Fried Chicken Caramel

Adapted from Saveur.

Ingredients

1. Chicken skin, 300g
2. Salt, 1 tsp
3. Cayenne pepper, 2 pinches
4. Chicken stock, 237ml
5. Chicken bouillon, 1/2 cube
6. Caramel, 473ml
7. Black pepper, 1/2 tsp

Instructions

1. Chop chicken skin into pieces.
2. In a pan, heat chicken skin, 1/2 tsp salt and 1 pinch of cayenne pepper over medium heat for 10min, stirring occasionally, until crisp and golden.
3. Remove from heat, drain on a paper towel and let cool.
4. Chop chicken skin into fine pieces.
5. Using the same pan, add chicken stock and chicken bouillon and simmer for 25 min until liquid is almost completely evaporated.
6. Add caramel and simmer for 30min, until thickened and darkened.
7. Add in 1/2 tsp salt, 1 pinch cayenne pepper and 1/2 tsp black pepper and stir.
8. Transfer sauce to a bowl and let cool.
9. Add in chicken skin and stir.
10. Serve over ice cream.
11. Store in an air-tight container in the refrigerator for up to 1 month.

Chinese Coq au Vin

A fusion of Chinese Fujian red wine lees chicken and French coq au vin. Adapted from Bon Appetit, Food Network, Epicurious and Pig Pig's Corner.

Ingredients

1. 500g chicken
2. 1 tbsp sesame oil
3. 7 slices ginger
4. 8 shallots, chopped
5. 4 cloves garlic, chopped
6. 2 tbsp red wine lees
7. 118ml red rice wine
8. 200ml water
9. 10 large Chinese mushrooms
10. 3 carrots, chopped
11. 700ml red wine
12. 946ml chicken stock
13. 1 tbsp butter
14. 1 tbsp flour
15. Coriander

Instructions

1. Preheat oven to 177C.
2. In a bowl, soak mushrooms in water to rehydrate them. Drain and reserve the mushrooms and water.
3. In a pan, heat up sesame oil and sauté ginger, shallots and garlic.
4. Mix in red wine lees and fry until fragrant.
5. Add in chicken and fry. 
6. Add in red glutinous wine and water (used to soak mushrooms).
7. Lower the heat and simmer for abt 5 min on each side, until the meat is browned.
8. Remove chicken and set aside.
9. Add mushrooms to the pan and sauté for abt 5 min until brown.
10. Remove mushrooms and set aside.
11. Add in carrots.
12. Add red wine and boil for abt 15 min, stirring occasionally, until reduced.
13. Return the chicken back to the pot.
14. Add chicken stock, and bring to a boil.
15. Cover pot, transfer to oven and braise for 1h until chicken is tender.
16. Remove pot from oven and place on stove.
17. Stir in butter and flour and simmer for 10min.
18. Serve and garnish with coriander.

Chicken Salt

Adapted from This Little Pig and the Lucky Peach.

Ingredients

1. 180g chicken skin
2. 270ml chicken stock
3. 180g kosher salt
4. 20g white pepper
5. 20g garlic powder
6. 20g onion powder
7. 1/2 tbsp sugar

Instructions

1. Preheat oven to 177C. 
2. On a baking sheet lined with parchment paper, roast the chicken skins in the oven for about 25 min. Strain off the rendered chicken fat.
3. In a pot, simmer the chicken skins with the chicken stock until reduced, for about 1h 15 min.
4. Remove the chicken skins from the pot, then dry by placing in a dehydrator overnight or roasting in the oven at 66C for about 4h.
5. Place half the salt and half the chicken skins in a food processor and blitz until a super fine powder. Repeat with the other half. 
6. Combine all the powders in a mixing bowl and mix well. 
7. Store in an airtight container.

Leftover-Chicken Terrine

From Try This At Home by Richard Blais. Makes about 1 cup.

