Black Pepper Chicken Chop

Ingredients
2 whole chicken legs, deboned

Seasoning ingredients
1 tbsp Lea & Perrins Worcestershire sauce
1 tbsp premium oyster sauce
1 tbsp sugar
1/8 tsp pepper
4 shallots, blended and squeezed for juice
¼ tsp chicken stock granules

Sauce ingredients
2 tbsp black pepper sauce
2 tbsp Lea & Perrins Worcestershire sauce
1 tsp sugar
¼ tsp coarsely ground black pepper
4-5 tbsp water

Method:
Marinate chicken with seasoning ingredients for several hours, preferably overnight in the refrigerator. Heat up oil and place the chicken on the pan. When the chicken is cooked, remove and place on individual serving plates. Add the remaining seasoning ingredients and the sauce ingredients to the pan and cook briefly to a boil. Dish up or pour on the chicken.

Steamed red wine chicken

Family members have been continuously blessed with babies particularly this year and my mom has been making the Chinese red wine for them to be consumed during their confinement. My mum, as usual would keep few bottles of the red wine for me to cook one of my favourite dish…. the red wine chicken.

Ingredients
400 gm of chicken (cut into pieces)
5 slices of Tong Kuai (Anglelica)
1 tablespoon Kei Chi (Wolfberry)
1 cup of home made Chinese red wine
1 tsp of tapioca flour
1 tsp of salt

Method
1. Rub the tapioca flour and salt onto the chicken.
2. Place the Tong Kuai (at the bottom) and the chicken on a steam plate.
3. Pour the red wine into the steam plate and sprinkle the Kei Chi on the chicken.Steam at high heat for 15 minutes. Serve hot.

Marmite Chicken

This recipe was adapted from Kuali but made slight changes to it.

Ingredients
½ a chicken, chopped

Marinade
½ tsp pepper
1 tbsp oyster sauce
1 tsp light soy sauce
½ a beaten egg
3 tbsp cornflour

Sauce ingredients
1 tbsp marmite yeast extract
1 tbsp sugar
1 tsp honey
1 tbsp light soy sauce

A pinch of chicken cube

100ml water

Method

Season chicken with marinade for at least an hour. Deep-fry in hot oil till golden or until cooked through. Dish out and drain from oil. Heat 1 tablespoon oil in a wok and pour in sauce ingredients. Cook over medium low heat until sauce is thick.Return pre-fried chicken to the wok and toss until well coated with the sauce. Dish out and serve.

Roasted Chicken with Pasta

Prepared this meal using the Orange Roasted Chicken recipe. This time replaced orange with one whole lemon (preferred choice). For side dish, cut each potato (leave the skins on) into 4 or 6 even wedges, dependíng on their size. Mix the potatoes with butter and dried thyme leaves and baked it together with the chicken.

For the pasta, for ease, served it with Leggo's Napoletana Pasta Sauce and topped it with mixed vegetables.

Steamed Chicken Rice

Heard from many that chicken rice is easy to prepare so decided to try when I spotted the recipe. The method goes like this: Rub salt and sesame oil on the chicken and steam it for 30 minutes. Sound simple? After the chicken was cooked, realize there's a problem "I do not know how to cut a steamed chicken!" (eventhough it was only half a chicken). Asked help from my maid and she said "Maam, I don't know, maam". Oops! So I know that I have no choice but to just try. There I went "Yee Hah" a few times and the half chicken was finally chopped up. My hubby was surprise to see my new trial and took a picture of it. Presentation? Trying hard to make it looks appetizing :-).

The chicken tasted alright with the sauce. Ingredients for the sauce: Chicken stock (from the steamed chicken), sesame oil, soya sauce and dark soya sauce. For the rice, it doesn't turn out so good. Used butter and garlic. It tasted just like normal white rice. Skipped the chili preparation although knowing it will give a "kick" to the overall meal. Will try again .......

