I hope everyone had a nice and safe New Year. We went to Lake Tahoe, such a beautiful place and covered with snow. We came back in the evening of the 31st, which I thought it would be lovely to do the countdown with family. Guess what? We went to bed at 9pm - definitely one tiring day of driving (for Frederick) and fun in the snow (for me). As usual, our family get together on Christmas and we shared our resolutions for the year to come, other than opening presents and brunch. As I wrote down my goals for this year, I realized there are so many things that I want to accomplish and so many recipes that I want to try. This year alone, I want to focus on posting more of Asian home cooking recipes, foods that we mostly enjoy at home. There is nothing more pleasurable than sharing our family recipes with our friends. Yes, you, you, and all of you. I’m super glad this week’s Sunday Supper is all about trying something new, something that’s been on our bucket list. So, at least I can proudly say that I am now able to make this (crossing it off my list, phew).
- 1½ lb cornish hen
- 2 pcs of boiled eggs
- ½ lb ground beef
- ½ lb ground chicken
- ¼ cup bread crumbs
- 1 egg
- 1 tsp sugar
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp chicken powder
- ½ tbs oyster sauce
- 1½ tbs butter
- 2 tbs honey
- 2 tbs sweet soy sauce
- ¼ tsp black pepper
- 1 cup of diced onion
- 1 shallot, thinly sliced
- 1 cup of thinly sliced Italian black mushroom
- 2 tbs butter
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbs sweet soy sauce
- 1 tbs worcestershire sauce
- 1 tsp oyster sauce
- 4 tbs ketchup
- 1 tsp cornstarch, dissolve in water
- 250 cc of remaining chicken broth
- Remaining marinade sauce
- Discard any visible fat from chicken. Rinse chicken and pat dry. Deskin a whole chicken – Use this video tutorial or this e-How tutorial.
- Combine the filling in a bowl. Stuff half of the filling under the chicken skin, then add egg in the center. Repeat with the remaining ingredient and make it look back like a whole chicken. Make sure there is no hole.
- Steam the chicken for 20-25 minutes. Reserve the chicken stock.
- Preheat the oven at 350F.
- Combine the marinade in a bowl. Brush the chicken lightly and bake for 5 minutes in the oven. Do it 2-3 times, then bake for another 20 minutes. Let it cool. Reserve the remaining marinade sauce.
- To make the sauce: in a hot pan, add the butter over medium-high heat. Let it melt and then add the onion and shallot. Sautee for 2-3 minutes, then add the mushroom and remaining ingredients, except cornstarch. Cook for another 2-3 minutes, then add the cornstarch on high heat.
- To serve: cut the chicken to 1 portion size, then serve with the sauce/ gravy. Enjoy!
Join us this Sunday at 7 pm Eastern Time on Twitter as we share our bucket list recipes during our #SundaySupper chat.
This Week’s Sunday Supper Recipes:
Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- French Baguette by Mooshu Jenne
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichoke by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- Classic Cheese Souffle by Jodi Can Cook
- French Onion Soup by The Weekend Gourmet
- Leaping Frog Chicken by The Urban Mrs.
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Baked Alaska by It’s Yummiclicious
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- French Macarons by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- Hot Lemon Curd Soufflés by Food Lust People
- Popcorn with truffle oil and asiago cheese by Ruffles & Truffles
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
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Whoa – now this is unique indeed! I love the surprise inside. I totally would have thought it was a regular chicken at first glance!
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This has blown my mind. Oh em gee, it’s gorgeous! I’m so intrigued and intimidated at the sae time.
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This looks divine, and I love that you used a cornish hen instead of the chicken. I love trading out meats for each other. Great job!
Very interesting. Don’t think I’ve seen anything like this before. Looks like you accomplished it like a pro.
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I’ve never heard of this, but wow! Looks incredible and delicious.
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That is totally amazing, never seen anything like it, a work of art!! With all those flavors it would be soooo good. Thanks so much for sharing!!
Lovely ! This looks & sounds so good. I make whole chicken a lot for a quick weeknight meal & this looks like something my family would love
Wow, I never thought something like this could be done. This is really interesting and the filling sounds delicious! That pic of the chicken skin is hilarious!
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I love tackling new techniques and learning about new cultures and recipes. I love that you shared this recipe with us this week. I had not heard of leaping frog chicken but I am so intrigued…. fabulous!
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How interesting! I cant wait to read your at home Asian meals! Thanks for sharing.
This recipe is amazing! I’ve never heard of it and WOW! I’m just blown away. Thanks so much for tackling this and sharing it for Sunday Supper.
What a crazy recipe! I can’t believe that wasn’t a chicken under the skin. My brother is going to love this recipe-I need to send it to him stat!
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Wow, I have never seen anything like this before. Looks incredible, but I can understand why it is a bucket list item. Looks intimidating, but awesome that you did it.
WOAH! I have never seen anything like this before. Incredible.
The name intrigues me! Makes sense though with the pics!
Wow – this is definitely a dinner showpiece! I’ll definitely be trying this one soon
That is the coolest thing I’ve seen in a long time. I’ve never heard of a dish like this but it looks and sounds incredible! When I first saw the photo, I honestly that it was a chicken. I would’ve torn that chicken skin to shreds – it’s amazing you got it off in one piece and were able to stuff it. I can only imagine how flavourful this is.
Really interesting and catchy name – Leaping Frog Chicken! This chicken must be so flavorful with 2 kinds of ground meat in it! I love the egg inside too. The luster on the chicken is very appetizing and delicious looking!!
I think my mind is officially blown with this one. I took a look at the first 3 photos and didn’t even know how to process moving on from there. I think you just added something onto my bucket list. I am so intrigued about this one.
LOL the deskinned chicken really does look like a frog skin!!!!!!!! I had no idea it wasn’t a normal chicken until the end – SOooo cool Linda!
Wow, this chicken looks amazing!!! So scrumptious! And more Asian food this year sounds fantastic. . I can’t wait!
whoa! This has to be one of the coolest recipes I’ve seen! I was not expecting this at all, but I love the idea! Not sure I’m brave enough to try it just yet, maybe when I get a little better at knife skills and cooking
So glad you shared!
I have never heard of this before – what a name
It sounds delicious though, and the color is gorgeous!
Very different! Yours turned out cool!
I have never heard of a leaping frog chicken but it looks fantastic! I’ll be adding this dish to my bucket list too!