Juicy Pork and Chicken Burger

Made some burger patties for dinner and the left over was ate for breakfast with buns...

Recipe reference from Yum Yum #73

Ingredients:
300g mince pork
300g mince chicken
1 onion, peeled and chopped
1 tsp mixed herbs
1 tsp ground black pepper
1 egg
1 tbsp light soy sauce
50 g bread crumbs

oil for frying

Method:
1. In a mixing bowl, combine all ingredients untill well combined and sticky. Chill in fridge for 30 min before cook.

2. Remove meat mixture from fridge. Form meat mixture into rounds and flatten into patties.

3. Heat up oil, pan fry burger patties over high heat on both sides and lightly brown. Then place in preheated oven of 180 deg C and bake for 10min. Remove from oven, dish and serve.

Deep fried prawn paste chicken

My friend told me this brand of prawn paste is nice, its avaliable at wet market and sheng siong supermarket price varies, heard zhi char stall are using this brand too. I have not cook prawn paste chicken for quite a while and found the paste at the market near my office, so bought a bottle and try. The chicken taste good and not as salty as another brand that I've tried.

Its very simple recipe: Marinate half kg wings with 2 tbsp prawn paste, 1 tbsp sugar, some sesame oil for a few hours in fridge. Coat wings with tapioca flour and deep fried till golden brown.

3 cups chicken (三杯鸡)

Quote from original recipe: Traditional 'three cups' dishes uses a cup each of sesame oil, soy sauce and rice wine. In this dish the amount used have been reduce to make it less oily and salty.

I cooked two pieces of boneless chicken thigh, thus half of the refrence recipe was sufficient, however the soy sauce that I was using is quite dark so I only use 1 tbsp of it.

Reference recipe..
Ingredients:
1/2 chicken
10 cloves garlic
10-12 slices old ginger
1-2 red chili
3-4 stalks basil

Seasonings:
1/3 cup black sesame oil
1 cup rice wine
1/3 cup dark soy sauce
1/2 tbsp rock sugar
1 cup hot water

Method:
1. Rinse chicken and chop into small pieces. Cut bigger cloves of garlic into halves.

2. Heat sesame oil to about 100 deg C, add ginger slices and fry over low heat till fragrant. Add garlic and fry till lightly browned, then add chicken and fry well over high heat.

3. Fry chicken till it turn white, then add the other seasonings and bring to a boil. Pour into a heated claypot, put the lid on the cook over medium heat till chicken is cooked through and the liquid is dry (about 150-20min).

4. Stir in slice chilli , then add the basil. Turn off heat immediately.

Grilled Nam Yee Wings

My friend S gave me some nam yee (chinese femented beancurd) last year. I've tried using nam yee to do ribs and pork chops, this time tried it with chicken wings, Randal likes it very much...

Ingredients:
Half kg mid joint wings

sauce:
1 tbsp oyster sauce
1 tsp dark soy sauce
1 pc nam yee
1 tbsp light soy sauce
1 tsp salt
1 tbsp sesame oil
1 tbsp cooking wine
dash of white pepper

glaze:
1 tbsp honey
1tbsp water


Method:
1. Rinse wings. Mix the sauce ingredient to gather till well combined. Pour the sauce over wings and marinate for at least 2 hours in the fridge.
2. Preheat oven till 200 deg C. Place wing on grill rack and apply some oil on the wings, put into oven and grill over top bottom heat for 10 min, brush some sauce from the marinade on the wing and continue to grill for a few min, flip the wings and grill for 5 min. Remove wing from oven and place in plate and set aside.
3. Heat wok and pour in the glaze ingredient, pour wing into wok, stir the wings a while till the honey mixture is thicken and absorb by the wing. Remove from wok and serve.

Stir fry Potato with Chicken and Mushrooms

Saw a similar dish on TV a week ago, so Randal request to cook this, I didn't note the ingredients so just cook my own version.

