Chicken Drumstick with Soya Sauce and Balsamic Vinegar

There are many ways to cook chicken. It can be fried, steamed, braised and etc. The thing about chicken drumstick is that, the longer you cook it, the better it taste. This time, I am going to share with you a very simple recipe which I have tried many times and it is absolutely amazing and easy to cook. All you need is the following ingredients to get you started.

Ingredients:

• 8 chicken drumsticks with skin on
• 1 cup water
• 1/2 cup balsamic vinegar
• 1/3 cup soy sauce
• 2 1/2 tablespoons sugar
• 1 garlic clove, peeled and bruised
• ginger
• 1 small hot chili pepper, slit open, seeds removed

Directions:

1. Start with a hot oil in a saucepan.
2. Fry the ingredients and the chicken for about a minute.
3. Add water and bring it to a boil, then reduce to a simmer for about 20 minutes.
4. Remove any scum that rises to the surface.
5. Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
6. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
7. This dish is best served warm with rice.

Chicken Stock

Chicken stock is very useful for cooking. It can be used in almost any dish ranging from vegetable dishes to noodles or for making soup. However, it is very time consuming and I would strongly recommend you to cook this during the weekends when you have more time. Pre-packed chicken stock can be purchased very easily in supermarkets but these pre-packed chicken stocks can costs a lot more considering that many of these chicken stock are imported goods. So if you are a person who tends to do everything yourself, you should try this recipe. Note that, there is no hard and fast rule that you should follow my ingredients, feel free to add other ingredients as you like.

Ingredients:

• 3 -4 lbs chicken bones
• onions, chopped
• celery, chopped
• carrot, chopped
• 1 small leek, chopped
• 1 garlic clove
• 1 bay leaves or 1 bouquet garni
• water

Cooking method:

1. Boil the water in a large pot.
2. Place the chicken and all the other ingredients in the pot.
3. When the water is boiled, turn the heat to low and continue to boil for about 2 hours in low heat.
4. Strain, cool, skim of the fat, use the stock or freeze.

Barbecue Whole Chicken

Ingredients:

• Whole fresh chicken
• Salt and Pepper
• 1 tablespoon honey
• 2 garlic cloves, crushed
• Paprika powder
• Spring onion

Cooking Steps:

1. Clean the chicken and spread it out on a plate.
2. Marinate the chicken with salt and pepper, honey, garlic cloves and paprika powder for at least 3 hours.
3. Wrap the chicken in an aluminium foil and poke some holes around it.
4. Set the oven at 240C and bake the chicken for 50 minutes.
5. Tear off the top of the aluminium foil and continue for another 10 to 15 minutes.
6. Remove from the oven and garnish with spring onion.

Chicken Breast - Spice it Up.

Chicken breast meat is the toughest part of the chicken. Most prefer to have chicken thigh or chicken wings or even the drumstick as the other parts are much juicer and tender. But if all of us chooses these parts, then wouldn't it be a waste of the chicken breast meat? Here is a way on how to spice up the chicken breast meat and to make them enjoyable as a meal. Remember to remove the skin, as you do not want all the fat in your system.

Ingredients:

• 2 1/2 tablespoons grated fresh gingerroot
• 2 tablespoons chopped garlic
• 1/8 teaspoon crushed red pepper flakes
• 4 boneless skinless chicken breasts, pounded thin
• 1/2 cup flour
• salt and pepper
• 2 tablespoons olive oil
• 4 tablespoons soy sauce
• 1/2 cup white wine vinegar

Steps:

1. combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
2. Mix flour with salt and pepper to taste and dredge chicken pieces.
3. Heat the olive oil in a large wok.
4. Saute the chicken until browned on both sides and cooked through. Remove the chicken.
5. Add the ginger-garlic mixture to the skillet and saute until lightly browned.
6. Add the soy sauce and vinegar.
7. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
8. Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.

Teriyaki Chicken

I first fell in love with chicken teriyaki when I was introduced to it when I dine at Sushi King, one of the largest Japanese chain in Malaysia. Since then I have been wondering many times how did they create the marinate which tastes so good. Then after many failed research, I finally decided that, if I can buy the teriyaki sauce, why should I create the marinate myself. So if you would like to keep things simple, I would recommend you to try the Kikkoman's teriyaki sauce. Anyway, here is a recipe for those who are more hardworking and would like to know exactly what ingredients they have in their marinate.

