Category Archives: Chicken

All recipes that are Chicken Related

Chicken, Leek and Mushroom “Leftover” Pie (£1.45 per portion)

Now the other day me and Toddler “Blip” had the Lemony chicken pasta, well he just had the plain pasta as he wasn’t feeling too well. His chest sounded really wheezy, luckily,after a good night sleep he seemed better. I decided to keep him home from nursery though.

I know for a fact that I don’t like going to work, if I’m not 100% and therefore I don’t believe he would like to go to nursery before he is feeling well again. Luckily, he loves being home with me and Baby “Flipper”. I love to see them together and how much love they got for each other. Toddler “Blip” adores his little brother and can’t stop giving him cuddles and kisses.


It was Halloween not long ago and Toddler “Blip” was absolutely obsessed with it, therefore, the pie we ended up making was “Halloween” inspired. Saying that, it was the wrong pastry to use if wanting to decorate it (which I knew), but he had fun, which was the most important part.


What was even more impressive is that he was willing to try the pie after, and he ate quite a bit of it

This recipe can be made either from the leftovers, just add the nutmeg, mushrooms and bacon, and add the pie lid, alternatively make it from scratch following the steps below. 


Chicken, Leek and Mushroom Pie

Serves 4 people

Ingredients

4 large closed cup mushrooms
3 streaky bacon rashers
Puff pastry
2 Onions, sliced
2 Leeks, sliced
2 Courgettes, chopped
4 Garlic cloves, Chopped
Thyme, 20 sprigs (or 2 tsp dried)
2 Chicken breasts
200 ml Chicken Stock
100 ml Crème Fraiche
1 tsp nutmeg
1 tsp vegetable oil
½ – 1  Lemon depending on taste
Zest of one Lemon 

Method:

Start by thinly slicing the onions and put in a bowl. Then clean and slice the leeks into fine slices and cut the courgettes into 1 cm strips and add to the bowl and set aside.

Grate the garlic cloves and have it ready.  Also Pick the thyme leaves and set aside for later in the cook.  

Cut the mushrooms into slices.

Now, in a frying pan, fry the bacon until cooked but not crispy, take the bacon aside and fry the mushrooms in the fat from the bacon. Cut the bacon into 1 cm strips. Whilst mushrooms are cooking cut the chicken into 2 cm pieces.

When the mushrooms are cooked put aside together with the bacon. In the same frying pan add 1 tbsp of oil and cook the chicken for about 6 minutes or until brown all over. Then remove the chicken from the pan and set aside.

Turn the heat to a medium heat on the frying pan and add the onions, leeks and courgettes to the pan you cooked the chicken in. Cook the vegetables until they begin to soften, then add the garlic and cook for another minute.

Then return the chicken to your pan with the vegetables, the mushrooms and bacon, and add 200 ml of chicken stock to the pan together with 1 tsp of nutmeg, stir it and bring it to the boil. When boiling reduce the heat to low, add a lid and let it simmer for around 5 minutes with the lid then remove the lid and let it simmer for another 5 minutes or until reduced to half (and the chicken is cooked through).

When the chicken is done, spoon in the crème fraiche and warm it through. Then add the thyme, lemon zest and a squeeze of lemon juice and season with salt and pepper, if the mixture is too thick add a bit of water to it and mix well.

Then add the pie mixture to the a pie dish and roll out the puff pastry and place on top. Make a hole in the pastry to let out the steam. Cook in a 200C oven until the pastry is done.

I like to serve it with some vegetables on the side..


Bon Appetite – As my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per November 2017)

Mushrooms 30p
Bacon 11p
Puff pastry 55p
Onions 20p
Leeks 50p
Courgette 69p
Garlic 12p
Thyme 70p
Nutmeg 5p
Chicken breasts £1.89
Chicken Stock  5p
Crème Fraiche 28p
Vegetable oil 1p
Lemon 35p 

Total cost £5.80 or £1.45 per portion

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Delicious Lemony Chicken and Leek Pasta (£1.46)

I love pasta dishes, but often only cook it for me and Toddler “Blip” as the husband is still doing his low carb diet. If I do cook it for the husband I would give him Courgette Pasta instead of the normal pasta.

The first time I cooked this I cooked it for 4 people and I wasn’t left with any leftovers. However, this time when I cooked it I didn’t half my portion and still cooked it for 4 people instead of just me and toddler “Blip”.  As you can imagine, I was left with lots of leftovers, which I turned into a lovely pie the next day.

