Updated: Mar 26
It is official! I am partnering with @chillibellasg to bring you a gift set! The gift set contains 2 jars of @chillibellasg's sambal and 7 of my recipes. The recipes contain 5 brand new recipes (including this) and 2 published ones. And for a limited time only, you will get an electronic as well as color-printed-laminated copy. Isn't that cool?
Sadly, this is only available for Singapore residents. Maybe I should think of a way to get these recipes to you lovely people. Anyway, to promote the gift set, I will be posting the recipes (well, technically, not the full detailed ones) these few weeks. Keep a lookout.
This is one of my quick easy go-to recipes whenever I wanna grill or BBQ some chicken. The neat part is not having to marinate the chicken for long hours (or overnight); it also pairs well with my simple slaw (with a bit of an Asian twist). If you are not grilling or BBQ outdoors, you can use a griddle or even a pan to sear the chicken.
Garlic, 1 Clove
Gula Melaka Syrup, 1.5 TBSP
Soy Sauce, 2 TBSP
Chinese Rice Wine / Shaoxing Wine, 3 TBSP
Kewpie Mayo, 2 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Skinless Boneless Chicken Breast / Thigh, 2 Large Pieces
Canola / Sunflower / Grapeseed / Peanut Oil, For Grilling
Cabbage Finely Sliced, 1/4
Carrot Finely Shredded, 1/4
Soy Sauce, 1 TBSP
Sesame Oil, 1 TBSP
Nori Flakes A Pinch (You can use a handful of finely sliced coriander or parsley)
Sesame Seeds, Pinch
Sriracha Powder / Chili Flakes, Pinch
Sea Salt, Pinch
Griddle / Cast Iron Skillet / Pan
Please visit my "How To Make Sambal" page if you wanna make your own sambal.
Please visit my "How To Make Gula Melaka Syrup" page for the recipe.
Prepare the chicken.
In a pestle and mortar, add and smash garlic.
Add in the rest of the ingredients except chicken.
Mix until everything is well combined.
*If you’re using chicken breast, tenderize with a meat mallet until almost the same thickness.*
Transfer into a shallow bowl together with the marinade.
Massage the marinade onto the chicken, coating it well.
Cover with cling film and marinate in the fridge for about 2 to 4 hrs.
While the chicken is marinating, let’s prepare the slaw.
Mix all the ingredients in a large bowl.
Toss until well combined.
Set aside in the fridge until ready to serve.
Cooking and assembly.
*If you have an outdoor grill or BBQ, use it to cook the chicken.*
In a griddle, skillet, or pan over medium heat, add in some oil.
Once it reaches the smoking point, add in the chicken.
Cook until 1/2 way thru or until the bottom is lightly charred.
Flip and tilt the griddle, skillet, or pan.
Baste the chicken with all the liquid.
Remove from heat and set aside to rest.
In the same griddle, add the rest of the marinade.
Deglaze and reduce by 1/2. This will be the sauce.
Serve the chicken with the slaw and sauce immediately.
This recipe is featured in my ECookbook: