柠檬迷迭香烤鸡腿 Roast Chicken Leg With Lemon And Rosemary

 

 

柠檬迷迭香烤鸡腿

（出处：紫羅蘭的爱心厨房）

• 鸡全腿 4个
• 洋葱 2颗
• 红萝卜 2条 （切不规则的块状）
• 番茄 2粒
• 黑胡椒碎 适量
• 海盐 适量
• 橄榄油 适量
• 水 1/2杯

腌料：

• 黑胡椒碎 1tsp
• 海盐 1/2tsp
• 柠檬 1颗 （渣汁）
• 迷迭香 2株 （取叶子，稍微切碎）
• 橄榄油 4Tbsp

1. 将鸡腿洗干净抹干，将鸡腌料混合，抹在鸡腿上，腌制1小时或以上。
2. 在烤盘上倒些橄榄油，放入红萝卜，番茄和洋葱，撒上少许盐和黑胡椒，搅拌均匀，渣汁后的柠檬皮不要丢弃，一同放入烤盘，倒入1/2杯水，然后把腌好的鸡腿铺排在蔬菜上面。
3. 将烤炉预热180°C，放入烤盘，用上下火烤40-45分钟即可。烤好后取出烤盘，让鸡休息大约10-15分钟。
4. 将鸡腿和蔬菜排盘，淋上烤盘里的酱汁，即可享用。

Roast Chicken Leg With Lemon And Rosemary

• Chicken leg 4
• Onion 2
• Carrot 2 （cut into small pieces）
• Tomato 2
• Black pepper
• Sea salt
• Olive oil
• Water 1/2 cup

To marinate chicken:

• Black pepper 1tsp
• Sea salt 1/2tsp
• Lemon 1 （get the juice）
• Rosemary 2stalk （chop the leaves into small pieces）
• Olive oil 4Tbsp

1. Clean and dry the chicken leg, and mix with the marinades. Keep in fridge for at least one hour.
2. Put some olive oil on baking pan, arrange in the carrots, tomatoes and onion, spread some sea salt and black pepper, mix well. The lemon used for juice can be put inside too.
3. Pour in 1/2 cup of water and put the chicken leg on top of the vegetables.
4. Roast in preheated oven at 180'C for 40-45 minutes.

http://sze-min.blogspot.sg/2013/02/roast-chicken-leg-with-lemon-and.html

Ginger and Sesame Oil Chicken

 

Ginger and Sesame Oil Chicken

recipe adapted from Shu Han's mom

Ingredients:

3 chicken legs, cut into thighs and drumsticks (you can use whichever parts you like, but they should be bone-in)

1 tablespoon fresh ginger, I peeled and minced about 2" worth using a microplane grater

3 tablespoons toasted sesame oil

3 tablespoons soy sauce

1 teaspoon sugar

1 teaspoon freshly ground pepper

1/2 cup water
1 tablespoon rice wine

1 tablespoon olive oil

 

Method:

In a small bowl, whisk together the sesame oil, soy sauce, ginger, sugar, pepper, and water. Pour this over the chicken in a large ziploc bag or airtight container. Marinate 1-2 hours.

In a large skillet over medium high heat, warm the olive oil and then add the chicken pieces (save the marinade). Brown them slightly, about 1-2 minutes on each side.Then add the rice wine, followed by the reserved marinade and cook for a few minutes.

Cover with the lid and simmer on low heat for 30 minutes. Remove the chicken to a plate and tent with foil to keep warm. Increase the heat under the marinade left in the pan to about medium high, let it simmer until reduced by about half. Pour the sauce over the chicken before serving. Enjoy!

 

 

http://barefeetinthekitchen.blogspot.sg/2012/01/ginger-and-sesame-oil-chicken.html

 

 

 

 

Roast Chicken with Garlic and Lemon

 

Step 4: Carefully pull the top chicken skin and slowly stuff the butter paste under the chicken skin.

