Leek and Potato Soup

Leek and Potato Soup is a thick and creamy classic French Potato Soup that starts with garlic butter in which leeks are slowly sautéed to bring out the sweet flavour. It’s simple to make, cosy and comforting yet also luxurious and elegant. I love how it can be Couch Food or an elegant starter for a dinner party. Good food is a universal language!

Leek and Potato Soup

Though France might be the epicentre of Michelin star restaurants (second only to Tokyo!) where sauces come in the form of foam and dishes are given excessively fancy names, the heart and soul of French food is simple food made well. It’s rustic, cosy, and often generous on the butter and cheese.

Hence French food and I are very good friends. (Hello Quiche Lorraine, Gougeres, Potato au Gratin, French Onion Soup…to name a few of my best mates!)

Leek soup is another such example. (Though no cheese!).

Few ingredients, prepared well. It’s quick to make, and ridiculously delicious!

French Potato and Leek Soup (Julia Child Recipe) - Learn how easy it is to make this classic French soup!

Ladle scooping up thick and creamy Leek Soup from a pot

What goes in Leek and Potato Soup

Here what you need:

What goes in Leek and Potato Soup

  • Leeks – essential for a LEEK soup!! Though if you are desperate to make this an leeks are obscenely expensive / you can’t get your hands on them, substitute for onions;
  • Potatoes – use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*. US: Russet UK: Maris Piper;
  • Broth – I choose chicken because it has more depth of flavour than vegetable stock/broth. But vegetable stock is also ideal here!
  • Creamy is optional. This soup is still thick and creamy even without, it just adds a luxurious mouthfeel.

* Common problem with Potato Leek Soups that call for blitzing to death until completely smooth. Power of blender = activates starch in potatoes = gluey. Same thing that happens if you use a food processor or blender for mashed potato!


How to cut leeks

How to cut leeks

Trim the root off. Take a peek and if you can see dirt in the layers, then split the leek in half and separate all the layers, wash them well, then slice per below.

If you don’t see dirt (like mine pictured above), cut your leeks as pictured below:

  • Cut off the dark green reedy top and discard (leftmost on leek above);
  • White end (and the very pale green part) – finely slice; and
  • Pale green middle part – peel off reedy outer layers and finely slice the softer middle part.

How to make Leek and Potato Soup

Leek are like onions – they have a pretty harsh raw flavour. So the key to a really great Leek Soup is to slowly sauté them in garlic butter until they transform and become soft and sweet. It’s kind of like caramelising onions for French Onion Soup – except we don’t take it as far.

After that, just plonk the potatoes and stock in, simmer until the potato is literally crumbling (the softer they are, the less blending we have to do = better soup texture, no risk of “gluey soup”).

Blitz, stir in cream and serve!

Dunking crusty warm bread into thick and creamy Leek Soup

I like to serve mine with croutons. Just a teeny tiny sprinkle of crunchy buttery bread somehow magically makes any soup so much more fabulous.

And while this is a potato based soup, that still doesn’t stop me from tearing up hunks of crusty warm bread, slathering in butter and dunking into the soup.

Carb on carb fabulousness! – Nagi x

PS Or try one of these Soup Dippers – these existing on my website pretty much solely for the purpose of dunking into soups and stews.

Soup Dippers


Watch how to make it

Close up of a thick and creamy Leek and Potato Soup

Print

Leek and Potato Soup

Thick and creamy Leek and Potato Soup!
Course Soup
Cuisine French
Keyword leek soup, potato leek soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 5 – 8 people
Calories 311kcal
Author Nagi | RecipeTin Eats

Ingredients

  • 2 tbsp (30g) butter
  • 2 garlic cloves , large, finely minced
  • 3 leeks , white and pale green parts only sliced thinly (about 2 cups) (Note 1)
  • 1 kg / 2lb potatoes (Sebago/Russet/Maris Piper) , peeled a diced into 1″/2.5cm cubes (Note 2)
  • 1.5 litre / 1.5 qt chicken or vegetable stock , low sodium (6 cups)
  • 3/4 cup (185 ml) cream , heavy/thickened (sub milk)
  • 1 tsp salt
  • 1/2 tsp black pepper

Croutons

  • 2 thick slices bread , torn into crouton size pieces
  • 1 tbsp melted butter, or olive oil spray
  • Salt

Garnish

  • Chives , finely chopped
  • Extra cream , for garnish

Instructions

  • Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
  • Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it’s simmering gently.
  • Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).
  • Add salt and pepper, then stir through cream.
  • Serve, drizzled with cream and sprinkled with chives and croutons.

