Roasted Chicken

I love roasting chicken, just marinate & put into the oven, 
time it ...TING! ta da......ready 

But everytime I roast a chicken the skin turned out  soft ........I did many trials & errors ....final I am so happy with the result.......yeahhhhhh

The trick is , a fresh chicken, wash & clean it ,  
afterwhich please dry it with kitchen towel.

The marination, its up to you how you want to marinate it ie below was a simple marination for chicken rice .....ie 
Sesame oil, salt and sugar.

Once its marinated ( ensure the sauce is rubbed onto the entire chicken plus under the skin & inside the chicken) , leave it uncovered into the fridge for one to two days for it to dry. 
Place the chicken onto a roasting rack.

After two days you can see the skin frying up.....

Pre - heat your oven to 220C on fan for 10-15 mins.

When its ready, bring the chicken out , 
drizzy some virgin olive oil onto it and put it ito the 
oven for 15 mins. 

After 15 mins turn the chicken onto 
the otherside for another 15 mins.

Please roast your chicken onto a roasting rack.

After the first 1/2 hour is completed, 
please turn the chicken back to the top side and 
lower down the oven tempreture to 190C WITHout fan 
and let roast for 20 mins and 
turn the chicken to the other side for another 20 mins .

Depending on the size , this a medium to large size chicken, if your chicken is large size perhaps you need more time .

Happy Roasting ....

But everytime I roast the skin is not crisp but soft ........I did many trail & errors ....final I am so happy with the result.......yeahhhhhh

Stir Fried Yam and Chicken Rice

Stir Fried Yam and Chicken Rice

Yet wok soak dish.......


1 1/2 cup of rice ( cooled rice ) 


1 medium size yam preferably local yam - cut into cubes 
1/2 cup dried shrimp
1/2 Yau Yee See ( dried sliced squid )


1 tbsp garlic puree
1 tbsp mince tauchu
1 cup of diced chicken
1 cup o diced long beans 


1 tbsp oyster sauce
1/2 tsp brown sugar
Pepper
Salt 




Heat up the wok , add 3 tbsp of grapeseed oil 
till its really hot ( can see some smoke hehhehe , 
this is to avoid it from sticking to the wok while frying - 
for stainless steel wok )





Stir fry the cubed yam till cook & brown, once ready remove it and place it on a plate with kitchen towel to soak the access oil out.


Remove half of the oil out from the wok, wait till its reall hot add the dried shrimp and fri them till crispy an brown.
Once done remove it place it ontop of a kitchen towel too.




Add in the yau yee see and fry it till crispy and 
add in the garlic puree and minced tauchu.
Medium heat and stir fry till fragrant.


Then add the diced chicken stir fry till they are cook and 
add the long beans....plus 1/2  a cup of 
chicken stock / water


Add the oyster sauce , pepper , sugar and salt ....
not too much salt because of the minced tauchu


Add the rice and stir fry till well mixed and add the fried yam and plus the dried shrimp and mix all well.


Ta da .....serve hot and its nice to add some fried shallots on top !!!!!


Enjoy .........

Claypot Chicken Rice - Homemade with rice cooker

I love claypot Chicken rice, I decided to cook it at home but I dont have a claypot???


Its ok I used the rice cooker and it still turn out very tasty and delicious....


RECIPE for 6 pax


First cook 3 cup of with 2 3/4 cup of water




A
Half a chicken - cut to small pieces
1 tbsp of oyster sauce
3 tbsp of caramel big sauce
1 tbsp chinese cooking wine 
1/2 tsp of salt
1/2 tsp brown sugar


Mix all the above to marinate the chicken for 3 hours


B
1 tbsp of puree ginger 
1 tbsp of puree garlic
7 tbsp of caramel black sauce
2 cups of chicken stock or water if you dont have the stock
1 tbsp of POTATO starch
Salt ,Pepper  and sugar to taste
1 stick of lap cheong sliced thinly


Get the wok ready
add 2 tbsp of grape seed oil medium heat 
and add the pureed garlic and ginger
Stir fry till fragrant
Add in the marinated chicken
Stir fry till half cook and add in the 7 tbsp od caramel black sauce 
Add in the 2 cups of chicken stock
Cook the chicken till fragrant and take half a cup of the sauce out 
Add the 1 tbsp of potato starch into it, mix well and after which
pour it back into the wok stir it till the sauce thicken slightly.
Add pepper salt & sugar to taste . 
Once done collect the chicken out and pour the sauce into another bowl.

5 Minutes before the rice is cook pour all the sauce 
into the rice and quickly mix well .
Lay the lap cheong ontop and followed by the chicken.....
and cover the rice cooker and 
press cook - to re-cook the rice mixture again.....


Ta da once done scoup & serve ....
best eat with the ginger sauce....


Enjoy...!!!!