I got my first taste of Mexican food in a food stall in Simei Eastpoint food court before Taco Bell hit Singapore. The first impression of mexican food, it is unique in taste as the spices and chillies differs greatly from those spices that are commonly used in Indian or Malay dishes. This chillies are not your average chili padi but were grown locally in Mexico and smoked to bring out it unique flavour.
However, Mexican food didn't prosper (Eastpoint Mexican Stall closed down) like other countries cuisine (Japanese, Korean, Thai etc) instead it regress to a limited menu in certain KFC outlet (KFC Singapore acquire Taco Bell franchise rights). I really miss the Mexico cuisine that was rapidly vanishing in Singapore.
It is amazing sometimes you can get lots of culinary information from TV. Lately, I just discovered an online grocer
Belmonte in Singapore that specialize in Mexican food supplies and condiments from a Kids Central cooking show that showcase chefs teaching kids on preparing different countries culinary cuisine. This spark off my interest to re-enact those long lost mexican dishes.
Chipotle Chicken (Pan Fried)- 4 Pieces Frozen Chicken Thighs (purchase from Sheng Song)
- La Costena Chipotle Chili In Adobo Sauce 200g (purchase online from Belmonte)
- Vodka (any cooking wine is fine as well)
- Fresh Ground Black Pepper (any pepper is fine as well)
- Chicken Stock Cube
Frozen chicken thighs normally come in bigger pieces than those fresh partial chill one you find in the supermarket. I sliced the 2 pieces of chicken thighs into 4 equal pieces for 4 servings. Ensure you wash the chicken pieces through running water (clear excess blood that may be trapped in frozen meat) and drain it clear of water.
Liquor or cooking wine is commonly used to pre-marinate raw meat to remove it raw after-taste that may present after the meat is cooked. I decided to use Absolute Vodka (leftover after I abstain from drinking) this time instead of Plum Blossom Hua Diao Jiu (Famous Chinese Cooking Wine from Zhe Jiang China) for a more unique taste. Use 2 tablespoon of Vodka and ensure all the chicken thighs rub down with vodka. Grate some ground black pepper to further enhance the flavour.
You need a blender for this to prepare the Chipotle marinade sauce. As La Costena Chipotle comes in a whole, blend it together with the adobo sauce until chipotle chili disintegrate. Next ensure all 4 chicken thighs are covered with Chipotle sauce at both side and glad wrap it and put it back to the fridge to marinate it for 1 day or more (3 hours for the impatient kind) to let the meat to absorb the smoky spicy chipotle flavour.
Next fire up the frying pan ( I used a pot to reduce to splatter during frying) with 1 tablespoon of olive oil. Once it is hot enough, place the chicken thigh in to sear the meat for about 2 minutes then flip to another side for another 2 minutes. Normal pan fried meat tend to be tough due to the high heat resulting in overcook. After searing both side, pour about 2 scoop of stock onto the frying pan and covered it. The chicken will continue to cook under stock and maintain it succulent texture.
Cook until the stock start to reduce you can remove the chicken from the frying pan onto a serving plate. As the stock mix with the chipotle marinated on the chicken, it will start to thicken into sauce which you can keep and apply to the chicken pieces upon serving. There you have it Mexicano Chipotle Chicken. You can slice it into pieces or serve it as a whole in a tortilla, bread or rice.
Buffalo Wings (Pan Fried)- 8 Pieces First Choice IQF Chicken Mid-Wings (can be found in Shop`N'Save, Cold Storage & Sheng Siong)
- Bufalo Classic Chili Sauce (purchase online from Belmonte)
- Vodka (any cooking wine is fine as well)
- Fresh Ground Black Pepper (any pepper is fine as well)
- Chicken Stock Cube or Liquid Stock
Lately there is new acronym for frozen meat - IQF (Individual Quick Freeze). Meat pieces are individually frozen so that even when packed and store in the fridge the meat pieces remain separated. IQF was first introduced to restaurant and F&B as this allow them to make bulk purchase of meat without the need to worry about thawing the right proportional of meat without compromising the freshness.
Lately, IQF meat is slowly introduce to the general public due to the trend of smaller household urgent need to proportion meat to cook their daily meals without compromising freshness. As frozen meat should not be refreeze due to the bacteria might start to propagate after you thaw the meat. With IQF meat, you just need to take the amount you need to cook and keep the rest in the fridge, The IQF meat pieces will still remain separate and ready for you next cooking adventure.
You can use chilled fresh chicken wings as they tend to taste better and absorb marinate better than frozen. What the heck? It is tedious if you are working and you need to visit supermarket everyday after a long day at work to get fresh chilled meat for cooking a meal. No way for me. IQF is the way to cooking for the busy people.
Use 2 tablespoon of Vodka and ensure all the chicken thighs rub down with vodka. Ground some ground black pepper to further enhance the flavour. Next, add the 2 to 3 tablespoon of Bufalo Chili sauce and massage the wings until it is evenly covered and leave it to seep for 2 to 3 hours or you can cook it after 30 mins of marination.
Next fire up the frying pan ( I used a pot to reduce to splatter during frying) with 1 tablespoon of olive oil. Once it is hot enough, place the chicken wings in to sear one side for about 2 minutes then flip to another side for another 2 minutes. Normal pan fried meat tend to be tough due to the high heat resulting in overcook. After searing both side, pour about 1 scoop of stock onto the frying pan and covered it.
The chicken will continue to cook under stock and maintain it succulent texture. You can opt for the dry version which rather add in the stock u can keep frying it until the wings start to feel firm. Cook until the stock start to dry up and you ready to serve pan fried Buffalo Wings.
