Category Archives: Chicken

Express Chicken Dippers

I’ve been crazy busy with packing these past few days. It’s the summer and I’m moving, that’s why. So here’s how I’ve been satisfying my fried chicken cravings.

With a pack of battered chicken dippers that I got from Iceland, your friendly neighbourhood frozen food store, I managed to get these babies crispy without having to heat up an entire oven. I don’t even know why I didn’t wanna use the oven but here’s an alternative to the traditional stick-it-in-the-oven trick.

Express Chicken Dippers

  1. Straight from the freezer and into a wok on the hob, toss the dippers in frozen.
  2. Turn up the heat to full whack. Put a lid on. TIP! Doing this keeps the moisture in, steaming the dippers.
  3. After a couple of minutes, get them out and chop them into bite-size pieces. (There is no need to perform this step; I have an obsession with cutting my food into bite-size pieces.)
  4. Flip them about every couple of minutes.
  5. Get them out once they start to brown.
  6. Let them cool a little before chowing down, you don’t wanna burn your tongue, like me.
Or, you can always just use the oven.

Grilled Peppers & Sage Chicken Pasta

I wouldn’t call this a Mediterranean dish ‘cos it isn’t exactly one. But the combination of peppers and sage remind me of Greece. Anyway, here’s a simple recipe for a slight taste of the Great Middlelands.

Grilled Peppers & Sage Chicken Pasta

Ingredients:

  • 1 serving of long pasta
  • 1 tsp of olive oil
  • half a small white onion, minced
  • 1 handful of sliced red peppers, inch-long
  • 1 handful of sliced yellow peppers, inch-long
  • 1 handful of sliced mushrooms
  • 1 handful of chicken fillet, breast or drumstick meat, cubed bite-size
  • half tsp of dried sage
  • salt and pepper, for seasoning, to taste
  • handful of spinach leaves, for colour
Cooking:
  1. Get your pasta cooking on the hob. (Remember: The Italians say the water used to cook pasta should be as salty as the Mediterranean
  2. Put a wok on the hob too. Turn the switch up to full whack and get the wok screaming hot. Add the oil in.
  3. Toss the minced white onion into the wok to flavour the oil.
  4. Before the onion turns brown, get the peppers to join the party. This time, let them sit still up to 2 minutes each time before tossing, until they show signs of slight charring. TIP! The trick here is that you don’t have the time to heat up an oven to specially grill your peppers. Pan-searing does the trick.
  5. Add mushrooms and toss.
  6. When the mushrooms are just about done, get everything out and put your chicken cubes in. You want to dry stir-fry them. This means you use the starchy water from the pasta, to stir-fry the meat. By adding the water in small quantities, stirring as you go along, you allow the meat to absorb all the liquid. Result: the chicken cubes are ‘dry’ yet juicy.
  7. Once the chicken is just done, add all the ingredients back in. And add salt, pepper and sage. Stir.
  8. The pasta should be just about done. Drain and add to the wok.
  9. Turn the heat off and add the lush green spinach leaves.
  10. Mix and serve.

Bacon-Wrapped Chicken Fillets

If you haven’t heard or seen this before, you must absolutely try it out sometime. Bacon-Wrapped Chicken Fillets will knock your socks off.

Depending on how many you’d like to make, this is what you’ll need for just a humble TWO pieces. But you know you’ll definitely want more.

Two ingredients, two simple steps, for two awesome chunks of meaty goodness.

  • 2 streaks of smoked bacon or pancetta.
  • 2 fillets of chicken, cut into pieces two inches long
  1. Put a piece of chicken on one end of a streak of bacon and roll it to the other end.
  2. Stick it into the top rack of the oven at 180°C for about 20 minutes, flipping it at midpoint.
TIP! If you wanna be a tad more adventurous, sprinkle a dash of thyme, rosemary or basil across each streak of bacon before rolling.
Also, this goes fantastic with a potato mash and gravy. More on that next time.

Honey Baked Chicken Thighs

I am a complete sucker for chicken. Using hands and getting dirty somehow adds to the flavour of the food. Fried chicken is what usually gets me going, but oven baked ones are awesome too. For this, it’s best you marinade it overnight, in a bag, in the fridge.

This is for 6 pieces of Honey Baked Chicken Thigh.

