This signature Singapore dish where the fresh chicken is poached and served with a fragrant chicken flavoured rice.
Keen to fix your own Ayam Penyet?
Here’s the link for the recipe.
These compounds are called curcuminoids, the most important of which is curcumin. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant.
From the Herbal Garden, photo of turmeric plants.
Here is a simple recipe you can try using turmeric powder with chicken drums.
Find out more ideas on how to prepare chicken at this link.
The key to a tasty Ayam Penyet (literally means Smashed Chicken) lies in the marinade of mixed spices and how you fry the chicken.
3 fresh chicken drumsticks (do not discard the skin)
2 crushed lemongrass (white portion only)
8 cloves garlic
Thumbsize old ginger
1.1/2 inch knob turmeric
6 slices Galangal roots
1 tablespoon coriander seeds (fry until fragrant)
1.1/2 teaspoon brown sugar
4 large Bay Leaves (Daun Salam)
1 tablespoon sea salt
Add all the ingredients for the marinade into the blender and grind to form a paste and set aside.
Taste and adjust the seasoning to your taste bud.
Rinse and drain well the chicken drumsticks.
Add the marinade and rub over the chicken drumsticks in a Lock and Lock container and refrigerate overnight.
Add cooking oil into the frying pan with sufficient oil to cover half the chicken drumsticks.
In a large plate, add all purpose flour and corn flour and mix well.
Coat each piece of the marinated chicken drumstick with the flour mixture.
When the frying pan oil bubbles, gently drop the chicken drumstick and cook until the chicken become nicely browned on all sides.
Drain on paper hand towel.
Use a pestle or side of a cleaver to smash the chicken before serving.
Garnish with your own favourite chilli sauce.
For this recipe, I have added Achar (pickles) and include Cranberry Saffron Rice to go along with the dish
Check out this link for more recipes on rice dishes.
I have included plump chicken feet into this dish and added a new level of preparing these phoenix claws, surprisingly its just yummy.
4 pieces large chicken wings (cut into two sections)
6 pieces plump chicken feet (cleaned and soak in salt water for 10 minutes)
5 tablespoons Potato Starch
2 tablespoons Corn starch
10 dried chillies (soaked in warm water and chopped)
Grounded black pepper
1 tablespoon minced garlic
1 tablespoon minced young ginger
2 tablespoons toasted white sesame seed
In a small bowl add the following:
1.1/2 tablespoon Cooking Honey
1 tablespoon Brown Sugar
3 tablespoons home prepared chicken stock
2 tablespoons Superior Light Soy Sauce
1 tablespoon Superior Dark Soy Sauce
1 teaspoon Apple Vinegar
Heat sauce pot with some cooking oil.
Add the minced garlic, minced ginger and chopped dried chillies till fragrant.
Add the grounded black pepper and the sauce ingredients and bring to a boil.
Just before turning off the heat, add the toasted white sesame seed and mix well.
Marinate the chicken wings including the chicken feet with a little seasoned salt, dash of black grounded pepper and ginger juice.
Its best to marinate the chicken for at least half an hour before cooking.
Firstly coat the chicken pieces with some corn flour followed by potato starch.
Heat wok and deep fry the chicken pieces until it turned lightly brown.
Drain with paper hand towel and leave it aside for about 10 to 15 minutes.
Again deep fry the chicken pieces once more over high temperature until they turned golden brown.
Reheat the sauce and bring to a boil.
You may need to add some additional home prepared chicken stock if the gravy is too thick.
Coat each deep fried chicken pieces with the gravy using a fork and spoon.
Serve while its hot.
Since I have a batch of plump chicken feet, I have added them into this dish adding a new level of preparing chicken feet.
Finger licking good.
Check out this link for recipes on chicken preparation.
It is very important to choose the correct type of chicken to prepare this recipe.
One medium yellow skinned fresh chicken
Coarse salt (not normal salt)
Few stalks of scallions
Few slices of old ginger roots
Exfoliate by rubbing the raw chicken with coarse salt to remove dead skin trapped in the chicken and at the same time to smoothen the texture of the chicken.
This method also to reduces the amount of scums during the boiling process.
Season the whole chicken in and out with sea salt and stuff with a few pieces of sliced old ginger roots and scallions.
In a large pot (largest Meyer pot) fill with tap water sufficient enough to cover the whole bird and giving an allowance of about one to one and half inches extra.
Add the cleaned chicken into the water and bring to a big boil.
Turn off the heat immediately and leave the chicken to simmer for another half an hour.
Insert the kitchen thermometer into the thickest part of the chicken thigh.
The doneness should reach 170 to 175 degrees F.