Luckily, I did realise when I was half way through and cooked pasta just for me and Blip. I think sleep deprivation does get to me these days, I seems to be doing some weird things occasionally. But then this is, apparently, rather normal when you got a baby and a toddler, or so I’m told.

I like this pasta dish because of the lemony creamy taste, created by the lemon and crème fraiche. You can use any kind of pasta you like, I always keep my eye out for offers on different shaped pasta, because I like to change them. But you could use basic penne or fusillo pasta.

I know that it would seems logical to mix the pasta and the chicken/leek mixture together in one pot and then serve and if you know its all going to be eaten this is brilliant. But as we rarely will eat it all I keep them separately, also, Toddler “Blip” is much more likely to eat them if served separately  

Unfortunately, Toddler “Blip” has not been too well lately with his asthma, so he only ate the plain pasta. However, the following day he ate some of it the mixture in the pie. I don’t like to put too much pressure on him to eat, especially when he isn’t feeling well. I remember being a small kid and how awful it was when people tried to push me to eat more, I was extremely underweight though and picky!

I try to always encourage him to at least try the food I have made, which seems to make him much more willing to try new things.  


Lemony Chicken and Leek Pasta

Serves 4,

Takes around 35 minutes

Ingredients

400g Rigatoni, or pasta shapes of your choice (4 people)
2 Onions, sliced
2 Leeks, sliced
2 Courgettes, chopped
4 Garlic cloves, Chopped
Thyme, 20 sprigs (or 2 tsp dried)
2 Chicken breasts
200 ml Chicken Stock
100 ml Crème Fraiche
1 tsp vegetable oil
½ – 1  Lemon depending on taste
Zest of one Lemon
Grana Padano, Grated (for serving)

 Method:

Start by chopping up and prepare all your vegetables and get them ready for the cook.

Start by thinly slicing the onions and put in a bowl. Then clean and slice the leeks into fine slices and cut the courgettes into 1 cm strips and add to the bowl and set aside.

Grate the garlic cloves and have it ready.  Also Pick the thyme leaves and set aside for later in the cook.

Place a large saucepan of water on the stove, and add salt to the water to cook the pasta, place a lid on the pan and leave on medium heat. Don’t add the pasta until the water is proper boiling.

Whilst the pasta is cooking, start making the pasta sauce by cutting the chicken into 2 cm pieces. Take a large frying pan and heat 1 tbsp of oil on high heat, then add the chicken and cook for about 6 minutes or until brown all over. Then remove the chicken from the pan and set aside.

Turn the heat to a medium heat on the frying pan and add the onions, leeks and courgettes to the pan you cooked the chicken in. Cook the vegetables until they begin to soften, then add the  garlic and cook for another minute.

Then return the chicken to your pan with the vegetables, and add 200 ml of chicken stock to the pan, stir it and bring it to the boil. When boiling reduce the heat to low, add a lid and let it simmer for around 5 minutes with the lid then remove the lid and let it simmer for another 5 minutes or until reduced to half (and the chicken is cooked through).

Now, cook the pasta by adding it to your boiling water and cook as per the instructions on the packet or until al dente. Then reserve a cup of the water and drain the pasta.

When the chicken is done, spoon in the crème fraiche and warm it through. Now, add the thyme, lemon zest and a squeeze of lemon juice and season with salt and pepper.  You can add a bit of the reserved cooking water if it has become too thick.

Serve on top of the pasta and with the grated parmesan on top.

Bon Appetite – As my grandad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per November 2017)

pasta 45p
Onions 20p
Leeks 50p
Courgette 69p
Garlic 12p
Thyme 70p
Chicken breasts £1.89
Chicken Stock  5p
Crème Fraiche 28p
Vegetable oil 1p
Lemon 35p
Grana Padano 60p

 Total cost £5.84 or £1.46 per person

Almost free, Chicken Stock (1.5l for 31p) – Freezer challenge

The freezer challenge

So, I have mentioned before that I save bones and skin and roasted carcasses from any chicken we eat in the freezer until I got a large portion. Then I make it into a super delicious stock, believe me, it can be used for so many things, soup, risotto, anything that requires stock. This time, I only had a small bag full of bones and skin, but it was more than enough to make 1.5l of stock!.


