Cooking is like a science project for me.
I like mixing the dishes I have cooked so that I can serve them in different flavours. The most recent experiment that worked for me have to do with Marinated Chicken with BBQ Flavour from CP. The two peices supplied are drumsticks.
I usually put them, still frozen hard, in a metal container and airfry them by using the setting for cooking chicken. Before I start, I will dribble a tablespoon of garlic oil in the container to prevent the meat from sticking to it base as it cooks. Half way through, I will turn the chicken over to cook the other side. They are usually not fully cooked yet but after airfrying them, the meat will be soft enough to be cut with a pair of scissors into bite size pieces.
I will place the cut peices into a pot with half a cup of water to cook further. This is because, most of the time, we find prepacked marinated food a little too salty for our taste. So, it is a way for us to dilute it. Moreover, I prefer to cook my dishes with sauces in them. Once the liquid is boiling, I will reduce the heat and let it simmer for half an hour or till the meat is tender. This is the time to taste it for flavour. If it is not flavourful enough, I can add black pepper and tomato sauce to it. Other than that, I can opt to add oyster sauce and soya sauce.
Recently, I added a bell peppers dish that I have cooked earlier. I discovered that if too much yellow or red bell peppers are used over the green one, the dish will turn out too sweet for my husband's liking. To solve this issue, I added it to the BBQ flavour chicken I was cooking and the flavour turned out all right.
I prefer the sauce I have created for this BBQ flavour chicken thickened by adding cornstarch slurry to boil in it.
