The Easiest Chicken Recipes to Cook During the Phase 2 (Heightened Alert)
The coronavirus cases and clusters continue to rise, so the best thing we can do for ourselves and our family is to stay home as much as possible. How do you keep the pandemic anxiety at bay? Aside from tucking into delicious foods for takeaway and delivery, you can also keep yourself busy by cooking up a storm in the kitchen. And if there is anything we learned after binge-watching renowned Italian chef Massimo Bottura's cooking classes on Masterclass, it is to always be obsessed with ingredients.
When it comes to chicken, fresh is always the best. That said, it's recommended to buy chickens raised without antibiotics and growth hormones but rather a healthy feed packed with probiotics to ensure the meat is in its purest and tastiest form.
Passionfruit Chicken Wings
- 350g S-Pure chicken wings
- 10g garlic, chopped
- 1 tsp salt
- 1 passionfruit pulp
- ½ tsp ground pepper
- 1 tbsp ginger juice
- 50g rice flour
- 25g plain flour
- 25g cornflour
- 100ml passionfruit juice
- 1 tsp ginger juice
- 1 tsp chilli powder
- 2 tbsp soy sauce
- 4 tbsp white vinegar
- 1 tbsp honey
- 50g brown sugar
- 50ml passionfruit juice
- Coriander leaves and spring onion
- Prepare the passionfruit sauce first by mixing all the ingredients in a bowl. Mix well and keep in the fridge.
- Put the garlic, salt, passionfruit pulp, pepper and ginger juice in a large bowl. Use a whisk to mix well before adding the chicken wings. Set aside for at least 30 minutes.
- To prepare the batter, place the flour and passionfruit in a bowl and mix well. Place the chicken wings in the batter mixture and coat well.
- Fry the wings in hot oil until golden brown and crispy. Set aside. To ensure the chicken wings are crispy, fry them again before tossing them in the passionfruit sauce.
Stewed Chicken Drumstick
- 10 pcs S-Pure chicken drumsticks
- 1 tbsp salt
- ¼ tsp ground white pepper
- 120ml clarified butter or vegetable oil
- 400g onions, diced
- 1 tsp minced garlic
- 250ml white wine
- 450ml chicken stock
- 300g Swiss mushrooms, diced
- 1 tbsp thyme, dried
- 250g heavy cream
- 450g carrots, diced and blanched
- 450g leeks, diced and blanched
- 20g chives or parsley, chopped
- Season the chicken drumsticks with salt and pepper.
- Heat the butter or oil over medium heat in a braising pan. In a separate pan, heat oil and place the chicken carefully in the pan and sauté until slightly cooked. Add the onions and garlic; stir for about 5 minutes until the onions are translucent.
- Add the wine, stock and thyme and bring to a simmer to the braising pan. Put the chicken pieces back in the pan along with juices that may have been released.
- Cover the pot and cook the chicken over low to medium heat for about 30 to 40 minutes, until the meat is cooked through and fork-tender.
- Add the cream and simmer until the sauce has thickened slightly; this will take 5 to 7 minutes. Skim thoroughly to de-grease the sauce. Adjust seasoning with salt and pepper, and strain to achieve a smooth texture.
- Add the chicken to the sauce along with carrots and leeks; simmer for about 2 minutes. Serve with a garnish of parsley or chives.
Poached Chicken Breast in Drunken Broth
Serves 4 to 6
- 400g S-Pure chicken skinless boneless breast
- 500ml Hua Tiao Chiew
- 500ml water
- 1 tsp salt
- 1 tsp sugar
- 1 thumb-sized ginger, sliced
- 2 sticks spring onions, halved
- 100g young ginger, chopped
- 100g spring onion, finely sliced
- 1 tsp salt
- 100ml fried shallot oil
- In a poaching pot, pour the drunken broth ingredients and bring them to a boil over high heat. After it boils, lower down the heat to bring and bring to a simmering temperature.
- Place chicken breast in the broth and ensure it is fully submerged. Cook for 15 minutes.
- Cool the chicken breast in ice water and slice into thick strips. Set aside and keep chilled.
- Place the green sauce ingredients in a large bowl and mix well. Taste and season before serving with the poached chicken.
These recipes were re-published with permission from S-Pure Chicken.