Roast chicken with Garlic, Lemon and Thyme Recipe

• Serves: Cooks one whole chicken
• Prep: 15 mins
• Cook: 1 hr 10 mins

For those who have not roasted a chicken before, it is definitely easier than it looks. This roast chicken recipe is relatively fuss-free because the oven is doing 90% of the work.

In addition to the ingredients listed below, you need the following tools: grater or microplane, kitchen twine, wire rack, oven tray and pastry brush.

Ingredients

• 1 lemon
• 30 grams butter cubed
• 1 tbsp chopped parsley
• 1 whole chicken innards and neck removed
• 2-3 sprigs thyme for best results, submerge in hot water for 30 seconds
• 2-3 sprigs rosemary for best results, submerge in hot water for 30 seconds
• 15 garlic cloves slightly bruised
• 2 bay leaves
• 2 tbsp olive oil
• sea salt and freshly cracked black pepper to taste
• 1 tbsp garlic powder optional

Instructions

1. Grate some lemon zest from the lemon skin. Set aside the lemon.
2. In a small bowl, mix cubed butter, chopped parsley and lemon zest together to form a paste.
3. Place chicken on a flat chopping board, breast side up. For aesthetics, tuck the wings under the chicken and tie the thighs together using kitchen twine.
4. Carefully pull the top chicken skin (where the breast portion is – see photo above) and slowly stuff the paste made in step 2 under the chicken skin. Be careful not to tear the chicken skin while doing so.
5. Cut lemon in two and microwave for 40 seconds. Carefully use the tip of a small knife to prick all over the lemon. Squeeze the lemon juices into the cavity and put the whole lemon inside (technique learnt from Jamie Oliver’s recipe).
6. Besides the lemon, stuff the cavity with thyme, rosemary, garlic and bay leaves. If you have leftover herbs, sprinkle them around the pan or on the chicken.
7. Brush the chicken skin all over with olive oil using a pastry brush. Season chicken with salt, black pepper and garlic powder (if using).
8. Rest the chicken, breast side up, on a wire rack sitting on a bigger roasting tray to collect the chicken juices (see second photo above). Bake chicken in preheated oven at 200°C (400°F) for about 40 minutes. Take the tray out of the oven and brush the chicken with the juices that are collected in the drip pan. If there are not enough juices, use olive oil.
9. Return tray to oven and bake for another 30 minutes, increasing the oven heat to 220°C during the last 10 minutes. The roasting time may differ with your oven, but basically you should roast until the chicken is nicely golden brown.

 http://www.noobcook.com/roast-chicken-garlic-lemon/


 

Coca-Cola Chicken Wings Recipe *

Coca-Cola Chicken Wings Recipe

• Serves: 2
• Prep: 10 mins
• Cook: 20 mins

In this classic Chinese recipe, Coke is used as the base of the simmering sauce, and it helps to tenderise and cameralise the chicken. The result is delicious, finger-licking good chicken wings with a sweet & sticky glaze.

Ingredients

• 8 (about 320grams) mid joint chicken wings
• 1 tbsp cooking oil
• 200 ml regular Coca-Cola (do not use diet or flavoured Coke)
• 200 ml water
• 1 tsp light soy sauce
• 1-2 tsp dark soy sauce
• 1 tsp sesame oil

Instructions

1. Marinade the chicken wings in light soy sauce, dark soy sauce and sesame oil for 15 minutes.
2. Heat oil in wok or saucepan and brown chicken on both sides.
3. Add Coca-Cola, water and leftover marinade sauce. Simmer for 15-20 minutes until the sauce is reduced to a thick & sticky syrup, turning once halfway.

http://www.noobcook.com/coca-cola-chicken-wings/

Chicken with Ginger and Potatoes

Ingredients
half a chicken, remove skin and fats, cut to bite-sized pieces
1 tbsp cornflour
cooking oil
2" knob ginger, peeled and slice thinly
4 medium potatoes (peeled, halved and each half cut to three pieces)
1-2 tsp black soy sauce, depending on how dark you want the dish to be
3 tbsp light soy sauce, or to taste
1 tbsp oyster sauce
1/3 cup warm water
1 tsp sesame oil


