Category Archives: Chicken

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.


Rosemary’s Chicken

I was at the market a couple of days back and came home with a pot of my favourite herb – rosemary.

Isn’t she lovely? (:

I had to test her powers quick. So, wielding a tiny pair of scissors, I snipped off two sprigs. Immediately, there was a whiff of a beautiful virgin blue fragrance. I smiled, before hurrying to the kitchen to whip up some good old roast.

Tray-Roasted Chicken

Chop up some potatoes, and boil them for a while, with a slice of lemon.

Stick a tray into the oven and preheat it to 180°C. While that’s in there, slice a tomato (or use a stalk of cherry tomatoes), and smash a couple of cloves of garlic, leaving the skin on. Then, run the sprigs of rosemary under hot water for a few seconds. Apparently, doing this helps herbs work their magic better.

Prepare your chicken portions and take a deep breath. By now, the aroma of sweet citric goodness should have filled your kitchen.

Smile.

Once the oven’s almost ready, drain your potatoes and let them steam dry. This way, you’ll have crispier roasted potatoes.

Get the tray out of the oven. Stick the chicken parts in, together with the garlic, tomatoes and rosemary. Toss the potatoes in, and squeeze whatever juice is left of that lemon into the tray as well. Then, the lemon goes into the tray too, not the bin.

Sprinkle with salt and pepper, drizzle olive oil and give it all a splash of white wine. Chuck it back in to the oven; the middle tray for about an hour or so. At the halfway mark, take the dish out and splash in a little more wine. Then, using a spoon or ladle, douse everything in the tray with its own juices, before sending it back into the heat.

When the timer goes off, your dish should look something like this.

It was so good, I wound up finishing everything myself. :D