1， Cut chicken at the chest middle bone. My chicken is about 800g.
2, Spread salt over both sides of the chicken.
3, Put chicken on the baking pan with skin side up. Put into the oven and turn to 170 degree C. Roast for 50mins.
4, Prepare sauce: 2 tbsp black pepper sauce, 1 tbsp tomato sauce, 1 tbsp sugar, 1 tbsp honey and 1 tbsp water.
5, Brush the chicken skin with sauce. Turn to 200 degree C. Roast for 10 mins.
6, Brush sauce again and roast for another 10 mins.
Very simple and yummy.
I used 3 big whole chicken breasts, You can also choose boneless chicken leg.
Cut Chicken into small pieces. Actually I cut them into kind of big chunks. 🙂
Marinade:
12 shallots
7 cloves of garlic
2 lemon grass
1 medium piece of ginger
2 tsp turmeric powder
1 tsp cumin powder
1 tsp fennel powder
1 tbsp tamarind paste
2 tbsp sugar
2 tsp salt
2 tbsp oil
Bland all the ingredients above into smooth paste. Put chicken into a bag or a big bowl. add in marinade and marinate for over night.
Brushing sauce: 2 tbsp coconut milk + 2 tbsp honey + 2 tbsp oil
Preheat oven to 200 Degree C.
Put chicken onto skewers. Lay them in baking tray. Brush them with honey coconut mixture. Into the oven for 13 mins (my chicken pieces are very big, you can reduce the time according to the size of the meat.). Take them out, flip the skewers. And brush the coconut sauce again. Turn up the heat to 220 Degree C. Into the oven and roast for another 10 mins.
Dipping peanut chili sauce:
8 shallots
5 cloves of garlic
1 lemon grass
1 medium piece of ginger
3 tbsp chili paste
2 tbsp belacan
Blend them into paste.
Heat a pan, add in 1 tbsp oil. When oil is hot, add in chili paste mixture. Stir fry till aromatic. Add in 1 cup water, 2 tbsp tamarind juice, 6 tbsp sugar, 1 tsp salt and 1 cup ground peanut. Bring to boil and simmer to reduce the sauce.
Serve the chicken with peanut chili sauce, cucumber and onion.
Ingredients:
small chicken drumsticks 12-14
Prawn paste 2 tbsp
White pepper powder 1/2 tsp
Oyster sauce 1 tbsp
Chinese cooking wine 2 tbsp
Sesame oil 1 Tbsp
Sugar 1 tbsp
Flour 5 tbsp
Potato starch 5 tbsp
Baking powder 1/4 tsp
1 beaten egg
Water 50ml
Oil for frying
1, put all the chicken drumsticks into a big bowl, add in prawn paste, sesame oil, white pepper powder, oyster sauce, Chinese cooking wine, and sugar. Mix well, marinate for at least 3 hrs.
2, in a bowl, mix flour, starch, baking soda.
3, add in 1 beaten egg and water. Stir well till smooth.
4, heat enough oil in a deep pot. Test the oil temperature by dropping in a very tiny chunk of batter. If the batter flows up immediately, it means the temperature is ok.
5, dip chicken into the batter and fry till golden brown.
1, Heat a pan, add in 2 tsp oil.
2,When oil is hot, add in chicken drumstick. Mine chicken drumsticks are quite big, I used 3 of them, about 400g.
3, Fry chicken drumstick with low medium heat for a while till slightly golden brown.
4, Set chicken aside. Use the same pan, no need to wash it.
5, Add in chopped 1 onion, 4 cloves of garlic. Stir fry with low heat till onion turns translucent.
6, Add in chopped green chili. You can also choose bell pepper. I just like it to be a bit spicy. Stir fry till aromatic.
7, Add in 1 can of diced tomato, about 400g. Stir fry and simmer for 5 mins.
8, Add chicken into the pan. Pour in stock or water enough to cover all ingredients.
9, Add in 2 tsp sugar, a bit bay leaves. Bring to boil with high heat. Then reduce to low heat and simmer for 40 mins.
