Chicken

Hot Wings

Ingredients:

• 10 Mid-joint Chicken Wing
  
• 1/2 teaspoon Salt
  
• 1/2 tablespoon Cooking Wine
  
• Cornflour for dusting
• Oil for frying

Sauce:

• 4 tablespoon Tomato Sauce
• 2 tablespoon Sugar
• 1/2 tablespoon Worcestershire sauce
• 1/3 tablespoon Apple Cider or White Vinegar
• 2 teaspoon Ground Black Pepper
• 1 tablespoon Water
• Tabasco Sauce to taste
  

How to do it:

1. Marinade wings with salt and cooking wine for at least 1 hour.
2. Dust with cornflour and deep fry them till golden brown.
3. Leave on paper towel to drain.
4. Combine ingredients for sauce in a sauce pan on low heat.
5. When the sauce starts to bubble, add in the wings.
6. Stir to coat well with sauce.
7. Serve.

Note:
You can use whole chicken wing if you like. I prefer mid-joint wings or drumlets as I don't have to use too much oil to fry it and it's easier to eat.

Roast Chicken with Spices

Ingredients:

• 1 (small) Chicken, washed, cleaned and dried
• 2 teaspoon Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Salt
• 2 Clove Garlic
• 1 teaspoon Garlic Powder
• 1 tablespoon Butter

How to do it:

1. Heat a wok and stir fry without oil, coriander seeds, cumin seeds and salt till fragnant.
2. Pound or grind, all ingredients except butter and Chicken together.
3. Mix with butter.
4. Separate the skin from the chicken using a spoon.
5. Rub paste under the skin, in the cavity and all over chicken.
6. Place in oven proof dish and cover it or seal with foil
7. Roast at 200C for 1 hr till cooked. If you are using Water Oven, use Super Roast - Chicken.
8. Remove cover or foil.
9. Remove excess oil and continue roasting at 220c for 15 minutes to brown the skin.
10. Let it cool a little before carving.

    Roasted Chicken with Oregano and Lemon

    Ingredients:
    
11. 1 small or medium Chicken, washed and cleaned
12. 1 Lemon, half
13. Zest of 1 lemon, optional
14. 1 tablespoon dried oregano
15. 1/2 tablespoon salt
16. 1 tablespoon soften Butter or Margarine (I used margarine)

How to do it:

1. Spread margarine in cavity of the chicken, under the skin and all over the chicken.
2. Repeat for oregano, lemon zest, if using, and salt.
3. Place the lemon in the cavity and seal with a toothpick.
4. Set aside and let it marinade for at least 30 minutes.
5. Preheat oven to 180C.
6. Place chicken in a oven proof dish.
7. Add potatoes around the chicken if you like.
8. Roast for 1 1/2 to 2 hours or till chicken is cooked and skin is golden brown and crispy.
9. Bast the chicken with the sauce from the dish frequently (I did 4 times).
10. Once the chicken is cooked, remove the Chicken and cover it loosely with foil.
11. Drain the oil from the sauce. The remaining can be used as a dipping sauce for the chicken.
12. Return the potatoes to the oven and continue roasting till brown.
13. Place together with the Chicken and serve.

Note:

• I used Super Roast 1 on the Water Oven for this dish.
• If you are using conventional oven, I suggest you place a oven proof bowl of water when you are roasting so your chicken will be less dry.
• Make a 'tent' using foil over the chicken if your chicken brown to fast.
  

  One of a kind, Tangy Wings

  You will need to marinate your wings with 4 part lime or lemon juice, though I prefer lime, with 1 part light soy sauce. I add in 1 tablespoon of (white) pepper powder too. It won't be hot but it gives the wings a light pepper smell. You can omit that if you wish. You don't have to marinade this over-night. 4 to 5 hours should be enough.
  
  I used to just drain the wings and deep fried them till golden brown. Yeah, no flour required but do remember to put a lid on when you deep fried. Don't come asking me to clean your kitchen if you don't. ;) That was when I don't have an oven.
  
  You can bake it instead, if you have an oven or grill it. Spread some oil on the wings before you bake them. I would not suggest using butter here. You have to repeat spreading oil sparingly on the wings a couple more time. Till they are done. Like the Sweet Honey BBQ Wings, I bake this at 180C for 30 minutes or till thoroughly cooked and a further 7 minutes at 200c to get it brown.
  