All it took was my slow cooker, the bones, and a few vegetables peelings and spices and stock was made. Obviously, it takes some electricity as well. But, when calculating the price of the stock, I do not calculate in the bones/skin, as that is calculated into my original dish (like the fake away I mentioned yesterday).


I think my husband thinks I’m slightly nuts making stock out of this, as I could just throw it, but I do enjoy it. I remember my grandad mentioning that under the second world war this was done and absolutely, nothing was wasted! Ohh.. how I miss my grandad and grandma at times. I wish I had asked them many more questions when they were alive, but at least I spend a lot of time with them.

Chicken Stock

Approximately 1.5l

Ingredients:

Skin/bones of chicken
3 cloves garlic
1 cm ginger, finely chopped
1 small onion, halved

The washed peel of a few potatoes and carrots (or you could just cut a carrot finely/and a potato)

Whatever, else of sad vegetable ends you got in the fridge. But nothing too overpowering, like broccoli and cauliflower (except if that’s the flavour you are going for).

Salt and pepper.

1.5-2l water (depending on your size of slow cooker as well)

Method:

There are two ways to do this A or B (I prefer B)

A) Bang it all in the slow cooker on high, forget about it for 4-6 hours or longer. This will intensify the taste. If you don’t find the taste strong enough, leave the mixture on high without lid for a while to intensify further.

After 4-6 hours, add salt / pepper to taste then strain the mixture and it is ready to be used.

B) Put all the ingredients into a pot and place on the stow (the inside of my slow cooker can go straight on the stow). on high heat, and roast the mixture, until the skin, bones starts slightly colouring and releasing the oils. Then add the water to the mixture and bring to the Boil.

When Boiling, put it into the slow cooker and leave it on high for 4-6 hours or longer, then after this time, add salt/pepper to taste. Strain the mixture and it is ready to be used.

If you don’t find the taste strong enough, leave the mixture on high without lid for a while to intensify further.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017)

Ingredients:

Chicken bones and skin (free)
Garlic 9p
Ginger 5p
Onion 10p
Salt and pepper 2p
Left over vegetable peelings 5p? (estimated as it depends what you are using!)

Total 31p

Sweet and Sticky Chilli Chinese Chicken Fakeaway Stir fry (89p per portion) – The Freezer Challenge

Freezer challenge 

As I mentioned in my post yesterday, I’m doing a bit of a freezer challenge, as we got way too much random stuff in the freezer that needs using up. I would like to get as much of it used before the baby arrives. However, I do think I have started way too late to achieve this, but never mind.

My husband was away yesterday for a business meeting, so only needed to cook for myself and Toddler “Blip”, however, I still ended up cooking for 4. At least I can freeze the portions and I got some ready meals for when the baby arrives.

Now, you may ask what is a Fakeaway? In my opinion, it is exactly the same as a takeaway, except that it is made at home and it resembles a takeaway. I always, like to cook from scratch, one, it is cheap, two, I know what goes into the food and three I know how fresh it is.

In the freezer, I had quite a bit of chicken, 2 drumsticks and 4 chicken thighs. In general, I like to use chicken thighs instead of chicken breast for stir-fries, it got more taste and it is much cheaper. I must have been lazy when I froze the thighs, (or just pregnant) as I froze them with skin on and bones in. But never mind, I defrosted it and removed bones from thighs and drumsticks and there was almost 450g of meat. Which is a perfect amount for 4. But you can use more/less as it fits with your family, don’t forget you can always bulk it out with more vegetables.

Now, with the skin and bones, don’t throw it away, instead debone them and remove the skin then put it in a separate freezer bag and keep in the freezer, until you got quite a large portion. Why you may ask? Because it makes a fantastic stock (almost for free). I will post the recipe for that another day.

I served the Fakeaway with rice which Toddler “Blip” loves. He tried the chicken and vegetables but wasn’t keen, but at least he tried it.

Also, because I cook it wanting my son to eat it, I don’t add the chilli, but use my special chilli oil instead.

Sweet and Sticky Chilli Chicken Stir-fry

Serves 4

Ingredients

450g chicken thighs (bones and skin removed) cut in chunks
1 Tbsp vegetable oil
3 Cloves of Garlic (finely sliced)
2 Cm Ginger finely cut (finely sliced)
2 Hot Dried Chillies (or 2 teaspoons hot chilli flakes or to taste)
1 Medium onion (cut into wedges)
2 Medium carrots (cut into slices)
1-1/2 bell peppers cut into bite size pieces (I used a combination of red, yellow and green, but you could choose just one colour)
3-4 Medium Mushrooms (quartered)
Handful Sugar Snap Peas
2 Spring onions (diagonally sliced)
1/2 tin pineapple pieces (reserve juice for Marinade)
Handful Salted Cashew nuts (optional)

Marinade

All the juice from the Pineapple tin
3 tbsp ketchup
1 tbsp tomato puree
1 tbsp brown sugar
1 tbsp grated ginger
2 cloves garlic minced
2 tbsp Soy Sauce
½ tsp salt
1 tsp pepper
1 tbsp Corn flour
Served with rice for four, approx. 240g

Method:

This dish is really best if you can let the chicken marinate for a few hours or overnight. I marinated it for 6 hours. However, even if you just marinated it for half an hour it would still taste amazing.

Start by mixing all the ingredients for the marinate, leaving the corn flour out, this needs to be added at the last minute when cooking. Then cut the chicken into bite size pieces and combine with the marinate. Leave covered in the fridge until needed.

Because this is a quick cook, you need to prepare all your vegetables before starting to cook. You won’t have time to do it as you go along.

Slice the garlic and ginger and place in a bowl with the chilli. Then cut the onion and carrot, and bell peppers and place together with the mushrooms and place in a different bowl. Then wash the sugar snap peas and place it in a bowl with the spring onions.

Have the pineapple pieces ready and the cashews if using them.

The cooking

Cook rice as per packet, or your preferred method (I use a rice cooker)

In a none stick wok, add the oil, and bring it up to high heat, then add the garlic, chilli and ginger and fry it for around 30seconds to 1 minutes. Now, with a slotted spoon remove the chicken from the marinate and place in the wok (reserve the marinate, we need this later). Now stir-fry the chicken for around 2-3 minutes until its coloured all over. If you find that a lot of marinate came into the wok, then pour it off back into the reserved marinade.

Now add the onion and the carrot to the wok and cook for a further 2 minutes. Then add the bell peppers and mushrooms cook for another minute. Then add the pineapple pieces and pour in the reserved marinade (except for 2 tbsp worth), give the mixture a good mix and cook for around another 2 minutes, until it starts slightly reducing. Then mix the corn flour into the last bit of marinade and pour it into the wok give it a good stir. At this point add the Mangetout and spring onions. Cook until it got a sticky consistency, shouldn’t take long.

Serve, with the cashews on top, with steamed rice on the side. Prawn crackers goes well with it.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017)

Ingredients:

Chicken thighs 99p
Vegetable oil 3p
Garlic 9p
Ginger 10p
Dried Chillies 5p (bought at Asian Grocer)
Medium onion 10p
Medium carrots 5p
Bell Peppers 46p
Mushrooms 20p
Sugar Snap Peas 35p
Spring onions 10p
Pineapple pieces 30
Cashew nuts 20p

Marinade

Ketchup 5p
Tomato puree 5p
Brown sugar 5p
Ginger 10p
Garlic 6p
Soy Sauce 10p
½ tsp salt 1p
Pepper 1p
Corn flour 3p
Rice 11p

Total price: £3.59  (per portion 90p)  

 

 

Easy Satay Chicken skewers (21p per skewer)

As promised, I have added some more uses for the Satay paste/sauce I made. One of the things I love to use the paste for is my homemade Satay skewers. They are about 21p per skewer. You could stretch this and make them even cheaper if you added things like peppers and onions to the skewers.

I like to buy chicken thighs, but with bone and skin still in this is a much cheaper and tastier compared to chicken breasts. It’s certainly also cheaper than buying it all deboned already. It literally takes minutes to debone and skin the chicken. On top of that if you keep the bones and the skin, you can use this for making a delicious stock at a later point. I keep a freezer bag in the freezer and bang in all chicken bones etc. Then when full I cook a stock in my slow cooker.

As the Satay sauce, I make is rather thick, I like to let it down with coconut milk so it’s better as a marinade. This can either be done with normal coconut milk, or if you got it creamed coconut, which I prefer as you don’t need a huge portion and its cheaper than the coconut milk you buy tinned. Also, it’s a good standby in the kitchen.