Method

1. Marinate chicken pieces with cornflour. Set aside for 15 minutes.
2. Heat about 3-4 tablespoons of cooking oil in a non-stick saucepan. Fry potato chunks on all sides until lightly browned. Remove and keep aside.
3. In same saucepan, over medium heat, fry ginger slices until fragrant and lightly browned, about 2-3 minutes. Add in chicken pieces, stir well, cover saucepan for about 5 minutes, stirring occasionally. Add black soy sauce, light soy sauce to taste, oyster sauce, stir and cover for another 5-7 minutes, stir once or twice. (Do not add water at this point, let the chicken meat release its own juices and cook itself in its juices for a few minutes).
4. Add in potatoes, warm water, stir to combine, turn heat to low, cover and simmer for about 15 minutes, stirring occasionally, until chicken and potatoes are tender.
5. Add an additional 1/4 cup water if more gravy is preferred. Let it come to a simmer, drizzle with sesame oil, turn off heat and dish out to a serving plate. Enjoy!

http://mycookinggallery.blogspot.sg/2012/06/chicken-with-ginger-and-potatoes.html

Oven Grilled Winglet with Fermented Beancurd 腐乳烤鸡翼

 

Ingredients:

• 8 Chicken Winglets or other parts
• 3 tablespoon of sauce from Fermented Beancurd
• 1 piece of Fermented Beancurd
• 1 tablespoon Sugar

How to do it:

1. Smashed fermented beancurd and mix with the sauce.
2. Add in the sugar and mix well.
3. Marinate winglet with the mixture for at least an hour.
   Grill in the oven at 220C for 25 minutes.
4. Serve give lime if you like.

Note:
If you want a more intense flavour, bring reserve to a simmer and use that to bast the winglet inbetween grilling.
 

http://wokkingmum.blogspot.sg/2012/07/oven-grilled-winglet-with-fermented.html



 

Tom Yum Chicken Wings

Baked Tom Yum Chicken Wings 

Ingredients

(Serves 2)
- 5 chicken wings (about 400 grams)

(A) Tom Yum marinade
- 1/2 stalk lemongrass (only the white part), finely snipped
- 1 kaffir lime leaf, finely snipped
- 5 shallots, peeled and sliced
- 1 heaped tbsp instant tom yum paste
- 1/2 tsp fish sauce
- 1 tsp cooking oil

1. Using kitchen scissors, cut chicken wing to 3 portions at the joint (drummette, mid joint and end tip). Freeze the end tips for making chicken stock.Pat dry with paper towels. Tip: For easy cleaning and quick drying, opt for the detachable kitchen scissors.

2. Cut lemongrass stalk and kaffir lime leaf (rolled up like a cigar) to thin snips. Add (A) to food processor and blend until the paste is smooth.

3. Coat chicken evenly in the tom yum paste. Chill marinated chicken, covered, in fridge, for at least half an hour.

4. Arrange chicken pieces on wire rack with foil-lined tray beneath. Bake at preheated oven of 200°C (392°F) for 25 minutes, turning once halfway. Garnish and serve.

http://www.noobcook.com/tomyum-wings/

 

Black Pepper Chicken Pie

                         

My first preparation is that I used 3 chicken breasts meat, rub with some olive oil and seasoned it with salt and grounded black pepper. Grilled in the microwave for about 20-30mins or less, depending the size of the chicken breast. Half way I turnover the chicken, so it will cook evenly. I didn't grilled it till perfection because It may dries up the meat juice and tenderness.

