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Archive for the ‘chicken’ Category

Cranberry baked chicken with apple cider

In chicken, roast on April 28, 2013 at 4:21 pm

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This is my second try of Fifty Shades of Chicken. While the first one, maple-glazed wings with bacon was so-so, this one is more sultry than slutty. If you’re only used to vanilla sex, it’s time to discard your goody two shoes inhibition for an introduction to a different flavour – tangy apple cider.

All the ingredients (except for the chicken and butter) is boiled and simmered until the cranberries turn soft and the liquid becomes syrupy. Then, spoon over chicken, dot with butter and roast. This dish is an acquired taste, but even the Anastasia Steeles of the world will learn to love it. C’mon, aren’t your bored of KFC, Hainanese chicken rice and chicken curry?

Shopping list: chicken parts, apple cider, dried cranberries, apple cider vinegar/white wine vinegar, cinnamon stick, gingerroot(I used nutmeg)

From the pantry: pepper, salt, butter

Hardware: baking dish, oven

Can I do it?: Yes, it’s simple enough. 

Credits: Fifty Shades of Chicken by EL Fowler

Maple-glazed Wings with Bacon

In baking, chicken on January 28, 2013 at 6:08 pm

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With a title like Fifty Shades of Chicken and a suggestive cover of a voluptuous chicken all glazed and bound bondage style, this book had me quivering in anticipation of the pleasures of the flesh nestled with the bosom of its pages.

Yes, this is a parody cookbook of the wildly successful Fifty Shades of Grey by EL James. Fowler was quick to jump onto the gravy train of Fifty Shades. Expect lots of thrusting (of fillings into chicken cavities – now get your mind out of that filthy gutter!), begging (to be marinated and cooked), sliding (into the oven), screaming of safe words (Golden! Golden! Black!!), ripping of (tin) foil and spanking (with a rolling pin). Fans of Fifty Shades will appreciate the references to the trilogy and get to relive the tense attraction between the two protagonists – Shifty Blades and Miss Hen.

I’ve marked the book with many post-its as many of the recipes seem easy enough and the ingredients readily available. For my virgin attempt, I chose Maple-glazed Wings with Bacon. Only because I had chicken wings and bacon in the freezer.

The recipe calls for restraining of the wings with bacon. Hmm… Christian Grey would approve. Unfortunately, Miss Steele feels like this is more vanilla chicken than a hot, kinky experiment. Patience, my dear. Hopefully the rest of the recipes will live up to its kinky-cookery inspiration.

Shopping list: maple syrup (I used honey instead), scallions (spring onion) chicken wings, bacon

From the pantry: soy sauce, rice wine vinegar or apple cider, garlic, black pepper

Hardware: baking tray, tin foil, oven

Can I do it?: Yes, baby, yes!!! But be gentle with the bacon strips when you tie up the wings.

Credits: Fifty Shades of Chicken by EL Fowler. And thanks to Wee for the book.

Chicken or Fish?

In chicken, eastern, fish, soup, vietnamese on January 12, 2011 at 1:25 am

Sweet-and-Sour Fish Soup - part of my lunch at work! Oops! I forgot to take a picture of the Chicken Noodle Soup. I'm sure you can imagine what soup looks like.

I’ve been cooking a lot of Western soups, where the method is boil and blend. Getting a hold of Bobby Chinn’s Vietnamese Cooking brought me back to my Eastern roots.

Eastern soups are always clear and light, sometimes sour or salty, which you’d rarely find with the Western kind. They also need a lot more ingredients, which can be a hassle.

This time around, I tried the Sweet-and-Sour Fish Soup and Chicken Noodle Soup. Cooking it back to back over two weekends gave me a sense of Vietnamese cooking. Two words – fish sauce. This ingredient is to Vietnamese cooking what oyster sauce is to Chinese. Remember Wok With Yan? “If Yan can cook, so can you!!” He used oyster sauce and Chinese rice wine for almost everything.

Now I have a use for the fish sauce I bought. I’ve only used it once as a marinade for a chicken and onion dish (friend’s mum’s recipe – yummilicious!). Fish sauce is essentially anchovy extract, salt and sugar. Friend’s mum recommends the Squid brand.

Sweet-and-Sour Fish Soup

This is a hearty soup and it packs a pleasant surprise with the addition of okra/lady’s fingers (first time I used it in a soup). For the fish stock, I used the cubed kind. Bobby’s fish stock uses fish bones, celery, leek, onion, parsley, garlic and bay leaves, so you can add these in if you have them lying around.

This recipe calls for barramundi fillets, but I suppose any fish will do. I can’t tell my fishes apart (except for the obvious one like pomfret, eel, catfish and yellow tail), so I just asked my regular fishmonger for ‘fish good for soup’.

The soup also contains pineapple and tomatoes. If you put in a lot, the soup can be a meal on its own.

Shopping list: barramundi fillet, pineapple (ask the seller which type is suitable for soups), okra, red chilli, tomatoes, celery leaves, beansprouts, mint leaves, coriander leaves

From the pantry: tamarind (for tamarind water), sugar

Can I do it?: Easy enough but tedious on cutting up the pineapple.

Credit: Vietnamese Cooking by Bobby Chinn

Tip: If you made too much tamarind juice, freeze in an ice cube tray. Keep the cubes in a Ziploc bag for future use. For the bean sprouts, buy just enough a day or two before your cooking day. They don’t keep well and turn brown and icky easily. Wrap in newspapers! Don’t leave them in the plastic bag because condensation will ruin it fast.


Chicken Noodle Soup

Compared to the fish soup, there doesn’t seem to be a lot going on in this. Besides the shreds of chicken meat, star anise and cinnamon stick, you don’t see much of anything else apart from the garnishing. It’s meant to be enjoyed with noodles, but I prefer it on its own.

The surprise in this is the charred ginger and shallots, which give the soup an interesting layer of taste. If I’m a wine snob, I would write this like a wine review.

For the stock, I used Knorr Chicken Stock (in powder form, for professional use) because making stock from scratch takes too much time. Again, if you have these stock ingredients at hand, just add them to the soup: parsley, garlic, peppercorns, onions, carrots, celery and leek.

And here’s something I learned from Chef James Thong of the Loaf. Chefs don’t waste. If you have any stalks from herbs, don’t throw them away. Save them in Ziploc bags and store in the freezer. I also keep the stalks of leafy vegetables, which I don’t eat anyway. When you’re making stock or any soup, just add the stalks in. Good for extra flavour and additional nutrients.

Of the two soups, I prefer the fish one. The fish sauce, pineapple and tamarind gives it a nice twang.

Shopping list: chicken breast, ginger, and for the garnishing: spring onion, coriander, Thai basil, cili padi, lime

From the pantry: chicken stock (cube, powder, liquid, whatever you fancy), shallots, star anise, cinnamon stick, fish sauce, sugar, rice noodles, black pepper

Can I do it?: Easy lah, soup mah…

Credit: Vietnamese Cooking by Bobby Chinn


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