Category / Poultry
A couple weekends ago Haze and I spent a better part of our afternoon reorganising the kitchen, throwing out expired stuff, rearranging condiments, sauces, and figuring out where is the optimum places to put pots and pans.
After all the hard work, I had to test run the new and improved cooking environment, so I thought I’d try my hands on a homemade roast chicken.
This recipe is inspired by the version of roast chicken at Graze KL Hilton I tried last year.
the ingredients – chicken, root vegetables, thyme & rosemary
The three basic ingredients are chicken, root vegetables, and herbs. You also need an oven, and I strongly recommend having a thermometer to check if the chicken’s cooked too.
Ingredients (for 2 pax):
- half chicken, leave the skin on
- potato, carrot, leek, mushroom (you can mix and match, chop to bite size)
- garlic (cut off the top or bottom)
- fresh thyme and rosemary
- salt and pepper for seasoning
- half a cup of olive oil
- 2 cups of stock or broth (water is a viable option too, I used leftover soup)
cut vege, arrange chicken, simple
- pre-heat oven to 175 Celcius
- apply generous amount of salt and pepper on both sides of chicken
- pour some olive oil baking pan (or in my case, an oven safe pan)
- put herbs on both sides of chicken
- arrange vegetable and garlic bulb around the chicken
- pour the remaining olive oil on chicken and vegetable
- pour 1 cup of stock/broth in the mix
internal temperature must be over 75 Celsius
- place the chicken in oven for a total of 50 minutes (70-80 minutes for whole chicken)
- after 20 minutes, baste the chicken and vegetable with remaining broth at every 10 minute interval
- chicken is done after 50 minutes, internal temperature of meat should exceed 75 Celsius
- Carve the chicken and serve!
the result is a success, might try crispy skin style next time
The result is a pretty delicious roast chicken that’s rather tender, there are also enough side dishes to make a complete meal as well. If you include leek in the mix, consider putting it under the chicken to prevent them being burnt.
Oh, the garlic turned out great, if you love garlic, consider putting more than one bulb.
Try it yourself at home, bon appétit! Click for more simple recipes from yours truly.
Chicken is one of the cheapest meat to buy and also one that most everyone eats. We tend to use it as one of our ingredients whenever we cook, so trying out a different recipe from time to time is paramount to giving life the pleasure of variety (Haze was starting to complain that I cook soya sauce chicken [simpler version] too often).
Today’s recipe is a pretty simple ginger wine chicken with sesame oil, for those who prefer the halal version, feel free to omit the Chinese rice wine, I believe it won’t affect the taste too much.
The dish has a sweet and savory taste, with a light brownish that goes very well with rice. The chicken should be succulent and not over cooked, this feat is obtained by the use of corn starch. The inclusion of ginger also gives it a sweet aroma and add to the overall warmth of the dish.
It takes about 20 minutes to prepare and another 15-20 minutes to cook. Portion here is good for two person.
1/4 chicken, corn flour, ginger, spring onion
- 1/4 chicken, thigh & drumstick (or boneless breast meat), cut to bite-size chunks
- 1 tablespoon corn starch
- 2 inches ginger, sliced
- 3-4 stalks of spring onion, cut in 2 inches
- 2 tablespoon cooking oil
- 1 tablespoon sesame oil
- 2 tablespoon Chinese cooking wine
- 1 tablespoon soya sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 cup water
- salt & white pepper to taste
fry, then simmer in low heat with all the sauces
- mix chicken with corn starch and a tablespoon of cooking oil, set aside for for 10-15 minutes
- heat up frying pan with oil, add ginger
- when ginger starts to emit aroma, add spring onion
- stir for 30 seconds, then add chicken
- when exterior of the chicken starts to brown, add all other ingredients
- simmer for 10-15 minutes in low heat, add water if base gets too dry
- ready to eat!
simple ginger wine chicken, classic Chinese dish, goes well with rice
The dish turned out pretty good, the sauce goes very well with steamed rice, and I like to have the chicken with a side of soya sauce and chili padi.
I have more recipes on the blog, hope you enjoy!
It’s been a while since I last made a recipe entry to this blog. I’ve recently started cooking again, trying to make it at least once a week, reminding myself there’s a reason why the kitchen was renovated a couple years back.
