Monday, 21 January 2013

Honey Baked Wings


16 mid joint wings
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp honey
1 tbsp garlic powder
2 tbsp ginger juice


1. Marinate the chicken wings with all the ingredients for at least 1 hour. Best marinate overnight.

2. Pre heat the oven at 200 degree celsius. Bake the chicken wings for 20 minutes. Turn to 220 degree Celsius and bake for another 5 minutes. This will make the wings looks nicely browned.

Chicken Bolognese Spaghetti

Serve 6


300g spaghetti
1 big tomato (diced)
1 onion (minced finely)
300g minced chicken
500g pasta sauce (store bought)
2 tbsp olive oil
Water for cooking spaghetti
200ml water
4 tbsp water for cooking the spaghetti
Sea salt
Coarse black pepper
Chopped Fresh Italian parsley (optional)


1. Heat the oil in a non stick pot.

2. Sauté the onion for few minutes. Add the minced chicken.

3. Cook the minced chicken for few minutes. Toss in the diced tomatoes. Add the pasta sauce and 200ml of water. Cook for few minutes before turning the heat down and let it simmer for 30 minutes.

4. Boil a pot of water with a tsp of salt. Cook the spaghetti for 10-15 minutes. Drain and set aside. Remember to keep some pasta water.

5. Add 4 tbsp of pasta water into the pasta sauce. Stir well. Season with some sea salt. Stir well and turn the heat off.

6. Place some spaghetti on a plate and ladle some minced chicken pasta sauce on the top. Sprinkle some coarse black pepper.

Easy side dish: Sautéed assorted mushrooms with garlic and soy sauce


10 Shiitake mushrooms (sliced)
2 packets enoki mushrooms (ends trimmed)
1 packet fresh Yanagi Matsutake mushrooms (ends trimmed)
2 cloves garlic (minced finely)
1 tbsp olive oil
2-3 tbsp soy sauce
Coarse black pepper


1. Heat the oil in a non stick pan. Sauté the garlic.

2. Add the shiitake and Yanagi Matsutake mushrooms. Drizzle 1 tbsp of soy sauce. Stir fry quickly.

3. Add the enoki mushrooms and drizzle the remaining soy sauce. Stir fry. Cook till the sauce has dry up and sprinkle some coarse black pepper. Stir well.

Chicken Stew


10 mid joint wings
10 fresh shiitake mushrooms (halved)
2 potatoes (peeled and chopped into bite pieces)
2 carrots (peeled and chopped into bite pieces)
4 stalks celery (sliced thickly)
1 big tomato (quartered)
20 shallots
20 cloves garlic
20g Italian parsley (chopped finely)
Chicken stock
Sea salt
Coarse black pepper
3 tbsp cooking oil


1. Heat 1 tbsp oil in a non stick pan. Pan fry the wings on both sides till golden brown. Set aside.

2. Heat the oil in a pot. Sauté the chopped parsley, garlic and shallots till fragrant.

3. Add the mushrooms,potatoes, carrots, and celery. Stir fry for a minute.

4. Add the chicken stock (about 800ml) and bring to boil. Once boiling rapidly, add the tomatoes and chicken wings. Cook for a minute.

5. Turn the heat down and simmer for an hour. Remember to stir sometimes. The sauce should thicken now.

6. Add some sea salt and coarse black pepper.

Serve with some rice or pasta.