Croutons

  • Preheat oven to 180°C/350°F. Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!

Notes

1. Leeks – see in post for how to cut onions.

You can substitute with onions if you prefer – chop and sauté on low for 10 to 12 minutes until soft and sweet. Don’t let them caramelise.

2. Potato types:

  • Australia – Sebago (dirty brushed / common washed potatoes you can get at any supermarket. Do not use red potatoes or new potatoes i.e. the ones that you use for potato salad because they are low in starch so will not break down as much when boiling to create a creamy soup)
  • US – Russet
  • UK – Maris Piper

3. Pureeing – do not puree it for too long! Only puree it until it is just smooth. The reason is that excessive churning of potato can cause it to turn gluey. That’s why I never make mashed potatoes in a food processor – it becomes sticky! It’s also the reason why using a stick blender is better than using a blender for this recipe – you can control the pureeing better.

If you only have a blender, I strongly urge you to mash the potato in the liquid with a potato masher first, then transfer to blender and pulse until just smooth.

4. Source – The first time I made Leek and Potato Soup I used a Julia Child recipe. While it was decent, I felt it could be brought into the 21st century with a flavour boost *she ducks and millions of people around the world throw rotten tomatoes at her* so here are the changes I’ve made to her original recipe:

  • I use vegetable or chicken stock instead of water;
  • Leeks are sautéed in garlic butter instead of just simmered in water
  • I added garlic. Because in my world, where there is butter, there is garlic!
  • I added croutons. Because buttery crunch + creamy leek soup = match made in heaven

(There is also the possibility that leeks and potatoes in France have superpower flavour so she didn’t need all those flavour boosting steps).

5. Nutrition per serving assuming 5 servings which is meal size. This will easily serve 8 people as a starter – Leek Soup is a classic, elegant starter at fine dining restaurants!

Nutrition

Serving: 393g | Calories: 311kcal | Carbohydrates: 32g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 551mg | Potassium: 873mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1586IU | Vitamin C: 28mg | Calcium: 112mg | Iron: 7mg

Originally published October 2015. Spiffed up March 2020 – most importantly, new Life of Dozer section added!

Life of Dozer

Cactus and Dozer is like me and chilli – I know it’s gonna hurt, but I just can’t resist.

Dozer the golden retriever getting pricked by cactus

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The post Leek and Potato Soup appeared first on RecipeTin Eats.


Korean Chicken Bowls

Juicy, flavorful Korean chicken bowls made with the easiest marinade ever! Serve with your choice of grain/rice and desired toppings!

Korean Chicken Bowls - Juicy, flavorful Korean chicken bowls made with the easiest marinade ever! Serve with your choice of grain/rice and desired toppings!

I love love love a good grain bowl. It has protein and tons of veggies, not to mention, it’s perfectly hearty and filling. So I made another Korean bowl version (hello, I’ll take any excuse to have caramelized kimchi!).

Now this one has jasmine rice as the base (but you can use any grain of your choice -farro, quinoa, wild rice, brown rice, etc.) with my favorite Korean chicken marinade using boneless, skinless chicken thighs (chicken breasts can be substituted). Marinate for at least 2 hours and throw right onto the grill, or a cast iron grill pan will also do the trick.

Serve with your choice of base and desired toppings – caramelized kimchi (my favorite!), shredded cabbage, carrots, avocado, cilantro and a soft-boiled egg (you can easily make this in the IP!).

So, so good. And if you’re having just one of those days, a bowl of rice and the Korean chicken will also be just as fantastic.

Korean Chicken Bowls - Juicy, flavorful Korean chicken bowls made with the easiest marinade ever! Serve with your choice of grain/rice and desired toppings!

Korean Chicken Bowls - Juicy, flavorful Korean chicken bowls made with the easiest marinade ever! Serve with your choice of grain/rice and desired toppings!

Korean Chicken Bowls

Juicy, flavorful Korean chicken bowls made with the easiest marinade ever! Serve with your choice of grain/rice and desired toppings!

