ASIAN BAKED CHICKEN

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I know I haven’t been posting a lot lately but since the kids took their summer break, I am literally going crazy; I lost count of days, probably even months. So I believe it is time to take my annual vacation, pack everything, take the kids & just get out of the city. Unfortunately, I will take time off the blog too for about 1 month as I won’t have access to my laptop.

Too long I know but I will be preparing/testing new recipes so when I come back, I will shower you with posts!

I wanted to leave on a delicious note so I am sharing one of my favorite Chinese recipes! Before coming up with this recipe, I never used whole chicken in Chinese cooking but this dish proved that I have been missing a lot. Chicken Stir fry is so easy but baking Chinese chicken is even easier as you simply marinade & bake!

Amazing flavors & zero effort!
& this – not too sweet – sauce is TO DIE FOR with only 5 ingredients!

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ASIAN BAKED CHICKEN

  • Servings: 4-5
  • Time: 50 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 1/2 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 2 garlic cloves minced
  • 1/2 tsp fresh ginger minced
  • 1 tsp sesame oil (optional)
  • 1 (1200 gm) whole chicken cut into 8 pieces
  • 2 tbsp toasted sesame seeds 
  • 2 tbsp chopped chives or green onion (optional)  

Directions

  • Mix the marinade ingredients together. Arrange the chicken – skin side down – in one layer in a baking pan/pyrex. Pour the mariande over the chicken, cover with foil & refrigerate for about 2-4 hours.
  • Preheat oven at 180 C. 
  • Place the baking pan in the oven & bake covered with the chicken skin side down for 30 minutes.
  • Remove the cover, flip the chicken, scoop some sauce over the chicken & bake for another 20 minutes or until the chicken is cooked through & the sauce is reduced.
  • Sprinkle with sesame seeds & chives or green onion.
  • Serve with Chinese fried rice.

 

 

TOMATO PUREE FOR COOKING

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One of the essentials of everyday cooking is tomato juice/puree. I am one of the people who never used fresh tomato juice because it tastes bland, too acidic & not sweet. I always used canned tomato juice! If you have ever cooked with canned tomato juice, you will know the huge difference I am talking about.

Canned tomato juice has a rich sweet flavorful tomato taste versus the fresh one. The only thing which made fresh tomato juice acceptable for me was adding a decent amount of tomato paste & unfortunately, the taste became too artificial for me.

Continue reading “TOMATO PUREE FOR COOKING”

PIZZA DOUGH

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I never thought the day would come when I would share a pizza dough recipe! First, I hate working with yeast & second I always believed that pizza should never be made at home! But things change & so do I.

I have been working on this recipe for months; trying almost 70% of all the dough recipes I came across online & all the recipes I was given by my mother’s friends! So the below recipe is mainly bits & pieces from every recipe I tried.

Continue reading “PIZZA DOUGH”

CHICKEN WITH ROASTED PEPPER SAUCE

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I think by now you can tell I am a BIG fan of roasted peppers; I always have a jar of roasted pepper at hand as I add them to dips, sandwiches, salads, pasta & now chicken!

This dish is very flavorful, easy to prepare & only requires ONE pot. If you have your peppers roasted in advance, this recipe won’t take more than 30 minutes to prepare. Continue reading “CHICKEN WITH ROASTED PEPPER SAUCE”

MODERN NEGRESCO WITH VEGGIES

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As much as I love creating new recipes from scratch, I also adore re-visiting classical dishes & playing around with the ingredients to give them a new vibe.

I was never a big fan of Negresco honestly, especially the taste of boiled chicken, which in my point of view, overpowered everything else. But I liked the concept of adding chicken to oven baked pasta so I decided to give traditional Negresco a new twist.  Continue reading “MODERN NEGRESCO WITH VEGGIES”