  Seriously, deep frying them taste a lot nicer. Ooo ... The super crispy skin! Fried or baked? You decide. ;)

  Sweet Honey BBQ Wings

  Anyway, for the honey sweet wings, I just marinate the wing overnight with 3 part honey and 2 part light soy sauce. Add in 1 part ginger juice if you like.
  
  When you are ready to bbq and in my case, bake, just drain the wings but reserve the marinade. Add in a tablespoon of oil or butter and use it for basting.
  
  Baste frequently till the wings are throughly cooked. If you are using the oven like I do, bake at 180c for 30 minutes and increase to 200c for 7 minutes to get it slightly brown.
  
  I like to squeeze in a lime or too when I serve it.

  Baked Soy Sauce Wings

  Ingredients:
  
• 6 Mid-joint Wings
• 20ml Light Soy Sauce
• 100ml Water
• 1/2 tablespoon Sugar
• 1 teaspoon Dark Soy Sauce
• 1/2 tablespoon Ginger Juice

How to do it:

1. Mix all ingredients well in a pot.
2. Bring to a boil and reduce heat to a simmer.
3. Continue cooking for15 minutes.
4. Remove wings and place them on a rack. Retain sauce for basting.
5. Bake them in the oven at 200C for 7 minutes.
6. Remove the wings and dip them the the sauce previously retain from cooking.
7. Return to bake for another 5 minutes.
8. Serve.

   Roast Herbal Emperor Chicken

   Ingredients:
   
9. 1 Chicken, cleaned
10. 500ml Water
11. Salt to taste

Assorted Herbs in approximate weight:

• 24g Huai Shan 淮山 (Radix Dioscoreae Oppositae)
• 18g Dang Shen 党参 (Codonopsis Pilosulae)
• 16g Yu Zhu 玉竹 (Solomon's Seal Rhizome)
• 22g Long Yan Gan 龙眼干 (Dried Longan)
• 10g Gou Qi Zi 枸杞子 (Wolfberries)
• 6 Hong Zao 红枣 (Red Dates)
• 3g Chuan Gong 川芎 (Szechwan Lovage Rhizome)
• 5g Tang Gui 当归 (Angelica Sinensis)
• 15g Bei Qi 北芪 (Astragalus Membranaceus)How to do it:
  
• Place herbs in a oven-proof casserole and add water.
• Place chicken, breast side down, on top
• Place casserole on a stove and bring to a boil over medium-high fire.
• Remove from stove, cover with lid for 5 to 10 minutes so the herbs can softened.
• Carefully remove the chicken and stuff some herbs in the cavity.
• Return the chicken to the casserole and cover the lid.
  
• Roast in the oven for 1 to 1 1/2 hours at180C
  
• Check for doneness; juices would run clear when the thickest part of the thigh is pierced with a metal skewer.
• Remove the lid, season with salt.
• Baste the chicken with the soup sauce and continue to cook for another 10 to 15 minutes to brown the skin.
• Carve chicken or serve as whole.

Alternative Steaming Method:

1. Steam all herbs with water for 5 minutes.
2. Place chicken on a aluminum foil.
3. Stuff some herbs in chicken and scatter the rest around the chicken.
4. Pour the water used together with the herbs for steaming inside.
5. Wrap and seal the foil.
6. Place on a dish and steam for at least 2 hours.
7. Add salt to taste and serve.

Note:

• Remember to keep checking the water level if you are using the steaming method.
• Keep a kettle of hot water ready; to add in if the water level is low.
• DO NOT add cold water.

  Braised Noodles

  Ingredients:
  
• 10 mid joint wings
• 20 fresh Shitake mushrooms, sliced
  
• 4 Hard boiled eggs
  
• 1.5 litre Water or Chicken broth
  
• Salt to taste
• Instant Noodle or Fresh Wanton Noodle

Seasonings:

• 1 tablespoon Oyster Sauce
• 1 teaspoon Dark Soy Sauce

How to do it:

1. Blanch the wings.
   
2. Add the wings & hard-boiled eggs into a pot of boiling water.
3. Add in the seasonings and let in simmer for 1 hour.
   
4. Add in the mushrooms and continue to simmer for another 1/2 hour.
   
5. Add salt to taste.
6. Discard the seasonings for the instant noodles.
7. Cook the noodles till just done, don't over cook.
   
8. Discard the water.
9. 'Rinse' in previous boiled water.
10. Put into a pot, pour in some some sauce from the chicken and bring to a just a boil.
11. Place in a dish with all other ingredients.
12. Add a few drops of sesame seed oil and garnish with spring onions.
13. Serve.
    