020709

Honey Chicken Rice

My colleagues and I are regulars to a cafe called "Ice-Cream House" for lunch and we usually ordered the set lunch comprising rice with a dish of our choice, a bowl of soup, a drink and a scoop of ice-cream. The idea of placing a sunny side-up egg on the rice is interesting. This makes preparing a meal fast and easy as I only need to cook one dish :-)

Recipe for the honey chicken was adopted from Bay Books

Lemon and Rosemary Chicken Stew

This dish gives a different *kick* to it. The ingredients used are butter, garlic, lemon rind, rosemary, chicken stock and lemon juice. Decided to peel of the skin before cooking the drumstick.

Source: Bay books

Marinated Chicken with Honey

It has been long since my last post in mid-December. Here begin the 2009 year with a chicken recipe from my mum's recipe collection book. Made this as a dish or ......

at times, served it with fried rice and coleslaw for a complete meal.

Ingredients:

500 gm Chicken Drumstick/ Maryland (deboned)

Marinade ingredients:

Lemon juice

2 tbsp Lea & Perrins Sauce

2 tbsp HP sauce

2 tbsp honey

6 pips farlic

1/2 cup cooking oil

A dash of pepper

Salt to taste

Method

1. Combine all marinade ingredients in a bowl

2. Marinate chicken for at least 30 minutes

3. Heat a shallow pan with oil and fry chicken until cooked on both side.

Dinner on Saturday (2)

Prepared 4 simple dishes for 6 – (i) honey chicken, (ii) steamed garlic and ginger fish, (iii) kai-lan with vegetable sauce and (iv) steamed eggs. The recipe for the honey chicken was adapted from Bay Books. Here sharing how the steamed fish was prepared. Fry garlic (chopped finely) and set aside. Fry ginger paste (grind ginger and spring onion) and set aside.
Rub salt on cleaned fish and set aside for at least 10 minutes. Wash and drain off.
Place fish on steaming plate and add ¼ cup of water, 2 tbsp onion oil and 1 tbsp soya sauce.
Steam for 5 minutes. Add in fried garlic and ginger paste and steam for another 5 minutes.
Garnish with diced spring onion.

For the vegetable dish, boil the kai-lan for 4-5 minutes and serve it on a plate. Add in vegetable sauce and fried chopped garlic with oil.

Here is the recipe for the steamed eggs.

Ingredients:
4 eggs
1 tsp salt
½ tsp pepper
1tsp soya sauce
1 tsp onion oil
5 chinese mushroom (sliced)
½ bowl minced meat (fried)

1. Place sliced mushrooms and fried minced meat in a steaming plate.
2. Beat eggs in a bowl and add equal volume of water to eggs. Add salt and pepper.
3. Pour the eggs mixture into the steaming plate and steam for 10 –12 minutes using low heat.
4. Pour in soya sauce and onion oil over the surface.
5. Garnish with diced spring onion and serve hot.

3-side Fried Chicken

Started the first day of December with this easy and quick to prepare meal. The fried chicken was served with 3 side dishes i.e. baby potatoes, cherry tomatoes and broccoli (baked it with cheese) bought from Cameron Highlands, a place famous for their fresh vegetables besides strawberry farms, flower nurseries and tea plantations.

Chinese Roast Chicken with Gravy

This recipe was adapted from All Recipes. Instead of using whole chicken, used only half chicken and half the ingredients accordingly. Did some modification to the chicken after reading some reviews. The chicken came out wonderful but need to improve on the gravy, as personally it tasted a little mild but overall its a good simple dish. Here is the recipe from All Recipes

1 (4 pound) whole chicken
¾ cup soy sauce
1/3 cup sesame oil
1 cup chicken stock
1/8 cup cornstarch

Method:
Preheat oven to 200 degrees C.
Place chicken in a roasting pan. Coat with soy sauce and bake at 400 degrees F (200 degrees C) for 30 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 1 hour.
Drizzle oil over chicken and bake for another 10 minutes. Remove chicken from oven, place on a platter and keep warm.

