For a while, I had wanted to do some sliders using charcoal buns after seeing pictures of those burgers from a certain restaurant ( I can’t remember which one now!). It is not difficult if you know how to bake bread. It just takes time. Since I still have some water roux/ Tang zhong in the refrigerator, I thought I should just bake a batch of buns lest it goes to waste. And instead of baking only one type of flavour, I decided to bake different types using charcoal powder, matcha powder and cocoa powder with cranberries and mixed fruits.
Using estimation, I divided up the dough into various portions and added about 1/2 tbsp each of the powder to the individual portion and continued kneading until the powder is more or less blended with the dough before giving them time for the first rise. After about 40 minutes, the air was punched out and I divided the dough into rounds of about 50g – 60g each, depending on the combination that I want.
So, once again, the kitchen is well-stocked with good old bread. Once that is done, I decided to cook honey-baked mustard chicken thighs again. It’s an easy dish (anything roasted is good!) and yummy too. While the chicken was being baked, I parboiled the asparagus and spinach, sauteed some shittake mushrooms and added in cream and wine. Heavenly.
The sauce from the roasted chicken cannot be wasted. It can be drizzled on the salad which adds a nice flavour to the meal. Oh, for the sliders, I just cut up the meat from the chicken thighs into smaller pieces and add the mushrooms, spinach and a cube of cheese.
This is really a dish that can be prepared in a short while once you have the buns ready. Da man was happy, little Faith kept eating and I was satisfied.
Honey baked chicken thigh – Marinate with honey, whole grain mustard and olive oil. Bake at 180C for about 40 minutes or until done.