Roast Mixed Pepper Chicken Roll

 

Very aromatic roast chicken rolls in mixed peppers flavour, and a juicy meat locked under the thinly roasted skin. The melted fat and juice just oozed out under skin when you sink your teeth into the meat 😋

Servings: about 2 to 4 persons

Ingredients
2 boneless chicken leg, about 450~480g

Marinade

6g hua diao jiu/chinese cooking wine

3g low-sodium fine salt

5g light soy sauce, low salt

20g oyster sauce

1/4 tsp dark soy sauce

1g Maggie Seasoning sauce, optional
10g dark brown sugar

2g mixed pepper, freshly ground*

dash pepper powder

dash of garlic powder

pinch of ginger powder

1/4 tsp potato starch

5g rice bran oil/mild flavour vegetable oil, to be added just before rolling up the chicken 

* the mixed pepper can be replaced by black pepper, and the amount is subject to your own preference.

Basting sauce

Melted chicken fat collected after searing

Directions

1. Rinse boneless chicken leg meat.

2. Coat the meat with hua diao jiu/rice wine, and rub the meat with salt. 

Mix the rest of the marinating ingredients, except the rice bran oil, in a small bowl.

Pour the marinating sauce over the meat and rub overd.

Seal the bowl with cling wrap and let the meat marinate for about 1 to 3 hours.

3. Cut two cotton threads with length of about 1 meter each.

Before rolling up the meat, coat rice bran oil evenly over the meat.

Roll up the meat, wind and tie with a cotton thread around it.

4. Sear the meat with skin down over a thick base pan lined with a piece of parchment paper.

Rotate the meat rolls so that all the faces are well seared and turn golden at medium high heat.

Fat melted and collected at the base of the meat

Finally, turn off the flame, close the lid, and let the meat simmer for about 30 minutes using the remnant heat retained in the pan.

More melted fat collected at the end of simmering

5. Transfer the meat rolls to a roasting plate. And collect the melted fat for basting later.

Brush the meat rolls with a thin coat of melted chicken fat, and sprinkle some freshly ground mixed pepper over the top. Roast in a preheated oven toaster at 170℃ for about 8 minute. 

Repeat the process for about twice or thrice. When the skin starting to char, reduce the temperature to 150℃.

Let the meat rolls rest in the warm oven toaster for about 15 to 20 minutes after the roasting process ends.

End of roasting.

7. Untie the thread and slice the roasted chicken rolls into thick chunks. Enjoy the juicy meat warm 😋

Roast Honey Boneless Chicken

 

Succulent boneless chicken leg meat embraced under the thin honey coated skin 😋 Probably a good substitution for a roast turkey for a small family 🍗😍

Servings: about 2 to 4 persons

Ingredients
2 boneless chicken leg, about 430~450g

Marinade

5g hua diao jiu/chinese cooking wine

4g low-sodium fine salt
6g dark brown sugar

dash of pepper powder

dash of ginger powder

dash of garlic powder

10g oyster sauce

1/4 tsp dark soy sauce

1g potato starch

2g sesame oil

Basting sauce

remaining marinade

15g honey

Directions

1. Rinse boneless chicken leg meat.

2. Coat the meat with hua diao jiu/rice wine. Rub the meat with salt, then followed by the rest of the marinating ingredients.

Seal the bowl with cling wrap and let the meat marinate for about 2 to 4 hours.

3. Cut two cotton threads with length of about 1 meter.

Roll up the meat, wind and tie with a cotton thread.

4. Sear the meat with skin down over a thick base pan lined with a piece of parchment paper.

Lower the heat, and sear the remaining sides of the meat roll for about 2 minutes each.

Finally, close the lid, and let the meat simmer for about 30 minutes.

5. While waiting, mix the remaining marinade with honey for basting later.

End of the 30-minute simmering

6. Transfer the meat rolls to a roasting plate.

Brush the meat rolls with a thin coat of honey, and roast in an oven toaster at 170℃ for about 8 minute. Repeat the process till using up the honey basting sauce. When the skin starting to char, reduce the temperature to 150℃.

Reduce the oven temperature to 150℃ when the skin starts to brown

Let the meat rolls rest in the warm oven toaster for about 15 to 20 minutes after the roasting process ends.

7. Untie the thread and slice the roasted chicken rolls into thick chunks.

Sweet Sesame Chilli Sauce (45g)

Ingredients

27g sweet chilli sauce

10g raw cane sugar

5g lime juice

1g garlic, finely chopped

1g spring onion, finely chopped

1g coriander leaf, finely chopped

2g roasted sesame seeds

Salt to taste

pinch of MSG, optional

1/4 tsp sesame oil

Directions

Mix all ingredients up and pour over the cut roasted honey chicken.

Sweet Sesame Mid-Joint Wing

One of the methods in "upgrading" the bland taste of  the frozen wings is by marinating them with flavourful marinade. These delicious baked sweet and juicy chicken wings were made possible by adding an array of condiments including Knorr SavorRich Chicken Concentrated Seasoning. The home-concocted sesame chilli sauce complemented the wings with the sweet and sour taste 😋

Serving: 2~3 persons

Ingredients:
300g chicken mid-joints wings, thawed

Marinade:
1 slice ginger
2 garlic, sliced
1 tsp fried onion crisps
20g dark brown sugar
2g low-sodium fine salt/fine salt
4g low-sodium light soya sauce
15g oyster sauce
1g dark soya sauce, thick type
A few shakes of pepper powder
4g 花雕酒 rice wine
3g Knorr SavorRich Chicken Concentrated Seasoning

1g sesame oil (to be added about 15 minutes later)

Sesame Chilli Sauce
1 tbsp Maggie sweet chilli sauce
1 tsp golden syrup/raw sugar
juice from one green lime
1/4 tsp sesame oil
1~2 tsp coriander leaves, finely cut
1 tsp roasted sesame seeds

Directions:
1. Mix all the marinade ingredients, except the sesame oil, in a bowl. Set aside.

2. Rinse and pat dry the thawed chicken wings.

3. Pour the marinade onto the chicken wings.

Mix well, cover with a lid, and let it stands for about 15 minutes.

4. Add the sesame oil and mix well. Let the chicken wings marinate for about 1 hour or more. For longer marinating time, keep the marinated chicken wings in the fridge and take out about 1 hour before baking.

5. Line the baking tray with two sheets of tissue paper before placing a piece of parchment paper over.  As the bottom heating element of my oven toaster is relatively hotter than the upper heating element, the two sheets of tissue were to prevent the base of the wings from getting burnt.

Arrange the marinated wings in a single layer over the parchment paper. Bake in a preheated oven toaster at 180℃ for about 15 minutes.
Place the baking tray closer to the upper heating element if your oven toaster has an upper and lower rack.

Remove from the oven toaster, and brush a coat of the remaining marinade over the wings. Return the wings to the toaster oven, and bake at 170℃ for about 10 minutes.

Remove from the toaster oven, flip over the wings

brush another coat of marinade over the wings. Return to the oven toaster to bake at 170℃ for about 5 minutes.

Flip over the wings again and brush another coat of marinade over, and bake at 150℃ for about 5 to 10 minutes. The marinade should be used up by this round.

The wings are done 😋

6. Prepare the sweet and sour chilli sauce by combining all the ingredients together.

7. Ready to serve. Enjoy the wings warm 😊