Chicken Stew

INGREDIENTS:-

6 boneless & skinless chicken thigh, cut into chunks
3 carrots, cut into chunks
3 potatoes, cut into chunks
2 tomatoes
1 can button mushroom

4-5 slices of ginger
4-5 tbsp tomato sauce
extra oyster sauce

Marinate:
4 tbsp oyster sauce
Sesame oil
2 tbsp corn flour
White pepper


INSTRUCTIONS:-

1) Marinate chicken with marinate ingredients. Set aside till ready to be used.
2) Add about 1 tbsp oil in a heated pot, saute ginger till fragrant. Add in chicken and fry till partially cooked.
3) All in carrots, potatoes and tomatoes. Give it a good stir. Add tomato sauce and oyster sauce followed by water, enough to cover the ingredients.
4) Cook till chicken is done and vegetables soften.


NOTES:-

1) I added tomato paste to give it a stronger tomato taste.


[adapted recipe by Serene Ng from the Singapore Home Cooks on Facebook.]

Chinese Roast Chicken (烤手扒鸡)

INGREDIENTS:-

1 chicken (about 1.3 - 1.5kg)
1 lemon

Seasoning:
3 tbsp oyster sauce
3 tbsp light soya sauce
3 tbsp rice wine
3 slice ginger, shredded
1/4 tsp 5-spice powder

White pepper
Black pepper


INSTRUCTIONS:-

1) Clean chicken thoroughly. Rub chicken and cavity with salt then wash off salt thoroughly. Dry chicken, including cavity, with kitchen towel, till completely dry. Give chicken a light massage. [Drying chicken ensure better absorption of seasoning. Light massage tenderise the meat.]
2) Combine all seasoning ingredients and mix well.
3) Place chicken and seasoning in a large ziplock bag. Place in fridge and marinate for 1 day. Rotate the bag around to ensure chicken is marinated thoroughly.
4) Just before roasting the chicken, place the lemon into the cavity and use toothpick to seal the opening. Tie the legs up with a cotton string before placing on roasting rack, breast downwards. [Add water into roasting pan to keep meat moist.]
5) Roast chicken in a preheated oven at 180C for 30 mins. Remove from oven, brush on marinating seasoning, flip chicken over and brush on more marinate. Roast chicken for another 30 mins. [If water lessen, dried up, can add HOT water.]
6) Remove and repeat step 5, roast for another 20 - 30 mins.
7) When done, rest chicken for about 15 mins before cutting.


Recommended roasting time:-

0.9 ~ 1kg : 50 mins
1.2 ~ 1.5kg : 85 mins
1.5 ~ 2kg : 105 mins
2 ~ 2.5kg : 125 mins
2.5kg ~ 3kg : 145 mins


[adapted recipe from 238个料理的为什麽？]

Drunken Chicken 2 (绍兴醉鸡)

INGREDIENTS:-

3 - 4 chicken thigh, debone


Marinate
2 - 3 slice ginger
1 tbsp shao xing wine (绍兴酒)
1/2 tsp salt

Sauce A
1 pc angelica root (当归)
3 red dates (红枣)
1 tbsp wolf berries (枸杞子)
150ml water
150ml chicken stock

Sauce B
150ml shao xing wine (绍兴酒)
1 tsp salt
1/4 tsp sugar


INSTRUCTIONS:-

1) Bring all ingredients in Sauce A to a boil and simmer for 15 mins. Cool the mixture before adding Sauce B in. Keep chill in fridge for use later.
2) Clean chicken thigh and pat dry using kitchen towel. Season with marinate ingredients for 30 mins.
3) Place individual thigh on a piece of alumimum foil, roll up the mean and wrap the foil around it. Tighten the sides like sweet wrapper ends. Make sure the meat is wrapped tightly.
4) Steam over medium fire for 20 mins. Once done, unwrap the foil, place chicken in a deep dish. Pour sauce prepared in Step 1 over chicken. Pour enough to let chicken soak in sauce.
5) Leave it outside for 2 - 3 hours before place it in the fridge for a day for chicken to absorb the flavours.
6) Cut and serve chilled.


[adapted recipe from 238个料理的为什麽？]

Drunken Chicken 1

Ingredients:-

10 - 12 pieces chicken mid wing
5 slice ginger
4 - 5 pieces black fungus, soaked (depending of size)
10g wolfberries, washed
1 bottle chicken essence


Seasoning:

3 tbsp shao xing wine (more if prefer stronger wine taste)
1 tbsp light soya sauce
3 tbsp water

Salt and pepper to taste


Method:-

1) Marinate mid wings with seasoning together with ginger.
2) Cut black fungus into desirable size. Place together with wolfberries into marinated chicken before steaming
3) Steam for about 20 mins or till cooked.
4) Remove from heat and pour in chicken essence. Serve.