Ingredients:
300g Chicken - chopped into small piece ( I use chicken mid-joint wings)
2 potatoes - cut into cube
5 mushrooms - soaked
2 stalks of spring onion- cut into long strips
3 shallot- slice thinly
1tbsp chop garlic

chicken marinate:
pepper
1 tsp light soy sauce
a little sesame oil

sauce:
1-2 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp light soy sauce
1 tbsp rice wine
1 tbsp sugar
water

Method:
1. Rinse and marinade the chicken for at least 2 hours in the fidge.

2. Heat wok pan fry chicken till slightly brown, dish and set aside, then pan fry potatoes till brown too, dish aside.

3. Add a little oil, fry shallots and garlic till fragrant, add the chicken, potato and mushrooms, stir fry a while, add in the sauce ingredients, add water till it covers at least 3/4 of the dish, simmer at low fire till potato is soft and chicken is fully cooked, stir the content in between so that its well cooked by the sauce. By then the sauce should be cooked till less than half.

4. Add in spring onion stir fry a while. Dish and serve.

Fried Spiced Wings

Ate this dish a few weeks ago, so ask the aunty chef who cooked this dish for recipe and its sounds so simple to do. Attempt it last weekend for dinner...

Ingredients:
6 wings and 6 drumlets
1 tsp grated ginger
dash of pepper
1 tsp salt
1/4 tsp five spiced powder

rice flour

Method:
1. Rinse wings/drumlets, add in the marinate ingredients and marinade in fridge for about 1 hour.

2. Heat oil, coat each wings sparingly with rice flour, fried till wings/drumlets are golden brown, dish and serve.

Roast Chicken

Watched Jamie Oliver did the roast turkey on tv and it looks delicious and easy to do, so I tried putting the herb butter mixture on chicken for christmas day dinner, the chicken tasted quite nice and we finish the whole chicken....

Ingredients:

1 chicken (approx. 1.5kg)


2 tbsp butter (soften)

2 tsp chopped sage leaves

Black Pepper

1 tsp salt



3 stalk of celery-chopped

3 small carrot – cut into big piece

1 onion- cut into chunks

1 tsp Salt and 1 tsp black pepper

2 tbsp olive oil



Method:

1. Rinse chicken, chopped off chicken legs and neck of chicken. Leave aside to let it dry a little. Meanwhile chopped up the vegetables and mix together with salt, black pepper and olive oil.

2. Apply butter herb mixture on chicken and chicken cavity. Place marinated vegetable on foil lined tray, place chicken on top.

3. Place chicken in preheated 180 deg C fan oven, baked for 45min then turn to 200 deg C to bake a further 10-15 min to make the chicken skin more brown.

4. Poke the thick section of chicken (thigh) with a satay stick to check the chicken is cooked. If clearn liquid flow out then is done. Remove chicken from oven, remove chicken on plate, let it cool down a little before serve.

Quick Honey Wings

The was suppose to be grilled dish, but tried cooking it in wok...

Ingredients:

Appx. 500g chicken wings

Sauce:

2tbsp honey

1tbsp cooking wine/sherry

1/2 tsp dark soy sauce

1/2 cup water

Marinade:

salt

black pepper

1 tbsp sesame oil

1 tsp paprika

Method:

1. Rinse chicken wing, marinate it the the marinade, place in fridge for at least 2 hours.

2. Heat up wok with 2 tbsp oil over medium fire, pan fry till wings are evenly brown on both sides.

3. Combined sauce ingredients together, add sauce to wings, make sure all the wings are cover by the water, lower the fire and let the wings cooked till water dried up. Remove the wings and serve

Shrimp Paste Chicken wings

The taste of shrimp paste chicken wings recipe that I tried previously was abit too salty, have been finding a better recipe, thus the bottle of shrimp paste have being sitting in the fridge for a long while. After hearing my colleague's advise on using the prawn paste, I created this recipe and the taste of the wings turns out ok except the color as I don't want to use red coloring like those selling in the market...all give thumbs up for this dish...

