TRINIDAD CHICKEN STEW

 

 

This recipe inspired me when I was looking at the William Sonoma catalog few months ago introducing a Sous Chef Series: Sedesh Boodram’s Trinidad Chicken Stew and the easy recipes that sounds so delicious.

 

This is a staple recipe of the Caribbean island where Boodram grew up and a dish he remembers his mother cooking for him.

 

This simple, one-pot chicken braise derives much of its flavor from a brown-sugar caramel. Boodram says you shouldn’t be afraid of allowing the caramel to achieve a deep brown color: “Like the dark roux in gumbo, the caramel is what gives the dish its depth of flavor.”

 

Boodram prefers to use chicken thighs for this recipe rather than breasts, because they’re more flavorful and don’t dry out the way white meat might. If you like your food spicy, add a bit of Sriracha to the stew at the end.



 

 

 

 

Recipe adapted from Sedesh Boodram (William Sonoma Catalog)

 

Recipe Yield : 2 serving ( plus leftover )

 

Cook Time : 35 minutes

 

 

INGREDIENTS :

 

2 pounds chicken tights, boneless and skinless, cut into 2-inch pieces

1 large tomato, cored and finely chopped

1 medium yellow onion, finely chopped

2 medium garlic cloves, peeled and finely chopped

12 green onions, thinly sliced sliced on a bias; about 3/4 cup

1/2 large bunch cilantro, leaves and stems from 1/4 bunch finely chopped, about 3 tbsp.; plus the whole leaves from the remaining 1/4 bunch, about 1/4 cup of leaves

20 sprigs fresh thyme, leaves picked from stems and finely chopped, about 1 tbsp.

1 tbsp plus 1-1/2 tsp fine sea salt

2 tsp freshly ground black pepper

1/4 tsp sweet paprika

1/4 cup grapeseed oil

2 tbsp lightly packed light brown sugar

3 cups chicken broth

1 can (15 oz) pinto beans, drained and rinsed

4 cups cooked long-grain rice

Sriracha chili sauce, for serving

 

 

 

DIRECTIONS :

 

1. In a large mixing bowl, add the:

• chopped chicken tights
• chopped tomato
• chopped yellow onion
• chopped garlic
• 1/2 cup sliced green onions
• chopped cilantro
• chopped thyme leaves
• fine sea salt
• freshly ground black pepper
• sweet paprika

Combine all the ingredients using a wooden spoon and set aside for 10 minutes.

 

2. In a large pot set over medium heat, add the grapeseed oil . Once the oil begins to shimmer, about 

two minutes, add the light brown sugar.

 

3. Stir occasionally, until the sugar begins to bubble and turn into a dark brown caramel, 2 to 4 minutes. Remove the marinated chicken from the bowl and add it to the pot, stirring occasionally to brown the chicken, about 10 to 12 minutes.

 

4. Add the chicken broth and bring to a boil over high heat, then reduce the temperature to medium-low.

 

5. Stir in the rinsed pinto beans. Cook until the pinto beans are warmed through, about 15 minutes.

 

6. Turn off the heat and use a ladle or slotted spoon to transfer the chicken to a plate. Serve the stew over the cooked long-grain rice. Sprinkle with the whole cilantro leaves and remaining 1/4 cup of sliced green onions. Served with the Sriracha chile sauce.

 



ROLLED CHICKEN BREAST WITH TOMATO SAUCE & BASIL OIL & CHAMPAGNE RISOTTO

This entree really delicious.....the Rolled Chicken Breast is tasty with salty prociutto, provolone cheese, fresh rosemary wrapped inside and a touch with a delicious tomato sauce. The side dish of this entree, I served it with the Champagne Rissotto with Asparagus and this entree also go along well with a glass of good white wine or champagne. Enjoy!!!

