Oyster dark sauce chicken wings

I am glad these turned out yummy!

The gravy mixed with the rice to eat is tasty too!

Recipe

Ingredients 

1 pack of mid joint bought from Fairprice supermarket 

Sauce ingredients

Feng He brand dark soy sauce about a tablespoon 

Oyster sauce about 2 tablespoon

1 teaspoon of sugar or more (taste n adjust)

Water about 1/2 a small rice bowl

Mixed all together 

Cornstarch water 1 teaspoon cornflour mixed with 2 -3 teaspoon water 

Some ginger and yellow onion slices 

Method

Wash and pat dry the chicken wings

Rub some salt on the wings and keep aside 20 minutes

Heat a pan or wok with some cooking oil

Add in the ginger and onion and fry till fragrant

Turn to low heat

Then add in the wings and fry on both sides are browned slightly 

I cover my pan at the same time if not too much oil splatter 

Then add in the sauce and mix the wings 

Stir in the cornstarch mix and cover 

Cook till gravy reduced 

Taste and adjust - add water or sugar if necessary 

Serve with rice 

Brown the wings

The sauce bubbling 

Ready to eat

Fried mid joint chicken wings

My chicken wings are fried in a wok. Deep frying is not really my forte as I am so afraid of being scalded. But these turned out ok!

Recipe

One tray of mid joints ( bought from supermarket)

Kikkoman soy sauce 2 tsp

White pepper 

Corn flour 4 teaspoons

Cooking oil 

Marinate the chicken with the soy sauce, sprinkle of pepper and coat them with the corn flour

Leave in the fridge about one hour 

Before frying take them out and bring to room temperature about 15 minutes

Heat your wok and add in the oil

Try to add enough to cover the wings

Use medium fire to heat the oil, lower the temp to low before adding in the wings 

I cover the wok 

Then when I smell the wings fragrant smell , I quickly lifted the wok cover away

I flipped the wings n continue frying to nice golden brown.

Serve them with your favorite chilli or tomato sauce.

Creamy herb sauce chicken

Thanks to my friend Hei Chin for sharing this recipe with me. 

The original name is called Celine Dijon Chicken from The Looneyspoons. As I replaced some ingredients especially the Dijon mustard I think I can no longer name it as such.

Ingredients 

2-3 pcs of skinless chicken breasts - original 4 pcs

Some cooking oil

Sauce

Part 1

1 cup Marigold momo juice - peach ( replaced unsweetened apple juice)

1 tbsp S&B mustard (replaced Dijon mustard)

1 tbsp lemon juice

1/2 small yellow onion minced (replaced large shallot)

1/2 tsp of dried thyme

1/4 tsp of dried rosemary 

1/4 tsp black pepper

Part 2 sauce

1/4 cup light sour cream

1 tsp honey

1 tsp cornstarch 

Whisk all part 1 sauce together. Set aside

Slash the chicken breasts in thicker areas.

Heat about 2 tbsp oil in sauce pan 

Brown the chicken on both sides

Depending on the thickness , you may need to use at least 3-4 minutes on each side. However no need to cook through as it will be simmered later.

Add in the part 1 sauce. Reduce heat and cover. Simmer for about 5 minutes till the breasts are cooked. Remove chicken to the plates. The juice in the pan would have reduced greatly.

Mix part 2 sauce. Add into the pan.

Mix and cook till bubbly.

Spoon the sauce over the chicken.

Serve with a fresh garden salad and some bread.

Enjoy!!

Juice added to browned chicken breasts

Here are 2 & 1/2 pcs breasts 

Chicken cooked

Add part 2 sauce

Final sauce for chicken 

I ate my meal with yakult drink :)

Chicken with kiwi n cashew nuts

Easy dish ready in 15 minutes! Healthy dish incorporated green kiw.

Recipe 

2 pcs of chicken filet (from a pack in Fairprice supermarket)

Some corn flour

1 green kiwi

1 teaspoon of Kikkoman Teriyaki Marinade with roasted garlic

1/2 tsp of sugar

Handful of cashew nuts 

Some cooking oil

Method

Remove the vein from the chicken dice chicken into cubes

Marinate with the sauce n sugar 

Remove skin from kiwi n dice 

Now coat the chicken with corn flour

Now heat the oil in the frying pan

Add in the chicken fry till exterior brownish

Add in the kiwi and cashew nuts and stir fry a short while

Dish up

Serve with rice

Some ingredients 

Ready to eat 

Baked Chicken Drumettes

Recipe

1 pack of drumettes from NTUC Fairorice supermarket 

Marinade 

1 tsp cider vinegar, 1 tsp Kikkoman soy sauce, 1 tsp fish sauce, 2 tsp liquid maltose, 2 tsp fine brown sugar, 1 sachet tomato sauce, some white pepper n sprinkle of salt 

Method

Mix n marinate with about 3/4 of the sauce to drumettes 1/2 hour.

Line your tray with foil.

Drizzle a bit of olive oil and bake at 210 degrees celcius 

At 15 minutes turn over n add balance sauce over them

Cook another 10 minutes

Remove and pour juice from tray over them

For marinade

Drumettes 

Marinade in plastic bag

My girl enjoying the drumettes

Yummy!