    Curry Chicken

    Ingredients:
    
14. 1 Chicken, chopped into parts
15. 400g Potatoes, skinned and cut into smaller pieces
16. 30g Curry Powder for meat (cos there is curry powder for fish too)
17. 750ml Chicken Broth or Water
18. 500ml Coconut Milk
19. 200ml Coconut Cream
20. 2 tablespoon Oil
21. Salt and Sugar to taste

Spices to be grind into paste:

• 10 Shallots, skinned
• 3 clove Garlic, skinned
• 10g Turmeric
• 20g Galangal
• 6 Red Chilli (more if you can handle it)
• 1/2 stalk Lemon Grass

How to do it:

1. Add 2 tablespoon of broth or water to the curry powder and mix well.
2. Set aside.
3. Heat wok with oil.
4. Add in the Spice paste and fry till fragrant.
5. Add the curry powder paste to the spice paste and mix well.
6. Add in the Chicken and stir fry for 2 to 3 minutes.
7. Add in the potatoes and the rest of the broth or water and coconut milk.
8. Bring to a boil.
9. Reduce to a simmer and continue cooking for 30 - 60 mins or till both chicken and potatoes are tender ( I simmer for almost 2 hours).
10. Stir in the coconut cream.
11. Add sugar and salt to taste.
12. Bring to a boil.
13. Serve with toasted French loaf or rice.

    Roast Chicken with Garlic and Lemon

    Ingredients:
    
14. 1.8kg Chicken (I used a smaller chicken)
15. 1 Lemon, quartered
16. 30 gloves Garlic, skin intact
17. 1 cup Chicken Stock
18. 1 cup White Wine

Marinade:

• 5 tablespoon Olive Oil
• 4 sprigs fresh thyme, stems removed (I used 1 tablespoon Dried Thyme)
• 3 sprigs fresh Rosemary, stams removed (I used 1 1/2 tablespoon Dried Rosemary)
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• Lemon Rind of half a lemon (optional)

How to do it:

1. Rub marinade all over pat-dried chicken, including the body cavity.
2. Place whole lemon into cavity and close cup cavity with a toothpick.
3. Place chicken, breast side up, in hear and oven-proof casserole.
4. Scatter garlic around the chicken and add chicken stock and white wine.
5. Place casserole on a stove and bring to a boil over medium-high fire.
6. Remove from stove, cover with lid and roast in the oven for 1 to 1 1/4 hours at180C
   
7. Check for doneness; juices would run clear when the thickest part of the thigh is pierced with a metal skewer.
8. Remove the lid, baste the chicken with pan juices and continue to cook for another 10 to 15 minutes to brown the skin.
9. Remove chicken and garlic cloves from the casserole and place on a serving dish.
10. Cover loosely with aluminum foil and let rest for 10 min to 15 mins.
11. Spoon away excess oil from juices in the casserole and adjust to taste with salt and ground black pepper.
12. Carve chicken and serve with garlic cloves and pan juices.

Note:

• To make the skin extra crispy, separate the skin from the meat using your finger or chopstick taking care not to tear or poke through the skin.
• Pour some marinade in between the skin and meat too.
• When roasting the chicken during the last 10 - 15 minutes, you can roast it on rack instead. Then you will be able the roast the whole chicken instead of only one side.

  Pan Grilled Chicken with Herbs

  Ingredients:
  
• 2 Chicken Drumstick or Breast, deboned
• 20 stalks (Thai) Asparagus
• 2 thick slice Tomato (I would suggest using whole cherry tomatoes instead)

Marinade:

• 1/2 teaspoon Dried Thyme
• 2 teaspoon Dried Rosemary
• 1/2 (of a whole) Lemon Rind
• 1/2 teaspoon Salt
• 1 tablespoon Lemon Juice
• 1 tablespoon Olive Oil

How to do it:

1. Mix Marinade.
2. Add chicken to marinade and set aside for at least 1/2 hour.
3. Heat grill pan.
4. Grill chicken skin down first, till brown.
5. Turn over and continue to grill the other side of the chicken.
6. At the same time, grill the vegetables using some of the sauce from the grilling of the chicken.
7. If you are using cherry tomatoes, grill till the tomatoes 'burst' to THIS effect.
8. Dish and set aside the vegetables when they are done.
9. When chicken is completely cooked, dish and serve with vegetables.

