Claypot Chicken Rice

Ingredients: (serves 2)

1 cup rice (long grain rice)

150g. chicken thighs (sliced)

1 tbsp. light soy sauce

1/4 tsp. dark sweet soy sauce

1/2 tsp. sesame oil (extra to drizzle upon serving)

1 tsp. cornflour

3 dried shiitake mushrooms (soaked, sliced and reserve 1/4 cup soaking water)

1 tbsp. cooking oil

1 Chinese Lap Cheong (sliced diagonally)

2 garlic cloves (peeled and chopped)

1/2 tbsp. ginger (finely grated)

1 tbsp. Shaoxing Wine

Dash of ground white pepper

1 cup water

1/2 tsp. chicken stock granules (to taste)

1/4 cup reserved water from soaking mushrooms

Spring onion (roughly chopped - for garnish)

Methods:

1. Marinate chicken with light soy sauce, dark sweet soy sauce, sesame oil and cornflour.  
2. In a heated wok, add 1 tbsp. cooking oil.  Add lap cheong, fry for quick half minute.  Add chicken and stir-fry till it start to turn opaque.  Add garlic and ginger, fry for another minute.  Toss in mushrooms, then add Shaoxing wine and use spatula to scrap bits from pan.  Stir through rice, pepper and chicken stock granules. Off the heat.
3. Transfer to the rice cooker.  Add 1 cup water and water from soaking mushrooms.  Stir to mix.  Cook in the rice cooker.  
4. To serve, fluff up rice and place on a serving plate.  Drizzle a bit of sesame oil over rice, garnish with spring onion.  Let's eat!

I adapted this recipe from 'Marion's Kitchen' with slight adjustments to suit my cooking preferences.

Broccoli Apple Salad

With the KFC Style Fried Chicken, I am making this Salad Dish to compliment this yummylicious crunchy chicken.

Ingredients: (serves 2)

1 cup broccoli florets

1 apple (peeled and cut into cubes)

1/2 tbsp. dried Cranberries

1 tbsp. onion (chopped)

1 tbsp carrot (chopped/cubed)

2 tbsp. roasted cashew nuts (chopped)

Dressing:

1/4 cup Greek Yogurt

1/2 tsp. garlic powder

Dash of salt

Dash of ground white pepper

1 tbsp. lemon juice

1 tbsp honey

Methods:

1. In a heated pot add 1 teaspoon salt, boil broccoli florets 2-3 minutes, or until just as your preferred doneness.  Use a slotted spatula to remove the broccoli and transfer to a bowl of ice water.
2. Toss all other salad ingredients into a bowl.
3. Mix dressing ingredients in another bowl.
4. Pour dressing over salad and toss to mix.
5. Serve immediately.

This recipe is adapted from 'whiskaffair.com' with very slight adjustment.

KFC Style Fried Chicken

I believe that many people loves KFC.  If you are interested to know how to make them, this recipe is worth trying out.  

Ingredients: (serves 2)

5 chicken drumsticks

1 cup buttermilk (mix 1 cup milk with 1 tbsp. white vinegar, and let sit for 15 minutes)

Cooking oil (for deep-frying)

Marinade:

1 egg

1 tsp. red chili powder

1 tsp. salt

1 tsp. ground black pepper

1 tsp. garlic paste

1/2 tsp. ginger paste

1 tbsp. Chili Sauce (I use Maggi chili sauce)

Flour mixture:

1 cup plain flour

1/4 cup cornflour

1 tsp. baking powder

1 tsp. red chili powder

1/2 tsp. salt

1/2 tsp. coriander powder

1/2 tsp. garlic powder

1/4 tsp. tumeric powder

Methods:

1. To marinade: In a large bowl, mix buttermilk and all the marinade ingredients, stir well until all the ingredients are well combined.  Add in the chicken drumsticks, toss to combine.  Let it marinate for 2 hours.
2. To cook: Take out the chicken drumsticks and place them on a large flat plate.  Pour the marinade onto a bowl and set aside.
3. For the flour mixture:  Sift plain flour, cornflour and baking powder into a large bowl.  Add all the other spice ingredients and mix well to combine.
4. Coat chicken drumsticks in flour, use hand to press the flour onto the chicken, and shake off excess flour.  Dip the chicken into marinade sauce, then back into the flour mixture.  Press the flour onto the chicken, until it gets a crumble texture on the outside, shake off excess flour.  Place on a large plate.  Repeat until all is done.
5. In a heated pan, add enough cooking oil (make sure it covers the chicken).  Add in chicken and deep-fry, turning in between, until golden.  Remove from oil and drain on a wire rack, to let excess oil drip off.
6. Serve hot with chili sauce of your choice.

Note:  I serve this fried chicken with a side dish of 'Broccoli Apple Salad.'  Look out for the recipe in my next blog write-up.

I adapted this recipe from Youtube 'Bestfoods.'