 

Recipe for Rolled Chicken Breast with Tomato Sauce & Basil Oil
This recipe is from ABC Good Morning America by Chef Wolfgang Pucks

INGREDIENTS :

4 chicken breast, halves
4 slices prociutto
4 slices provolone cheese
4 fresh basil leaves
3 tbsp extra virgin olive oil
Pinch of chili flakes
1 tbsp fresh rosemary, chopped
2 tbsp white wine
Kosher salt & pepper, to taste
12 oz  jarred tomato sauce
4 tbsp buttered bread crumbs

- Basil oil for garnish *
- Fried basil leaves for garnish (optional)



METHODS :

1. Preheat the oven to 400 degree Fahrenheit. Pound the chicken breast with mallet until 1/4" thick, then season with salt and pepper.

2. Place 1 slice each of prociutto, basil and provolone cheese. Tuck inside and roll up as for jelly roll. Skewer with bamboo skewer or tie.

3. In a medium size bowl add olive oil, pinch of chili flakes, rosemary, white wine, tomato sauce, salt and pepper. Whisk the ingredients together and pour into a baking dish. Place rolled chicken breast on top of the sauce. Sprinkle top of chicken with bread crumbs, cover with parchment paper and aluminum foil, and placed in preheated oven for 20 minutes.

4. Remove foil and parchment paper. Continue to cook until breadcrumb turn golden brown, about 5 minutes. Remove from oven and let it stand for 5 minutes before serving.



* For Basil Oil
2 cups fresh basil leaves
1 cup olive oil

In boiling salted water, blanch basil for 2 seconds. Refresh in bowl of iced water and drain well. Place on baking tray lined with paper towel and let it dry for 1 hour. Pour olive oil in a blender. Turn machine to puree and slowly add in the basil. Continue to process until pureed and well blended. Transfer to a squirt bottle and allow to steep for a few hours. Use as needed.


Recipe for Champagne Risotto with Asparagus
This recipe is from Chef Giada De Laurentiis
 
INGREDIENTS :

4 thin slices prociutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tbsp butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 tsp salt
1/2 tsp freshly ground pepper


METHODS :

1. Preheat the oven to 450 degree Farenheit.

2. Place the slices of prociutto on a lightly greased baking sheet. Bake until the prociutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

3. In a medium saucepan, bring the chicken broth to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken broth for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken broth at a low simmer.

4. In another medium saucepan, melt 1 tbsp of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering chicken broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt and pepper.


To Garnish This Entire Entree

Cut the Rolled Chicken Breast into serving bites and placed on the individual serving platter. Then spoon some tomato sauce on top of the chicken.
Spoon the Champagne Rissoto on the side of the chicken and drizzle with some Basil Oil on top of the chicken and risotto.
Garnish the risotto by breaking the crisp prociutto into smaller pieces and topped the chicken with fried basil leaves.
Serve immediately.

CHICKEN IN SPICY SOY SAUCE

Another favorite of my family.......yummy, yummy chicken and with a hint of spicy soy sauce.


Preparation Time : 30 minutes
Cooking Time : 20 minutes


INGREDIENTS :

2 organic chicken whole legs, deboned
1 small cucumber, diced
3 tbsp oil
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tsp chili powder

Seasoning (Mixed)
2 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp toasted sesame seeds
1 tsp sesame oil
1/2 tsp sugar
1 stalk green onion/spring onion, chopped
1 stalk coriander/cilantro leaves, chopped


METHODS :

1. Cook the chicken thighs in boiling water for 10 minutes. Remove from the heat, leave to immerse in the stock till cool. Cut the cool chicken thighs into pieces and place it onto a serving platter lined with diced cucumber.

2. In the wok, heat up the oil, saute the chopped garlic and ginger until aromatic in a low heat. Dish and drain the crispy garlic and ginger in a bowl. Then in wok with aromatic hot oil, add 1 tsp of chili powder and stir well. Pour out the aromatic spicy oil into a bowl and set aside.

3. Slowly pour the seasoning over the chicken, sprinkle with crispy garlic, ginger, chopped cilantro leaves, green onion and sesame seeds on top.

