Korean Spicy Chicken - 매운닭날개

If you do a Google on this "Korean Spicy Chicken(매운닭날개)" you notice there are quiet a few different methods and recipes in preparing this dish. From the usual style of marinating chicken using "gochujang paste(Korean hot pepper paste)" and cook it either stir-fry or grill to a fusion way similar to Buffalo Wings where chicken is oven baked and coated with layer(s) of Gochujang sauce.

KOREAN SPICY CHICKEN
매운닭날개

This bake version is something different from the usual Gochujang Chicken Stew(DakDoriTang - 닭도리탕) that is filled with vegetables and spices to warm the cold weather. To be honest, while preparing this dish I was quiet worry that it might not turn out well such as the guchujag sauce might be too spicy to our liking or the overall marination might be either too strong or etc.

But I guess my worried is in vain. By looking at the photo(s) shown above I am sure you are just as excited as me(at that time) who wants to have a bite on those mouth-watering sweet and spicy gochujang sauce coated mid-joints. .

Recipe adapted from Week of Menus, Korean-style Spicy Chicken Wing

(Serves: 2-3 |     Preparation: 10 minutes |       Cooking: 40 minutes)

Ingredients:
12 Chicken Mid-joint(500g)
1/2 Tablespoon Soy Sauce
1/2 Tablespoon Minced Garlic
1/2 Tablespoon Minced Ginger
1/2 Tablespoon Sesame Oil
1/2 Teaspoon Ground Black Pepper

Spicy Sauce:
2 Tablespoons Gochujang(고추장)
1.5 Tablespoons Honey
1.5 Tablespoons Soy Sauce
2.5 Tablespoons Sake/Cooking Wine
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1 Tablespoon Sesame Oil
1/2 Tablespoon Roasted Sesame Seeds

Method:-

1. Rinse and pat dry chicken mid-joint, pour in marinade mixture(soy sauce, minced garlic and ginger, sesame oil and pepper)mix well and set as side in the fridge for at least 30 minutes or overnight.

2. Preheat oven to 180° Celsius(356 degrees Fahrenheit), place chicken on baking tray lay with baking paper and bake for about 30 minutes. (turning the chicken at least twice to get an even brown colour)

3. Mix the spicy sauce sauce ingredients in a bowl, spoon/brush the mixture onto the baked mid-joint and return to the oven to cook for another 5 minutes on 200° Celsius till caramelize.

4. Next remove mid-joint from heat, turn it over and spread another lager layer of sauce on it and continue to bake for another 5 minutes.

5. When done, remove mid-joint from oven, sprinkle some chopped spring onion and sesame seeds on it and serve hot.

Above is my share of mid-joints to go with steamed rice(I had 2 bowl of rice :p) and Kimchi(김치) which makes it perfect for my homecook Korean meal. This spicy chicken is definitely a great dish or finger food for party and gathering. And I am sure it goes well with a can of chilled beer to flash down some of those spiciness.

Other than this version of Baked Spicy Chicken, I would like to try the authentic Korean-style of "Gochujang Chicken Stew" soon and perhaps also some homemade Kimchi if I have the courage and time to try it out.

{Korean Cooking Project} Kimchi Tofu Soup - 김치순두부찌개

Kimchi Stew (김치 찌개) is one the Korean's favourite soup which is available all year round at their dinning table. It is sometime known as either "Kimchi Soup, Kimchi Stew or Kimi Jjigae " which is all referring to a pot of piping red hot soup made with Kimchi, Tofu and Meat or Seafood.

Although I have being to Korea about 2 years ago during our winter trip (read more HERE),  I have never come across my mind to learn how to prepare Korean dishes at home. As friendly speaking I am not a fan of their well-known appetizer; Kimchi(김치) or Korean Rice Cake (Tteok - 떡) which can be used to cook soup, stewed or noodles. (stay tune for my upcoming Korean Rice Cake with Ramen - Rabokki)

KIMCHI TOFU SOUP
(김치순두부찌개)

Recently I am into watching Korean drama craze whereby it makes it curious and keen to learn some of their basic homecook dishes shown in the drama such as Kimchi Stew(김치 찌개), Spicy Korean Instant Ramen, and Japchae(잡채) and etc. So without hesitate I loot back quite a number of Korean Ingredients(read more HERE) to start this Korean Cooking Project.

