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Fennel and Onion Chicken - Confinement Month # 6

Thursday, June 23, 2011


Looks like a Chinese stir fry? Haha, no this is a recipe from a Westerner.

I've bookmarked this recipe way before I knew I was going to have a baby. It was at the same time when I did the double fennel roasted chicken. Back then I was searching for ways and methods to use up the first fennel I bought and this recipe was KIVed. And now, it's into good use.

Fennel is a galactagogue and onions are good for expelling wind, as it causes you to release gas. Fresh fennel when cooked until tender is far more delicious then when roasted. I'll definately cook this again even if I'm not in confinement.




Fennel and Onion Chicken
Recipe adapted from: Rachel  Ray

750gm Chicken parts (I used 1/2 chicken)
3/4 tsp salt
Pepper
1 heaped tsp fennel seeds (小茴,jintan manis), coarsely ground
1 tsp Shao Xing Wine
2 Tbsp flour
2-3 Tbsp light olive oil

1 large bulb of fennel 茴香
1 large onion
2 cloves garlic
1 Tbsp butter
2 Tbsp pine nuts
1 Tbsp worcestershire sauce
1 tsp sugar (adjust to taste accordingly)

Method:
1. Chop chicken into slightly large chunks (thighs cut half, drumsticks cut into half, wings separate the upper and middle wing and breast parts into similiar sizes)
2. Marinate with salt, pepper, ground fennel and Shao Xing wine. Let it sit for at least half an hour.
3. Dust chicken with flour.
4. Heat wok on medium heat and put in olive oil. Put in chicken pieces and let it shallow fry until golden and nice. Remove chicken and retain oil.
5. If there is too much oil, discard some. Put in butter and garlic. Then fennel and onion.Cook until the fennel and onion starts to soften.
6. Return browned chicken pieces back to wok and put in 1 cup of water. Cook on medium heat until gravy dries up and fennel is soft. Put in pine nuts.
7. Put in worcestershire sauce and balance with sugar.
8. Dish up and serve.

19 lovely notes:

Anonymous,  June 23, 2011 at 11:59 AM  

Hi Wendy
Where did u get the fennel and the seeds?..Sandy

wendyywy @ Table for 2..... or more June 23, 2011 at 12:33 PM  

Sandy,
Fresh fennel bulb can be obtained from supermarkets like Jusco, Jaya Grocer, Village Grocer or Mercato. Sometimes, you'll see this in Tesco. It's not always available so you need to be in luck to see them.

The seeds you are refering to? Pine nuts or fennel seeds?
Fennel seeds just get it from kedai runcit or any supermarkets. It's called Jintan Manis in Malay(very very common ingredient) and pine nuts are found in major supermarkets or bakery supply shops.

Anonymous,  June 23, 2011 at 12:38 PM  

Wow, I think my place only have Jusco..there rest are in KL? I staying in JB...never seen this Fennel before. As my sister in law is on confinement, I wanna cook for her this dish too....Sandy

Little Inbox June 23, 2011 at 12:43 PM  

Yup, it really looks like a Chinese stir-fry.

Elin June 23, 2011 at 2:23 PM  

Healthy and delicious and simple to prepare too :) Thanks for sharing the recipe. Didn't know that fennel is a galactagogue..mmmm must remember this :0

ICook4Fun June 23, 2011 at 6:23 PM  

I never cook fennel this way. I will usually roast them with a bit of EVOO, salt and pepper. I have to try this out the next time I get some.

shirley@kokken69 June 23, 2011 at 6:42 PM  

Wow, I didn't know that Fennel is a galactagogue. This could be a natural supplement to enhance the bust.... hmm

yummylittlecooks June 23, 2011 at 9:42 PM  

wah!! your chicken dishes are all so yummy!!!!!

lena June 24, 2011 at 12:38 AM  

actually i wanted to you where to get that bulb of fennels and i just read that we can get it from jusco..i must have missed that! i always thought we cant get it here in ipoh.

wendyywy @ Table for 2..... or more June 24, 2011 at 1:47 AM  

Sandy,
hope you find this at Jusco


Elin,
Preparing to be a grandma? Never too early, kekeke.



Gert,
somehow, when braised, I find it so much nicer than roasted.



Shirley,
Yaya.. keke


yummylittlecooks,
thankyou.



lena,
In Ipoh's jusco, you can either get it from the Lian Fatt's counter (the side vege stall) or from Jusco's shelves.
Last time I got it from Lian Fatt, and theirs is smaller, but cheaper. You can ask the ladies in charge there for " Wui heong". They always recommend cook with chicken.
This time i got it from Jusco's shelves and it was RM4.90/bulb. Still a lot cheaper than Tesco's imported fennel that I used to see at Medan Ipoh's branch.

Jennifurla June 24, 2011 at 4:23 AM  

omg, stunning photgraphy here. Love this dish.

Anonymous,  June 26, 2011 at 8:20 PM  

Hi Wendy, I got the fennel from Jusco last night and it is RM3.19 per bulk only. Will it taste different if I did not add the nuts?..Sandy

Anonymous,  June 27, 2011 at 7:54 AM  

Hi Wendy, the fennel cut the bottom round part right? As i never cook this before...Sandy

Anonymous,  June 27, 2011 at 7:54 AM  

Hi Wendy, the fennel cut the bottom round part right? As i never cook this before...Sandy

wendyywy @ Table for 2..... or more June 27, 2011 at 1:40 PM  

Sandy,
The picture shows how it looks like after cut. Just slice it like you slice onions. Everything can be eaten.

Anonymous,  June 27, 2011 at 1:49 PM  

Thank you Wendy. First time cooking this..abit not sure how it cut..Sandy

wendyywy @ Table for 2..... or more June 27, 2011 at 2:57 PM  

Sandy,
This is my 2nd time cooking this. Not that I cook it often, but one tip, watch more cooking shows. You can learn a lot from there.

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