Chicken Kebab

Finally got the chance to try out the pack of skewers bought from Daiso, 5 pcs for only $2! It's definitely a simple and yummy dish, I served it with white rice and campbell cream of mushroom soup. But one thing I didn't expect was the grilling time of my microwave grill oven, it took rather long for the meat to cook, even though they are already cut into such small pieces...still figuring out the reason. Hmm... maybe should try grilling in happycall double-sided pan next time, to save my electricity bill? :P

Chicken Kebab

Ingredients: (makes 5 sticks)
2 chicken thigh meat (deboned, cut into bite size)
1/2 red and yellow capsicum each (cut into bite size)
1/2 onion (cut into bite size)
1 small japanese cucumber (cut into 0.5cm slices)
2tbsp korean bulgolgi sauce
a dash of black pepper
a dash of mixed herbs

Directions:
1. Marinate the chicken with the bulgolgi sauce, pepper and mixed herbs. Refridgerate for at least 1 hour before cooking.
2. After 1 hour, drain the chicken,add the cucumber and onion into the marinate sauce for the chicken.
3. Divide all the ingredients equally into 5 portions, and poke them through the skewer, alternating the ingredients to get a nice colur combination.
4. Grill in microwave oven (high power) for 40min or till browned and cooked.

Ingredients for the drizzle sauce:
1tbsp hoisin sauce
1tsp honey
2tbsp hot water

Directions: Mix the above ingredients in a small bowl and stir well. Drizzle over the kebab when it's ready.

Chicken Pie

Today's bake is specially done for mum, since this is one of her favourite snack. Fresh from the oven during teatime, it goes really well with a cup of hot milk tea or coffee :)

filled with succulent chunky chicken meat! :)

not enough dough to cover the top...became a chicken tart instead :D

Chicken Pie

Ingredients: (makes 7)
200g plain flour
110g butter
1 egg (lightly beaten)
200g chicken breast meat (diced)
100g frozen mixed vegetables (defrost not necessary)
1 pkt campbell instant chicken soup powder
1/2tsp vanilla essence
2tsp sugar
1tbsp light soy sauce
a dash of pepper
150ml hot water
some oil

Directions for the pastry:
1. Cut cold butter into small cubes. Combine flour and mix well.
2. Rub in the cold butter and mix well. Add half of the beaten egg and vanilla essence, mix to form a soft dough (do not knead). Set aside the remaining egg for glazing later.
3. Wrap with cling wrap and refrigerate at least 30min before use.
4. Prepare the filling while waiting.

Directions for the filling:
1. Marinate the chicken with light soy sauce and pepper.
2. Add hot water to campbell instant soup powder in a bowl, mix well, set aside.
3. Boil the frozen vegetables in hot water for 3min, drain and set aside.
4. Add a few drops of oil in a saucepan, add chicken meat and stir fry for 3min.
5. Add the campbell soup into the saucepan, stir well, and add the frozen vegetables. Turn down the flame to low heat, simmer for about 5min, stirring in between to prevent burning at the bottom of the pot. Remove from heat and set aside.

To assemble:
1. Preheat oven at 180deg.
2. Using two-third of the dough, divide the dough into equal parts (depending on the size of your mould, mine is around 6cm, enough for me to make 7 pieces only). Press the dough into tart moulds evenly.
3. Fill the moulds with the filling, till 80% full.
4. Divide the last third of the dough into equal parts according to the number of moulds you have. (I divided mine into 7 parts) Roll out each part with a rolling pin, cut a circle out using the tart mould.
5. Cover the moulds with the circle dough, press the edges down lightly using a fork. Poke some holes on the surface of the pie and glaze the top with the remaining egg.
6. Bake for 25-30min till pie surface turns golden brown.

Japchae with Chicken and Vege

The mini get-together that we have been anticipating.... our DIY yummy lunch date! Initially, we worried that we wouldn't have enough time to whip up a meal, as JM had to rush to work. But xiaomei n I decided to prepare a fast and simple meal to "surprise" her, instead of meeting at the hawker center for lunch. And so, we came out with this korean-style menu...  Japchae and Pajeon, all done in an hour's time :)

yummy! 

Japchae with Chicken and Vege

Ingredients: (serves 3)
1/3pkt CJ (Korean brand) glass noodles
200g chicken breast meat (sliced)
1 carrot (shredded)
50g baby spinach
2 eggs, lightly beaten
2 garlic (minced)
1tbsp light soy sauce
dash of pepper
1/2 cup CJ Korean BBQ sauce
some toasted white sesame seeds
1/2 tsp oil

Directions:
1. Fill half a medium sized pot with water and bring to boil. Add glass noodles in, make sure the noodles are submerged in the water (add more water if necessary).
2. Cook noodles for 8-10min till noodles are soft but chewy, then remove them from hot water and plunge them into cold water for 1 min. Drain water and set noodles aside.
3. Season chicken with light soy sauce and pepper, set aside.
4. Heat up non-stick frying pan with oil, add in the egg mixture, and swerve the pan till egg is evenly spread over the pan. Fry till the edge of the egg mixture is dry, flip over and fry till lightly browned. Remove from pan and set aside. Shred the omelette when it is cool.
5. Using the same pan, add garlic and fry till brown and fragrant.
6. Add the carrots and chicken, stir fry for about 3 min. Add in spinach and stir fry till all ingredients are cooked.
7. Add in the noodles, then add the BBQ sauce to season. (add more sauce if necessary to suit your taste) When sauce is evenly incorporated, remove  from heat.
8. Garnish with the shredded omelette and some toasted white sesame, and the japchae is ready to serve.

