Spicy Roasted Chicken Thighs

5 chicken thighs

Marinade:
2 tbsp Sriracha chilli sauce
2 tbsp mirin (optional)
2 tbsp grated palm sugar
2 tbsp light soy sauce
3 tbsp fish sauce
1 tbsp minced garlic
1/2 tbsp grated ginger
freshly cracked black pepper
juice of 1/2 a lemon

• Combine all the ingredients in a freezer bag.  Add in chicken thighs and turn to coat evenly in the marinade.
• Marinate for at least 2 hours.
• Preheat oven to 190°C.
• Place the marinated chicken thighs on a tray and pour marinade over it.  Bake for about 35  - 40 minutes. 
• Serve hot with rice.

Roast Honey-Soy Chicken

Ingredients:
1.8kg chicken thighs
1 red onion, cut into chunks
potatoes, cut into chunks
pumpkin, cut into chunks
carrot, cut into chunks
cherry tomatoes
button mushrooms

Marinade:
50ml honey
100ml light soy sauce
50ml tomato sauce
4 cloves garlic, minced
70g ginger, grated
1/2 tbsp sesame oil
black pepper

• Mix together the marinade. Pour over chicken pieces and coat well.  Leave aside to marinate for at least 2 hours.
• Place marinated chicken and vegetables onto a lined oven tray.  Drizzle leftover marinade over the vegetables.
• Bake in a preheated oven at 200°C (fan forced) for about 40 minutes, basting halfway through with the juices from the tray.
• Serve hot with steamed green beans.

Thai Spicy Lemongrass Chicken

 

This is a quick and easy chicken recipe which is packed with flavour - heat, sweet, sour and salty meld together this Spicy Lemongrass Chicken. I love the unique aroma of the torch flower ginger which gives a subtle but distinct flavour to the dish.

Ingredients:

475g chicken thigh, cut into pieces
1 tsp chopped chilli (I replaced with dried chilli flakes as I don't have fresh chilli)
1.5 tbsp cooking oil
1/4 cup water

Marinade:
2 tbsp fish sauce
1 tsp white pepper
1/4 tsp sesame oil
1 tsp cornflour
5g grated palm sugar
2 tbsp tom yam paste

Pounded ingredients:
4 tbsp lemongrass
2 tbsp torch flower ginger (bunga kantan)

• Marinate chicken for at least 1 hour.
• Heat oil in a pan and stir fry pounded ingredients until aromatic.  Add in marinated chicken and fry until golden brown.  
• Add in water and cook under medium fire until sauce has thickened and almost dried up.
• Dish out and serve hot with rice.

Marinate chicken pieces for at least an hour

Pounded lemongrass and torch flower ginger

Ginger-Wine Chicken (姜酒雞)

[Serves 1]

Ingredients:

1 (210g) chicken thigh , cut into bite size
1/2 tsp cornstarch
1 tsp light soy sauce
dash of pepper
100g young ginger, finely shredded
3 cloves garlic, minced
3g wood ear fungus, re-hydrated
8g dried shiitake mushroom, soaked and sliced
1/2 tbsp goji berries, washed and drained
2 tbsp sesame oil
1 1/2 cup water
1 tbsp wine (Stone's ginger wine or cognac)

• Marinate chicken pieces with cornstarch, light soy sauce and pepper.  Set aside.

• In a small saucepan boil soaked wood ear fungus for about 10 minutes. Wash and drain, then cut into strips.

• Heat sesame oil in a wok and stir fry ginger and garlic until fragrant.

• Add in marinated chicken and fry over medium high fire until chicken has browned slightly.  Toss in mushroom and wood ear fungus.  Fry for about 1 - 2 minute.

• Add in water and bring to the boil.  Put in goji berries, covered; then simmer for about 20 minutes or until chicken is cooked.
• Pour in ginger wine/cognac.  Allow to cook for another 5 minutes.
• Serve hot.

I prefer cognac as I find Stone's wine too sweet to my liking

This post is linked to the event Little Thumbs Up 

(April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.

Thai Yellow Curry Roast Chicken

If you like the aromatic flavours of Thai cuisine, you would love this dish which was inspired by Lorraine of Not Quite Nigella's tempting Thai Red Curry Roast Chicken.  You can use store-bought paste if you wish but I prefer to make my own with fresh ingredients.  This dish is quite mild but you can ramp up the spiciness to suit your own taste.  The thing about curry paste is, if you change the ingredients you will get a different flavour and colour.  The lack of dried chillies in the paste would not give you red curry paste. And increasing the portion of turmeric will give you yellow curry paste. This is my version of yellow curry paste.

