Asian Spicy Poached Chicken

 

Asian Spicy Poached Chicken

This Chinese-fusion dish is usually served at formal functions and gatherings, such as weddings. You don’t need to wait for any special event to enjoy this dish. You will need a few spices, 30 to 40 minutes of your time, and voila, you will have your own Asian Spicy Poached Chicken to enjoy at your dining table.

Here is what you will need:

1 to 2 pounds chicken thighs with skin and bone-in

1 small stalk of lemongrass

Peel of half an orange

1 stalk celery

1 tablespoon whole peppercorns

1 teaspoon caraway seeds

1 ounce piece fresh ginger root

1 red Thai chili

2 green finger chilies

2 pieces star anise

½ a red onion

1 teaspoon Himalayan salt

Some fresh filtered water

Half a cup coconut oil or olive oil

preparing to cook Asian Spicy Poached ChickenBegin by placing cleaned chicken pieces in a pot or pan with enough water to cover the chicken. Add in the lemongrass, orange peel, celery, and salt. Bring to a simmer and cook covered for 15 to 20 minutes.

pouching chicken for Asian Spicy Poached ChickenWhen the chicken done, you can the cooked dish as is, but this won’t be Asian Spicy Poached Chicken without the spicy part! So let’s continue.

spicies for Asian Spicy Poached ChickenFor the spicy ‘sauce’ gather the peppercorns, onion, chilies, star anise, oil, ginger, and caraway seeds. Slice the ginger, onions, and chili.

cooked spices for Asian Spicy Poached ChickenIn a small sauce pan over medium heat, place all of the spices and oil into the pan. Slowly heat up to infuse the oil with the spices.

pour spices over Poached ChickenAfter about 5 minutes of the spices steeping in the oil, pour the ‘sauce’ over the drained chicken pieces. You can strain the oil off if you want, but the traditional way of serving this dish is with all the spices left in the oil.

close up detail of cooked Asian Spicy Poached ChickenThis dish is best enjoyed with a side of mixed vegetables. If you do strain the oil off, save it and use it as a dipping sauce or pour it over steamed vegetables for a great flavor. Enjoy your Asian Spicy Poached Chicken.

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Gluten Free Tropical Carrot Cake

Gluten free Tropical Carrot Cake - Dessert Bread and CupcakesGluten is a vital protein to wheat. But many people without knowing it are allergic to it. Those who are bothered by gluten can suffer from digestive problems, skin problems, and even depression, too name a few.

There are alternative flours that do not contain gluten, and if you make them a part of your diet, they could help to improve your health.

Watch the video to learn what these alternatives are. After the video we have provided a gluten free recipe: Tropical Carrot Cake.

 

Here is what you will need for the featured recipe:

flours used for Gluten Free Tropical Carrot CakeFirst preheat the oven to 350 degrees.

As shown in the image above, mix the potato starch and both flours in a large bowl with the following ingredients. mixed dry ingredients for Gluten free Tropical Carrot CakeThere is no need to sift the dry ingredients. When mixed together set bowl aside:

1/2 tsp powdered ginger root

1 tsp sea salt

2 tsp ground cinnamon

2 tsp baking soda

1 tsp Xanthan Gum

Xanthan gum can be a little spendy so you can substitute it for any starch, like arrow root, corn, or tapioca. The xanthan gum or any one of these starches are needed to replace the gluten. The starch or xanthan gum holds the flours together.

coating a glass baking pan with butter and sugarNext, coat a 7 x 4 inch glass baking pan with butter and sugar, set aside.

mixing wet ingredients for Gluten Free Tropical Carrot CakeNext, in a large bowl mix together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in carrots, pineapple, coconut, and nuts. Pour batter into baking pan ½ inch from top. Any extra batter can be used to make cupcakes (it should make 7).

Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Bake cupcakes for 15 to 20 minutes. Cool on wire rack. Remove cake from pan.

Gluten free Tropical Carrot Cake - Dessert Bread and Cupcakes

For the frosting combine 1/3 cup cream cheese, 2 cups powdered sugar, 2 tablespoons almond milk and 1 teaspoon vanilla extract. Beat together until smooth. Frost cake when completely cooled. Save aside a small amount of frosting and mix half  with food grade orange coloring and the other half with food grade green coloring. Add frosting to a cake piper and pipe onto cake to form carrots and leaves with respective colors.

Gluten Free Tropical Carrot Cake - plattedWhen ready to enjoy your gluten free dessert bread, plate and serve.

 

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Ginger Chicken and Pineapple Salad

Ginger Chicken and Pineapple Salad

Do you know what carotenoid‘s are, and they do for you? They are antioxidants that make vitamin A, reduce inflammation in the body, and also protect your heart, help with pre-mature aging, and they are great for savaging free radicals. Most of the carotenoid’s offer ample cancer prevention.

There are over 30 different members of the carotenoid nutrient family. There are only two vegetables, will actually fruits that have 2/3 of these carotenoids in their flesh. They are tomatoes and sweet bell peppers.

Bell peppers have been found to be a valuable source for healthy skin, as well as giving elasticity to your collagen, because of the sulfur compounds they contain.

As for the ginger root it contains vitamins A, C, E, B-complex, and minerals such as magnesium, phosphorus, sodium, iron, zinc, calcium, beta-carotene and high in potassium. Because of these trace minerals found in this little root, it is good for muscle function, circulation, and cardiovascular care.

Our featured recipe contains red and yellow sweet peppers, plus ginger root, and this is what you need to prepare it:

ingredients for Ginger Chicken and Pineapple salad

4 boneless, skinless chicken breasts

2 tbsp. ginger, fresh grated

2 gloves, elephant garlic minced

¼ white onion, sliced into 5 rings

1 red pepper, cut julienned

1 yellow pepper, cut julienned

6 pineapple rings, about ¼ of a fresh pineapple; cut ½ inch thick and diced

Preheat oven 350 degrees

 

cooking instructions for Ginger Chicken and Pineapple Salad

Cook the chicken till it is oblique, no longer pink and is 165 degrees internal temperature. You can choice to BBQ, broil, or bake the chicken breasts.

The illustrations 1 and 2 of this image is not on a BBQ grill, but being cooked in a Pro Nu Wave counter top oven.

After shredding chicken, set aside.

sliced red and yellow caspsicum peppers

In a large salad bowl mix ginger, garlic, onion slices and peppers; making sure to incorporate well after each addition. Next mix in diced pineapple; add cooled shredded chicken. Pour balsamic vinegar onto chicken mixture and mix in well. Just to let you know this is a cold chicken salad.

 

cutting cilantro with kitchen shears

It’s optional to sprinkle fresh chopped cilantro over the salad. You could also use parsley if you want, though it doesn’t add or have the distinct flavor that cilantro has. Here we are using kitchen shears to cut cilantro into small pieces and spread out over the salad.

Ginger Chicken and Pineapple Salad

Plate, serve and enjoy!!

 

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