Hainase Chicken

I have tried making this recipe so many times and it had never came out as good as I hoped for but I wanted to try it anyways. I got this recipe from recipezaar.com from phabmissus. The recipe was pretty simple and the flavor was superb. The main ingredients were simple too, just garlic and lots of ginger. :)

Recipe: Hainase Chicken
adapted: phabmissus (http://www.recipezaar.com/133760)

Things you need....

lots of ginger (sorry I didn't keep track of the amount I'd used)
lots of garlic (agak2 jelah :) )
1 whole chicken
3 cups of rice
6 daun pandan/screwpine leaves
5 chilies
1 sliced cucumber
a handful of chopped coriander leaves
1 tbsp calamansi juice or lime juice is fine
1 1/2 tbsp sugar
1 tsp sesame oil
salt to taste

*note: I puree the ginger & garlic separately in a blender.*

The Chicken
Step 1:
Heat about 2 to 3 tablespoons of veggie oil in a pot. Add in about 3 tablespoons of ginger puree and 2 tablespoons of garlic puree and cook until fragrant.

Step 2:
Add just enough water to submerge the chicken in and let boil. Once the water has boil, lower the heat to low and slowly put the chicken in. You can put in salt to taste at this time if you want to. I let each side cook for about 20 to 25 minutes to a total of almost 1 hour of cooking time over low heat.

Step 3:
Take the chicken out and let it drip dry in colander before serving. While we are waiting on that, we will go ahead and cook the rice.

The Rice
Wash the rice first of course. Then add in about 1 tablespoon worth of ginger puree and 1/2 a tablespoon of garlic. Salt to taste and mix well. Add in the chicken stock that you made earlier into the rice. 3 cups of rice to 4 to 4 1/2 cups chicken stock. Depends on you. I don't like my rice to be sticky so I made sure it's on a one to one basis. Now here is the secret to making the rice more fragrant...pandan leaves!!! I add in about 6 leaves since I only can find frozen pandan leaves. If you get them fresh, about 2 should do it :). Next, you know what's coming, cook/steam the rice. Same concept. :) While we are waiting on that to cook, let's make the sauces that goes with this...

Ginger sauce for dipping
1 tbsp of ginger puree
1/2 tbsp of garlic puree
5 pounded chilies
1/2 tsp salt
1 tsp lime juice
2 tbsp chicken stock(again stock from the boiled chicken)

Mix all these together. Here you can add chilies if you want or omit it if you don't like it spicy.

Sauce for chicken
1 tbsp garlic puree
1 tsp sesame oil
5 tbsp light soya sauce
1 1/2 tbsp of sugar (to taste)
3 tbsps chicken stock (from boiled chicken)

Cut the chicken to bite size pieces and lay it over a bed of sliced cucumbers. Pour the sauce over it and serve with rice and ginger dipping. Enjoy...

Tandoori Chicken

It's been awhile since I have done this. Since winter is here, I had to bbq it in the oven instead of on the grill. :)

Recipe: Tandoori Chicken

Things you need...
1 whole chicken cut into small pieces
1 packet of Shan's Tandoori Chicken BBQ Mix
1 lime yogurt
1 juice from a lime
1 juice from a lemon
3 tbsp of ginger
3 tbsp of garlic
salt & pepper to taste

Once you have cleaned and cut the chicken into small pieces, in a big bowl add all of the ingredients above.
Make sure you mix it well and set aside in the fridge overnite to get all the yummy flavors into the meat.
The next day, fire up the grill or your oven to 350F and cook until done.
Very easy and simple to do. I'll post a picture when I get a chance to make it again. Completely forgot about it. :P

UPDATE:
This is a how to video on Tandoori Chicken I found on youtube.com. It is alot easier to understand what your are making and how it should turn out.

Source: meady100
http://youtube.com/user/meady1001

Roasted Honey Ginger Chicken

I found this recipe on foodnetwork.com and did for the Thanksgiving dinner. It's very simple and easy to do.

Recipe: Roasted Honey Ginger Chicken

Things you need...
1 whole cleaned chicken
4 crushed garlic cloves
a thumbsize crushed ginger
1/2 cup of soy sauce
1/2 cup of honey
1 whole orange juice
2 tbsp of olive oil
1 tbsp of minced orange zest
salt and pepper to taste

In a large bowl, add all the ingredients in and mix well.
Add salt and pepper to taste before adding in the chicken.
Add in the chicken and coat it well.
Marinade overnight in the fridge.
Next day, heat the oven to 350F and cook until done.
Enjoy...

Ayam Percik (Malaysian BBQ Chicken)

I have tried and absolutely loved it. I'll try and make it again this Thanksgiving and upload the picture, but I want to post this recipe so that I don't lose it . Here are the ingredients for this recipe...

Recipe: Ayam Percik

Ingredients
1/2 a chicken
2 tsp tamarind juice
lemongrass (white part only)
1 cup coconut milk
1.5 tbsp sugar
salt to taste

Marinade: to the chicken add
salt
sugar
chili powder or depends how spicey you want it
tumeric powder

Spice Paste:
a few crushed candlenut/macademia nut/brazilian nut
2 crushed shallots
3 gloves crushed garlic
6 to 10 pounded chilies/depends how spicey you want it
sugar

Marinade the chicken overnight.
Heat the oven at 350 and cook the chicken for about 15 minutes.
While the chicken is cooking, prepare the spice paste.
On medium heat, fry the garlic and shallots until fragrant. Then add in the chilies, lemongrass, candlenuts, coconut, tamarind juice and salt to taste. Cook until the paste thickens.
Take out the chicken from the oven and start up your grill.
BBQ the chicken and add the spice paste until the chicken is fully cooked.
Served with nasi minyak. Really yummy.

*note: the thickness of the coconut milk and the sourness of the tamarind juice is based on individual taste. You don't have to follow the recipe completely. Feel free to modify it.