Sunday, Oct. 21, 2007, 1:10 p.m., Recipe: Honey Soy chicken nibbles

Credit to my mom for teaching me the original recipe.
Serves 4.

approx. 1.5kg chicken nibbles (washed to remove feathers, etc)

Marinade:
125g honey
2 cloves of garlic, crushed or chopped (optional)
de-seeded chili, crushed or chopped (optional)
Soya sauce, to make it up to 200mL

Additional seasoning:
Ground white pepper
Honey
Sesame oil
Sesame seeds

Optional extras:
Potatoes, thickly sliced

1. Prepare the marinade - put all ingredients into a bowl or pyrex cup and stir well so that honey is all mixed through. Let stand for a few minutes.
2. Put chicken into large bowl. Slowly pour marinade over chicken. Add pepper powder. Mix marinade through chicken. Cover, and stand for approx. 1 hour in the fridge.
3. Take bowl out of fridge, and mix again. Return to fridge.
4. Repeat previous step at least once more before cooking. If marinating overnight then mix 4 times so it is spread evenly: before bedtime, in the morning, in the afternoon and before pre-heating oven.
5. Pre-heat Convection oven onto Bake at 200C.
6. In a roasting pan, wipe the sides (base & sides) with oil (sesame for preference) to prevent the food sticking. If using sliced potatoes, line the base with one flat layer of potatoes.
7. Put chicken into pan, so that skin is exposed to air as much as possible or as personal preference demands.
8. Optional: baste the chicken with honey/sesame oil, or pour marinade over chicken to just slightly coat base of pan.
9. Cover the pan with foil. Cook the covered chicken at 200C for 20 mins, then baste. Return to oven at 180C for 50min-1hr.
   Pour off excess liquid - can reserve liquid and use in other cooking (e.g. rice).
10. Baste, and return uncovered to oven for 15min. Baste every 5 min. Optional: Sprinkle sesame seeds at final basting.

To serve: either as entree, or with salad, or with rice.

Variation:
* At the preparation stage for the chicken nibbles, scrape the skin&flesh of the drums towards the fleshy bit.
* Use chicken drums instead of nibbles.

My favourite is to have these left-overs in my congee - boil up some congee (1 rice: 4 (or more) water, so it goes all soupy) and add the left-over chicken and potatoes and some gravy at the final stage of cooking.

Next:Recipe: Chili Prawns | Prev:woohoo! Clocked Wii: Zelda Cave of Ordeals!
(c) Sockii