Beer Chicken Stew by Michelle Heng

Ingredients
10 pcs chicken mid joint wings
1 can Campbell Cream of Chicken soup
1 can beer (I used Heinekin)
1 big can button mushrooms (whole)
1 tbsp garlic (minced)
1 bay leaf
1 carrot
4 mini potatoes
Salt & pepper (to taste)

Steps
1. Cut carrot and potato into chunks.
2. Combine and whisk the beer and cream of chicken, set aside.
3. Fry garlic till fragrant then add and stir fry carrot and potatoes for 1-2 minutes before adding in the chicken wings.
4. Add button mushrooms, bay leaf, beer & cream of chicken mixture into the pot and mix well.
5. Bring to a boil, lower the heat amd simmer for 30 minutes. Stir regularly to prevent food from sticking to the bottom of the pot.
6. Season with salt & pepper just before turning off the heat. Serve hot with (lotsa) rice.
7. Bon appetit!

Notes
1. I have excluded the can of mushroom water as the beer provides more than enough fluid for this dish. May add if desired.
2. If you want thicker stew, simmer for 45mins instead of 30mins (the potato in stew will act as thickener so no need to add corn flour slurry.
3. Can use any beer of your preference, different beer will yield slight different taste. Slight or no beer after taste.

Adapted from: http://pureenjoyment.blogspot.sg/2008/05/finally-back.html?m=1

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/882045291864548/

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Fried Curry Chicken Rice Ball by Rontree Chan

Yield 6 balls

Mixed 1 1/2 bowl of plain rice with 2 ladle of curry sauce, 3 pieces of potatoes and with dash of salt.
Mash the potatoes and mix all ingredients to combine well.
Use a ice cream scoop to scoop a portion of rice. Press a dimple into the centre of the rice and insert in a small piece of boneless curry chicken.
Seal it back and compress it tight.
Eject out the curry rice ball into a plastic bag and shape it, pack it tight.
For the coating,
1st coat with potato starch, 2ndly egg wash, then breadcrumbs.
Keep in freezer for 20-30min and send for deep fry till golden brown.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/881113298624414/

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Airfried Nam Yee Mid-joint Chicken Wings by Michelle Heng

Ingredients
10 pcs chicken wings
2 pcs nam yee
1.5 tbsp nam yee sauce
1 tbsp shaoxing wine
1 tbsp garlic powder/minced garlic
2 tbsp self raising flour
Olive oil

Steps
1. Wash and pat dry chicken wings.
2. Marinate the meat for at least 4 hrs (preferably overnight) with all the seasoning (except for self raising flour & oil), covered in fridge.
3. 10 mins before airfrying, dredge the wings in self raising flour, tap off excess flour and set aside for 10-15mins.
4. Spray a spritz of oil on all wings before airfrying on the grill pan in preheated airfryer at 180 deg C for 15 mins, turn once during half time.
5. Bon appetit!

Note
1. Those without an air fryer, can either bake or deep dry the wings.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/878215295580881/

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French Style Chicken

*Note: all quantities are estimated as cooked by estimation.
Please credit recipe as Hubby came up with these steps himself.
Serves 3-4 adults

Ingredients
6 Chicken drumsticks and/or chicken legs
Butter about 2 tablespoons
1 large onion, diced
1 punnet of brown mushroom, quartered or halved
Chicken stock 100ml
White wine 50ml
Fresh Thyme, few sprigs
Thickened cream 2 tablespoons
Parsley, chopped


Steps
1. Marinate chicken parts with salt and pepper.
2. Sear chicken pieces on both sides in lightly oiled pan to brown and crisp the skin. No need to fully cook. Remove from pan.
3. Add some butter with diced onions and cook till soften.
4. Add brown mushroom and cook to absorb flavour.
5. Add chicken stock and white wine. Reduce.
6. Add in chicken parts into sauce mixture. They should be about half submerged in the sauce.
7. Add thyme.
8. Roast in preheated oven for 30-40 min in 180 degree celsius. I use a cast iron oven-friendly skillet.
9. Remove from oven. Add in thickened cream to taste.
10. Remove thyme and add in chopped parsley and serve.

Discussion: https://www.facebook.com/photo.php?fbid=10156169643325107&set=gm.877380068997737&type=1&theater

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Airfried Stuffed Mid Joint Chicken Wings by Michelle Heng

Ingredients
10 pcs mid joint chicken wings
20 pcs cheesy chicken sausages
1/2 egg (lightly beaten)
1 cup KFC powder
Oil

Steps
1. Debone and wash wings, drain.
2. Stuff 2 pieces of sausage into each wing, repeat process till all wings are done.
3. Dip wings into egg then dredge with KFC powder, set aside for 5mins.
4. Spray a spritz of oil onto each wing and airfry them at 180 deg C for 10mins on a grill pan. Flip once 1/2 time into airfrying.
5. Flip wings again then airfry at 200 deg C for another 5mins.
6. Bon appetit!

