Curry Chicken (Paste by Daddy Seah)

For my own record purpose :D

First try to use Daddy's paste to cook Chicken Curry, I no longer need to buy A1 paste :)
Result - Excellent, whole pot finished!

Ingredients -
Half chicken + 1 big chicken thigh
2 big potatoes
4 big hip of chilli paste
2 stalks of curry leaves
1 lemongrass if you like
400ml water
200ml kara coconut milk
Salt to taste (2 tsp)

Steps -
1. Fry the chilli paste till fragrant is out. Couple of minutes only.
2. Then add the chicken pieces in, stir to mix well.
3. Add curry leaves in (add lemongrass if you like), mix well.
4. Add water in. Let it come to a boil, boil for 10 minutes.
5. Add potatoes in, let it cook for 15-20 minutes.
6. Add salt to taste, follow by coconut milk. Off heat, cover with lid.

Chicken Tom Yum Soup

Ingredients
4 cups of chicken stocks
2 chicken thighs 
1-2 stalks of lemongrass, cut diagonally into few parts
4-5 pieces of lime leaves, teared
350ml water
15g red onion
1 packet of the Tom Yum paste (as shown below) or 1.5tbsp Tom Yum paste
1 tomato, cut into quartered
1 tsp Knorr chicken powder
Fish sauce (about 3 drops) adjust accordingly
150ml milk

Optional -
1-2 chilli padi
Prawns
Soft Mushroom Oysters
Shimeiji Brown/White Mushroom


Steps -
1. In a pot with 4 cups of chicken stocks, put the chicken thighs in and let it cook for 20minutes. Discard the stock. Set the cooked chicken thighs aside.

2. In a clean pot with 350ml water - boil the lemongrass and teared lime leaves until it boils.

3. Then add the red small onions and tom yum paste in.

4. Add the oysters mushroom, shimeiji mushroom in and let it cook. Follow by adding the tomato.

5. Add the knorr chicken powder in and the few dashes of fish sauce. Chilli padi in if you like it spicy.

6. Add the cooked chicken thighs back into the soup as well as the prawns and let it come to a boil.

7. Once boil, pour the milk in and let it come to full boil and you are done. Garnish with scallions if you like.

KungBao Chicken 宫保鸡 by Angela Seah

KungBao Chicken


Recipe:

Marinate (an hour will do) -
4 pieces chicken thigh meat (remove skin), cut into pieces
1 tsp salt
1 tbsp cornflour
Few dashes of pepper

Sauce (mix them in a bowl) -
1 tsp black vinegar
2 tbsp oyster sauce
1 1/2 tbsp Nanyang dark soya sauce
2 1/2 tbsp sugar
1/2 tsp salt
2 tbsp oil
120ml water

To Cook -
1 1/2 tbsp oil
30g ginger, slice
3 stalks scallion, white part only (green for garnish)
About 2 onions - 90g, cut
7 dried chili, deseeded or more
1 chili padi, deseeded

Steps -
1. In a heated pan with 1 1/2 tbsp oil, cook the ginger, onions, white part scallions until fragrant is out.
2. Add the chicken pieces in and stir fry until 70% cooked.
3. Dish out the meat. Clean the wok.
4. Pour the chicken back into the wok. Add in the sauce, both kind of chilli and cook till gravy thicken and that chicken meat is cooked. Off the flames and add the green part scallions in. 

And more scallions for garnish / serve with steamed rice!

Non spicy version

Roasted Chicken by Angela Seah

Happy New Year 2019 !!

Part (A) Ingredients 
1.4kg free range chicken
1 Big yellow onion, halved (for cavity)
1 Big yellow onion, cut into rings
Olive oil
salt and pepper

Part (B) Butter & Thyme 
100g unsalted butter, room temperature
3/4 tsp salt
1/4 tsp ground pepper
3/4 tsp dried thyme

Steps -
1. Rub the chicken with salt, wash away and pat dry the chicken.
2. Prepare the part B in a bowl. Mix well.
3. Season the chicken cavity with generous amount of salt and pepper.Then stuff cavity with halved cut onion and seal up with a toothpick.
4. With your hands, loosen the skin on the breast and other side so that you can stuff the part B into it. Make sure you keep the skin intact. Repeat the steps to the legs and both side of the body.