In large mixing bowl, add ice cubes and immediately lift the chicken from the big pot to the ice water and leave it for about 5 to 8 minutes depending on the size of the chicken.
This process is to stop the cooking process and also tightened the chicken skin.
You will notice that the skin will become springy and firm.
Hainanese Chicken dish is about skin texture.
Rub the exterior of the chicken with sesame oil and cut the chicken into bite sizes for serving.
Retain the chicken broth as a soup dish to go along with the chicken rice.
To short cut the cooking process, I have used this brand for chicken rice mixture.
Just follow the instructions carefully as indicated in the packaging.
I have added a few pieces of the fresh chicken fats to make the rice more fragrant.
Use the chicken broth to cook with the rice.
To prepare the chilli sauce, add your desired amount of fresh red chillies, a few cloves of garlic and young ginger root slices together with a few drops of Apple Vinegar, coarse sugar and sea salt and two to three tablespoon of the chicken broth into a blender until smooth and bright red.
Heat up the poached chicken broth to serve as soup.
Adjust your desired seasoning with some sea salt and some superior light soy sauce.
Garnished the chicken rice with sliced Japanese cucumbers and cilantros.
Check out here for more interesting chicken recipes.
Have you tried Har Cheong Kai (Prawn Paste) Chicken Burger?
We just had this burger at the WSFC 2015 few weeks back.
Here’s how I prepare my own version.
3 pieces fresh deboned and de skinned chicken drumsticks
3 pieces Hamburger buns
Small piece of Belachan (toasted and mashed)
2 tablespoons Pulau Pinang Shrimp Paste
1 tablespoon Premium Oyster Sauce
1 tablespoon finely grounded shrimp sauce
1 – 2 tablespoons Raw Sugar
2 tablespoons Home made chicken stock
(adjust the above marinade to your own taste bud)
In a small sauce pan, bring to a boil the above paste ingredients. Set aside to cool.
Marinate the chicken drums with the prawn flavour fried chicken spices for a couple of hours and leave it refrigerate.
I used only half packet of the spices for three large pieces of drum.
Pan fry the marinated chicken drums until both sides turned nicely browned.
Preheat the hamburger buns either on the wok over low heat or oven to your desired doneness.
Divide each hamburger bun into two parts and place some lettuce over it, add the panfried Har Cheong Chicken and add your favourite selected salad and dressing to complete the dish.
I have added mango strips, Japanese crab sticks and more crunchy lettuces as a side dish.
Or a more simplified burger without the additional salad
Here’s my first Har Cheong Kai recipe.
Craving for crispy chicken wings!
Who doesn’t like crispy chicken wings?
12 pcs fresh large chicken wings
1 packet Kogi Emperor Crispy Chicken Flour
Marinate the chicken wings with the above battered flour.
Follow the instructions on the reverse side of the packaging.
Its best to leave the marinate for at least two hours, cover and refrigerate.
Deep fry two to three pieces of marinated chicken wings at a time.
Once the wings popped to the surface of the oil and are golden brown, remove and drain them on paper hand towels.
Serve immediately with your own choice of salad.
This time, I served the crispy and juicy chicken wings with salad “Rock Melon and Green Apples”.
Do you like black pepper? How about Black Pepper Chicken Wings.
Check out here for details.
Roti Prata originated from southern India.
It is known as “Paratha”.
A Singaporean favourite breakfast and can also be eaten any time of the day.
Roti means “bread” and Prata means “flat”.
Roti Prata is closer to a pancake with a lightly flavoured and subtle sweet dough cooked over a flat grill. Served with a vegetable or meat based curry.
Finger Licking Good, the best method of eating Roti Prata is by hand and dunking the curry with our fingers.
Today, we are having Roti Prata with home prepared Nyonya Curry Chicken.
Instead of using the whole chicken to prepare the dish, I opted for twenty pieces of fresh mid chicken wings.
Most people have their own traditional sources of favourite blends of “Curry Chicken”.
Key pointers – paste well fried, add chicken pieces and stir until well incorporated. Add coconut milk few tablespoons at a time. The end result a rich, oily chicken curry with a thick gravy that is beautifully fragrant.
For Nyonya Chicken Curry recipe, click here.
Fry the frozen Prata in the pan for about 2 to 3 minutes or until both sides turned browned.
Divide the cooked Prata into separate plate and served together with a bowl of piping hot chicken curry to go along.
For more breakfast delights, check out here.
Roasted chicken with tender juicy meat wrapped in a crisp golden skin.
The irresistible juicy drums, crispy wings and breast meat.
What goes best with roasted chicken.
A big bowl of home prepared coleslaw.
Check out here for the coleslaw recipe.