Romaine Lettuce Chicken Salad with Pepper Rose Peach Vinaigrette

A wonderful mixture of Romaine lettuce, cherry radishes complimented by the addition of honeydew melon, blueberries, and leftover teriyaki chicken and enhanced lively with a bright, tangy peach vinaigrette.

Pepper Rosé Peach Vinaigrette	Salad
1 Ripe peach, peeled and pitted 2 Peach halves from can 3 tbsp White balsamic vinegar 3 tbsp Extra virgin olive oil 1/2 tsp Salt 1/3 tsp Pepper rose, crushed	1 head Romaine lettuce 2-3 Cherry radish, diced Onion rings Shredded carrots 1 handful Blueberry Honeydew melon balls or cubes Left over teriyaki chicken

1. To make the dressing, place all of the dressing ingredients in a blender and process until smooth.
   
2. Rinse, drain and tear Romaine lettuce into bite-size pieces. Cut each cherry radish into 6 pieces. Arrange them in a serving bowl together with onion rings, shredded carrots, blueberries and honeydew melon balls. Finally top the salad with leftover teriyaki chicken.
   
3. Pour dressing over salad just before serving, and toss to coat.

Yakitori Chicken Sandwich on Kaiser Rolls

This Asian-flavoured, warm chicken sandwich recipe is truly delicious prepared with homemade yakinori chicken and Kaiser bun fresh out of the oven. It would make a great snack or paired with some French fries and call it a meal!

Adapted from Essen und Trinken

• 10 g Fresh ginger
  
• 4 tbsp Sherry
  
• 4 tbsp Soya sauce
  
• 1 tbsp Water
  
• 2 tsp Brown sugar
  
• 150 g Chicken breast
  
• 1 Tomato
  
• 1 stalk Spring onion
  
• Green bell pepper
  
• Red onion
  
• 1 tbsp Corn oil
  
• 2 Kaiser rolls (adapted from The Bread Baker's Apprentice)
  
• or toast bread
  

1. Peel and thinly slice the ginger. Mix sherry, soya sauce, water and brown sugar in a bowl. Stir until sugar has dissolved. Add in ginger slices.
   
2. Slice the chicken breast and add into the marinade. Set aside for 30 minutes. Cut tomato in slices, spring onion, red onion and green pepper in rings.
   
3. Remove the sliced chicken from the marinade, drain. Reserve the marinade. Heat a skillet with oil. Add in sliced chicken and cook for 5 minutes until lightly golden brown. Now pour in the reserved marinade and cook until chicken is done.
   
4. Cut the roll crosswise in half and toast. Layer chicken, tomato slices, spring onion, green pepper and red onion rings on the Kaiser roll bottoms.

Thank you, Anne of "From My Sweet Heart", Eli of "Food and Thriftfinds", and Cooking Rookie of "Cook Book of Trial and Error" for sharing those beautiful awards with me.

Cumin and Oyster Chicken Wings

There will always be a lot of ways in preparing and serving chicken wings. And this is the one I really like. You started by marinating the chicken wings after cutting them into bite-sized pieces, then coating with potato flour before frying them up. Once the chicken wings have completely cooked, drain excess oil by placing them on paper towels. At this point, you can serve them with the prepared sauce you like on the side. Or return the chicken wings to the skillet and toss thoroughly with the sauce together.

	Sauce
500 g Chicken wings, cut into bite sized pcs 1/3 tsp Garlic salt 1/3 tsp Black pepper powder 1/2 Egg Some potato flour Vegetable oil 2 clove Garlic, minced 2-3 Piri piri, chopped 2 stalk Spring onions, chopped One handful of corn salad (optional)	3 tbsp Oyster sauce 1-2 tbsp Cumin powder ©angiesrecipes 1 tbsp Maggi seasoning ©angiesrecipes 2 tbsp Medium dry sherry 3 tbsp Stock or water

1. Rinse and dry the chicken wings. Cut them into the bite-sized pieces. Season the chicken wing pieces with garlic salt, black pepper and egg. Use your hand to mix all well. Set aside for 15 minutes. Mix all the ingredients of sauce in a bowl.
   
2. Fill a skillet half full with vegetable oil. Heat the oil over medium-high flame until hot. Coat the chicken wing pieces with potato flour and shake off the excess. Fry until they are lightly golden brown and crispy. Remove and drain on the kitchen paper.
   
3. Leave about a tablespoon of oil in the skillet. Stir in minced garlic, chopped piri piri and white part of chopped spring onions. Pour in the prepared sauce and bring it to a simmer. Return the chicken wings to the skillet, and then add in the rest of spring onions. Stir until well mixed and heated through. Turn the heat off and sprinkle. Serve them warm on a bed of corn salad if using.

And I want to thank Ah Tze from Away of Mind and Esther from X3Baking for passing on the Awards to me. Thank you, ladies!