Ingredients:


Half kg wings

½ tsp Grated ginger paste

1 tbsp LKK shrimp paste

1 tbsp cooking wine

1 tbsp sesame oil

1 ½ -2 tbsp sugar

Tapioca starch for coating

Method:

1. Rinse wings and marinate with the rest of the ingredients for a few hours in the fridge.

2. Remove wings from marinate bowl, coat each wing with tapioca starch, deep fried till golden color.

Soy Sauce Stewed Chicken Wings

I know that we can't finish a whole chicken in one meal so I adjust the original recipe and cooked wings with the sauce, easier to serve and eat too...

Ingredients:
500g chicken wings/drumlets

Stock Ingredients:
200g sugar
2 tbsp dark soy sauce
2tbsp shaoxing wine (Chinese cooking wine)
½ tsp szechuan peppercorns
1 star anise
1 piece cinnamon stick
3 cloves
200ml light soy sauce
1000ml water

Sauce (to serve)
2tbsp stewed chicken stock
1tbsp chicken broth
1 tsp light soy sauce
1tsp dark soy sauce
1tsp sesame oil

Method:
1. Rinse the wings.

2. Cook the entire stock ingredients in a deep pot, bring to boil, add in the wings and drumlets, cover, stew over low heat for 15min until cooked through.

3. Remove the wings leave to cool and cut into pieces.

4. Heat up 1 tbsp oil in the preheated wok, add in sauce and bring to boil. Pour the solution over the wings and drumlets. Serve hot.

Golden Butter Chicken Cube

Tried this recipe from a book, I've changed the recipe a little because I prefer to marinate the chicken before cooking it. The sauce is abit too much for 1 piece of chicken thigh, think it can use for 2-3 pieces of meat, the sauce taste like the cheese topping of KFC's cheese fries.

Ingredients:
1 chicken thigh (boneless)
some curry leaves (I didn't have this so didn't add)
2 bird eye chillies (I omit it as my kids will not eat it if its spicy)
adequate amount of butter
200gm evaporated milk

Marinade:
1 tsp salt
dash of pepper
1 tbsp cooking wine

Seasoning:
½ tsp chicken stock granules
½ tsp sugar
pinch of salt
1 egg
2-3 tbsp cornstarch

adequate amount of cornstarch (mix with water)

Method:
1. Cut boneless chicken meat into dices, marinate chicken meat with marinade for 1 hour in the fridge. Remove from fridge half hour before cooking. Add in egg mix well, coat with cornstarch.

2. Heat up adequate oil till boiling hot, deep fry coated chicken thigh until crispy, dish and drain and set aside.

3. Heat wok and add in butter, curry leaves and bird eye chilli, sauté until fragrant. Pour in evaporated milk and seasoning, bring to boil. Mix in cornstarch solution.

4. Return chicken thigh into wok and stir well.

Grilled Chicken Wings

Did this dish for Randal, I didn't want to deep fried the wings, and I knew that Randal don't really like the stewed version, so I go thru some old recipe books and came up with this recipe.

Ingredients:
6 mid-wings & 6 drumlets

Marinade:
Juice from half lemon
1 tsp salt
dash of black pepper
1tbsp cooking wine

Seasoning:
3tbsp barbecue sauce
1tbsp dark soy sauce

Method:

1. Rinse the wings and drumlets, marinate the wings and drumlets with the marinade and place in fridge for 2 hours.

2. Arrange chicken wings on baking tray lined with aluminum foil. Brush with seasoning and transfer to preheated oven. Bake at 200°C for 20min. Turn over and brush with marinade. Continue baking for another 10min. Remove wings from baking tray transferr to plate. Serve.

Chicken Chop

I haven't tried doing chicken in this manner before even its quite easy to do, didn't add any sauce to it as I know that the kids will not like to have it on such deep fried dishes.

