Garlic Ginger Honey Baked Chicken

Yes, yes, yes!

This garlic ginger honey baked chicken is always a winner at dinner!!! Woohoo! I’ve been making this recipe for several times already and it never failed me. The chicken always turn out juicy, tender and moist. I love the sweet and salty combination of this recipe. Soy sauce and honey is a match made in heaven! I could eat a dozen of drumsticks in one go.

I usually make this when I’m lazy haha, yes, you got me… I was a bit lazy last night because of the  bed weather. It’s nearly summer here in New Zealand but it felt like Winter has never left. In fact, in the southern part of the country, it’s still snowing and it’s super cold.

It is also a time saver and an inexpensive dish! One pack of chicken drumstick in Pak n Save costs only $5.00 in some days, so we stock our freezer with it. Defrost it when I don’t feel like staying in the kitchen for a long time. Marinade – Put it in the Oven – Leave it for 20-30 minutes – Turn the chicken on the other side to cook – Come back for another 20-30 minutes and there you have a delicious Asian chicken dish!

My family loves this garlic ginger honey baked chicken with white steamed rice and coleslaw. Potato salad would be a nice side dish too. Have a go and let me know how it turn out to you!


1 kg. chicken drumsticks
1 piece ginger, (2 inch), peeled and julienned
6 cloves garlic, peeled and minced
4 Tbsp soy sauce
2  Tbsp oyster sauce
2 Tbsp honey
1 Tbsp sesame oil
white pepper and salt to taste
Pinch of Chinese five-spice powder, optional


1. Always rinse the chicken and pat dry with paper towels before adding the garlic and ginger. Gently rub them on the chicken to infuse the flavor. In a bowl, add the rest of the ingredients to the chicken and mix well. Make sure the chicken drumsticks are coated nicely with all the ingredients.

3. Marinate for at least 30 minutes. For best result, leave in the fridge for 2 hours or overnight.

3. Pre-heat the oven to 375F or 190C. Arrange the chicken on a baking sheet lined with baking paper and bake for 25-30 minutes each side in the middle of the oven, or until the surface turn golden brown and the inside is cooked and tender. Leave it in the oven for a bit more for slightly charred outcome.

4. Serve and enjoy with family and friends!


Crispy Fried Chicken


8-10 pcs chicken legs
salt and pepper

For the breading:
1/2 c cornstarch
1/2 c flour
salt & pepper
1 tbsp Italian seasoning
1 tsp cayenne pepper
2 tsp garlic powder

1. Marinate chicken with lemon and salt and pepper overnight or at least 30 minutes.
2. Fill a large skillet, pan or pot about  half full with vegetable oil. Heat until hot enough for frying.
3. Roll the chicken pieces on to the breading.
4. Shake off excess flour.
5. Drop  1-2  pieces into the hot oil.
6. Deep fry it until golden brown.
7. Drain the fried chicken.
8. Serve and enjoy this crispy fried chicken with family and friends.


Roast Sage and Garlic Chicken


1 whole Chicken (about 2 kgs)

1 ½ tsp lemon pepper

22 fresh sage leaves, finely chopped

3 garlic cloves, pressed

6 Tbsp unsalted butter, softened

3 Tbsp chicken fat or olive oil

salt and black pepper to taste

8 sprigs parsley

1 medium onion, quartered

2 carrots, peeled and cut into 1 inch pieces

1 lemon, quartered


1. Preheat oven to 240C (475F).

2. In a bowl, combine butter, sage, lemon pepper and garlic.

3. Loosen skin of chicken on breasts and thighs using fingers and a small, sharp knife.

4. Spread butter mixture between skin and meat evenly.

5. Brush skin with chicken fat or olive oil. Season cavity with salt and pepper to taste.

6. Stuff with chicken with lemon, parsley, some carrots and onion.

7. Using a twine, tie two legs together.

8. On the center of roasting pan, add the other quartered onion and leftover carrots, then place chicken on top of the vegetables.

9. Roast for 20 minutes then reduce oven temperature to 200C (400F).

10. Continue roasting until thermometer reads 80C (170F), about 1 hour.

11. Transfer chicken in a dish where you plan to carve it. Let it rest for 10 minutes before carving.

12. Serve and enjoy Roast Garlic and Sage Chicken with family and friends!

Inspired: Genius Kitchen


Dancing Chicken

This dancing chicken photo has been sitting in my photo album forever. I thought I have blogged about this but when I checked my posts, it wasn’t there.

Anyway, this dancing chicken recipe was perfected by my hubby and he just loved doing it. He’s very keen to do this with all his might hahaha! He even dance the chicken dance while waiting for the chicken to get cooked. He’s such a Silly Billy!

This beer can chicken barbeque recipe is originally from the BBQ Pit Boys! They’re great in barbeque and grilling, one of our favorite. Please check out their blog and video.

Here’s the recipe for beer can chicken barbeque or the dancing chicken:


2 (3-4lbs each) Roasting Chickens
One large sliced Sweet Onion
Your favorite salad oil
Olive oil and Soy Sauce
2 12oz. cans of beer
Salt and Pepper


1. Fire up your charcoal or gas grill to 325-350f. Clean and pat dry two fresh roasting chickens.
2. Thoroughly rub the salad oil all over the chickens. Salt and pepper.
3. Insert 1/2 to 3/4 full can of beer in each cavity as shown in the video. Place the chickens upright, opposite the hot coals and then cover your grill.
4. Mop the chickens every 20-30 minutes or so with a basting liquid like the Oil and Soy sauce we use, or better yet, choose your own.
5. Remove from the BBQ grill when the temperature of the chickens reach 185f. internal. Let rest for 15 minutes, slice up and enjoy!
6. Share and enjoy with family and friends!

