chinese style roast chicken

I've spoken about sand ginger powder before and have finally figured out why it smells so familiar. The reason - Four Seasons spicy bake mix (四季盐烤鸡粉), a pre-mixed spice my parents sometimes use when they fry/bake chicken wings or spare ribs. 

This doesn't taste quite like it but feel free to use it as a substitute. 

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chinese style roast chicken 中式烤鸡    serves 4 - 5 as part of a meal

4 pieces chicken maryland
3 cloves garlic, finely grated
ground white/black pepper
2 ½ tsp salt
6 tsp sand ginger powder (沙姜粉)
½ tsp five spice powder (五香粉)
glug of shaoxing wine (绍兴酒)

cooking oil, as required
coriander, washed (optional)

Wash and trim excess fat off the chicken marylands. Drain.

Rub on garlic and pepper. Season with salt, sand ginger and five spice powder. Dab on shaoxing wine. Wrap and refrigerate overnight.

Take chicken out 30 - 40 minutes prior to cooking. Line a baking tray with foil and lightly grease it with oil.

Place chicken on the baking tray and drizzle with some oil. Bake at 200C for 1 hour and 15 minutes underside. It should be of a dark golden colour. Flip and bake for another 15 - 30 minutes until golden.

Top with coriander.

mix and melt

With the Easter break comes down time from work and study. Between swimming and sleeping, I've found some time to bake an old favourite of mine.

They're so easy, I'm considering baking some for my colleagues one day.

P.S. Garmin swim is pretty useful.

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melt and mix brownies     makes a 20 x 20cm square; 16 pieces

adapted from an old recipe

150g unsalted butter, cubed

200g caster sugar*

2 large eggs, beaten

1 tsp vanilla essence

56g dutch process cocoa powder

95g plain flour

1/2 tsp baking powder

100g dark chocolate, roughly chopped**

Preheat oven to 190 degrees celcius. Line a 20cm square baking tin.

Melt butter and sugar in a pot. 

Mix in eggs and vanilla when butter and sugar is warm. Sift in the cocoa, flour and baking powder and stir to combine. Add in chocolate and mix. Transfer mixture into the baking tray and move it around so it spreads evenly around the pan.

Bake for 25-30 minutes or until skewer comes out with moist crumbs. 

Cut into 16 squares when warm and eat or leave to cool before storing in an air tight container.

*Or brown sugar - but I didn't have any.

**I used Lindt's coconut intense this time. You may also substitute with roasted nuts.

。゜:。へ( ・o・)＿

Started to trade in my extra sleep and baking time for swim time. It's great to be back in the water! Not sure when I'll be able to post some homemade food but I still get my weekly dose of cake from work :)

Until next time!