Tag Archives: Chicken

Cheesy Rice Cake with Roasted Chicken


1 cup medium-grain cooked rice
1 egg, beaten
2 tbsp grated Parmesan cheese

2 slices of tomato, 1cm thick
2 boneless chicken breast
50g Brie cheese
2 basil leaves
Salt and ground black pepper
Olive oil

Beat egg and cheese together then stir with cooked rice; Mix well and set aside.
Preheat oven to 180oC. Sprinkle tomato slices with salt and pepper, and drizzle with olive oil. Put into oven to bake for 20 minutes.
Heat a frying pan over medium heat and add 3 tbsp of olive oil. Season chicken with salt and pepper. Pan-sear the chicken breasts for 3 minutes on each side and remove.
Put cheese on top of the chicken and bake in the oven for 2 minutes or until cheese is nicely melted.
Heat a non-stick pan over medium heat and add 3 tbsp of olive oil. Shape the rice mixture into 2 palm-sized patties, around 1cm thick and 3 inches in diameter. Cook the rice patties for about 2 minutes on each side or until golden brown.
Garnish rice patties with basil leaves and serve. Add salad on the side if desired.

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Posted by on February 13, 2012 in Western Main Dishes


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Roast Chicken


Foodelicious Heaven: I had found this recipe in a magazine should be a complimentary recipe from corning ware and had tried it. It’s lovely. Had marinated the chicken with garlic, ginger, pepper, light soy sauce and some alcohol to make it more flavorful.

Love 4 Roast Chicken


1 spring chicken
2 tbsp crushed black pepper
1/4 cup honey
1/2 tsp salt
1 tbsp crushed garlic
1/2 cup store bought barbecue sauce


1. Pre-heat oven. Stuff chicken with garlic.
Mix bbq sauce, honey, black pepper & salt & rub on chicken.
2. lightly grease corning ware casserole with olive oil & bake, covered with aluminium foil for 35mins or until the juice starts to run.
Remove foil & roast for another 30mins until crisp & brown.
3. Serve directly in corning ware casserole.

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Posted by on September 12, 2011 in Tried & Tested, Western Main Dishes


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Claypot Chicken Rice


2 cups rice (300g)
2 cups water (350ml)
2 chicken drumsticks (300g)
5 dried Shitake mushrooms
2 dried Chinese sausages
2 stalks mustard greens
50g salted fish

Marinade for Chicken:

1 tbsp oyster sauce
1 tbsp dark soya sauce
1 tsp sesame oil
1/2 tbsp ginger juice
1 tbsp Chinese rice wine
a dash of pepper
1 tsp cornflour


1. Soak mushrooms in warm water till softened. Cut off stalks, drain and squeeze dry.

2. Wash sausages and cut each into 6 to 8 pieces. Wash vegetables and cut into pieces.

3. Fry salted fish in a little oil till crispy and crumble into small pieces.

4. Wash and cut chicken drumsticks into pieces. Mix with marinade and salted fish and set aside for 30 minutes.

5. Wash rice, drain and put into the claypot with the water and 1 tbsp of Maggi concentrated chicken stock. Bring to the boil over high heat. When steam holes appear on rice, add the chicken, mushrooms and sausages.

6. Cover claypot and continue to cook over low heat for another 15 to 20 minutes till chicken is cooked.

7. Add vegetables on top, cover and cook for a further 5 minutes. Remove from heat and let stand for 10 minutes.

8. Mix well before serving and drizzle some dark soya sauce over the rice.

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Posted by on September 6, 2011 in Asian Main Dishes


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Hainanese Chicken Rice

Love 4 Hainanese Chicken Rice

Ingredients For Chicken:

1 chicken (about 1.8 kg)
1 large piece ginger, smashed
3 cloves garlic
1 tbsp salt
1 tbsp sesame oil
1/2 tbsp light soya sauce


1. Wash chicken and remove excess fat. Stuff chicken with salt, smashed ginger and garlic.

2. Fill a deep pot with water making sure water level is enough to immerse chicken. Bring to a boil and when boiling put in the chicken and cook over low heat for 25 to 30 minutes till chicken is cooked.

3. Remove chicken and drain liquid from the body cavity. Retain chicken stock for making rice and soup. Scoop out oil for making the chilli sauce.

4. Add 2 tbsp salt to a big pot of water. Dip chicken in and let it soak till it has cooled down. Drain and brush chicken with 1 tbsp sesame oil mixed with 1/2 tbsp light soya sauce.

5. Cut chicken into bite-sized pieces and serve, garnished with sliced cucumber, tomatoes and coriander leaves.

Ingredients For Chicken Rice:

600gm fragrant rice
700ml chicken stock
5 cloves garlic, minced
8 shallots, minced
1 small piece ginger, smahed
4 pandan leaves, knotted
4 tbsp corn oil
1 tsp salt


1. Wash rice, drain in a colander and leave to stand for 10 minutes.

2. Heat 4 tbsp corn oil over high heat in a wok. Add minced shallots and garlic, ginger and pandan leaves, and fry till fragrant.

3. Add rice grains and stir-fry for 3-4 minutes. Transfer to a rice cooker, add chicken stock and salt. When rice is cooked, remove ginger and pandan leaves.

