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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Goodness & satisfaction in home-cooked food

I grew up with home-cooked food. My mother, a very busy working mom herself, made sure that the members in her household were well-fed with nutritious food. Eating out was rare and a treat in itself but we seldom craved for food sold outside since hers was simply scrumptious. Her Cantonese cuisine was always prepared with much care and love (no doubt) and because of her tireless effort in providing meals that nourished the souls throughout our growing-up years, all of us (my siblings and I) are influenced by her to provide home-cooked food for our family.

I didn’t say it is easy, by the way, to always prepare meals. There is much to do – grocery, food preparation, cooking, washing up – and such work becomes a chore when you have a toddler always vying for attention as you do the above. Preparing fuss-free yet nutritious meals is the way to go and I realized that planning meals for the whole week helps a lot in terms of doing the grocery and resisting the temptation to eat out.

Last year, most of my meals were prepared in an ad-hoc manner and the meals got repeated (read ‘boring’) and this year, I resolve to serve more varieties on the dining table!

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I always have two things prepared and kept in the fridge – chicken broth and teriyaki sauce. Both are often used in the meals that I prepare and they are easy to make. Say, this dish for example, it is couscous that is simmered in chicken broth. I didn’t want to use the spices as the little one may not like the taste of it. Throw in bunashimeiji (brown beech) mushrooms and baby spinach and topped with salmon that is pan-fried with teriyaki sauce and you’ve got a wholesome and quick-fix meal.

Homemade teriyaki sauce: 2 1/2 tbsp sugar + 3 tbsp soy sauce + 90ml sake

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My current craze is Japanese cuisine simply because the dishes are easy to prepare and healthier. Okayo-don, a one-dish meal can be done up in minutes. Just combine chicken broth, water, soy sauce and sugar in a saucepan. Add the chicken and onion and bring to a simmer over high heat until the chicken is just cooked through. Then pour in the beaten egg slowly until it’s just a little runny and ladle the egg and chicken mixture over the Japanese rice and that’s your meal! Easy?

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There are times, of course, that I would take extra effort in preparing my meals. This bento (salmon rice roll, rolled omelette, boiled French beans, prawns and tofu) took 2 hours to prepare but it was all worth it when Faith finished up the whole lot of it, leaving just a few French beans and tofu for me. It’s her way of telling me that the food’s good for her! And that’s good enough for me!

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Once in a while, I would go the extra mile to cook something that da man likes such as baked pork chops with fried rice. Usually, this would not be on my list to cook since this involves frying and that means I have to clean the kitchen really thoroughly. I did really want to give this dish up until I realized that I have already bought the pork loin chops and they were sitting in the fridge, waiting to be pan-fried. Oh well…

These have been my collection of food prepared this week and I’m excited to begin the coming week with new dishes again.

What are you cooking this week? 🙂