Happycall Pans

I really love my Happycall Pans. These are the pans in my kitchen now :

• Basic Pan
• Ocher Pan
• Diamond Wok
• 18cm & 20cm Pots (waiting to recieve)

Ever since my first pan arrived, I've been experimenting with different dishes and snacks and I'm still so impressed by its capabilities :)

Let's see, here are some of the dishes I've prepared so far:

• Sweet & Sour Chicken (Gok Lok Yuk)
• Marmite Chicken
• Aunt Aster's Chicken Stew
• Gong Pao Ji Ting
• Pan Fried Fish with Black Sauce
• Sambal Fish (using Prima paste)
• "Claypot" Chicken Rice
• Garlic Ketchup Prawns
• Beef Bulgogi
• Spaghetti Bolognese
• Black Hokkien Mee

And here are the snacks & cake:

• Cinnamon & Apple Tea Cake
• Peanut Pancake (Mee Chiam Kueh)
• Muah Chee
  
  

Chicken Stew Claypot Chicken
Rice

Marmite Chicken Mee Chiam Kueh

Aunt Aster's Chicken Stew

I love chicken stew, especially made by dear late Aunt Aster. She is one fantasic cook with a very adorably cute stern face :P I just love to tease her and see her trying her best not to laugh :)

Eileen made this dish just like Aunt Aster and I've been trying to get it right for quite a long time but somehow there is always something missing. After all the trials & errors, finally.....I managed to get it right this time :)

The stew is really nice and it can be eaten as a one pot dish if you add more potatoes but I just like it with my white rice.

The most daunting task in the past was the 1st step of frying the cinnamon quill as it will cause the oil to start singing...a sound that will make me run miles away! Now with my Happycall, I'm certainly Happy as I can quickly shut the pan and let the "singing" rest inside the pan! How marvelous!! hehehe

Here is the recipe for you to share. The aroma of this stew is simply heavenly and the cinnamon added a really warm touch which definitely greatly enhanced the flavour of the chicken.

Chicken Stew

Happycall Ocher Pan or Slow Cooker
Servces 3

Ingredients:

½ Chicken, skinned & chopped to bite size pieces
1 Chicken Breast with bone, skinned & chopped to bite size pieces
10 New potatoes, skinned & halved
1 Large Onions, peeled and cut into quarters
2 Carrots, skinned and cut into wedges
2 cups Water (add more if you want more sauce)
1 Chicken stock cube
1/2 tsp Peppercorns
2 tbsps Cooking oil
5cm (2 in) Cinnamon quill
1 Tomatoes, quartered
2 Tbsps Cooking Oil
2 Tbsps Plain Flour

Marinade

1.5 Tbsp Soy sauce
1 tsp Sugar
1 tsp Salt
1 tsp Pepper
1 Tbsp Corn Flour

Seasoning

2 Tbsps Dark soy sauce (Add more if you like your stew to be darker in colour)
1 tsp Salt
2 Tbsps Plain flour
1 Cup Water

Directions:

1. Marinate the chicken for overnight or least 3 hours before cooking.
   
2. Heat up HCP and spread 1 Tbsp of cooking oil around the pan. Add Cinnamon quills and close the pan for 2 mins.
   
3. Coat Chicken Pieces with flour and pan-fry the Chicken pieces until golden brown on all side. Set aside chicken pieces & leave cinnamon quill in the pan.
   
4. Add 1 Tbsp of Cooking Oil.
   
5. Add in Onions, Potatoes, Carrots and stir slightly. Close the pan for 2 mins.
   
6. Flip the pan & grill for another 2 mins. After 2 mins, flip the pan back.
   
7. Put in water, chicken stock cube and peppercorns in HCP. Close the pan and bring to the boil for 5-8 minutes.
   
8. Mix seasoning ingredients in a bowl and add to pan
   
9. Stir and let simmer until chicken is tender, about 30 minutes. Add the tomatoes and cook for 5 minutes.
   
10. Remove from heat and serve.
    

Tips – the longer you cook the better it will be J

Marmite Chicken

Marmite brings back childhood memories. My mum used to put 2 teaspoons of marmite into my porridge and I just love it!

When my son was about 9 months plus, I also put a teaspoon of marmite into his porridge and he loves it too! So, for me I was quite amazed when I chanced upon this Marmite Chicken recipe so I decided to give it a try. I simply love marmite to bits that I even spread it on my toast!