While I was waiting for the chicken in the microwave, I've prepared the rest of the ingredients:

Easy Black Pepper Chicken Pie (6 pax)

3 chicken breasts (seasoned as I mentioned earlier, cut into cubes)

2 medium size russet potatoes (Boiled, cut into cubes)

1 big onion (chopped)

1 small bowl of frozen mix vegetable

1 small can of Campbell mushroom soup + 1/2 small can of water

Some salt, soy sauce and also grounded black pepper to taste

12 sheets of Kawan puff pastry

1 egg for brushing

*Additional filling: Some generous slice of hard boiled egg

 

Firstly, stir fry the onions till fragrant and gradually put in the chicken, potatoes, mix vegetables.

 

Slowly stir and add in the mushroom soup and water. Simmer till cook and the gravy will slightly thickening.

 

Then, add in the seasoning to taste. Lastly, set a side and let it cool.

 

Cook the chicken filling one day ahead and keep in an air tight container for the next day usage. As the chicken meat will absorb the full flavor from the black pepper gravy.

The next morning, I placed the thawed puff pastry on the aluminium foil.

Poke a few times with fork.

Scoop in the chicken filling. Before covered the top with puff pastry, I placed in a slice of hard boiled egg in each chicken pie.

 

Next, stretch the pastry slightly and used a round cutter to press out a round shape to cover the pie nicely. Press the edge to seal the chicken pie neatly with fork.

 

Arranged the leafs for each chicken pies. Again make some incision on top of the pie and glaze the top with some egg wash.

Preheat the oven to 200 Degree Celcius and bake in the oven for 25-30mins or until the pie rises and golden brown.

Crust outside with creamy black pepper chicken inside.

 

 

http://nothingbutangelinestory.blogspot.sg/2012/07/black-pepper-chicken-pie-bake-along.html

 

 

 

Chicken Curry Chinese Style

-some of the ingredients

-lightly brown the potatoes in hot oil

-chicken mix with all ingredients and spices in the wok...

Chicken Curry Chinese Style

Ingredients
1kg chicken, cut into bite-size pieces
2-3tbsp chilli paste
2 potatoes, cut into halves, slightly fry in hot oil
4 sprig curry leaves
2 stalks lemongrass, smashed
300ml coconut milk
200ml water
1tbsp curry powder
1tsp turmeric powder
2tsp salt or to taste
1tsp sugar or to taste
4tbsp cooking oil

Pound these ingredients
1 Big onion
8 shallots
4 cloves garlic
1” ginger
2 stalks lemongrass

Method
1. Heat oil in a wok, sauté the pound ingredients and chilli paste until fragrant.
2. Add in chicken pieces, lemongrass, curry leaves, stir fry for 1min.
3. Add in curry powder and turmeric powder, mix well.
4. Pour in water and bring to boil (2-3mins).
5. Mix in coconut milk and fried potatoes, and simmer till the chicken is cooked (about 15mins).
6. Add in salt and sugar, combine well.
7. Dish out, serve with steamed rice.

Note-if you like to have more gravy in your chicken curry, then add more water and coconut milk..

 

 

http://nasilemaklover.blogspot.sg/2010/03/chicken-curry-chinese-style.html

 

 

 

 

 

 

 

















Japanese Miso Chicken stir-fry(recipe source: largely adapted from Angie YHL with some modification)

3 boneless chicken chop, trimmed of fat and cut into bite size

1 and 1/2tbsp Miso
1tbsp Japanese light soy sauce

1tbsp Mirin
1tbsp Sake

1tsp garlic paste
1tsp ginger paste

1 yellow onion, shredded
3 stalks spring onion, cut 1” in length

Method
1. Combine soy sauce, miso, mirin, sake,garlic and ginger paste in a small bowl, set aside.
2. Blanch chicken in hot water and rinse well.
3. Heat oil in a non-stick pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 3 minutes.
4. Stir in miso mixture, stir well. Add in onion and water (if too dry) and continue stir fry until sauce has thickened.
5. Add in spring onion, mix well.
6. Serve hot with steamed rice.