Ingredients

1. Leftover chicken

Instructions

1. Remove all meat from the chicken bones. 
2. Tear the meat into small pieces and transfer to a small container with a wide opening.
3. Pour the juices and drippings from the leftover chicken over the meat.
4. Wrap the bottom of a heavy can that fits inside your container in plastic wrap, and very firmly press down on the mixture inside the container to compress it. Leave the can inside the jar with another heavy object on top of it. The more weight you put on top, the more firmly the terrine will set.
5. Chill for at least 2-3h, or preferably overnight.
6. To unmold, remove the weight, invert the jar onto a plate and tap the bottom until the terrine releases itself.

Satay PB&J Sandwich

Adapted from Kitchen Tigress, Rasa Malyasia, and Enriching Your Kid.

Ingredients

Chicken Satay

Makes about 10 skewers

1. 250g boneless chicken thigh/breast/leg meat
2. 2 tbsp oil
3. 1 tbsp coriander powder
4. 1 tsp cumin powder
5. 5 shallots
6. 1 cloves garlic
7. 2 stalks lemongrass, white part only
8. 1 slice galangal/ginger
9. 1/2 tsp salt
10. 1/2 tsp kecap manis/dark soy sauce
11. 10 skewers, soaked overnight in water

Satay Peanut Butter Sauce

Makes about 1 cup

1. 15g assam (tamarind)
2. 1/2 cup warm water
3. 125g toasted peanuts, skinless, unsalted
4. 75g peanut butter, creamy
5. 2 shallots
6. 1 cloves garlic
7. 1/2 stalk lemon grass, white part only
8. 1 slice galangal/ginger
9. 1/2 tbsp chilli powder
10. 7.5g palm sugar

Tamarind Jam

1. 250g tamarind
2. 1 cup warm water
3. 1 tbsp honey

Satay PB&J Sandwich

1. Satay meat
2. Satay Peanut Butter Sauce
3. Tamarind jam
4. Bread

Instructions

Satay

1. Roughly chop up the shallots, garlic, lemongrass and galangal/ginger. Pound/blend, then mix in oil, coriander, cumin, salt and kecap manis to make a paste.
2. Marinade the chicken in the paste overnight in the refrigerator.
3. Thread the chicken meat through the skewers.
4. Grill for about 5 minutes each on both sides, until slightly charred.
5. You can eat the satay on the skewers (as it is eaten traditionally, dipped in peanut sauce), or you can make a pretty awesome satay PB&J sandwich.

Satay Peanut Butter Sauce

1. Mash the assam in warm water, then drain and keep the water. Discard any seeds.
2. Roughly chop up the peanuts, then divide into half. Finely grind one half of the peanuts into smaller pieces.
3. In a pot, boil half of the assam water with the peanuts. Cover with a lid and simmer gently for 20 min.
4. Pound/blend shallots, garlic, lemongrass and galangal/ginger to a smooth paste.
5. Fry the paste with chilli powder and peanut butter over medium heat until fragrant and the colour darkens.
6. Add the paste to the peanut mixture, and add palm sugar. Stir to mix thoroughly.
7. Bring the mixture back to a boil and simmer gently for 10 min, until reduced to a thick paste. Serve warm.

Tamarind Jam

1. Mash the tamarind in warm water, then drain and keep the water. Discard any seeds.
2. In a pot, boil the water and add the seedless tamarind and honey. Stir thoroughly.
3. Simmer gently for about 1.5h over low/medium heat, until reduced to jam-like consistency. Add more water if necessary.
4. Cool and store in a sealed container in the refrigerator. 

Satay PB&J Sandwich

1. Toast the bread.
2. Spread peanut butter sauce on 3 pieces of bread, about 1 tbsp each (or as much as you want).
3. Remove the grilled chicken satay meat from the skewers, and coat in the peanut butter sauce. Place about 3 skewers worth of meat on each piece of bread.
4. Spread jam on 3 other pieces of bread, about 1 tbsp each (or as much as you want).
5. Sandwich the jam-covered piece of bread on top of the piece with peanut butter sauce and chicken. Serve warm.