Category Archives: chicken

Teriyaki Chicken



March 25, 2015

“You got to put this in your blog.” My chickadee told me last night after dinner.  And to me, it is the ultimate approval.

I love Teriyaki chicken and  usually made it with the store bought glaze just because it is faster. But after this, I am going to make my own sauce!  When I saw this recipe on the blog which I have been following,  I was instantly attracted to the fact that it calls for 4 ingredient and I got most of them already!

It is simple and fast to make, the only time consuming step is taking the skin off and de-boning the chicken.  If I was really pressed for time, I could have bought the boneless and skinless ones which are double in price.

If you like more sauce, I suggest you double the recipe for the marinade, and I had let the chicken sat in it for more than 20 minutes.  Next time I will make some bean sprouts to go along with it, and it is a quick one dish dinner completed with all the food groups!

Here is the recipe from Rasa Malaysia.

4 pieces chicken thighs with skin and bone removed

1 1/2 Tbsp soya sauce

1 1/2 Japanese sake or rice cooking wine

1 Tbsp oil

white sesame seeds and green onions for garnish



  1. Marinate chicken with the soya sauce, sugar and wine for 30 minutes
  2. Heat up skillet with oil on low heat, once heated add the chicken and marinade sauce in and cook slowly.  Cook about 5 minutes and turn and cook on the other side.  Cook another 5 minutes.
  3. Serve immediately and with garnish over rice or noodles.


Easy and delicious!




Braised Chu Hou Chicken Wings




September 23

The rain is back with a vengeance today, it was pouring down like crazy this morning when I took the dog for his morning walk, it felt like I was standing in a cold shower for over an hour with water on full.   I spent most of the day trying to chase the chills out of my body and it certainly felt that summer has bid her farewell, and now I am bracing for the rainy cold days ahead.

On days like this I need my comfort food, and chicken wings is one on my list.   When I saw this recipe on Christine‘s blog, I was quite surprised that she used Chu Hou sauce for the wings, it is an eye opener for me, as I only use this sauce in making braised beef, ahhh…. new discovery.  This old dog learned another trick.

This dish got the taste of approval from my critique, and therefore deserve a write-up in this blog.  I made a big serving of it which will last a couple more meals.  Yum.   Thanks Christine for another delicious recipe ,


Braised Chu Hou Chicken Wings 

From Christine’s Recipes

The power of every stove is very different, so adjust the amount of water accordingly. Add water bit by bit if needed. Don’t pour too much in one go as you don’t want to dilute the sauce. When the dish is cooked, it should have some sauce but not too watery.

Prep time: 20 mins
Cook time: 15 mins
Yield: 2 to 3 serves

500 gm chicken wings
½ onion, roughly chopped
½ capsicum, roughly chopped
3 tsp Lee Kum Kee Chu Hou paste
1 shallot, sliced
3 garlic, sliced
50 ml water
spring onion, to taste
1½ tsp light soy sauce
1 tsp sugar
1 tsp shaoxing wine
2 tsp freshly grated ginger juice
½ tsp cornflour / corn starch
1/8 tsp salt
white pepper, to taste
Rinse the chicken wings. Wipe dry. Chop into bite-sized chunks. Mix with marinade well. Set aside for 20 minutes.
Heat oil in a wok or frying pan. Saute onion until translucent. Push to the sides of wok. Add some oil in the middle. Saute shallot and garlic. Add Chu Hou paste and stir to combine until aromatic. Toss in the chicken wings. Cook until both sides turn lightly brown. Pour in the water. Cover and cook for about 3 minutes, or until 90% done. Add capsicum and stir fry until it turns soft a bit, still remains crisp. Stir in spring onion. Done. Serve immediately.



korean chicken wings


chicken wingsNov. 25 , 2013

I have not blogged for a long time, as you can guess I have not been trying out new dishes.  Not only that but I have been busy with my knitting  for the November craft fair.   The ladies in my club did extremely well, and this year we managed to raise $1400 for the homeless community in our area !!

Dinner for a while has become a chore, and now that knitting frenzy is over I really want to put some excitement back to it.  I have started to love Korean food, and my favorite is the short rib ! I can eat them all the time and  have coined it my “happy ribs”, any time I feel a little down the ribs will manage to pick me up.  I have also learned to appreciate the spiciness of Korean cooking, and it has taken me a while to train my taste buds.   I am fortunate to live in an area with a well stocked Korean supermarket, I found the ingredients with ease, and the best thing about the Korean chili paste is its mildness and tangyness.  I added a tsp of  brown sugar in the simmering  to bring the favor out a bit.  It is such an awesome dish to have on a cold rainy night.  Just love the taste and the color of it !!

So here is the recipe from Rasa Malaysia

Korean Spicy Chicken Stew
Adapted from the Kimchi Chronicles Cookbook


2 tablespoons oil
1 1/4 lbs chicken, cut into pieces and seasoned with some salt and pepper
1 onion, sliced
10 oz potatoes, cut into pieces
5 baby carrots
2 stalks scallions, cut into 2-in lengths


3 tablespoons Korean chili paste
1/2 cup water
1 teaspoon Korean chili powder
1 tablespoon rice wine (or sake)
1 tablespoon soy sauce
1 teaspoon anchovy sauce (or fish sauce) or to taste


Heat the oil in a large pot over high heat. Working in batches if necessary, add the chicken, skin-side down, and brown on both sides, about 6-7 minutes per side.