Ingredients:

4 pieces of boneless chicken thigh

dash of pepper

1 tbsp cooking wine

1 tbsp sesame oil

1 tsp salt

1 tbsp ginger juice -- pound some ginger and squeeze out the juice


1 egg - beaten

plain flour

japanese bread crumbs


Method:

1) Rinse chicken thigh, marinade the meat with pepper, salt, wine, sesame oil and ginger juice for a few hours in fridge.

2) Remove meat from fridge half hour before frying. Dry the meat with kitchen towel. Heat wok with oil, coat meat with flour, shake off excess flour, then coat meat with beaten egg, then press meat into bread crumbs. Place meat in hot oil and deep fry at medium heat till golden brown.

Grilled Honey Chicken Wings

The dish was created from my friend's recipe, I just add some more marinade to give it a better taste.

Ingredients:
500g mid wings
juice of half lemon
1 tbsp ginger juice
1 tsp salt
1 tbsp sugar
1 tbsp paprika
1 tsp ground black pepper

Glaze:
1tbsp honey
1tbsp mirin

Method:
1) Rinse chicken wings. Marinade the wings with the rest of the ingredients in a bowl for a few hours in the fridge.

2) Preheat oven till 200°C, place wings over roasting rack, and grill for about 10mins, meanwhile mix the balance marinate in bowl with honey and mirin. Brush the honey mixture on the wings and grill for 5 min, flip the wings over and brush honey mixture and grill another 5min. Remove from oven and place wing on plate. Serve.

Stir fry chicken fillet with oyster sauce

I was thinking to make sure the kids eat the food, should keep the dish simple and I come up with this easy dish for dinner. I was thinking of 50-50 chance that they ate it, from the speed they finish their rice you know that they do like it.

Ingredients:

300g chicken fillet - rinse and cut into strips

Marinade:

1-2 tsp light soy sauce

1 tbsp cooking wine

dash of pepper

1 tbsp corn flour

Sauce:

1tbsp oyster sauce

1tsp dark soy sauce

1 tbsp sugar

2tbsp water or mirin (mirin taste better)

Method:

1. Marinate the chicken fillet strips with marinade for half hour.

2. Fry chicken fillet in hot oil for a few minutes, stir with chopstick to separate the chicken strips while frying as the chicken pieces then to stick together. Dish and drain the excess oil. Set aside.

3. Remove the excess oil from wok. Pour into wok oyster sauce, dark soy sauce and sugar, stir and mix well, pour the chicken fillet back into sauce, stir fry till chicken is coated with sauce, add in water or mirin, simmer till sauce thicken. Dish and serve with rice.

Crispy Chicken with Lemon Sauce

Tried this dish for last weekend dinner from Jimmy Chua's Fest for Guest book. Thou I remove the chicken skin, it still turn out taste good. But the lemon sauce in the recipe is way too much.





Ingredients:

3 chicken drumsticks (deboned)

Marinade:
1tbsp light soy sauce
½ tbsp cooking wine
1 egg yolk
¼ tsp salt
¼ tsp pepper

Deep frying batter
5tbsp corn flour
1 tbsp self raising flour
1 tbsp sesame seed

Sauce:
300ml water
3tbsp sugar
3tbsp lemon juice
½ tsp salt

Thickening glaze:
some cornflour
some water
(mix well)

Method:
1. Mix chicken with marinade well and leave for ½ hour.

2. Coat chicken in deep frying batter. Deep fry in hot oil over medium heat until golden brown. Remove and cut into slices. Arrange on a plate.

3. Bring sauce to the boil. Add thickening glaze and stir well. Bring to the boil again and pour over chicken. Serve.

Fried Soy Sauce Wings

I did this simple dish without referring to any recipe, just add the marinade according to my own feeling. Turn out quite good...LOL

Ingredients:
18 mid joint chicken wings

Marinade:
1tbsp cooking wine
1tbsp sesame oil
1tsp salt
¼ tsp pepper
a few slice of ginger
1tbsp Japanese soba noodle sauce

3tbsp tapioca flour

Method:
1. Rinse wings and marinate it with the marinade ingredients and place in fridge for 2 hours.

