Baked Yoghurt Chilli Chicken

I baked the original recipe from Cuisine Asia but the family found it too bland for their liking. I had another go at it cos' I still had another cup of yoghurt sitting in the fridge. This time I adapted the recipe and added a couple more ingredients. Here's sharing with you what I did ....

Ingredients:

1 kg chicken parts

1 cup/tub plain yoghurt

1 tbsp chilli powder from Baba's

2 tbsp honey

1 tsp salt

1 tsp pepper

3 cloves garlic, chopped

Juice and zest from one lemon

2 nos. potatoes, sliced

Method:

Marinade the chicken parts for an hour or more with all the ingredients from above except the potatoes.

Place the sliced potatoes on the baking tray and sprinkle some salt and pepper over it.

Lay the chicken pieces over the potatoes and bake in a pre-heated oven at 200 degree C for about 30 minutes or till the chicken skin is golden in colour.

Serve the chicken with the potatoes and the gravy.

Baked "BBQ" Chicken

I have been collecting all the little packets of chilli and tomato sauces that came from our MacDonald's delivery orders. I adapted a BBQ chicken recipe to make use of these sauces. So here's sharing with you what I did .....

Ingredients:

1 kg chicken parts

1 tsp chopped garlic

2 tbsp ginger juice

3 tbsp oyster sauce

2 tbsp honey

1 tbsp dark soya sauce

4 packets of garlic chilli sauce

4 packets of tomato sauce

Method:

Marinade the chicken parts with all the ingredients above for at least an hour.

Place them on a lined baking sheet.

Bake the chicken parts in a pre-heated oven at 200 degree C for 30-40 minutes or till the chicken skin turns golden brown.

Baked Shrimp Paste Chicken

This is a variation of the Grilled Shrimp Paste Chicken I had done previously. It tastes just as good without the Crispy Fry Mix.

Ingredients:

1 kg frozen chicken thighs
4 tbsp shrimp paste powder
2 tbsp sugar
1 tsp salt
2 tbsp chinese cooking wine
1 tbsp sesame oil

Method:

Mix all ingredients together and marinade chicken parts for an hour or more.
Lay out chicken parts on aluminium paper lined tray.
Bake in a pre-heated oven at 200 degree C for 35-40 mins. or until chicken parts turn golden brown.

Bulgogi Chicken

Dh and I visited Square 2 at Novena and chanced upon a shop that sold Korean goods, food stuffs and seasonings. I was looking through the shelves when I saw this bottle of seasoning. The lady who was packing the shelf recomended me to buy this as I saw the label stating it as Bulgogi sauce for chicken and beef.

After asking the lady how to use the sauce, it seemed very easy to do.
For about 500 g of chicken thigh meat, I used two tablespoon of the sauce and half a teaspoon of salt and marinaded the meat for about an hour. After that I stir-fried the meat with some freshly chopped garlic. Added a little water to ingredients to make the gravy too. I garnished the dish with some green onions.

The boys tried it and said it was good. It was also not too spicy although the label did say it was Spicy Bulgogi Marinade.

Rosemary Garlic Lemon Roast Chicken Thighs

I got the recipe somewhere from the net and had been searching for it for half an hour. I can't seem to find it to provide the link ... Will provide the link when I am able to find it at a later date.
Yes, I've found the link and it's here .....
http://www.cuisine-asia.com/master_class/MASTER080121.asp

It's a recipe that resulted in a tangy lemony flavoured roast chicken. I liked the flavours cos' it's quite refreshing to taste a chicken with tangy flavours. I adapted it a little by adding in a tablespoonful of honey cos' I couldn't accept the fact that this recipe didn't have any sugars in it.


Ingredients:

1 kg chicken thighs
3-4 springs of rosemary herbs from Cold Storage (use the leaves)
2 whole garlic bulbs, with skin, smashed
2 lemons, sliced into 8 pieces
2 tsp salt
1 tsp chilli flakes
2 tbsp honey
2 tsp sugar
2 tbsp olive oil

Method:

Wash and place chicken thighs in a roasting pan.

Add in all the above ingredients and mix them well with the chicken parts.

