Browsing Tag

chicken

Tian Tian Hainanese Chicken Rice

Reviews June 3, 2013

On planning my recent trip away to Singapore and Japan, I was happy to see a post on ChopinandmySaucepan’s food blog detailing a recent experience at Tian Tian Hainanese Chicken Rice in Singapore. Having only visited there once on a layover as a child, I was happy to put something so delicious-looking on my must-eat list. Plus, with Anthony Bourdain touting Tian Tian as his favourite spot to eat Hainanese chicken, I didn’t really need much more convincing.

(vid above) Anthony Bourdain enjoying Hainanese chicken rice at Tian Tian.

Admittedly I had very little experience with Hainanese chicken rice in Sydney. I remember first ordering it in Chatswood at an Asian food court and was somewhat disappointed. The rice was bland and flavourless, the chicken dried out and nothing special at all. I couldn’t really see what all the fuss was about and so did not ever bother to order a second time. However, upon glancing upon Chopinand’s blog post about Tian Tian – I was immediately entranced by the glossy, gorgeously moist looking photos of luscious looking chicken and from that I was convinced that I had to give Hainanese chicken a second try.

One of the reasons I was so excited to visit Singapore is because of its insane cleanliness. As a kid, my mum put the fear of God into me about street food (which everyone knows is the best stuff!) and so I was never allowed to sample any on our family trips to the Philippines (much to my disappointment). Even now as an adult, I hear my mum’s voice echoing every time I have the opportunity to sample some tasty but potentially dodgy-looking street food while travelling. Fortunately Singapore solves this issue by displaying mandated signs pretty much everywhere food is served, which lets you know what sort of grade (A, B, C or D) their establishment has received from their National Environment Agency. You can’t really get much more reassuring than that. Plus the fact that everywhere in Singapore is so unbelievably spick and span makes me think that their kitchens have just as high a standard of cleanliness. So given this, Singapore is pretty much my dream destination – my one opportunity to safely gorge myself on as much cheap and delicious street food as possible!


Hainanese Chicken Rice, $3.50 SGD. Comes with their famous chilli sauce and dark soy sauce and a bowl of chicken broth (not pictured).


Why not grab a frosty glass of sugar cane juice?


Or a melon-soy smoothie?

So the verdict?

Tian Tian’s Hainanese chicken was without a doubt the best chicken rice I have ever had (including several other restaurants we sampled whilst in Singapore). 

The chicken was so unbelievably packed with moist, juicy flavour and the chicken rice was incredibly good. There were plenty of sauces and condiments to add to the dish, but it was SO good that I ate about 3/4 of it before I even remembered they came with it – and to be honest it didn’t really need it. It just tasted so damned good by itself.

With a price of $3.50 SGD per plate, it’s almost embarrassingly cheap (especially for Sydney-siders!). For chicken this good, I would expect to pay three to five times the amount in Sydney, should anyone ever master Hainanese chicken the way they have at Tian Tian.

It’s a shame that I only visited Singapore for three days. Had I stayed for longer, or come to the Maxwell Food Centre earlier, I definitely would have visited Tian Tian on more than one occasion! I definitely will be looking for my Hainanese chicken fix in Sydney. Here begins the quest to find something that’s nearly as good as Tian Tian’s!

xox
C

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endproduct

Crispy Moroccan Chicken

Uncategorized March 26, 2011

I love throwing together easy, simple ingredients to make a delicious dinner for myself and my fiance.

On this particular night, I wanted to make something Moroccan spiced to go with my new cous cous craze and this is kind of what I came up with and Mike and I were pretty pleased with the results. Definitely going to keep this one around for time to come! I love throwing things in the oven and then coming back later and dinner is pretty much done. It also gives you an opportunity to clean up all of the mess that you created (which I tend to do quite a lot) in the process.

Ok! Lets get started.

Ingredients: Serves 2.
4 chicken thighs (this makes a big dinner! if you are a girl, like me, you may just want 1 chicken thigh for yourself. keep the remaining in the fridge to slice for a sanger. brill!)
2 teaspoons of moroccan spice
1 teaspoon of garlic powder (optional)
1/2 a cup of plain flour
some olive oil.

Line a baking tray with some baking paper and preheat the oven to about 180 deg C. In a small bowl, blend together flour and spices.

Rub your chicken thighs with about a teaspoon of oil or less per thigh.

Dip each thigh into flour/spice mixture until thoroughly coated and place on baking tray.

Repeat until all chicken is coated.

Chicken after abou 1 hour – golden brown.

Bake in a hot oven for about 1 hour, or until golden and crispy. Occasionally turn then about every 20-30 minutes to evenly brown them.

You could take them out at 1 hour and they would be fine, but if you have some extra time, 1.5 hours turns the thigh meat into a dark golden, lovely colour and the meat literally falls apart.


Chicken after 1.5 hours – dark golden brown and.. amazing.

Serve with cous cous and steamed greens and most of all.. Enjoy!

xx

Christine

 

6 Comments
chickencashewsalad

Asian-style Chicken Salad

Uncategorized April 12, 2010

I got the inspiration for this one from Anh’s food blog, specifically her recipe for roast hoisin chicken and I came up with this chicken cashew nut salad.

Ingredients
500g chicken thigh
1/4 cup hoisin sauce
2 tablespoons brown sugar
1 teaspoon grated ginger
2 cloves garlic, minced 
1 tablespoon soy sauce 

Combine all ingredients in a shallow bowl and allow to marinate for 1 hour or overnight. Preheat oven to 180’c and place chicken on a lined baking tray. Bake for 20-25 minutes, or until golden and cooked through. 

Remove chicken from the oven, rest, cut into strips and add to salad.

Salad to serve – 
120g mixed salad leaves
1 cucumber, roughly chopped 
Dressing (1 teaspoon honey / 1 tablespoon balsamic vinegar / 2 tablespoons olive oil – mix and pour over salad)
Toasted cashew nuts to sprinkle
Combine all ingredients (except cashews) and toss well to coat. Sprinkle with cashews. 

Christine

3 Comments
final-seasoning

Creamy Chicken Mushroom Pasta

Recipes April 12, 2010

This pasta recipe is an old family favourite. It’s really easy, cheap and delicious and feeds a crowd. 

Creamy Chicken and Mushroom Pasta 
Ingredients

750g shell pasta, cooked to pack instructions 
2 brown onions, roughly chopped 
4 cloves of garlic, finely chopped 
4 tablespoons of butter
400g tin cream of mushroom soup 
1 cup grated tasty cheese
4 tablespoons of plain flour
2 cups (500mls) of (cold) milk (more or less. depends on how thick you want your sauce.) tip: using cold milk for a bechamel means less lumps! 
The shredded meat from 1 large barbecue chicken 

Melt butter in a heavy based oven-safe pot. Add the onion and garlic and cook, stirring, for 3-4 minutes or until the onion softens. 

Add the flour and whisk for 1 minute, or until the flour is slightly golden and smells nutty. Add the milk, whisking continuously until fully incorporated. Bring to the boil and cook, stirring, for 1-2 minutes, or until slightly thickened. Add the cream of mushroom soup and the cheese and whisk until cheese has melted. TIP: If the sauce consistency isn’t right, either reduce it until thickened or add more milk to lighten it.  

Add shredded chicken and pasta and toss until just heated through. 

TIP: Pour into a baking dish and sprinkle with a mixture of extra cheese and panko breadcrumbs and grill until melted.

10 Comments