Braised Chicken Wings

This is an alternative recipe from the famous stewed pork belly. It is much healthier than the former version and is well-loved by all ages. Another dish which all working mums can prepare for the family.

Ingredients (Serve 6)
1kg of chicken wings, mid joints
10 cloves of garlic
4 pcs cloves
4 pcs cinnamon
4 pcs star anise
1 litre water
1 cup soya sauce

Method
Add water, soya sauce and spices into a heavy-based pot. Bring it to a boil.

Add chicken wings and simmer for 1 1/2 to 2 hours.

Serve warm with steamed rice or egg noodles.

Stir-fried Sesame Chicken

This is a popular dish for women in confinement as two of the key ingredients are known to be beneficial to pre-natal mothers.

Ginger is known to be especially good for expelling the wind in the body, promotes blood circulation, strengthening the joints and promoting milk supply. It is good for post menstruation too.

As for sesame oil, it is a type of 'warm' food and new mothers need it to strengthen their bodies after delivery.

Simply yummy dish to go with a bowl of steamed rice.. even if you are not a mum in confinement!

Ingredients (Serve 2)
2 boneless chicken thighs, sliced into strips
1 small piece of ginger, peeled and sliced thinly
1 spring onion, sectioned
2 tbsp sesame oil
1 tbsp vegetarian oyster sauce
1 tbsp dark soya sauce
1/2 cup of water
1 tsp chinese wine
1 tsp corn starch, mixed with water

Marinade
1 tbsp soya sauce
1 tsp pepper

Method
Marinade chicken strips with soya sauce and pepper for approx. 15 - 20 mins.

Heat up wok and add sesame oil. Stir fry ginger and spring onion till fragrant.

Add in marinated chicken. Stir in oyster sauce and dark soya sauce.

Pour in water. Simmer for 2-3 mins.

Stir in the corn starch mixture to thicken the sauce.

Turn off the flame and add in Chinese wine and drizzle some sesame oil.

Steamed Chicken with Mushrooms

Ingredients (Serve 4)
4 chicken legs, chopped into small pieces
1 packet golden mushrooms, stems removed
8 fresh shitake mushrooms, thickly sliced
2 large black fungus
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp light soya sauce
1 tbsp corn starch

Method
Soak black fungus in hot water till softened. Remove hard bases and cut into large pieces.

Marinate chicken with oyster sauce, sesame oil, light soya sauce and corn starch for at least 30 mins.

Mix chicken and mushrooms and place it on a deep dish.

Steam for 15 mins on high heat.

Serve warm with garnishes of chilli and coriander.

Baked Orange Chicken Drumsticks

Ingredients (Serve 4)
8 chicken drumsticks
2/3 cup of orange marmalade
1/4 cup chicken stock
2 tsp dijon mustard
1 garlic clove, crushed
Olive oil cooking spray

Method
Place marmalade, stock, mustard and garlic into a large mixing bowl. Stir well to combine.

Add drumsticks and turn to coat evenly. Cover and refrigerate for at least 4 hours or overnight.

Preheat oven to 220 degrees celsius. Line a baking tray with baking paper. Spray a wire rack with oil and place over tray.

Drain chicken and place drumsticks on rack. Roast for 25-30 mins or until drumsticks are cooked through. Brush occasionally with remaining marinade.

Serve warm with blanched vegetables like broccoli or beans.

Variations
- Use organic orange marmalade if available.
- Replace with chicken drumlets if you like.

Chicken Yakitori

It is no surprise to find readily-available sauces and marinades on the shelves on supermarkets. And Yakitori sauce is no exception. However, I will insist on making my own! The bottled mixtures are either too sweet and diluted. So concocting my own will be the best solution.

Ingredients (Make 12)
1kg chicken thigh fillets, trimmed and cut into 3cm pieces
1/2 cup Japanese soy sauce
1/4 cup mirin
1/4 cup castor sugar
1/4 cup chicken stock
2 tbsp white sesame seeds, lightly toasted
4 spring onions, trimmed and cut into 4cm lengths
8 asparagus, cut into 4cm lengths

Method
Soak 12 bamboo skewers in cold water for 15 mins.

Combine soy sauce, mirin, castor sugar and stock in a saucepan over medium-high heat. Bring to boil and reduce to medium heat. Simmer for 5 mins or until sauce has thickened. Allow to cool completely and mix in sesame seeds.

Thread chicken, spring onions and asparagus onto skewers. Place onto a plate and brush with sauce.

Preheat a grill pan on medium-high heat. Grill skewers, basting with sauce for approx. 6-8 mins or until cooked through.

Serve warm with rice and Japanese pickles.

Honey Mustard Drumlets

Delicious canapes to nibble on, accompanied with a nice glass of white wine....Hmmm..

Ingredients (Makes 20)
20 chicken drumlets
2 tbsp creamy dijon mustard
2 tbsp light soya sauce
2 tbsp lemon juice
2 tbsp honey
4 tbsp olive oil
1 tsp black pepper
2 tsp salt
10 garlic cloves, crushed

Method
For each chicken drumlet, cut the meat away from the bone and push the meat forward and shape into a ball.

Combine all condiments in a bowl.

Add chicken and toss to coat each piece well. Cover and refrigerate for at least 2-3 hours.

Preheat oven to 180 degrees.

Place drumlets on a wire rack set over an oven tray.

Bake the drumlets for 30 mins or until they are well browned.

Serve warm.