funny side up

This is an easy weeknight dish that's packed with flavor. Herbs, lemon, butter, and roasty chicken-- what's not to love? 🤤 🌱Tools Mixing bowl Bowl lid or plastic wrap Tongs Butter knife 🌱Ingredients 1 pack chicken thigh, skin scored 1 tbsp butter* * 2 garlic minced* * 1 tbsp oregano* * 1 tbsp thyme* * 1 tbsp evoo or grapeseed oil* * 1/4 lemon, juiced* * If you prefer this dish to have more sauce to drizzle over the chicken and/or your paired carbohydrates or greens, make and sauté an extra portion of the marinade * . 🌱Steps Mix very well in a bowl, slathering every nook and cranny. Cover and let it marinate in the fridge for at least 2 hours to overnight.  When ready to cook, heat a wide pan to medium heat. Add butter, let it melt and spread around. Add the chicken 1 by 1, skin side first. Let it brown, about 5 minutes.* Turn over to cook the other side.* Add butter, as needed. Garnish with lemon rinds or lemon slices. Serve and enjoy with a cuppa rice, boiled potatoes or v...

Fast and furious. 😜 Be inspired by those cooks who masterfully wield their woks hawker style, and serve up your dish hot & pipin' in just a few. Easy, fast, and packed with flavor! Ingredients (by order of use): 250g chicken, diced about 2cm. Cornflour dash of salt & pepper. Marinate for 20minutes. 1 tablespoon of coarsely pounded black peppercorn 40g of butter A tbsp of.cooking oil 1 medium size red onion (optional) A bunch of curry leaves (optional) 1.5 tablespoons of oyster sauce 0.5 cup of water 0.5 teaspoon of salt 1/4 teaspoon of sugar 4 stalks of spring onion (optional)  1 tablespoon of premium dark soy sauce 2 tablespoons of Chinese cooking wine (Shaoxing Huatiao wine) Tip(s): add cornstarch solution, (a tsp of conrstarch to a tsp of water), this helps thicken sauce if you've somehow added too much water). 😁 💡 Inspired by:  Spice n Pans Black Pepper Chicken

Well, what's all the hulla on the chicken cashewla ? (me, channeling my ChefJohn-FoodWishes 😼) If you want to snazz your stir-fry a notch, add some nuts! and, Why NUT! Tools  🥜 wok Steps 🥜 1 cup raw cashew , toasted at 176C/350F for 5-8 mins, or pre-roasted. 250g chicken boneless, diced dash of salt extenders - (optional) 1 carrot, sliced half-moon or julienne 1 rib celery, sliced thin 1/4 bellpepper, diced button mushroom, sliced what-have-you?  broccoli, cauliflower, zucchini, your sky's the limit. aromatics - 1-inch knob of ginger , grated or minced 4 cloves garlic , grated or minced 1 bunch of spring onion, sliced to strips sauce -  2 tbsp        soy sauce 1 1/2 tbsp vinegar 2 tbsp        sugar or honey 1/3 cup     chicken/veggie stock 1 tbsp        cornstarch pinch         white pepper others - cooking oil 1 In a wok, add and heat the oil on high. 2 Stir-fry th...

There is the dilemma that some of us ask at some point in our life.... which came first, salted egg or chicken? ۟🐔 Harhar.  (But carryin' on... 😁) I will say they both came at the same time exquisitely! Here in merlion city, almost every type of food has got a salted egg version of it. No kidding! There's salted egg burger, salted egg prawns, salted egg pasta and even salted egg pastry. The latest fad, it seems, is the salted egg potato chips. I wonder what salted-egg-ish concoction will come up next! Despite the hype for some other salted-egg-ed things, this chicken recipe is more of a classic Singaporean dish. It is very tasty and, happily I learned, quite simple to make too. For this delicious food, i will gladly point you to Meatmen.sg's video recipe. I'm a huge fan. If you aren't yet, let me just tell you that their take on this is  e a s y  to follow. Their video is a feast for the eyes, the music will pump up your energy in the kitchen. 👍👍 ❣By t...