Skip to main content

Honey Chicken ~ 蜂蜜鸡

 


This is a delicious yummy chicken dish which can be whipped up in a short period of time.  Suitable for working mothers who are always in a hurry.  The chicken is tender, smothered in a thick honey sauce.  An easy recipe to serve on the table and which pairs deliciously with white or brown rice.





Honey Chicken ~  蜂蜜鸡

Ingredients

  • 6 drumsticks about 680 gm
  • 2 Tbsp honey
  • 1/2 Tbsp oil
  • 3/4 Tbsp dark soy sauce
  • 1.1/2 Tbsp light soy sauce
  • 1 Tbsp chopped garlic
  • 1 cup water or more if more gravy is desired
  • Sesame oil to drizzle 
Method
  1. Put some oil in a non-stick pan and place the drumsticks in it.
  2. Pour in the honey, cover and let cook for about 10 mins.
  3. Open the lid and add in the chopped garlic, light and dark soy sauce.  Add in water, cover and let cook for another 15 mins.  Can add in more water if the dish is too dry.  
  4. Mix well with a wooden spoon till the chicken is tender and cooked through.  Drizzle on some sesame oil.  Dish out and serve.

Comments

Popular posts from this blog

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Airfried Shrimp Paste Chicken ~ 空气炸锅 虾酱鸡

Since I have recently acquired an Air Fryer I wanted to make use of it to try various recipes.  I like to use the Air Fryer as it makes clean-up very much easier and I don't have to deal with a greasy kitchen when deep frying in a pot of oil or even panfry.  Also it's more healthy as only a little oil is used and the chicken is not submerged in oil.  The crust of the Airfried Shrimp Paste Chicken is crackly and tasty and the meat is juicy too.  I kept them in the Air Fryer for about half an hour before serving and the crust was still crispy. Airfried Shrimp Paste Chicken ~空气炸锅 虾酱鸡   Ingredients 460 gm from 2 deboned whole leg of chicken (you can use bone-in chicken too) Seasoning for chicken 3/4 Tbsp shrimp paste 1 Tbsp shaoxing wine 1/2 Tbsp sugar 1/2Tbsp sesame oil 1/4 Tbsp oyster sauce A dash of white pepper Flour mixture 1/2 cup plain flour 1/2 Tbsp cornflour (helps to make the chicken skin crispy) 1/2 tsp baking powder (helps to dry out moisture before...