Tuesday, April 28, 2015

Oyster Sauce Chicken Wings [28 Apr 2015]

This dish is definitely in my list!

Recently I am looking into such fuss-free dish...where I could have them prepared earlier and heated them up just before dinner. And especially for a hot & humid weather like these days, this dish came in handy.


It's easy to prepare and you would get a dish within 15~20 minutes. And you better have this recipe bookmarked for days when you do not want a fussy cooked meal.

When the oyster sauce added into these chicken wings, after simmering them for about 10 minutes, the seasoning sauce will thicken up and you will get a glossy, succulent chicken wings.

And of course, the meat was very tender and...yummy... !!!



☆ Oyster Sauce Chicken Wings ☆
(Recipe as inspired by Hawker Secret Recipes 4)



Ingredients 材料

5 chicken wings, cut into half
1 tbsp of chopped ginger
2 stalks of spring onions, chopped coarsely

Seasoning
2 tbsp oyster sauce
1.5 tbsp rice vinegar
1/2 tbsp light soy sauce
1 tbsp sugar
1 tbsp shaoxing wine

250ml water


Method:
1. Heat up 3 tbsp of oil in a wok. Add in the spring onions and ginger, stir until fragrant.
2. Add in the chicken wings and seasoning. Stir until the chicken wings are well coated with the seasoning.
3. Add in the water and bring it to boil over high heat. Cover the lid and let it simmer over medium heat until the chicken wings are well cooked and the sauce has thicken up. Dish out and sprinkle with some chopped spring onions. Serve hot.


Do link back to MiMi Bakery House if you have used any information as published in this blog.

Monday, April 27, 2015

"KFC" Chicken??? - Classic Fried Drumlets [27 Apr 2015]

On days when you just wished they'd finished their dinner as quick as today (Part II)

This dish was somehow rather to the Fried Stuffed Chicken Wings as I had used the drumlets to fry these "KFC" chicken.

No, I wasn't kidding... KFC alike... 


The drumlets were crispy on the outside (as they savor the drumlets, you can hear the "crunch crunch" sound) and tender in the inside. And using the usual chicken whole legs would make these even more juicer...!!!

While frying the drumlets, I knew these would be the final recipe I'd use for frying the chicken. It seemed really crispy as I flipped the drumlets to the other side.


They would love these drumlets. 

And I was right! 

The kids would usually would just had one or two pieces but today...

Oops!!! 

Sorry... 

There just wasn't enough pieces for them...


"KFC" Chicken??? - Classic Fried Drumlets▪
(Recipe as adapted from 王国雄师傅, Yum Yum Magazine #85)



Ingredients


8 drumlets
oil for deep frying

Marinade
1.5 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1/2 tsp pepper
1/4 tsp five spice powder
1 tsp ginger juice (omitted)
1 tsp garlic juice (omitted)

Coating
3 tbsp corn flour
1.5 tbsp plain flour
1/2 tbsp rice flour
1/4 tsp salt


Method:

1. Marinade the chicken drumlets for about 1 hour.
2. Coat the drumlets with the flour mixture and rest for 10 minutes.
3. Deep fry the drumlets until golden brown and well cooked. Dish and drain.


Do link back to MiMi Bakery House if you have used any information as published in this blog.


This post is linked to Cook Your Books Event #22 hosted by Joyce of Kitchen Flavours

This post is also linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.

Friday, April 24, 2015

Chocolate Dipped Viennese Fingers

It had been quite a while since I joined in this Bake Along with Joyce, Zoe & Lena. 


And I am glad I'd made it this time and with another new found Delicious treat that awaited for us.


These Chocolate-Dipped Viennese Fingers were absolutely fabulous. 
They were crispy and yet awfully frailly soft, and they were those "melt-in-your-mouth" cookies.


Having them dipped with chocolate....arh...that's needless to say, absolutely mmmmmm.... I had sprinkled some topping for the girls, our "standard" toppings in fact which they never gotten tired of...


I had used a star nozzle to pipe out the cookie dough but they had seemed to soften down during baking. But I guessed that was alright as they did looked like "fingers" cookie.