Print Recipe

2 hours 25 minutes25 minutes

Ingredients:

For the chicken

  • 1/2 small pear, peeled and coarsely grated
  • 1/4 cup reduced sodium soy sauce
  • 3 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons gochujang (Korean red pepper paste)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon light brown sugar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 tablespoon canola oil

For the kimchi

  • 2 teaspoons sesame oil
  • 1 cup chopped kimchi
  • 1 teaspoon sugar

For the bowls

  • 1 cup jasmine rice
  • 1 1/2 cups shredded purple cabbage
  • 2 carrots, peeled and grated
  • 1 avocado, halved, peeled, seeded and thinly sliced
  • 1 cup pack fresh cilantro leaves
  • 4 soft-boiled eggs
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds

Directions:

  1. FOR THE CHICKEN: In a medium bowl, combine pear, soy sauce, cilantro, gochujang, sesame oil, brown sugar, ginger and garlic. In a gallon size Ziploc bag, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, turning the bag occasionally.
  2. Preheat grill to medium heat. Drain the chicken from the marinade; brush with canola oil. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
  3. FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
  4. FOR THE BOWLS: Cook jasmine rice according to package instructions.
  5. Divide rice into bowls. Top with chicken, kimchi, cabbage, carrots, avocado, cilantro and eggs, garnished with green onions and sesame seeds, if desired.

Notes:

Inspired by How Sweet Eats

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Korean Chicken Bowls appeared first on Damn Delicious.

Corned Beef Sandwich

This corned beef sandwich is packed with so much flavor from the thick slices of corned beef layered with all the favorite toppings making this sandwich irresistible. Leftover corned beef for the WIN!

St. Patrick’s day is a fun holiday to enjoy corned beef on and other fun and festive ideas to feel lucky all year long. If you love celebrating St. Patrick’s Day try this traditional corned beef and cabbage recipe with a side of Irish soda bread for a delicious holiday meal.

Corned beef sandwich on a plate with potato chips on the side.

Corned Beef Sandwich

One of the best leftover sandwich I have had, hands down! I just love the Irish flavors that this sandwich emulates. Fresh rye bread layered with left over cooked corned beef, Swiss cheese and coleslaw are the staple for this sandwich. It is so simple to layer it all together with all your favorite toppings then broiling it in the oven for just a couple of minutes melting it just enough to have a warm, dreamy sandwich, melting in your mouth. It is Oh. So. Good!

Having this sandwich after St. Patrick’s day is just another tradition we have in our family. I love traditions and keeping up with the holidays even if it is a small one. Kids love holidays and all things in between. Celebrating for them and making traditional food makes it even more fun. Wondering what to do with left over corned beef is always questionable but with this sandwich, you will be wanting to double your corned beef meal just to have more corned beef sandwiches the next day. It is that good. There is a blend and combination with this sandwich that is incredible and something you just have to try!

Corned Beef Sandwich Ingredients:

So many options and variations with this sandwich. It is simple to make and layer in all your favorite toppings. Then simply broil it in the oven for a couple minutes to get that crisp crust with a warm, melted cheese that just melts so heavenly in your mouth. This is a MUST try kind of sandwich and your family will be thanking you!

  • Marbled Rye or Pumpernickel Bread: Either types of bread is delicious and will bring out the flavors needed to compliment the rest of the ingredients.
  • Corned Beef: The corned beef is best from left overs. That saves on time and warming up quicker too.
  • Swiss cheese: I just love Swiss cheese and the rich flavoring it has. It is a fun twist on this sandwich, for sure!
  • Coleslaw: It sounds crazy but it is so delicious and compliments this sandwich in every bite.
  • Mayonnaise: Sweet, creamy condiment to add that tangy flavor we all love.
  • Sugar: Sweeten the mayonnaise by making a dressing on the coleslaw.
  • Lemon Juice: Mixed with the coleslaw and other ingredients the lemon is another subtle but delicious flavoring to the coleslaw blend.
  • Pickles: Slice them up how ever you prefer and taste the tender crunch in every bite.
  • Thousand Island Dressing: Perfect for spreading on the bread adding a rich, thick and creamy dressing with a powerful taste.

How to Make Corned Beef:

This sandwich is filled with an overload of flavor. You are going to love the soft bread with a crunchy crust filled with corned beef, cheese, coleslaw and pickles. Leftover corned beef never tasted SO good!