Ingredients:

2 kg chicken drumsticks

10 cherry tomatoes (optional)

coriander leaves for garnishing

Curry paste:
30g fresh coriander roots

1 stalk lemongrass, sliced

35g galangal, sliced

20g turmeric, sliced

100g onions, sliced

20g garlic

5 bird's eye chillies

3 - 4 kaffir lime leaves, finely shredded

30g roasted peanuts

1 tbsp grated palm sugar
zest of 1 lime

3 tbsp lime juice

3 tbsp fish sauce

200g coconut milk

1 tbsp olive oil

salt, to taste

• Scrape the fibrous outer layer from the coriander roots, then soak them in water to remove grit.  Drain and chop finely.  
• In a mortar and pestle, pound coriander roots, lemon grass, galangal, tumeric, onion, garlic, chillies, kaffir lime leaves, roasted peanuts and palm sugar into a fine paste.   
• Transfer paste into a large mixing bowl.  Add in lime juie, fish sauce, coconut milk, oil and salt; mix well.
• Wash chicken drumsticks and pat dry with kitchen towels.  Score underneath the skin by making two slits on the meat with a sharp knife.
• Coat the chicken drumsticks with the pounded paste and marinate for at least 3 hours or overnight in the refrigerator.
• Arrange chicken drumsticks in a baking tray and pour all the marinade over the chicken.  Scatter cherry tomatoes over the chicken.  
• Roast in a preheated oven at 220 deg C for about 45 minutes, basting halfway through with the paste.
• Sprinkle coriander leaves over the chicken.

This post is linked to the event Little Thumbs Up (April 2015 Event:  Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe

Baked Chilli-Lime Chicken Drumsticks

This roast chicken drumsticks was inspired by Lorraine's super-delicious Lime & Chilli Butter Roast Chicken.  It is so easy and quick, and you'll love the sweet lime flavour of this absolutely delectable roast. 

Ingredients:

2 kg chicken drumsticks
65g butter, softened
zest of 2 limes
2 1/2 tbsp lime juice
2 bird's eye chillies
5 cloves garlic (30g)
20g ginger
10g coconut sugar
3 tbsp fish sauce
3 tbsp sweet chilli sauce
dash of pepper
half a punnet of cherry tomatoes
coriander leaves for garnishing

• Wash chicken drumsticks and pat dry with kitchen towels. Score underneath the skin by making two slits on the meat with a sharp knife.
• In a mortar and pestle pound ginger, garlic and chilli into paste. Add in all the ingredients and mix to combine.
• Place drumsticks in a large baking tray and pour marinade over the chicken. Coat well, cover and refrigerate for at least 2 hours.
• Scatter some cherry tomatoes together with the chicken and bake in a preheated oven at 220 deg C for about 40 minutes, basting halfway through with the juices.
• Sprinkle coriander leaves over the chicken and serve hot.

Chicken Karaage (Japanese Fried Chicken)

Coated with only tapioca starch gives a crispy coating with a crumb-like texture

Coated with only tapioca starch gives  a crispy coating with a crumb-like texture

Coated with mixture of  plain flour & tapioca starch

I made two batches of Chicken Karaage (the Japanese version of crispy fried chicken) - one coated with only "tapioca starch" and the other a combination of plain flour and "tapioca starch".  I personally prefer the one with "tapioca starch" only coating as it stayed crispy longer.  The "tapioca starch" I used is actually sweet potato starch -  地瓜粉 as indicated on the packaging although it says Tapioca Starch in English.

Tapioca Starch - 地瓜粉 (by Sunright Foods Corp, Taiwan)

Recipe Source:  Japanese Cooking 101

Ingredients:

4 boneless chicken thighs, cut into pieces
2 tbsp Sake
1 tbsp light soy sauce
1/4 tsp salt
2 tsp grated garlic
2 tsp grated ginger
1/2 cup plain flour
1/2 cup corn starch (I used the Taiwanese brand of tapioca starch - 地瓜粉)
salt & pepper
enough oil for deep frying
lime wedges for serving

• Marinate chicken pieces in Sake, soy sauce, salt, pepper,  grated garlic and ginger in a bowl for at least 1 hour.
• In a plate, mix flour and tapioca starch together (or just tapioca starch).
• Coat marinated chicken pieces with the flour mixture; and deep fry in hot oil until golden brown.  
• Drain well on paper towels before serving with wedges of lime or lemon on the side.