2. Place the tapioca flour into the wings and mix well combined. Heat oil in wok. Add wings into oil and deep fried till golden brown color. Remove and place on plate. Serve.

Roast Chicken

Can't get turkey for last year's Christmas dinner, so did a roast chicken instead....

Ingredients:
1 no. chicken
6 tbsp butter
1tsp sugar
1tbsp salt
1 tsp black pepper
1tbsp Dijon mustard
1tsp paprika
1tbsp oil

Stuffing:
½ a carrot }
1 stalk celery } diced into small pieces
½ onion }
1 tsp garlic
2tbsp raisin
¼ cup white wine
½ cup stock
1pc cinnamon
dash of salt and pepper
1 small potato – boiled and mashed
½ cup of diced toasted bread

Method:
1. Rinse the chicken thoroughly, dried it with kitchen towel. Mix salt, black pepper, Dijon mustard, paprika and oil in a bowl. Rub it all over chicken, set aside.

2. Stuffing: Fry carrot, celery, onion and garlic with 2 tbsp butter, add in raisin, white wine, stock, cinnamon stick, salt and pepper, simmer for 5-6 min, add in the mashed potato and diced toasted bread, mix well and turn off fire.

3. Fill the cavity of the chicken with the stuffing, use satay stick to close up the cavity tightly. Place chicken in preheated 160°C oven, baked for 1hour, turn oven to 180°C and baked chicken for a further 10min, brush butter on chicken at 15min interval. Remove chicken from oven and let it rest a while before carving it.

Pineapple chicken

Bought the chicken breast to do something else but forgotten that the time had been scheduled to do other things. So decided to cook it for dinner instead. Recipe from Hawkers' Fair Simplified. I modified the recipe a little to make it less spicy.

Ingredients:
1 piece chicken breast, thinly sliced
4 pcs canned pineapple rings, diced
2 green chillies, remove seed and diced – original recipe uses 1 green capsicum
2 red chillies, remove seed and diced - not in original recipe
1 tomato, cut into wedges
½ cucumber, remove seed and cut into wedges –not in the original recipe
1 small onion, diced – not in original recipe
cornflour for coating chicken
oil for deep frying

Marinade:
1tsp salt,
½ tsp sugar
1 egg white
1tbsp corn flour
1tsp cooking wine

Sauce:
1tbsp thai chilli sauce
1tbsp tomato sauce
3tbsp canned pineapple juice
1tsp lemon juice
1tbsp sugar
½ tsp salt

Method:
1. Combine chicken breast with marinade and season for 2hours in fridge. Then coat with corn flour and deep fry in hot oil until cooked. Dish and drain.

2. Leave 1 tbsp oil in wok, put in onion fry till fragrant, add in pineapple, chillies, cucumber, tomato and stir well. Pour in sauce and cook until thick.

3. Add in fried chicken breast, stir well and dish up.

Orange Juice Chicken Wings

This dish was created for the kids, I know that if I deep fried the wings the kids will love it but I don't want them to eat too much deep fried food. Kenny suggested to cook orange juice chicken wings for them. Randal doesn't like the wings saying it taste a bit too sweet, Kenny and I find the taste were ok. If I do this dish again I will adjust the taste with some other sauces.



Ingredients:
8 mid joint wings
1tbsp ginger- sliced

Marinade:
1tsp salt
dash of pepper

Seasoning:
Juice from 2 oranges
Orange zest from 1 orange
2 tbsp water
1 ½ tbsp sugar
½ tsp salt
cornstarch--1tbsp cornflour mix with 3tbsp water

Method:
1. Wash and clean chicken wings, add in marinade and marinate for half hour.

2. Heat 2 tbsp oil in wok, add in ginger and fry till fragrant. Add in wings and pan fry the wings till cook. Remove and set aside.

3. Add in seasoning except cornstarch into wok and bring to boil, add in wings and stir fry awhile, add in cornstarch bit by bit and stir till the sauce thickens. Remove from wok and serve.