Tag Archives: chicken

Mexican Chicken Quesadilla

Hola ! Amigos and amigas! Buenas Dias! Today I have decided to make quesadilla for dinner. It is very easy to make, yet bursting with flavours from the different spices used. As you can see from the photo above, I am using a lot of Mc Cormick’s spices. They have great quality herbs and spices that would surely give that ‘oomph’ to your dishes. This recipe yields 2 round quesadillas, perfect for a family of 4.


  • 1 tbs oil + 2 tbs of oil
  • 4 pcs of tortilla wrap
  • 300g chicken breast (cut into cubes)
  • 1/4 pc chopped yellow bell pepper
  • 1/4 pc chopped red bell pepper
  • 1/4 pc yellow onion (medium size)
  • 125g grated cheddar
  • 125g Monterey Jack cheese


  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne
  • 1/4 tsp oregano

Mango Salsa

  • 1 ripe yellow mango ( cut into small cubes)
  • 2g chopped coriander
  • 20g red bell pepper
  • 20g yellow bell pepper
  • 10g minced red onion
  • 1 big lime (7g juice)
  • salt and pepper to taste
  • Mix all the ingredients for the salsa, wrap and set aside in the refrigerator


  • Gently whisk all of your spices, add in your cubes of chicken, season it well until all the pieces of chicken are coated with spices. Set aside.
  • In a medium high heat fire, drizzle 1 tablespoons of oil onto your pan , sauté the yellow onion and bell peppers until tender. Transfer to a plate.
  • Using the same pan, add two tablespoons of oil , sauté the seasoned chicken until all the pieces are cooked through. Transfer to a plate.
  • Using a clean pan heated under a medium low fire, lay one piece of tortilla, sprinkle half of the grated cheddar cheese, then followed by half of the cooked chicken, half of the cooked onion and bell peppers, then half of the shredded Monterey Jack cheese. Lastly top it with another piece of tortilla wrap. Flip and cook for both sides., about 3 minutes each side.
  • Sliced into wedges, serve with mango salsa
  • Repeat the process for the remaining ingredients.

Steamed Chicken with Mushrooms and Chinese Sausage

Very Fragrant!

Steaming is a popular cooking method in Chinese cuisine and my favourite method of cooking because it is simple and quick. Steamed chicken with mushrooms and Chinese sausage has always been my family’s favourite. Now with dancing chef’s Hainanese paste, it just made my cooking a lot more simpler yet still flavourful. This paste has all the spices that I need to make a nutritious fuss free healthy meal.


  • 8 dried shiitake soaked in 300g hot water
  • 350g chicken breast fillet (cubes)
  • 1 Chinese lean sausage (sliced) soaked in hot water
  • 100 fresh black fungus (chopped to smaller pieces)
  • 7g shaoxing wine (Chinese wine)
  • 7g sesame oil
  • 7g cornstarch
  • 11g oyster sauce
  • 6g sugar
  • 55g dancing chef’s Hainanese chicken paste


  • Remove the stem of the shiitake, set aside the water
  • Cut the chicken into cubes, set aside
  • Slice the lean sausage diagonally. Soaking the sausage in hot water, would help to easily remove the casing, then set aside
  • Put the water that has been soaked with the dried shiitake in a steam safe dish, followed by wine, oil, oyster sauce, sugar, Hainanese paste, and cornstarch. Mix thoroughly until all combined.
  • Coat the chicken, shiitake, sausage and black fungus into the mixture.
  • Steam for about 20-30 minutes in medium – high heat.
  • Serve with steam hot rice

Extra Rice Please !