Arrange the chicken parts with the lemon pieces in between them.

Pre-heat oven to 220 degree C and place chicken in the pan to roast for about 30 mins.
Then turn down temperature to 200 degree C to continue roasting for another 30 mins.

Once the chicken skin turned nicely browned the dish is ready. Reserve some of the gravy to drizzle on the chicken before serving.

Serve dish with salad or white rice or mash potatoes.

Tempra Chicken

This recipe was shared by Sylvia Tan and was published in the Straits Times in the Eat To Live Section. I've cooked it twice already cos' it's very easy to do. I used most of the ingredients but left out the kaffir lime leaves. I also liked to marinade my meats for an hour before cooking them. The first time I used the black soya sauce and the chicken dish came out a tad too dark for my family's liking. Somehow my boys don't seem to think that black soya sauce on chicken is palatable ....sigh. The second time I cooked it, I used light soya sauce to marinade the meat with a little black soya sauce and the dish came out looking sort of golden in color. This time they tugged in heartily to the chicken LOL.

Grilled Chicken In Fish Sauce

This was what I did with my bottle of fish sauce .....



Ingredients:

1 kg chicken parts

3 tbsp fish sauce

1 tbsp honey

1 tbsp sesame oil

3 dashes of white pepper

1 tbsp chinese wine


Method:

Marinade the chicken parts with all of the above ingredients for at least 2 hours.

Preheat oven at 200 degree C and bake the chicken parts for about 35 minutes or until the chicken skin has a golden brown color.

Drizzle some of the baked gravy on the chicken parts after dishing out the chicken parts on a plate.

Chicken in Sesame Oil

Sharing this lovely and yummy recipe here taken from The Chinese Pregnancy & Confinement Cookbook by Ng Siong Mui.

Ingredients

1 kg chicken parts, seasoned with some salt

50 g old ginger, sliced

3 tbsp sesame oil

1 tsp salt

1 tsp sugar

1 tbsp chinese rice wine

Method

Heat the sesame oil in a wok.

Fry ginger slices till fragrant.

Put in chicken parts and stir- fry for a couple of minutes.

Cover wok and cook for another 5 minutes.

Add in the chinese rice wine and stir-fry for another couple of minutes till the chicken is done.

Rosemary Red Wine Chicken

Thanks to Jo who directed this recipe to me when I was looking for a red wine chicken recipe.
Thanks also to Ginny who shared this recipe in her blog.
http://mycookingescapades.blogspot.com/2006/08/coq-au-vin.html

The recipe looked quite simple to follow and the only change I did was to use rosemary herb instead if the bouquet garni of thyme and bay leaves. As for the marinating , I did allow the meat to season for about 5 hours instead of overnight.
The family gave the dish a thumbs up and I found out that it's even more flavourful if kept overnight.

Baked Tumeric Chickthighs

I adapted this recipe from the Kitchencapers website.

Here's sharing with you the recipe ....

Ingredients:

about 1 kg chicken thighs
1 tbsp tumeric powder
1 tbsp ginger juice
2 tbsp olive oil
2 tbsp DOM
1 tsp salt

Method:

Marinate the chicken thighs for at least 1 hour or more.
Pre-heat oven at 220 degree C.
Place seasoned chicken thighs onto aluminium foil on tray.
Bake the chicken thighs for 30 minutes or till the skin turn a golden yellwish brown.

Baked Hickory Chickwings

Got to know about using this seasoning when my friend B shared her lunch with me sometime ago. I managed to buy this from Cold Storage and used this to season the chickenwing sticks.
The chickwings tasted good and dh commented that they tasted like the chickwings were BBQ.

Here's sharing with you the recipe ....

Ingredients:

1 kg chicken wings
3 tbsp light soya sauce
1 tsp salt
1 tbsp honey
1 tbsp sunflower oil
2 tbsp chinese wine
1 tbsp Hickory sauce (liquid smoke)

Method:

Marinade the chicken wings with the above ingredients for at least an hour.
Pre-heat oven at 220 degree C.
Place seasoned chicken wings on aluminium foil on tray.
Bake chicken wings for 30 minutes or till skin turn golden brown.
Serve hot.

