It takes quite a while to make, but it’s easy in that little skill is required.

First, pour a mug of water into a wok. Add a few slices of ginger, a few pieces of rock sugar, maybe 3 tablespoons of light soy sauce – depending on the size of your chicken and put in the chicken, bring to a boil, cover and lower the heat.

You need to keep turning the chicken, maybe once every 15 mins for a total of 1 hour. If it gets too dry, then just add a little water. While turning for the last time, pour in some Chinese cooking wine.

When the chicken is ready, turn off the heat, let it cool. The meat is so nice and tender that you can then tear the chicken apart with your bare hands. Even those with dentures will be able to enjoy this.

This is another favourite of the kids. It takes quite a bit of time and effort, but it’s worth it.

First you’d need to deep fry the chicken popcorn. Remember not to defrost it or it won’t be so crispy. Remove from deep-frying once the chicken popcorn starts to brown and set aside.

Next, you’d need to fry some butter. Once the butter has melted, toss in some curry leaves and let it pop for a minute or so. Then put in some salted egg powder and stir till you get a thick paste. Toss the fried chicken popcorn in this paste and you’re done.

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Smells so good 😂 #homecooking #homecooked #sgfoodstagram #sgfoodlover #lockdown2020 #lockdown #circuitbreaker #dinnerideas

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It may look complicated, except that it’s not. First, you simply bake your chicken wings in an oven until the skin is slightly brown. After that, toss the baked chicken wings into a heated pot. Add honey, chopped garlic, chopped ginger, sambal chilli, light soy sauce. Keep the heat low so the honey doesn’t burn.

Get the chicken wings well coated and glossy and you’re done.