I usually cook frozen food, meat or fish without defrosting them. It is because I can defrost and cook the frozen ingredients at the same time by steaming it over the soup I am boiling for the day.
I can put my frozen ingredients for soup, directly into the pot of water to boil. I do that for frozen chicken feet I used to enhance the flavour of the soup.
However, I prefer to place the frozen soup bone, pork or chicken in a round metal container and steam it over the soup. You can see from this photo that while I am boiling my soup, I can also steam enough rice for the day and frozen dumplings (dimsum). From my experience, I know that some soups can affect the flavour of the dishes I am steaming up. So I do not do that if I am boiling herbal soup or Lotus root soup.
I steam the meat till it is no longer red with blood before putting it in the soup to boil till tender. I then sieve the liquid in the metal container into the pot of soup to remove the scums. This is how the meat should look like before I put it in the soup.
It is easier for me to remove the scum from the meat in the metal bowl then while it is boiling in the soup.
If I plan on using my airfryer to cook a pork or chicken dish, I will marinate the ingredients first in a round metal container before storing it in the freezer. When it is time to cook it, I will remove the cover and pop the metal container in the airfryer to cook for about 10 to 15 minutes on one side and turn the meat over to cook for another 10 to 15 minutes. I then pour it into a pot, add about half a cup of water to boil it over low fire till the meat is tender enough. After tasting it, I can then decide if I need to add salt or soya sauce or oyster sauce to the dish.
My favourite dishes to cook this way are Oyster Sauce Chicken and Ayam Percik. You can see how I am supposed to cook the Ayam Percik from its packaging.
This is how I cook my Ayam Percik dish with frozen chicken.
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