Curry Chicken 2

My first time cooking chicken curry with the Earthen Pot Chicken curry powder mixed with Baba Meat curry powder. This combination gave a very different taste to the usual meat curry premix that I usually use for the chicken curry.

I learned about this when a church friend cooked this curry for a BBQ gathering sometime ago. His curry was shiok dh commented. Friend shared that different proportion of the curry powder combination will give a slightly different taste and you can add lemon grass, cinnamon stick, cardamon pods, fennel seeds and star anise. Oh the possibilites and I'm game to try. So here's sharing what I did tonight .....

Ingredients:

1.2 kg chicken parts
6 tbsp chicken curry powder
2 tbsp meat curry powder
1 cup water to mix curry powder mixture into a paste
2 tomatoes, quartered
2 potatoes, cubed
1 yellow onion, cubed
1 cinnamon stick
2 star anise
5 cardamon pods
1/2 tsp fennel seeds
3 cloves garlic, chopped
1 tsp ginger powder
1 cup evaporated milk
600 mls of water

Method:

Heat up 3 tsp of oil and fry the cinnamon stick, cardamon pods, star anise and fennel seeds.Fry till they give a fragrance and then add the onions, garlic and ginger and then the curry paste. Fry till the fragrance is out.

Add in the chicken pieces and coat them evenly with the spices.

Add in the tomatoes and then the potatoes and fry for about 3 mins.

Add in the water till it covers the ingredients in the pot and let it boil for about 15 mins.

Reduce fire and let the pot simmer for another 45 mins. covered.

After 45 mins. uncover and add in the milk.

Let the pot simmer on low fire for another 10 mins.

Add salt and sugar to taste.

Ready to dish up and serve with warm rice.

Black Soya Sauce Chicken

The original recipe was from KC. However my children didn't appreciate the strong spice aroma of cinnamon, star anise and cloves. I modified the recipe to decrease the amount of these spices and the resultant dish was more acceptable to them.

Ingredients:
1 kg chicken parts
2 tbsp black soya sauce
1 tbsp light soya sauce
2 tbsp sugar
300 mls water

Spices:
1 piece cinnamon stick
2 pieces star anise
6 pieces cloves

Method:
Add water and seasonings in a pot to boil.

Add in the spices, cover and boil them till fragrant (15 mins).

Add in the chicken parts and boil them for about half an hour, covered.
Do open cover and bast chicken parts with the gravy once or twice while cooking.

Turn off fire once chicken parts are done and soak them in the gravy for another 15 mins.

Remove chicken parts and serve with rice.

Seah's Spices Roast Chicken

I discovered this spice packet at the supermarket. This is suitable for those quick and easy roasting chicken recipe. The spice has a strong fragrance of 5-spice so unless you are a fan of this kind of spice, you may take quite some time getting use to it.

Inside the packet were two smaller packs of the spice. Each smaller pack was enough to season 500 gm of chicken meat.

Baked Curry Chicken Drumlets

Some days when I don't feel like cooking chicken curry, I'll bake curry chicken as the alternative. I got the free curry powder from the bakery supply shop and used it as part of the marinade for baking the drumlets.

Using 1 kg of chicken drumlets ......

Marinade them for about 3 hrs. using the following ....

3 tbsp chinese wine
3 tbsp curry powder
1 tsp salt
a dash of pepper
1 tbsp honey
1 tbsp cooking oil

Bake the drumlets at 220 degree C in a pre-heated oven for 30 mins. or till skin is golden brown.

Stew Chick Thighs with Red Dates and Kei Chee

I remember this is one of the earliest and simplest chicken stew recipe I cooked for the family when I first started cooking for the family. It's basically just putting all the ingredients into a pot and simmering everything for a good 2 hours to get this chicken stew out. Over time I've adapted the recipe in so many ways and it's the latest adaptation that I like best.

Ingredients:

1 kg chicken thighs
8 pieces fresh shitake mushrooms. whole
10 pieces red dates
2 handful kei chee
5 slices of ginger
2 whole garlic, inner skin intact
2 tbsp chinese wine
2 tbsp sesame oil
1 tsp salt
1 tbsp light soya sauce

Method:

Put all ingredients into a pot.

