Wrapped paper chicken (baked)

Ingredients:

3 big chicken boneless leg, cut into few big pieces

baking paper

Marinade overnight in fridge:

Blend the 4 ingredients together before adding in the condiments.

2 garlic

5 shallots

2cm knob ginger (or lesser)

2 tbs water

0.5tsp five spice powder

1 tbs light soya sauce

1tsp dark soy sauce

2 tbs oyster sauce

0.5tsp salt

0.5tsp pepper

1.5 tsp sugar

2tbs hua diao wine

0.5bts sesame oil

1tbs corn flour

1tbs oil

Method:

1. Cut the baking paper in squares.
2. Fold in the chicken.
3. Bake 200degree for 25mins

Recipe from meatman with some adjustment.

Teriyaki Chicken

Ingredient:

3 debone chicken leg, big cube

2 garlic, chopped

1 tbs oil

sesame seed (optional)

2tbs light soy sauce

1.5tbs sugar

1tbs mirin

1tbs ginger juice (optional)

1tbs sake (optional)

2tbs water

Method:

1. Marinate the chicken for 2 hrs
2. Heat up oil in pan.
3. Add in chicken, skin face down and cover the pan for 3mins.
4. Turn over to the other side.
5. Pour in sake, then pour in the teriyaki sauce, add in garlic.
6. Simmer till the sauce turn thick (approx 2mins).
7. Sprinkle with sesame seed before serve.

Braised Soy Sauce Chicken

Ingredients:

300ml light soy sauce 

70ml dark thick soy sauce

100ml rose wine

500ml water

10 garlic

5 spring onion

2 sliced ginger

3 star anise

1 medium chicken

*I use fenghe light soy sauce with a sweet base, if normal light soy suace may need to add in sugar.

Method:

1. Boil all ingredients except chicken for 10mins (medium fire).
2. Add in chicken.
3. Monitor and once the water going to bubble, turn to lowest heat (uncovered).
4. Time for 10mins and turn off the heat.
5. Let the chicken to soak in 40-45mins, turn the chicken every 15mins interval (covered).
6. Use a small knife to slit thru the thigh, if no blood mean is done.
7. Bring out the chicken to rest, cut when is cool.

* The sauce can be kept inside for further use.

* The tau kwa must be soak different pot of sauce as it will gives out sour taste.

* The timing may be varies with different size of chicken and pot.

Seafood Paella

Ingredients:

2 cup Bomba rice, washed and rinsed

8 medium shrimps

1 big squid

 Clams or mussels (optional)

1 chicken leg, diced (marinate with salt, smoked paprika n pepper)

15-20 threads of saffron, soak in warm 2 tbs water for 30mins

1/2 yellow onion, chopped

2 garlic, chopped

1 tsp smoked paprika

2 tbs tomatoes puree

1.5 cup chicken stock

1 cup water

salt and pepper to taste

3 tbs olive oil

Parsley for topping

Method:

1. Brown chicken and prawn, just for the outer layer and do not need to be cooked.
2. Dish out the the chicken and prawn.
3. Using the same pan, add in onions and garlic, fried till fragrance.
4. Pour in rice, stirred and mix for awhile.
5. Pour in stock, water and saffron water, salt, tomatoes puree, smoked paprika, pepper and spread evenly.
6. Slow fire to cook for 20mins, uncovered.
7. When the rice is almost cooked, add in prawn, chicken and other seafood.
8. Covered, turn on to medium fire for 5-8mins.
9. The rice should be slight crispy on the bottom. If not, uncovered and stay in the fire for another 5mins.
10. Sprinkle parsley on top of rice.

Tips: If add in clams and squid, water must reduce. 