To Make Gravy: Put roasting pan on stove; pour chicken stock into pan and bring to a boil, stirring frequently, scraping up bits of caramelized soy sauce. In a small bowl, combine cornstarch and water and mix; stir this mixture into roasting pan and stir until well combined and a nice, thick gravy is made. Serve with roasted chicken.

Modification Made: Rub chopped garlic (2 cloves), onion (1/2) and ginger (about 1 inch) under the skin and sprinkle some ground black pepper in addition to the soy sauce and oil.

Black Pepper Chicken

Here's the black pepper chicken. Added more sauce this time. Had finished this sauce and need to replenish soon but unfortunately, I think it's only available in Sarawak.

Black Pepper Pork 24 Sept 08

Mum gave a packet of black pepper sauce from Sarawak and tried using it to make simple pork dish (tried replacing pork with chicken and it tasted as good). It must be the sauce which make this dish tasteful. This is how I do it. Deep fry the pork and set it aside. Leave a bit of oil in the wok. Stir fry one onion (sliced) and then add in 1 cup of the black pepper sauce, 1 tbsp of sugar and 1/2 cup of water. Let the sauce simmer for a while and then add in the pork/chicken. Place some baked cashew nuts on the dish.

Green Curry Chicken

Another day where instant sauce came to the rescue in preparing a simple meal for 3.

Added brinjal, ladyfingers and tomatoes into the green curry and had

fried eggs for a complete meal.

Orange Roasted Chicken

I have been contemplating to prepare main meal using the oven for quite sometime but have not come across any quick and easy recipe until I found this which uses really simple ingredients, only butter, garlic and orange. It feels great to be able to have a nice simple healthy meal even when we are back from work late. The chicken was prepared earlier i.e. marinated and refrigerated overnight and needed only 30 minutes to roast it. Love the simple taste and the juiciness of the chicken. For a complete meal, added mashed potatoes and mix vegetable as side dishes.

My daughter had her dinner earlier but when she saw the chicken, she was so keen to try and ate half of it. It’s such a pleasure to see her enjoying it together with the mashed potatoes.

Source: Bay Books

Pong Teh Chicken

Found out this is a traditional dish originated from State of Malacca. Still doesn't know what is the meaning of "Pong Teh". Anyway, love this dish as the gravy is really nice - uses soy bean paste and lots of shallots.

Source: Recipe by Lucy Koh

"Rice Cooker" Chicken Rice

This dish was originated by my grandma. A dish similar to claypot chicken rice. Instead of using claypot, rice cooker is used. It only takes about 1/2 an hour to prepare this simple and nice meal.

Ingredients:

350g of chicken
1 waxed sausage (sliced)
5 chinese mushrooms (sliced)
5 slices of ginger
4 cloves of garlic (chopped)
3 tbsp of soy sauce
2 tbsp of black sauce
1/2 cup of oyster sauce
2 cups of rice

Heat up the wok with oil. Stir fry garlic and ginger. Add in waxed sausage and mushroom and stir fry for a while. Add in the chicken. Add all sauces and stir fry until the chicken is half cooked. At the same time, cook the rice in the rice cooker (standard level of water for cooking rice). Pour in the stir-fried ingredient into the rice cooker before the rice is fully cooked. Sprinkle some spring onion and serve it with bird eye chilli.

Serving size: 3-4 person

Curry Chicken Rice

A simple dinner for the day.

Fried rice with "ayam masak merah"

Need to prepare a quick dinner so used the ayam masak merah sauce for the chicken. It's good to have some instant sauces at home for quick and easy meal :-)

Chicken in home-made wine

A recipe from mum. Fry chopped ginger with sesame oil until fragrant. Place the chicken followed by dark and light soya sauce and a pinch of salt. Pour in a can of button mushroom. Add in home-made wine and let it simmer for about 20 minutes. Lastly thicken the sauce with cornstarch.