(Serves: 2 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
150g of Kimchi(김치)
200g of Chicken Fillet, cut into strips
150 - 200g Napa Cabbage(大白菜), cut into thick sections
1 Box Silken Tofu, cut into thick section
2 Stalks of Spring Onion, cut into sections
1 Medium Brown Onion, sliced
3 Garlic Cloves, minced
2 Tablespoons of Gochujang(고추장)
600ml Of Boiling Water
Salt and Pepper

Method:-

1. Place a hot pot or pan on the stove, saute minced garlic with some 1 teaspoon of sesame/cooking oil till fragrant. Add in chicken fillet and cook till it changes colour to almost white.

2. Add onion, spring onion, kimchi and gochujuang and give it a quick stir till combine before adding water and bring to boil.

3. Add in napa cabbage and simmer over the mixture over medium low heat for about 10 minutes.

4. Lastly add in tofu and simmer for about another 5 - 7 minutes. Season with salt and pepper to taste, garnish with extra spring onion or cut chilli.

5. Serve hot with steamed rice.

For the first dish of my Korean Cooking Project, I would like to share with you this simple "Kimchi Tofu Soup ( 김치순두부찌개)" which could be prepared in about 15 minutes time.  And this is definitely a perfect soup for cold weather such as rainy days to go with a bowl of hot steamed rice or ramen.

JAPCHAE(잡채)

(Preview)

Stay tune for my next Korean dish which is known as "Japchae(잡채)", or also known as "Korean Stir-fry Noodles with Beef and Vegetables". 

{Lunchbox} Aglio e Olio and Homemade Teriyaki Chicken

Since this week is the March School Holiday break, I have more control over the timing and presentation while preparing our lunch menu. Here we have something different from our usual school day lunch where I spent an extra 15 minutes plating up the dish in cute lunchbox with appealing decorations.

I think most of the kids might not like green vegetables, sweetcorn or even root vegetables such as carrot or onion. So in order to get kid's enjoy their meal, as a parent we can make something appealing for their eyes using simple tools and decorations. With a flower food cutter and cute food picks I managed to come out with this quick and simple lunchbox which I am sure even the adults can't resists having some for themselves too.

Caramel Chicken with Potato

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This Caramel Chicken with Potato dish is one of our family all-time favourite. It was infused with sweet and savory taste from the sauce and it's definitely perfect for a one dish meal. I was first introduce to this dish by one of my neighbour, Tarron during my stay in Brisbane many years back.

Instead of using sugar which is normal called in most Caramel Chicken recipe, here we are using Sweet Soy Sauce which is also known as "Kecap Manis" to sweeten the dish as well as giving it an unique fragrant and taste.

CARAMEL CHICKEN WITH POTATO

Although this dish might not look good as it is due to it's colour but I can assured you that you would love it's delicious sauce and taste which makes you having at least 2 bowl of rice to go with this dish.

(Serves: 4 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
1/2 Portion of Chicken(600g), cut into bite size pieces
1.5 Tablespoons Sesame/Cooking Oil
2 Medium Potato, peeled and cut into thick strips
2 Stalks of Spring Onion, cut into sections
1 Medium Red Onion, thinly sliced
4 Slices Ginger, thinly sliced
2 Garlic Cloves, lightly pound
2-3 Dried Chilli, optional
1 - 1.5 Tablespoon Sweet Soy Sauce(Kecap Manis)
1 Tablespoon Light Soy Sauce
Steamed Rice, to serve

Method:-

1. Trim and clean the chicken, pat dry and marinated it with 1 teaspoon of cornflour, light and dark soy sauce, ground pepper for at least 15 minutes before cooking time.

2. Lightly coat the potato strips with some cornflour and fry it with 1 teaspoon of oil till slightly golden brown, remove and set aside.

3. Heat up 1.5 tablespoons of sesame oil over medium low heat, saute ginger, garlic, onion, spring onion and dried chilli(soak in hot water to soften, remove seeds before use) till fragrant.

4. Add in chicken pieces and stir-fry until slightly golden in colour, stir in sweet and light soy sauce, return potatoes into pan, covered and cook for about 8 minutes with Happy Call Pan(pan locked) or until chicken is cooked through.

