Baked Herbal Chicken

This is the easiest chicken recipe I've ever cooked. The first time I cooked this dish was during my family's gathering in 2009. Everyone thought that I've bought the chicken from restaurant. They were so impressed with the succulent meat and flavorful gravy. All thanks to my mom (in law) for her generosity in sharing her recipe with me. :)

I've tweaked her recipe a little to suit my hubby's palate. My hubby wanted roast chicken instead of the usual white color herbal chicken, so I baked the chicken (uncovered) first, then only add the herbs to it and baked again.

The meat was so juicy, moist, tasty and soft, so soft that you can just tear it off with your fingers. And with the flavorful gravy, ones can easily finished 2 bowls of rice with this dish! Simply yummylicious!

BAKED HERBAL CHICKEN

Prep Time  : 40 mins
Cook Time : 60 mins
Total Time : 1 hour 40 mins
Serves       : 1 - 2 pax

Ingredients:
1 pc chicken whole leg (550g)
2 sticks tong sum
2 pcs Hwai Sun
1 Tbsp wolfberries
5 pcs dried red dates
1 pcs pak kei
1 1/2 cup water
2 pcs angelica/ dong kuai
2 pcs chuin kung
1 Tbsp oyster sauce
Salt to taste

Marinade
1 1/2 tsp salt
1 Tbsp oyster sauce

Directions:
1. Rub salt and oyster sauce on chicken and marinate for at least half an hour.

2. Baked the chicken at 200°C for 20 mins on each side, until golden brown.

3. In a small pot, add 1 1/2 cup water and all the herbs except Tong Kuai and Chuin Kung. Bring to boil and let simmer for approx. 5 mins. Add oyster sauce and salt to taste. Remove from heat.

4. Slightly mold 2 big sheets of aluminum foil on a big round tray/ bowl, followed by a baking paper. Then place the chicken in the center and put the dried herbs: Tong Kuai and Chuin Kong at both, front & back of chicken. Then pour in the herbs water onto the chicken, submerging the chicken at least 3/4 of the chicken. Quickly wrap the chicken nicely, be careful not to spill the herbs water.

5. Bake in oven for another 20 mins at 200°C. Enjoy hot!

Notes:
● Use a deep bowl or round tray to help with the wrapping.

● If the wrapping is not tucked nicely, there might be spillage or leakage. Always bake with a tray or bake in a bowl to avoid untoward disaster.

● If using whole chicken, you may double the recipe. Rub salt and oyster sauce all around the chicken including under the skin and inside the stomach.

● You may omit Step 2 if you do not want to roast the chicken. Just add more time to the last baking.

#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

I am linking this post to Bake-Along event hosted by Joyce, Lena and Zoe for Bake-Along #93.
Theme : Bake/Roast Chicken (Part or Whole)

First Commenter...(+/-)

Lemon Ice Cream Bars

This recipe is very similar to my "Smooch Me Bar Ice Cream". In that recipe, I've used chocolate ganache with toasted peanuts and a layer of crushed oreo biscuits in between the vanilla ice cream. It was sinfully yummylicious! I wished I could show you the picture but I am still having problem with my old blog, hence I can't link to that recipe. Perhaps I will make again very soon and post the recipe [again] here, in Yummy~licious.

Today, I've make Lemon Ice Cream Bars in conjunction with Bake Along theme "Lemon Bars". It is a very citrusy and refreshing dessert, most suitable for our hot weather now. Hope you all will enjoy this!

LEMON ICE CREAM BARS
(Recipe adapted from Food Network Kitchen)

Prep Time  : 40 mins
Cook Time : 20 mins
Total Time : 1 hour
Makes       : approx. 18 bars

Ingredients:
For the lemon curd:
6 egg yolks
1 cup granulated sugar
1 cup fresh lemon juice
150g unsalted butter, cut into small pieces
1/2 tsp grated lemon zest
Pinch of salt

For the bars:
200g cream crackers (crushed)
4 tablespoons unsalted butter, melted
1/2 teaspoon grated lemon zest
1500ml vanilla ice cream, slightly softened
Some icing sugar, for dusting

Directions:
You will need a 9" square pan/baking dish, Lined with foil, leaving overhang on 2 sides.

