This is an old-school dish that my whole family enjoys!

There are many ways to cook chicken wings. One of the easiest ways to cook them is by stewing. And it’s no surprise why I like them: just combine everything in a pot and go!

Jason loves my ginger wings recipe, but I didn’t have time to marinate the chicken last night. So I decided to cook him this dish 姜丝酱油鸡, which he lapped up happily. I don’t think I have ever cooked this for him before!

I’m sure after looking at the ingredient list, you will be asking, ‘Can I skip the star anise?’ Don’t do it. Star anise gives the gravy (卤水) the unique taste that you’re looking for. You can get little packets for $0.50 or so at provision stores or supermarkets like Sheng Siong.

The chicken turned out soooo tender… I can eat them all! Minimal ingredients needed, try this!

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The post Stewed chicken wings in dark sauce and ginger 姜丝酱油鸡 appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Here’s another version of my oyster sauce chicken! This time it’s with lots of dark sauce gravy (my niece loves this) so you can slurp it up with rice. Sorry for the less-than-fabulous pictures under poor lighting conditions!

My big tummy nowadays means I prefer to settle dinner using my slow cooker. Just prep everything the night before, add water and turn on the slow cooker on before leaving for work. Remember to cook this on low so the chicken doesn’t end up tough. Contrary to belief, meat doesn’t necessarily get more tender the longer you cook it! Overcook it on high, and the the ‘boiling’ water will overcook the meat. Same goes for cooking soup over the stove top. Simmer instead of boil for long hours to get the meat soft and tender.

The post Slow-Cooked Oyster Sauce Chicken and Potatoes (with lots of gravy!) appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Oyster sauce chicken has always been one of my favourite dishes. There’s a stall in Clementi market and hawker centre that sells a really yummy version, but when you can cook it yourself at home, why not?

This dish is comfort food, a familiar favourite. I usually only cook this on days that I can eat rice.. I eat very little carbs and no rice/noodles/bread Mondays to Fridays. All I can say is: 如果你没有肥过，你是不会了解的。Haha. I like this dish with lots of gravy so I can spoon it generously over my precious bowl of rice on weekends. Sooo good!

I had some leftover chicken drumlettes in my freezer and thought to use them up in this dish. You could also use mid-joint wings or chopped chicken pieces. I recommend chicken thigh as the tender meat goes very well with the soft potatoes, carrots and glorious gravy. This dish is super easy to cook. In a nutshell: fry onions, add chicken, wine, carrots and potatoes, seasonings, cover and simmer. Don’t add the cooking wine together with the seasonings but directly to the chicken, before the rest of the seasonings. You’ll see how a splash of wine creates magic in the hot wok, instantly lifting the overall aroma and flavour of the dish.

I used Taiwan carrots and spring onions for this recipe. Chicken drumlettes (frozen) and potatoes from Giant and yellow onions – 4 for $4.65 杀人放火 from Cold Storage. I bo bian have to buy cos I needed it for a last-minute dish and the only accessible store was Cold Storage.

This portion is enough for the four people in my family. My pictures just show half a portion. This recipe yields two plates with lots of gravy! We eat quite simply. Most of the time, I cook one all-in-one dish or soup and the husband laps it up with rice. As an average family of four, 三菜一汤 is too much for us as an everyday meal.. (I’m not talking about Chinese New Year.. we go allll out *guffaws*).. how do people finish the food?

The post Oyster Sauce Chicken 蚝油鸡 appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

This is one of the easiest dishes I’ve ever made. I don’t want to call this a recipe because it really isn’t. ALL I did was fry up some processed frozen chicken wings and coat with ready-made Korean sauce.

You could of course marinate and fry your own chicken wings, which is what I usually do anyway. But sometimes you just want an easy way out. I tried these spiced and battered fried chicken wings from CP Food once at a house warming gathering and fell in love instantly.

I asked the host how she marinated the chicken how she made the batter so light and crispy. And she introduced me to this:

Quite amazing these wings. I buy them once in a while from the minimart near my block for $10.50. I don’t think I have seen them around in NTUC, Giant or Cold Storage, but you could buy them online. I ‘koped’ the pic from http://halalmarket.sg/product/fried-chicken-wings-frozen-by-cp-food-service so I should give them a mention. Thank you Halalmarket!

If you can’t find them in stores and don’t want to order online, it’s not the end of the world. Buy other brands or make your own crispy wings la. To make your own, marinate mid joint wings with some soy sauce, garlic powder, sugar, salt, paprika, chicken powder and corn starch overnight. Just before deep/air frying, coat with a mixture of self-raising flour and potato starch (2:1 ratio).

And then there’s the sauce. I don’t like to do what the packaging tells me so no way am I gonna cook a chicken chop with it. My rebellious streak obviously goes way beyond my teenage years. I heated Lee Kum Kee’s Korean Marinade in a small saucepan along with two tablespoons of water, then when it’s all sticky, I switch off the flame and coat the chicken wings in them.

Although the chicken is already flavourful on its own, it really goes well with the sticky sauce. The wings stay reallyyyy crispy. I like it!

The post Instant Korean Air Fried Chicken Wings appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Chicken wings are a favourite in my household, but I’ve not cooked them in quite a long time because of health concerns. I usually buy chicken fillet or breast as they are lower in fat. So when I decided to give my family a chicken-wing treat last week, I knew exactly what I was going to do with it: Make GINGER WINGS!

This marinade is great for BBQ-ing, baking or roasting too, so if you don’t have a Philips Airfryer, don’t fret! But being the Airfryer advocate, no other cooking method beats the convenience of cooking these in one. Just 15 minutes and no extra or splattering oil.. frying chicken wings doesn’t get easier than this.

These remind me of the grilled bbq wings we have in local hawker centers, only better! Using the airfryer means that the meat remains juicy while the skin turn out super crispy. I can’t imagine cooking crispy wings any other way. These ginger wings were finger-licking good and were cleaned out in minutes!

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