  1. Broil bread with cheese: To assemble arrange corned beef on one slice of bread.  Add 1-2 slices Swiss cheese.  Broil in the oven for 1-2 minutes to melt.
  2. Make coleslaw dressing: In a medium sized bowl add the coleslaw, mayonnaise, sugar and lemon juice.  Mix and place on top of cheese. 
  3. Spread dressing: Spread the dressing evenly on the other slice of bread and top with pickles.

Making a corned beef sandwich with corned beef, cheese, pickles and coleslaw.

More Satisfying Sandwich Recipes:

  • The Ultimate Easy Cuban Sandwich
  • Slow Cooker French Dip Sandwiches
  • Monte Cristo Croissant Sandwich
  • Grilled Turkey Florentine Sandwich
  • Best Tuna Melt Sandwich Recipe

A corned beef sandwich on a plate.

Print

Corned Beef Sandwich

This corned beef sandwich is packed with so much flavor from the thick slices of corned beef layered with all the favorite toppings making this sandwich irresistible. Leftover corned beef for the WIN! 
Course Dinner, Main Course
Cuisine Irish
Keyword Corned beef, corned beef sandwich, sandwich
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 Sandwiches
Calories 406kcal
Author Alyssa Rivers

Ingredients

  • 8 slices marbled rye or pumpernickel bread
  • 1/2 pound cooked corned beef sliced
  • 4-8 slices swiss cheese
  • 2 cups coleslaw
  • 1/2 mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • pickles
  • thousand island dressing

Instructions

  • To assemble arrange corned beef on one slice of bread. Add 1-2 slices Swiss cheese. Broil in the oven for 1-2 minutes to melt.
  • In a medium sized bowl add the coleslaw, mayonnaise, sugar and lemon juice. Mix and place on top of cheese. Spread the dressing evenly on the other slice of bread and top with pickles.

Nutrition

Calories: 406kcal | Carbohydrates: 38g | Protein: 22g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 1137mg | Potassium: 356mg | Fiber: 5g | Sugar: 7g | Vitamin A: 267IU | Vitamin C: 30mg | Calcium: 286mg | Iron: 3mg

Kiwi banana muesli Parfait recipe, breakfast parfait

Kiwi banana muesli parfait recipe, filling and delicious breakfast parfait with greek yogurt, chia seeds, nuts and honey. Step by step detailed pictures.

Last year I had acai bowl for the first time and fell in love with it instantly. I am still drooling and crave for it. Sadly because of the recent outbreak of virus we stopped going out (except for grocery shopping) or eating out. Acai is very expensive for me to buy so, I thought of instead I will settle with these breakfast parfaits. Shopped for all the ingredients needed. Though I wanted to make it with strawberry, I bought Kiwi. I used sevvazhai but any banana variety will be good.

Variations : You can choose any two fruit varieties. Skip chia and keep it simple. Use granola instead of muesli. Select your favorite but for topping.

For a while now, I have not been eating fruits and felt so good to have fruits, nuts and muesli with yogurt, instead of having regular

Ingredients

  • 1 Kiwi
  • 1 Banana ripe but firm
  • 1/2 cup Greek style yogurt chilled
  • 1 tbsp Honey
  • 3-4 tbsp muesli you can replace with granola too
  • 1 tbsp chia seeds
  • 1/2 tsp vanilla extract
  • 1 tbsp Nuts for topping

Instructions

  • Gather ingredients. Soak chia seeds in enough luke warm water until it is fully bloated.
  • Mix vanilla extract with yogurt. You can mix little honey too if you want it to be on sweeter side.
  • Slice fruits and start arranging the parfait. In a clear tall glass, start with half of the yogurt.
  • Layer fruits next, followed by muesli layer.
  • Mix soaked chia seeds in remaining yogurt. Layer it as finial one. Top with remaining fruits if any, nuts and a generous drizzle of honey. You can have a little drizzle for each layer too if you have sweet tooth.

Notes

Replace the fruits with your favorites.
Honey can be adjusted according to one’s personal preference.
I used no sugar muesli. You can replace with granola.
Use your favorite nut as topping.
Skip chia seeds but it adds nutritional value.

Kiwi banana muesli parfait method:

  1. Gather ingredients. Soak chia seeds in enough luke warm water until it is fully bloated.
  2. Mix vanilla extract with yogurt. You can mix little honey too if you want it to be on sweeter side.
  3. Slice fruits and start arranging the parfait. In a clear tall glass, start with half of the yogurt.
  4. Layer fruits next, followed by muesli layer.
  5. Mix soaked chia seeds in remaining yogurt. Layer it as finial one. Top with remaining fruits if any, nuts and a generous drizzle of honey. You can have a little drizzle for each layer too if you have sweet tooth.

