Wednesday, October 30, 2013

Braised Soy Sauce Chicken

I really cannot believe that I am missing from the blogging again, really too many stuff to settle and too little times for me. If is not because I need to post this up to support Mich's Little Thumb Up, I am not sure when I will be back to do some posting :(. I guess slowly I will be forgotten by my blogger friends hahaha... Sorry Mich, I cannot make it to submit more post to your event :(.

This was cooked long time ago, think at least 6 months ago and finally given a chance to post it up lol. For chicken I will normally bake since I am not so good at cooking. When I saw this recipe and highly recommended by Anna, plus look at the ingredients that I can locate them at my kitchen, except Lee Kum Kee Chicken Marinade which can easily find it at supermarket. I decided to try it and after that, I had cooked a few times, this is actually an easy dish :).

 Recipe from  小雨伞の天空

Ingredient A :
4-5 maryland chicken or 1 chicken

Marinated Ingredients :
4 cloves garlic, smash
4-5 star anise
1 cinnamon, split into half and wash the internal thoroughly
3 tbsp dark soya sauce
4 tbsp Lee Kum Kee chicken marinade / SOS Perap Ayam or soya sauce
4 slices ginger

Ingredient B :
3/4 bowl Lee Kum Kee chicken marinade / SOS Perap Ayam or soya sauce, use rice bowl
1 bowl water
4-5 tbsp sugar, can adjust to suit individual taste
2 stalks scallion (cut into parts, separate white and green parts)
Method :
1. Wash the chicken and use kitchen towel to pat dry. Prick the chicken with fork so that the marinated sauce will penetrate in.
2. Marinate the chickens in the marinated ingredients for at least 3-4 hours, the longer the better. Leaving overnight in the refrigerator is best.
3. Heat up the wok with some oil, saute the marinated ingredients (leave out the sauce) for awhile, add in chickens and pan fry both side for awhile.
4. Pour in the sauce from the marinated ingredients and ingredient B, add in scallion white parts and cover the wok with lid.
5. Simmer in low heat for about 45 mins or the chicken has soften.
6. Add in the sugar and taste, add in the scallion green part and simmer for awhile.
7. Serve the chicken with gravy.

Notes :
1. Open up the lid to check once in awhile to avoid the wok turn charred.
2. Turn the chicken in every 15 mins and continue to simmering.

This chicken is really delicious that I had cooked a few times, pour some gravy onto the white rice and I can eat one big bowl although I am not a rice person (no choice since need to cut down carbo) lol. Next time, I wanna pair it with noodle, yum yum, salivating now :D.

 I am submitting this post to the Soya Beans Event, Little Thumbs Up organised by Doreen from my little favourite DIY and Zoe from bake for happy kids, hosted by Mich of Piece of Cake

Wednesday, October 2, 2013

Dulce De Leche Coconut Chocolate Muffins

Just submitted my monthly budget report so at least I can breath some air now lol. Today should be quite relax for me so I am able to visit my favourite blogs after post this up :D.  After that, I will need to start working on the planning of my year end trip again, hope to be able to settle everything by this week. If not, dear husband will say I like to "mo" lol.

These are using one of my favourite recipe to whip up in different variety. Recently I have boiled a few cans of dulce de leche as give-away and keep 2 cans for myself, just nice, use it in this recipe.

Recipe modified from here and here.

Ingredients : (for about 8-9 muffins, bottom dimension of muffin case 5cm)
85g self raising flour
1/4 tsp baking soda
35g cocoa powder
1/4 tsp vanilla powder (use 1/2 tsp if you are using vanilla extract/essence and put under ingredients
90g castor sugar (you may increase to 110g if you prefer sweeter)
60g dessicated coconut
10 tbsp dulce de leche

60g butter, melted
120ml buttermilk
1 eggs

adequate dessicated coconut (to sprinkle)

1. Sift (A) into a mixing bowl and add in 60g dessicated coconut, stir and mix well.
2. Whisk (B) until well combine.
3. Pour (A) into (B) and folded gentle to mix well.
4. Add in dulce de leche and give a few stir. 
4. Fill up the muffin cases 60% full with the mixture and sprinkle some dessicated coconut on top.
5. Bake in pre-heated oven at 170C for 15-20 mins.

Oh these muffins are tasted heavenly, chocolate and dessicated coconut and dulce de leche are perfect match! The taste is quite similar to the dulce de leche coconut brownie that I had baked before. Truely a keeper!


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