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 :)

Ingredients:

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.

Enjoy!

Herbal Kampung Chicken Stew

Herbal kampung Chicken Stew cooked by my friend. It's a pretty simple recipe yet so tasty. So...would like to share it with all of you.

Ingredients:

3 PCs of beiqi 北萁

5 PCs of danggui 当归
6 red dates (seeds removed)
1 litres of water
1 kampung chicken (cut into chunks)
2 tbs huadiao wine
Salt to taste
Some cooking oil

1) Heat up oil and fry beiqi, danggui n red dates until fragrant. Add water and boil for 5 minutes.

2) Add chicken, salt and wine and bring to boil. Cover and lower heat. Simmer for 40 minutes or until chicken is cooked.

3) Serve hot.

Enjoy!

Sesame Oil Chicken 麻油鸡

我没有做月子啦。就突然很想吃麻油鸡啊。外面吃的份量少少， 吃了都 no kick. 自己煮， 吃个够 谢谢朋友 Yean Leng 无私的分享她的秘方给我。

重点： 鸡肉不要切太大块。因为我的ceramic knife被自己弄断了 还没买新的， 所以买了超市斩好的全鸡。一只鸡斩了八块而已，害我煮很久.

Ingredients:
1.2kg chicken (chopped into small pieces)
140g ginger (julienned)
6 shallot (sliced)
3 stalk of spring onion (cut into 2-inch length)
2 tbs shaoxing wine
2 tbs oyster sauce
1 tbs dark soy sauce
1 tsp sugar
10 tbs sesame oil + 1 tbs more (for drizzling)
pepper
1-2 tbs soy sauce
200ml water

1) Heat up wok and add 10 tbs of the sesame oil. Heat up oil and fry ginger until fragrant and add shallot. Continue frying.

2) Add chicken meat and stir fry until the skin changes color (Naughty yenling reminded, the skin of the chicken hor, not your skin )

3) Add dark soy sauce and continue frying. Add water. Bring water to boil, cover wok and lower heat. 

4) When meat is cooked, add oyster sauce, sugar, soy sauce, wine and pepper. Stir to ensure the condiments are well spread.

5) Add spring onion and give it a few stir.

6) Off heat and drizzle the balance sesame oil.

7) Dish out and serve hot with fluffy white rice

Enjoy!

GUINNESS STOUT chicken wings

Nah..not soy sauce chicken, nope not marmite chicken either. No no... not teriyaki chicken. IT'S GUINNESS STOUT chicken wings! Oh, please don't ask me if kids and pregnant ladies can eat this dish ok :P I can only tell you that these wings are delicious and they will not make you drunk.

Ingredients:

I kg of mid-wings
I can of stout
1 tbs dark soy sauce
1 tbs full of sugar
few slices of ginger
a sprig of scallion (cut into strips)
some salt

Marinade:
1 tbs dark soy sauce
1 tbs light soy sauce
1 tbs sesame oil
1 tbs shaoxing wine
some pepper

1) Marinade chicken wings and chilled in fridge for at least a couple of hours in the fridge.
2) Add oil into wok and fry scallion and ginger until fragrant.
3) Add chicken and stir fry for a while.
4) Pour in the stout, add in sugar, dark soy sauce and pinch of salt. Bring liquid to boil and turn down to medium heat to cook until sauce reduces and caramelized.
*In the process of cooking, do not flip the chicken. Just let the chicken wings get cook in the sauce.

Enjoy!

Easy Prawn Paste Chicken Mid-Wings 虾酱鸡翅

Cooking Prawn Paste Chicken need not be tough. It's just the marinade that does most of the works. Marinate, fry, voila! Eat!

Ingredients:

16 mid-wings (about 600g)
3 tbs prawn paste
1 tbs oyster sauce
1 tbs sesame oil
1 tbs shaoxing wine
1 egg

1) Combine all of the above and let marinade in the fridge for at least 4 hours.

2) Prior to deep frying, coat wings with tapioca flour (1 cup or less), tap off excess flour and fry wings till golden.

Just so easy. Enjoy!

Buffalo Wings

Buffalo Wings! Need I say more?

Ingredients:

- 12 chicken wings - about 1 kg (cut into half and discard the wing tip. You will get 24 pieces.)

- 1 packet McCormick Buffalo Wings seasoning

- 5 tbs extra hot chilli sauce

- 2 tbs honey

- 1 tbs wine

- 2-3 tsp grounded chilli powder

- 1 tsp coarse black pepper

1) Place all the ingredients in a zip-lock bag, mix well and let the meat get marinated overnight or for at least 4 hours.