Enjoy immediately, cold.

The post Kiwi banana muesli Parfait recipe, breakfast parfait appeared first on Raks Kitchen.

Chop Suey (Chicken Stir Fry)

Chop Suey – a saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in Chinese brown sauce just like you get at the best Chinese restaurants! Use any vegetables you want in this quick and easy stir fry.

This recipe also shares two little known Chinese restaurant secrets so you can make a stir fry that genuinely is as good as your favourite take out!

Chop Suey - Chicken Stir Fry on a plate, ready to be served

Chop Suey – Chicken Stir Fry

Chop Suey is just a slightly westernised version of a classic, basic Chinese stir fry. Because of this, there really aren’t hard and fast rules about what goes in it, but the general characteristic is that the sauce is a fairly light brown colour, there is plenty of it (and you know I love my sauce!!) and it’s pretty thick so it clings to your rice or noodles.

Close up of Chop Suey - Chicken Stir Fry - with plenty of Chinese brown gravy!

How to make a Chop Suey that’s REALLY restaurant quality

If you’ve ever wondered why your stir fries aren’t quite as tasty as what you get from (good) Chinese restaurants, here are the two things you’ve probably been missing:

Secret 1 – Chinese Cooking Wine

Chinese cooking wine (or Shaoxing Wine) is the secret ingredient in almost every Chinese recipe that’s used by the gallon in Chinese restaurants around the world! It adds depth and complexity of flavour into even the most simple sauces with just a small amount. Read more about it here, including why it’s so important, the difference it makes in recipes and the best substitutes.

Best substitutes for Chinese Cooking Wine – Mirin or dry sherry.

Best non alcoholic substitute for Chop Suey is to use chicken broth (liquid chicken stock) in place of water in the sauce.

Chinese Cooking Wine (Shaoxing rice wine, Shao-hsing or Shaohsing) - an essential to make truly tasty stir fries like Chinese restaurants. www.recipetineats.com

Secret 2 – Tenderised Chicken

Have you noticed that the chicken in Chinese restaurants is incredibly soft and almost “velvety”? It’s because restaurants “velvet” the chicken (that’s the term that is used).

There are a few ways to do this, but I like using a simple method where the chicken is coated in a small amount of baking soda (bi-carb), left for 20 minutes to tenderise, then rinsed before cooking in the stir fry. It’s the easiest and least effort for home cooking – and 100% effect.

Velveting is optional if using chicken thighs because it’s a juicy cut. But if you are using chicken breast or tenderloins and you choose to tenderise it, you are going to be amazed how juicy and tender the chicken is.

Read more about this – Velveting: Chinese Restaurant Way to Tenderise Chicken.

Tenderised chicken for stir fries (velveting) - Chop Suey Chicken Stir Fry

What goes in Chop Suey

I’ve make Chop Suey with ingredients that are commonly used by Chinese restaurants – Asian greens (Choi Sum), bean sprouts, carrots and mushrooms. But feel free to use whatever vegetables you want!

How to make Chop Suey

Chop Suey is a 5 minute stir fry that starts off by sautéing garlic and onion before adding vegetables in the order in which they cook. Vegetables that take longer to cook go in first, and more delicate vegetables (like leafy greens) go in last.

Then the sauce is added, simmered for just a minute or two so it thickens, then served immediately over rice to soak up all that tasty sauce!

Close up of Chop Suey - Chicken Stir Fry served over white rice

What to serve with Chop Suey

With all that tasty sauce, Chop Suey demands to be served with rice! Though if you’re looking for a low carb option, cauliflower rice is a terrific alternative.

If you’re making this as part of a larger banquet or you want to make a menu to serve 4+ people, try adding some of these other dishes to your menu:

If you’re new to this Chop Suey recipe, be prepared to be amazed how similar it really is to Chinese takeout.

“It’s just like the stir fries at Golden Century Chinese Restaurant!!”, first timers exclaim.

Or Golden Palace or Golden Pearl or Golden Wheel or Golden Unicorn or Golden Dragon.

