Hot Puppy.

I overhead my 4.5yo girl telling her grandma when she serves her those cocktail sausages.

Mama, this hotdog is so cute. I want to call it “Hot Puppy.”

Asianized Baked Chicken with Italian Herbs to be exact. I’m in the process of experimenting in baking chicken using my new Elba oven.

The recipe is almost the same as the Delicious Baked Chicken for Kids. I just add Lee Kum Kee Selected Dark Soy Sauce to it.

Anyway, here’s the recipe again. This time I just use the normal tablespoon, not the measuring spoon.

Ingredient for 10 Chicken Drumsticks:
2 Tbsp of Extra Virgin Olive Oil for you to give the drumsticks a good massage.
1 Tbsp of McCormick Garlic Powder; sprinkle of the drumsticks after the massage session.

2 Tbsp of Lee Kum Kee Premium Brand Oyster Sauce
1 Tbsp of Lee Kum Kee Selected Dark Soy Sauce
4 Tbsp of Cap Lembu Light Soy Sauce
A dash of Salt
A dash of White Pepper

I mixed all of the above in a small bowl then I pour it onto the chicken drumsticks. This time I just use a spoon to mix them; not in the mood to dirty my hands.

Next, I gave them a good sprinkle of McCormick Italian Herbs. Then place the marinated chicken drumstick in a plastic bag and leave it in the fridge overnight.

The next day, I cut one large onion, placed them in the baking tray and spread them in the baking tray. This time I omitted the potato.

Since this chicken has no cavity for me to stuff the Lemon in, I just place the Lemon in the middle of the baking pan and arranged the drumsticks all around it. The Lemon gives the chicken a lil of zesty smell.

Then I covered the baking tray with aluminum foil and bake it for 1 hour at 200′C. After an hour, I removed the aluminum foil and let it bake for another 10 minutes to give the chicken a good tan.

I just love the smell of the Italian Herbs and the Asian taste.