Nothing grand. Just easy-to-cook chicken one -dish meal. The measurements are estimated. No right or wrong. Cook it and get out of the kitchen asap.
Kicap Manis Chicken Dish
3 boneless chicken leg quarters, marinate in 2 Tbsp kicap manis sauce and 1 tsp grated ginger for a few hours
1 carrot, cut into chunks
2 handfuls of peas
2 potatoes, cut into chunks
1 tbsp fried shallots
3 Tbsp kicap manis sauce
1. Fry the ready-made fried shallots in a bit of oil.
2. Put in chicken and pan fry until it’s half cooked.
3. Add everything else and let it simmer at low heat for about 1/2 h or until everything is cooked.
4. Serve with rice.
Rechauffe cooking is about using leftovers and making something new out of it. It’s read as “rey-sho-fay’. I usually buy a big chicken which I would cook gently with water. Then I would split it into 2, half to eat today and the other half for tomorrow. Be sure to take EXTRA CARE when you handle and store leftovers (no licking of fingers, no re-dipping of licked spoons, pack and cover properly etc) to prevent food spoilage.
Tonight’s rechauffe dinner is tikka masala chicken. Sounds complicated and fancy? Moi? Never. I like quick and easy to prepare dinner so that I can spend more time on desserts! hehheh…
Chicken Tikka Masala
1 pkt of tikka masala paste (a certain D.C. brand which I got from NTUC)
Cooked cubed chicken pieces
1-2 Tbsp plain yogurt
1 Tbsp ghee or butter
In a pot, boil about 150ml water with tikka masala paste. When it’s boiling, add in the boiled potatoes and cubed chicken. Bring it to a boil again. Just before turning off the fire, add in the plain yogurt and ghee/butter.
Serve with rice.
Faster than cooking rice.
We have a very complicated schedule on Fridays. Thus, we need to eat on the go. That means nothing that requires plates and spoons, no soup or rice. Sometimes we have hamburgers, sometimes chicken kebabs. All made from scratch, of course.
Last Friday, we had chicken skewers. It’s easy to make and easy to eat. Even the marinade is easy.
Boneless chicken of your choice (I prefer leg quarters)
Vege of your choice (mushrooms, cherry tomatoes, zucchini, bell peppers, boiled potatoes etc)
A bit of oil (if you aren’t using leg quarters)
Cut chicken into 1″ pieces. Marinade the chicken for a few hours with ketchup and a bit of salt. Use enough ketchup to coat the chicken pieces adequately. You may choose to marinade your vege with ketchup too.
Skewer the chicken, alternating with vegetables. Grill in the oven until cooked.