Ahh, Chinese restaurant names, they provide much amusement. But that’s a story for another time! – Nagi x


Watch how to make it

Close up of Chop Suey - Chicken Stir Fry - ready to be served

Print

Chop Suey – Chicken Stir Fry

Recipe video above. The essential ingredient for a great Chop Suey sauce is Chinese cooking wine. All Chinese restaurants use it! See notes for subs if you can’t get your hands on it. Veggie loaded, light on the meat, this is healthy and adaptable to whatever you’ve got in your fridge!
Course Mains, Stir Fry
Cuisine American Chinese
Keyword Chicken Stir Fry, Chop Suey
Prep Time 9 minutes
Cook Time 6 minutes
Total Time 14 minutes
Servings 2 – 3 people
Calories 298kcal
Author Nagi

Ingredients

Optional Tenderised Chicken (Note 1):

  • 180g (6oz ) chicken breast , thinly sliced
  • 1/2 tsp baking soda / bi-carb (optional, Note 1)

Sauce (or use Charlie, Note 2):

  • 1 tbsp cornflour / corn starch
  • 1 1/2 tbsp light soy sauce , or all purpose soy(Note 3)
  • 1 tbsp Oyster Sauce (Note 4)
  • 1 tbsp Chinese Cooking Wine (Note 5)
  • 1/2 tsp sesame oil (optional)
  • Dash of white pepper (or black)
  • 3/4 cup (185 ml) water

Stir Fry:

  • 1 1/2 tbsp vegetable oil (or other cooking oil)
  • 2 garlic cloves , finely chopped
  • 1/2 onion , sliced (white, brown, yellow)
  • 5 – 6 stems choy sum (or other Asian greens)
  • 1 medium carrot
  • 1/2 cup sliced mushrooms (shiitake is authentic, but any will do)
  • 1 cup bean sprouts

Instructions

“Velvet” Chicken (optional, Note 1)

  • Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).

Prep Ingredients:

  • Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
  • Chop choy sum: Trim end off choy sum. Then cut into 7cm (3″) pieces. Separate stems from leaves.
  • Chop carrot – Peel then cut into 3cm (1.3″) pieces. Then slice the pieces thinly.

Stir Fry:

  • Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
  • Add chicken, cook for 1 minute until the surface changes from pink to white.
  • Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
  • Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
  • Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)

Notes

1. Tenderised Chicken: Read more about Velveting Chicken the Chinese way for ultra tender chicken like you get in Chinese restaurant stir fries. 

Skip the step if using chicken thigh – it’s not needed, it’s juicy enough.

2. CHARLIE is my All Purpose Stir Fry Sauce. If you haven’t met him yet and you love stir fries, you are going to be best friends very soon. Find the recipe for him here, along with how to use him. To use Charlie for this recipe, replace the Sauce with 4 tablespoons of Charlie + 3/4 tsp cornflour / cornstarch + 3/4 cup water.

3. LIGHT SOY SAUCE: This is what keeps the sauce colour clear-ish. You can use ordinary all purpose soy sauce and it will pretty much look the same. If you use dark soy sauce, reduce to 1 tbsp – will still be tasty but the sauce will be super dark brown and a stronger soy flavour.

4. Oyster sauce – substitute with Vegetarian Oyster Sauce (available at some large grocery stores) for vegetarian / shellfish free option.

5. CHINESE COOKING WINE: An essential in Chinese cooking, used by every Chinese restaurant. Read more here. 

Substitutions: dry sherry or  Mirin, followed by Japanese cooking Sake.

Non alcoholic: Use chicken broth instead of water in the Sauce. 

6. No need to marinate the chicken for this recipe because it’s sliced thinly and there’s plenty of sauce!

7. Nutrition per serving, assuming 2 servings. It’s 2 very generous servings, with enough vegetables for a meal – you won’t need a side for this. Excludes rice / noodles. Use low sodium soy sauce to reduce sodium.

Nutrition

Serving: 618g | Calories: 298kcal | Carbohydrates: 18g | Protein: 25g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1112mg | Potassium: 1071mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12155IU | Vitamin C: 34.3mg | Calcium: 103mg | Iron: 3.4mg

Originally published November 2017, modified October 2018, and updated March 2020 with new photos and video! No change to the recipe!

More stir fry favourites!


Life of Dozer

This big furry head was just out of frame in every photo in this post…..