http://nasilemaklover.blogspot.sg/2011/06/miso-chicken-stir-fry.html

Chinese Steamed Herbal Chicken

Chinese Steamed Herbal Chicken(recipe source: by Sonia aka Nasi Lemak Lover)
Ingredients
850g free-range chicken (ayam kampung), chopped into small bite sizes

1 and 1/2tbsp Wolfberries (Kei Chi)
15pcs of red dates
6pcs of Tang Kuei slices
1tsp of grated ginger

1 and 1/2tbsp Shaoxing wine
2tsp salt or to taste
Spring onion to garnish

Method
1. Place a big piece of foil on a steaming plate. Mix together all ingredients and place on the foil. Cover and leave to marinate for at least 1 hr.

2. Steam on medium heat for about 30 mins or until tendered.

3. Sprinkle spring onion on top and serve hot. Enjoy!!

http://nasilemaklover.blogspot.sg/2011/12/chinese-steamed-herbal-chicken.html

Chicken and Bacon puff rolls

Chicken and Bacon puff rolls(recipe source: Largely adapted from Bourke Street Bakery book-the ultimate baking companion)
*makes 8 rolls

50g bacon, chopped (or replace with chicken ham)
1 big onion, chopped
2 garlic, chopped

250g minced chicken
10g bread crumbs
1/2tsp salt or to taste
A dash of white pepper
some chopped spring onion
8 sheets of store-bought puff pastry , 4”x4”
Egg wash (mix 1 egg with 1tbsp milk and a pinch of salt)
Sesame seeds, for sprinkling

Method
1. Pre-heated oven to 200c.
2. Heat up 1tbsp olive oil in a pan, sauté garlic and onion till aroma.
3. Add in bacon, continue stir till brown and fragrant. Set aside to cool.
4. Mix minced chicken, bacon mixture, bread crumbs, chopped spring onion, salt and pepper in a mixing bowl. Blend and stir the mixture in one direction until the meat becomes gluey.
5. Slightly roll store-bought puff pastry to 4”x4”, place some filling on the pastry, firmly fold the pastry over, pressing to enclose the roll tightly.
6. Place on the tray, seam side down, brush the tops with egg wash and sprinkle sesame seeds.
7. Reduce the oven temperature to 190c and bake for 30mins or until golden brown.


http://nasilemaklover.blogspot.sg/2012/02/chicken-and-bacon-puff-rolls.html

Soya Sauce Chicken

Soya Sauce Chicken

Serves 4 -5

Recipe Adapted from Rasa Malaysia.com

Ingredients:

1 medium size chicken (about 1.2kg), cleaned and cut into half 3-inch ginger, skin removed, sliced into thick pieces and lightly bruised
6 cloves garlic, peeled, whole and lightly bruised
2 stalks spring onions, tied into a knot
4 star anise
1 cinnamon stick (about 2-inch length)
1 cup light soya sauce (I used Lee Kum Kee’s less salted version)
1/2 cup dark soy sauce
2 tablespoon Shaoxing wine
1 tablespoon brandy or cognac
1 teaspoon white pepper
100g rock sugar (can be found in Asian grocery shop)
4 cups water


Ginger and Spring Onion Dip

Ingredients:

1 tablespoon ginger, minced finely and pounded
1 stalk spring onion, thinly sliced into rounds
1/2 teaspoon salt
2 tablespoons oil

Method for the Dip:

To prepare the ginger and scallion dip, place the ginger, salt and spring onion into a small bowl. Heat up 2 tablespoons of oil in a frying pan until it becomes really hot and starts to smoke. Pour the oil into the small bowl and stir until everything is combined. Be careful as the oil may splatter slightly when it touches the ginger mix.

Method for the Chicken:

1) Add all ingredients (except the chicken) into a deep pot and bring it to a boil on high heat for 15 minutes. Add the chicken halfs into the pot and boil over high heat for about 10 minutes. Lower the heat to simmer for 30 minutes.