Point 4

Example. spread the butter mixture all over

Preheat oven to 180 degree celsius. 

5. Use the part B to rub gently on the outer skin of the whole chicken. Season with some salt and pepper again.
6. In a big roasting tray, lay some cut onions, place the chicken with breast side up.
7. Into the oven 180degree celsius and cook for 1.5hrs. (Every 1/2kg chicken at 30minutes.)
8. Check that your chicken is done by inserting skewer at the thigh/legs and that the juices run clear. Transfer the chicken to a platter. Done.

Chicken Teriyaki by Angela Seah

One of the dishes that can easily win both of my sons stomach is this - Teriyaki Chicken with white rice and broccoli. Both of them have always been a fan of Teriyaki sauce... Anything with Teriyaki sauce .... mmm ....

Ingredients -
4 Chicken thighs (boneless with skin on)
Broccoli

Sauce
4 tbsp Japan Soy sauce
4 tbsp Mirin
4 Tbsp Sake
3 Tbsp brown sugar
5g of ginger, lightly bruised..

Method
1. In a bowl, mix the sauce above except ginger.
2. In a pan, pan fried the chicken thighs with skin side down until skin is golden brown and meat is 80% cooked. Remove from pan.
3. In a clean pan, pour the sauce in with the 5g ginger. Medium heat - simmer the sauce for 5 mins until its thicken.
4. Lower the heat to low, add the cooked chicken thighs in, coat it evenly and let it cook for a couple of minutes...
5. Remove and done. Serve with green vegetables...

Herbal Emperor Chicken 药材皇帝鸡 by Angela Seah Thulin

Herbal Emperor Chicken 药材皇帝鸡 (using own ingredients) 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/389960977877168/?type=3&theater

Ingredients -
3 big chicken thighs
Bei Qi 北芪 10g
Red dates 红枣 5 or more
Dang Gui 当归 5g
Yu Zhu 玉竹 15g
Gou Qi Zi 枸杞子 2 tbsp
Dang Shen 党参 2 long strips
300ml water
花雕洒 hua tiao jiu 1 tbsp
Salt and pepper - rub on thighs

These are the herbs to use

Steps -
1. Rinse all the herbs together once.
2. In a bowl, with the clean herbs and 300ml water put to steam in ready boiling water for 5 minutes.
3. Rinse and rub the chicken thighs with abit of salt and pepper.
4. In an aluminum foil, place the thighs in, the steamed herbs and the water in it. And also drizzle the hua tiao jiu on top. Wrap it up.
5. In ready boiling water - steam these for 2 hours in high heat.

Done!

Black Pepper Chicken Pasta by Angela Seah Thulin

Using the black pepper sauce recipe from a previous post, I put together this tasty chicken pasta dish! The capsicum really adds another layer of flavor on top of the black pepper.

Black Pepper Chicken Pasta (for 2 pax)

Ingredients -

200g chicken breast meat (seasoned with salt and pepper)

150g spaghetti

40g green capsicum, sliced

50g red capsicum, sliced

80g yellow onions, sliced

1 tbsp of minced garlic

Black pepper sauce - 

1 tsp salt

1 tsp ground black pepper

1 tbsp hoisin sauce

2 tbsp light soy sauce

2 tbsp worcestershire sauce

*Mix the above in a bowl with 1 tbsp of pasta water.

Steps - 

1. Boil some water, put the spaghetti in with some olive oil and salt. Boil the spaghetti until al dente (about 7-10 minutes). Keep some of the water for the black pepper sauce. Remove and set aside.