Crunchy Peanut Satay Slaw

 

Ingredients:

1 cup purple and white cabbages (shredded)

1/4 cup carrot strips

1 sprigs parsley leaves

1 tbsp. roasted peanuts (roughly chopped)

Peanut Satay Dressing:

1 tbsp. peanut butter (smooth)

1 1/2 tbsp. coconut milk

1 tbsp. lime juice

1 tbsp. olive oil

1/2 tbsp. fish sauce

1/2 garlic cloves (roughly chopped)

1/2 tsp. brown sugar 

Methods:

1. Place all the peanut satay dressing ingredients into the blender bowl and blend until smooth.  Remove into a small bowl and set aside.
2. In a large bowl, add cabbages, carrots and parsley leaves.  Add the dressing, gently toss until well combined.  Top with roasted peanuts, and serve!

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Garlic Baked Chicken Thighs

Ingredients:

3 chicken thighs (bone-in and skin-on)

1 medium potato (peeled and cut into 1/2" pieces)

1 medium red onion (peeled and cut into 1/2" wedges)

1/2 medium carrot (peeled and cut into 1/2" pieces)

2 tsp. cooking oil

3/4 tsp. salt

1/2 tsp. ground black pepper

2 garlic cloves (peeled and minced)

Parsley leaves (for garnish)

Methods:

1. Pat dry chicken with kitchen paper and season with 1/2 tsp. salt and 1/4 tsp. black pepper on both sides.
2. Spread potatoes, onions and carrots on baking sheet, toss with 1 tsp. oil, 1/4 tsp. salt and 1/4 tsp. black pepper.  Nestle the seasoned chicken thighs between the potatoes, onions and carrots.  
3. Bake in a preheated oven of 200 degree Celsius for 15 minutes.
4. Meanwhile toss minced garlic and the remaining teaspoon of oil in a small bowl. 
5. After 15 minutes of baking, scatter the garlic oil of (4) over the chicken, potatoes, onions and carrots.  Continue to bake until chicken is cooked and the vegetables are soft, about 25-30 minutes. 
6. Remove from oven, garnish with parsley leaves just before serving.

Notes:  I served this yummy baked chicken thighs with side of Crunchy Peanut Satay Slaw, refer to my next next blog for the full recipe.

I adapted this recipe from 'Inspiredtaste.net' with slight adjustments.

Thai Drunken Noodles (Pad Kee Mao)

 

Ingredients: (serves 1)

1 portion noodles (I use organic millet noodles)

1 tbsp. cooking oil

1/4 cup boneless chicken chicken thighs (cut into small pieces)

1 tsp. garlic (finely chopped)

1 large red chili (sliced) - use Bird's Eye Chilies if you prefer spicy

1/2 onion (thinly sliced)

5 baby corns (halved)

1/2 cup Basil

Sauce: (mix in a bowl)

1 tsp. dark soy sauce

1 tsp. light soy sauce

1 tsp. fish sauce

1 tsp. oyster sauce

1 tsp. brown sugar

Dash of ground white pepper

1 tbsp. water

Methods:

1. Cook the noodles according to package instruction and set aside.
2. In a heated wok, add cooking oil.  When oil is hot add chicken pieces and fry until they are nicely browned.  Remove them onto a plate and set aside.
3. In the same oil, add garlic, onion and baby corn, stir for a quick minute, then add in sauce and stir to mix.  Add in noodles, chicken and basil, and stir to mix until well combined.  Off the heat.
4. Remove the noodles onto a serving dish and serve!

This recipe is adapted from 'Whiskaffair.com' with slight adjustments to suit my cooking preference.

Yogurt Fruit Cake

Ingredients:

115g. unsalted butter (room temperature)

70g. castor sugar

3 egg whites (lightly beat with a fork)

200g. plain flour (sifted)

2 1/2 tsp. baking powder (sifted)

3/4 tsp. salt

100g. mixed fruits 

140g. yogurt

30ml. corn oil

Methods:

1. In a bowl combine sifted flour, baking powder and salt.  Add 1 tablespoon into the mixed fruits and mix to coat.
2. In a separate bowl, combine yogurt and corn oil.
3. In a stand mixer, beat butter until slightly fluffy.  Add sugar gradually and continue beating after each addition.  Scrap the sides down to ensure the mixtures are evenly mixed.  Beat until the mixture is pale and fluffy.  Add egg white gradually and continue to beat.
4. Add the flour mixture alternately with yogurt mixture, continue to beat, and end with flour mixture.  Do not over beat the batter.
5. Add in mixed fruits and fold the mixture using a rubber spatula.
6. Pour batter into a lined baking pan and smooth the top.  Knock pan on counter top to remove large air bubbles.
7. Bake in a preheated oven of 165 degree Celsius for 40-50 minutes, or until a wooden skewer inserted in the middle comes our clean.
8. Cool on wire rack, and let's serve tea!

I adapted this recipe from 'Dapur 2020' with slight adjustments to suit my baking preference.