Posts Tagged ‘rotisserie chicken’

The rotisserie whole chickens looked so tempting. Every Wednesday evening while driving home from work, I would drive past the mobile food truck on the N2 road from Brussels to Leuven.

I could smell the roasted chicken smoke whiffing past my nostrils through the vents of my car somewhere! It’s oh so tempting. 

I just had to stop. 

So one Wednesday evening, I stopped and walked towards the food truck.

There was only one guy manning the truck that evening. I pointed to the chicken I wanted and some baked potatoes. The guy then packed the roasted bird in a microwaveable paper bag, and a separate bag for the potatoes.

I was pretty certain my guys at home would be beaming with delight from what I had just bought.

BUT … Most unfortunately what you see is not what you get!  The chicken was juiceless and shrivelled when I carved the meat. No doubt it was cooked through, but the taste was rather bland. I suspected only salt, pepper and paprika powder were used to season the chicken. To add salt to injury, the potatoes were swimming in buckets of dripping! Urgh!

Hubby had his last words, “Don’t buy this chicken any more!

I Did It My Way …!

Okay, I did not buy the rotisserie whole chicken anymore from the food truck, but we have had some form of rotisserie whole chicken at home, done my way *big smile*

Oh by the way, I had been fiddling with the flavours of the chicken and I have found the right one, me thinks!

I oven-baked this whole chicken last Sunday and my family of 4 finished the entire bird and licked our platters clean!

This simple lunch was a keeper. It was hassle-free. While waiting for the chicken and potatoes to cook in the oven, I prepared a simple and quick salad. I had the most idle Sunday ever. Yay!


Here’s how I did it. 

First of all, pre-heat the oven at 190 degrees Celsius.

Rinse and pat dry 1 whole chicken weighing at least 1.5kg. Set the chicken aside to room temperature for at least half an hour.

In a clean bowl, mix together your favourite dry herbs and spices, sea salt and freshly-milled black pepper. The choice is endless, so don’t be shy. Stir well to combine.

Meanwhile, stuff the cavity of the chicken with 4 cloves garlic, 1 lemon or lime (halved), 1 onion (quartered), a few slices of ginger and fresh rosemary. Tie the legs together and tuck the wings under the chicken. This is the trick to keep the chicken sappy AND tasty from inception to end. *wink*

Next, drizzle some olive oil over the chicken and transfer the homemade rub mixture all over the chicken. Then comes the most therapeutic part … massage the chicken thoroughly with the rub mixture making sure every nook and cranny of the bird is being swaddled completely.

Finally, transfer the chicken, breast-side up onto a baking tray, lined with (olive) oiled and seasoned potatoes and/ or root vegetables, onions, garlics and fresh rosemary.

Bake the chicken for 1 hour 30 minutes in the pre-heated oven at 190 deg C. Remove the chicken from the oven and let it rest for at least 15 minutes before carving. 

The chicken may look dry at the first instant, but trust me, the meat is cooked through perfectly and is as juicy and succulent as ever!

By the way, I have oven-baked whole chicken a few times already. I discovered that baking at the right temperature and timing  are paramount execution in getting the best equilibrium.  Believe you me, I have had a few charred experiences. It was only by several trials and errors that I can finally say, Eureka!

My Verdict?

Well, I will definitely not buy the rotisserie chicken from the food truck anymore, that’s for sure! 

What can I say, nothing beats homemade cooking any day, any time. Simple as that!

A word of caution though, this foolproof baking is in accordance to the type of oven I own. You may have a different oven than mine, hence, the temperature and timing may or may not differ. And I did mention that it was by several trials and errors that I finally got the bird cooked right, my way *wink*

Have a great week ahead!


After getting a stamp of approval from my three guys for steaming my very first foolproof baos / buns – with success – there was no stopping me.  I steamed some more buns last weekend!