2)Then turn off the heat and let the chicken soak in the sauce until it has completely cooled. Chop the chicken up into bite size serving pieces. Place onto plate. Pour the sauce into a separate bowl to be served together with the dip. This dish is usually served at room temperature together with hot steaming bowl of rice.

Note:

Any left over sauce can be kept for other dishes such as soya sauce eggs. Add a few hard-boiled eggs into the sauce and let it sit overnight in the fridge. Alternatively you can use it as a marinade over deep fried beancurd.


http://sugareverythingnice.blogspot.sg/search/label/Chinese

Roast Chicken with Green Curry Paste

Roast Chicken with Green Curry Paste(serves 4)
Ingredients:

1 1/2 kg chicken
1 cup coconut milk (you can substitute with milk)
3 Tbsp thai green curry paste
2 Tbsp fresh ginger, grated
2 Tbsp lime juice
2 tsp fish sauce
1 Tbsp palm sugar

Method:

1) Wash and pat dry the chicken.

2) Combine all ingredients into a bowl and mix thoroughly.

3) Pour mixture inside and over chicken.

4) Cover the chicken and allow to marinate in fridge for at least 2 hours (longer will be better)

5) Remove marinated chicken from the refrigerator. Transfer to a wire baking tray and let stand for 10 minutes. Reserve the marinade into a bowl to be used for basting the chicken.

6) Cover the top of the chicken with foil and bake in preheated oven of 200C for about 1 to 1 1/2 hours. After about 45 minutes into cooking time, remove the foil and roast the chicken uncovered in order to crisp up the skin. Baste the chicken with the marinade and continue roasting.

7) In the final 15 minutes of cooking time, remove chicken from the oven and pour the remaining marinade over the chicken. Continue to roast until cooked through. To test to ensure that the chicken is well cooked, use a fork to pierce into the chicken thigh and if no juices flow out, your chicken should be cooked.

8) Serve roast chicken with a side salad or with rice.


http://sugareverythingnice.blogspot.sg/search/label/Chicken?updated-max=2009-03-24T08:00:00%2B08:00&max-results=20&start=25&by-date=false

Malaysian Curry Chicken

Malaysian Curry ChickenRecipe Adapted from "MalaysianFood.net"

Ingredients:

1 medium sized chicken (about 1.5kg) cut into serving size pieces
6 Tbsp Malaysian meat curry powder (or any brand meat curry powder) - I used Baba's meat curry powder
2 Tbsp chili powder (slightly less or more, depending on spice levels)
1/2 cup cooking oil
200ml thick coconut cream (I used Kara brand)
1 1/2 cups water
4 medium sized potatoes, cut into 1/2 or 1/3
Salt to taste
1/3 cup sliced red shallots (grind finely)
8 cloves of garlic, sliced (grind finely)
1 1/2 inch fresh ginger, sliced (grind finely)
2" piece cinnamon stick
3 pieces star anise
4 - 5 pieces of cloves
4 stalks of curry leaves, stalk removed

Method:

1) Grind the shallots, garlic and ginger until fine and set aside.

2) In a small bowl, combine meat curry powder and chili powder, add a few tbsp of water and mix into a thick paste.

3) in a large pot (preferably non-stick), heat oil on high, add ground paste, cinnamon, star anise and cloves, stir-fry until fragrant (about 4 - 5 minutes)

4) Add curry paste and curry leaves, reduce heat to medium-low, stir-fry until fragrant and oil starts to ooze from paste. Make sure that you keep stirring to prevent the paste from burning.

5) Add chicken pieces, bring heat up to med-high, stir to coat chicken well with curry paste. Fry for about 3 - 4 minutes.

6) Add the water and followed with coconut cream.

7) Bring to a boil and then reduce heat to slow to medium fire. Simmer covered for about 25 minutes. Stir occasionally.

8) Then add the potatoes and salt to taste. Continue cooking for about 15 - 20 minutes until the potatoes are tender and soft.