5. Check the taste and add extra sweet/light soy sauce according to your preference. Cook, stirring, for another 1 minute or until sauce thickens. Serve with steamed rice.

Note:-

~ You can use 4 chicken Maryland/breast meat for this recipe instead of 1/2 portion of chicken.

~ If you don't have dried chilli, you can replace it with red capsicum or red chilli.

Other than this Caramel Chicken dish, I have another similar dish using Sweet Soy Sauce(Kecap Manis) which is known as "Kaffir Lime Leave Chicken". You can read more about this post and it's recipe HERE.

Thai Green Curry Roast Chicken

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The quickest way to enjoy a bowl of comfort curry dish at home is by using curry paste that is easily available at major supermarkets. In Singapore there are many different types of curry pastes ranging from Chinese(Singapore curry, nonya curry), Malay(rendang, kari ayam), Indian(fish curry), to international choice of Japanese, Thai and etc.

Here we are using Thai Green Curry paste which is best with chicken(recipe HERE), pork or seafood whereas Thai Red Curry works best with beef, lamb or oily fish such as salmon.

Buttermilk Cereal Chicken

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Some of you might notice that I have being "working hard" on my experiments(more recipes HERE) with the Happy Call Pressure Pan(HCP). By the look of the photo above, could you believe those golden and crispy drumlets are NEITHER deep-fried or oven baked!

Yes, for your information these yummy Buttermilk Cereal Chicken is done using HCP without deep-frying or bake. With just minimum amount of oil to grease the pan, you would be able to prepare more healthy and delicious food for the family. In this post, I would be sharing the recipe for this Buttermilk Cereal Chicken using HCP and Oven.

Above shows the comparison of Buttermilk Cereal Chicken done using Happy Call Pressure Pan (HCP) via  Oven Toaster base on the recipes shown below.

BUTTERMILK CEREAL CHICKEN

(Using Happy Call Pan Method)

Look at these golden drumlets with yummy cornflakes coating, isn't it make you crave for some upon looking at it now? These super easy finger food would be something worth trying during weekend if you have some "stock-up" cornflakes in the pantry. And I assure you this definitely taste better than those deep-fried chicken from those fastfood restaurants.

(serves: 2-3 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
6 Chicken Drumlets
1.5 Cups Cornflakes
1 Teaspoons Ground Paprika
1 Teaspoons Grated Lemon Rind
Pinch of Salt
1/4 Cup Plain Flour
3/4 Cup Buttermilk
Olive Oil Cooking Spray
Some Salad Greens, to serve

Method:-

1. Using your hands gently crush cornflakes into crumbs, add in paprika, lemon rinds, pepper, salt and stir until well combined.

2. Place flour and buttermilk in separate shallow dishes. Coat chicken drumlets one at a time with flour, shaking off excess before dipping in buttermilk.

4. While the drumlets are still moist (this will enable the cornflake crumbs to cling), coat it one at time in cornflakes mixture, pressing on with fingertips to secure the crumbs.

5. Place drumlets on preheated HCP (light brush the pan with cooking oil and preheat on low heat for 30 seconds) with pan lock and cook over very low heat for 5 minutes before flipping the pan over for another 5 minutes.

6. Rotate the pan a few times (cook about 20 minutes) or until golden and cooked through (leave the pan unlock for the last 5 minutes to achieve crispy outer skin). Serve with some salad greens.

Tip:-

- If you have time, marinate the chicken with some extra Ground Paprika(1 teaspoon), lemon rind and 1/2 tablespoon lemon juice for about 30 minutes.

~ You can cut a slit on the drumlets to enable the meat to cook faster.

BUTTERMILK CEREAL CHICKEN

(Oven Baked Method)

For those who don't own a Happy Call Pressure Pan, you could also try out this recipe using either Oven Toaster or normal Oven and the end-result is equally good. Just for a note, the outer skin of the chicken will remain crispy for an hour or so if use Oven baked compare to HCP which need to be consume as soon as possible.