Tapioca Starch - 地瓜粉 (by Sunright Foods Corp, Taiwan)

地瓜粉 (meaning sweet potato starch/flour) - with a coarse texture 

as compared with ...

the Tapioca starch (from Thailand)

normal tapioca starch - with a smooth texture 

Braised Duck With Ginger

Ingredients:

650g duck drumsticks (3) - cut into big chunks
75g ginger slices
20g chopped garlic
1 tbsp fermented soy beans
5g rock sugar (4 small cubes)
1 tbsp Chinese cooking wine
1/2 tbsp dark soy
3 tbsp light soy
1 tbsp oil
3/4 tbsp sesame oil
black pepper
1 tbsp corn flour + 1 tbsp water - for thickening

• Marinate duck pieces with 1 tbsp soy sauce and a dash of black pepper.
• Heat cooking oil and sesame oil in a saucepan and sauté ginger slices until fragrant, then add in chopped garlic.  Sauté until fragrant and put in fermented soy beans.  
• Put in marinated duck and fry until brown.  Add dark and light soy sauces, rock sugar and black pepper.  Pour in enough water to cover the duck. Stir well and cover.  
• Bring to the boil, then reduce heat and simmer until duck is tender.  (It took 50 minutes cooked in my AMC pot).
• Thickened the sauce with corn flour mixture.  Stir well and add in coriander leaves.
• Serve hot with rice.

Herb Crusted Chicken Bites

These chicken meatballs made great finger food for parties.  They can be prepared in advance and frozen for future use.


Ingredients:

1 kg chicken mince
1 tbsp dried mixed herbs
1/2 tbsp salt
1/2 tbsp sugar
1/2 tbsp ground white pepper
1/2 tbsp dessicated coconut
1/2 tbsp cornflour
1 egg white
1/2 tbsp ginger powder
1/2 tbsp garlic powder
dash of sesame oil
1 cups fresh breadcrumbs

• Combine together all the ingredients in a large mixing bowl.  Stir until mince becomes sticky.
• Roll tablespoonfuls of mince mixture into balls.  Place meatballs on a tray lined with baking paper.  Cover and refrigerate until firm.  [or you can place the tray of meatballs into the freezer.  Once they are frozen, transfer them into zip-lock freezer bags and freeze them]
• Heat up a wok or saucepan with enough oil to deep fry the meatballs.  
• Fry until meatballs are cooked.  Serve hot.

Roasted Turkey Wings

Ingredients:

6 Ingham turkey wings

Marinade:
1 small knob ginger - grated
2 clove garlic - grated
1/4 cup soy sauce
1 tbsp fish sauce
1/2 tsp sesame oil
1 tbsp Chinese cooking wine
pepper

Combine marinade in a large bowl.  Add in turkey wings and leave to marinate overnight.Preheat oven to 170 deg C.   Line a shallow roasting tray with baking paper. Place turkey wings onto a rack over the roasting tray and roast wings for 35 minutes.   Turn wings over and roast for a further 30 minutes or until golden and cooked through.

Red Duck Curry With Lychees

Ingredients:

3 duck drumsticks (about 650g), cut into 3 pieces
100ml lychee syrup
1 cup water (approx)
about 10 drained canned lychees
oil
fish sauce, to taste
150ml coconut cream
1 lime juice 
3 kaffir lime leaves
coriander leaves, for garnishing


Grounded Ingredients:
2 tbsp chilli powder
150g shallots
50g garlic
40g tumeric
40g galangal
2 stalks of lemongrass
5 candlenuts
4 coriander roots

• In a frying pan, over medium heat,  fry the duck, skin-side down for about 5 minutes to render the fat.  Turn over and fry lightly to brown the duck.  Transfer onto a plate and set aside.
• Reduce heat and add about 1 tbsp of oil into the pan.  Stir fry the grounded ingredients until aromatic; add about 1/4 cup coconut cream and bring to the boil.  
• Add in duck, water and lychee syrup.  Bring to the boil and simmer until duck is tender. Stir occasionally. 
• Add in the remaining coconut cream, lychees and kaffir lime leaves.  Season with fish sauce and lime juice.
• Serve hot with steamed rice.