2. Heat up pan with olive oil, pan fried the breast meat until cooked. Dish up and set aside.

3. In the same pan with olive oil, saute the minced garlic, green and red capsicum and yellow onions until cooked down.

4. Add the cooked chicken breast meat back in, the cooked spaghetti and drizzle the black pepper sauce around. Toss to mix well and done!

Notes -

1. Use less spaghetti if you prefer a more saucy version.

A1 Chicken Curry by Angela Seah Thulin

Ingredients -
20 chicken drumlets
3-4 small potatoes
2 cups of water
3/4 - 1 full packet of A1 curry paste
1 yellow onion
1-2 shallots
10 pcs of curry leaves
50ml Kara coconut milk 
Salt to taste
Light soy sauce to taste

Steps -
1. In a pot with oil, cook the curry paste first until fragrant. Then add in the onions and curry leaves. Stir fry for a minute.
2. Add the drumlets and potatoes in. Stir to mix well. 
3. Pour 2 cups of water in. Mix well and let it cook for 25-30 minutes until drumlets are cooked and that potatoes are soft.
4. Pour coconut milk in, Then add salt and light soy sauce in to taste and adjust accordingly.

三色饭 3 Colors Dish by Angela Seah Thulin

No need for any lengthy pre-marination or to spend a lot of time in the kitchen for this dish. In fact, making teriyaki chicken is really easy. And in this 3-color dish it´s healthy too! Lean protein, rice and pak choy to give you vitamins!

This dish has rocked both my hubby´s and son´s stomach! They love it so much!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/655054754701121/?type=3&theater

Ingredients -

480g boneless chicken thigh meat

8g ginger, sliced

white pepper

Sauce -

3 tbsp Japanese soy sauce

1.5 tbsp mirin

1.5 tbsp sake

1.5 tbsp sugar (brown or granulated sugar both fine to use)

Mix the above in a bowl

Steps -

1. Cut the boneless chicken thigh meat into bite size pieces and then marinate with dashes of white pepper.

2. In a wok with oil, pan fried the chicken thigh meat until it turns opaque. Then add the ginger and sauce in. Cook until the sauce has slightly thickened about 6-10 minutes. Done.

Serve with scrambled eggs, white rice and blanched pak choy. 

Enjoy your meal!

Soy Sauce Chicken by Angela Seah Thulin

Today I had no idea what to cook actually - I'm sure you all know this feeling! I just couldn't think of anything. One thing is for sure though: I always have chicken at home. 

I always have soy sauce and chinese wine at home as well, so I decided to make a Soy Sauce Chicken! My foreign husband insists that adding Tao Kee (Beancurd skin) and hard boiled eggs to this dish would be perfect! Well, I didn't include it but will do so next round!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/646055962267667/?type=3&theater

Please take note that the dosage for the gravy below may give you surplus gravy if you are 3 pax or less. This type of gravy you can actually freeze and use again for other dishes, but if you do - make sure to taste the gravy as you may have to top up the seasoning.

Ingredients -
1 whole chicken (1.2kg)
1.5 tbsp oil
30g ginger, slices
3 stalks of scallion, cut into three pieces
200ml chinese wine (shaoxing wine)
2 star anise

200ml Lee Kum Kee light soy sauce

200ml Lee Kum Kee dark soy sauce
170g sugar
8 cups of water
1.5 tsp salt

Steps -
1. Using a stock pot - add oil in and saute the ginger until fragrant. Then add the scallions in and cook for another minute.
2. Add the star anise, pour the shaoxing wine in and simmer to allow the alcohol to cook off.
3. Add the light and dark soy sauce, sugar, salt and water in. Bring to a boil.
4. Place the chicken in with breast side up. The chicken should be entirely submerged.
5. Cook in medium heat for 30-35 minutes or until chicken is cooked, with lid covered. Remove from stove, let the chicken sit in for another 15 minutes.

Serve sauce with white rice.

Note - 
You may also make this recipe using big chicken thigh but reduce the cooking time accordingly. 