4. Lastly drizzle the aromatic chili oil over the chicken and serve.

ROASTED DRUNKEN SALT CHICKEN

Hello everyone.....yes, I'm back after disappeared for awhile and not posting any blog. Anyway...today I'm introducing my new recipe of the Roasted Drunken Salt Chicken. This chicken is so moist and salty....well....it's even wonderful when eating with steamed white rice....yummy!!!!


Preparation Time : 15 minutes
Cooking Time : 45 minutes


INGREDIENTS

1/2 whole organic chicken

Marinate (Mixed)
1 tbsp salt
2 tbsp chopped sand ginger (cekur)
1 tbsp chopped ginger
5 tbsp glutinous rice wine (yellow wine)
1/2 tsp five spice powder
Dash of pepper


METHODS

1. Mixed the marinate ingredients and rub it all over the chicken and marinate for about 30 minutes.

2. Preheat oven at 400 degree Fahrenheit (200 degree Celsius).

3. Put the marinated chicken onto a piece of aluminum foil and wrap it up.

4. Bake in the preheated oven for about 45 minutes.

5. Removed from oven, unwrap the parcel and served hot.
 

LEMON GLAZED CHICKEN WINGS

This Lemon Glazed Chicken Wings is really the best recipe I ever created. These wings have the taste of sweet and tangy and my kids are the big fans. Hereby....let me share this special recipe with all of you =)

INGREDIENTS :

2 lb whole chicken wings, cleaned and cut in 2 pieces with the tips removed

2 tsp freshly grated ginger

6 slices of fresh lemon, or more for ganishing

For Marinate Seasoning :

2 tbsp light soy sauce

1 tsp kosher salt

2 tsp cornstarch

4 tsp Shaoxing cooking wine

Some freshly ground black pepper

For Seasoning Sauce :

3 tbsp honey

2 tbsp sugar

2 tbsp fresh lemon juice

4 tbsp water

2 tsp cornstarch

METHODS :

1. In a bowl, mix all the marinade seasoning and add the cleaned and patted dry chicken wings. Covered the bowl with plastic wrap and refrigerator for at least 2 hours.

2. Heat the saute pan with some vegetable oil over medium heat. Pan fried the chicken wings both sides until golden brown. Stir in the grated ginger, covered and cook for at least 5 minutes or until the chicken wings are throughly cooked.

3. Open the cover and poured in the seasoning sauce with the lemon slices and stir until well combined. Cook the sauce until thickened and dish up on a platter.

Serve hot with some steamed white rice

HAINANESE CHICKEN RICE / 海南雞飯

Although Hainanese Chicken Rice is a mainstay in food food courts and restaurants in Singapore and Malaysia, its origins lie with the Chinese living on the island of Hainan off the coast of China.

I would like to share this recipe which I found from my favorite blogger friends, Jaden at Steamy Kitchen. After attempting with so many recipes, I found this is the best I ever found. The Hainanese Chicken tastes so good and delicious with the combinations of the Ginger Scallion Sauce, Garlic Chili Sauce and some ABC brand sweet dark soy sauce. Hereby I would like to share this recipe with friends.

INGREDIENTS :

FOR POACHING THE CHICKEN

1 whole chicken ( about 3.5 to 4 lbs ), preferably Organic

Kosher salt

4" section of fresh ginger, sliced in 1/4" thickness

2 stalks green onions, cut into 1" sections ( both the green and white parts )

1 tsp sesame oil

FOR THE RICE:

2 tbsp chicken fat or 2 tbsp vegetable oil

3 cloves garlic, finely minced

1" section of ginger, finely minced

2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer

( I soaked for 2 hours )

2 cups reserved chicken poaching broth

1" fresh ginger

a generous pinch of salt, to taste

FOR THE GARLIC CHILI SAUCE

1 tbsp lime juice

2 tbsp reserved chicken poaching broth

2 tsp sugar

4 tbsp Sriracha chili sauce

4 cloves garlic

1" fresh ginger

a generous pinch of salt, to taste

FOR THE GINGER SCALLION SAUCE

(recipe courtesy of My Kitchen Snippets)

