Category: Cuisine

One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

Simple and delicious Hainanese Chicken is delicious tasty and good to the last bite. Every asian home has eaten this meal because it’s cheap, simple and easy to make. The original Hainanese Chicken requires the whole chicken and is more time consuming. So when I don’t have time to cook the traditional way, I will use chicken thighs or drumsticks instead of whole chicken. This is my version of Hainanese Chicken Thighs (CÆ¡m Gà Hải Nam). This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have tender and juicy Hainanese Chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent Hainanese Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt. 

Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer. 

Add chicken thighs (skin side up), ginger, green onions to the pan. 

Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes. 

Remove lid: discard ginger & green onions. Place chickens on a plate and cover.

Mix the rice and season with salt if needed.

Scallion Garlic Sauce- Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it’s going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

Chili Soy Sauce – In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

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One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

Easy One Pot Hainanese Chicken Thighs that is full of authentic flavors and juicy textures.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Chinese, vietnamese
Servings 4
Calories

Ingredients
  

  • 4 bone-in chicken thighs with skin
  • 2 cups unsalted chicken broth
  • 1 ½ cups Jasmine white rice
  • 1 tbsp cooking oil
  • 0.50 oz ginger peeled & sliced
  • 2 green onions
  • 2 garlic cloves minced
  • salt

Scallion Sauce

  • ½ cup chopped scallions
  • ¼ cup canola, vegetable or peanut oil
  • 1 tbsp grated ginger
  • 4 garlic cloves minced

Sesame Soy Sauce

  • 2 tbsp soy sauce
  • 1 tbsp lime
  • 1 tsp sesame oil
  • 1-2 Thai peppers

Instructions
 

Hainaniese Chicken

  • Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt.
  • Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds. Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer.
  • Add chicken thighs (skin side up), ginger, green onions to the pan.
  • Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes.
  • Remove lid: discard ginger & green onions. Place chickens on a plate and cover. Mix the rice and season with salt if needed.

Scallion Garlic Sauce

  • Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it's going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

Chili Soy Sauce

  • In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

    Video

    Keyword best hainanese chicken, com ga hai nam, easy hainanese chicken thighs, one pot hainanese chicken, one pot hainanese chicken thighs, quick and easy hainanese chicken
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    Fresh Strawberry Crisp

    Warm Fresh Strawberry Crisp is filled with juicy bites of sweet strawberries that are absolutely intoxicating. Serve a warm plate of this delicious treat at your next family gathering to watch the family absolutely light up with anticipation. Another classic styled recipe that captures the prefect flavor of farm fresh strawberries and toasted oats. Sweet, rich and delicious Fresh Strawberry Crisp is a treat the entire family will enjoy.

    Watch the video and follow the simple instructions below to have this delicious Fresh Strawberry Crisp ready to consume in your home tonight. Summer time and home cooking for some good old fashioned family coordinated cooking, eating, laughing and hopefully help cleaning. Farm fresh strawberries with rich buttery natural flavors make a comforting and rewarding treat when served with with delicious crumbly toasted oat toppings. Purchase and hold the berries to a room temp to allow for ripening and development of the berry, this will make them all the sweeter for the dessert. Thanks for visiting.

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    In a medium bowl: add chopped strawberries

    Add cornstarch, sugar and lemon juice. Mix everything together, then transfer to the pan.

    In a bowl: combine flour, oats, brown sugar, baking powder, salt, cinnamon and mix. Add melted butter and mix everything together. 

    Add the mixture on top of the strawberries. Spread & level the mixture. 

    Bake for 30-40 minutes or until the crumble is lightly golden brown. 

    Let cool for 10-15 minutes before serving.

    Serve with vanilla ice cream or by itself. Enjoy!

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    Strawberry Crisp

    Farm fresh strawberries suspended in buttery natural flavors with delicious crumbly toasted oat toppings.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Baked Goods, Breakfast, Dessert
    Cuisine American
    Servings 8
    Calories

    Equipment

    • 8"x 8" Pan

    Ingredients
      

    • 2 lbs fresh strawberries
    • ¼ cup granulated sugar
    • 3 tbsp cornstarch
    • 1 tbsp lemon juice

    Topping

    • 1 cup all-purpose flour
    • ¾ cup rolled oats or quick oats
    • ½ cup brown sugar
    • ½ cup unsalted butter melted
    • ¼ cup granulated sugar
    • ½ tsp ground cinnamon
    • ¼ tsp salt

    Instructions
     

    • Preheat the oven to 350°F. Grease the 8"x 8" pan with cooking flour spray or butter.
    • In a medium bowl: add chopped strawberries, cornstarch, sugar and lemon juice. Mix everything together, then transfer to the pan.
    • In a bowl: combine flour, oats, brown sugar, baking powder, salt, cinnamon and mix. Add melted butter and mix everything together.
    • Add the mixture on top of the strawberries. Spread & level the mixture.
    • Bake for 30-40 minutes or until the crumble is lightly golden brown.
    • Let cool for 10-15 minutes before serving.

