Honey Roasted Chicken

This is our all-time favourite.

It's easy to make, full of colours and favour, kids finish up every bit of it and it's not expensive.

And after cooking it for the "100th" time (I think), I finally got the hang of it and the chicken to marinated and roasted to perfection. :-)

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Honey Roasted Chicken

Serves : 4 . Prep Time : 30 mins (include marinade time) . Cooking Time : 30 mins

Ingredients

1. 4 Chicken leg (or one small whole chicken if you enjoy different parts of the chicken meat)

2. Maggi seasoning sauce - 4 dashes

3. Pepper - 2 dashes

4. Sesame oil - 2 tbsp

5. Rice wine (花雕酒) - 2 tbsp

6. Honey - 2 tbsp (or one more tbsp if you like it sweet)

Additional vegetables

1. 2 medium carrots - cut into thick strips

2. 2 medium onions - cut into wedges

3. 1 bell pepper (yellow for added colour) - cut into wedges

4. brocolli - 1 floret cut into smaller florets

Method

1. Marinade the chicken with ingredients 2 - 6.

2. Set aside for 20 mins.

3. At the meantime, peel and cut carrots and onions.

4. Place chicken, carrots and onions into baking tin. (You may use the disposable foil baking tin for easy clearing up)

5. Set oven to 240 deg celcius.

6. Put in oven to bake for 30 mins, turning over the chicken after 15 mins for even roasting.

(You may want to roast it for another 10 mins if the chicken meat is not fully cooked)

7. While the chicken is being roasted, cut the broccoli.

8. Blanch broccoli in boiling water for 3 -5 mins. Toss in 1 tbsp of olive oil and set aside to serve as a side dish.

Serve with rice or mashed potato. Pour the gravy over for a sweet aromatic meal.

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Tips

How to know if the chicken is cooked?

Pierce a toothpick into the thickest part of the chicken (usually at the joint of the drumstick and thigh). If the liquid that comes out is clear, then the chicken is cooked.

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Chicken Pasta In Mushroom Soup

I am very proud of this particular one-dish meal that I created myself. Tastes great, has absolutely no oil, and a healthy dish that has all the nutrients required for one full meal. 

And it's so easy to make. Right out of a lazy girl. :) 

I love to cook, it's the preparation and the cleaning up that I hate. Thus the creation of this dish.

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Mushroom Soup Chicken Pasta

Serves : 3 . Prep Time : 10 mins . Cooking Time : 20 mins

Ingredients
1. One can of Campbell mushroom 
(you can choose the low-fat version if you are watching your weight)
2. One pack of chicken wings (6 pcs) 
(or whichever part of the chicken you like, however after trying 
out the different parts, I still prefer the chicken wings)
3. One cup of mixed vege
4. 3 stalks of celery, cut in pieces
5. Two cups of seashells pasta
(or my other favourite is linguine)

Optional Ingredient
6. 1/2 can of sliced button mushroom
(for those who loves extra mushroom in the mushroom soup)

Method
1. Boil the pasta in water until soft. Then drain the water and set aside. 
(This would take about 20 mins or more, so boil the pasta first)
2. Pour the Campbell soup into the pot and add hot water to fill 1/2 
can of the soup to clear the remaining soup in the can.
3. Use medium heat until the soup boils. 
Stir the soup occasionally to prevent the soup from sticking 
to the base of the pot.
4. Add in the chicken wings, mixed vege, celery and mushrooms to the soup.
5. Turn down the heat to small and let the ingredients cook in the soup.
6. Continue to stir occasionally until the chicken cooks.
7. Pour the soup over the pasta with the ingredients.

Tips
How I cook this dish usually would be to use the Cornell pot to cook the soup and the ingredients on the stove, then add in the pasta to the pot. 
Then serve the Cornell pot on the table for my family to scoop out what they want.
Then the remaining soup will go into the fridge, still in the Cornell pot.
This would save me a lot of cleaning up.

Enjoy!