Balsamic & funnel chicken.

Wanted to bake har jiong chicken but realised that I had no more hat jiong. Thus I decided to use whatever I had in the fridge.

Ingredient

500g chicken mid joint
1 small fresh funnel (roughly chopped)
2 tbsp balsamic vinegar
1 tbsp LP sauce
1 lemon zest
Juice of 1 lemon
Pinch of salt
1 pc portobello  (optional)


Method

1. Mix all ingredients and keep in the fridge for at least 3 hrs.
2. Preheat oven to 200 deg.
3. Lay the mid joints on the baking tray. Pour the residue on top of the mid joints.
* if you like roughly chopped the portobello & lay on top of the mid joints
4. Bake for 25 minutes.

Mrs Loh's oven bake chicken

We dislike deep frying food. Mummy preferred to bake them.

Mummy tried with many different seasoning before.
We usually will buy and marinate then freese it for use over the week.
We love the following best

2 kg  chicken parts (we like to use
Drumlet)
1 tbsp prawn paste aka har jiong
1/2 tbsp hoisin sauce
1 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tbsp bolognese sphagetti herbs
Pinch of salt

Methods

1. Mix all ingredients and keep in refrigerator min 2 hours. (Overnight if possible)

2. Bake at 220°C for 20 mins or more depending on the thickness of the meat. Bake till golden brown    (flip at 10  mins)