The combination of Marmite, Honey & Light Soya Sauce is really amazing. However, if you're not a fan of marmite, you probably won't like this as it is full of marmite flavours :) A definite keeper for our family menu :)

Ingredients

1 Whole Chicken, cut into bite size pieces

Marinade:

1 tsp Ground Pepper
2 Tbsps Oyster Sauce
2 Tsp Light Soy Sauce
1 Egg
6 Tbsps Corn Flour

Sauce:

3 Tbsps Marmite

3 Tbsps Honey
2 Tbsp Light Soy Sauce
½ tsp Chicken Stock Granules (knorrs)
100 ml Water

Method:

1. Marinate chicken with seasoning and let it stand in the fridge for 1 hour.
   
2. Heat HCP with oil and pan fry chicken until golden browned. Remove chicken and set aside.
   
3. Pour the sauce ingredients into the pan and boil until sauce starts to thicken.
   
4. Add the fried chicken pieces to the pan and toss to coat.
   
5. Dish out and serve with rice.

Claypot Chicken Rice

This version of the Claypot Chicken Rice has a different taste to my other Claypot Chicken Rice (Maxwell Market Style) recipe which can be located under the "Cooking Recipe" tab.

I love both the recipes as each has it own unique taste. The fomer has an authentic claypot rice taste & look whereas this has it's own special flavour. For me I have a slight bias towards the former recipe because I like the added flavour of crispy salted fish and how the oil from frying the salted fish is used to fragrant the rice.

Having said that, I like this recipe too as it does not require deep frying (for the salted fish) and lesser oil is used. A definitely healthier version of the two and you can stiill add salted fish as a condiment to this recipe if you prefer. Quite hard not to like either recipe hahahahaha

The HappyCall pans has replaced all my old pans and now sits proudly on my stove waiting to be used hahahahaha.

The portion below is just nice for the Ocher Pan and can cater for 3 paxs maximum. If you have more people, you'll not be able to use the Ocher Pan for this unless you have the jumbo pan.

The recipe below definitely cannot be used on the basic pan as it is too shallow. However, if you're just cooking for yourself, you may trim the recipe and try it on your basic pan.

This is really an easy to make and a wonderful one pot meal for the family.

Claypot Chicken Rice

Prep Time 10 minutes
Cook Time 25 minutes
HappyCall Ocher Pan

Ingredients

2 cups Uncooked rice, washed and drained
3 cups Chicken Stock (I used Swanson)
2 Chicken Thighs, cut into bite-sized pieces
5 Chinese mushrooms, soaked & cut into thick strips
1 Chinese XO Sausage, sliced

Marinade:

2 tbsps Light soy Sauce
2 tbsps Oyster Sauce
1 tbsp Dark Soy Sauce
1 tbsp Shao Xing Wine
1 tsp Ginger Juice (grate a knob of ginger & squeeze the juice)
1 tbsp Sesame Oil
½ tsp Pepper
½ tsp Sugar
½ tbsp Corn Flour

Prep and Cooking Instructions

1. Marinate the chicken & mushroom with the marinade for at least 1 hour. (For me, I marinate it overnight in a large ziplock bag and leave it in the fridge).
   
2. Put the rice and chicken stock into the HCP, close the lid and bring to boil over medium low fire and cook till the stock is absorbed into the rice but still wet. (about 8 mins)
   
3. Spread marinated chicken plus all the sauce from the marinate, mushrooms and Chinese sausage on top of the rice, close the lid and cook with low heat till the rice is dry and chicken pieces are partly cooked. (about 5mins)
   
4. Shift the pan to the left and leave it to cook for 4mins. Shift the pan to the right and leave it for another 4mins. Flip the Pan and cook for about 4 mins.
   
5. Flip the pan back & check if the rice and chicken are done. The rice may taste slightly hard at this point but do not add more stock. It will soften when it is completely cooked.
   
6. If the rice is still slightly hard, close the pan and leave it for another 4 mins by shifting the pan to the left and followed by to the right at 2 mins per side.
   
7. Once the rice and chicken are done, carefully stir and mix the ingredient together in the pan before serving.
   
8. If you like, you may sprinkle some fried salted fish and add on some black soya sauce and garlic oil, mix in to combine toppings and rice before serving.
   
9. For us, the rice is just right and we topped it with Sambal Chilli & Chincalok Chilli J