Pineapple n Chicken

Ingredients:-

100g chicken breast meat

50g carrot

50g small cucumber

50g pineapple

1/4 tsp corn starch

A dash of salt

Method:-

1) Dice chicken mean and mash with the back of knife. Mix well with corn starchn salt.

2) Rinse and dice carrot and cucumber.

3) Soak pineapple in salt water and drain the dice.

4) Cook chicken in a pot with enough water to cover chicken.

5) Add all other ingredients and cook well. Cook for about 15 minutes or till carrots are soft.

6) Serve with rice.

Note:-

1) Chicken nourishes the vital energy and strengthens the body and bones. Regular intake boosts baby's immunity.
2) Pineapple contains enzymes, thus it must be soaked in salt water first so that it will not irritates baby's tongue.


[adapted recipe from Nutritious Food for Baby & Toddler]

Lemon Baked Chicken

Ingredients:-

8 chicken mid wings
1 lemon

salt and black pepper to season


Method:-

1) Season mid-wings with salt and plenty of black pepper. Marinate for at least 1 hour.
2) Cut lemon into wedges, remove though core.
3) Mix lemon wedges and chicken together. Place chicken in a shallow baking tray spreading out in a single layer.
4) Baked in 220C for 15 mintues and grill for another 5 minutes to crisp the chicken.


Note:-

1) If you prefer a stronger lemon flavour, give the wedges a little squeeze before mixing.


[adapted recipe from kitchen culture Food & Travel magazine]

Grilled Miso Chicken

Ingredients (Serves 3):-

3 chicken thighs fillet with skin (about 450g)

2 tbsp miso paste
1 tsp sesame oil
100ml hot water

PAM cooking spray


Method:-

1) Stir miso paste with hot water to dissolve it. Add sesame oil.
2) Put chicken pieces in a deep dish or plastic container and add marinade to it.
3) Cover and leave in the fridge to marinate for at least 2 hours.
4) Preheat oven to 200C and bake for 10 mintues.
5) Spray a laying of oil on chicken skin and using grill function to grill for another 5 minutes or less. Stop grilling once skin is browned.


Note:-

1) I've served my grilled chicken with rice, egg and baked beans ... abit like those western food sold in coffee shop.
2) Alternatively, you can serve this as a dish together with your other meal dishes.




[adapted recipe from Cuisine Asia]

Chicken Mushroom Potato Bake

Ingredients (serves 4):-

6 - 8 chicken thigh fillets, cut into 2 cm chunks
4 - 5 portabella mushrooms, sliced thickly (can use fresh button/brown mushrooms)
1 carrot, peeled and diced
2 hard-boiled eggs, sliced thickly
1 tbsp olive oil
4 large or 8 medium waxy potatoes
1 can cream of mushroom soup
Black pepper to taste
Dried thyme leaves
Mozerella Cheese
Cooking spray


Method:-

1) Boil potatoes until cooked, peel the skin and roughly slice.
2) Heat up olive oil in pan and sear mushrooms over high heat. Add carrots and then chicken, stir-frying over high heat. Sprinkle black pepper and continue to fry till chicken is almost cooked.
3) Add the can of soup and turn down to medium heat. Mix until soup is melted down. Turn off heat.
4) Pour 1/2 the chicken mixture in a deep dish or pie tin. Arrange egg slices of 1 egg on top of chicken mixture. Sprinkle desired amount of moozerella cheese then spread a layer of potatoes on top of the mixture.
5) Pour the remaining 1/2 of the chicken mixture, arrange egg layer with the other egg then top with the remaining potatoes.
6) Sprinkle some dried thyme leaves over the potato surface. Evenly coat the potato surface with cooking spray.
7) Bake in a hot 220 deg C oven for 15 minutes until potatoes get a nice golden crust. Serve with crusty bread.

[adapted recipe from Cuisine Asia]

Baked Chicken Fillet w Cream Herb Sauce

Ingredient:-

(serve 2)

250g chicken breast fillet
1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp pepper
200ml of thicken cream
1 tsp dried coriander


Method:-

1) Marinate chicken fillet with oyster sauce, salt, pepper for at least 15 minutes.
2) Heat up a non-stick pan and spray some cooking oil (or butter) in it. Place chicken fillet in pan and sear each side till browned.
3) Remove from pan and placed on a baking dish.
4) Heat cream and coriander for 2 minutes, stirring occasionally. Pour over chicken fillet and bake for 20 minutes at 180C.
5) Serve with desired sides or see below for Prawn, Mango, Pineapple Salad.

[adapted recipe from Food & Travel Magazine May 2007 issue]