Add enough water to just cover the ingredients in the pot.

Let the ingredients in the pot boil for about 10 mins.

Turn down fire and cover pot and let it simmer for 2 hours.

Ocassionally check on the simmering ingredients and scoop sauce to cover ingredients.

Dish is ready when chicken meat is tender.

3 CUPS Chicken

I was chatting with S during the IK gathering and she shared with me a positive review of this dish. Since I had chicken in the freezer, I decided to cook this dish for dinner. The recipe was shared by Angie from Kitchencapers and I adapted the recipe to cook the dish.

Ingredients:

1 kg chicken parts
1 tbsp chopped garlic
1 thumb size ginger, sliced
5 stalks spring onions cut into 4 cm lengths
5 pieces dried chilli, soaked and deseeded.
about 1/2 cup hot water or less

Marinade chicken parts for an hour using the following:
2 tbsp sesame oil
1 tbsp onion oil
2 tbsp kikoman light soya sauce
1 tbsp dark soya sauce
3 tbsp chinese wine
1 tbsp sugar
1/2 tsp salt

Method:

Heat up 1 tbsp each of sesame oil and cooking oil and fry garlic, ginger, half portion of the spring onion and dried chillies till fragrant.

Add in the chicken parts without the marinade and fry for about 2 mins.

Pour the marinade into the ingredients and mix well.

Add in the water.

Cook all ingredients in the pot over medium heat till they come to a boil.

Then reduce heat, cover and simmer for 30 mins. Stir occasionally while simmering.

After 30 mins open pot cover and continue to simmer for another 15 mins till gravy is reduced.

Add in the rest of the spring onions and mix well.

Dish out and serve hot.

Stewed Chicken with Ginger and Onions

This is another favourite chicken stew recipe for the family. The recipe is adapted from the book Secrets of Nutritional Chinese Cookery by Ng Siong Mui. You can say it's a kinda Cantonese chicken dish.

Ingredients:

1 kg chicken thighs
8 slices old ginger
3 cloves garlic, chopped
3 stalks of green onions cut into 5cm lengths
1 large yellow onion, chopped
1 small can of button mushroom
1 small carrot, wedged
300 mls water
3 tbsp oil

Marinade for chicken ( one hour)

1 tsp salt
1 tsp sugar
1 tsp light soya sauce
1 tsp dark soya sauce
1 tbsp chinese wine
1 tbsp oyster sauce
2 tbsp cornflour
1 tbsp oil

Method:

Heat 3 tbsp of oil and fry ginger and garlic till fragrant.

Add in spring onions, yellow onions, carrots and mushrooms and fry for about 2 minutes.

Add in the marinaded chicken pieces without the liquid and fry for another 5 mins or till the chicken pieces brown a little.

Add in 300 mls of water, cover and bring ingredients to a boil.

Lower heat and simmer for another 40 mins.

Dish up and ready to serve.

Kinky...Kai Yang Chicken

This seasoning is one of my family's favourite. Just need to add a couple of tbsp of oil to the seasoning to one kg. of chicken parts and marinade for at least 2 hours or overnight. Grill chicken at 200 degree c for 40 mins and the dish is ready to serve. The seasoning is heavy on tumeric and tends to stain the tablecloth yellow.

Gorgeously.....Grilled Shrimp Paste Chicken

You know how I dislike to deep-fry food in the kitchen. I remembered Zu had shared her grilled crispy chicken in her blog and I adapted her recipe using the following seasonings below. The result is a crispy skinned chicken and ds B enjoyed eating it.

Ingredients:

1 kg chicken mid-joint wings

4 tbsp shrimp paste powder

1 no. egg

2 tbsp sugar

1 tsp salt

4 tbsp crispy fry mix

1 tbsp chinese cooking wine

2 tbsp sesame oil

Method:

Mix all the ingredients above and marinade the chicken parts with it for an hour or more.

Lay out chicken parts on an aluminium paper lined baking tray.

Bake at 200 degree C for 40 mins or until chicken parts turn golden brown.