Baked Hawaiian Chicken Thighs


Serves: 4


8 chicken thighs with skin on

Pineapple slices to serve


300ml pineapple juice

120g light soy sauce

4 tablespoon dark brown sugar

1 tablespoon tomato ketchup

1 teaspoon garlic powder

2 teaspoon sriracha sauce


Pre-Heat oven to 200°C / Bake function
Add the marinade ingredients to a saucepan and bring to a boil, reduced heat and simmer till sauce thicken about 20 minutes, remove from heat and leave to cool.

Put the chicken in a large oven proof dish, skin side down and pour over the marinade

Put in the oven and bake for 25 minutes.

When the 25 minutes is up, turn the chicken pieces over and spoon more marinade over each one.
Cook for a another 20 – 25 minutes or until the chicken pieces are browned and cooked.

Remove chicken pieces onto a serving plate then skim the fats from the top of the cooked marinade, drizzle over the chicken.
Arrange pineapple slices on top and serve hot with rice.


Curry Chicken With Yam

Every time I cook curry chicken, I will use the same old, no fail yummy recipe using A1 paste and potatoes.  When I came across this recipe from my cookbook, I decided to give this a try, as this is the first time I see a recipe uses Yam instead of potatoes.  Among all the tuber vegetables, Yam is my favorite, but yam is not easy to find in Perth, so I have to use Taro as that is the closest thing I can get.  The house smell so nice when I was deep frying the taro.  After finishing cooking the curry and did some tasting, to my surprise, this curry is so delicious! The curry is creamy and with a tint of the taste of taro, YUM.  Though it was troublesome to have to deep fry the yam (and not very healthy too), but it is worth the extra  effort and extra calories! Guess will have to workout harder tomorrow then.😂


Oil for deep frying

450g Yam, cut into large cube

1 whole chicken (1.5 to 1.8kg), cut into bite size

6 tablespoon chopped shallots

4 stalk lemongrass, crushed 

4 tablespoon curry leaves

200ml Kara coconut cream

1 1/2 teaspoon salt, or to taste

1 1/2 teaspoon sugar, or to taste

1 1/2 tablespoon light soy sauce, or to taste

1 1/2 tablespoon oyster sauce, or to taste

6 tablespoon curry powder

700g water

Heat oil for deep fry and deep fry the Yam till golden brown, dish up and drain off oil

Leave 2 tablespoon oil in wok and sautéed the shallots till fragrant

Add in lemongrass n curry leaves and fry till aromatic 

Add in chicken and fry till brown 

Add in seasoning and yam and bring to a boil

Reduce heat, cover with lid and simmer for 20mins or till chicken is cooked

Add in the coconut cream and cook for 5 min.  

If is too watery, take one piece of the Yam and use a fork and mash it and stir it in to thicken the curry 

Serve hot with rice

Spicy Korean Chicken with Cucumber Salad


500g Boneless Chicken thigh

1 toasted tablespoon sesame seeds
To serve

Cooked Brown rice

butter lettuce leaves

Spring onions, thinly sliced
For The Salad:

250g Lebanese cucumber, thinly sliced

1 long red chilli, deseeded, cut into thinly strips

1 spring onion, thinly sliced

15g coriander leaves, roughly chopped
Salad Dressing: (mix well till sugar dissolve)

1 tablespoon apple cider vinegar / rice wine vinegar

1 teaspoon caster sugar


50g spring onions, roughly chopped

20 garlic, roughly chopped

2 tablespoon soy sauce

80g Korean hot pepper paste (Gochujang – available at Asian supermarket )

25g brown sugar

25g honey

1 tablespoon sesame oil

1 tablespoon apple cider vinegar / rice wine vinegar


1. Cut the chicken thigh into large chunk

2. Put all the marinade ingredients in a food processor and blend until a paste is form. 

3. Reserve 50g of the marinade (to serve). Pour the remaining marinade on the chicken and mix well. Marinate in the refrigerate for 30 mins or overnight

4. Place the salad ingredients in a medium size bowl. 

5. Drizzle the salad dressing over salad and toss to coat, set aside

6. Heat oil in a non stick pan over medium heat and cook the chicken till cooked chicken and brown.
7. Serve chicken with cucumber salad, brown rice, lettuce and reserved marinade. Sprinkle chicken with sesame seeds and extra spring onion, if desired

Gong Bo Chicken 宫宝鸡 (Chicken With Dried Chili And Cashews) – Stove Method


500g chicken thigh / breast filets, cubed

1/8 teaspoon Salt

1 teaspoon Chinese cooking wine / shaoxing wine

20g ginger 

6 cloves garlic

7g dried chili (or to taste), soak in hot water till soft then squeeze dry, remove the seeds and roughly chopped 

2 tablespoon oil


2 tablespoon sugar
1/2 teaspoon vinegar (I use apple cider)
3 tablespoon light soy sauce
1 tablespoon Chinese black vinegar

1/8 teaspoon Pepper or to taste 


2 tablespoon water

1 tablespoon tapioca flour


100g roasted cashews 
30g spring onion, chopped


1. Marinate chicken with salt and Chinese cooking wine for 30mins

2. Heat wok with 1 tablespoon oil, add in ginger, garlic and chili and fry till fragrant Add chicken and cook till chicken is cook

3. Add in gravy ingredient and bring to a boil, reduced heat to low, cover and simmer for 10 min or till chicken is tender (about 8-10mins)

4. Add in the tapioca flour mixture and mix well, turn off the heat, add in nuts and spring onion, stir and mix well.

5. Serve with steamed rice.

Hainanese Chicken Rice 海南鸡饭🐔🍚


Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the national dishes of Singapore and is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is also popular in Thailand and Vietnam. 

