roasted chicken with wild rice

roasted chicken with wild rice
Originally uploaded by chowen

1. Snuggly fit 6 drumsticks on a baking tray, scatter chopped onion, carrot, sweet pepper, 6 halved pomodorino tomatos

2. Drizzle with olive oil overall, add salt and pepper, some chopped parsley (reserve some for garnish), tiny bit of soya sauce - give it a good toss

3. Place in a pre-heated oven for 60 mins - checking half way and toss

4. Cook wild rice according to packet instruction

5. Place on a bed of rice, garnish with parsley and pepper

Sri Lankan Chicken curry

- 4-6 chicken leg part, de-boned

- 1/2 chopped onion

- 1 cinnamon stick

- 2 cardamon pods

- 2 tsp fennel seeds

- 1/2 chili powder

- 1/2 lime juice

For the paste (blend in a food processor):

- 8 garlic

- 1 onion

- handful coriander

- 2 tomatos

- 1 piece of ginger

- 1 chili

Marinate chicken in

- 2 tsp tumeric

- ground pepper & salt

1. Heat 1/2 tbsp oil and fry 1/2 chopped onion

2. Add 1 cinnamon stick, 2 cardamon pods, 2 tsp fennel seeds

3. Add chicken pieces and brown them on medium heat

4. Add paste and continue stirring 

5. Simmer for 20 mins until sauce thickens

6. Squeeze 1/2 lime juice, 1 tsp chili powder

Serve with plain basmati rice

Chicken briyani

Chicken briyani
Originally uploaded by chowen

- 1 cup of rice, cooked
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 small piece ginger, sliced
- 2 tomatos, cut into wedges
- 500g chicken breast or thigh fillet, cut into chunks

- 1-2 tbsp curry powder
- 1/4 tsp garam masala
- 1/4 tsp tumeric
- 1-2 bay leaves
- 4 cardamon pods
- saffron (small amount)
- fresh coriander (optional)

1. Fry onion in a little oil until browned, add garlic, ginger and continue stirring (3-5 mins)
2. Add chicken, mix in chili curry powder, salt, garam masala, and tomato wedges, cook on low heat (10 mins)
3. Mix in tumeric, bay leaves, cardamon and saffron into the cooked rice (2 mins)
4. Mix both the rice and chicken on an oven dish and place it in the oven for 10 mins
5. sprinkle fresh coriander and serve with natural yoghurt

Roast chicken

Roast chicken
Originally uploaded by chowen

*adapt from Jamie Oliver's recipe

- 4x chicken leg
- bunches of basil leaves
- 2 handful of cherry tomatos, halved
- Olive oil
- salt/pepper
- 10 cloves of garlic
- A handful of New potatos, halved

1. pre heat oven 200 for 10 mins
2. line the chicken in a baking tin, season with salt/pepper
3. spread with cherry tomatos, basil leaves and olive oil
4. spread with potatos and garlic
5. oven roast for 90 mins

親子丼

親子丼
Originally uploaded by chowen

Easy dish using left over food and is quick to make.

200g chicken strips
1 chili
2 eggs, beaten
1 tsp black sesame
2 spring onions, cut sideways
1 tsp sesame oil
1 tbsp mirin

1. stir fry the spring onions in a little bit of oil on high heat, when sizzling, add the chicken
2. fry the chicken on medium heat, until cooked
3. add freshly cut chili (add this in step 1 to make it spicier)
4. mixed all together with some sesame oil and mirin, cook for a further minute
5. pour the egg over the dish, cook first on high heat until the egg sauce starts to solidify, turn on low heat - fluff the egg gently by running the spatula along the pan
6. serve on top of plain rice and sprinkle black sesame on top

chicken sate and seafood noodle

chicken sate and seafood noodle
Originally uploaded by chowen

200g plain noodle (2 types of noodles were used for this recipe)
100g smoked salmon
1/2 spring onion, sliced sideways

300g chicken, cut into strips
skew onto wooden sticks
season with salt and pepper

Satay sauce:
1 small onion finely chopped
2 cloves garlic, finely chopped
1 fresh red chili
1 tbsp brown sugar
3 tbsp crunchy peanut butter
1/2 lemon juice

1. Cook noodle as according to package instruction.
2. Soak in cold water to retain its texture, drain
3. Flake the smoked fish and scatter with spring onion with the noodle
4. Place chicken skewers on a flat pan and grill till it's cooked through

To make the satay sauce:
1. fry onion and garlic in some oil
2. add the rest of the ingredients
3. add water to make the sauce more 'watery' - add water bit by bit until it's completely absorbed into the sauce

炸醬白斬雞 peanut sesame chicken

炸醬白斬雞 peanut sesame chicken
Originally uploaded by chowen

Ingredients:
2x chicken breast fillets
green vegetables (for the base)
4 slices of ginger
2x spring onion
1 liter of water

To make the sauce:
2 tsp ground sesame
2 tsp ground peanut
1 tsp soy sauce
1 tbsp sesame oil
1 tsp sugar

1. Put water in a pan, add ginger and spring onion and bring to boil
2. Add the chicken fillet in, boil for 5 mins
3. Take the chicken out of the pan, place on a flat chopping board and flatten with the back of a heavy spoon
4. slice the chicken diagonally
5. place on top of fresh vegetables or salad
6. Sprinkle peanut/sesame sauce on top, and serve

potato stew 馬鈴薯燉肉

potato stew
Originally uploaded by chowen.

ingredients:
3 potatos, cut into chunks
2 carrots, cut into chunks
2 chicken fillets, cut into chunks
1 onion, sliced
2 tbsp mirin
2 tbsp soy sauce
1 tsp sugar

1. Fry the onion on medium heat until browned, then add the chicken and fry for a further 2 mins.
2. add the potatos and carrots, mix all together
3. add all seasoning into the pot, and 2 cups of water, simmer for 20 mins until potato is softened.