(serves: 2-3 | Preparation: 10 minutes | Cooking: 30 minutes)

Ingredients:
6 Chicken Mid-joint
1.5 Cups Cornflakes
1 Teaspoons Ground Paprika
1 Teaspoons Grated Lemon Rind
1/4 Teaspoon Freshly Ground Black Pepper
Pinch of Salt
1/4 Cup Plain Flour
3/4 Cup Buttermilk
Olive Oil Cooking Spray
Some Salad Greens, to serve

Method:-

1. Preheat oven to 200°C. Line baking tray with baking paper and set aside.

2. Using your hands gently crush cornflakes into crumbs, add in paprika, lemon rinds, pepper, salt and stir until well combined. Set aside.

3. Place flour and buttermilk in separate shallow dishes. Coat mid-joints one at a time with flour, shaking off excess before dipping in buttermilk.

4. While the mid-joints are still moist (this will enable the cornflake crumbs to cling), coat it one at time in cornflakes mixture, pressing on with fingertips to secure the crumbs.

5. Place mid-joint prepared tray and lightly spray/brush with cooking oil.

6. Roast for 30 minutes(turning twice) or until golden and cooked through. Serve with some salad greens.

My family loves this crispy buttermilk chicken which is so flavorsome with it's tasty, tender and juicy meat together with the crispy and hint of spiciness on the outer skin. This is sure a good finger food to be serve during parties which goes well with sparking wine or beer.

Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss, Glutinous Rice Wine Chicken

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Time flies, today is the 3rd day of Chinese Lunar New Year and I am sure most of you have being busying with the house to house visiting plus feasting on the delicious New Year goodies and food. Even though nowadays we could easily ordered or enjoy a hassle free reunion dinner in restaurants but I believe there are still many housewives, mothers, grandparents and etc busying with the preparation of their signature dishes for reunion dinner.

I remember when I was a kid, I always look forward to Chinese New Year to feast on those "special" dishes that my dad would only cook during New Year. And although I am not a very good cook like my dad, every Chinese New Year I would still try to cook up one or two of my self concoct dishes for my family.

STIR-FRY FU GUI CAI AND STUFFED MUSHROOM WITH BLACK MOSS
富贵花开

For this year reunion dinner, I have prepared this quick and easy stuffed mushrooms with minced meat and black moss dish to serve together the auspicious greens known as Fu Gui Cai(富贵菜). To make it more colourful and appetising, I have also added gingko nuts and wolfberries to enhance the presentation.

I would be submitting this Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss dish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.

(serves: 3-4 | Preparation: 15 minutes | Cooking: 10 minutes)

Ingredients:
6 - 8 Dried Medium Chinese Mushrooms, soaked in hot water till soften
150g Minced Meat
10g Black Moss(发菜), pre-soaked in water
10 Gingko Nuts
1 Floret of Fu Gui Cai(富贵菜)
Some Wolfberries
1 Red Chilli, sliced
3 Slices Ginger
3 Cloves Garlic
1 Teaspoon Cooking Wine
1 Teaspoon Cornflour + 1 Tablespoon Water, mixed well

Seasoning:
1 Tablespoon Oyster Sauce
1 Teaspoon Cornflour
1/2 Teaspoon Sesame Oil
1/2 Cooking Wine
Dash of Pepper

Sauce:
100ml Water
3 tablespoons Oyster Sauce
1 Teaspoon Sugar

Method:-

1. Mix minced meat, black moss and seasonings together and set aside to marinate for at least 10 minutes if time permit.

2. Stuff about 1 tablespoon of the minced meat mixture into the pre-soaked mushrooms.

3. Preheat Happy Call pan with about 1 tablespoon of oil and fry the stuffed mushrooms for about 1 minutes each side or until cooked. (HCP close but don't lock) Remove and set aside.

4. Add in another 1 tablespoon of oil to saute ginger and garlic till fragrant before adding in the Fu Gui Cai (remove the leaves from the floret, reserved 1/4 of the last portion to act as flower), chilli and gingko nuts. Close the pan and let it cook for another 1 minute before giving it a quick stir and close the pan for another 30 seconds.

5. Next add in the cooked stuffed mushrooms together with the sauce mixture and give the mixture a quick sit-fry and simmer on low heat for another 30 seconds before removing the vegetables.(arrange the vegetables in the middle of the plate)

6. Lastly with the mushrooms and gingko nuts still remains in the pan, add in corn star mixture and cooking wine and wolfberries, mix well with all the ingredients.