Hainanese chicken rice is also listed at number 45 on World’s 50 most delicious foods complied by CNN Go in 2011. 

Serve 6

1 chicken about 1.8-2kg

A pot of boiling water, make sure enough to cover the chicken

4 pandan leaves

5 cloves garlic, lightly smash it

1 thumb size ginger, lightly smash it 

2 teaspoon salt

A big basin of icy-cold water

1 raffia string about 30cm long

For marinade the chicken:

2 teaspoon Chinese cooking wine

2 teaspoon sesame oil

2 teaspoon salt

For brushing the chicken:

2 tbsp of cooking oil

For pouring over the chicken: (mix well)

1 tbsp light soy sauce

1 tbsp sesame oil

1 tbsp chicken stock

Method for the chicken:

Marinade the chicken for few hours or overnight 

Bring a pot of water to rapid boil

Meantime make a loop with raffia string and tie round the neck of the chicken, better still if you have a metal hook for hooking the chicken

When water is boiling rapidly, put in the chicken (breast side facing down) with the raffia string handing outside the pot 

Add in the pandan leaves, garlic, ginger and salt

When the water re-boiled, turn heat to low, close the lid and let it simmer for 20 mins

Switch off the heat and leave chicken to immense in the hot water for a further 40mins 

Remove the chicken (with the help of the raffia string or metal hook) Immerse the chicken immediately in a big basin of icy cold water for 10min

Reserve the chicken stock for the rice and soup

Remove chicken and hang it up to drip away the excess water (I use the roast chicken stand)

Brush chicken with cooking oil and leave to air dry for at least 45mins before chopping into bite sizes
Serve with chicken rice, accompany soup and stir fried veggies or with gizzard, chicken liver and chicken rice chili sauce

Ingredients for the rice

2 1/2 cup long grain rice

1tbsp cooking oil

1 lemongrass – lightly smash it

5 cloves of garlic – lightly smash it 

1 thumb size ginger – lightly smash it

3 1/2 cup chicken stock

1 tbsp sesame oil

4 pandan leaves 

2 tbsp Maggie Chicken Concentrate Stock

Method for the rice

Wash rice and drain in a colander for 30 mins

Heat oil in a wok, fry garlic, ginger and lemongrass till fragrant

Add in the rice and 2 teaspoons salt and fry till dry

Transfer to rice cooker

Add in the pandan leaves, Maggie Chicken Concentrate Stock and sesame oil into the rice cooker, mix well and cook as per normal 


Honey Roasted Chicken (Whole) – Buffalo Air Fryer Method or Oven Method香烧蜜汁烤鸡🐝🐝 🐓🐓


 Serve 4-6
Cooking time: 60 mins


1 whole chicken about 1.2kg to 1.5kg

2 tablespoon honey

3 teaspoon salt

2 teaspoon sugar 

2 teaspoon light soy sauce 

1 teaspoon dark soy sauce

1 teaspoon sesame oil

1/4 teaspoon pepper

1/4 tsp five spice powder

1 tsp minced garlic

Rinse the chicken and drain well

Combine all the marinade in a bowl and mix well and rub on the whole chicken, both inside and outside well 

 Cover the chicken with glad wrap and leave it the fridge to marinate overnight.

Remove the glad wrap the next day and leave it in the fridge for 2 hours to dry out the skin (turn the chicken upside down after an hour to dry out the other side)

Buffalo Air Fryer Method:

Insert the fork into the middle of the chicken and secure both sides to the chicken fork.

 Place the secured chicken fork into the air fryer and close the lid 

Set the timer and select roast mode/ roll mode / 170°C / 1 hour
Brush the honey on the chicken 5 mins before it is ready then continue roasting until time is up. (Note: set your own timer to 55 min and when time up brush with honey, the fork will turn by itself for you to brush the honey)

Oven Method:

Preheat oven at 180°C and bake for 40mins or until golden brown

Use a brush and brush the chicken with honey and bake for another 5 mins. Remove and leave to slightly cool before cut into bite size and serve. 

Remove and leave to slightly cool before cut into bite size and serve

Black Pepper Chicken


Today is my 2nd attempt in this recipe, when I first cook this dish last week, my eldest son loves it so much that he ate almost 3/4 of it! So today, I cook a bigger portion for both of them to share.  When I was cleaning up the kitchen, my eldest son walks in and saw the chicken and he says “this chicken is very nice!”.  Wonder will they finish up 900g of chicken tonight?


900g boneless chicken thigh 


1 egg, lightly beaten

3 tablespoon corn flour

4 tablespoon cooking oil

3 teaspoon sugar

1 1/2 teaspoon salt 

1 1/2 teaspoon white pepper powder

1 tablespoon freshly grind black pepper corns

2 teaspoon sesame oil

2 teaspoon shaoxing wine


1 tablespoon water

4 tablespoon honey

4 tablespoon tomato sauce

4 teaspoon freshly grind black pepper corns
1/4 teaspoon dark soy sauce


Cut chicken into stripes and marinate in A for at least 30min

Heat 1/3 cup of oil in a frying pan and pan fry till chicken is brown and cooked, dish up and drain

In a saucepan, add in (B) and bring to a boil, add in the chicken and coat well, dish up and serve with hot rice