1/4 cup finely grated ginger

1/2 cup finely chopped green onion

1 clove garlic, finely chopped

3 tbsp sesame oil

1/2 cup vegetable oil

salt and pepper to taste

FOR THE TABLE

1/4 cup dark soy sauce ( I used ABC brand sweet dark soy sauce )

Few sprigs cilantro leaves

1 cucumber, thinly sliced or cut into bite-sized chunks

METHODS:

1. To clean the chicken, with a small handful of kosher salt, rub the chicken all over, getting rid of any loose skin and dirt. Wash and pat the chicken very dry inside and outside. Season the chicken generously with some salt inside and outside. Stuff the chicken with the ginger slices and green onion. Place the chicken in a large stockpot and fill with cold water to cover the chicken by 1-inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook about 30 minutes more ( less if you're using smaller chicken ). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickness part of the tight not touching the bone and it should be read 170F.

2. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and discard the ginger and green onions. Don't forget to reserve the poaching broth for your rice, chili garlic sauce and accompanying soup. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture.

3. To cook the rice: Drain the rice. In a wok or saucepan ( use a medium saucepan if you plan on cooking the rice on the stove top ), heat 2 tbsp of cooking oil over medium-high heat. When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. But be careful not to burn the aromatic!!! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.

To cook rice on the stove: In the same saucepan, add 2 cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Removed from heat and let it sit with the lid on for about 5-10 minutes or more.

To cook rice in rice cooker: Pour aromatics and rice ( after frying ) into your rice cooker, add 2 1/2 cups of your reserved poaching broth and salt. And turn on the rice cooker switch.

4. While your rice is cooking, removed the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carved the chicken into serving size to served.

5. To make the garlic chili sauce: Blend your garlic chili sauce ingredients in a blender until smooth and bright red.

6. To make the soup: You should have 6 to 7 cups of reserved poaching broth leftover to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.

7. To make the ginger scallion sauce: Put the ginger, green onion and garlic in a bowl. Add in sesame oil, salt and pepper. Stir well and set aside. In a small saucepan, heat up the oil until smoking hot. Pour the hot oil carefully and slowly into the ginger mixture. Using a chopstick and mix it well.

NOTE: Please be careful when you pour the oil into the ginger mixture as the oil will splatter and bubble over the herbs.

Serve the chicken rice with garlic chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnished with cilantro leaves or green onions.

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE

This is one of my favorite recipe from Giada De Laurentiis at Food Network. This is an Italian cuisine and it's so delicious to serve it to your family and friends.

INGREDIENTS :

1 (4 lb) whole chicken, cut into pieces

1/4 cup balsamic vinegar

2 tbsp Dijon mustard

2 tbsp fresh lemon juice

2 cloves garlic, chopped

2 tbsp olive oil

1/2 cup low-salt chicken broth

1 tsp lemon zest

1 tbsp chopped fresh parsley leaves

Salt and freshly ground black pepper

METHODS :

1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in a small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

2. Preheat the oven to 400 degree F. Remove the chicken pieces from the bag and arrange it on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.

3. Transfer the chicken pieces to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings. Drizzle the pan drippings over the chicken.

4. Sprinkle the lemon zest and parsley over the chicken, and serve.

MY VALENTINE'S DAY

As the February 14 is a day for all lovers and is time to celebrate it with love. I always with the mood when comes to this day and here's sometime I wanna share with all my friends.