Roasted Chicken Salad with Pear and Walnuts

A really easy salad recipe with leftover roasted chicken, pears, toasted walnut halves and rocket leaves gently tossed with a simple white balsamic vinaigrette. Serve it with bread or roasted potatoes.

• 200 g Leftover roasted chicken thighs
  
• 40 g Rocket leaves
  
• 1 Pear, washed, cored, cut into thin wedges
  
• 1 handful Walnut halves, toasted
  
• 30 ml Walnut oil
  
• 15 ml Balsamic bianco
  
• 1 tsp Wholegrain mustard

1. Place walnut halves in a single layer in a skillet. With the skillet over medium-high heat, stir the nuts continually for 5 minutes or until they start to turn golden.
   
2. Place rocket leaves, pear wedges, toasted walnuts, and chicken in a large bowl. Toss gently to combine. Whisk walnut oil, balsamic bianco and mustard together. Pour the dressing over the salad and toss to combine. Serve salad with bread.

Zürcher Geschnetzeltes / Chicken Zurich Style

"Zürcher Geschnetzeltes" or "sliced meat Zurich style" is a popular Swiss dish from Zurich region. Its main ingredients are schnitzel, mushrooms and cream. While it is possible to use any type of meat to make this dish, the real "Zürcher Geschnetzeltes" is made with cut veal. It was originally prepared using meat only, a popular variation today is adding about a fourth of sliced veal kidney to the meat. It usually comes with Rösti, similar to hash browns, but it could also be served with rice, or pasta.

Recipe adapted from Geschnetzeltes Zürcher Art

• 2 Shallots, small
  
• 400 g Chicken fillet, cut into strips
  
• 1/4 tsp White pepper powder
  
• 1/2 tsp Sweet paprika powder
  
• 3 tbsp Oil
  
• 50 ml White wine
  
• 200 ml Cream
  
• 50 ml Chicken stock
  
• Salt and pepper to taste
  
• 1 tbsp Parsley, chopped
  
• 1/2 tsp Finely grated lemon zest
  

1. Finly dice the shallots. Cut the chicken filet into strips. Season the chicken strips with pepper and paparka powder.
   
2. Heat two tablespoons oil in a skillet until hot. Add in marinated sliced chicken and stir over a mediuim-high heat till lightly browned and cooked through, then remove from the pan and set aside.
   
3. Add the remaining oil in the skillet. Stir the finely chopped shallots till softened and lightly browned. Pour in the white wine and bring it to a boil over a high heat before adding cream and chicken stock. Cook over a medium heat for about 2 minutes then return the chicken strips and any accumulated juices to the pan.
   
4. Heat through, tossing often, about 3 minutes. Season with salt and pepper. Sprinkle chopped parsley and lemon zest. Serve with harsh browns.

Chicken Diane

Chicken Diane is an alternative to the traditional Steak Diane, which is a dish consisting of a pan-fried filet mignon with a sauce made from the seasoned pan juices. The dish takes its name from Diana the Roman goddess of the hunt.

Recipe adapted from Taste

2 Chicken breast fillets with skin Salt and black pepper 1 tbsp Butter 1 tbsp Olive oil 2 Shallots, finely chopped 1 clove Garlic, finely chopped 80 ml Chicken stock

1 tsp Dijon mustard 1/2 tbsp Worcestershire sauce 30 ml Brandy 80 ml Heavy cream 1 tbsp Flat leaf parsley, chopped 1 tsp Lemon juice Rocket salad, to serve Chickpea couscous patties, to serve

1. Season chicken with salt and pepper. In a large skillet, melt butter and olive oil over medium-high heat. Add chicken and brown them 5 minutes each side. Place on a serving dish and set in warm oven.
   
2. Add shallots and cook, stirring, until softened and aromatic, about 1 minute. Add in chopped garlic, stirring briefly. Stir in stock, mustard, Worcestershire sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and lemon juice.
   
3. Pour over warm chicken and serve with chickpea couscous patties (oven-roasted potatoes, or pasta) and rocket salad.

Szechuan Guai Wei Chicken

"Guai Wei", literally translated as "exotic/unusual/special flavour or taste", is one of main sauces used in Szechuan cuisine of China. The ingredients of "guai wei" usually consists of sesame, vinegar, Szechuan peppercorns, sugar, hot bean sauce and rice wine.

	Guaiwei Sauce
2 Chicken legs 3-5 slice Ginger 1 stalk Spring onion, sectioned 1/2 tsp Szechuan peppercorns 30 g Chinese rice wine 1 tbsp Sesame seeds, roasted 1 tbsp Spring onion, chopped	10 g Szechuan peppercorn oil 30 g Hot bean sauce 30 g Roasted sesame oil 20 g Sesame paste 10 g Black rice vinegar 15 g Maggi seasoning 10 g Sugar 5 g Chicken bouillon

1. Clean the chicken legs in warm water. Fill a pot with water over medium heat. When it starts to simmer, add in ginger, onion, Szechuan peppercorns and rice wine. Now add in prepared chicken thighs and cook for 12 minutes until just cooked and tender. Remove the chicken and soak in a pot of ice water until cool. Remove the chicken and cut into small pieces. Arrange the chicken on a serving plate.
   
