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One Ingredient, Three Ways: Chicken

4 months ago

Learn how to use chicken in three different ways with these delicious recipes

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Baked Chicken with Roasted Vegetables

Makes 4-5 servings

1 kilo Chicken breast and thighs (reserve legs and wings for the next recipe)

2 tsps Minced garlic

2 tsps Minced onion

1 bunch Lemongrass, cut in half and tied together

2 tsps Roughly chopped red bell pepper

3/4 tsp Salt

3/4 tsp Ground pepper

3/4 tsps Dried rosemary

3-4 Tbsps Olive oil

  1. Arrange all the chicken parts on a baking dish. Poke the chicken parts with a knife so the flavors will penetrate even the insides of the meat.
  2. Top with the garlic, onion, lemongrass, bell pepper, salt, pepper, and rosemary. Drizzle with olive oil and rub the aromatics throughout the chicken. Let it rest for 5 minutes.
  3. Bake at 375F for 1 hour. Check for doneness by cutting a small portion from the thickest part. If chicken is still pink from the inside, return to oven and bake for additional 10-15 minutes. Bake the chicken for 10 more minutes with the vegetables.

ROASTED VEGETABLES:

1-2 Carrots

1/4 kilo Marble potatoes

1/2 tsp Minced garlic

1/2 tsp Minced onion

1/2 tsp Dried rosemary

1/2 tsp Salt

1/2 tsp Ground pepper

2 Tbsps Olive oil

  1. Cut the carrots and potatoes in uniform size to ensure even cooking. Place the vegetables on a baking dish and add the garlic, onion, rosemary, salt, pepper and drizzle with olive oil. Bake for 30 minutes. Add to the chicken and bake for another 10 minutes.

Vietnamese Chicken

Chicken legs (drumsticks)

Chicken wings

1/4 cup Fish sauce (patis)

1/4 cup + 2 tsps Sugar

3/4 tsp Minced garlic

2 pinches Chili flakes (optional)

3-4 Tbsps Sesame oil

1/2 cup Flour

Cornstarch slurry*

Cooking oil for frying

Sesame seeds and kinchay for garnish

  1. In a medium sized bowl, poke the chicken meat with a knife. Add the fish sauce, sugar, garlic, and chili flakes. Let it rest in the fridge for 5-6 hours.
  2. Remove chicken parts from marinade and pat dry with a paper towel. Reserve the marinade. Coat with flour and shake off excess and deep fry until golden brown. Place cooked chicken on paper towel. Set aside.
  3. Place the marinade in a small sauce pan. Add cornstarch slurry. Let it simmer until thick. Glaze the chicken. Garnish with sesame seeds and kinchay leaves and serve with rice.

* Cornstarch slurry is 1 tsp corn starch dissolved in 1 tsp. water. Mix well until lump free.

Fresh Yakisoba

Makes 4-5 servings

4 cups Water

1 pack Yakisoba noodles*

3-4 Tbsps Sesame oil

1/2 tsp Minced garlic

1/2 tsp Minced onion

1 small Red bell pepper, cut into tiny cubes

1 small Carrot, cut into tiny cubes

8 pieces Green beans, cut into tiny cubes

Left over chicken, flaked

Salt and pepper to taste

Nori sheets, 1 hard-boiled egg, and chopped spring onions for garnish

  1. Put water in a sauce pan and bring to rolling boil. Add the noodles and cook for 5 minutes. Drain and set aside.
  2. In a small skillet and in low heat, saute garlic, onion, red pepper, carrot, and green beans until tender, about 3 minutes. Switch off the fire and add the left over flaked chicken and toss to infuse the flavors to the chicken. Season with salt and pepper to taste then top on noodles. Garnish with nori sheets, egg, and spring onion. Serve hot.

*Yakisoba noodles are available in all leading department stores.

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