10, Off the lid and turn up the heat. Reduce the sauce a bit.
11, Season with salt.
The sauce goes with both rice and pasta.
I used about chicken middle wing part. About 400g.
1, Put all the chicken into a big bowl. Add in 1 tsp ground garlic, 1 tsp ground ginger, 2 tsp paprika powder, 1/4 tsp salt, 1/4 tsp light soy sauce, 1/2 tsp black pepper. Mix well.
2, Marinate for about 2 hours.
3, In a bowl, mix 1 cup flour, 1/4 cup corn starch, 1/2 tsp salt, 1/2 tsp black pepper and 1/4 tsp turmeric powder.
4, Roll chicken in flour mixture. Prepare a bowl of water. dip Flour-coated chicken into water. Then roll in dry ingredient again. Shake off the excessive.
5, Deep fry for about 8-10 mins or till golden brown color.
For the fillings, I use chicken, eggplant, onion and carrot.
Ingredients:
Chicken 50g
small eggplant 1
small carrot 1
small onion 1/2
light soy sauce 2 tsp
oyster sauce 1 tsp
salt 1/2 tsp
sugar 1/2 tsp
Today is my resting day. I was planning to make some dessert. That’s why I bought some fresh pandan leaves from supermarket. Yet, I checked my kitchen, there was 1 ingredient missing. So I decides to make pandan chicken instead.
1, To prepare marinade. 4 cloves of garlic, 3 red shallot, 1 small chunk ginger, 2 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp sugar and 1 tbsp coconut milk. Put all of them into blender and blend into paste.
2, Prepare chicken. I use chicken legs. So I need to remove the bone first. You can just use boneless chicken leg or chicken breast. So the chicken is about 400 g. Cut them into smaller pieces. Similar to size of my half palm or even smaller. Because later they will be fried. If the chicken pieces are too big, it will be easily for them to get burnt while the inside still remains uncooked.
3, Put all the chicken into a big bowl. Add in marinade. Marinate for 2 hours.
4, Wash pandan leaves. Make them a knot and put the chicken inside the knot. Just make sure chicken stays inside the pandan leaves. You can pin it with toothpick if you want.
5, Deep fry them in oil with low medium heat, till the chicken turns beautifully golden brown color. Pandan leaves will also be crispy. And your kitchen will smell incredible. 🙂
Ingredients:
chicken leg 3 about 700g
Small lime 10
chopped green chili 4 (you can use red chili too)
chopped garlic 4 cloves
light soy sauce 1/2 1 tbsp
sugar 1 tsp
salt 1/2 tsp
ice cold water
1, Put chicken into a pot, add in enough water. Bring to boil with high heat. Skim the soup and remove all the dirt. Turn to low heat and simmer for 40 mins.
2, Soak cooked chicken leg into ice cold water to let them cool down.
3, Squeeze 5 limes to get the juice and cut the rest 5 into slices.
4, Tear chicken leg with hand, remove the bone and tear chicken meat into small chunks.
5, heat a pan, add in 2 tsp oil. Saute chopped garlic and chili till aromatic.
6, add in light soy sauce, sugar and salt. When sugar is fully dissolved, off the heat and cool down.
7, Add lime juice into the sauce, mix well.
8, In a big bowl, add in chicken meat, sauce mixture and lime slices. Mix well.
Very refreshing for hot weather. My husband loves it.
Ingredients：
1 big whole chicken leg
cordyceps 50g
red dates 3 (seed removed)
logan meat 1 tbsp
goji berries 1tbsp
Super nice soup.
This is a typical dish of Northern China cuisine. 2 secret ingredients are dried mushroom and sweet potato glass noodles.
I brought them here from my hometown when last time I went back.
This type of sweet potato glass noodles need to be soaked in water for hours to get softened. Also wash mushroom many times and soak them before cooking.
Stir occasionally and reduce the sauce with high heat.
Cooking For Fun 