Grilled Chicken Chop & Potatoes

Ingredients:

1. 6 chicken drumstick-thigh (deboned)
2. Sea-salt
3. Potato starch
4 White pepper (optional)
5. 10 large potatoes (skin removed and cut into wedges)

--------------------------------------------------

1. Season the chicken legs with the sea-salt, potato starch and (*white pepper - if you're able to) liberally. Place in container with lid and keep in fridge overnight.

2. Next day, preheat oven at 220C.

3. Line a baking tray with baking paper.

4. Place the chicken legs the undersides part up first (skin part on the paper).

5. Bake for 20 minutes.

6. Then turn the chicken legs around and grill for 30 minutes.

7. While the chicken is being grilled, prepare the potatoes. Remove the skin and cut into wedges.

8. Season with salt and (*white pepper - if you're able to) liberally.

9. Remove the chicken once they turn golden brown.

10. Place the potatoes on the baking tray and toss them around so that they are coated with the chicken oil.

11. Grill for 35minutes.

12. Serve them together!

Bon appetit!

Chilli Chicken

IMPORTANT NOTE: This dish is very high in salicylates!


Ingredients:

1. 5 red chilli pepper (seeds removed)
2. 1 garlic clove (skin removed)
3. 10 shallots (skin removed)
4. 6 large old potatoes (skin peeled and cut into chunks)
5. 8 drumsticks (with skin) (seasoned with sea-salt)
6. Sea-salt
7. 2 cups of chicken broth
8. Sunflower oil

--------------------------------------------------

1. Blend the red chilli pepper, garlic and shallots together until they form a paste. Set aside.

2. Heat a wok on high heat.

3. Drizzle some sunflower oil.

4. Once the oil is heated up, add the potatoes and cook until browned. Scoop up and set aside.

5. Heat a clay pot on medium heat.

6. Drizzle some sunflower oil.

7. Then add the blended paste and stir it continuously until a fragrant aroma wafts from the mixture and it has turned into a darker shade of colour.

8. Add the drumsticks, cooked potatoes and chicken broth.

9. Turn to low heat and allow to simmer for about an hour.

10. Scoop up onto serving dish and serve hot with rice.

Bon appétit!

PS: I could only take about two spoonful of this dish. This is a major GERD trigger for me. Two spoonful is better than none!

Chicken Stew with Chives

Ingredients:

1. 4 drumsticks/thighs (cut into half) (seasoned with sea-salt)
2. 2 stalks of chives (cut into 3 cm in length)
3. 7 medium sized potatoes (skin peeled and cut into wedges shapes)
4. Sea-salt
5. Sunflower oil
6. 1 cup of chicken broth

----------------------------------------------------------

1. Pour some sunflower oil into a large pot. Heat it up and add the potato wedges in when oil is hot.

2. Cover the pot with lid and allow potatoes to cook until soften.

3. Add the chicken, sea-salt and chicken broth.

4. Bring the stew to a boil and then allow to simmer on low heat for 1 hour with lid closed.

5. Add the chives and simmer for another 5 minutes.

6. Serve with piping hot rice.

Bon appétit!

The Stir-Fried 3-In-1 Baked Chicken Dish

Ingredients:

1. 2 baked drumsticks (meat torn into small pieces)
    * For recipe of baked drumsticks, click on LINK
2. 5 medium-sized old potatoes (outer layer removed and sliced into thin pieces)
3. 500gm of french beans (washed and cut into 2cm length)
4. Sea-salt
5. Sunflower oil

---------------------------------------------------

1. Pour about 2 teaspoons of sunflower oil in a heated up wok.

2. Add the sliced potatoes and cook until softened.

3. Add the french beans.

4. Cook until the french beans are softened.

5. Add the torn chicken meat and add a dash of sea-salt.

6. Mix all ingredients thoroughly for about approximately another 5 minutes.

7. Scoop up onto serving dish.

8. Serve hot with rice.

Bon appétit!

The Yummiest Home-Baked Chicken!

* Chicken skin contain amines. If you are sensitive to amines, it would be better to remove the skin.

Ingredients:

1. 4 large chicken drumsticks/thighs (with skins)
2. Organic all-purpose flour or organic plain flour
3. 1 teaspoon of sea-salt
4. Baking paper
5. Baking tray

-----------------------------------------------------------

1. Wash the chicken drumsticks/thighs thoroughly.

2. Line the baking tray with a piece of baking paper.

3. Preheat oven at 220C.

4. Sprinkle the sea-salt and about 1/4 cup of flour onto the tray.

5. Mix the flour and salt and rub the mixture onto the chicken parts liberally. Make sure that there is a coating of flour and sea-salt all over the chicken. This coating will make the chicken skin crunchier.

6. For the first 1/2 hour, bake the chickens undersides exposed (skin parts on the tray).

7. For the remaining 1/2 hour, bake the chicken parts with the skins exposed.

8. Allow to cool before serving.

Bon appétit!

I had the chicken with fried egg and stir-fried choy sum veggie with garlic.

Boiled some barley too!