Roasted Pandan Chicken

It had been quite a fruitful long weekend for me... I had been trying out new recipes and cooking, and visiting the wet markets in the morning. And I love going to the wet market in the morning because there are so much things to see, and BUY of course. Besides the food, there are also stalls selling plentiful stuffs like kids wear, adult wear, utensils, pots, mop, etc, etc.... Sometime I find myself getting good deals in the wet market... Do you too?

Today I have here a Roasted Pandan Chicken.

These days I find myself wanting to go to Johor Bahru for early breakfast & head off to Giant to buy some groceries, especially our ice-creams!!! So last Sunday, I came across this "Yum Yum" magazine & I decided to buy a copy. I was surprised, they have lots of yummy recipes indeed. This Roasted Pandan Chicken was one of them.

The marinating ingredients were rather simple, such as chilli boh, curry powder & coconut milk.

And the whole chicken was marinated and would be ready to be roasted in 1hrs time.

I have roasted the chicken for about 1 hour, and do make sure to turn sides so that the chicken will be fully roasted in the inner parts.

The smell of this Roasted Pandan Chicken was great...

But I did find it abit bland. Hubby on the other hand said that the roasted chicken was very tender and the taste & frangrant of the chicken was there.

But overall, with a twsit of the lemon juice, it compliment the whole roasted pandan chicken, making it very tasty & refreshing.

Perhaps you will like this dish as much as my hubby did??

A very quick & simple dish to prepare with no fuss.

Here is the actual recipe as adapted from the Yum Yum magazine, Issue 79, pg 13.

Roasted Pandan Chicken

Ingredients

1 chicken (about 1.5kg)

1/2 tsp salt

1 tsp curry powder

1 bamboo skewer

Marinade (mixed well)

2 tsp salt

1 tbsp chilli boh ( I use belacan)

1 tbsp curry powder

3 tbsp thick coconut milk

10 pandan leaves

Method:

1. Spoon the marinade into the chicken cavity and place pandan leaves inside.

2. Rub the salt & curry powder over the chicken and marinate for 1 hour.

3. Bake in a preheated oven at 200C for about 45 mins. Remove chicken from the oven and cut into pieces. Serve.

Chicken Patties

These chicken patties were indeed yummy & juicy. Using my happy call pan to pan-fry my patties. Pretty good, keeping my patties well cooked & tender.

These patties are probaly a great dish for the kids......

 But sad to say that these patties ain't a favourite of anyone's... hahahaha...

Well, looks like I have to try any dish to catch the small & big kids' menu... ;-p

Here is the recipe for the chicken patties.

Ingredients: 

1 garlic cloves, roughly chopped

small bunch of coriander, chopped finely

2 chestnuts, minced finely

1 skinless chicken thigh & 1 chicken breast, minced finely

1.5 tbsp fish sauce

dash of pepper

Method:

1. Mix the chicken, garlic, coriander & chestnut in a mixing bowl. Add in the fish sauce & pepper. Mix until well combined.

2. Using wet hands to shape the mixture into 6-8 patties.

3. Heat the HCP with 2 tbsp of oil, pan-fry for 5 mins on each side until they are cooked through. Remove & serve.

Hainanese Chicken Rice

Updated 21 June 2012

Ok Zoe, the ingredients are all loaded up today:-p

As I had mentioned, I hadn't been able to post up using my office PC... (hope my boss doesn't see this, else she will knows that I have been blogging.... hahahaha)

I was just trying out my luck today to see if I was able to post the recipe up using my office PC. A couple of times when I had keyed in everything, and tried to publish my post, the whole screen just gone blank. I told it was just my office PC that I can't blog anymore... that puts me off, as I can only blog when I am in the office, otherwise back home, it is totally impossible to do so with my 3 kiddos... hahaha... that is where I can find PEACE when I am in the office... ooopsie... hehehehe.....

Here is the Hainanese Chicken Rice, a very long to-cook-dish... finally, tried, tested and tasted... Yummy indeed...

My mum made very delicious chicken rice too, but everytime when she cooked them, I had never really pay attention to what she was telling me, how to cook it, how to prepare and what were the ingredients... hahaha.. Lazy me, well thinking, after all mum makes the best chicken rice, so I won't need to know anyway... kekeke... Eventually, now at my own comfty nest, buying my small tiny oven, I had started to bake last year and started to cook eventually during the weekends when the mood comes...

OkOk, back to the chicken rice topic... I just trial & error on this chicken rice, getting back of what my mum had used when she cook hers and asking my friend of how she cooked. My mum used the steaming method while my friend used boiling method. So i have 2 options, but the options lies beneath my pots... hahahaha!!! As my pots aint too big, so I had opted for boiling method. It was a tough one too as I couldn't decide what size of chicken I should buy... gosh... typical blur aunty. :-p
So off I went to the market to buy a kampong chicken as it is supposed to be more tender and juicier, price range of course slightly more expensive than the normal chicken. Finally went back home with all the ingredients, ready to start my battle with the chicken...!!!

Here are the ingreients that I had used:

(Gathering all the ingredients from Peng's Kitchen, my mum's and my friend's)

Ingredient
Stock

3 liter water

1 large chicken

(I had forgotten to ask the chicken seller how heavy the kampong chicken was, but a big kampong chicken)

few stalks spring onion

1 large onion, sliced

1 head garlic, smashed
30-50gm ginger, sliced

2-3 leek, chopped
2 carrots, chopped

2-3 lemongrass, chopped & smashed

Method
1. In a large pot, bring water to boil. Add garlic, onion, leek, lemongrass and carrots. Boil about 20mins.

2. Add chicken (stuffed with ginger & spring onion-I will opt for more ginger & more spring onions). Bring to boil. Turn down heat to simmer for 35mins. Meanwhile prepare a large bowl of iced cold water. It must cover the whole chicken. This is to keep the meat tender and moist as it stops cooking immediately.

3. Remove chicken and drain excess water from cavity. Place the chicken into the cold water for 10 mins. Drain and rub some sesame oil over and let the chicken cool to room temperature.

4. Reserve stock to cook rice.

5. Cut chicken into pieces. Arrange with sliced cucumber and tomatoes on a plate. Mix together 2 tbsp light soya sauce and 1 tsp sesame oil. Drizzle over chicken.

Rice

500gm raw rice (abt 3 cups of rice)

3 tbsp oil

30-50gm shallots, finely chopped

6-10 cloves garlic
35-50gm ginger

pandan leaves, tied in a bunch (put more for the fragrant)

1-2 lemongrass, chopped & mashed

750ml chicken stock

1 tsp salt

Method1. Wash rice 2-3 times and drained dry.

2. Heat oil in wok, fry shallot, ginger, garlic & lemongrass, fry until ingredient turn light brown and fragrance. Add raw rice and stir-fry for 5 mins to bring out the fragrance.

3. Transfer fried rice into rice cooker. Add chicken stock, pandan leaves and salt to taste.

Balance stock can be used as soup or refreezed them for future used:)