Source: BBQ Pit Boys


Chicken Udon Soup


3 liters chicken stock
2 cloves garlic, chopped
2 tsp chopped chili, optional
2 tbsp fresh ginger, chopped
2 large boneless chicken breast, skinned and diced
1/2 cup dried shitake mushrooms
2 heads bok choy
800 g udon noodles
2-4 spring onions
2 tbsp chopped coriander, optional
4 tbsp dried onion


1. In a pot add the chicken stock, garlic, chilli and ginger and bring to the boil.
2. Add the chicken, shiitake mushrooms and bok choy and simmer lightly for 3 mins.
3. Add the udon noodles and cook for a further 4 mins.
4. While this is cooking slice the spring onions diagonally.
5. Pour soup and noodle mixture evenly into two soup bowls.
6. Place the mung beans on top of the mixture in the centre of the bowl, with sliced spring onions placed neatly on top of the mung beans.
7. Sprinkle the chopped coriander and dried onions over the soup.


Curried Walnut Chicken


1/2 cup chopped walnuts
14 1/2 oz chicken broth
3 tbsp cornstarch
1 tbsp curry powder
12 oz cooked chicken breast, cut into cubes
2 medium carrots, thinly sliced diagonally
1 small red bell pepper, cut into thin strips
4 green onions
salt to taste
3 cups cooked long grain white rice

1. Heat walnuts in a skillet over medium-high heat for 1-2 minutes or until slightly brown. Set aside.
2. In a bowl, whisk together cornstarch, broth, and curry powder. Set aside.
3. Heat oil in a pan over medium-high heat, add chicken and saute. Stir occasionally and cook until chicken is seared and golden brown.
4. Stir in carrots, bell pepper, and green onions; Saute for 2 minutes.
5. Stir in curry mixture and bring to a boil. Reduce to medium-low, cover and cook until sauce thickens, about 4 minutes. Season with salt and serve with rice.

Share and enjoy with family and friends!!!
Source: Calorie Count
Photo: Walnut Info


Lemon Chicken

Why do you order, when you can actually do it yourself?

In a chinese takeaway, lemon chicken would costs you like 12 New Zealand dollars in just a small tub. I know, a big amount of money for a very little serving. And in fact, takeaway foods has more fatty oils than foods that is cooked at home. I know it’s quite a difficult task to cook this special dish, especially when little kids are around. You tend to cook just whatever, or just buy takeaways for dinner. But preparing something yummy like this, and to see your kids and hubby, eating with a huge smile on their faces, will wash down all the hardships you took, efforts will be well-appreciated, and you’ll end up smiling too! Everyone will be happy while eating their delish dinner and you can say goodbye to unhealthy takeaways as well.

Here is the recipe that I have tried, and  it turns out soooooooo yum!

2 1/2 lbs boneless, skinless chicken breasts (cut into 1″ cube)

2 tbsp soy sauce
1/2 tsp salt

2 large eggs
1/4 cup cornstarch
1/2 tsp baking powder
pepper to taste
oil for frying

1 cup chicken broth
1/3 cup sugar
1 1/2 tbsp sugar
2 tbsp lemon juice
3/4 tsp salt
3 slices of lemon, peeled
2 tbsp oil
yellow food coloring (optional)

1. Marinate chicken pieces into a bowl with soy sauce and salt. Put it in the fridge for 30 minutes.
2. While marinating, beat the eggs, cornstarch, baking powder and pepper in a separate bowl to make the batter.
3. After 30 minutes of marination, coat the chicken with the batter.
4. Deep fry the chicken pieces in batches, until golden brown or fully cooked. Drain on paper towels and set aside.
5. To make the lemon sauce, combine sugar, cornstarch, chicken broth, lemon juice, and salt. (If using food coloring, you can add it now.) Mix well then add the peeled lemon pieces.
6. Heat 2 tbsp oil in a wok or sauce pan, pour in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove the lemon slices and pour in the battered chicken and mix.

Share and enjoy with family and friends!!!
Source: Blog Chef Enhanced by Zemanta


Herb Roasted Chicken with Vegetables

1×1.4 kg chicken or 4 chicken breasts
1 tbsp dijon mustard
1 tbsp brown sugar
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped fresh tarragon leaves
400 g baby potatoes, halved
400 g pumpkin, peeled and chopped
2 cups zucchini, broccoli and asparagus, steamed

1. Preheat oven to 200C or 180C fan-forced.
2. Using a sharp knife or poultry scissors, cut down either side of chicken backbone. Remove and discard backbone.
3. Open chicken and press flat to butterfly.
4. Cut chicken in half between breast bone, then remove all skin and fat from meat.
5. Place the chicken on baking tray lined with baking paper, meat side up.
6. Combine sugar and the mustard in a small bowl.Rub on the upper side of the chicken.
7. Season with salt and freshly ground pepper. Bake for 40 minutes.
8. Remove from oven and sprinkle with parsley and tarragon.
9. Lightly spray with oil. Return to oven and bake for another 20 minutes, or until cooked. The juices of the thigh should run clear when pierced with a knife.
10. Place the potato and pumpkin on a baking tray lined with baking paper. Lightly spray with oil.
11. Bake in oven along with the chicken for 45-50 minutes or until cooked and golden.
12. Remove the chicken from the oven and stand for 10 minutes.
13. Serve, carved into thin slices with the roasted potato, pumpkin and steamed vegetables.

Share it with family and friends!!!
Photo: Lawry’s