn flour.

Egg yolk and corn flour

Coat the marinated chicken with the mixture.

Heat some oil in a pan then fry the coated chicken. I did 5 minutes on each side.

Sizzle sizzle

Drain over a paper towel covered plate.

Crispy
Dinner 🙂

Served with some herb turmeric rice.

Delicious!

Verdict:

Heavenly!! The chicken was very crunchy and goodness the lemon sauce, never tasted such before. Finger licking good. Hubby enjoyed the meal.

It was too delicious there were no leftovers for me to carry for lunch 😦

If I could do it over gain:

Add a bit more black pepper in the sauce, to balance out the sweet and savoury, or reduce on the the amount of sugar to one tablespoon.

Did someone say Chinese?

I’ve never been to a Chinese restaurant (hubby, hint ,hint) but I know they are big on rice, Egg fried rice to be specific. this is something I like preparing when I have leftover rice. It’s normally a pleasant way to eat it other than just warming it up.

Let me first warn you that this recipe is my own creation meaning it could well not be Chinese rice :-). According to me what makes it Chinese is the soy sauce and eggs, which I think  are a staple in the Chinese rice.

What you’ll need:

2 cups of steamed rice (preferably cold)

3 sausages

2 eggs

1/2 white onion chopped

5 cloves of garlic chopped

1 teaspoon of ginger chopped

3 small carrots diced

1 hoho (bell pepper) cut into strips

1 eggplant (aubergine) cubed

Salt

Black pepper

Dried herbs

3 drops of soy sauce

Oil for frying

rice,soy sauce,carrots, eggplant,hoho,onions,ginger and garlic

This dish is best prepared with a wok and in the case you don’t have one like me, you can use a pan.

First the sausages, I removed them from their casing then I broke down the sausage meat.

Heat some oil in the pan, then add in the sausages.

The sausage meat

Let them cook for about 5 minutes then set aside.

In the same pan using the add some little oil.

Scramble the two eggs.

Scrambled eggs

Then set aside.

Now for the complete dish.

In the same part toss in your onions,garlic and ginger. Remember to season with salt and black pepper.

Onions frying

Let the onions cook till golden then add in the veggies (carrots,hoho and eggplant).

Colour!!

Keep stirring the mixtures to avoid them sticking onto the pan. Once they are tender but carrots still crunchy add in the sausages and scrambled eggs.

add the sausages and eggs

Stir the mixture, then add the rice . Drizzle with soy sauce and add the dried herbs, I used sage (still out of parsley) O-o.

In goes the rice

Since the rice is already cooked you just want it to get hot.

Dinner is served. Bon Appetit!

In the event you are allergic or don’t like eggs you  can eliminate them from the recipe. You can easily make it vegetarian by eliminating both the eggs and sausages.

What do you do with your leftover food?

Verdict:

The veggies added the crunch in the rice and the alternating tastes of sausages and eggs was very pleasing.

If I could do it over again:

Probably add more seasoning, especially the black pepper