Chicken fillet in milk

I read a post about the Chicken in Milk recipe by Jamie Oliver. The review was soo good that I know I just had to try it out.

Ransacked the fridge earlier today and I had chicken fillet instead of whole chicken, milk, lemon but no fresh sage. Okay, so no fresh sage, no matter, I will just cook with whatever I have.

So this is my version of the Chicken in Milk… Chicken Fillet in Milk! 😉

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Chicken fillet in milk with roasted potatoes…

Chicken Fillet in Milk

4 pieces of chicken fillet – washed, then seasoned with some salt and black pepper. Then fry them with some olive oil and butter till both sides are golden brown. Off fire, and placed the fillets on a baking dish.

Add into the baking dish all these ingredients, 10 cloves of garlic with jackets on, 1 small stick of cinnamon, zest from 2 lemons, enough milk to cover half of the baking dish. To replace the fresh sage, I substitute with dried basil leaves and dried rosemary. Sprinkle them above the fillets.

Baked in the oven over 190 degree C for about an hour or more till chicken fillet are cooked.

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Sauteeing and getting ready for the oven …

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After adding the milk … just before going into the oven.

My verdict on this recipe? Its definitely delicious…. I like the aftertaste of lemon in the chicken. Yumms!!!

 

 

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Dakgangjeong = Crunchy Korean fried chicken

Another first … trying out this recipe of fried chicken Korean style. Can serve these not just for the family, but also for guests. Suitable for picnics and even parties. Though I think if I were to use the rice syrup it would taste better. Unfortunately, I could not find any in the store so had to make do with whatever available.

The ingredients are easy enough.

Dakgangjeong

Ingredients:

Chicken wings = 1 kg cut into 2 and washed clean
1/2 tsp salt
1/2 tsp black pepper
1 tsp minced ginger

All the above are mix together thoroughly.

Use 2/3 cup of either potato starch or corn starch. Pour into a plate or bowl. Then coat the chickens one by one with the potato starch.

Next, deep fry the chicken. Fry all of the chickens then re-fry the chickens again till golden brown (Lower the heat during the 2nd fry). This is to ensure the chickens will remain crunchy even when it is cold.

Sauce :

4 cloves of garlic – minced
4 dried chilies (remove seeds) – cut about 2 inch in length (this is optional but I like it cos it gives a mild spicy taste to the chickens)

Pour 2 tbsp of oil, fry the garlic and dried chillies. Using low heat, add in 1/3 cup of soy sauce, 1/2 cup of rice syrup (I use honey instead), 1 tbsp of vinegar.

Stir well in low heat and finally add 1 tbsp of brown sugar. Let the sauce simmer for awhile till it thickens slightly. Finally add in the chickens.. Sitr and mix well. Serve in a plate and sprinkle some sesame seeds on top. Time to crunch away 🙂

 

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Dakgangjeong

Roast Chicken

I have a traditional taste bud which means as a Malay, my favourite foods are usually Malay-originated.  Spicy foods are a must for my family.  Yet thanks to many of my friends who had directly and indirectly exposed me to other variety of foods from difference culture, I have so-called improved and become more adventurous when it comes to food 😉

Thanks to the Potluck gathering, I had my first taste of roast chicken, shepherd’s pie and stollen bread.  Truly delicious they are, these foods.

Yesterday, even though I was on MC, somehow as a mother, the act of cooking is something that I have to do even though I am sick.  So to make dinner, I decided to try making the roast chicken.  As mentioned by my friend, the ingredients seems easy enough.  Since it’s a last minute kind of decision to do, I quickly google and view a few youtube videos on how to cook roast chicken.

This is the video I finally decided to follow cos his ingredients is the nearest to what my friend had told me.

 

As I was doing it, I even msg my friend for further assistance since I want to be sure i do it right.  Alhamdulillah …it turn out not just good BUT GREAT!  The smell was aromatic and the chicken, tender and juicy.

Only my 2nd daughter did not eat the chicken cos she do not like chicken but the other two was eating and praising how good it was.  Makes all the sweat and tired bones almost gone just hearing and watching them eat.   This recipe is indeed a keeper.  Definitely there will be many encores in my kitchen for this roast chicken 🙂

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The Roast Chicken … before adding the potatoes.

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Ready to eat …

and to wash off the oil , lemonade to the rescue 🙂

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Chicken n Cheese Popiah

i usual order the popiah from a sister but due to inflation and hubby out of work recently, money matters are tight right now. So for my kids sake, since they are fasting and want to eat this popiah during iftar, I decided to try making it on my own instead.

Alhamdulillah, it may not taste 100% as the original but the popiah still tasted good. Received thumbs up from the kids last night 🙂

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All I did was buy the frozen popiah skin at Cold Storage.

Then I poach the chicken breast with some water …. I added anchovies granules just abt 1 tsp to it and added salt n pepper to taste. Let it boil till chicken is cooked. Cool the chicken and shred the meat finely.

Have some mozarella cheese and together with the shredded chicken, put a small amount on the popiah skin and roll it up. Seal the popiah skin with beaten egg (just need to spread a bit of the egg on the edge of the popiah skin to seal it)

Do the same process till all the fillings are finish. Then deep fry the popiah till golden brown. Ready to serve and best to eat by dipping into Thai chilli sauce.