Tender Juicy Pan-fried Chicken Breast

The skinless chicken breasts were first marinated and later pan fried to give them a nice aroma. Finally, they were simmered using the remnant heat of the closed pan, and the juice of the breasts to tenderly and juicily soft. Cut the breast meat into thin slices, drizzled with sesame oil, or teriyaki sauce, and the dish was ready to serve with hot rice 😋🍚

The dish was prepared using Benja Chicken. Raised without using growth hormones or antibiotics, Benja Chicken is 100% natural and certified by the American NSF International. The chickens are fed with filtered water and brown rice – a superfood rich in Gamma-Aminobutyric acid, antioxidants and vitamins B3, B6 and B9.

Serving: 3 to 4 persons

Ingredients

250g skinless chicken breast, thawed

Marinade

3g hua diao jiu/rice wine

2~3g low-sodium salt

1g light soya sauce

3g dark brown sugar

dash of pepper powder

2g potato starch

10g rice bran oil/vegetable oil

Directions

1. Thaw and rinse the chicken breast.

2. Cut the meat diagonally into 3 slices of about 2 cm in thickness.

3. Marinate the chicken breast for about 5 to 10 minutes while waiting for the pan to warm up.

4. Line a thick base pan with parchment paper, and heat up using medium-high heat.

5. Pan fried one face of the breast meat for about 3 minutes or till the face has browned. Cover the pan with a lid while cooking.

Flip over and brown the other face of the meat at medium heat for about 3 minutes. Cover the pan with a lid during cooking.

Shift the pan away from the heat source, without opening the lid, let the meat simmer in the pan for about 1 hour.

End of 1-hour simmering.

The tenderly cooked meat sat in delicious chicken stock. You can harvest the chicken stock to cook chicken rice.

6. Cut the cooked chicken breast meat into thin slices and serve plain with sesame oil, teriyaki sauce, or black pepper sauce

Teriyaki Sauce

Ingredients

10g dark brown sugar

10g raw sugar

10g mirin/sweet rice wine

10g hua diao jiu/rice wine

10g low-salt light soya sauce

2g Maggie seasoning sauce

2g garlic, peeled and crushed

About 30g water

pinch of salt

2g potato starch mixed with 15g water

Directions

1. Heat about 1 tsp of vegetable oil with crushed garlic till golden and fragrant.

2. Mix the first 6 ingredients together, and pour into the hot pot. Wait for the sauce to bubble before pouring the water.

3. Add salt to taste, and thicken the sauce by adding the potato starch water. Stir to get a smooth sauce.

4. Pour the teriyaki sauce over the cooked chicken breast meat slices before serving 😋

Chicken Tempra 葱香酸甜鸡

A sweet and sour chicken dish which involved very little and simple ingredients to prepare. I have to thank my dear IG friend Sweetie Pie for sharing the recipe with me 💝💓😍 I altered the recipe slightly by adding palm sugar instead of cane sugar to give a better flavour and golden colour 😄

Servings: 4

Ingredients

4 chicken drumsticks, about 550~600g
1 bulb large red onion
2 red chilies

Marinade
1 tsp dark brown sugar/raw sugar
1 tsp low-salt light soya sauce
1/8 tsp pepper

Gravy
1 tbsp low-salt light soya sauce
1 tsp dark soya sauce
2 tbsp granulated palm/coconut sugar
3 small cubes rock sugar, optional
80~100ml water

juice from 1/2 a big lime
salt and sugar to taste

Garnishing
green scallion
red chili, cut
chinese coriander

Directions:

1. Rinse drumsticks and marinate with marinade for about 30 minutes.

2. Cut half of the big onion into strips, and chop the other halves into fine bits.
Deseed the red chillies and cut them into thick slices. Set aside.

3. Add about 1 tbsp of olive oil in a frying pan, add chopped onion, cook over medium heat till the onion turns fragrant and translucent. I prefer to loosely close the lid to get the onion soften faster.

4. Add granulated palm sugar,

light soya sauce,

dark soya sauce,

rock sugar cubes,

and wait for the palm sugar to melt and bubble. No need to wait for the rock sugar to melt.

5. Stir in the cut red chillies,

and wait for the content to bubble again.

6. Coat the marinated chicken with the sauce, and cook till the meat just turn white.

7. Pour the water in, cover with the lid, and wait for the sauce to boil.

8. Add the onion strips in, cover with a lid, and let the content simmer for about 40 minutes at low heat, or till the meat is tender.

9. When the gravy has thickened, add salt and sugar to taste.

10. Add and coat the meat with lime juice at the end of the cooking.

11. Garnish the chicken with cut spring onion, red chilli and chinese coriander leaves. Serve with warm steamed rice 😋

I think this chicken dish can go well with the jackfruit salad. I'll update the photo after my next cooking 😊