14 Jan 18 (Sun) - Baked Marmite Chicken Wings, Steamed Chicken Thigh with Essence of Chicken and Kimchi Fried Brown Rice

Was given a small bottle of marmite few weeks ago and after seeing some posts of marmite chicken wings on a Facebook group, finally I decided to try my hands on the dish myself. Searched the Internet for the recipe and found one "Baked Marmite Chicken Wings" by Noob Cook. The difference between those on the FB group and the one by Noob Cook is that the former ones are done using an Airfryer while the latter one is baked in an oven. Given that I don't have an Airfryer, I have to make do with the oven-baked on. Followed the recipe closely and marinated the mid-joint chicken wings the day before. The mid-joint chicken wings turned out to be rather good, would have been even better if I had shortened the baking time slightly further than I already have.

Found a bottle of BRAND'S® essence of chicken and searched the Internet for a recipe on cooking chicken with it. Found two, one "Steamed Chicken in Chicken Essence" by Noob Cook and the other "Steam Herbal Chicken With BRAND’S® Chicken Essence" by Cuisine Paradise. Studied the two recipes and modified them to suit my cooking needs. I don't like to drink essence of chicken, however, it became more palatable after being cooked together with the chicken thigh and the herbs.

Steamed Chicken Thigh with Essence of Chicken

Ingredients: 1 small chicken thigh 5g cordyceps flower, soaked 1/2 tbsp wolfberries, soaked 2-3 red dates, soaked and sliced

Marinade:                    1 bottle essence of chicken                    1/2 tbsp Chines hua diao wine                    1/2 tbsp Chinese rice wine                    1/2 tsp light soya sauce                    1/2 tsp ginger powder

Method:

1.  Rinse the chicken thigh and pat-dry
2.  Combine the marinade and marinate the chicken thigh for at least 1 hour in the fridge
3.  Arrange the marinated chicken thigh, cordyceps flower, wolfberries and red dates on a plate
4.  Cover the plate with aluminium foil and steam for 30 mins

My brother-in-law passed me a box of kimchi, which he bought from a restaurant recommended by a friend, couple of weeks ago. The quality of this kimchi was much better than those found in the supermarket. Used some to try to cook fried brown rice. Taste-wise was rather good, however, the rice was slightly soggy. Till now, I still have problem cooking that perfect fried rice. Sigh...