Tag: chicken

Fake Japanese braised chicken wings with potatoes.

Never ever try to plan dinner right after lunch because it’s virtually impossible to conjure up any coherent thought. And that’s how my chicken wings came about. Bought them while on a semi-food coma, with no planning whatsoever.

The thing is, I’ve never really had luck with cooking chicken on the bone. They’ve always turned out semi-raw and I’d have to nuke them in the microwave half way through eating. Yeah, pretty disgusting.

So really, I don’t know how I ended up with a packet of chicken wings because I’d normally quite consciously avoid them.

# – Fake Japanese braised chicken wings with potatoes.

From food coma to a full blown panic mode, I realised the only source of protein for tonight’s dinner were the wings. The look of disappointment on the BF’s face upon his realisation that he’d chomped on raw poultry popped up to haunt me.

I was determined to make it right but I didn’t know how :(

Thankfully, I found a recipe called “tebasaki to sato-imo” or english for braised chicken wings with new potatoes (i <3 google translate) in one of my recipe books. So, I replaced the sake with chinese rice wine, scallions with coriander powder and new potatoes with old potatoes chopped up into new potato size.... And hence, the title :P I was confident it would work, it had to work gawddamit! # - Tebasaki To Sato-imo

The ingredients:

  • 500 grams of chicken wings (that’s about 4 wings with drummets still attached)
  • 400 grams of potatoes, cut into cubes
  • 4 tablespoons of chinese rice wine (or better, sake!)
  • 3 tablespoons + 1 teaspoon of dark soya sauce
  • 2 teaspoon of sugar
  • 2 cm of ginger, sliced
  • 1 tablespoon of coriander powder
  • 200 ml of water

# – First, marinade the wings with 4 tablespoon of chinese rice wine and set aside for 30 minutes.

# – Then, heat up oil in a pan and brown the chicken wings on all sides.

# – When wings have browned, throw in the sliced ginger.

# – Pour water in till chicken wings are just covered.

# – Cover and let it simmer for 10-15 minutes.

# – After that, throw in 2 teaspoons of sugar.

# – And the dark soya sauce.

# – Not to forget the potatoes…

# – Lastly, the one tablespoon of coriander powder.

# – Stir to combine, cover and let simmer for 30 minutes.

# – In the meantime, steam or boil some peas. Because everyone should eat vegetables!

# – Fake Japanese braised chicken wings with potatoes, DONE!

The wings…they were gorgeous! The meat was succulent, moist and full of flavours. The sauce was DELICIOUS and sticky. And the potatoes? Gawd, the potatoes…

# – Look at the colours inside the potato. Flavoured through and through.

Simply sublime with rice and what’s surprising was how few ingredients were involved and how relaxing the entire process was. Just leave them to simmer into something so amazingly delicious.

Don’t believe me?

# – Plate-licking good!

Best thing of all, I didn’t have to nuke them in the middle of dinner just so we won’t get bird flu or something. I implore you to try this recipe! Happy cooking!

Malaysian devil chicken curry recipe.

Contrary to what the name of the dish suggests…..no, it’s not evil. It does however, pack some heat.

By some, I mean LOADS. Be warned you should only make this if you’re a lover of spicy food. That said, I imagine you could reduce the amount of dry chillies and substitute with more shallots for something with less heat.

# – Malaysian devil chicken curry.

For the curry paste:

  • 30 shallots
  • 30 dried chillies, seeded and soaked for 15 minutes
  • 2 1/2 tablespoons of tumeric powder
  • 1 inch length of galangal, chopped
  • 2 stalks of lemongrass, chopped
  • 1 teaspoon of brown mustard seeds, soaked for 5 minutes

The other ingredients:

  • 2 onions, quartered
  • 2 inches of ginger, sliced
  • 5 cloves of garlic, sliced
  • 2 red chillies, seeded & halved lengthwise
  • 2 teaspoons of salt
  • 1 teaspoon of light soya sauce
  • 4 tablespoons of sugar
  • 4 potatoes, peeled and quartered
  • 3 chicken thighs with bone, skin removed & chopped into serving pieces
  • 125 ml of white vinegar
  • 1 litre of water

# – Seed, soak, peel whatever you need to do for the curry paste (refer to ingredients list above).

# – Chuck them all in a blender or food processor and blitz.

# – Add some oil while at it to smoothen the paste. I’d say about 2 – 3 tablespoons.

# – Set the curry paste aside. By the way, you’re working with tumeric here and that stuff stains everything! So becareful.

