Roast Chicken Drumsticks

Decided to roast some drumsticks and vegetables today.

First to marinate the drumsticks with some rosemary leaves and Masterfoods Roast Chicken Seasoning and some salt. Just rub onto the drumsticks. Best result is to make some cuts on the drumstick and marinate for at least three hours or so.

I decided to boil the carrots and potatoes first and roast together with the drumsticks, otherwise the vegetables will be very dry and hard. Use a fork to poke the carrots and potatoes to test for the softness or to your preferred texture.

Roast the drumstick at 220 degrees celsius for about 30 mintues and then change to 190 degrees celsius for another 15 minutes.

I got the recipe inspiration from annieliciousfood's blog.

Rendang Chicken

Nowadays easy to cook with all these ready sauces. Although sometimes I wish I could grind my own ingredients, I always have extra fresh ingredients and spices,etc left over and dont know what to do with them lol. So these ready sauces really solves my problem.

I bought the Instant Rendang Paste (Sheen Supply Brand) from NTUC Supermarket(Cold Section), was to cook rendang chicken with it.

Was pretty easy to cook it cause the instructions behind the packet was easy to understand.

I used only half chicken (about 640 gm instead of whole chicken) cause I wanted to add some potatoes to it, 100 gm coconut milk (I used kara brand), 100 gm coconut shred (easily available in NTUC Supermarket-Cold Section)

I added some onions and tomatoes (optional)

Firstly, I dry fry the coconut shred till brown and set aside.

Heat some oil in the wok and stir fry the onion till fragrant and add the rendang paste. Stir fry till fragrant and add the chicken meat and potatoes, fry them for about 5 mintues.

Add about 500 to 600 ml of water and let it boil.

On boiling add the coconut milk and let it boil and simmer for about 30 to 40 minutes.

When the gravy is thicken and potatoes soft, I scoop a small portion of the gravy and potatoes up in a bowl, cause my sons love to have some gravy to go with his rice. (This is step is optional if you do not add potatoes.)

Add the coconut shreds and mix together with the chicken till the gravy dried up.

Served hot with rice - yummy.

BBQ Chicken Wings

Marinated at least half a day chicken wings with same amount of dark soya sauce, oyster sauce, honey and sugar or to taste.

Baked for about 1 hour and turned the chicken wings every 20 minutes for even Baking and blast the wings with the remaining marinating sauce.

Curry Chicken - the easy way

Nowadays I cook my curry chicken without having to blend or ground chillies. It is so easy to just buy the curry paste from the supermarket and with instruction on the back of the packet but I added some extra spices for a hotter curry and some other ingredients.

My family prefer the curry to be more watery so that they can dip their bread into the gravy. Sometimes I cook the curry thicker without adding more water. Yummy.

Fried Chicken Wing with Fine Shrimp Sauce

6 chicken wings
3 tbsp rice flour
1 tbsp plain flour
oil for deep frying

Marinade
1 1/2 to 2 tbsp fine shrimp sauce (Lee Kum Kee Brand)
1 tbsp sugar(or to taste)
1 egg

Instruction

Marinate chicken wings for at least 30 minutes.
Add rice flour and plain flour into the chicken wings, mix well and set aside.
Heat up oil for deep frying, put in chicken wings and deep fry until golden brown and cooked.

Note: Fried chicken wings at low flame to medium flame and when the chicken wings are cooked, increase the heat to brown it.

Note: Do not cut up the chicken wings as they tend to shrink while deep frying.

Oven Baked Chicken Wings

Just add some minced garlic, pinch of salt, 4 or 5 tablespoons of ketchup, 1 tbsp of honey (more if you like sweet) and marinated them with chicken wings for at least for more 30 minutes.
Bake in hour for 1 hour or 1 1/4 hours and keep turning the chicken wings every 20 minutes for even baking. My family loved it.

Emperor Herbs Chicken Spices

This is a very easy dish to do but need about 2 and half hours to steam it.

HDPE wrapper and aluminium foil and spices(found inside the packet)

Appy Seah's Spices Emperor Herbs Chicken Spices on skin and internal of chicken. Wrap chicken with HDPE wrapper and aluminium foil.

Steam for about 2½hours using low fire. Serve hot.

Note:

(1) Please keep checking water don't dried up when steaming. If you are forgetful, it is alway useful to set a timer with ringing sound for every 20 mins.

(2) Always opening the cover of a steaming wok/pot away from you and let the steam escape before you looked inside the food. The steam can burn you.

Instructions on how to cook the chicken can be found behind the packet of spices and also on Seah's Spices Food Ind. Pte Ltd website.