A table with full of inspiration of foods and chocolate. Will share all these recipes on my blog soon....so keep tuning in =)

Chocolate Dipped Strawberries

Fried Cheese Ravioli

Lemon-Butter Green Beans with Pine Nuts

Roasted Chicken with Balsamic Vinaigrette

Gianduja Souffle / Hazelnuts Chocolate Souffle

PAN-FRIED AROMATIC BONELESS CHICKEN WHOLE LEGS

I  love this recipe so much that I cooked them almost once a month for my family. Home cook meals are always the best and we are happy when seeing our family enjoy our cook :)

INGREDIENTS :

2 whole chicken legs, deboned

Marinade:

1 egg
1 tbsp Maggi seasoning
1/2 tbsp sugar
2 tbsp Shaoxing wine
2 tbsp corn flour / cornstarch
a dash of sesame oil and pepper


Sauce:

2 tbsp water
2 tbsp Maggi seasoning
1/2 tbsp light soy sauce
1/2 tbsp sugar
3 tbsp Shaoxing wine
a dash of pepper and sesame oil



METHODS :

1. Combine the marinade sauce ingredients until well mix. Marinade the whole deboned chicken legs for at least 30 minutes ( Do not over marinate or else the chicken will be salty ).

2. In a non-stick pan, heat up 2 tbsp vegetable oil and pan-fried the marinade chicken until golden brown and cooked. Add in the sauce ingredients and cooked until the sauce becomes thick.

3. Remove the chicken and put it on the cutting board. Immediately cut the chicken into bite pieces and serve it hot.

SPICY BONELESS & SKINLESS CHICKEN TIGHTS

Boneless and skinless chicken tights....does it sound healthy to you??? Well...it is!!! This recipe is kinda similar to Indian recipe like Tandoori if you grilled them. But I baked them because it was raining the whole day at my place.

Anyway...the dish turn outs very delicious, spicy and juicy. Well....hope you'll like this recipe of mine....ENJOY!!!

INGREDIENTS :

8 chicken tights, boneless and skinless, pierced all over with a fork
5 cloves garlic, peeled and chopped
1 2-inch ginger, peeled and chopped
1 jalapeno pepper, seeded and chopped
1 lemon, zest and juiced
2 tbsp tomato paste
1 tsp cumin powder
1 tsp coriander seeds / ground coriander
salt to taste



METHODS :

1. In a food processor, grind to paste the garlic, ginger, pepper, tomato paste, cumin powder, coriander, salt, lemon juice and zest.

2. In a 13 x 12 baking sheet, add in the chicken tights and rub it with the grind paste evenly. Cover and refrigerator for up to a day.

3. Preheat the oven to 400 F and let the chicken tights comes down to a room temperature before baking.

4. Bake for about 45 minutes or until the chicken is done.

5. Serve it hot with sauce and steamed white rice.

THREE CUPS CHICKEN/SAN BEIJI (三杯雞)

Three Cups Chicken / San bei ji ( 三杯雞 ) is a popular chicken dish in Chinese Cuisine. The dish originates from the Jiangxi Province of southern China, and is a specialty of Ningdu. However, it has become especially popular in Taiwan, so much so that it is said "a restaurant that cannot cook San bei ji is not a true Taiwanese restaurant."

Its name literally translates as "three cups chicken," referring to the sauce used for it.

For each chicken, a cup each of soy sauce, rice wine and sesame oil are added. Some Taiwanese believes that the traditional recipe called for a cup each of soy sauce, sesame oil and sugar, with added ginger and basil.

For today generations, nobody cook a big pot for a family of 4 or 5 and I change the recipe to a minimum serving.

INGREDIENTS :

2.5 lb chicken tight, cut into small pieces
40 ml sesame oil
1 tbsp garlic, coarsely chopped
1.5-inches ginger, thinly sliced
7 stalks green onions, cut into 1-inch length and seperate the white and green parts
8 pieces dried chilies, soaked and drained (if you don't like too spicy, reduce the chilies)

Marinate:
1 tbsp sesame oil
1 tbsp soy sauce

Seasoning:
1 tbsp dark soy sauce
80 ml light soy sauce
120 ml Shao Hsing Hua Tiau wine
1 tbsp sugar or to taste
50 ml water
salt to taste


METHODS :

1. Marinate the chicken pieces with the marinate ingredients for at least 1 hour or more before cooking.


2. On a large heavy skillet with a medium heat, saute the garlic, ginger, white part of green onions and dried chilies in the sesame oil until fragnant, about 3-4 minutes. Add in the marinated chicken pieces and toss for another 2-3 minutes, until lightly the chicken lightly browned.