This very simple soya sauce chicken recipe was taught to me by Haze’s aunt, who cooked for us a couple weeks back. If you get it right, and it’s easy to get it right, the resulting chicken is tender, juicy, and absolutely delightful to go with steamed rice. I recommend having sambal balacan as the accompanying condiment.
chicken, Chinese cooking wine, cooking oil, soya sauce
In this example, I only used two quarter chicken (thighs) because it was only for Haze and myself. The original recipe calls for a whole chicken. Increase the portion of ingredients appropriately.
- 2 x chicken thigh with leg piece
- 1/3 cup Chinese wine (1 cup for whole chicken)
- 1/3 cup cooking oil
- 1/3 cup soya sauce
- 1 teaspoon starch (windmill brand)
soya sauce chicken, easy to prepare and delicious to eat
- put chicken in a pot or wok with lit
- add Chinese wine, soya sauce, and oil
- simmer in low fire with lit closed, turn over the chicken every 10 minutes for 40 minutes, add some water if liquid gets too low
- cut the chicken and placed on a plate
- add starch into the remaining sauce and stir for a minute
- pour sauce on chicken
More recipes can be found under KY Cooks category. Enjoy and happy cooking!
As promised on the Taman Desa Japanese BBQ post, here’s how you spend less than 1/4 the money and DIY some pork bbq goodness at home. An awesome BBQ chicken wing recipe is thrown in as well.
This BBQ was done several weeks ago when my sister and my niece were in KL to get their visa application finalised. They have moved to the states now.
pork, chicken wings, vege, we have it all. Kerol & FA working on the grill
pork belly BBQ:
- buy pork belly from the market, I paid RM 25 for about 15 portions of what you’d get from Taman Desa BBQ place, cut them in squares
- marinate with half a cup of cooking sake, 1 tablespoon salt, and 2 tablespoon vinegar
- as for sauce, add chopped garlic to Japanese salad dressing (wafu dressing, shoyu vinegar)
- BBQ on medium heat till cooked
pro tip: soak the satey sticks in water for 5-10 minutes before BBQ to prevent burning
pro tip 2: don’t mix vege in between meat, they have different cooking time
came up with the recipe and marinated the pork, everyone loved it, need to make more next time
my sister & niece, with a few friends & ex housemates
awesome chicken wing BBQ:
- marinated chicken wings (together with drummets) with 3 parts oyster sauce, 2 parts soya sauce, and 1 part dark soya sauce
- add some pepper to the marinate
- let it marinate for at least half an hour in the fridge, longer = better
- BBQ over medium fire, poke the drummet – no juice coming out = cooked
instax pic with my sister, the niece, and me. =D
- er.. just put them on stick and burn away!
- add some salt to serve
That’s it, simple and yummy BBQ. The experiment was a success, will have a bigger BBQ party next time!
OK, here’s a chicken chop recipe that’s so simple and versatile even the most amateur of kitchen warriors would have no problem preparing it. Best of all, it’s far healthier than the deep fried variety you get at “western food” stalls, and easier on the wallet too.
get your friendly chicken seller to cut the thigh & drumsticks in one piece
A useful tip – go to your local wet market and get the chicken seller to prepare chicken chop cuts for you. They are professionals and can do it within seconds (takes me 10x as long), and you also get the leftover bones that you can use as soup stock.
So here are the ingredients I use, and there’s a great flexibility here.
- two pieces of thigh + drumstick, cut in chicken chop style
- 2 table spoon oyster sauce
- 2 table spoon dark soya sauce
- a pack of king oyster mushroom
- 1-2 yellow onion
- 1/4 cauliflower
- pepper and some rosemary (optional)
Mushroom and cauliflower can be substituted with other items – carrot, leek, capsicum, and tomato are all great choices.
fry for a bit before putting everything in oven
- marinate the chicken with dark soya sauce, oyster sauce, and pepper. Feel free to add some rosemary too. Let this sit for at least 15-20 minutes
- heat up the grill pan, and pan fry the chicken with minimal usage of oil for 1-2 minutes on each side
- place the mushroom and vegetable around the chicken and shove everything into the oven (start heating it at 175C during the pan fry process)
- bake for 20 minutes, remove and sprinkle some salt on the vegetables
- serve while hot
a bit of capsicum would have given the chicken chop better color, oh well
And there you go, a meal for two that is easy to prepare, rather healthy, and positively delicious! I make this about once every couple weeks, and each time with different side dishes (vegetables). You can actually do the same with pork as well, though I usually make namyu pork chop instead.
Happy cooking and do check out other recipes.