    Serve with vanilla ice cream or by itself. Enjoy!

      Video

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      Slow Cooker Garlic Chicken Thighs and Potatoes

      Soft tender Slow Cooker Garlic Chicken Thighs and Potatoes that is full of delicious juices and succulent flavors. This easy to follow slow cooker recipe locks in flavor and maintains texture with easy to find ingredients. The broth form the slow cooker is rich with naturally sweet flavors that resonate with every tender succulent bit of the juicy chicken thighs. My family eats a lot of chicken and we love this method and flavor combination and are sure you will too.

      Watch the video and follow the instructions below to have this delicious full meal at the ready. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Hearty, affordable and simple to follow easy Slow Cooker Garlic Chicken Thighs and Potatoes recipe is a wonderful meal that every one will enjoy. Thanks for visiting and see you again soon.

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      Trim off fat from the chicken thighs. Coat both sides with salt & pepper. 

      Heat the sauce pan to medium heat. Wait for 1-2 minutes. Add sliced garlic and sauté until fragrant (do not burn the garlic). Remove and set aside.

      Place chopped potatoes, celery & red onions in the slow cooker and mix. Add chicken broth. Add chicken thighs on top of the vegetables. Add sauté garlic, fresh rosemary & thyme on top. Place lid on.

      Slow cook on low for 4-6 hours (2-4 hours on high) or until the chicken is fully cooked (internal temperature 165°F). Discard rosemary & thyme. Season the vegetables if needed.

      Optional: crispy chicken skin. Place chicken on a baking sheet. Broil in the oven on high for 3-5 minutes or until the skin begins to look crispy. Make sure to keep a close eye on it.

      Serve & Enjoy!

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      Slow Cooker Garlic Chicken Thighs & Potatoes

      Easy Slow Cooker Garlic Chicken Thighs & Potatoes everyone will enjoy. Hearty and delicious tender chicken served with filling potatoes.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 5 hours
      Total Time 5 hours 10 minutes
      Course Main Course
      Cuisine American
      Servings 6
      Calories

      Equipment

      Ingredients
        

      • 6 bone-in chicken thighs with skin
      • 8 garlic cloves sliced
      • 1 tbsp extra virgin olive oil
      • 2 lbs yukon gold potatoes peeled & cut into cubes
      • ½ cup unsalted or low sodium chicken broth/stock
      • 1 tsp salt
      • ½ tsp black pepper
      • 1 red onions cut into cubes
      • 3 celery ribs chopped
      • 4 sprigs fresh thymes
      • 1 sprig fresh rosemary

      Instructions
       

      • Heat the sauce pan to medium heat. Wait for 1-2 minutes. Add sliced garlic and sauté until fragrant (do not burn the garlic). Remove and set aside.
      • Trim off fat from the chicken thighs. Coat both sides with salt & pepper.
      • Place chopped potatoes, celery & red onions in the slow cooker and mix. Add chicken broth. Add chicken thighs on top of the vegetables. Add sauté garlic, fresh rosemary & thyme on top. Place lid on.
      • Slow cook on low for 4-6 hours (2-4 hours on high) or until the chicken is fully cooked (internal temperature 165°F).
      • Discard rosemary & thyme. Season the vegetables if needed.
      • Optional: crispy chicken skin. Place chicken on a baking sheet. Broil in the oven on high for 3-5 minutes or until the skin begins to look crispy. Make sure to keep a close eye on it.

      Serve & Enjoy!

        Keyword best slow cooker garlic chicken thighs and potatoes, easy slow cooker garlic chicken thighs and potatoes, slow cooker chicken thighs, slow cooker garlic chicken, slow cooker garlic chicken thighs and potatoes
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        Strawberry Oatmeal Bars

        The Strawberry Oatmeal Bars are soft, chewy and easy to make with an affordable handful of ingredients. They are naturally sweet, healthy and come together with easy to follow instructions. Oats act as a binder in these bars absorbing the natural flavors to help build the structure of these delicious treats. Strawberry Oatmeal Bars are sweet with a slight tart finish that everyone will enjoy. Gentle butter richness sets this tasty treat apart form all others. Enjoy as a brunch item with our as a dessert with a nice cup of coffee to keep the family conversation going down to the last bite.