In a small bowl, combine all the Seasoning ingredients and mix well. Set aside.

When all the chicken is browned, add the onion, potatoes, baby carrots, and scallions. Stir a few times to combine well. Add the Seasoning into the pot, stir to blend well with all the ingredients. Cover the pot reduce the heat to medium-low, stirring now and then. Cook for about 45-60 minutes or until the chicken is cooked through and the potatoes are tender. Add some water if the stew is too dry.

Yum Yum Wings


One of my chickadees has this on going love affair with fried chicken. He is a real trooper, and I have to say that you really do know a person’s character by his/her eating habits. He ordered fried chicken wings when we dined at this Vietnamese place two weeks ago, and even though they were not very good, he ate all of them without one word of complaint. Now I wonder, he never complained my cooking either…

When I saw this recipe,I immediately thought of him. This is known as copy cat KFC honey BBQ wings, and since I never had wings from the Colonel, I am not sure if I agree with the name of this recipe so I re-named it as Yum Yum Wings! ( it is really yum-yum!)

Here is the recipe, and instead of MSG I used Italian seasoning I found on the shelf as I am not a big fan of MSG. Next time when my chickadees come back to the hen house for family dinner, you bet I am going to make a big batch and see his eyes light up !

Recipe from:

Sauce1 1/4 cups ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powderWings6 -8 cups vegetable oil
20 pieces chicken wings
1 egg, beaten
1 cup milk
1 cup all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon msgDirections:
Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil.
Then reduce heat and simmer uncovered for 15-20 minutes.
As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees.
Combine the beaten egg with the milk in a small bowl.
In another small bowl, combine the flour, salt, pepper and MSG.
When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour.
Arrange wings on a plate until each one is breaded.
Fry the wings in the oil for 9-12 minutes or until light, golden brown.
If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.


bombay chicken


Jan 4., 2013

Still trying to get used to writing 2013, cannot believe we are off to a new year already.

Do you ever have a craving in the middle of the day? Well, this afternoon I wanted to have chicken. It was indeed one of those rare occasions I developed a sudden yearning for the bird. I searched for different recipes for chicken and found this very simple one on Food. com.  I had Bombay chicken before, but I do not remember that they tasted like these ones. But regardless, they turned out very tasty, I even got a thumbs-up from my in-house food critic who does not normally care for chicken. In other words, this dish passed the taste test.

1/8 cup olive oil
1/4 cup mustard
1/2 cup honey
1 teaspoon seasoning salt
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon curry powder
1/4 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts

Combine all ingredients, except chicken, in a small sauce pan
Heat over medium heat until smooth and slightly warmed.
Roll each piece of chicken into the sauce and place in a greased, 9 x 13-inch baking pan.
Bake uncovered for 30 minutes at 375°F (Cook for less time if you are using chicken breast tenders).
Spread remaining sauce over chicken and bake for a few more minutes until chicken is done.
To freeze: Prepare sauce ingredients in a small zip-top bag. Put chicken breasts in a larger zip-top freezer bag. Put both bags together into another bag with cooking directions inside as well. Label and freeze for up to 4 months. To serve: thaw overnight in refrigerator. Drain chicken and proceed with step 2 above.


Steamed Spareribs and Bitter Gourd


Ok, it is bitter gourd again.  Did I not mention I love them and is looking for different ways to cook this vegetable??

I saw this recipe on my favorite website Pig Pig’s corner, and instantly got inspired by it.  Initally I had bought chicken  and then realized that  Missy does not really like chicken, so I got spareribs instead.  So that was my first adaptation to this recipe.

She has suggested to use soya bean paste to marinade the chicken, and to spice up things a little, I used half  Japanese soya bean paste ( the kind you use for miso soup), and half  chili soya bean paste. That is my second adaptation.

I had fun playing around with this dish and let my imagination went wild a little.  What can I say?? I was in my adventurous mode.  I hate to toot my own horn….but I do love the taste of the dish.  Next time, when Missy is not eating at home, I shall try the chicken instead….

I have to credit Pig Pig’s for her inspiration, so here is the original recipe from her site:

Steamed Bitter Gourd Chicken

By Pig Pig’s Corner

Prep time: 15 mins
Marinate time: 1 hr
Cook time: 20 mins
Yield: serves 3


  • 550 g bone-in chicken pieces
  • 25 g (about 18) red dates – de-seeded, cut into half.
  • 1 bitter gourd (about 400 g) – seeds and white spongy stuff removed, thinly sliced.