Note
1. Can stuff wings with any food one fancies.

Discussion: https://www.facebook.com/photo.php?fbid=1152248551457653&set=gm.876401272428950&type=1&theater

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Doritos Crusted Oven Baked Mid-Joint Chicken Wings by Tay Ai Whey

Ingredients

12 -14 pieces of mid-joint chicken wings
1 packet Doritos Spicy Nacho Flavored (you can use any other flavour you like)
1 cup flour
2 eggs
Salt, pepper and other seasonings to taste

Method

Place the mid-joint chicken wings in a bowl and season according to your own taste.

Place the Doritos Spicy Nacho in a ziplock bag and smash them to crumbs (I use a roller pin to the go over it).

Place one cup of flour on a deep plate or bowl.

Place two eggs and stir with a fork.

And place the dorito crumbs in another deep plate.

Coat the mid-joint chicken wings with flour.

Dip the floured mid-joint chicken wings in the egg mixture.

Coat the mid-joint chicken wings with the dorito crumbs. Repeat this process with the rest of the mid-joint chicken wings.

Place on a greased oven tray. Bake for 15 - 20 minutes at 210°C.

And that's it. Serve hot and enjoy your crispy dorito mid-joint chicken wings.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/876348985767512/

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Fried Chicken Wings with red fermented tofu (南乳) by Jeannie Lee

15pcs mid joint wings
3 to 4pcs fermented tofu
1cup all purpose flour/plain flour
1/2tsp salt
1tsp sesame seeds oil
Pepper

Marinate all the above for 3 or more hours
Heat up a pan with oil,
once oil is hot, coat each chicken wing with flour, slowly drop wing into hot oil and fry both side till golden brown or till cook.
Dish out and serve hot.
Enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/867688413300236/

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Roast Parsley Chicken with Pesto Alla Genovese Spaghetti by Vanessa Tay

SPAGHETTI

Ingredients

100g Pasta - Spaghetti
* I used Alec Nero Spaghetti 1.6mm
1 tsp Extra Virgin Olive Oil
* I used Alec Nero
3 tbsp Pesto Sauce * can add more
* I used Alec Nero Pesto Alla Genovese
2 Cloves Garlic - minced
1/2 tsp Salt

Method

Bring a pot of water to boil with 1tsp salt
Add pasta into boiling water, stir and make sure they do not stick together. Bring water to another rolling boil. Cover the pot and Off FIRE. Leave it off from fire for 12 minutes. After 12 mins, drain all water and set aside

Heat a skillet on medium heat with olive oil. Add the garlic and sauté till fragrant, add in salt, add in pasta and pesto sauce into the skillet. Stir to combine well



ROAST PARSLEY CHICKEN
Ingredients

2 Chicken Thighs - Debone

1 tbsp Extra Virgin Olive Oil
* I used Alec Nero
1 tbsp Light soy sauce
1/2 tbsp Sesame Oil
1 tbsp Shaoxing Hua Tiao Chew
1/4 tsp Salt
a dash of Parsley Flakes
*I used Mc Cormick
a dash of Black Pepper

Method

Marinate the chicken overnight with above condiments

Pre-heat OVEN to 180 deg C and grill chicken for about 30 mins



ROASTING VEGETABLES 
Ingredients

1 Whole Carrots - Cut into round chunks
1 Pack King Oyster Mushrooms - Thick Slice
Dash of Black Pepper

Method

Toss carrots and mushrooms with Chicken Marinade {sauce from the above marinated chicken} and black pepper
Place carrots and mushrooms directly under the chicken, because mushrooms are tasteless, let the mushrooms absorb the flavour from the chicken
Spread the vegetables as a thin layer on the roasting tray. Then prop the chicken on top of the vegetables
The good thing about roasting vegetables with your chicken is that the aroma of the vegetables will enhance the taste of the chicken

Discussion: https://www.facebook.com/photo.php?fbid=10207187045145386&set=gm.874739519261792&type=1&theater

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Baked Pesto sauce chicken with Pasta sauce & Kimchi by Esther Tho

Ingredients

1 pc Boneless chicken thigh
3 tsp of Organic Pesto Genovese
1 tbsp of cut Kimchi
3 tbsp of Organic Pasta Sauce Napoletana
Salt & pepper to taste
Fried Silver fish (ikan bilis)
Sesame oil