# – Heat up some oil in a pan and fry up the quartered onions, sliced ginger, sliced garlic and halved chillies.

# – Remove from heat and set aside when they’ve browned & wilted slightly.

# – Now heat up about 4 tablespoons of oil in a saucepan and chuck the curry paste in. Fry for about 3 minutes.

# – Add 2 teaspoons of salt.

# – Followed by a teaspoon of light soya sauce.

# – And 4 tablespoons of sugar. Stir.

# – Now throw in the chicken.

# – Don’t forget the potatoes. Stir till everything’s coated by the curry paste.

# – Pour the white vinegar in..

# – And then the 1 litre of water.

# – Stir till combined and allow to simmer for 30 minutes or when liquid has reduced by half.

# – When the liquid has reduced by half, throw in the onions, garlic, ginger and chillies fried earlier. Stir and simmer for a further 5 minutes.

# – Malaysian devil chicken curry, DONE!

# – Serve with piping hot plain rice. Yums!

It’s also very helpful if you’ve got a helper to seed 30 dry chillies for it’s not a very pleasant task. My hands were still tingling 5 hours later. I found it much easier and faster to seed the chillies after they’ve been soaked in water and softened up. With a pair of kitchen scissors, do it under running water to quickly flush away the seeds.

Really, if you want to make this, make sure you’ve prepared the ingredients earlier on otherwise you may find your poor back on the verge of breaking by the end of it all. But…it’s all worth it. Because it’s interesting! It’s complex! It’s mind-bogglingly delicious!

The curry tasted better too after a day. The BF ate it with bread. He ate it all. He didn’t leave me any -_-

Mom’s All in One Pot Asian Ginger Chicken Rice Recipe.

Hello again, this is another recipe from my childhood….my mom’s signature ginger chicken rice. It’s so shockingly easy to make, you wouldn’t believe how delicious and satisfying this dish is.

It’s best to use chicken meat with the bones still attached, parts like drumsticks and chicken thighs are the best. Also, go easy on the fat trimming as you do need a bit of chicken fat to make this dish a true winner :)

You need a rice cooker for this recipe, otherwise it wouldn’t be as convenient or easy a recipe as it should be…

For the chicken marinade:

  • 3 chicken thighs, with excess fat trimmed off
  • A piece of ginger the size of your thumb
  • 2 tablespoons of oyster sauce
  • A dash of pepper
  • 1 tablespoon of chinese rice wine
  • 1 tablespoon of sesame oil

For the rice:

  • 1 1/4 cup of rice (Kim from 2022: by cup I had meant the vessel you use to scoop your rice grains not the actual 250ml measuring cup)
  • A piece of ginger the size of your thumb, sliced
  • 3 tablespoons of oyster sauce
  • A dash of pepper
  • 5 cloves of garlic, whole
  • A dash of salt

# – To make the chicken marinade, first of all, pound the ginger into a pulp to render out the juice.

# – Then, throw the ginger pulp and juice onto the chicken thighs.

# – Followed by 2 tablespoons of oyster sauce…

# – And a few dashes of pepper…

# – Don’t forget the sesame oil

# – As well as the chinese rice wine.

# – Mix together and set aside in the fridge for minimum of 2 hours.

# – Next, prepare the rice as you normally would with plain rice in the rice cooker. Basically, the amount of water needed to cook rice is the same as the amount of rice PLUS one more cup. Hence, for 1 1/4 cup of rice, you need to cook them with 2 1/4 cup of water. (Kim from year 2022 here: Sorry for the unclear instructions about water amount, now reading it a decade later I have no idea what I was even on haha. So, please don’t be bothered by the water amount – just use the same amount of water you normally do when you cook plain rice. Chicken also releases fluid as they cook so you don’t have to compensate with more water;  however don’t over pile bone-in-chicken as this may lead to uncooked meat.)

# – Add 3 tablespoons of oyster sauce, and a dash of salt (I forgot to take the picture).

# – Throw in a few dashes of white pepper..

# – Mix it up till everything’s combined.

# – Next, lay the garlic cloves all over the surface of the rice.

# – Followed by the ginger slices.

# – Lastly, take out the chicken thighs and lay them over the rice, skin facing upwards.

# – Cook for 25-30 minutes (as how you would normally cook rice).

# – Mom’s all in one pot ginger chicken rice recipe, DONE!

# – Garnish with some chopped spring onions before serving.

# – The chicken is tender and delicious.

This is truly an easy way to cook Asian chicken rice. The chicken meat is tender and silky while the rice is fluffy and full of flavours.

I must say this is perfect for busy folks who have not much time as you can marinade the chicken the night before and then just throw them into the rice cooker the following day. As for me, I just whip it up on a lazy day ;)