Did I not impart in my endnote, here, that I was a happy BUN-ny? 😀

I made the chicken-filled buns – again – last weekend on the request of my sons.  I thought the equation of steaming more buns meant requiring the consumption of a gigantic portion of chicken meat, hence, I bought a whole rotisserie chicken (kip aan’t spit).  Duh!

Chix pao_Kip aan 't spitWhen I saw how much meat I could fork out from the bird, well, maybe a bit too much for my chicken-filled paos, I had to put Plan B in action. Waste not, want not 😀

2. Curry puffs_ meat removed

I knew immediately what I wanted to make from the balance of the chicken mixture. Yep, curry puffs!!  This is one snack that brings me down memory lane.  I LURVE curry puffs 😀

2z. Curry puffs_curry puffs

Short cut to success

Curry Puff = Curry + Puff

Didn’t I say it’s easy peasy (breezy)?

Okay, I’m cheating here, because I bought two store bought puff pastries, one called ‘bladerdeeg met boter’ (puff pastry with butter) and the other, simply, ‘bladerdeeg’ (puff pastry).  By the way, isn’t butter one of the key ingredients in making puff pastries?  Erm…double dose of Duh’s… LOL!

I bought two different types of puff pastries because I was not sure which of the two puff pastries would engage well with my curry puff recipe.  If one fails, I would not be left in the lurch.

Now, the curry – I used Yeo’s Malaysian Curry Powder. Oh by the way, this was a gift from Chris – all the way from Ohio, USA!   Thank you, my friend.  The crinkled look on the packet means that the curry has not been deserted.  It was used to the fullest 😀

3. Curry puffs_curry powder


2 packets store bought puff pastries (makes 20 curry puffs)

Curry powder, to taste – honestly speaking, I used quite a lot, as I love curries 😛

I will omit the measurements in this post because it doesn’t make sense as the curry chicken filling was the leftover of the chicken-mix for my steamed buns. Please hop over here where the more precise ingredients and method can be found prior to adding the curry powderI added dried shiitake mushrooms this time.

Rotisserie chicken (pre-grilled/ pre-roasted/ pre-baked chicken meat or any of your favourite cooked meat!) – Believe you me; pre-cooked meat is a savior to this dish as it cuts a chunk of your cooking time. This statement concurs the ‘hassle-free’ part 😉

Carrot, grated

Spring Onion – cut in small rings

Ginger (I used one whole young ginger, grated)

Garlic, minced with some coarse sea salt

Roots of fresh coriander, minced

Dried shiitake mushrooms, soaked in boiling water for 30 minutes until plumped up

Sesame Oil

Soy sauce (I used Kikkoman soy sauce)

Shaohsing wine (optional – this was used for the steamed buns. Please omit, if you must)

Oyster sauce

White pepper (I added freshly milled black peper)

Sugar – taste for balance

Water and cornflour to thicken the sauce

Vegetable Oil

1egg, beaten – brushed on coating  

4a. Curry puffs_ingredients14b. Curry puffs_ingredients2

Pre-heat the oven to 190 degrees Celsius.

Once the chicken mixture is combined, add the curry powder. Stir well; making sure that the chicken mixture is coated completely with the curry powder. Refrigerate until you are ready to handle the puff pastries.

5a. Curry puffs_ingredients35b. Curry puffs_ingredients4

Scoop 1 tea-spoonful of the curry chicken filling onto each dough circle. I used a drinking glass of 8 cm in diameter to mould the circles from the puff pastry.

6. Curry puffs_chix filling

Fold the chicken-filled pastry in half moon and start crimping or pleating the crust. I used the fork crust crimp method. Easy peasy! No hassle.

Finally, bake the curry puffs for 20 minutes or until golden brown.  My kitchen smelled exquisite that Sunday afternoon 😉

By the way, the rope crust crimp method would be really stylish and elegant looking. I tried doing that but most did not turn out with that rope crust crimped effect at all.  I did, however, manage to crimp one which turned out to be one big ugly blob!  I just gave up *sigh*

This was one monster curry puff! My sons said this looked like a dead chicken. LOL!