Method

1. Clean and dry chicken thigh.
2. Marinate chicken with Pesto sauce, salt & pepper. (overnight or at least 2hours)
3. Pan fry the chicken skin side down till slight brown. (about 2-3mins)
4. Transfer immediately to oven. Bake at 190deg C in a preheated oven for 10mins at the lowest rack and 10mins at the highest rack.
5. Preparing the mix pasta sauce. Cut Kimchi to smaller portion. Mix into pasta sauce and cook warm.
6. Once mixed sauce done drizzle some sesame oil.
7. Pour mixed sauce, sprinkle fried ikan bilis onto the sauce and top with baked chicken.
8. Garnish with parsley.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/874692465933164/

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Chicken Rice in a Wing (in 2 styles) by Michelle Heng

Ingredients

(Rice)
1.5 cups rice
1 pkt Hainanese chicken rice paste (50g)
1 tbsp oil
5 cloves garlic
5 cloves shallots

(Chicken Wings A)
4 chicken wings
1 tbsp Hainanese chicken rice paste

(Chicken Wings B)
4 chicken wings
1 tbsp honey
1 tsp garlic salt
1 tbsp hoisin sauce
1 tbsp shaoxing wine

Glaze 

1 tbsp hoisin sauce
1 tbsp honey

Garnish

3 tomatoes (for sauces)
1 tbsp spring onion (finely chopped for steamed chicken wings)
1 tsp sesame seeds (toasted for baked chicken wings)
1/2 iceberg lettuce (finely sliced for base)

Steps

1. Debone and wash all chicken wings.
2. Marinade 4 chicken wings with 1 tbsp of Hainanese chicken rice mix for at least 1/2 hr, preferably overnight. (Chicken wings A)
3. Marinate the other 4 wings with hoisin sauce, honey, garlic salt, shaoxing wine for at least 1/2 hr, preferably overnight. (Chicken wings B)
4. Slice and fry the shallots and garlic till fragrant with 1 tbsp of oil.
5. Wash rice then mix in the Hainanese chicken rice paste and both the shallots & garlic till well combined before adding appropriate amount of water to cook in rice cooker.
6. Fluff and cool the rice before stuffing the rice into the cavity of the chicken wings till it is 3/4 filled, secured with toothpicks. Repeat till all chicken wings are done.
7. Place chicken wings A into a microwave steamer and steam on high heat for 5mins. Once done, do not open steamer, set aside.
8. Combine ingredients for glaze and add some of the remaining marinade for chicken wings B, microwave for 1 min, mix well.
9. Bake chicken wings B in preheated oven for 20mins at 190 deg C, flip and glaze at half time for even browning. Grill a further 3-5mins if not brown enough.
10. When all the chicken wings are done, remove toothpicks before serving.
11. Garnish with spring onion for steamed chicken wings & sesame seeds for baked chicken wings. Serve hot with chilli & black soy sauce for the steamed chicken wings (A) and Thai sweet chilli for the baked chicken wings (B).
12. Bon appetit!

Notes

1. Can use any chicken rice paste of your choice or cook your own from scratch or buy from chicken rice stall (2 packets should be enough). There will be some leftover chicken rice after filling all the chicken wings, hence do scoop out a portion as and when needed to fill the chicken wings so as not to contaminate the rest of the rice.
2. For those who made your own chicken rice or stall bought, can marinade the chicken wings A with 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp minced lemongrass and 1/2 tsp salt for at least 1/2 hr. Remove all these ingredients from the chicken wings surface after steaming for better plating presentation.
3. For chicken wings B, can be deep fried or air fried.

Discussion: https://www.facebook.com/photo.php?fbid=1150342184981623&set=gm.874729622596115&type=1&theater

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Fried Laksa chicken Mee Tai Bak by Esther Tho

4 Servings

Ingredients

1/2 bottle Ayam brand Laksa paste
2 pkts Kang Kang MeeTai Bak
1 pkt Kara coconut milk (65ml)
1/3 cup Evaporated milk
1 cup hot water (adjust to your preference for semi wet)
1 box Taupok (cut)
Fish cake (slice)
300g chicken (cut to pcs or strips) / Prawn (if you prefered)
Veg / bean sprout (your preference)
3 eggs for plain omelette
1 tsp mince garlic
Laksa leaves (chopped)
sugar & salt to taste

Method

1. Pre-wash MeeTai Bak with hot water, drain and set aside.(this is to get rid of the excess oil)
2. Fried chicken/prawns, veg and sliced fish cake with mince garlic.
3. Put in the Laksa paste and Taupok, stir fry together with the rest a min.
4. Pour in hot water and coconut milk, let it boil till the Taupok is soaked.
5. Once Taupok is soak, add in the Meetai Bak. Stir well and let cook for 5-8 mins with lid on. (medium low heat)
6. Off heat, stir again. Cover lid back and wait for another 3-5 mins.
Serve with chopped Laksa leave.
Done.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/861366687265742/?__mref=message_bubble

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Chicken chop by Christine Tan

2 pcs of Boneless thigh meat (skin on)
Slice the chicken meat with a sharp knife to allow the seasoning to absorb evenly
DUNNN slice the whole pc of chicken hoh…just a few cut on the top of the meat will do.