        Watch the video and follow the instructions below to have this chewy delicious treat at your convenance. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Once these are ready you may want to set some aside for yourself, as these will not be around for very long. Thanks for visiting and see you again soon.

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        In a medium bowl: add chopped strawberries

        Add cornstarch, sugar and lemon juice. Mix everything together and set aside until ready to use.

        In a bowl: combine flour, brown sugar, baking powder & salt

        Add oats

        Add melted butter and mix everything together.

        Reserve 1 cup of oatmeal mixture & set aside. 

        Add the rest of the oatmeal mixture to the pan and press to the bottom to form the crust (use a measuring cup to press down). 

        Spread and level out the strawberries filling on top of the crust.

        Sprinkle the reserved oatmeal mixture (1 cup) on top filling. Gently press the oatmeal down to the strawberries.

        Preheat t he oven to 350°F. Bake for 45-50 minutes or until the crumble is lightly golden brown. 

        Remove the pan from the oven and let oatmeal bars cool completely for at least 2 hours in the pan. Cut into 9 pieces.

        Refrigerate the leftovers in an airtight container.

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        Strawberry Oatmeal Bars

        These Strawberry Oatmeal Bars are soft, chewy, packed with fresh strawberries and covered with toasted oats creating incredible flavors.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 45 minutes
        Total Time 55 minutes
        Course Baked Goods, Breakfast, Snack
        Cuisine American
        Servings 9
        Calories

        Equipment

        • 9"x 9" Pan

        Ingredients
          

        • 1 ½ lbs fresh strawberries cut into small pieces
        • 2 tbsp granulated sugar
        • 1 tbsp cornstarch
        • ½ tbsp lemon juice

        Crumble

        • 1 ¼ cups rolled oats or quick oats
        • ¾ cup all-purpose flour
        • ½ cup brown sugar
        • ½ cup unsalted butter melted
        • 1 tsp baking powder
        • ¼ tsp salt

        Instructions
         

        • Preheat the oven to 350°F. Place parchment paper with overhanging edges on the bottom of the 9"x 9" pan (this will help when removing the crumble bar from the pan later). Grease the sides with cooking flour spray or butter.
        • In a medium bowl: add chopped strawberries, cornstarch, sugar and lemon juice. Mix everything together and set aside until ready to use.
        • In a bowl: combine flour, oats, brown sugar, baking powder, salt and mix. Add melted butter and mix everything together. Reserve 1 cup of oatmeal mixture & set aside.
        • Add the rest of the oatmeal mixture to the pan and press to the bottom to form the crust (use a measuring cup to press down). Spread and level out the strawberries filling on top of the crust. Sprinkle the reserved oatmeal mixture (1 cup) on top filling. Gently press the oatmeal down to the strawberries.
        • Bake for 45-50 minutes or until the crumble is lightly golden brown.
        • Remove the pan from the oven and let oatmeal bars cool completely for at least 2 hours in the pan. Cut into 9 pieces.

        Refrigerate the leftovers in an airtight container.

          Video

          Keyword best strawberry oatmeal bars, breakfast oatmeal bars, breakfast strawberry oatmeal bars, easy strawberry oatmeal bars, fresh strawberry oatmeal bars, homemade strawberry oatmeal bars
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          Mexican Shredded Beef (slow cooker, instant pot, stove pot & oven)

          Fork tender Mexican Shredded Beef is comforting, delicious and bursting with bold authentic southwestern Mexican inspired flavors. Serve with rice on a bed of fresh mashed potatoes or rice for a complete balanced meal. Bread also make good partners for the drippings if having an open faced sandwich. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves this juicy tender Mexican Shredded beef entree and believe you will too.

          Watch the video and follow the instructions below to have this easy to follow Mexican Shredded Beef meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. A meal like this will warm the stomachs and the hearts during a shared eatfoodlicious experience. Thanks for visiting and see you again soon.

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          In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. 

          Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together.

          Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.

          Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. Discard bay leaves.

          Place roast in a bowl/plate.

          Shred the roast and discard any fat (optional). 

          Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

          Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice.

          Enjoy!