7. Curry puffs_monster puff

‘Dead chicken’ aside, I did pull some good lookers 😉

Et voilà!

My easy peasy hassle-free curry puffs for any busy full-time working or stay-at-home Mums. Yummilicious!

Curry puffs made with puff pastry with butter

Curry puffs made with puff pastry with butter

The fork crust crimped curry puffs were made with the 'normal' puff pastry

The fork crust crimped curry puffs were made with the ‘normal’ puff pastry

Closed up of the freshly baked curry puffs :-D

Closed up of the freshly baked curry puffs 😀

My Monday morning breakfast.  YUMMY!

My Monday morning breakfast. YUMMY!

By the way, do you remember these?

9a, Curry puffs_cross-section19b. Curry puffs_cross-section2

That’s the cross-section of the once-upon-a-time ugly blob!  As a saying goes, “Don’t judge a book by it’s cover”…

I rest my case  😉 

I am submitting this entry to the Little Thumbs Up event with the theme ,”CURRY”, hosted by Miss B of Everybody Eats Well in Flanders, organized by Zoe of Bake for Happy Kids and Doreen of my little favourite D.I.Y


As well as to the September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage


Cheers and carry on curry-ing!

I thought I could take a longer break from steaming more buns.  I had not the clue when I posted my last post Bakpao in Mini Cupcake Cases when Miss B from Everybody eats well in Flanders came ‘knocking’ at my blog wall and invited me to take up yet another challenge in the world of steaming hot buns!!  The last challenge I took up was here.

In my last post, I left you with a promise that I would invest on time and patience to make steamed buns the way they should be.  No more ready mix flour, but just pure patience and time management 😀

The real McCoy?

Actually I bought a bag of 1 kg Bapao Wheat Starch (Bapaomeel) Double Rings Brand. I bought the flour because of the word “bapao”; however, there were no instructions on how to use the flour.  Furthermore, I was blurred and blinded by the Chinese scripts all over the bag. It’s all Greek to me 😦  To add salt to injury (yep, that bad, really), there’s no picture of steamed buns on the label, BUT, pak choy (Chinese cabbage)!  And I thought I just hit the nail and bought a bag of the real McCoy!!

Then help came.  I am so grateful to Miss B. She came buzzing my way, sending me links and recipes, AND, the most unforgettable moment was meeting Miss B face-to-face last Saturday at our housewarming!  So good to meet you and your family, Miss B 😀

I got, among others, a bag of Red Lotus special flour and a tin of all-vegetable shortening (CRISCO) from Miss B. She also brought her delicious rice-cooker steamed moist banana cake, pandan kaya butter cake and homemade kaya coconut egg jam.  I was really pampered that day.  Thanks ever so much.

Steamed chicken pao_flourSteamed chicken pao_label for paos

Being a rather visual person, I was so glad to see graphics of steamed buns on the bag of the flour.  Yay, the real McCoy, at last!   But was it?  The instructions were in Thai script (sunskrit) and I was completely lost.   The quest continued. Then I remembered seeing this bag of flour sold at an Asian store, owned by a Taiwanese couple. I did not buy the flour, but took a snapshot of the label at the back of the flour bag. LOL!

What’s she up to now, you may ask?

Because, it’s not Thai or Chinese or Greek, but a language I could decipher 😉

1. Steamed chicken pao_label at back of pao flour

The recipe at the back of the flour bag – with a few moderations – became the basis of my journey to steaming more hot buns!

