Gg’s Spicy Roast Chicken

I combined two spice rubs and voilà! Another  great marinade for chicken!

Gg’s Spicy Roast Chicken Recipe:
(serves 2)

Ingredients

  • 2 whole chicken breasts on the bone

   Marinade

Directions

   Marinating

  1. Throw all ingredients into a zip lock bag or airtight container big enough for chicken and mix. Taste for seasoning and adjust to your liking.
  2. Add chicken to the marinade. Coat chicken well marinade. Leave in the fridge to marinate overnight or up to a week. Turn chicken occasionally.

   Cooking

  1. Take chicken out of the fridge, transfer to a roasting tray. Arrange the chicken so it is laid flat with the meat and skin side facing up. Place on the lowest rack in the oven.
  2. Set the oven to the conventional cooking setting () at 200 degrees Celsius. This allows the chicken to warm up and the skin to dry while the oven is heating up at the same time. Dry skin = crispy skin.
  3. Once the oven is properly heated, start timer to roast chicken for 30-45 minutes. Your nose is your best indicator of whether food is cooked. Once you can smell delicious aromas wafting from the kitchen, your food is more or less cooked.
  4. When chicken has turned slightly golden brown, switch the oven to the fan assisted grilling setting () and turn the heat up to 250 degree Celsius. This renders the fat and crisps the skin. About 8 to 15 minutes.
  5. Turn off oven and remove chicken from the oven. Allow chicken to rest 10 to 15 minutes.

Gg’s Chinky Salmon with Chinky Stir-fried Vegetables & Rice

Marinated salmon, grilled in the oven is served with steamed rice and some very simply fried vegetables. The vegetables are quickly stir-fried while the salmon grills making this fuss-free meal that will still impress. I cooked the salmon all the way through this time as we were having it with rice.

Gg’s Chinky Salmon Recipe:
(serves 2)

Ingredients

  • 2 thick salmon fillets

  Marinade:

  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons sake
  • zest of 1 lemon
  • 2 garlic cloves (finely minced)
  • few sprigs of cilantro (roughly chopped)
  • few sprigs of spring onions (roughly chopped)
  • 4 – 5 slices of sliced old ginger
  • 1 medium fresh red chilli (sliced) or 1/2 teaspoon dried chilli flakes (optional)
  • 1/4 teaspoon ground white pepper

Directions

  Marinating:

  1. Combine all marinade ingredients in a ziplock bag or container. Mix well.
  2. Add salmon to marinade. Coat well.
  3. Refrigerate overnight or up to 3 days.

  Cooking:

  1. Pre-heat oven on the conventional cooking setting () at 200 degrees Celsius.
  2. Lay a piece of baking paper on a metal rack placed on a baking tray.
  3. Take salmon out of the fridge, remove from marinade and pat dry.
  4. Arrange on baking paper and place in the oven on the second rack from the top. Switch the oven to the fan assisted grilling setting ().
  5. Cook for 15 – 20 minutes depending on the thickness of the salmon and how well done you like it.

 

Gg’s Chinky Stir-fried Vegetables Recipe:
(serves 2)

Ingredients

  • 1 big broccoli (divided into bite-sized florets)
  • 6 fresh shitake mushrooms (sliced)
  • 1 handful cherry tomatoes
  • 12 small prawns (peeled and deveined)
  • 2 garlic cloves (roughly minced)
  • 5 tablespoons vegetable oil

  Seasoning:

Directions

  1. Combine chicken stock, soya sauce, mirin and sesame oil in a small bowl.
  2. Heat 2 tablespoons of vegetable oil in a frying pan or wok over a medium fire.
  3. Add shitakes to oil and fry for 2 minutes till cooked through.
  4. Add 1 tablespoon of vegetable oil and garlic. Fry till garlic is light golden and fragrant.
  5. Add the remainder of the oil and broccoli. Toss to coat broccoli in oil. About 1 minute.
  6. Add  cherry tomatoes, prawns and seasoning. Turn the fire up to high.
  7. Toss well. Add a splash of cooking wine once prawns are cooked.
  8. Give it a final toss and serve.