Happycall Pan Grilled Chicken Thighs

Yield: 4 thighs

Ingredients

4 chicken thighs

Marinade

1/4 tsp salt

1/2 tsp sugar

1/8 tsp black pepper

1/8 tsp chilli powder, optional

1/4 tsp dark soya sauce, to add colour

1 tsp chopped garlic

Glaze

1 tbsp golden syrup or honey

1 tsp sweet chilli sauce

1 tsp lemon juice 

Directions

1. Clean chicken thighs and trim away excess fat. Pat dry.

2. Add marinade to the thighs and mix well. Cover and set aside for at least 1 hour.

3. Place a sheet of parchment paper and a 15 cm square gridiron in the Happycall pan. You can purchase the gridiron from Daiso.

4. Heat up the HCP in medium low heat. Place the marinated thighs onto the gridiron with the skin facing down.

Close the lid, but not locking. Flip the thighs at interval of every 5 to 10 minutes till the meat is cooked.

5. Towards the end of the grilling, brush the glaze onto the thighs a few rounds at interval of 1~2 minutes.

6. Serve hot with rice.

Cleaning

Allow the dirty gridiron to sit in the hot water for easy cleaning.

Tangy Sweet & Spicy Chicken Thighs

Servings: 4 adults

Ingredients:

4 chicken thighs

Marinating ingredients:

1/2 tsp ginger,chopped

1/2 tsp garlic, chopped

1/2 tsp salt

1/2 tsp sugar

1/2 tsp cooking wine

1/2 tbsp oyster sauce

1/8 tsp dark soya sauce

1/8 tsp black pepper powder

A few drops of sesame oil, optional 

Dash of chilli powder, optional

Glazing sauce ingredients:

2 tbsp spicy Korean BBQ sauce, or sweet chilli sauce

1 tbsp golden syrup or honey

1 tbsp lemon juice

Directions:

1. Wash and pat dry the four chicken thighs. Place them into a mixing bowl.

2. Add in all the marinating ingredients. Mix well and covered. Set aside for at least 1/2 hour.

You can also keep them overnight in the fridge.

3. Line the Happycall pan with parchment paper, if you want easy cleaning after cooking. 

4. Preheat the pan with medium low heat. When the pan is hot, place the chicken thighs into the pan (with the skin side facing down). Close the lid, but not locking.

5. Flip the thighs every 3 to 4 minutes for the first 12 ~ 15 minutes.

6. When fat started to melt and accumulate in the pan, lower the temperature to low.  Starts to baste the meat with the glazing sauce with a brush.  Once you flip the meat, apply a coat of glaze to the surface, close the lid and let it grill for 3 minutes. 

Repeat this process for about 15 minutes  at 3~4 minutes interval.

To avoid burning the meat, shift the meat to the edge of the pan, where the temperature is lower. 

7. At the final 10 minutes, keep the skin side up and baste the meat with glazing sauce every 3 minutes until you used up the glazing sauce.

8. Serve the meat hot with warm rice :)

Happycall Turmeric Chicken

Serving: 3 adults

Ingredients:

3 chicken thighs

1 tbsp Tumeric powder

3 cloves garlic, minced

1 tbsp olive oil

1 tbsp light soya sauce

Directions:

1. Wash and trim away extra fat of the chicken thighs. Pat dry and set aside.

2. Put the Tumeric powder into a big plastic bag.

3. Throw the chicken thighs into the plastic bag, twist to close. Give the plastic bag a few good shake to coat the meat. 

Let the meat rest in a mixing bowl for about 1 hour.

Best to do this over the kitchen sink in case of any spill.

4. Mix olive oil, light soya sauce and minced garlic in a bowl. Set aside.

5. Line the Happycall pan with parchment paper, for easy cleaning at the end of the cooking.

6. Preheat the pan to medium high heat. Coat the meat with oil soya sauce mixture before placing the meat in the pan. Turn the meat every 1 minute during the first 5 minutes.

Then lower the heat to medium and continue to cook for 5 minutes. Turning the meat regularly.

Keep the lid ajar throughout the cooking process.

7. For the final 10 minutes, reduce the heat to lowest, turning regularly.

Shift the meat to the edge, where the temperature is lower, keeping the skin side down, continue to grill to melt the fat underneath the skin.