Make the lemon curd:
1. In a medium saucepan over medium heat, combine egg yolks, sugar and lemon juice. Cook until mixture has thicken about 8 mins, whisking frequently.

2. With a wooden spoon, stir in the butter, one piece at a time, and cook until mixture is thick enough to coat the back of the spoon, about another 7 mins.

3. Strain the mixture through a fine-mesh strainer, using rubber spatula to press down the curd into a medium bowl. Stir in the lemon zest and salt.

4. In a large bowl, fill halfway with ice and set the bowl of curl on the ice to cool completely, stirring occasionally.

Make the bar:
5. In a medium bowl, combine crushed cream crackers, melted butter and lemon zest. Stir until mixture started coming together. Press the crumbs mixture into the bottom of the prepared pan. Let chill in the freezer for 5 mins.

6. Spread vanilla ice cream onto the crumbs layer. (Try to work fast on this, as weather is very hot these days, the ice-cream tends to melt very fast). Let chill in freezer for another 10-15 mins until the ice cream set again.

7. Pour the lemon curd onto the ice cream layer. Cover with plastic wrap and freeze for 4 hours.

8. Lift out of the pan using the overhanging foil. Cut into desired sizes and dust with icing sugar.

#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

This post is for Bake-Along event
hosted by Joyce, Lena and Zoe
First Commenter...(+/-)

Milton of It's Me! Bluedreamer!

Madeira Cake (Nigella Lawson)

I was intrigued to try this Madeira Cake recipe by Nigella Lawson from Anncoo Journal for Bake Along event. This is something new to me. I meant the Madeira Cake. What is it? How's the texture like? Honestly, I've never heard of it and I'm curious to find out. (Blame it on my poor knowledge in baking for not knowing! Hehe...)

Actually, the recipe is from Nigella's mother in law. According to her, this is the best version she has ever tried. Knowing Nigella from her appearances in Asian Food Channel (AFC), I know that I can trust her taste. Nigella is known for her cheerful and fun approach towards cooking. I love watching her on AFC, you'll never get bored with her cooking.

And to clear my curiosity, before I start with the recipe, I did some goggling on Madeira Cake.

Wiki explained that Madeira is a cake that has a firm yet light texture. It is eaten with tea or for breakfast and is traditionally flavoured with lemon. Madeira cake is very similar to a pound cake or yellow cake.

I love Madeira Cake. It is really as said, with a firm yet light texture and a hint of lemon flavour. My hubby love it! Me too! I can't wait to have a few more slices [again] for my breakfast tomorrow.

(Please forgive me for the bad lighting on my photograph above. I just baked it this evening and my kitchen light is not bright enough for a good shot. Usually I depend on natural lighting for good shots.)

MADEIRA CAKE (NIGELLA LAWSON)
(Recipe Source from How to be a Domestic Goddess by Nigella Lawson)

Prep Time  : 30 mins
Cook Time : 60 mins
Total Time : 1 hour 30 mins
Makes        : 8 - 10 slices

Ingredients:
240 grams unsalted butter (softened)
1 cup caster sugar (plus extra for sprinkling)
grated zest and juice of 1 unwaxed lemon
3 large eggs
1 1/3 cup self-raising flour
2/3 cup plain flour

Directions:
You will need a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches), buttered and lined.

1. Preheat the oven to 170°C.

2. Combine and sift the self-raising flour and plain flour in a medium bowl. Leave aside until needed.

3. Using a mixer on medium speed, cream the butter and sugar till light and fluffy, and add in the lemon zest.

4. Turn mixer to low speed, add the eggs one at a time with a tablespoon of the sifted flour for each.

5. Then gently mix in the rest of the sifted flour until well incorporated and, finally, the lemon juice.

6. Pout batter into the prepared loaf tin, you may need to spread it evenly with a spoon as the batter is quite thick.

7. Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean.

8. Remove to a wire rack, and let cool in the tin before turning out.

#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

This post is for Bake-Along event hosted by Joyce, Lena and Zoe

First Commenter...(+/-)

Joyce from KITCHEN FLAVOUR