3. Pour in the seasoning ingredients except the salt and let it come to a boil.

4. Reduce the heat and simmer covered for about 30 minutes. Then continue to simmer uncovered, for another 15 minutes or more until the sauce has reduced by half and chicken is tender. Stir occasionally while simmering.

5. When the dish is almost done, add the rest of the green onions and season with salt to taste.

6. Serve it hot with a bowl of steamed white rice and enjoy!!!

BALSAMIC CHICKEN DRUMETTES

I got this recipe from Giada De Laurentiis at Food Network show. I always love to watch how she introduce each ingredient and she always teach you step by step how to prepare each meal.

Chicken drumettes are always one of my family favorite. These drumettes is so yummy and is really a WOW to my family. Here I would like to share the recipe with all my friends and anyone who visit my blog.

INGREDIENTS :

1/2 cup balsamic vinegar
1/2 cup honey ( I used Organic Honey for more pure taste )
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumettes from the chicken wings
2 tbsp toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley ( Italian parsley )



METHODS :

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs and garlic cloves in a large resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumettes to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinade for 2 hours.

Preheat the oven for 450 F.

Place the chicken drumettes on a non-stick foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinate liquid in a small saucepan. Bring to boil ( in order to kill the bacteria ). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve on the side.

Use a pastry brush to brush some of the reserved cooked marinate sauce on the chicken drumettes. Place the chicken drumettes on a serving platterand sprinkle with the toasted sesame seeds and the chopped parsley.


Cook's note from Giada : I like the rosemary and garlic flavors in the background.
Brushing the cooked drumettes with the reduced marinade helps
the flavors along. Also, re-moistening helps the parsley and the
sesame seeds to adhere.

SOY SAUCE CHICKEN RICE

This is one of my special chicken rice which I make the sauce with my own recipe and the chicken with the hainanese style. Well...this dish is one of my family favorite and I loved to served it with the ABC Medium Sweet Dark Soy Sauce and some Siracha hot sauce.


These are the ingredients for the sauce - chopped garlic, shredded ginger and some green onions. In a wok, stir fry all the ingredients until fragrant and then add about 1/2 cup of soy sauce, 2 tbsp of sesame oil and 2 tbsp of sugar. Adjust the flavor to the right taste and pour it in a bowl and set aside.


I boiled the chicken in a pot of hot boiled water with some sliced gingers for almost 30 minutes and turn off the fire with the lid remain closed for about 20 minutes. Then turn on the fire again and let it boil for 15 minutes and turn off the fire. Removed the chicken from the pot of water and rub it with 5 tbsp of sesame oil all over the chicken and the inside cavity too. Let it cool for 20 minutes before craving. The remaining of the soup, I used it for cooking the rice with some of the gingers too.


Served it hot with the sauce on top of the chicken with chicken rice

CRISPY GARLIC FLAKES WITH PLUM SAUCE CHICKEN

I would like this recipe with all my blogger friends and hope you'll love it. This entree is taste so delicious with the crispy garlic.....you'll got to try it!!!

INGREDIENTS :

2 chicken whole legs, cut into pieces
10 pips garlic, peeled and sliced thinly

Marinate:
1 tbsp light soy sauce
1 tbsp Shaoxing hua tiau wine

Sauce (mixed well)
4 tbsp water
4 tbsp plum sauce
1/2 tsp sesame oil
salt to taste


METHOD :

1. Mix the chicken with the marinate ingredients and let it sit for at least 30 minutes.

2. In a wok, add 3 tbsp of cooking oil and deep fry the garlic in low heat until golden brown and crispy. Dish and drain.

3. Deep fry the chicken in hot oil until golden brown and cooked. Dish and drain.

4. In a clean wok, cook the sauce until thick and sticky. Add in the chicken and mix it well. Dish up and sprinkle the fried garlic flakes on top and served hot.