7. Remove the meat from the pan and serve with warm coconut milk rice and apple cucumber salad :)

Happycall Sesame Oil Chicken Stew 麻油鸡

Serving: 4 adults

Ingredients:

2 boneless chicken legs

4 shiitake mushrooms, fresh or dry

25g old ginger, sliced

2 tbsp sesame oil

1 tbsp rice wine

1/2 tsp salt

1 tsp sugar

1/8 tsp dark soya sauce, to add colour

1/2 tsp starch mixes with 1 tbsp water

Directions:

1. Wash and pat dry the chicken legs. Cut into large chunks and set aside.

2. For fresh mushroom, use a wet cloth to clean the mushrooms. Toast the mushrooms in toaster for 5 minutes at high heat. This is to bring out the aroma of the mushrooms.

If you are using dry mushrooms, wash and soak them in water till soft. Keep the water for later use.

3. Heat sesame oil in a pot in low heat.  When the oil is hot, put in the ginger slices and fry them slowly till they turn brown, but not burn, on both sides. This will allow the fragrance of ginger to infuse into the oil.

4. Turn up the heat and quick stir the chicken chunks till the meat is about  60% cooked.

5. Pour in the rice wine and continue to stir-fry the chicken chunks for about 1 minute.

6. Add in mushrooms and sufficient water to just cover the chicken chunks. Bring to a boil, then lower the heat to simmer for about 1/2 hour or till the meat is soft.

Pour in the mushrooms water, if you are  using dry mushrooms.

7. Towards the end of the cooking, add in salt, sugar, dark soya sauce and starch water. Stir till the gravy thickens.

8. Serve hot with warm rice :)

Happycall Black Pepper Chicken Thighs

Serving : 3 adults 

Appliances: Happycall double pan

Ingredient:

3 chicken thighs 

Marinating ingredients:

2 cloves garlic, minced

1/4 tsp salt

1 tbsp coarse black pepper powder

1/4 tsp dark soya sauce

1/4 tsp golden syrup 

Directions:

1. Wash and trim away extra fat from the chicken thighs. Pat dry.

2. Add all marinating ingredients and chicken thighs to a mixing bowl.

3. Cover and let the thighs marinate for about an hour or longer.

4. Preheat the Happycall pan to medium high temperature. Place a sheet of baking paper to the pan if you want easy washing after the cooking.

5. Place the chicken thighs into the pan, with the skin side facing down. First cook for 1 minute, then flip to cook the other face. 

Close the lid, but not locking. This applies throughout the entire cooking process.

6. Lower the temperature to low, and continue to flip the thighs every 3 minutes, till the meat is cooked.

7. When oil starts to melt and flow out of the thighs, off the heat and shift the meat pieces to the edge with the skin side facing down. Close the lid, and allow the thighs continue to sit in the pan for 5 minutes.

8. Serve hot with warm rice :)

HappyCall Sesame Chicken with Black Fungus

Serving: 4 adults


Ingredients:
4 skinless chicken tighs
4 shiitake mushrooms, soaked
4 black fungus, soaked
2 slices ginger

Soaked black fungus and mushrooms

Marinating ingredients:
2 tbsp light soya sauce
1 tsp dark soya sauce
Dash of pepper

Sauce ingredients:
2 tbsp cooking wine
2 tsp sugar
1 tbsp oyster sauce
150ml water

Directions:

1. Wash and pat dry the 4 chicken tighs. Mix with the marinating ingredients and let them stand for about 20 minutes.

2. Heat up the Happycall pan using medium temperature. Pour in a tablespoon of olive oil.  When the oil is hot, add in 2 slices of ginger.

3. When you start to smell the nice aroma of the ginger, pour in about 2 tsp of sesame oil.  As sesame oil has a low smoking point,  do not let it heat for too long.

4. Add in the marinated chicken tighs to the pan. Flip the tighs to cook the other side after about 1 minute.

5. When the chicken tighs are semi cooked, pour in the sauce ingredients.

6. At the same time, add in the soaked shiitake mushrooms and black fungus. Close the lid and let the ingredients cooked till boiling. Lower the heat and let them simmer till soft. Flip the chicken tighs occassionally to ensure a more even heating.

7. If the sauce is boiling too vigourously, unlock the lid and leave it ajar.

8. Before turning off the heat, pour in the some starch water (about 1/2 tsp of starch mixes with 3 tbsp of water). Off the heat when the gravy thickened.

9. Garnish with chinese coriander leaves and serve with warm rice.