Marinate with the below for 1hr:
1/3 teaspoon garlic salt
1/3 teaspoon pepper
1/2 teaspoon sugar
1/3 teaspoon five spice powder
1 tablespoon sesame oil

Scoop 3 tablespoon of rice flour and 1 tablespoon of KFC flour
Add a little sea salt into the flour mixture..mix well all these 3 ingredients

Pan fry both side to golden brown and serve hot
U may use a spatula to gently press the meat so that the frying would be more even
Enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/872138022855275/

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Fermented Beancurd Chicken Wings by Cassandra Chee

Ingredients

16 pcs of chicken mid wings, chopped into halves
1 stalk of spring onion, chopped
1 stalk of chinese parsley, chopped

For marinate

2 pieces of fermented bean curd

2 tbsp Chinese wine

I inch of ginger, sliced

1 clove of garlic, finely minced

1 tbsp soya sauce
1 tbsp cornflour
1 tsp sesame oil

Pepper

Method

Marinate chicken for at least one hour.
Bring out to room temperature before cooking.
Steamed for 15 mins.

Add spring onions and switch off fire.
Garnish with chinese parsley.


Notes

Use a sharp chopper to chop the wings to ensure a clean cut on the bones. Rinse and remove any bits of crushed bones, if any.
Adding some chopped chilli padi will be nice too.

Discussion: https://www.facebook.com/groups/singaporehomecooks/870777969657947/?notif_t=like

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Spiced chicken by Zann Teo

Ingredients

I use 2 kg of chicken drumsticks cut into 3 parts
2 teaspoon cumin powder
2 teaspoon fennel powder
1.5 teaspoon Coriander powder
2 teaspoon chilli powder ( add more if want more spicy )
1 teaspoon tumeric powder
2 tablespoon curry powder for meat type
1 tablespoon cornflour
1 tablespoon salt

Blended

5 lemongrass only the head
10 garlic
10 shallot
Thumbsize ginger
Thumbsize blue ginger
Some water blend well.

Method

Mix all ingredients together with the blended ones .
Marinate for several hours
Deep fry till cook.
Enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/870241833044894/

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Steamed chicken thighs with chicken essence by Yenn Theng Teo

Ingredients

• Whole Chicken thighs (全退)
(I used 4 pcs & cut them into 3 parts. You can use whole pcs, if preferred.)
• Black fungus
(I used fresh ones about 3-4 pcs, cut into strips. Use more if u like it. )
• Wolf berries (tablespoonful)
• Chicken Essence (1 bottle. I used the one with American Ginseng so it did taste abit bitter & 'Kum Kum'. If you don't like bitterness, can use the original one without any herb and will not have bitter taste.)

Marinade

• Ginger juice (1 tsp. grate and squeeze the juice)
• Soya sauce ( 1 tbsp)
• Pepper
• Sesame oil (1/2 tbsp)
• Oyster sauce (optional. I add a little)

Method

1. Marinate chicken thighs for about 1/2 hr or more in fridge.
2. Plate the chicken pieces and top with ginger slices n wolfberries.
3. Before steaming, pour half of the chicken Essence to the chicken [I pour half at this stage (to enhance some flavour when steaming) but u can pour all at the end too.]
4. Steam on medium high for about 15 - 20 mins. (Before turning off fire, pour remaining Essence on top.) Enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/869433829792361/?__mref=message_bubble

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Tandoori Chicken by Rita Choo

Ingredients

5 chicken legs (about 1.2 kg)
1 tbsp soy sauce (or 1 tsp salt)
1 lemon, juiced
1 1/4 cups plain yogurt
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
2 tsp garam masala
1 tsp chilli powder (or cayenne pepper)
1 tsp orange food coloring
2 tsp coriander leaves, finely chopped

Directions

1. Remove chicken skins and cut 2 slits lengthwise into each chicken leg. 2. Marinate chicken with soy sauce and lemon juice. Set aside for 20 minutes.
3. Mix yogurt, onion, garlic, ginger, garam masala, and chilli powder until smooth in a bowl. Add in food coloring and mix well.
4. Spread yogurt mixture over chicken. Cover and refrigerate for at least 6 hours, preferably overnight.
5. Arrange the chicken legs on baking tray laid with baking sheet. Grill in oven with preheated temp of 230C for 25 to 30 minutes, or until chicken is done.
6. Garnish with coriander leaves.