9) Serve curry with bread, prata or steamed white rice.


http://sugareverythingnice.blogspot.sg/2010/08/malaysian-curry-chicken.html

Tom-Yum Chicken

 

- kaffir lime leaves -

 

 

Tom-Yum Chicken Recipe
5-6 large chicken drumsticks with thigh(skinned)
Ingredients for marinade:
2 tbsp Tom-Yum Paste (I use Peace Brand, I've tried and it's excellent!)8-10 shallots (skinned)
5 clove garlics (skinned)3 red chillies (seeded, cut into smaller pieces)
4-5 small hot chillies/cili padi (I omit this, my kids can't take it too spicy)
4 pieces kaffir leaves (cut into smaller pieces)2 tbsp honey
some salt

 

For Garnishing:

lemon (cut into wedges)some mints leaves

Method:Wash chicken, remove skin and all the excessive fat. Use knife to cut few lines on it for better marinade.
Blend all the marinade ingredients until fine and in paste form. **Do not add water when blending them.Rub the ground ingredients on chicken and marinate for at least 2 hours or preferably over night.
Preheated oven at 200c, wrap the chicken seperately with aluminium foil (can line it with a piece of banana leaves if you want-optional) and bake for 30-35 mins.
Serve warm with steamed rice or we can just eat the chicken alone.

Note: ***Adjust the flavour according to your own preference and it's also depend on brand of Tom-Yum paste used. When the chicken is cooked, there will be some chicken juice inside the aluminium foil. **Don't throw that away, that's the best Tom-Yum soup you can ever have!

 

 

http://cookingcrave.blogspot.sg/2009/07/tom-yum-chicken.html

 

 

 

 

 

MISO BRAISED CHICKEN

Ingredients:
1/2 kg chicken - cut to pieces
250g Potatoes - remove skin and soak in salted water for a while then cut to pieces
1 tbsp oil

1 tbsp garlic - minced
1 tbsp miso paste
1 tbsp dark soy sauce *I used Lee Kum Kee's select brand*
1/2 tsp sugar
125ml water

Method:
1/ Season chicken with 1/4 tsp each of sesame oil, salt, pepper and 3/4 tbsp dark soy sauce and marinate chicken for 1-2 hours.

2/ Heat up oil in wok, add chopped garlic and miso paste and fry for a while till aromatic, then add in chicken pieces with another 1 tbsp dark soy sauce and 1/2 tsp sugar, continue to stir fry chicken well.

3/ Lastly add in cut potatoes, mix well with the chicken, add in 125ml water to cover the chicken. Bring water to boil and cover with lid, lower heat and simmer for about 20 mins or potatoes soften.

4/ Remove the lid and leave the sauce to dry up a little.

http://jottingsoflife.blogspot.sg/2010/11/recipe-miso-braised-chicken.html

 

 

 

 

 

 

Hong Kong Style Soy Sauce Chicken 港式酱油鸡腿

Serves 4-6


Serving suggestion: with noodles or rice


Ingredients:

10 chicken drumsticks, rinsed and patted dry, lightly rubbed with 1 teaspoon of salt and 1 tablespoon Chinese rose wine
4 cloves garlic, smashed
8 slices of fresh ginger (old)
6 stalks green onions/ scallions
1 star anise (more if you like)

For braising liquid:

3/4 cup light soy sauce (I used Yuen Chun's) + more, to taste
1/4 cup dark soy sauce + more, to taste
3 cups water
3 tablespoons Chinese rose wine (or substitute with Shaoxing Wine)
2 tablespoons (about 35g) worth of rock sugar, or to taste

Dash of white pepper


For the noodles:

3 packets wheat noodles (or use other noodles of your choice, cooked according to package instructions)
2-3 stalks green onions, sliced
Chili oil, to taste (I used Sichuan laoganma)
Soy sauce liquid, to taste


Method:

Firstly, heat up your claypot or braising pot until hot. Add about 3 tablespoons of cooking oil. Turn heat to low. Add the ginger, garlic and green onions. Stir-fry until aromatic.