Chinese Soy Sauce Chicken

 

This is a delicious and easy dish to make - Soy Sauce Chicken

I followed a recipe from Daydaycook.com

http://www.daydaycook.com/recipe/en/details/538/index.html

This is also the first time I cooked a whole chicken in a wok. It turned out great n I am very pleased with it.

I only changed the method by frying ginger n spring onion n added a stick of cinnamon.

Recipe

Ingredients

1 whole chicken - I bought a kampung chicken from the wet market 

Some spring onions cut into about 2 inch lengths 

About 6-7 slices of ginger 

A little oil for frying

Chinese Dark soy sauce 100 ml ( I used Tai Hua brand)

Water 2 cups

Rock sugar about 2 medium pcs chopped smaller size easier to dissolve

1 pc of cinnamon stick

Some coarse salt to clean chicken 

Method

For the chicken - clean the chicken remove the insides n rub salt into cavity .

I also chopped away the neck n the backside and the feet.

Wash away the salt n drain the water away.

Slice some ginger n chop the spring onions.

Heat the wok with a little oil.

Fry the ginger till fragrant n add in spring onions n fry a very short while.

Add in the water, dark sauce and rock sugar and the cinnamon.

When the water boils n all the sugar has dissolved

Place the chicken in carefully.

Then turn the chicken over to make sure the chicken is covered with the sauce .

Cover the wok n turn fire to medium high.

Cook for 20 minutes.

Uncover the wok n ladle the sauce over the chicken about 10 minutes. Please turn to low heat now.

The sauce will thicken and it will also decrease.

Remove on chopping board n wait another 10 minutes before cutting.

Ladle the remaining sauce into a bowl to spoon over the chicken or rice.

Enjoy!!!

Stir fry ginger n spring onion

Let the sauce boil

Turn chicken over once 

The sauce thickened after 20 minutes 

Cut the chicken

Ready to eat 

Crispy skin chicken

Now I know hiw the crispy skin comes about and it is really easy to cook.

http://m.allrecipes.com/recipe/77489/crispy-rosemary-chicken-and-fries?src=VD_Summary

The recipe sones from Allrecipes but I used a different bottle of herbs to marinate the chicken 

Recipe

3 pcs of chicken - you can use 2 pcs of thigh and 1 drumstick

Some olive oil

Some dried herbs - I used The Gourmet Collection - Oregano, Basil & Tomato spice blend 

A bit of salt

Some Masterfoods garlic powder

3 potatoes washed and quartered into wedges

Cherry tomatoes

Method

Wash n pat dry your chicken and place in a large bowl 

Add in the potatoes 

Drizzle olive oil n stir to coat

Add in enough mixed herbs (about 1 tablespoon) n garlic powder(about 1 teaspoon) n a little salt

Put some aluminum foil on your baking pan

Place the chicken n potatos on the tray

Preheat oven to 190 deg celcius

Bake for 45 minutes

No need to turn them to achieve crispy skin

At 40th minutes, throw in some cherry tomatoes n bake together

Remove and serve

Chicken n potatoes

Seasoning 

Before bake

After baking 

Ready to eat!

Happy baking

Rice Cooker Chicken

This is amazing! Never knew I could steam chicken so effortlessly! Recipe from video shared by friends on facebook.

Original recipe in Chinese

 

电饭煲焗鸡

材料:
1. 雞 1隻 (大概1.3公斤重)
2. 幼鹽 1 1/2湯匙
3. 葱 400 克 (切半)...
4. 乾葱 6 粒 (切片)
5. 紹興酒 400 毫升

做法:
1. 雞身及雞腔擦上幼鹽。 於較厚肉的地方，擦上較多的鹽。
2. 將葱平放於電飯煲底部，再加入乾葱，將雞放面，淋上紹興酒。
3. 以電飯煲煮40分鐘，切件即可食用。

小貼士:
可與薑蓉一起食用。

 

English Recipe

 

1. 1 whole chicken roughly weight 1.3 kg  - I bought mine from the wet market - $8.50

2. Fine salt 1.5 tablespoon

3. Spring Onion 400 g that will be 4 packets from NTUC -$2.80.Can cut the spring onions into half.

4. Small red onions 6 pcs. Skin removed and sliced.

5. Shao Xing Wine 400 ml - in my opinion can reduce to 300ml. 1 bottle of shao xing wine 600ml costs $3.60.

 

Method

1. Rub the external and internal of chicken with salt. Rubbing longer at the meatier parts.

2. Place the spring onions on the bottom of rice cooker.  Add in the small red onions. Place chicken on top. Pour the shao xing wine on the chicken.

3. Cook for 40 minutes. Discard the spring onions and small onions. Cut and serve.

 

I recommend to flip the chicken over at 30 minutes and "colour" the other side of the chicken.

I used the full cycle of the rice cooker. The meat is still tender.

I also added some gouqizi to the chicken when cooking.

The stock is very strong flavoured, I have added 2 cups of water to dilute and boil it to become soup.

 

Ingredients 

Place the spring onions n red onions

Put in the chicken n add shao xing wine

Chicken nice colour

Cut up chicken n serve with rice