  • 1 thumb size ginger – cut into matchsticks
  • 1 1/2 tbs Taucu (fermented soy bean paste)
  • 1/2 tbs light soy sauce
  • 1 tbs Shaoxing wine
  • 2 tsp sesame oil
  • 1/4 tsp white pepper powder
  • 2 tsp cornstarch


  • For bitter gourd, Cut into half lengthwise and remove the seeds and white spongy stuff. Thinly slice then soak in salted water for about 15 mins to reduce the bitterness slightly. Drain and rinse away the salt.
  • Mix together chicken, red dates and marinade ingredients. Leave to marinate for at least 1 hr.
  • Before steaming, mix together 3/4 of the bitter gourd and chicken then place in steaming bowl. Arrange the rest of the bitter gourd on top.
  • Steam on medium low heat for about 20-25 mins or until done.

Orange Chicken


This recipe sounds like it is going to be a favorite of mine.  It seems effortless and quick, just the kind I like.  Thanks Viola T.

Orange Chicken:
1/4 cup melted butter
1/4 cup orange juice
1/2 tsp grated orange rind
1/2 tsp salt
1/8 tsp of ground or fresh ginger
1/8 tsp pepper
1 crushed garlic clove
Preheat oven to 350F. Combine all ingredients. Brush chicken parts generously. Arrange skin side up in a pan. Bake for 1 hour of until golden. Use orange slices to garnish. Bon appetit!
PS: This is the very first recipe I tried from the exchange, a little bland for my taste, next time will put a little bit from pepper and garlic.  But it does look good !

Curry Chicken


From Betty C.  Thanks so much !


6 – 8 boneless/skinless chicken thighs (may substitute 2 lbs of pork)
3 stalks celery, diced
1 green pepper, 1 red pepper, diced
1 medium onion, diced
dash of hot sauce
1 can Cream of Celery soup
1 Tablespoon curry
1/2 can of coconut milk
salt and pepper to taste

Marinade chicken thighs with 2 Tbs  Soy sauce, 1 Tbs cornstarch for at least 2 hours.  Add 1 Tbs oil to chicken mixture before browning chicken. Brown chicken and set aside.
Stir fry onion, add curry powder and hot sauce.  Add celery and stir fry for one minute and then add the peppers and stir fry 2 minutes.  Add browned chicken, cream of celery soup and 1/2 can of coconut.  Stir until mixed and sauce is hot and smooth.  Add salt and pepper to taste. Enjoy!!

chicken with 40 cloves of garlic


I first came across this recipe on the Barefoot Contessa show years ago, I was very fascinated by the number of garlic used.  That was my first experience with so many cloves of garlic, to my pleasant surprise the garlic tasted really sweet and without the normal strong taste.  From then I have developed a new loving relationship with garlic, I love to roast them slowly in the oven and serve them with a nice Brie, ahhh….now I know why garlic is also called the stinking rose.

One of the challenges of making this dish  was peeling the 40 cloves of garlic, it said in the recipe to stick it in hot water, but I was doing it the wrong way and so I ended up having to peel them with a knife.  Then I got lazy once and bought the ready peeled garlic cloves from the store, and I found they are not as fragrant as the freshly peeled ones.

I tried it differently this time, I separated the cloves and trimmed the “root” end of it, and put the separated cloves in boiled water for a minute, and then took them out, and they came off easily when I squeezed the ‘head” of the cloves….vola,…..they are so easy to peel!

This got to be my favorite dish, and even though I have a non-chicken eater at home, she makes an exception whenever I cook this.  The sauce is really good, and this time I could not find fresh thyme, the only ones I could get came in with the rest of the ” poultry blend”, I ended up using both rosemary and thyme, and I found I love it that way.  Next time I will for sure throw in some fresh rosemary as well.

So here is the recipe I used from the Food network, it is a rich creamy dish goes well with steam rice or pasta.


  • 3 whole heads garlic, about 40 cloves
  • 2 (3 1/2-pound) chickens, cut into eighths
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons good olive oil
  • 3 tablespoons Cognac, divided
  • 1 1/2 cups dry white wine
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy cream


Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

 Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

“The” Stuffed Fried Wings


I made this dish once only and that was like almost 12 years ago when I was younger and more adventurous in cooking.  That was the time when I could cook  9 dishes for a party of 60 people with ease.

This dish requires patience, and …..patience.

I remembered that time  I had made about 1o wings using  the  middle section only…..and yes, did I mention they were boneless?   I can not remember how I did it, but I managed to de-bone 10 wings, and after wards I stuffed each one with cooked sticky rice ( with mushrooms and Chinese sausages) and then they were carefully coated with egg and bread crumbs ( so the stuffing won’t come out)  and then  fried till they were golden brown ( and the stuffing intact….)

The final stage was the portguese sauce ( it is in the Macanese cuisine  which is a sauce made of curry and coconut milk that is milder and richer than the usual curry. Its name purportedly came about because it first became popular in Macau, then a Portuguese colony.)

The sauce was pour over the fried chicken wings just before serving.

So  you can see, this is one of those dishes you will make when you have time.

The girls love this, and once in a while they will mention it and wonder why I only made it once.

I don’t know, maybe one of these days after I retire…..and have nothing to do, I may attempt it again.