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          Mexican Shredded Beef (slow cooker, instant pot, stove top & oven)

          Authentic southwestern style Mexican Shredded Beef is fork tender, delicious and juicy.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 5 minutes
          Cook Time 10 hours
          Total Time 10 hours 5 minutes
          Course Main Course
          Cuisine Hispanic
          Servings 8
          Calories

          Ingredients
            

          • 3 ½ – 4 lbs chuck roast boneless
          • ½ cup unsalted low-sodium beef broth
          • ½ cup tomato puree
          • 3 tbsp lime juice
          • 2 tbsp chili powder
          • 2 tsp onion powder
          • 2 tsp garlic powder
          • 2 tsp ground cumin
          • 1 ½ tsp salt
          • 1 tsp black pepper
          • 1 tsp spanish paprika
          • ½ tsp ground cayenne pepper
          • 3 bay leaves

          Instructions
           

          • Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix.
          • Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together. Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
          • Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes.
          • Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed.

          Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice. Enjoy!

            Video

            Notes

            Instant Pot: Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure.
            Stove Top: Bring the dutch oven or pot to a simmer. Cover with lid and turn the heat down to low. Cook for 2 ½ -3 hours or until the meat is fork tender.
            Oven: Preheat the oven to 325°F. Place the dutch oven or pot with lid in the middle rack of the oven. Cook for 3- 3 ½ hours or until the meat is fork tender. 
            Keyword Authentic Mexican Shredded beef, easy mexican shredded beef, mexican shredded beef, Shredded beef burrito, Shredded beef enchiladas, Shredded beef tacos, slow cooker Mexican shredded beef
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            Easy Pizza Bombs

            Delicious warm marinara, with melted mozzarella stuffed with pepperoni bombs that are filling and fun to eat. This recipe is better than any off the shelf product you may would consider for a party favor. Best served warm, this is an easy meal that is finger licking good. Beginner friendly, this type of meal is perfect on any occasion. Easy to make and very affordable this recipe is worth every bite. Warm bread full of scrumptious pizza flavors makes for a very fun and tasty snack or appetizer. We like them and believe you will too.

            Watch the video and follow the instructions below to have tPizza Bombs with wings and beer ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This also keeps well in the refrigerator but is best served fresh in our opinion. Serve with extra marinara sauce to indulge in the pizza bliss of this hand held party pleaser.  Thanks for visiting and see you again soon.

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            Split each biscuit in half.

            Place biscuit on a lightly floured surface. Flatten each biscuit into a disc, about â…›” (use thumb or rolling pin). 

            Add ½ tbsp pizza sauce (or marinara) to the center of the biscuit.

            Add ½ tbsp cheese

            Add 2 pepperoni slices. Pull each corned together and press until there is no gaps or holes.

            Place seam side down on the baking sheet. 

            In a small bowl: combine melted butter, grated Parmesan cheese, garlic powder and mix. Brush garlic butter on top of the biscuit. Sprinkle dried parsley on top.

            Bake for 15-18 minutes or until golden brown.

            Serve with warm marinara sauce. Enjoy!

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            Pizza Bombs

            Pizza filled bread that is a wonderful stackable delicious pepperoni marinara bomb.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 15 minutes
            Total Time 25 minutes
            Course Appetizer, Snack
            Cuisine American
            Servings 16
            Calories

            Ingredients
              

            • 1 can Pillsbury biscuits 16.3 oz
            • ½ cup pizza sauce or marinara
            • ½ cup shredded mozzarella cheese
            • 32 slices Pepperoni

            Garlic Butter

            • ¼ cup melted butter
            • 2 tbsp grated Parmesan cheese
            • 1 tsp garlic powder
            • dried parsley

            Instructions
             

            • Preheat the oven to 375°F. Place parchment paper on the baking sheet. Coat with butter or cooking spray.
            • Split each biscuit in half. Place biscuit on a lightly floured surface. Flatten each biscuit into a disc, about â…›" (use thumb or rolling pin).
            • Add ½ tbsp pizza sauce (or marinara) to the center of the biscuit. Add ½ tbsp cheese & 2 pepperoni slices. Pull each corned together and press until there is no gaps or holes. Place seam side down on the baking sheet.
            • In a small bowl: combine melted butter, grated Parmesan cheese, garlic powder and mix. Brush garlic butter on top of the biscuit. Sprinkle dried parsley on top. Bake for 15-18 minutes or until golden brown.

            Serve with warm marinara sauce. Enjoy!

              Video

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              Appetizer & Snacks

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