Oven baked garlic chicken thighs 蒜香烤鸡腿

Fuss-free baked chicken. If you love garlic like me, I think you will like this dish :)

2 chicken thighs
2 tbs huadiao wine
1 tsp light soy sauce
1 tsp sesame oil
1/2 tsp salt
15 pcs garlic (pound lightly)
Grounded pepper
Course black pepper

1) Rub in wine, soy sauce, sesame oil, salt and pepper to the chicken thighs. Marinate for at least 2 hours.

2) Place chicken thighs onto aluminium foil together with the marinate sauce. Scatter garlic over chicken thighs and wrap up the foil.

3) Bake in preheated oven at 250d for 45mins or until the meat is cooked.


Cinnamon Sugar Coated Puffs 糖莎翁

Just some puffs without filling and simply coated with some sugar and cinnamon mix. They are puffs! Not chicken wings la LOL! Anyway, you can do away with the cinnamon if you do not like it.

110g plain flour
170ml of water
15g of butter
3 eggs
4 tbs of castor sugar/icing sugar
1 tsp of cinnamon powder (12:1 ratio)
Some oil for deep frying

Here's a guide to what proportion you would like to use for the sugar and cinnamon mix.
Sugar to Cinnamon
3:1 - 1/4 cup to 4 tsp
4:1 - 1/4 cup to 1 tbs
6:1 - 1/4 cup to 2 tsp
8:1 - 1/2 cup to 1 tbs or 2 tbs to 3/4 tsp
12:1 - 1 tbs to 1/4 tsp
1) Add butter to the water, stir and bring water to a boil. Lower heat and add in the flour. Off heat and mix until a dough is formed. Let the dough cool down.
2) Add one egg at a time to (1) and whisk mixture till smooth. You can use a mixer or a hand-whisk.

3) Scoop some of the mixture with your fingers and clench your fist (just like how you will make fish balls out of fish paste), a fishball size mixture will emerge. Scoop mixture off your hand using a spoon and drop it inside the hot oil.

4) Deep fry till golden and drain off excess oil with paper kitchen towel before coating them with the sugar and cinnamon mix.

Enjoy with a cup of hot tea or coffee!