Chicken with Honey

Ingredients:

• 2 Chicken fillet or breast, debone and cut into chunks
• 1 Bell Pepper or 2 halves Bell Peppers of different colours
• 12 Snow Peas
• 1 teaspoon Garlic, minced
• Oil for frying
• Cornflour Mixture (thickener)

Marinade:

• 1/2 tablespoon Chinese Cooking Wine
• 1 teaspoon Light Soy Sauce
• 1 teaspoon Sugar
• 1 tablespoon Cornflour
• 1/3 tablespoon Rice Flour

Seasoning:

• 50ml Stock or Water
• 1/2 tablespoon Light Soy Sauce
• 1/3 tablespoon Black Vinegar
• 1 tablespoon Honey

How to do it:

1. Marinade chicken for at least an hour.
2. Deep-fry till they turned golden brown and set aside.
3. Heat oil.
4. Stir fry snow peas and bell pepper for 1 minute.
5. Dish and set aside.
6. Add garlic to the same wok you use earlier.
7. Stir fry till fragrant.
8. Add seasoning except for honey.
9. When it start to boil, thicken with cornflour mixture.
10. Add in the cooked vegetable, chicken and honey.
11. Mix well.
12. Dish and serve.

    Sesame Chicken

    Ingredients:
13. 2 Chicken Fillet or Breast Meat
14. Batter (Flour with water)
15. Sesame Seed
16. 1/2 tablespoon Light Soy Sauce
17. 1 teaspoon Chinese Cooking Wine
18. Oil for frying

How to do it:

1. Marinate the chicken with light soy sauce and wine for an hour.
2. Dip the chicken in batter and coat with sesame seeds.
3. Deep fry in low heat till the sesame seeds turn golden brown.
4. Remove and drain the oil.
5. Cut in slices and serve with your dipping sauce.

Note:
I served it with my Sweet and Spicy Sauce.

Chicken Drumlets with Dual Dipping Sauce

Instead of dipping the marinated chicken in batter, I coat it with corn flour then washed it with beaten egg and lastly coat it with breadcrumbs, before I deep fried them. This method will produce a thinner crunchy outer layer but it requires more ingredients. If you prefer to have a thicker outer layer, you can always use the old method.* Sesame Seed Sauce*

• Grind or pound 2 1/2 tablespoon Sesame Seed till paste-like.
• Add in 1 tablespoon each of Black Vinegar and Light Soy sauce with 1/2 tablespoon Sesame Seed Oil to it and mix well.

BBQ Chicken Wings with Maple Syrup

Ingredients:

• 10 Chicken Wing, I'm using mid joints only.
• 2 teaspoon Butter or Oil

Marinade:

• 1 tablespoon Light Soy Sauce
• 1/3 tablespoon Chinese Cooking Wine
• 3 tablespoon Maple Syrup or 1 tablespoon Honey
• 2 teaspoon Sugar
• a pinch of Salt

How to do it:

1. Marinate the chicken with marinade over night.
2. Place chicken on rack and bake in oven at 160c.
3. Boil the marinade till it has reduce by half and thickens.
4. Add in the butter.
5. Use the thicken marinade to brush on chicken occasionally.
6. Turn over the chicken after 15 minutes.
7. Remember to brush on some marinade.
8. Reduce temperature to 120c and bake for about 15 minutes or till cooked.
9. Remove and serve.

Note:

• Reduce temperature of your oven if your chicken gets too burned.
• Try pan frying your chicken on low fire if you don't have have an oven. Just remember to oil your pan with butter or oil.

  Braised Chicken in Ginger

  Ingredients:
  
• 2 Chicken Drumstick, chopped into 3 parts each
• 70g Ginger, shredded thinly
• 2 teaspoon Sesame Seed Oil

Marinade:

• 2 teaspoon Light Soy Sauce
• 1 teaspoon Chinese Cooking Wine

Sauce:

• 1/2 tablespoon Light Soy Sauce
• 1/2 tablespoon Chinese Cooking Wine
• 2 teaspoon Sesame Seed Oil
• 2 teaspoon Ginger Juice
• 2 teaspoon Sesame Seed Oil
• 500ml Water
• 2 drop Dark Soy Sauce of colour (optional)

How to do it:

1. Marinate the chicken for 2 hours
2. Heat wok with sesame seed oil.
3. Add fry half of shredded ginger till golden brown
4. Remove, drain and set aside.
5. Add in the rest if the ginger and chicken
6. Stir fry till chicken is slightly brown but not thoroughly cooked.
7. Pour in the sauce.
8. Bring to a boil.
9. Reduce heat and let it simmer for another 2 hours.
10. Sprinkle earlier fried ginger shreds.
11. Serve with rice.