2) Bake in pre-heated oven at 220c for 20-25 minutes.

I serve them along side with cool Japanese cucumbers slices.

Enjoy!

Martell Chicken

My all-time favorite chicken with Martell. 

Chicken thighs/drumsticks

Martell or XO

Soy sauce and sesame oil to taste.

Coriander for garnishing

1) Trim away the fats and partial skin (all the skin if you want.)...
2) Place chicken in a ceramic pot and pour sufficient amount of Martell over chicken to submerge the chicken thighs/drunsticks.
3) Bring water in steamer to boil, lower heat and steam/double-boil chicken for at least 2-3 hours.
4) Add a little soy sauce/salt and sesame oil to taste. 

5) Garnish with coriander. Serve hot or warm.

Enjoy!

Steamed Chicken with Essence of chicken and Cordyceps Militaris 虫草子实体蒸鸡精鸡翅

虫草子实体蒸鸡精鸡翅。丑是丑了点, 但好吃唷 子实体补肺益肾, 促进新陈代谢。Steamed Chicken with Essence of chicken and Cordyceps Militaris. Do not be taken aback by the appearance of this dish. It may not look appetizing with the strands of messy Cordyceps Militaris (Ok, perhaps it's my lousy tab 2 without the focus function. Images look blur when taken from a near distance.) but these curly wurly enhances the energy of the lung, kidney and helps rejuvenate the body system.

Ingredients:

- 8 chicken mid-wings

- 1 btl essence of chicken

- 1 tsp of wolf-berries (rinsed)

- 3 red dates (halved)

- 2 tsp of soy sauce

- 1 tsp of chinese wine

- a small handful of Cordyceps Militaris (about 1 tsp full)

1) Marinade wings with soy sauce and wine for 30 minutes.

2) Add wolf-berries, red dates, cordyceps militaris, essence of chicken to wings.

2) Bring water in steamer to boil, lower heat and steam wings for 30 minutes.

Enjoy!

Beer Butt Chicken

This may look obscene but this 4-ingredient beer butt chicken tastes fantastic. Crispy on the outside and tender on the inside. Even the chicken breasts are kept moist. The can of beer slid into the cavity of the chicken plays an important factor in keeping the meat juicy. Inspired by my all-time favorite chef, Jamie Oliver. Do you know that, actually, all you need are salt, olive oil and pepper to make the best basic roast chicken? So yep, only the minimal ingredients are used here and yet not compromising on the taste. You will like it. I promise :)

Oh yes, just like to share, if you aren't ready to prepare this at home, I have a place to recommend to you. The handlebar,  a biker-themed bar/restaurant located at 57 Jalan Mempurong, Sembawang. They serve beer butt chicken too. The only down side, you will need your own transportation to access the place coz it's kind of ulu :P I find it an interesting place whereby most of the interior designs, decors and even their juice blender are modified from car/motorbike parts. Outdoor dining is available. How cool is that? Under the star, by the sea, good food and great companions. That's what I call, LIFE! :)

Ingredients:
1 kampung chicken
3 tbs olive oil
1-1.5 tsp salt (I used sea salt)...
1 can of beer (Note we will only be using half of the content. Please see point 2 below on usage.)
pepper to taste (optional, I didn't use any.)

1) Rub olive oil all over chicken, follow by salt.
2) Open the can of beer using a can opener and pour out half of the content. And sit the chicken on the can as seen.
3) Let stand for 20 minutes before baking in the pre-heated oven at 200c for 1 1/2 hour.

Enjoy!

Home-made Chicken Nuggets

Home-made goodness! Easy peasy to make using simple ingredients. Wont lose out to store-bought ;)

Makes 20-30 (depending on how much meat you use for a nugget)

Ingredients:

- 600g minced chicken meat

- 2 eggs (lightly whisked)

- 1 cup of flour (self-raising flour/all purpose flour/corn flour)

Seasoning:

- 1 tsp chicken seasoning (I used MasterFoods)

- 1 egg white

- 1 tsp sesame oil

- 3 tsp light soy sauce

- pinch of pepper and salt

1) Marinade meat in seasoning and chill in fridge for at least 2 hours.

2) Using about 1 tbs of the meat, roll it round, press it down and shape it into a nugget. Coat with flour, with the egg and then with the flour again. Place onto a plate. Repeat until all are done.

3) Heat up oil and shallow fry one side till golden brown. Flip and cook the other side until golden brown and fully cooked. Note: you can fry many at a time but do space them apart to avoid sticking.