Add the light and dark soy sauce. Add the water. Bring to a boil. Add the rock sugar and Chinese rose wine. Do a taste test and add more soy or rock sugar if desired. You can also add a dash of pepper if you wish. Turn heat to low and keep liquid at a gentle simmer. Place the chicken drumsticks into the liquid. After 10 minutes, turn the drumsticks to make sure they get cooked evenly. Cook for another 15-20 minutes. The chicken drumsticks should be fully cooked by now. Remove from braising liquid and either chop to serve or serve whole.

You can use chicken wings for this recipe as well but remember to adjust the cooking times accordingly.

For the noodles, simply add some of the soy sauce mixture, some Sichuan chili oil and topped them off with some sliced green onions. Simple and perfect with the chicken.


http://www.smokywok.com/2011/12/hong-kong-style-soy-sauce-chicken.html

Crispy Chicken Seaweed Patties with Lime-Soy Dipping Sauce or Wasabi Mayonnaise

Ingredients:

Chicken patties:
1 pound of ground chicken or minced chicken
1/2 carrot, cubed
1 carrot, cubed
1 sheet toasted nori (seaweed)
Enough potato flour for coating (you can substitute with corn flour but potato flour will be crispier)

Marinade:

1 tbsp light soy sauce
2 tbsps mirin
2 tbsps sake
1 egg
2 tsps corn flour
2 tsps fresh ginger juice (or freshly grated ginger together with the juice)

Dipping sauces

Wasabi-mayonnaise:

4 tbsps mayonnaise
1 tsp light soy sauce
1 tbsp wasabi

Lime-soy:
Juice of 1 lime
Grated rind of 1 lime
2 tbsps sake
2 tbsps light soy sauce
Pinch of sugar

Toasted sesame seeds for garnish (optional)

Method:

1. Prepare the marinade (excluding egg and corn starch) in a large bowl. Lightly chop up the ground chicken again with a cleaver or large knife. Toast the seaweed sheets atop open flame to make it crackly and easier to tear up.

2. Add the ground chicken, torn seaweed and carrots into the bowl to marinade. Add the corn starch and egg. Mix well with a fork or chopsticks.

3. Heat up enough oil for shallow or deep frying. Once hot, turn heat to medium-low.

4. Spoon about 6 tbsps potato flour onto a plate or shallow bowl. Use a wet spoon to scoop up a portion of the ground chicken mixture and lightly coat with the potato flour. Set aside. Do the same until you have about 6 patties or enough for one batch to fry together. Fry for about 2-3 minutes.

5. Repeat with remaining chicken mixture. Drain on paper towels.

6. While the chicken patties are draining, prepare the sauce by simply mixing the ingredients listed above together.

7. Serve the patties hot with the dipping sauces.


http://www.smokywok.com/2011/04/crispy-chicken-seaweed-patties-with.html

Gyoza 锅贴 - Chicken and Napa Cabbage Dumpling

Ingredients:
napa cabbage, blanched, squeezed napa dry of excess moisture and finely shredded;
ground chicken
dumpling skin wrappers;

seasoning: soy sauce, salt, white pepper, sesame oil, cooking wine, minced ginger, water
(Note: Adding water will make the filling juicy); 1 egg as binder

Directions:
In a heated pan, add some oil.

When oil is warm, add in gyoza (bottom down) and do not turn the gyoza. Allow them to sizzle till bottom of the dumpling is slightly charred.

While the pan is hot, add water till dumplings are partially submerged. Cover the pan and allow the steam to cook the dumpling skin and the filling inside the dumpling.

When most of the water have evaporated away, use a flat metal spatula to remove the gyoza gently from the pan. Start the next batch.


http://teczcape.blogspot.sg/search/label/chicken