Slyvester's Kitchen

Splash of balsamic sauce to heighten the flavour

Given two days of unrecorded leave, again, I have no exact planning. After long tiring 2 weeks of outstation, being at home is a much relief that somewhat a luxury that I can afford. The problem with being at home is that you have to cook and prepare your meal by yourself. Wish my area have PizzaHut or KFC or Domino's delivery.... how fortunate is that...

Cheesy gratin and grilled chicken for my brunch

For today, I had oven grilled chicken and potato carrot gratin for my brunch. Oven grilled chicken is nothing of a cooking adventure. The potato carrot gratin is. The labourius mise en place prior having tasty and hearty gratin quite time consuming since I did not have mandolin to help me slicing the carrot and potato. The patoto and carrot chip have to be layered one by one, intermittently top with cream and cheese concotion between the layer. Having said so, a little more of an effort and sincerity won't harm if you want a good and blessed meal aren't you??

Bon Appetit...

Hainanese Chicken quite popular dish among Malaysian. The chicken is cooked in slowly simmering broth of ginger, garlic and light soy sauce for about an hour. Once done, it has to be rested fully before chopped into bite size. Failure to do so will result in dry meat rather than juicy, succulent chicken bite. The remaining chicken stock will be normally used to cook the chicken rice. But for my version, the broth is used to soak the glass noodle.

Commercially, Hainanese Chicken will be served with array of dipping sauce from as simple as chopped garlic and ginger in light soy sauce to more laborious spicy chili condiment with tamarind juice. For home consumption, any condiment will do...

Cooking in paper (en papillote) is another technique that seal and retain all the wonderful cooking juices and flavor inside a dish without dissipated out. For my version, I use hindquarter of a chicken, marinated in spice mix, tossed in selection of summer vegetables: cherry tomatoes, celery, radish, green pea and shiitake mushroom. For fast and even cooking, I use maximum microwave heat for 5 minutes before continue on low heat for another 10 minutes.

Detail recipe as below (single serving)

Ingredient:

chicken hindquarter (roughly about 250g)
marinade (all spice mix, salt, pepper and sweet soy sauce)
3 cloves of garlic, lightly crushed
thumb size of ginger, thinly sliced
100g of green pea
100g of cherry tomato
50g of shiitake mushroom

Extra: Baking paper, approx 30cm square

Method.

Marinade chicken in a bowl and leave for 1 hour to allow the flavor seeps into the chicken meat.
At the end of marinating time, add in all the vegetables along with garlic and ginger. Roughly mix all the component together.
For en papillote, fold the baking paper diagonally in half to make a center seam. Place chicken hindquarter next to center seam and put the rest of vegetable mix on top of chicken.
Oppose the remaining half of baking paper and fold in the edge to make a tight seal as to resemble paper package. Put on microwave safe baking tray.
Microwave at high heat for 5 minutes and continue cooking in low heat for another 10 minutes.
Allow standing time for another 5 minutes before serving. Serve in unopened package.

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