4) Serve along with your favorite sauce.

Teriyaki Chicken Mid-Wings

 

Teriyaki Chicken Mid-Wings. Oishii! :)

Ingredients:

- 18 chicken mid-wings

Marinade:

- 120ml mirin
- 3 tbs light soy sauce
- 3 slices of ginger (minced)
- 1 tbs sugar

1) Place wings in a deep bowl. Pour marinade over wings and marinate overnight or at least for a few hours.

2) Grill chicken mid-wings in frying pan with a little oil. Note: DO NOT discard the marinade yet. Fry both sides until the wings don't look very raw. The wings don't have to look cooked, charred or browned.

3) Pour sauce over wings and cook in medium low heat until the sauce caramelized (sauce runs dry and turns dark). Remember to flip the wings occasionally during cooking coz you don't want to really get one side of the wings charred.

4) Dish out and garnish with sesame seeds.

Enjoy!

Hakka Salt & Rice Wine Chicken 客家盐酒浸鸡

A recipe that I saw on a recipe sharing website. Pretty simple ingredients and cooking method and so I have it remembered by heart. Couldn't remember where I saw it from but I told myself I just have to try cooking it one day. I'm a Hakka. My dad a Hakka and mom a Hokkien. How can a Hakka missed this Hakka dish?! :)

Verdict of this dish? Sorry that I have to rate this a PG16 but I would definitely cook it again coz I find it tasty. I guess my hub thought so too coz he said he could finished the whole pot by himself. And mind you, it's 1kg of meat. He was either exaggerating or crazy, haha... The kids like it too! Shhhh... don't tell anyone I feed the kids alcohol okay ;P

Rice wine typically has a higher alcohol content, 18%–25% and the alcohol percentage differs from brand to brand. The one I used has an alcohol percentage of 20%. Alcohol evaporates upon cooking and the longer you cook it, the alcohol percentage being retained gets lesser. View here for more info. Having said that. I'm definitely not encouraging the consumption of liquor here. Personally, I love food cooked with alcohol. Rice wine, DOM, Martell, XO, Huadiao, beer...I have tried it all and loving it! But but please refrain from asking me questions like: Do you think the kids can eat it too? Can those allergic to alcohol eat it too? I'm not qualified and in no position to advise you on these questions. Hope you understand my concern. By all means try this recipe if you feel comfortable with it.

Ingredients:

- 1kg of chicken meat (I used chicken mid-wings)

- Rice wine

- 1/2 - 3/4 tsp salt

- A knob of ginger (crushed with skin on)

- A small handful of wolfberries

- 3 red dates - Optional

1) Place meat in a deep bowl or pot. Add salt and ginger and pour rice wine over the meat. Making sure the meat is fully submerge in the wine.

2) Chill in fridge for at least 2 hours.

3) DO NOT drain off the wine. Rinse wolfberries and red dates and add them to the meat. Steam meat for 30 minutes. *Note: For the sake of convenience, I used a ceramic pot to marinate the meat and I simply bring it out from the fridge and cook it over the stove using the boiling/simmering method. If you want to use this method, just bring it to boil using high heat with the lid covered. Once it started to boil, adjust to small heat and continue to let the meat simmers in the pot for 25-30 minutes with the lid half covered.

Enjoy!

Chicken In Beer 啤酒鸡

 





Chicken in wine 啤酒鸡。This recipe was shared by a colleague at work. I was only given a vague recipe. She did not specify the actual amount of ingredients needed. What's drawn out here is solely based on my noob cooking experience and common sense :P By the way, my colleague is from China but then I think this dish will suit any Asian's palate. At least, I find that it tastes good. By the way, I'm a true-blue Singaporean.

 

Ingredients:

- 4 chicken thighs (chopped in big chunks)

- 1/2 can of beer (any brand)

- 1 tsp of minced garlic

- 1 knob of ginger (julienned)

- 1 tbs soya sauce

- 1 tsp five spice powder

- 3 star aniseed

- 1 tsp wolfberries (soaked for 10 mins)

- 3 chilli padi (optional)

- pinch of salt

1) Fry garlic and ginger until fragrant with some oil. Add chicken and stir-fry till partially cooked.

2) Pour in the beer, add the five spice powder, star aniseeds, wolfberries and soy sauce and close the cover of the pan/wok and cook until the chicken is done.

3) Add chilli padi and cook for another minute or two. Dish out and serve with rice.

Enjoy!

Click here for a step-by-step tutorial.