CLAYPOT CHICKEN RICE

INGREDIENTS :

2 chicken whole legs, cut into pieces
1 pair preserved Chinese sausage/Lap Cheong, sliced thinly
50 g salted fish, cubed
2 tbsp shredded ginger
2 tbsp shredded spring onion

Seasoning:
1/4 tsp salt
1 tbsp oyster sauce
1/2 tbsp light soy sauce
2 tbsp Shaoxing Hua Tiau wine
dash of dark soy sauce
1 tbsp corn starch
3 tbsp water


METHOD :

1. Mix the chicken leg pieces, spring onion and ginger with the seasoning and marinate for at least 30 minutes.

2. Meanwhile, in a hot wok, stir fry salted fish until fragrant and set aside.

3. In a steamer, steam the marinate chicken in high heat for 20 minutes or until cooked.

4. Then add the washed rice in a claypot to cook in low heat. Once it cook, add in the preserved chinese sausage and cook another 15 minutes.

5. Lastly turn of the fire and add in the steamed chicken on top of the claypot rice with the salted fish and some dark soy sauce. Mix it well and served hot.

CHINESE FIVE-SPICE LACQUERED CHICKEN

From China to Peru, from Hungary to France, at any given time, anywhere in the world, you can smell the aroma of a chicken roasting in the oven.
This recepi is courtesy from Food Network Kitchen Cookbook.


Ingredients:


Chicken

1 3-to-4 pound chicken, excess fat trimmed and giblets removed
3 scallions (white and green parts), cut in 4 pieces
6 coin-sized slices fresh ginger
1 1x3-inch strip orange zest
2 tsp peanut oil
2 tsp dark sesame oil
2 tsp honey
1 tsp lite soy sauce
2 tsp five-spice-powder


Sauce

1/2 cup lite soy sauce
1/4 cup rice vinegar
2 tsp dark sesame oil
1 tsp finely grated orange zest
1/2 tsp peeled, grated fresh ginger
1 small clove garlic, minced
1 scallion (white and green parts), thinly sliced


Method:

1. For the chicken: Preheat the oven to 425F. Stuff the chicken cavity with the scallions, ginger coins, and orange zest. Set a v-or regular rack in a roasting pan and brush with 1 tsp of the peanut oil. Whisk the remaining 1 tsp peanut oil with the sesame oil, honey, and soy sauce. Brush the soy mixture over all of the chicken and sprinkle with five-spice powder.

2. Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place the chicken breast side down on the rack and roast until the back is golden brown, 35 to 40 minutes. Remove chicken from the oven and turn it breast side up. Cut the string where it holds the legs together and gently open the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the tight registers 170F, 20 to 25 minutes more. Transfer to a carving board and let it rest for 10 minutes before carving.

3. For the sauce : Whisk the soy sauce with the rice vinegar, sesame oil, orange zest, ginger, garlic, and scallion in a small bowl. Carve the chicken into 8 pieces, serve with rice, and pass the dipping sauce at the table.

CLAYPOT BRAISED CHICKEN WINGS

Ingredients :
2 lbs chicken wings ( sectioned )
6 pcs ginger sliced
6 cloves garlics
1 bag Spice for Spice Food
4 pcs Shitake dried mushrooms ( soaked till soft )
3 cups chicken broth
1/4 cup Hua Tiau wine
2 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp vegetable oil ( for cooking )
salt & pepper to taste


Method :

1. Heat vegetable oil in a sauce pan and stir in ginger and garlic till fragrant.
Then add mushrooms and chicken wings.

2. Add oyster sauce, dark soy sauce, light soy sauce, hua tiau wine and stir fry for
15 minutes. Meanwhile, preheat the claypot in medium fire.

3. Then add chicken broth and a bag of Spice for spiced food and season with salt
and pepper to taste.

4. Transfer the chicken wings to the pre-heated claypot to boil and turn the fire to
low. Simmer for about 1 to 1 1/2 hour or until the meat is tender.