Tag Archives: chicken

Ito’s Malaysian

Lunch at work is always a tricky balance of quality, quantity and price, however Ito’s Malaysian seems to satisfy all of the above.

Cheap and tasty Malaysian food can be found at Shop 5 at 201 Elizabeth Street Sydney. They don’t skimp on the meat either and  a bowl of chicken laksa can be had for $8.60.

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I opted for 2 chicken stay skewers, a bowl of chicken laksa and a coke zero, all for $15. Will definitely be back to try out the prawn mee and Hainan chicken rice, both only $8.60

Slow roast chicken

Everybody loves chicken, especially chicken that’s moist and so tender that the meat just falls off from the bone and to achieve this isn’t that hard! Just takes a bit of time to cook and the end result is this:

The recipe’s quite simple, I found this in a forum I visit rather often and you’ll need the following:

  • 1 whole chicken, get a bigger one, mine was about 1.5kg.
  • 1.5 tbspn salt
  • 1 tspn white pepper
  • 1 tspn freshly cracked black pepper
  • 2 tbspn hot paprika
  • 1/2 tbspn cayenne pepper
  • 1/2 tbspn chilli powder or flakes
  • 1 tspn Mixed herbs (just the one in the shakers will do)
  • 1 onion (cut into 6)
  • 2 cloves of garlic
  • A meat thermometer, a digital one is great.

To make this all you need to do is:

1. The night before or at least 6 hours before cooking,

  1. Mix all the dry ingredients.
  2. Cut the onion into 6 chunks and flatten and halve the garlic.
  3. Dry the chicken with paper towels, inside and out.
  4. Stuff the inside of the chicken with the onion and garlic.
  5. Rub the dry mix all over the chicken, get it as even as possible and make sure you rub all the joins.
  6. Wrap the bowl/tray tightly in glad wrap and leave in fridge.

2. When you’re ready to cook, pre-heat the oven to 120 degrees Celsius.

3. Place the chicken in the oven and pour any juices in the bowl onto it.

4. Cook for approximately 4 hours,

  1. Turn the chook every hour and,
  2. Every hour after 2 hours, baste the chicken with the juices that come out.
  3. You’ll want to remove the chicken once the internal temperature reaches about 74 degrees, my chook took about 3.5 hours.

5. Let it rest for 15 minutes, carve up and serve.

This is the end result all carved up:

With the juices in the tray you can also make a gravy, just add about 200 mL of water or chicken stock as well as the onions and garlic from inside the chicken and thicken up using starch or plain flour. Serve with a lemon and side with your favourite roast vegies and/or salad. Too easy.

Peri Peri Chicken – with photos

So it was bank holiday not too long ago and I decided to cook up one of my favourite recipes, this time with some photos along the way. You can do a search for the recipe and ingredients but I’ll do a quick run through of the process with the photos.

The first thing you need for this recipe is a roasted capsicum, red or green it doesn’t matter, what you need to do is put it in an oven at 230 degrees for about 10 minutes, the skin on the outside will begin to wrinkle and some of it will become burnt, that’s what you want.

Once you remove it, place it in a plastic bag, the steam will help remove the skin. Once skinned, removed the core and place it in a blender.

In the marinade, you’ll need a mixture of the following, 2 chopped garlic cloves, juice of 1 lemon, 1tbsp of cayenne pepper, 1tbsp of smoked paprika, 2 tbsp of crushed chill (or hot chilli sauce), 1/4 cup olive oil and 5tbsp on salt.

Place it all in a blender.

Blend until you have an even consistency.

You’ll want some marilands chicken legs and give it a couple of deep scores so the marinade can penetrate through and flavour the inside.

Place all your chicken in a large bowl and pour the marinade over and mix well to ensure all the pieces have an even coating.

I like to have a side with my chicken and I went with some simple roast vegies, give them a nice coat of oil and sprinkle some salt, pepper and thyme on there. Place them in the oven at 200 degrees for about 30 – 40 minutes turning every 10.

Now, to cook the chicken, there’s only one way, ovens and grills just won’t cut it, you need smoke and to get that, use a charcoal barbeque. Nothing fancy, just get some coals, light them up and spread them out in a thin layer, not too much otherwise you’ll burn the outside and leave the inside raw. Put a lid on the barbeque so you can get the smokey flavours to mix and to help cook it evenly.

And that’s pretty much it, you should end up with some smokey and spicey chicken that’s deliciously moist. Serve it along with the roasted vegies.

Peri Peri Chicken for dinner

but not from Nandos! So I cooked up some Peri Peri chicken over the BBQ for dinner today and it was absolutely delicious, gives Nandos a serious run for its money. Recipe is very simple to make and just takes some time beforehand to prepare the marinade, then it’s a simple matter of putting the chicken in there for 8 hours and then BBQ’ing. The result (note this one was an extra and reheated, it just smelt so good and I started eating before taking photos):

Yum!

So the recipe is as follows (this will be enough for about 4 chicken legs and thighs):

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