Recipe adapted from: http://m.allrecipes.com/recipe/50347/indian-tandoori-chicken/

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/867200976682313/

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Lo Mai Gai by Jeannie Lee

Ingredients

1/2 kg glutinous rice - soak half hour
400gm chicken breast - slice
2pcs lean chinese sausages - diced
10pcs dried mushrooms (wash & soak till soft)- cut into half
1tbsp light soya sauce
1/2 tbsp dark sauce
1tbsp oyster sauce
1/2 tbsp chinese cooking wine
1/4 tbsp sesame oil
1tbsp ginger juice
1tsp sugar
pepper n salt
1 tbsp corn flour

Marinate the chicken and mushrooms with the seasoning at least 4hours.

Season rice with 1tbsp light soy sauce
1tbsp dark sauce
1tbsp oyster sauce
1/4 tbsp sesame oil
2tbsp sugar
salt n pepper taste

Method

Mix all the rice seasoning with glutinous rice, add in 450ml water and put to cook in a pot till, about 30mins or less.
Once cooked, used a chopstick to loosen the rice.
In a aluminium mould, place diced chicken, mushroom n chinese sausage and follow by steamed glutinous rice. Press firmly.
In a big pot with some boiling water, place individual aluminium mould, cover and steam over med fire for about half an hour
Turn Lo Mai Gai on a plate and serve hot

Enjoy
Bon appetit

I used this aluminium moulds bought from Phoon Huat.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/838971199505291/

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Nando's Peri Peri Chicken Combo by Wendy Kwan

Ingredients

900g chicken wings
0.5 lemon juice
0.5 tsp black pepper
1 - 1.5 tbsp Garlic Salt (McCormick)
4 - 4.5 tbsp Peri Peri Sauce Hot (Nando's)

Method

1) Mix well all the ingredients in a glass wear, marinate the chicken wings for 3 hours or overnight.
2) Arrange the chicken wings on the glass wear.
3) Bake the wings at 200C for 15mins per side, then increase to 220C for 10 - 15 mins or till cooked.
4) Ready to serve with rice and sauce.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/863010400434704/

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Lemongrass & Black Pepper Chicken Midwings by Christine Tan

Ingredients
2 stalks lemongrass & 1 purple onion (chopped into smaller sizes and crushed - accumulate the juices.. set aside for marinating)
1 medium lime (squeeze the juice only)
1/2 teaspoon black coarse pepper
1 tablespoon sesame oil
1 teaspoon oyster sauce
1 teaspoon sugar
2 tablespoon potato starch
1 tablespoon AP.flour

Method
Mix all with about 12 midwings overnight (use a scissor to cut the midwing into half before u marinate them)

Deep fry till golden brown.. taste a lil peppery (not too strong..ok for kids) ..mild sweetness & tangy… with lemongrass aroma.

Discussion: https://www.facebook.com/photo.php?fbid=10153566097486934&set=gm.864744926927918&type=1&theater

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Curry Chicken by Esther Tho

Recipe for 3-5 pax

Curry Rempah600g curry powder
20-25 shallots (small onion)
10-12 candle nuts
Oil for frying( I use coconut oil)

Method
1. Curry powder mix with some water till paste like. (Not to watery) put aside.
2. Blend peeled shallots and candle nuts with some water till puree like.
3. Heat wok with a good amount of oil to stir fry the onion mixture till brown. Keep stirring to prevent from burnt.(medium low heat)
4. Once onion is brown, add the curry paste to the brown onion and continue to stir fry till a darker mix.(remain as medium low heat)
5. Rempah is done. (You may keep the rempah once cool, tight container in fridge for future use)

Curry chicken
1/2 of whole chicken cut to pieces
5-7 medium potatoes cut to half
200ml Coconut milk
100ml Evaporated milk
1 cube Chicken stock(optional)
1 litre boiling water

Method
1. Rempah to stir fry with chicken & potatoes for about 5mins.
2. Add in coconut milk & evaporated milk, mix well.
3. Pour in water, add in the chicken stock cube, stir well and let it boil with lid for half an hour or till the chicken & potatoes are soften. Half way thru add in the salt & sugar to taste.
Done.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/864373870298357/

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