I had two for dinner, Toddler Blip tried the chicken but wasn’t keen on the mushrooms though. There was two for the husband’s lunch, he didn’t take them though, therefore he will have them for dinner tonight. The rest I froze the rest for another day.

chicken skewers

Easy Satay Chicken and Mushrooms Skewers
Makes 8 skewers

Ingredients:
4 Chicken thighs
5 Mushrooms
3 tbsp Satay sauce (see previous recipe)
50g creamed coconut
250 ml water

Wooden skewers

Method:

In a saucepan, add the water and bring to boil, then add the creamed coconut and simmer it down to the consistency of coconut milk. Now add the Satay Sauce to the mixture, and slowly let it simmer down to a nice consistency. It mustn’t be too solid and not too runny.

Heat up the griddle pan it needs to be very hot (don’t add any oil to the griddle pan as this will make it smoke). Whilst the griddle pan is heating up, cut the mushrooms into chunks, then slightly drizzle them with oil and add them to the warm griddle pan, don’t move them around before they got proper marks on them.

While grilling the mushrooms, debone and remove the skin from the chicken thighs, then cut into bite size pieces. When the mushrooms are finished take them off and add to a bowl.

Now add the chicken to the warm griddle pan, make sure they also get the griddle marks and cook through. When cooked through place it in the same bowl as the mushrooms and add half of the Satay marinate to the bowl and make sure mushrooms and chicken get evenly coated.

Then alternate the mushrooms with the chicken on wooden skewers. Now you can either finish off the skewers under a hot grill for a few moments, or if your griddle pan is big enough on the griddle pan or obviously on a bbq*.

This is nicely served either with a salad or/and rice and obviously the reserved Satay sauce for pouring over the skewers.

*If making the skewers on the bbq, start by soaking the skewers in water for at least 30 minutes.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017).

Chicken thighs 85p
Mushrooms 23p
Satay sauce 34p
Creamed coconut 25p

Total: £1.67 for 8 skewers, that’s 21p each

 

 

 

Wasabi Chicken Salad

So the Husband has started the Atkins diet and actually following it more or less. with a few exceptions. Hence, I cooked him the following meal this evening. I did realise after that a few of the things wasn’t really allowed in what is called phase 1 of the Atkins diet, but no matter what he will be eating much healthier than before…  (so that is okay) 😛

We did cook one of the chicken breasts without the wasabi peas so Toddler Blip could try it as well.. wasabi is a bit strong for him. – he was still NOT convinced!

wasabi salad 1

I could see this working very well with a slice of homemade bread, but that we will have to do another time. We only made half portion though. 🙂 as there is no way me and him and our lovely Toddler Blip, could eat all of this, but it would make a lovely lunch the following day – if bringing to work.  

Serves 4

100 g Wasabi peas
100 ml Milk
600 g Chicken breast or chicken thighs
160 g edamame beans (soy beans)
60 g Baby spinach leaves
1/2 a medium cucumber
1/4 of a Mooli finely sliced or a handful radishes finely sliced
Some steamed broccoli florets (optional)
1 Avocado sliced
1 tbsp Drained Pickled Ginger

Dressing:
1 Tablespoon Rice wine vinegar (any vinegar will do).
2 tbsp Sesame seeds, toasted
2 tbsp Mirin
2 tsp Soy Sauce (or Tamari)
1/2 teaspoon wasabi Paste
1 small clove Garlic


Method:

1.       Preheat the oven to 180C
2.       Pulse the Wasabi peas in a food processor until finely chopped, transfer to a bowl. Place milk in another bowl.
3.       Flatten the chicken slightly, then dip it in the milk and afterwards coat in wasabi peas, season with salt (be careful though, as the wasabi peas are slightly salty already).  Place the chicken on a baking tray (with baking paper). Cook for 15 min or until cooked through.
4.       Finely slice the radishes, make ribbons of the cucumber and finely slice the avocado.
5.       Steam the edamame beans until tender, then cool under cold water.  Combine with the spinach.
6.       Roast the sesame seeds in a pan.
7.       Combine all the ingredients for the dressing and add the toasted sesame seeds.
8.       Now arrange the edamame beans, spinach and the rest of the salad ingredients on a nice big platter.
9.       Finely slice the chicken and add to the salad, chop the ginger and put over.
10.   Serve with the dressing on the side.
11. EAT IT… mmmmmm

wasabi salad 2


Bon Appetite – as my granddad would have said.

