Chicken fried…

Come to think of it, we hardly ever cook our own fried chicken even though we may tapao some from Colonel Sanders or our own Sarawak franchise once in a long while to eat at home. I suppose that is a good thing as fried chicken, though the favourite of many, is not all that healthy and we should limit the number of times and not go for those that frequently.

Instead, we often roast our chicken…

We just marinate a thigh or two or some chicken wings and put them in the oven to roast/bake. This is definitely a lot healthier than deep frying.

That day, my girl had some free time on her hands so she said she would do the cooking for the day. She marinated the chicken thigh with lemon juice, a bit of evaporated milk and some rosemary and Italian herbs and placed it in a baking tray, lined with aluminum foil, to bake in the oven…

It turned out really nice and for dinner, she roasted another one of the same…

We sure enjoyed our meals that day.

Of course, there are so many ways you can marinate the chicken – it is up to your imagination. As a matter of fact, even if you just rub the meat with salt and pepper, it will be very nice already as you can get to enjoy the sweetness of the meat.

We have the chicken steamed when my missus cooks her most delightful chicken rice and she also has some stir-fry recipes for chicken for instance, the one with potatoes in soy sauce or the one with ang chao (the red lees from the making of the traditional Foochow red wine)…

Otherwise, we can always cook curry…

…with it or one of those delightful Malay(sian) dishes.

Sometimes, we cook chicken soup with char bee lau (the fragrant root) or with seng see, dong quai and all the rest (at times, wrapped and steamed…

…like how they do it at the Chinese restaurants) or with our traditional Foochow red wine and lots of ginger and everything else…

…like what I did the other day for the mee sua (thread/strong longevity noodles) for my girl’s birthday.

Talking about the latter, I did not cook all the chicken, just the thighs and the wings so we still had some of the meat leftover. The other day, I took it and cooked chicken soup with it in that exact same way. We are not fond of the meat (breast) but the soup is nutritious and we do enjoy that. There was some leftover and I also found a tub of bihun in the fridge, pre-soaked to soften – my missus fried some one morning and for reasons unknown, she did not fry all of it. I heated up the soup and had it with the bihun

…for my breakfast. It was all right but I think I prefer mee sua or even hung ngang (the thick bihun).

What about all of you? How do you usually cook and eat chicken in your homes?