花雕酒雞 Chinese Wine Chicken by Angela Seah Thulin

Facebook link - Fun @ Sassy's Kitchen

YouTube link - https://www.youtube.com/watch?v=ezsnrMukcZM

Ingredients - 

3 big chicken thighs

1 tbsp shaoxing wine or hua diao jiu

1 tbsp light soy sauce

*Marinate above for 15 minutes

2 tbsp sesame oil

20g ginger, slices

1/2 tbsp of sugar

2 tbsp light soy sauce

100ml shaoxing wine or hua diao jiu

15g wolfberries

2 pieces of dang gui

1 clove garlic, minced

480ml water

1 tbsp shaoxing wine (to drizzle after cooked)

Steps -

1. Marinate the meat first.

2. In a pot with sesame oil, saute the ginger until fragrant and crisp at the sides.

3. Add the chicken thighs in and cook until opaque. 

4. Add the sugar, light soy sauce and shaoxing wine in. Let it come to a boil.

5. Then add the wolfberries, slices of dang gui and minced garlic in.

6. Pour the water in, cover with lid and let it cook for 30 minutes or until meat is cooked.

7. Off heat and drizzle 1 tbsp shaoxing wine in. 

Serve with rice or mee sua..

Leftover Chicken Soup by Angela Seah Thulin

Homemade chicken soup is a comforting dish on a cold rainy day. Yes, it is raining today (not snowing!) with 5 degree celsius outside. Using the leftover roasted chicken meat we had on Christmas eve and minimum ingredients available (otherwise you could add mushrooms, peas etc), I turned it into this rustic soup.  

Click this link to the Christmas eve whole roast chicken

Ingredients
200 - 250g leftover chicken meat, shredded
30g unsalted butter
1 large yellow onion, diced
1 carrot, quartered
2 potatoes
100ml dry white wine
3.5 cups chicken stock (I used water with 1 chicken knorr cube)
2 tbsp corn starch with 2 tbsp water
1 bay leaf
1 tbsp heavy cream
1/4 - 1/2 tsp dried thyme
Salt and pepper to taste

Steps -
1. I used 22cm Le Creuset pot for this dish. In the pot - melt the butter, add the potatoes, carrots and yellow onions and cook until soft. 
2. Pour the white wine in (to deglaze) and cook for a minute.
3. Then add the chicken stock with cornstarch mixture in, bring it to a boil and cook for 2 minutes.
4. Add the bay leaf, dried thyme, heavy cream and the cooked shredded chicken in. Mix well.
5. Cook for another 10 minutes in med-low heat, add salt and pepper to taste and done!

Creamy Bacon Mushroom Chicken by Angela Seah Thulin

I saw this recipe online with the below description -

Creamy bacon mushroom thyme chicken is honestly one of the best skillet meals you will ever make! Tender chicken in creamy sauce with bacon, mushroom and herbs... The flavor is out of this world!

Would you try??? I did! And we LOVE it! 

Ingredients -
3-4 chicken thighs
2 tsps herbs de provence
salt and pepper

For the sauce - 
220g cremini or white button mushroom, sliced
7 slices of bacon, cut and cooked
1 cup heavy cream
1/2 tsp salt
1/2 tsp dried thyme 
1/4 tsp ground black pepper
1 tsp garlic powder

Steps -
Preheat oven to 180 degree celsius
1. Rub the chicken thigh with herbs de provence, salt and pepper.
2. In an oven proof skillet, sear the chicken thighs until brown about 1-2 minutes each side.
3. Into the oven and bake for 25-30 minutes or until the chicken is cooked.
4. Remove chicken thighs from skillet. In the same skillet, cook the bacon until brown. Then remove the bacon from skillet and set aside. Drain the oil and leave about 1 tbsp of oil in it. 
5. Cook the mushrooms until soft. Add the cooked bacon back in, add heavy cream, salt, dried thyme, pepper and garlic powder. Bring it to a simmer until the sauce starts to thicken. 
6. Add back the chicken thighs and cook it for another 2 minutes.