The preparation and the baking took me less than 30 minutes and there I had gotten a beautifully baked Viennese Fingers. Coating the cookies was my favorite as I got to eat the broken fingers... Oops...


After Mimi came back from school, she had eyed on the cookies she had wanted and ate 4 of them right after her lunch. 

Ok...the little tester showed that the cookies were tasty indeed.

This is definitely another great cookie recipe to be kept... 


☆ Chocolate Dipped Viennese Fingers ☆
(Recipe as adapted from Cookies)



Ingredients 材料

100g unsalted butter
25g light brown sugar
1/2 tsp vanilla essence
100g self raising flour

some melted chocolate for dipping


Method:

1. Cream the butter, sugar & vanilla essence until light and fluffy.
2. Flour in the flour and mix well.
3. Pipe out the batter on a lined tray.
4. Bake in a preheated oven of 150°C for about 5~8 mins or until golden brown.
5. Remove from the oven and let them cool on the tray for about 2-3 minutes before removing them to cool completely on the wire rack.
6. Dip the cookies into the melted chocolate and let it to dry before enjoying them.


Do link back to MiMi Bakery House if you have used any information as published in this blog.


This post will be linked to Bake-Along #77 - Viennese Shortbread, hosted by Lena of Frozen Wings, Joyce of Kitchen Flavours & Zoe of Bake for Happy Kids.

Wednesday, April 22, 2015

Fried Stuffed Chicken Wings [22 Apr 2015]

On days when you just wished they'd finished their dinner as quick as today (Part I)

This did not just apply to my kids, and it also applied to the big guy. 

My fussy bunch of humans...if it was a "steamed" dishes dinner... well...you could see the dishes...never ending on the dining table.

On days when you served them these... 


Within minutes, everyone would be so busy eating, helping themselves one after another. None would be left behind and suddenly you felt an achievement and depressing knowing that "yes, they REALLY enjoyed the dish" & "no, too much fried food is bad for health" 

Dilemma...???

While thinking to cook this dish, I was wondering how I should remove the wing bones(problem #1). I "cheated" a little... I went to the chicken seller and asked if he could pull out the bones for me. The kind man reply, "高难度啊!很难把出来的." But being very sweet of him, he still helped me to pull the bones out of the 7 wings.

After marination, I tried to stuff the prawn paste into the wings...That wasn't too difficult. But the wings were a bit slippery with the marination and it just seemed as if it would slipped out my hands any moment. And to poke the wings with the skewer sticks and at the same time pinching the openings tightly was a challenge (problem #2).

Now, ready for frying, putting the wings gently into my wok of hot oil. I was standing at least 50-cm away from my stove after I popped them into the wok... hehehe... I was afraid that I might get "popped" by the oil (problem #3)

And finally, all wings were fried and the stove top was so oily...Thanks to the "popping" chicken.

They smelled very delicious, even the marination, and after frying... 

Hubby couldn't wait to try them....


Yummy Yummy Yummy...??? 

I couldn't hear any voices from them because they were too busy enjoying these succulent wings...


Fried Stuffed Chicken Wings▪
(Recipe as adapted from 王国雄师傅, Yum Yum Magazine #85)



Ingredients


8 chicken wings, deboned
oil for deep frying

Marinade the chicken wings
1/2 tsp salt
1 tsp sugar
1 tsp light soy sauce
1/2 tsp pepper
1 tbsp shaoxing wine
1 tbsp corn flour

Prawn Paste
5 big prawns, minced into paste
3 stalks of spring onions diced
1 tbsp carrot, diced
1/2 tsp salt
1 tsp corn flour


Method:

1. Marinade the chicken wings, mix well.
2. Minced the prawn meat into a paste and mix with the remaining ingredients until well blended.
3. Stuff the prawn paste into the wings and sealed the opening with a skewer stick.

4. Heat up the oil and deep fry the stuffed chicken wings until golden brown and well cooked. Dish and drain off excess oil.




Do link back to MiMi Bakery House if you have used any information as published in this blog.


This post is linked to Cook Your Books Event #22 hosted by Joyce of Kitchen Flavours

This post is also linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.