Mrs. Chan

Archive for the ‘Chicken Dishes’ Category

nasi ayam ala briyani

In Chicken Dishes, Labour of Love on July 4, 2011 at 12:01 am


“But I’m starving,” said the wife while we’re stuck in a traffic jam on Kerinchi Link and the fuel indicator wouldn’t rise to the occasion.

“but what if the car stalls 200 meters from home?” said I.

There are 3 gas stations along the 2km stretch between here and the house, so why can’t we fuel up first?

“But I’m starving.” said the wife.

By the time we reached home it was indeed late and Margaux was starving as well.

Okay, 30 minutes, I told myself, you have 30 minutes to prepare a dinner for the 3 of us, you hear?

So, the usual “one-pot solution” came to mind and we have chicken, and we have rice, so naturally it’s gonna be chicken rice, right?

But chicken rice of what kind?

We all love the Hakka style chicken rice but that requires a copious amount of grated ginger and Margaux doesn’t like to have ginger in her mouth; but she could handle crushed ginger coz she could remove them from her plate.

And so I started crushing garlic and ginger, with their skin on, and browning them in the deep cast-iron pot, with some sea salt, on very low fire.

While the garlic and ginger were browning in the pot, I started washing the basmathi rice and an idea came to mind: bryani!

Margaux’s first encounter with bryani was at Auzani’s sister’s wedding banquet and she couldn’t stop eating it, and I have “tapao” bryani for her a couple of time since then.

But bryani is a time-consuming meal to make, and I have 30 minutes.

And so I started boiling the rice in a pot of salted water, and when the rice was half-cooked, I removed it from the stove and drained the water.

I then mixed the chicken with the now browned garlic and ginger, spread them to cover the bottom of the cast-iron pot, and then added the half-boiled rice to completely cover the chicken.

Fearing the rice might lack flavour, I added a huge chunk of butter at the top of the pile, and sprinkled some sea salt on it.

And then another idea came to mind: eggs!

And so that’s how the 3 eggs landed in the pot as well.



I knew it back then that it will take more than 30 minutes to cook that meal, and I was secretly hoping that they wouldn’t mind waiting if I keep them entertained. But I was no entertainer.


Margaux loved the meal, but wifey and I knew that we should’ve let it cook for another 10 minutes to be perfect.

But we were starving.



Thyme Roasted Chicken

In Chicken Dishes, Hakkamui Cooks, Sunday Brunch on March 21, 2011 at 8:49 pm

a delighted Margaux

Oh! It’s Ready!

When we were signaled that Agnes’s Thyme Roasted Chicken is ready, there was cooperation. Everyone just got out of the pool, gather round her patina laden 14 ft lacquered table she gotten as a bargain from an antique dealer in Malacca.

No body negotiates like Agnes. What Agnes wants, she normally gets.

Yeah, she got us all drooling and salivating. Queuing politely. Anyway, with such a big chicken on the platter, no one needs to rush. You got to hint on your favourite part though. Since Stevie was carving the bird, I needn’t have to ask.

first come first serve

this thigh for me

kiddies first

sharing is togetherness


For those waiting for this recipe, be warned.

Firstly, this is Agnes’s maiden attempt to cook something on her brand new SMEG. No matter how great or reputable the make is, good roasting requires good handling of temperatures, ingredients and time in oven.

Secondly, Agnes loves to vary and replace ingredients to the availability or sometimes, as she puts it, based on her mood and liking at that point of time.

We encourage you to be adventurous. Use your intuition, it’s there, Come on use it!

Welcome to the “agak-agak” world of Momsie.


1                 Whole Free Range Chicken

3                 Potatoes

1                 Large Lemon

1                 Bunch of Thyme

20              Black Peppercorns

20              Cloves of Garlic

some          Asparagus

some          Streaky Bacon

some          Butter

some          Sea Salt

Choose your favorite potatoes. In our case, we had these 3 lying around and decided to rid of them. It is not good to keep potatoes for too long, least they start sprouting. If you love vegetables, feel free to toss in whatever you fancy. Carrots, squash, capsicum, pumpkins or onions.

Timing is important. If you decided on asparagus or capsicum, put them into the oven during the last 20 mins. You do not want them too soft when overcooked.

Prepare the chicken ahead. After it is clean, pat dry with a paper towel. Rub salt generously on the inside and outside. Cut the lemon into wedges and stuff it inside the cavity. If you prefer more thyme aroma, stuff more of it too. Leave it aside and you can move on to prepare the rest.

Set the oven to a temperature of 375F.

Rub a big roasting tray with butter. Put the chicken onto the centre of the tray and surround it with the cut potatoes. Spread the balance thyme and sprinkle some sea salt and peppercorns. Carrots can add colours, onions are best.

The highlight and most important ingredient is the streaky bacon to be spread across the chicken breast. Make sure you buy the non-smoked version. The bacon strip will be cooked and becomes crispy and releasing an aroma so inviting. Besides, the coverage will help keeps the breast part moist.

If you don’t prefer the strips of bacon, drizzle some olive oil over the chicken.

Put the tray into the oven and roast it for 40 mins at 375F. Put in your asparagus and turn down the temperature setting to 200F for a further 20 to 30 mins.