Baked Chicken, Chorizo & Cannellini Beans

 

Ingredients:

4 chicken drumsticks
1 Spanish chorizo (sausage), sliced thickly
1 can cannellini beans, drained
12 cherry tomatoes
2 medium size red onions, cut into wedges
1/4 cup white wine
2 tbsp olive oil
salt
black pepper
coriander leaves for garnishing

• Preheat oven to 180 deg C.
• Heat oil in a frying pan and fry chicken drumsticks until brown on all sides; sprinkle salt and black pepper onto the chicken.  Add in chorizo and onions and fry for about 2 minutes.  Pour in white wine and bring to the boil.  Set aside. 
• Pour the drained cannellini beans into an ovenproof casserole dish, then add in browned chicken drumsticks, chorizo, onions and cherry tomatoes. 
• Cover casserole dish and bake for 30 minutes.
• Uncover and bake for a further 15 - 20 minutes.
• Serve hot.

Black Pepper Soy Sauce Chicken

Ingredients:

500g chicken thigh, cut into biteable size
2 tbsp light soy sauce
½ tsp dark soy sauce
½ tbsp Mirin
1 tsp sesame oil
¼ cup water
a small knob ginger
3 cloves garlic
2 shallots
½ tsp sugar
1 tbsp ground black pepper (adjust to your own taste)

• Pound ginger, garlic and shallots together.
• Marinate chicken pieces with light soy sauce, Mirin, sesame oil , black pepper and pounded ginger, garlic and shallots for at least a couple of hours or overnight.
• Heat a little oil in a frying pan and fry the chicken pieces until cooked.  Remove the chicken and add water, dark soy sauce and sugar into the pan and bring to the boil.  Return the chicken into the pan to coat evenly. 
• Serve hot.

San Bei Ji 三杯鸡 (3-Cup Chicken)

Ingredients:

450g chicken pieces (deboned)
1 tsp cornflour
dash of pepper
1 small knob ginger, sliced
3 cloves garlic, chopped
1 shallots, sliced
1 scallion, sliced
1 cup Thai basil
2 tbsp sesame oil

Seasoning:

2 tbsp soy sauce
2 tbsp Chinese cooking wine
1 tsp dark soy sauce
15g rock sugar (or to taste)

• Marinate chicken pieces with cornflour and pepper.
• Heat sesame oil in a frying pan; saute ginger, shallots, scallion and garlic until fragrant.
• Add in chicken pieces and stir fry for about 2 minutes.  Stir in seasoning and bring it to a boil.  
• Simmer until the chicken is cooked.  Add a little water if the gravy dries up.  
• Before dishing up, toss in basil. 

Turmeric Chicken

My own simple version of Turmeric Chicken ...

Ingredients:

600g skinless chicken thigh, cut into biteable sizes

Marinade:

1 tbsp grated palm sugar

1 tbsp turmeric powder

1 tbsp light soy sauce

2 tbsp fish sauce

1/2 tbsp garlic powder

1/2 tsp pepper

1/2 tsp chilli powder or finely chopped fresh chillies (optional)

1 tbsp cornflour

2 tsp lemon/lime juice

• Marinate the chicken for at least 1 hour in the refrigerator.   
• Shallow fry the chicken pieces under medium to low heat until they are cooked through. 
• Drizzle some more lemon juice before serving if preferred.

Soy Sauce Chicken

Ingredients:

1 whole chicken (about 1.2kg), clean and pat dry

1 1/2  - 2 cups light soy sauce

2 tbsp dark soy sauce (optional)

1 cup water

1/2 cup Mirin (Japanese sweet cooking wine)

1/4 cup Shao Hsing wine

15g rock sugar

1 star anise

1/2 cinnamon stick

dash of pepper

2 cloves garlic (smashed)

2 slices ginger

• Combine all the ingredients in a large pot.  Bring to the boil.  
• Add the chicken and bring to the boil again.  Reduce heat.  Cover with a lid and let simmer for 45 minutes (or until the juices run clear when the thickest part of a thigh is pierced with a skewer or chopstick), turning over once or twice.  Baste the chicken with the sauce for a minute or more each time you turn it over.
• Remove chicken from the pot.  Strain the cooking liquid (soy sauce mix).
• Once the chicken is cool, cut into bite-sized pieces.  
• Serve chicken with the sauce.

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