Cardamom Honey Chicken

I wanted to cook something a little more western last week. Hence, I decided to searched for some easy,yet not too difficult recipe for me to try.I chance upon Simply Recipe for Cardamom Honey Chicken that doesn't require too many ingredients and steps to cook.

Sherry was a little harder to look as it's not available at many liquor shop like Cold Storage,Ben's Supermarket.I tried my luck at Tong Woh,which offers quite reasonably priced wines/liquors and voila,I found it there.That place has not failed me so far when it comes to looking for a specific type of wine for cooking.

Do read my notes at the end of the recipes on the changes that I have made.

INGREDIENTS

Marinade

• 4 tbsp honey
• 2 tbsp sherry
• 1 teaspoon cardamom seeds,ground
• 1 teaspoon peppercorns,ground

Chicken

• 6 chicken breasts,or one whole chicken,cut into parts
• 2 tbsp olive oil
• 1 lemon,thinly sliced
• Salt and pepper

STEPS

If a recipe calls for ground cardamom,it is best to start with whole pods.Break the pods open to release the seeds and pour it into a small bowl.Then,use a grinder to grind the cardamom seeds and the peppercorns.

1.Preheat the oven to 390F.Pour in the honey and stir it together with sherry,cardamom and peppercorns.Place the marinade and chicken in a large bowl and coat the ingredients over the chicken.Cover the top and let it sit at room temperature for 30 minutes.

2. Heat olive oil in a large frying pan at medium high heat.Sear the chicken,skin side brown,until golden.

3. Place lemon slices on the side of the roasting pan.Lay the chicken pieces on top.Brush it with marinade.Season generously with salt and pepper.Place it in the oven and bake until done.Remove from oven and let rest before serving.Pour out drippings from the pan into a gravy boat for gravy.

4. Serve with rice or mashed potatoes.

NOTES:

• After I had finished cooking,I found the sauce a tad too dry.I would suggest that you increase the tablespoon for marinade to at least 6-8 for honey and 6-10 for sherry,if you prefer more sauce.
• If you are cooking for a family of 4,6 pieces of chicken breasts may be too much.I bought 4 from the wet market and there's more than enough for us.
• I replaced olive oil with sunflower oil as some of the non-stick pan might not work well for olive oil to cook the chicken skin.
• Basically,my first recipe,the meat wasn't too dry and I pair it off with fresh salad (honey and olive oil) and rice.

Garlic Bread

INGREDIENTS

• 1-2 loaves of Italian or French loaf
• 1/2 cup (1 stick) unsalted butter, softened
• 2 or more large cloves of garlic, smashed and minced
• 1 heaping tablespoon of freshly chopped parsley
• 1/4 cup freshly grated Parmesan cheese (optional)

STEPS

1.Preheat oven to 350F.

2. Cut the bread in half,horizontally.Mix the butter,garlic and parsley together in a small bowl.Spread butter mixture over the two bread halves.Place on a sturdy baking pan (one that can handle high temperatures,not a cookie sheet) and heat in the oven for 10 minutes.

3. Remove pan from oven.Sprinkle Parmesan cheese over bread if you want.Return to oven on the highest rack.Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling.The bread can easily go from un-toasted to burnt.

4. Serve immediately.

Deep Fried Chilli Fish

INGREDIENTS

• 2x500g(1lb)whole fish such as bream,snapper,cod,haddock,white grouper.
• 4 red chillies, chopped
• 4 fresh coriander roots
• 3 cloves garlic, crushed
• 1 teaspoon black peppercorns,crushed
• vegetable oil for deep-frying

Red chilli sauce

• 2/3 cup (179g, 5 1/2oz) sugar
• 8 fresh red chillies, sliced
• 4 red or golden shallots, sliced
• 1/3 cup (90ml,3fl oz) coconut vinegar
• 1/3 cup (90ml,3fl oz) water

STEPS:

1. Make diagonal slashes along both sides of the fish. In a food processor, place chopped chillies, coriander roots, garlic and black peppercorns and process to make a paste. Spread mixture over both side of fish and marinate for 30 minutes or more.

2. In a saucepan,place the sugar,sliced chillies,shallots,vinegar and water.Cook,stirring,over a low heat until sugar dissolves.Bring mixture to simmering and simmer,stirring occasionally,for 4 minutes or until sauce thickens.

3. Heat vegetable oil in a wok or deep-frying pan until a cube of bread dropped in browns in 50 seconds.Cook fish,one at a time,for 2 minutes each side or until crisp and flesh flakes when tested with a fork.Drain on absorbent kitchen paper.Serve with chilli sauce.

NOTES:

1. Put less red chilli, maybe 4 fresh ones and more shallots,6-7 pieces.

2. I replaced coconut vinegar with normal vinegar as unable to find at all.

Garlic Pepper Chicken

Serve 4 person

INGREDIENTS

• 2 teaspoons vegetable oil
• 4-6 cloves garlic, crushed
• 1 teaspoon black peppercorns, crushed
• 4 chicken breast fillets, sliced
• 1/2 cup (125ml, 4fl oz) chicken stock
• 4 tablespoons dry white wine
• 1 tablespoon soy sauce
• 155g (5oz) young english spinach leaves

STEPS

1. Heat oil in a wok over medium heat. Add garlic and black peppercorns and stir-fry for 1 minute or until garlic is golden.

2. Stir in stock, wine and soy sauce. Bring to simmering and simmer

for 4 mins or until sauce reduces by half.

3. Arrange the leaves on serving plates and top with chicken mixture.

NOTES:

• For dry white wine, can get Moscato from Tong Woh.If you want more winey taste, can pour a little more.
• I replaced english spinach leaves with young cabbage