Staff Lunch
Everything Chicken | Coriander Rice | Roasted Kale
You may wonder why, with our busy work schedule, we still make time to cook? As cheesy as it might sound, cooking it our love language! The team members of Foodie Amber come together with different backgrounds, experiences and interests, but what really unites us is our passion for food. We enjoy finding inspiration in everyday life and at work, which transforms into many of our beloved staff lunches. Foodie Amber’s Staff Lunch series is presented by our team members in pairs; working together from recipe creation, ingredient purchasing to the final presentation — and what you see are some of our favorite dishes!
For the first installment we have invited the Hsu sisters – girl of the Alps, Aislinn, and museum gnome of Toronto, Lydia. The sisters often cook with spontaneity, instinct and a mixture of flavors from all types of cuisines. Aislinn, who has a hospitality management backgrounds, often finds inspirations from Molly Baz’s recipes (author of the popular cookbook — Cook This Book & former food editor at Bon Appétit). The pair’s signature roast chicken is what reminded them of home when they studied abroad, as they would add all of their favorite flavors and seasonings, thus the name they have given the dish — Everything Chicken
[Everything Chicken]
Ingredients：
10 boneless chicken thighs
Chicken Marinade：
2 lemons
10 garlic cloves
5 tbsp dijon mustard
5 tbsp plain yogurt
2 tbsp soy sauce
2 tbsp mirin
1 1/2 tbsp your favorite chilli sauce
1 tbsp hot sauce (add more if you like it spicy)
3 tbsp taco seasoning
1 pinch of black pepper
1 pinch of Japanese salt & pepper
1 pinch of Italian seasoning
1 pinch of turmeric powder
Gravy:
Chicken drippings from the baking tray
5 slices of sun-dried tomatoes
3 bunches of coriander (Garnish)
Instructions：
1. Mince garlic and squeeze lemon juice into a large bowl
2. Add the rest of the marinate ingredients into the same bowl and mix well
3. Put the boneless chicken thighs into the marinate and coat thoroughly
4. Cover the large bowl with saran wrap and refrigerate for at least 1.5 hours (marinate overnight for a deeper flavor)
5. Oven bake the chicken (skin side up) at 180 degrees celsius for 35-40 minutes
6. Remove the chicken from the oven once golden brown
7. Pour the chicken drippings from the baking tray into a sauce pan along with the chopped sun-dried tomatoes, turn on the stove at low heat until gravy slightly boils
8. Drizzle gravy on roasted chicken thighs and top with chopped cilantro
9. All done, enjoy!
[Coriander Rice]
Ingredients：
5 cups rice
5 bunches cilantro
1/2 lemon
1 tablespoon butter
Instructions：
1. Cook 5 cups rice in a rice cooker
2. Wash the cilantro bunches and chop finely
3. Toss rice with butter, chopped cilantro and lemon juice
4. Done and enjoy!
[Roasted Kale]
Ingredients：
2 bunches kale
Olive oil to taste
1 tbs taco seasoning
black pepper to taste
salt to taste
paprike to taste
1/2 lemon
Instructions：
1. Wash kale, carefully remove leaves from the stems, and tear leaves into large size pieces
2. Drizzle olive oil over the kale and season with taco seasoning, black pepper, salt, and paprika in a large bowl
3. Spread out kale in an even layer on the baking sheet and roast at 180 degrees for 10 minutes
4. Drizzle kale with lemon and toss to combine after taking it out of the oven
5. Done and enjoy!
Cooking shows a lot about a person — their background, travel experience and personality, and those cannot be described in just a few words, it’s only when eating together we feel closest. Through our Staff Lunch series, we present you our delicious recipes and anecdotes. Come join us in the kitchen!
The Cooks
Aislinn