2. Mix the Szechuan peppercorn oil, hot bean sauce, sesame oil, sesame paste, black vinegar, Maggi seasoning, and chicken bouillon in a bowl. Pour the dressing over the chicken, then sprinkle the roasted sesame seeds and chopped spring onions on top.

Oven Roasted Chicken Thighs and Potato Wedges

A quick, easy oven-roasted chicken thighs with Ariosto spice mix, fresh rosemary and maple syrup.

• 2 / 550 g Chicken thighs
  
• 5 Potatoes, peeled and cut into wedges
  
• 1+1/2 tbsp Ariosto seasoning for meat
  
• 2 tbsp Duck fat, melted (or olive oil)
  
• 8 Grape tomatoes
  
• A few sprigs of fresh rosemary
  ©angiesrecipes
  
• 1 tbsp Maple syrup
  

1. Heat oven to 200C/400F. Thoroughly clean the chicken legs with warm water and drain. Make a couple of slits on the meaty part of chicken thighs. Peel the potatoes and cut into wedges.
   
2. Place the cleaned chicken legs and the prepared potato wedges in a shallow baking tray, add in Ariosto seasoning and melted duck fat, then toss until well-coated. Add in grape tomatoes and rosemary sprigs.
   
3. Bake for 35 minutes until chicken and potatoes are fork tender. Brush the chicken with maple syrup and broil for 5 minutes.

Chicken with Lee Kum Kee Plum Sauce / 苏梅酱汁鸡

This light brown sauce is made from preserved Chinese plums, quality ginger, and chilies. This is an excellent dipping sauce for any roasted meat dishes and for stir frying.

	Sauce
200 g Chicken breast 1/3 tsp Salt 1/5 tsp Chicken bouillon 60 g Cornstarch 1/2 tsp Baking soda 1/2 Egg Some water 1 tsp Minced garlic 1 tsp Sesame seeds©angiesrecipes	2 tbsp Sweet plum sauce©angiesrecipes 30 ml Water 1 tbsp Sugar 1/2 tsp White vinegar 1/5 tsp Salt 1 tsp Cornstarch

1. Cut the chicken breast into 2cm dices, marinate with the salt and chicken bouillon and set aside for 15 minutes. Combine the cornstarch and baking soda, add in egg and some water to make a thick batter.
   
   
2. Heat up a wok with enough oil until hot. Dip the diced chicken into the batter. Shake off the extra batter and deep-dry the chicken for 2 minutes. Scoop out and drain. Return the chicken to the wok and deep-fry until very crispy.
   
   
3. Fill another skillet with a little of oil, add in garlic and stir until fragrant. Combine all the sauce ingredients and add into the skillet. Return the fried chicken to the skillet and stir until the chicken are completely coated with the sauce. Transfer to a serving dish and sprinkle some sesame seeds over.

Chicken Papaya Salad with Herb Parmesan Vinaigrette

Papaya--"Fruit of the Angels", is a nutritional tropical fruit that is packed with vitamins. Not only does the fruit aid in digestion, it is also full of vitamins A, C and E, which are three powerful antioxidants that help reduce cholesterol and prevents heart disease. Some papaya extracts are even used to treat sports injuries and muscle strains. Papaya is a great ingredient to use for wrinkle prevention.

Papayas, when ripe, are most commonly eaten fresh or in salads. They're also great in smoothies. Unripe papaya is never eaten raw because of its latex content, but can be used to make the curries or stews.

Salad	Herb Parmesan Vinaigrette
1 Chicken breast, boned and skinless Salt and black pepper 1 tbsp Olive oil 1/2 Ripe papaya©angiesrecipes, seeded, peeled and cut into slices 1 handful Rucola salad A few of strawberries, halved (optional)	2 tbsp Olive oil 2 tbsp Fresh Parmesan cheese, grated 1 tbsp White wine vinegar 1/4 cup Plain yogurt 1/2 tsp Dijon mustard 1/2 tsp Dried oregano Salt and fresh ground pepper to taste

1. Season the chicken lightly with salt and pepper. Heat the oil in the skillet until hot. Add in chicken and cook until tender and nicely golden brown. Remove and slice. Peel the papaya, and discard the seeds, then cut into slices.
   
   
2. Make the dressing by combining all the ingredients in a blender until creamy and smooth.
   
   Assemble the salad by arranging a bed of rucola on the salad plate. Arrange the chicken and papaya slices on top. Garnish with the sliced strawberry halves if used and serve with the prepared dressing.