The post Chop Suey (Chicken Stir Fry) appeared first on RecipeTin Eats.


Easy Cheesy Garlic Bread

Cheesy garlic bread is so simple to make with loads of cheese and that soft bread on the inside with the crunchy crust on the outside. This is a family favorite for sure!

One of my popular breads readers are loving is my basic garlic bread recipe. Garlic bread is perfect for any Italian dinner or on its own!

Cheesy Garlic Bread

Slice it and pull it with all the cheese flavor and goodness in every piece. This cheesy garlic bread will be gone in minutes and taste AMAZING warm. This is one of our favorite garlic breads to make and so simple to put together. It is full of cheese and one of the BEST breads out there. Complete a meal with this garlic bread on the side of this classic baked spaghetti or chicken parmesan casserole dinner meals. These two Italian recipes are complimented perfectly with this cheesy garlic bread.

Cheesy Garlic Bread Ingredients:

  • French Bread: I like the kind from the grocery store bakery that has the fresh bread ready to purchase. Cut in half long ways for the bread to be showing.
  • Butter: Salted and softened to spread over top the bread halves.
  • Garlic Powder: Adds a blend of garlic flavoring in the butter spread.
  • Garlic cloves: Cloves of minced garlic adds a little bit of texture and adds to the butter and cheese.
  • Italian seasoning: Every garlic bread needs Italian seasoning. It has the perfect combination of seasons all in one bottle.
  • Colby Jack Cheese and Mozzarella Cheese: Melt the best under high temperature and also have that Italian cheese blend taste.
  • Parley: Chopped for garnish for color and flavor!

How to Make Homemade Cheesy Garlic Bread:

  1. Prepare bread: Preheat oven to 400 degrees. Cut your French bread loaf lengthwise and place on top of a baking sheet.
  2. Combine butter spread: In a small bowl combine softened butter, garlic powder, minced garlic, Italian seasoning and shredded cheese.
  3. Butter and cheese: Spread evenly on each side of the garlic bread.  Top with Colby and mozzarella cheese.
  4. Bake cheesy garlic bread: Bake in the oven for 12-15 minutes until butter is melted and bubbly.

The Recipe Critic Pro Tip:

You can also broil the top for 1-2 minutes at the end to give it a more crisp top.

The process of making cheese garlic bread with the bread cut in half then buttered and sprinkled with cheese.

Tips for Making Cheesy Garlic Bread:

  • Spray the baking sheet lightly before adding the bread halves.
  • Add red pepper flakes, paprika or jalapeños to the butter spread for a more spicy bread.
  • You do not need to cover the bread when you bake it. If you notice it baking too quickly, add a tent looking aluminum foil to prevent from over baking too fast.
  • It is best to serve warm but patiently wait a few minutes before slicing and serving.

Two cheesy garlic bread pieces next to each other on a pan.

More Cheesy Bread to Try:

  • Three Cheese Garlic Pull Apart Bread 
  • Cheesy Cheddar Garlic Breadsticks
  • Cheesy Olive Bread
  • Philly Cheese Steak Cheesy Bread

Sliced cheesy garlic bread on a pan.

Print

Easy Cheesy Garlic Bread

Cheesy garlic bread is so simple to make with loads of cheese and that soft bread on the inside with the crunchy crust on the outside. This is a family favorite for sure! 
Course Bread, Side Dish
Cuisine Italian, Italian American
Keyword bread, cheesy garlic bread, garlic bread
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 Slices
Calories 237kcal
Author Alyssa Rivers

Ingredients

  • 1 Loaf French bread
  • 1/2 cup salted butter softened
  • 1/2 teaspoon garlic powder
  • 3 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 1 cup Colby jack cheese shredded
  • 1 cup mozzarella cheese shredded
  • fresh chopped parsley for garnish

Instructions

  • Preheat oven to 400 degrees. Cut your French bread loaf lengthwise and place on top of a baking sheet.
  • In a small bowl combine softened butter, garlic powder, minced garlic, Italian seasoning and shredded cheese. Spread evenly on each side of the garlic bread. Top with Colby and mozzarella cheese.
  • Bake in the oven for 12-15 minutes until butter is melted an bubbly. You can also broil the top for 1-2 minutes at the end to give it a more crisp top.
  • Garnish with fresh chopped parsley if desired.

Nutrition

Calories: 237kcal | Carbohydrates: 20g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 364mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 1mg