Holy Yum Chicken

          Ingredient                                                                                                                                 1 1/2 – 2 pounds boneless, skinless, chicken thighs 
1/2 cup Dijon mustard                                                                                            1/4 cup pure maple syrup
1 tbsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. cornstarch
2 tsp. fresh rosemary for garnish

Instructions:

1. Preheat oven to 450 degrees. Line a oven-proof pan with 2 layers of tin foil.
2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it.  Turn the chicken around in the sauce to make sure it gets all coated.
4. Bake, uncovered, for 40 minutes.
5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more.
7. Sprinkle rosemary on top b4 served             

                                             

My Homemade Chicken Nugget

 

 Ingredients

1. 2 boneless skinless Chicken Breasts (that’s 4 breast fillets)..but i only use chicken mince
   1 teaspoon of Salt
   1/2 teaspoon of Parsley flakes
   1/2 teaspoon of Oregano
   1/4 teaspoon of Onion powder
   1/4 teaspoon of Pepper
   2 Eggs, beaten
   1 Cup of Flour
   about 1.5 Cups of Oil for frying (I used Sunflower seed oil)

Directions:
Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium-high heat while preparing the chicken nuggets – it should be ready to work with once half of your nuggets are ready to go in. 

Cube chicken and place in a food processor. Blend chicken until it has all been taken apart and is a fine paste. Remove to a bowl and add salt, parsley, oregano, onion powder, and pepper, and combine well.

Pour out flour on a plate and have your beaten eggs in a small bowl ready to work with.

Roll the chicken paste mixture into 34 ping-pong ball-sized balls (smaller than a golf ball).

Roll ball a “chicken ball” in flour, then in egg, and then in flour again. Then, press the ball down to make a nugget.

Set nuggets aside. 

Sprinkle the hot oil with some flour and if it bubbles really quickly right away, your oil is ready for frying. Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. Will take about 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil

(Adapted From For the Love of Food)
 

 

 Chicken nugget model.....hahahhaa

Chicken Grill with Olive Oil

Dinner with "grill ayam kampung" with olive oil....just marinated with olive oil, salt, pepper ..cut some capsicum,potato and onion...done !!. Grill for 50-60 mins..before maghrib prayer....can served after isya' prayer....hehhehe...love this simple method...healthy, fast and economy tooo...

Fish cracker....hubby bought at kuantan.....yumyummm