Back with a Bang: Best Chicken Salad

I'm back and I'm still trying to forgive myself for having left this blog sad and lonely for the last four and a half months. Life is great and productive and I have never felt more fatigued but satisfied with what I'm doing. I'm officially a third year medical student and more than half way to getting that degree and long white coat I have always been so envious of. 


With all the fatigue and time in the hospital, I still find solitary bliss in my home kitchen. With Neurology finishing up and a free weekend before my Pediatric Rotation, my girlfriends and I decided to utilize the warm breezy weather for a picnic out at New Kent Vineyards. 

I've always had a romanticized view of picnics and it's not a picnic without an awesome chicken salad sandwiches and a good pesto pasta salad. I searched for endless chicken salad recipes online and this is the one I decided to settle for. Not only does it have the crunch of almonds, the sweetness of fresh grapes add a special touch to this chicken salad. Top it off on a slice of Italian Loaf from Trader's Joe and a bottle of Chardonnay and you got yourself the perfect afternoon.

Best Chicken Salad Recipe

• 2 cans Premium White Chunky Chicken from Trader Joes 
• 1 or 2 stalks celery, chopped- about 3/4 cup
• 1/2 cup seedless grapes, halves
• 3/4 cup salad dressing, such as Miracle Whip brand
• 2 Tablespoons coleslaw dressing (Marzetti's is good)
• 1 teaspoon  paprika
• 1 tsp Ground Mustard (optional)
• Coarsely ground black pepper, to taste

Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight. Top it on a slice of fresh italian loaf or ciabatta. Enjoy :)

Best Chicken Pot Pie

I'm a big fan of all-in-one meals.

As a full time medical student, I am always studying. Whether that is the whole truth or not, we must admit there are never enough hours every day so anytime saved in the kitchen means an extra hour or two of Food Network studying. 

Not only does a hearty Chicken Pot Pie have the starch, the protein, vegetables, dairy we need everyday,  it is also one of those satisfying meals that gives you a warm fuzzy feeling inside. The bite of crunchy flaky buttery crust over a mouthful of creaminess,  I just couldn't stop going for seconds. 

Can you?

 Recipe
-adapted from various sources on allrecipes

2 pieces of chicken breasts or thighs (if you're a dark meat lover like me), cut into chunks
1 can of pea and carrots
1/2 yellow onion, diced
1/2 cup of chicken broth
Garlic
Salt and pepper
Italian seasoning 1 tbsp
1 cup of milk
1/2 cup of all purpose flour
1 sheet of frozen puff pustry sheet (Pepperidge), defrost at room temperature
1 frozen deep dish pie crust (Pillsbury)
egg+ 2 tbsp of water

Preheat oven to 400F.
1. Fry onions and garlic over medium-high heat olive oil in the pan.
2. Add chicken.
3. Season with salt, pepper and italian seasoning.
4. When the chicken is almost cooked, add peas, carrots and chicken broth.
5.  Combine milk and flour in a bowl and add to chicken mixture.
6. Adjust taste accordingly with salt and pepper.
7. Place the mixture in the pie crust and overlay the puff pastry over the pie.
8. Cut off excess from edges and crimp with a fork.
9. Brush egg mixture over the top and bake for 25-30 min, until golden brown.

A Twist to the Marsala Chicken

Bored of using the same ol' recipe for Chicken Marsala? This smooth and creamy twist to a classic dish is enhanced by adding mascarpone cheese. Serve over Fettuccine and a sprinkle of parsley. Enjoy with a glass (or two) of Chardonnay or Pinot Noir :)

Recipe can be found  here on Food Network with Everyday Italian.

Chicken Rice, Singapore Style (海南雞飯）

I'll be honest. I get home sick a lot. They say home is where the heart is and to me, home has always been where my parents are. Since we were kids, we moved around a lot. From California, to Hong Kong, to Arizona and then back to Hong Kong and later Singapore. If someone asked me where I'm from ( and believe me, I get this a lot in the States), I wouldn't even know where to start!!

Singapore was my "home" for the last 10 years and since my parents have decided to move back permanently to Hong Kong, I have to make a tribute by showcasing one of the most popular dishes offered by this wonderful country ---- Chicken Rice!

For Full article, please visit my article at Triond.

Feeling Lazy? Baked Cream Corn and Chicken Rice （粟米肉粒饭）

 There are always days when we feel too tired and lazy to cook. On these days, a simple dish of comfort food won't hurt us. My idea of comfort food always comes from a chapter of my childhood in HK. I remember when our nanny Aleli (A-Lolli) would cook this for my sister and I when our parents were out on a date. The sweetness of creamed corn against chunks of chicken over rice while my sister and I watched Disney movie after movie never failed to satisfy my appetite.

Recipe for Baked Cream Corn and Chicken over Rice
3 pieces of bonless chicken thighgs (or breasts), cubed
2 cans of cream corn
half a bell pepper (diced)
half an onion (diced)
2 cloves of garlic (diced)
Jasmine Rice ( brown rice)

Marinade for chicken thighs:
3 tbls of soysauce
2 tabls of chinese cooking wine
half a tsp of salt
white pepper, dash
2 tbps of sugar
1 tbsp of corn starch

1. Marinate the cubed chicken in the marinade and leave in the fridge for 20-30 min.
2. Add some oil to the heated pan and add garlic.
3. When garlic is fragrant, add diced onion and fry on medium heat until slightly browned.
4. Add chicken and cook for 2-3 min.
5. Add bell peppers and cook. Taste and adjust with salt.
6. Add the two cans of cream corn and cook on medium-low heat for 5 min until slightly reduced.
7. Serve over white/brown rice.

Enjoy!