Ingredients for Chilli Sauce:

10 fresh red chillies
6 cloves garlic
5 shallots
2.5 cm piece young ginger
Chicken oil
Juice of 10 limes
2 tbsp vinegar
2 tsp salt
2 tsp sugar


1. Blend chillies with garlics, shallots and ginger. Add vinegar, lime juice and chicken oil. Add salt and sugar to taste.

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Posted by on September 6, 2011 in Asian Main Dishes


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Chicken, Leek and Pea Pie (Maggie Beer’s Sour Cream Pastry)

By Christine’s Recipes

Prep time: 10 mins + 20 mins for chilling

Cook time: 50 mins

Yield: One round pie dish/pan, 24cmx4cm in sizeIngredients of crust:

  • 200 gm unsalted butter, cold and coarsely chopped
  • 250 gm plain flour
  • 125 ml sour cream

Ingredients of fillings:

  • 250 gm chicken breast (or chicken thigh)
  • 80 gm bacon, diced
  • 1 leek, white and light green part, finely diced
  • 2 tsp minced garlic
  • 100 gm green peas, fresh or frozen
  • 50 gm corn kernels, fresh or frozen
  • 10 gm butter
  • 18 gm plain flour
  • 200 ml chicken stock
  • 1½ Tbsp white wine
  • 2½ Tbsp cream
  • 2 Tbsp parsley, chopped

Ingredients of egg wash:

  • 1 egg yolk
  • 1 Tbsp milk

To make the pie crust:

  • Place butter and flour in a food processor, pulse to mix until it looks like breadcrumbs. Add the sour cream and continue to pulse until mixture just comes together. Gently shape into two discs. Do not over-knead. Wrap in plastic film and refrigerate for about 20 minutes.
  • Remove crust disks from the refrigerator. Roll out one between two plastic films to a 32cm circle, about 3mm thick. Carefully line the pie dish as the base.
  • Roll out another crust disk to a 25cm circle, as before. Keep it in plastic film. Put both pastry disks back to refrigerator for later use.

To make the fillings:

  • Dice chicken. Season with salt and pepper. Pan fry chicken over medium heat until cooked. Set aside. If using frozen peas and corn kernels, soak them in boiling water for 10 minutes. Drain well.
  • Add 1 tablespoon of vegetable oil and 10 grams of butter over medium-low heat. When the butter begins to melt, add leek, garlic. Cook until fragrant and the leek softened. Toss in the bacon, continue to cook for about 2 to 3 minutes. Stir and combine occasionally. Toss back the chicken. Pour in white wine, cook for 2 minutes. Sprinkle the flour, stir to combine. Add the stock and cream. Cook to reduce the sauce by more than half and thickened. Stir in peas and corn kernels. Taste by yourself. Season with salt and pepper if necessary. Stir in parsley. Transfer the fillings into a large bowl and let it cool down. Refrigerate it for 20 minutes.

To make the pie:

  • Preheat oven to 220C (425F). Prepare the egg wash: mix egg yolk and milk in a small bowl.
  • Remove both pastry disks and the fillings from the refrigerator and let sit for a while until they soften just enough to be workable. Fill the case with the fillings, topped with pastry. Crimp the edges to seal and score the top pastry. Cut a 1cm-slit in the middle of the pie. Egg wash the pie.
  • Bake in preheated oven for 10 minutes. Then reduce heat to 200C (395F), continue to bake for a further 35 to 40 minutes, or until golden and cooked through. If the top is browning too quickly and too much, loosely cover with a layer of foil until the dough is cooked through. Remove from the oven. Serve hot with salad greens.

Other delicious chicken pie recipes:

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Posted by on September 4, 2011 in Pastries


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Spicy Honey Chicken

Spicy Honey ChickenIngredients:

4 chicken thighs, bone in ( with skin on)
1 tsp Turmeric powder
1-2 tsp curry powder, any kind
3/4 tsp salt
Cooking oil for deep frying

Combine Turmeric powder, curry powder and salt with a little water to mix into a thick-ish slurry. Coat the chicken pieces with it evenly and deep fry the chicken pieces in a large wok or pan until cooked through and golden brown. Keep aside. Throw off most of the oil from the wok or pan leaving about 2-3 tablespoons behind.

3 cloves garlic
1 inch fresh ginger
1/2 tsp curry powder
1 tsp chillie paste (either homemade or bought)
3 T tomato ketchup
11/4 T honey
4-5 T water
1 lime, juiced (optional)
1 large onion, sliced into rings


Pound or grate the garlic and ginger. Saute the paste in the 2-3 tablespoons of oil left behind in the wok or pan until fragrant. Add tomato sauce, chili paste, curry powder and honey and stir to combine. Add water to loosen up the mixture. Add salt to taste. Add the deep fried chicken pieces and stir to mix so that the chicken pieces get well coated with the sauce. Add the onion rings. Let simmer for about 5-10 minutes until the onion rings soften and the chicken pieces have absorbed some of the sauce. Add the lime juice. You may add a little more water if it gets a little dry.

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Posted by on September 4, 2011 in Asian Main Dishes


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