Costings:
100 g Wasabi peas (£2.00/200g x 100g)= £1.00
100 ml Milk (£1.00/ 2272 ml x 100ml) = 5p
500 g Chicken breast or chicken thighs = (£5.50/950g x500g)= £2.89
160 g edamame beans (soy beans)= (£2.00/600g x160g)= 53p
60 g Baby spinach leaves (£1.50/240g x60g ) = 38p
1/2 a medium cucumber = 25p
Handful radishes finely sliced, 1/2 packet from tesco 23p
1 Avocado sliced 44p
1 tbsp Drained Pickled Ginger (£1.99/190gx20p)=21p
Dressing:
1 Tablespoon Rice wine vinegar (any vinegar will do). (£1.99/150ml x 18ml) = 24p
2 tbsp Sesame seeds, toasted = (0.85p/100g x10g)= 9p
2 tbsp Mirin (£1.59 /150ml x 36ml) = 38p
2 tsp Soy Sauce (or Tamari) – (£1.70 /500ml x 14 ml) = 5 p
1/2 teaspoon wasabi Paste 18p
1 small clove Garlic 3p
= £6.95

You could make this dish much cheaper by replacing the Wasabi peas with salted peanuts. And instead of edamame beans use normal peas.

Use chicken thighs instead of the chicken breast (this is quite a good saving £2.73 a kg compared to £5.79 for chicken breast) and serve with homemade pita/naan bread.

This works well as a filler. I have also previously bought wasabi pouches/ginger in Yo Sushi at 5p each. One of each is enough for the recipe – you can walk in and just buy that.

In the meal my husband did today, he replaced normal radishes with Mooli (Japanese Radish) as we got one reduced in Tesco. You may also notice that one of the chickens doesn’t have the Wasabi peas on, this was down to the fact that my son will refuse the wasabi peas and as I’m currently unwell Wasabi doesn’t go too well with me either.


 

My lovely homemade Ginger BBQ chicken wings!

Now as long as I can remember I have loved chicken especially Chicken Wings. I have tried 100 of different recipes and this is one of my favourite. I got the initial recipe from a food magazine and I have now changed it to my liking. I’m hoping that one day my son will get to love chicken wings as well. But at the moment he is not convinced.

If cooking this for kids, I would recommend to only add the chilli to the people who like chilli. This can either be served on you own as a snack, brilliant with a beer (I have been enjoying them with the football this evening France – Romania). Alternatively, as a main meal served with rice and a salad or you could go more traditional like a chicken shop serving with chips

Serves 4-6 people (4 as a starter, 6 if main course)

Ingredients:

Chicken

1 kg chicken wings (approximately)

Marinade

1 small onion very finely shopped

2 Garlic cloves finely chopped

Thumb size ginger grated

3 tbsp. balsamic vinegar

3 tbsp. soft dark brown sugar

3 tbsp. soy sauce

3 tbsp. Worcester sauce

3 tbsp. tomato ketchup

750 ml Ginger beer (or ginger ale)

Topping

Sesame seeds around 1 tbsp. (optional), these could be toasted if you like

Dried chilli flakes, or a whole red chilli finely chopped.

2 spring onions, green part.

 

Process:

  1. Put all the ingredient for the marinade in a pot then cook until it has reduced to around half the amount and has become sticky. Then allow to cool.
  2. Now marinade the wings in the sauce, I did it over night, but even if you don’t have time to marinate it will be fine.
  3. Heat the oven to 190 C (fan oven) and bake the chicken with half the sauce, half way through add more sauce. Keep adding the sauce to cooked through (around 25 min
  4. When cooked through, remove from oven place in serving platter, and sprinkle over the sesame seeds, chilli flakes and spring onions and serve.

Bon Appetite

Cost based on Sainsbury prices

Garlic 3p

Spring onions 5 p

Ginger 15 p

Sainsbury’s Balsamic Vinegar of Modena 1 Leaf 250ml £1.20 = 26 p

Onion 10 p

Sainsbury’s Dark Soy Sauce 150ml = 10 p

Worcester sauce (Sainsbury’s Worcester Sauce 150ml) 10 p

Tomato ketchup Sainsbury’s Tomato Ketchup 680g 5p

Ginger ale Sainsbury’s American Ginger Ale 1L 26p

Chicken wings £1.80

Sesame seeds 10p (I couldn’t find this on Sainsbury side, I buy mine cheap n the Chinese shop).

 

Total: £3.00