dark sauce chicken Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/tag/dark-sauce-chicken/ Thu, 22 Jun 2017 02:44:08 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 Stewed chicken wings in dark sauce and ginger 姜丝酱油鸡 https://www.budgetpantry.com/stewed-chicken-wings/ https://www.budgetpantry.com/stewed-chicken-wings/#comments Tue, 20 Jun 2017 08:59:56 +0000 https://budgetpantry.com/?p=9735 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! Stewed chicken wings in dark sauce and ginger 姜丝酱油鸡 (budgetpantry.com) Serves 2 What you need: 10 pieces midjoint wings or mixture of wings + drummettes 1 heaped tablespoon ginger shreds/strips 3 stalks spring onions, white part only 2 tablespoons light soy sauce 1 tablespoon dark soy sauce 6-8 pieces rock sugar, about 1cm x 1cm square each 2 pieces star anise Water to cover the chicken 3 tablespoons olive oil Steps: Heat the oil in a pan and fry ginger and spring onions till fragrant. Add the chicken wings and coat with the oil. Keep tossing till the skin is browned, about 2-3 minutes. Add water till it just covers the wings, then add light and dark soy sauce, followed by star anise and rock sugar. Stir everything together to combine. Bring to boil and reduce heat to a small simmer. Cover and cook for 25 minutes till wings are tender. Then remove lid and reduce slightly. Serve hot with rice. If you like my posts and updates, or would like to be informed of baby/cooking-related giveaways and promos from time to time….. Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram! Yes, I just started an Insta account for CBB too!

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.

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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!

Stewed chicken wings in dark sauce and ginger 姜丝酱油鸡 (budgetpantry.com)
Serves 2
What you need:

10 pieces midjoint wings or mixture of wings + drummettes
1 heaped tablespoon ginger shreds/strips
3 stalks spring onions, white part only
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
6-8 pieces rock sugar, about 1cm x 1cm square each
2 pieces star anise
Water to cover the chicken
3 tablespoons olive oil

Steps:

Heat the oil in a pan and fry ginger and spring onions till fragrant.

Add the chicken wings and coat with the oil. Keep tossing till the skin is browned, about 2-3 minutes.

Add water till it just covers the wings, then add light and dark soy sauce, followed by star anise and rock sugar. Stir everything together to combine. Bring to boil and reduce heat to a small simmer.

Cover and cook for 25 minutes till wings are tender. Then remove lid and reduce slightly. Serve hot with rice.

If you like my posts and updates, or would like to be informed of baby/cooking-related giveaways and promos from time to time…..
Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram! Yes, I just started an Insta account for CBB too!

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.

]]> https://www.budgetpantry.com/stewed-chicken-wings/feed/ 2 Black Sweet Vinegar Braised Chicken 鸡腿醋 https://www.budgetpantry.com/black-sweet-vinegar-braised-chicken/ https://www.budgetpantry.com/black-sweet-vinegar-braised-chicken/#comments Mon, 04 Jan 2016 13:37:10 +0000 https://budgetpantry.com/?p=6829 Quick post! I have been craving for this dish since forever and finally cooked it tonight. It is super easy to cook and everything is done in one pot, so washing up is a breeze. I thoroughly recommend this for weeknight dinners! You should be familiar with the confinement dish 猪脚醋? This is similar except I used chicken thigh pieces instead and way less ginger. I say chicken goes really well with the gravy. I prefer it actually. I didn’t add hard boiled eggs but you totally could to make this dish even more complete. I used Chan Kong Thye Black Sweet Rice Vinegar which is available in major supermarkets. Too bad I can’t eat an entire pot of rice (fat issues blah), but this vinegary dish still satisfied and warmed my tummy on a rainy night. The husband prefers oyster sauce chicken aiya but what does he know. You should cook this, this week! Black Sweet Vinegar Braised Chicken (budgetpantry.com) Serves: 2-3 Total cost per serving: $2.90 What you need: 3 whole chicken thighs with bone, chopped into chunks 1 large carrot, chopped 10 dried shitake mushrooms, soaked till soft and stems removed Half tablespoon olive oil 5 slices ginger 3 tablespoons black vinegar 1 tablespoon dark soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil 1 teaspoon brown sugar 2 tablespoons cornstarch solution (1 tablespoon cornstarch dissolved in 2 tablespoons water) Enough water to barely cover all your ingredients Steps: Heat up the olive oil and fry ginger slices till fragrant. Add in the whole shitake mushrooms. Stir fry for a minute. Add the chicken and carrots, followed by both the vinegar, dark soy sauce, oyster sauce, sesame oil, brown sugar and water. Allow to boil then lower the flame. Simmer, covered, for 20-25 minutes till chicken is tender. Add the cornstarch solution to thicken. Serve hot with rice. *Note: you can add some hard boiled eggs in the last ten minutes of simmering. How much I spent: $5.40 for chicken thighs $0.30 for carrots $3 for mushrooms Everything else from my pantry

The post Black Sweet Vinegar Braised Chicken 鸡腿醋 appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> sweet black vinegar braised chicken

Quick post! I have been craving for this dish since forever and finally cooked it tonight. It is super easy to cook and everything is done in one pot, so washing up is a breeze. I thoroughly recommend this for weeknight dinners!

You should be familiar with the confinement dish 猪脚醋? This is similar except I used chicken thigh pieces instead and way less ginger. I say chicken goes really well with the gravy. I prefer it actually. I didn’t add hard boiled eggs but you totally could to make this dish even more complete.

I used Chan Kong Thye Black Sweet Rice Vinegar which is available in major supermarkets.

black sweet rice vinegar

Too bad I can’t eat an entire pot of rice (fat issues blah), but this vinegary dish still satisfied and warmed my tummy on a rainy night. The husband prefers oyster sauce chicken aiya but what does he know. You should cook this, this week!

Black Sweet Vinegar Braised Chicken (budgetpantry.com)

Serves: 2-3
Total cost per serving: $2.90

What you need:

3 whole chicken thighs with bone, chopped into chunks
1 large carrot, chopped
10 dried shitake mushrooms, soaked till soft and stems removed
Half tablespoon olive oil
5 slices ginger
3 tablespoons black vinegar
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
2 tablespoons cornstarch solution (1 tablespoon cornstarch dissolved in 2 tablespoons water)
Enough water to barely cover all your ingredients

Steps:

Heat up the olive oil and fry ginger slices till fragrant. Add in the whole shitake mushrooms. Stir fry for a minute.

Add the chicken and carrots, followed by both the vinegar, dark soy sauce, oyster sauce, sesame oil, brown sugar and water. Allow to boil then lower the flame. Simmer, covered, for 20-25 minutes till chicken is tender.

Add the cornstarch solution to thicken. Serve hot with rice.

*Note: you can add some hard boiled eggs in the last ten minutes of simmering.

How much I spent:

$5.40 for chicken thighs
$0.30 for carrots
$3 for mushrooms
Everything else from my pantry

The post Black Sweet Vinegar Braised Chicken 鸡腿醋 appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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