Tangy Orange Chicken

Tangy Orange Chicken
Adapted from:  Chefville

Ingredients: (serves 3)
(A) Sauce and marinate
juice and zests from 1 medium sized orange
100ml rice vinegar
200ml mirin
2 tbsp soy sauce
3 tbsp sugar
1 tsp minced ginger
1/2 tsp minced garlic
3 tbsp cornstarch
2 tbsp water

(B) Chicken
1 chicken breast meat, cut into bite size
1 cup plain flour
1/2 tsp salt
dash of pepper
green onions or toasted sesame as garnish

Directions:
1. Pour mirin, orange juice, rice vinegar, soy sauce in saucepan, set over medium low heat. Stir on orange zest, sugar, garlic and ginger. Bring to simmer for 2min, remove from heat and cool for 15min.
2. Place chicken in a sealable plastic container. When contents of saucepan have cooled, pour a cup of sauce into container, reserve remaining sauce. Seal the container and refridgerate for at least 2hrs. The longer you marinate the chicken, the more flavour it will absorb.
3. Mix the flour, salt and pepper in a bowl. Toss the marinated chicken in the seasoned flour to coat. Heat some oil in a non stick pan over medium heat. Add chicken and brown on both sides. Remove and place on plate with paper towel, set aside.
4. Add remaining sauce to pan and boil over medium heat. Mix cornstarch and water together thouroughly and stir into the sauce. Reduce to low heat, add chicken pieces and simmer for about 5min, stirring occasionally. Garnish with green onions or toasted sesame.

Wholemeal Wrap with Grilled Chicken and Enoki Mushrooms

Prepared this for dinner as I wanted something light and simple, DIY wrapping and eating. I guess this is also quite a complete meal, with carbo, protein, and fibre all in one :)

Wholemeal Wrap with Grilled Chicken and Enoki Mushrooms

Ingredients: (serves 4)
4 chicken drumsticks deboned
100g enoki mushrooms
8 pieces of lettuce (tear into small pieces)
2 medium sized tomato (sliced)
4 pieces of wholemeal wraps
few drops of cooking oil

Marinade for chicken:
1tbsp oyster sauce
1/2tsp sesame oil
a dash of black pepper
a dash of mixed herbs

Directions:
1. Marinade the chicken and leave aside for 30min.
2. Heat up the wraps (piece by piece) in a frying pan till both sides turn brownish, cut into halves and set aside.
3. Add a few drops of cooking oil. Grill the chicken on low flame, flip over after 3min, or till bottom side is golden brown and grill for another 3 min. Remove from pan once the chicken are cooked.
4. Add enoki mushrooms to the same pan, allowing the mushrooms to absorb the remaining sauce and excess oil from the chicken. Cook for around 2 min, till the mushrooms are soft. Remove from pan.
5. Place one halved piece of wrap on a flat plate, lay lettuce, a slice of tomato, a piece of chicken and some mushrooms. Fold up and enjoy!

Chicken Wings with Teriyaki Sauce

Chicken Wings with Teriyaki Sauce

Ingredients: (serves 4)
12 chicken wings (mid joint)
1 pkt Lee Kum Kee Sauce For Teriyaki Chicken
2/3 cup water

Directions:
1. Add sauce to a saucepan, add water. Stir the mixture.
2. Bring the mixture to a boil over medium flame, add the chicken wings and cook for another 10min till done. Serve.

Steamed Chicken with Shitake Mushrooms

Steamed Chicken with Shitake Mushrooms

Ingredients: (serves 2)
2 chicken thighs (chopped into small pieces)
5 dried shitake mushrooms (soaked in warm water and sliced)
some ginger (shredded)
a handfull of spring onion
1tbsp light soya sauce
1tbsp shao xing wine
1tsp sesame oil
a dash of pepper

Directions:
1. Marinade chicken pieces with light soya sauce, shao xing wine, sesame oil and pepper. Leave aside for 30min.
2. Place chicken on a plate, sprinkle mushrooms and ginger on top.
3. Prepare steamer, once water boils, place the chicken into steamer and steam for 10min over high flame.
4. Sprinkle spring onion on top, steam for another 3min and turn off the flame.

Chicken stir fried with Shitake Mushrooms

Chicken stir fried with Shitake Mushrooms

Ingredients: (serves 2)
2 deboned chicken thigh (cut into bite size)
8 pieces fresh shitake mushrooms (sliced)
2 cloves of garlic (minced)
1tbsp light soy sauce
1tbsp hua diao wine
1/2tsp sesame oil
a dash of pepper
1-2tbsp oyster sauce
some oil

Directions:
1. Marinate chicken with light soy sauce, sesame oil, hua diao wine and pepper. Set aside for at least 30min.
2. Add a few drops of oil to a non-stick frying pan, stir fry minced garlic till brown and fragrant.
3. Add the chicken, stir fry for about 5min or till chicken is cooked.
4. Add shitake mushrooms, stir fry for a min and add oyster sauce. Remove from heat and serve.