7. Remove and arrange mushrooms on serving plate around the fu gui cai. You can also decorate the mushroom with the wolfberries shown above.

Note:-

~ If you prefer you could replaced the dried mushroom with fresh shiitake mushrooms.

~ Pick up other greens such as broccoli, xiao ba cai or etc according to your preference if fu gui cai is not available.

~ For more varieties you could also add in fish or prawn paste to the minced meat mixture.

GLUTINOUS RICE WINE CHICKEN
黄酒鸡

This Glutinous Rice Wine Chicken(黄酒鸡) is one of the traditional Hakka dish eaten during confinement or Chinese New Year. To cook this dish usually they would buy kampong chicken instead of the normal chicken and simmer it together with their homemade Glutinous Rice Wine. According to the Hakka this dish is good to replenish lack of blood due to fatigue, malnutrition, cold chills, irregular menstruation, anemia, postpartum weakness and etc.

(serves: 2-3 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1/2 Chicken(about 600g), cut into bite sizes
1 Tablespoons of Sesame Oil
6 Slices of Ginger, cut into thin strips
200ml - 250ml of Glutinous Rice Wine
6 Red Dates, cut into thick slices
1/4 Teaspoon Salt

Marinade:
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Teaspoon Light Soy sauce
1 Teaspoon Cooking Wine

Method:-

1. Marinate the chicken with cornflour, sesame oil, light soya sauce and cooking wine for at least 10 minutes.

2. Preheat Happy Call Pan on low heat with sesame oil and saute gingers till fragrance(close but don't lock).

3. Add in marinated chicken and cook on low heat for 1 minute (closed and locked), flip the pan over and cook for another 1 minute.

4. Next flip the pan back, add in rice wine and red dates, locked the pan and simmer over low heat for about 8 - 10 minutes till the chicken is tender and cooked through.

5. Lastly add in salt to taste and serve hot.

Emmm perhaps you could also share with us which is your favourite Chinese New Year dish too :)

Happy Call Pan Recipes - Baked Sweet Potato, Sizzling Tofu and Claypot Rice

It's Happy Call Pan(HCP) recipes again! As I have mentioned before this is an "IN" kitchen gadget which is it one of the hot discussion topic in forum and Facebook. With it's quick and easy pressure cooking method, this pan has won the hearts of many people especially homemakers who aim to cook healthier dishes for the family.

In this post I would be sharing another 3 recipes using this HCP to Bake Sweet Potato, cook Sizzling Tofu and our favourite Claypot Rice (without using claypot).

{Prego Pasta Sauce} Deliciously Thick & Rich

These are my 2nd batch of recipe booklets with Campbell's featuring FOUR of their Prego Pasta Sauce apart from the 1st batch using Swanson Clear Chicken Broth(read more HERE). And our aim for these recipes is provide consumers with some quick and fuss free idea to whip up festive dishes for coming Christmas of New Year family meals or gatherings.

These recipe booklets consists of 4 recipes using 2 white and 2 red sauces from Prego Pasta Sauce range. You could find these recipe booklets available in major supermarkets such as FairPrice, Cold Storage island wide. And here I would like to share 2 of the complimentary recipes from the booklet with those who are interested to try it with the Prego pasta sauce.

CHEESY CHICKEN DUMPLINGS

This Cheesy Chicken Dumplings is a fusion of Asian Dumpling with Italian Alfredo sauce to cook up something similar to Ravioli. Instead of using egg pasta dough for the dumplings, I have replaced it with Chinese round dumpling wrappers filled with minced chicken meat mixtures.

As this could be a rich dish due to the cheesy Alfredo sauce I would recommend it to be served together with some fresh salad greens to balance the taste. And for some nutty flavour, you could also scatter some toasted pine nuts on top of the prepared dumplings before serving.

(serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1 Bottle 350g Prego Cheesy Alfredo
20 Round Dumpling Wrappers
150g Mince Chicken Meat
20g Carrot, finely chopped/grated
2 Shallots, finely chopped
3 Fresh Water Chestnut, finely chopped
1/2 Tablespoon Chopped Parsley

Marinade:
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Cooking Wine
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Cornflour
2 Cloves Garlic, slice thinly

Garnish:
Freshly Grind Black Pepper
Dried Chili Flakes, optional

Method:-

1. Marinate mince chicken, carrot, shallot, water chestnut and parsley together with marinade for at least 10 minutes.

2. Wrap each dumpling wrapper with 1/2 tablespoon of mince meat mixture by wetting the edge of the wrapper with some water and fold it into half.

3. Cook the dumplings in a medium pot filled with boiling water and 1/2 teaspoon of oil.

4. Once the dumplings float on the surface, lower the heat and continue to simmer for another 1 minute. Remove, rinse with tap water and drain well.

5. Heat up 1/2 tablespoon olive oil in a pan, sauté garlic slices until golden brown remove and set aside. Pour in Prego Cheesy Alfredo, toss in cooked dumplings and simmer for 1 minute. Top with garnish and fried garlic slices. Serve immediately.

BAKED HAINANESE CHICKEN CHOP

If you love those Hong Kong style baked rice with red sauce that comes in either chicken, pork or seafood I am sure you would like this fusion version of Baked Hainanese Chicken Chop. You could replace the chicken chop with either pork or seafood and bake it together with rice or even spaghetti to create 1 dish with different versions.

The is a simple version where I use bottled tomato pasta sauce to replace our usual "Asian" seasoning and at the same time retain some of the ingredients like onion, pineapple, green peas and etc to create a fusion dish. To shorten the process you could also used frozen pork/chicken schnitzel which is available in the supermarkets too. 

(serves: 4 | Preparation: 20 minutes | Cooking: 10 minutes)

Ingredients:
1 Bottle( 680g) Prego Traditional Sauce
2 Chicken Breast Meat/ 4 Chicken Fillets
1.5 Cup Dried Bread Crumbs
Oil For Shallow Frying
2 Tablespoon of Olive Oil
2 Medium Onion, cut into wedges
150g Green Peas
2 Medium Tomato, cut into wedges
2 Slices Pineapple, cut into cubes
1 Cup Shredded Tasty Cheese

Marinade:
2 Teaspoons Sesame Oil
2 Teaspoons Cooking Wine
1 Tablespoon Light Soy Sauce
½ Teaspoon Ground Pepper
1 Tablespoon Cornflour
1 Large Egg

Method:-

1. Tenderise the chicken by flatten it with a meat mallet or the back of the knife for easy cooking before marinate it for least 10 minutes.

2. Pour cooking oil into a frying pan till about 1cm in depth and heat it up. At the meantime roll the marinated chicken fillet in breadcrumbs, pressing firmly.

3. Cooked chicken fillet for 2 - 3 minutes on each side until golden brown or cooked through on medium low heat. (do not use high heat or it will burnt the breadcrumbs)

4. Drain on absorbent paper, cut into 1cm thick slices and set aside.

5. Sauté onion till soft add in green peas and cook for 30 seconds before stirring in Prego Traditional Sauce, tomato and pineapple, simmer for 2 minutes.

6. Arrange chicken schnitzel on top of the cooked pasta or rice in a baking dish, top with pasta sauce mixture and shredded tasty cheese.

7. Bake in pre-heated 200 degree oven for 5 minutes until cheese turns golden brown. Serve.

Lastly hope you would like these 4 dishes that I have prepared using the Prego Pasta Sauce for this coming festive season. And for your information, there is also a "Holiday Giveaways With Campbell's" promotion where consumers could spent S$6.00 to quality for the festive draw to win travel vouchers up to S$3,000. Details can be found HERE or at major participating supermarkets. Cheers and have a great week everyone!

{GO GREEN} Basil, Chilli and Garlic Spaghetti, Pistachio Crumbed Chicken plus Avocado Milkshake

Now till end of December 2011 is our annual end year school holidays where most of the kids get to enjoy a long holiday break before the new school term starts in 2012. Since we often had late breakfast during this period of time, I would cook something rather simple, fast and in small portion just enough to fill our stomach till tea-break or dinner.

Here we have some really quick to prepare spaghetti with nutty oven baked pistachio chicken plus a cup of smooth and creamy avocado milkshake for our brunch.