Serve immediately..

Video link - https://www.youtube.com/watch?v=RRJGONSbd2o

Stir Fry Broccoli with Chicken by Angela Seah Thulin

My family love this dish a lot and I have been cooking this for 3 consecutive days :)

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/625684884304775/?type=3&theater


Ingredients - 
250g - 350g Broccoli
2 cloves garlic, minced
1 tbsp oyster sauce
30-40ml water
oil

Marinate meat -
250g boneless chicken thigh meat
1/2 tbsp Feng He light soy sauce
1/2 tsp vegetable oil
2 tsp corn flour

Steps -
1. Pre-boil broccoli with some salt for 2 minutes. Drain with cold water and set aside.
2. In a wok with oil, saute the garlic till fragrant follow by adding chicken thigh meat.Stir fry till almost cooked. Dish up and set aside.
3. Turn the heat to low, add the water, oyster sauce and broccoli in. Turn the heat to high, stir to mix well and add the chicken thigh meat in. Stir fry for another 1-2 minutes and done.

Whole Roast Chicken by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233724286834172.1073741832.233664896840111/621488008057796/?type=3&theater


Ingredients - 
1 whole chicken (about 1.1kg)
2 potatoes
1 onion
Olive oil

Marination - 
25g unsalted butter, room temperature
2 tsp herbs de provence
1 tsp salt
1/2 tsp garlic salt
ground black pepper


Steps -
Preheat the oven to 200 degree celsius.

1. In a small bowl, mix together the butter, herbs de provence, salt, garlic salt and pepper. 

2. Stuff the mixture under the skin of the chicken between the breast and skin for both sides. Remaining mixture - rub it inside the cavity. Add some herbs de provence and garlic salt into the cavity too. Tie the chicken legs together.

3. Drizzle some olive oil to the roasting pan. Add the cut potatoes in, drizzle some salt and pepper, give it a toss together and push the potatoes to the sides of the pan. Arrange the onions in the middle of the pan.

4. Place the chicken on top of the onions, tuck the wings under and sprinkle generous amount of salt, pepper and herbs de provence on the surface/around the chicken.

5. Bake in preheated oven for 1 hour, rotate the pan, cover the top with aluminum foil and bake for another 30 minutes or until the internal temperature reaches 170 degree celsius. 

Rest the chicken for at least 10 minutes before carving.

Notes -

1. A 1.1kg chicken, I baked them for 1 hour 20 minutes only.

Braised Beer Chicken by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/361131964093403/?type=3&theater

YouTube: https://www.youtube.com/watch?v=pXZyTFvnwfI

Recipe:
(A)
2 tbsp oil
120g onion
50g red onion
220g carrot
220g potatoes, cubed
15g ginger, slice then weigh
1 canned beer (Carlsberg or Tuborg 350ml)
1-2 stalks of scallions

(B)
Half chicken or chicken thighs 600g, chopped
1.5tbsp oyster sauce
Few dashes of pepper
10g of ginger, slice then weigh
1/2 tsp sesame oil
1 tbsp light soya sauce
1/2 tbsp hua tiao Jiu
*Marinate chicken with oyster sauce, few dashes of pepper, ginger (sliced), sesame oil, 1 tbsp of light soya sauce and hua tiao jiu. Cover and let it sit in fridge for at least 1hr and best - overnight.

Steps -
1. In a wok, heat up the oil. Med to high heat >> Then add red onion and ginger to stir fry till fragrance. 
2. Add the chicken in (together with the marination) and cook until opaque. After tat, add the potatoes and carrot in and stir. Cover and cook for two minutes. 
3. Pour the beer in and mix well. Switch to medium heat and allow the chicken to cook for 30minutes or until tender and cooked. Turn off the heat, top with scallions and stir to mix well.

Serve with steamed white rice, enjoy!