Ingredients:

• 8 -12 chicken drumsticks
• 1 cup soy sauce
• 1 cup brown sugar, packed
• 1 cup water
• 3 tablespoons olive oil or 3 tablespoons canola oil
• 1 teaspoon ginger (optional)

Steps:

1. Heat oil in a large saucepan over medium high heat.
2. Brown chicken pieces in hot oil.
3. While chicken is browning, mix together the soy sauce, sugar, water, and ginger.
4. Add the sauce to the chicken.
5. Bring to a boil and then reduce heat to medium low and let simmer, uncovered, for about 20 to 30 minutes or until chicken is done and sauce has thickened.
6. Turn chicken pieces occasionally during cooking process and serve with rice when it is ready.

Chicken Rice

In almost every state in Malaysia, you will most likely heard that the food that you must eat in that state is chicken rice. In Malacca, we have the chicken rice balls. In Ipoh, we have the Ipoh chicken rice and chicken kuay teow noodles. They all claim to be the best among the best. But essentially, all chicken rice are the same. The thing that makes the difference is the type of chicken that they use and the type of seasoning they put in it. I personally thinks that the best chicken rice is the Seremban Chicken Rice. It is my opinion that you cannot put your conclusion of the best chicken rice in Malaysia before you try the chicken rice in different states.

Chicken

• 1 roasting chicken
• 2 ounces fresh gingerroot, crushed
• 2 garlic cloves, crushed
• 1 scallion, tie in a knot
• 1 teaspoon salt
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• chili sauce or soy sauce, for dipping

Rice

• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• 5 garlic cloves, finely chopped
• 5 shallots, finely chopped
• 1 1/2 cups long grain rice
• 3 3/4 cups chicken stock
• 1 teaspoon salt

Steps:

1. Wash the chicken and dry thoroughly. Stuff the body cavity with the ginger, garlic, scallion, and salt.
2. Fill a large pan with water and bring to a boil.
3. Place the chicken in the pan. When the water is boiled, reduce the heat and cook for another 30 to 40 minutes.
4. Remove the chicken and rinse under running cold water for 2 minutes to prevent any additional cooking. Drain, then rub the oil into the skin. Set aside.
5. Next, prepare the rice by frying the garlic and shallots and stir-fry until fragrant. Then add the rice and vigorously stir-fry for 3 minutes. Add the stock and salt. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes. Turn off the heat and let the rice steam for an additional 5-10 minutes, or until the rice grains are tender.
6. Cut the chicken into pieces and serve with rice.

Fried Chicken

I was at work one day when all of a sudden, I crave for fried chicken. Fried chicken is very easy to do and is a favourite for most children. If you are looking for Kentucky's recipe of its fried chicken, I do not have them. But what I can share with you is the following recipe. Enjoy.

Green Curry Chicken - Thai Style

Green curry chicken may sound very complicated to do but it is not. In fact, curry is easy to cook and all you need is the right amount of ingredients. All you need to do is to buy the correct ingredients and gather them in the correct amount. If you have gone to a Thai restaurant before, you will notice that in green curries, they tend to use the breast meat of a chicken. I found that this part of the chicken is a little bit too tough. So if you prefer other parts, feel free to use them. There is no hard and fast rule on which part of the chicken you should use in this recipe. I would stick to the chicken breast meat as there are less fat. Let look at the ingredients in preparing green curry chicken and the steps involve in cooking it.

Ingredients:

• Chicken (sliced into small pieces)
• 100 ml Coconut milk
• 100 ml water
• 1 spoon Vegetable oil
• 1 spoon Green curry paste
• 2 spoons Fish sauce
• Sugar
• Green beans
• Kaffir lime leaves

Steps:

1. Heat up a pot and add oil.
2. Then stir in the curry paste and mix it well.
3. Add the chicken and mix it.
4. When the chicken is almost ready, stir in the coconut milk.
5. Add the fish sauce and sugar. You may skip the sugar if you do not like your dish to be too sweet.
6. Add the water and green beans.
7. Once it is boiled, remove it from the heat. Place the kaffir lime leaves as decoration.