Baked Tumeric Chicken served with duo-style fried rice

This simple baked chicken served with fried rice is easy and quick to prepare as the chicken is marinated a day before and baked in a conventional oven an hour before serving lunch.  I cooked the rice in the morning, let it cooled and fried as soon as the chicken is ready to serve.  This dish is made to serve for 2, myself and daughter, Karen.

What you need:

• 2 chicken thigh
• 1 tbsp greek plain yoghurt 
• 1 tsp grated ginger
• 3 grated garlic cloves
• 1/2 tsp tumeric powder
• 1/2 tsp chilli powder
• 1/4 tsp salt

Steps of preparation:

1. Wash chicken thigh and trim off fat.  Cut two slits across the thigh and place them in a zip lock bag.
2. In a  bowl combine all the other ingredients and stir to mix.
3. Pour the marinating ingredients onto the chicken, mix well to coat and leave in the fridge overnight.
4. To bake, place chicken thigh on a lightly greased baking tray and bake in a preheated oven of 190 degree Celsius until golden and cooked through.

Preparation and frying of duo-style fried rice

(1)  Parsely fried rice

• 1 cup cooked rice (cooled)
• 1 tbsp cooking oil
• 1/4 onion (chopped)
• 2 or 3 sprigs of fresh parsely leaves (can put more depend on your liking)
• chicken stock granules (to taste)
• Dash of grounded white pepper

1. Add cooking oil into a medium heated wok and fry the chopped onion until fragrant.
2. Next, add in the parsely leaves, give it a quick stir, then add in the rice and chicken stock granules, stir till well mixed. Sprinkle dash of grounded white pepper and give it another mix.
3. Off the heat and dish onto a serving plate with a piece of the baked chicken thigh at the side and cucumber slices with sambal belacan.

(2)  Egg fried rice

• 1 cup cooked rice (cooled)
• 1 tbsp cooking oil
• 1/4 onion (chopped)
• 1 egg yolk
• 1 whole egg (lightly beaten)
• chicken stock granules (to taste)
• Dash of grounded white pepper

1. Mix the egg yolk into the cooked, cooled rice and leave aside for stir-frying.
2. In a medium heated wok add in cooking oil, fry the onion until fragrant then add in the rice, chicken stock granules and stir to mix.
3. Make a well in the center, add in the lightly beaten egg, give the egg a stir then mix over the rice and stir till well combined.
4. Sprinkle a dash of grounded white pepper and give it another mix.
5. Off the heat and scoop the fried rice into a bowl, press it with the spoon and turn over onto a serving plate.
6. Serve with  baked chicken thigh at the side and some blanched bak choy in oyster sauce.