2. Steamed chicken pao_cool rack

Ingredients (Pao Dough)

400 g flour
210 ml water (I used lukewarm water)
100 g sugar (I used 14 tsp, which is about 50 g)
50 g shortening (I used 2 Tbsp CRISCO all-vegetable shortening)
13 g instant dry yeast (I used 1 sachet of 7 g instant yeast from Dr. Oetker)
8 g baking powder (I used 3 tsp of normal baking powder, following Miss B’s simulation and equation of 2 tsp DABP)
1 g improver (I did not use this)
A pinch of salt (this was not on the recipe label)


1. Sift the flour and baking powder directly into the mixing bowl of the electric mixer. Place the pinch of salt on one side of the flour and the sugar on another side. Add the instant yeast in the centre followed by the lukewarm water and gradually combine together with a wooden spoon.  Add the shortening and knead the dough using the dough hook, first on minimum speed and gradually increasing to “1” (Kenwood Major).  Mix the dough for 12 minutes or until a smooth and non-stick dough is formed.

Steamed chicken pao_hook doughSteamed chicken pao_min to speed 1

2. Remove the dough from the electric mixer and place the dough in a slightly greased large bowl.  Cover the dough with a cling film and proof for 30 minutes or more.  I placed the bowl just above our slightly warm radiator and covered the bowl with a clean kitchen towel.

3. While waiting for the dough to rise, start your steamer.  I used my multi-purpose soup pot with the 3 steamer inserts I bought at IKEA.

4. After the first proofing, I divided the dough into 16 balls.  At this point, I had wanted to add the fillings, but I kept murmuring to myself “Patience! Patience!”.  I rested the 16 pieces of dough balls for another 15 minutes, covering them with a cling film over my warm radiator.

Steamed chicken pao_first proofingSteamed chicken pao_2nd proofing

Steamed chicken pao_2nd proofing2Steamed chicke pao_second proofing

5. Flatten each ball into a disc-like shape and fill the dough with the filling.  Some pieces were proofed and some not.  You will see the difference later, hence, read on…  The ones I proofed, I let the buns rise for about 15 minutes or more.

6. Steam the buns for 15 minutes on high.

Ingredients and method (Chicken filling with a twist)  – own recipe

8 rotisserie chicken drumsticks – yes, the ready-cooked ones!
(Remove as much meat from the bones, diced)
In a bowl, add the following and mix to combine –
1 Tbsp (Kikkoman) soy sauce
1 Tbsp Oyster sauce
1 Tbsp Shaohsing rice wine
1 tsp sesame oil
2 tsp sugar
White pepper
4 cm ginger, grated
3 coriander roots, minced 

Add 2 Tbsp corn oil in a pan and sauté 2 cloves garlic, minced with some coarse sea salt until fragrant. Add the above mixed ingredients and sauté further for a few seconds.  Thicken the sauce with 2 Tbsp water and 1 tsp cornflour. Once the sauce has thickened slightly, add the diced cooked chicken, 1 grated carrot and 2 spring onions (cut diagonally).  Stir and combine the mixture, making sure that the chicken meat is coated completely with the sauce. Refrigerate to cool before scooping 2 tea-spoonful of the chicken filling onto each dough piece.

3a. Steamed chicken pao_drumsticks3b. Steamed chicken pao_coriander roots

3c. Steamed chicken pao_filling3d. Steamed chicken pao_filling in dough

Kenwood and me

By the way, my brand new Kenwood Major has been standing in the corner of our kitchen since New Year’s Day 2013!  I got this as a gift from my other half.  I have been procrastinating with all the bakes. I’m glad I’ve found a useful task for my Kenwood – finally 😉

4. Steamed chicken pao_Kenwood Major

David and Goliath

I wanted to show you the difference of the end result of my steamed chicken buns. The one on the left was not proofed and the one on the right was left to rise for the last time for 15 minutes before going to the Steamer.  A picture is worth a thousand words.

5. Steamed chicken pao_comparison

I am submitting this entry to Aspiring Bakers #31 – Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders

Small Small Baker/Aspiring Baker

Miss B, it was definitely “bao ho chiak”.  Breakfast was never the same again!

6a. Steamed chicken pao_high tea6b. Steamed chicken pao_high tea2

Oh by the way, I have a little surprise next post…. so stay tuned.