Marinade:

  • 1 generous lug of white wine
  • 1 tsp of dried rosemary
  • 1 tbsp of honey, or 2 if you want
  • 2 cloves of garlic, thinly sliced
  • 1 tsp of dark soy sauce, for colour
  • 1 tsp of olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
Preparation:
  1. Get your chicken into a ziplock bag.
  2. It doesn’t matter if the chicken portions are frozen or not, just make sure they’re not stuck to each other.
  3. Get all that stuff of marinade into the bag with the chicken.
  4. Take care to get every bit of meat covered in the marinade.
  5. Stick it in the fridge overnight.
Cooking:
  1. The chicken should have thawed through beautifully and at the same time, have absorbed all that sweet goodness of your marinade. Get your chicken on a tray, skin side up and cover with foil.
  2. In a pre-heated oven of 220°C, stick the tray in for 45 minutes.
  3. After the buzzer goes, remove the foil and turn the temperature down to 180°C. Leave the tray in there for another 15 minutes or so, or until the skin turns golden.
  4. TIP! Not sure if it’s cooked through? Poke in with a fork. If it’s cooked, the juices will run clear, not red.
  5. Let it rest for a couple of minutes.
  6. Serve, without cutlery.

Very Succulent Braised Chicken Portions

If you haven’t already discovered the wonders of a Microwave, this recipe will shed some light on that radioactive box sitting on your kitchen counter. Apart from preparing readymade meals from the store and reheating overnight leftovers, the Microwave can make you Very Succulent Braised Chicken Portions in under 15 minutes.

Here what you need:

  • a dish-plate or a plate-bowl, whatever you call it
  • 2 chicken portions, I used frozen chicken thighs
  • 2/3 tbsp of soy sauce
  • 1 dash of white pepper
  • 1 sprinkle of black pepper
  • 1 clove of garlic, sliced
  • 50ml of water
  • chilli powder (optional)
Here’s how you do it:
  1. Note: The time needed to cook this is for frozen chicken portions.
  2. Get the bird parts onto a dish-plate or plate-bowl.
  3. Pour the soy sauce over the chicken.
  4. Dash the white pepper and sprinkle the black pepper
  5. In goes the sliced garlic clove.
  6. And chilli powder to if you wanna add some spice to your life.
  7. Add the water.
  8. Stick it in the microwave. If you have a fancy microwave lid, cover the dish.
  9. Hit it on full whack for 5 minutes. Note: I used a 700W microwave.
  10. Flip parts over. Hit another 5 minutes.
  11. Note: Ensure water does not dry up entirely. Top up a little as needed.
  12. Welcome the Aroma Fairies.
  13. Chicken should be almost done, if not completely cooked.
  14. Flip again and hit it for 1 more minute, if juices do not run clear when poked with a fork.
  15. Repeat on other side if necessary.
  16. Let it rest for about a while, or dig in right away. I always choose the latter and wind up burning my tongue.
Microwave, bravo!

Pasta Evolution

Remember Pasta Promotion?

Well, I am now proud to present to you, Pasta Evolution.

So what is it?

It’s Aglio Olio made with Chicken Oil

Yes, it’s exactly the same as your usual dry parmesan, garlic, basil, oregano and parsley spaghetti, except that you use the oil rendered from Very Succulent Braised Chicken Portions instead of olive oil.

Try it now or regret forever.


Samsui Labour

It’s Labour Day and the Samsui Women of historical Singapore came to mind. Here’s a little explanation from Wikipedia:

“The term Samsui Women broadly refers to a group of Chinese immigrants who came to Singapore between the 1920s and the 1940s in search of construction and industrial jobs. Their hard work contributed to Singapore’s development, both as a colony and as a nation.

Photo Courtesy of Wan Oligarchy

The Samsui Women came from Sanshui of Guangdong (Canton) Province in China, in addition to Shunde and Dongguan. Most Samsui Women are Cantonese (90%) but there are Hakka (10%) as well.

In Chinese, these women are referred to as 紅頭巾 (红头巾 in Simplified Chinese), which translates as “red bandana”, a reference to the trademark red cloth hats that they wore.

Coming to Singapore as cheap labourers, Samsui Women worked mainly in the construction industry and other industries that required hard labour. They also worked as domestic servants. They had a reputation of rejecting jobs involving drug (particularly opium) peddling, prostitution, or other vices, even if that meant they sometimes had to live in poverty.”

According to Soup Restaurant, Singapore, the Samsui Ginger Chicken is a ‘traditional Samsui dish consumed by the Samsui Women in Chinatown. Due to their low income, the Samsui Ginger Chicken was only consumed once a year, during the Chinese New Year. Chicken, steamed without much seasoning is dipped in fragrant ginger sauce before consumption.’

Here’s how make your own Samsui Ginger Chicken:

Salt the chicken slightly two hours before steaming. And once thoroughly cooked, submerge completely and immediately in ice cold water. This stops the cooking process and keeps the meat taut.

For the ginger sauce, it’s a mixture of old and young ginger, chicken or vegetable oil, sesame oil, and salt, (plus a bit of garlic too). I can’t list the proportions of ingredients because I’m not sure myself. Trial and error is the way to go till you get it right.

Serve with lettuce and cucumber. Remember our Samsui Women.