Sweet and sticky chicken

How’s first day of school for you?

For us, we have to adhere to a new routine since the girl is in afternoon session and that means she would have to do without a nap. Naturally, she came back tired and a little cranky. The boy was disrupted in his naps and that means…a fussy toddler.

4pm. I could sense their restlessness and I got a bit nervous. I know that I have to rush out dinner fast so that they could go to bed early.

Then I remember this dish which I have made and which I have forgotten to record after testing the recipe out. I made this sweet and sticky chicken years ago using honey but this time round, I decided to use Ribena and see if I could create a ‘new’ recipe with it. Thankfully, it really works well and the sweet and sticky chicken is a hit with the family.

In times when you have to churn out dinner fast, remember this recipe. You would need to marinate the chicken for at least 2 hours (which you can do so the night before). After that, it’s just putting the chicken into the oven and bake. Top it up with rice or quinoa and some greens on the side and you have a great meal. I’ve used the recipe on pork ribs too and they are equally delicious (at least, that’s what my guests told me).

Share Food Singapore made a video on this for chicken wings. Do take a look if you are interested (embedded in this post). Chicken wings are good on the menu for a party!

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Ingredients (feed 3 hungry pax)
1/4 cup balsamic vinegar/ chiang kiang vinegar
1/4 cup ribena cordial
1/4 cup light brown sugar
1/8 cup soy sauce
3 garlic cloves, halved
3 chicken legs
1/2 tbsp toasted sesame seeds
corainder leaves for garnishing

1. Combine the balsamic vinegar, ribena cordial, brown sugar, soy sauce and garlic cloves in a large ziplock bag. Shake and squeeze the contents of the bag to dissolve the ribena and the brown sugar. Add the chicken legss to the bag and seal. Marinate in the refrigerator for at least 2 hours.

2. Preheat the oven to 230C. Line a rimmed baking sheet with aluminium foil.

3. Remove the chicken legs from the bag, reserving the marinade and arrange them on the prepared baking sheet. Bake until the skin is caramelised and very dark in spots, 30 to 35 minutes.

4. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.

5. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

6. Serve with quinoa or rice.

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With quinoa for the more health conscious me.

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And… rice for the rest of the family

 https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2FShareFoodSingapore%2Fvideos%2F356055761432236%2F&show_text=0&width=560

😉

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Foodie Fridays | Five spice chicken

I hardly post recipes nowadays. It’s not because I seldom cook. On the contrary, I churn out meals almost every day (except the weekends) for both lunch and dinner. It’s just that I have been cooking the usual stuff that it seems unnecessary to record it here. Even if I had wanted to blog about the recipes, I wouldn’t have the time to come up with exact measurement for them since everything is by aga aga (to estimate).

But I do constantly look out for recipes that are easy and uncomplicated. If I can help it, I would stir-fry less and steam my food more often. It’s healthier but more importantly, it saves me the effort to have to clean my kitchen properly (I’m quite particular about having a clean kitchen).

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One fine day, I came across this recipe and it didn’t take me long to experiment with it. It’s a total winner! All you need to do is to marinate the chicken thighs for at least a day (up to 2 days) and bake it for about 15 to 20 minutes. Add them to your bowl of rice and top it with some blanched leafy vegetables and you will have a hearty and delicious meal!

This recipe is for keeps.
(Adapted from here)

Ingredients

  • 1 tablespoon dark soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon  honey
  • 1 teaspoon oyster sauce
  • 1 large clove of garlic, grated
  • 1/4 teaspoon five spice
  • 3 boneless skin-on chicken thighs

Directions

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  1. Whisk together the dark soy sauce, hoisin sauce, honey, oyster sauce, garlic and five spice powder in a small bowl until well combined.
  2. Pour this marinade over the chicken thighs, flipping them over several times to coat evenly and marinate for at least 24 hours, or up to 48 hours.
  3. When you’re ready to roast the chicken, prepare a sheet pan lined with parchment paper and preheat the oven to 200 C. 
  4. Remove the chicken from the marinade and place on the sheet pan, skin-side up. Reserve the marinade for basting.
  5. Roast the chicken for 6 minutes, and then brush the tops with some of the remaining marinade.
  6. Continue roasting for another 6-8 minutes, or until the edges are lightly charred.
  7. Remove the chicken from the oven and let it rest for 10 minutes before slicing and serve on top of the rice.

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Try it!

Foodie Friday | Teriyaki Chicken Don

I cook often and sometimes in a bid to get the meals out quickly, I stick to the ones that I often cook. It gets boring after a while and I think it’s time to inject some life into my cooking.

9789814398510Recently, I’m into Donburi, a rice meal topped with any ingredient. Still sounds dull right? Thankfully, I received some inspiration from a cooking book by Aki Watanabe called Donburi which includes a lot of delicious-looking rice meals waiting for me to try. I whipped up a few and love the end result so I thought I should share one of the recipes found in the book, a widely popular meal – Teriyaki Chicken Don. I’m sure many have tried cooking this but I absolutely adore the homemade teriyaki sauce listed in the book, so I thought I should share. I hope she doesn’t mind. This is an adapted version. I have omitted the salt and pepper since I am offering to the little one and soy sauce is tasteful enough for her!

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What you would need (yields 2): 
Boneless chicken leg 300g (I got mine from the market, deboned)
Canola oil for pan-frying
Steamed rice
Nori & wasabi sprouts for ganishing
Mixed chilli powder for seasoning

Teriyaki sauce
Soy sauce 40ml
Caster sugar 15g
Sake 10ml
Mirin 4 tbsp

1. Heat all ingredients for teriyaki sauce in a pan. Simmer until the mixture reduces by half. Set aside.

2. Remove yellow fat from chicken meat.

3. Heat oil in a pan. Pan-fry chicken over medium heat until both sides have browned.

4. Cover with a lid and cook chicken over low heat. When chicken is cooked through, remove from the pan.

5. Clean the pan with kitchen towels and pour in teriyaki sauce. Place chicken in the sauce and heat until the meat is glazed and the sauce thickens.

6. Slice chicken into strips and place on rice. Pour the sauce over.

7. Garnish with wasabi sprouts and nori or toasted sesame seeds.

8. Serve with mixed chilli powder.

Using the recipes found in the book, I’ve also cooked the Tofu and Mushroom Don, adjusting the flavour of the seasoning to suit my daughter. And she loved it!

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This is another meal that is inspired by one of the recipes. Not a don but ramen.

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The book has inspired me to cook better rice meals. Perhaps you can take a look for yourself? 😉

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