Har Cheong Kai

Oyakodon

Ingredients:

2 chicken thighs

2 eggs, beat

150ml water

1tbs mirin

1tbs sake (optional)

1tbs sugar

2tbs light soy suace

1 small onion, sliced

1 tbs bonito flakes

1 tsp seaweed flakes (optional)

Steamed rice

OPTIONAL
(I like to have more flavorable meat so usually will marinate the chicken for a few hours before cooking)

1 tbs light soy suace
1 tbs mirin
1 tbs sugar
1 tsp oyster sauce
1 tsp corn flour

Method (serve 2):

1. Heat up pan, add in mirin, sake, light soy suace, water and sugar.
2. Add in bonito flakes and onions.
3. When boiled, add in chicken covered for 3mins.
4. Add in egg and covered for 30sec.
5. Served on top of steamed rice, sprinkle seaweed on top.

To cook steamed rice in 10mins here.

Hainanese Chicken Rice

HAINANESE CHICKEN RICE

Yields: 4

Ingredients A for poached chicken:

1 medium size chicken

8-9 garlic, washed and smashed (with skin)

4 stalks spring onions, cut into halves

1.5tsp salt

half carrot, sliced
5-6 cabbage leaves (optional)

1 litre water, or water just enough to cover the chicken.

(I use pot size that just fit in the chicken)

1tbs sesame oil

Ingredients B for chicken rice:

Chicken fats

2 shallot, chopped

2 garlic, chopped

4 garlic, washed and smashed (with skin)

1 inch ginger, peeled and sliced

6 pandan leaves, washed and tied into a knot (optional)

3 stalk spring onion, cut into halves

pinch of salt

 1 tbs sesame oil

2 cup of rice

2.5 cup chicken stock (soup from the poached chicken)

Ingredients for sauce:

5tbs light soy sauce

1tbs sugar

5tbs chicken broth

*adjust to own taste*

Method:

1.       Boil water in the pot.

2.       Add in ingredients A except chicken, boil for 5mins.

3.       Add in chicken, when water boil then turn to low fire. Simmer for 5mins and turn off fire.

4.       Cover the lid and wait for 30-40mins (time can varies depend on size of chicken).

5.       Slit on chicken thigh, it is done when there is no blood flowing out (or temperature in thigh/ breast is 73 degree).

6.       Soak chicken in ice water for at least 30mins.

7.       Cut the chicken and served. Apply and rub the sesame oil onto the chicken.

8.       Spray the sauce onto the chicken or for dipping.

Method:

1.       I cut off the backside of the chicken. Cut off excess fats from the neck and back. Keep for later use.

2.       Heat up wok, add in chicken fats. Add in sesame oil.

3.       Fried till the fats shrink, add in ginger. Fried till fragrance before adding in shallots and garlic.

4.       Add in rice, fried till the rice nearly stick on wok and is ready.

5.       Lastly, add in salt and spring onion, move the rice to rice cooker.

6.       Add in chicken stock and cook.

Chicken Rendang

Ingredients A (serve 7-8):

10 red jalapeno chilies

12 shallots

7 cloves garlic

6 candlenuts

1 tbs coriander powder

6 dried chilies (soak in water for 10mins)

1/4 tsp cumin powder

1/2 tsp white pepper

2 lemongrass angel sliced (white part only)

2 sliced galangal (0.5cm thick)

Ingredients B:

800g coconut fresh milk (not cream)

1 turmeric leaf (or 1/2 tsp turmeric powder)

4 kariff lime leaves (remove the center stem and tear into pieces)

2 sliced galangal (0.5cm thick)

3 lemongrass (crushed the white part)

2 cardamom

1 star anise

 3 cloves

1 kg chicken

2tbs sugar

2 tsp salt

1 tbs cooking oil

1/2 coconut, grated (toast it on a pan)- optional

 Method:

1. Grind ingredients A till smooth.
2. Heat oil in a wok, add in Ingredient A mixture. Fried till fragrance.
3. Add in half coconut milk, turmeric leaf, kariff lime leaves, lemongrass, galangal, cardamom, star anise, cloves. High heat till oil separated.
4. Pour in the rest of coconut milk, sugar and salt. simmer and cook for 30mins.
5. Add in chicken and cook for another 40mins, low heat.
6. Season with salt and sugar if required.
7. Lastly, add in toasted grated coconut.
8. Served with white rice.

~ modified from Indochinekitchen

Deep fried chicken ham roll

Ingredients:

200g chicken leg, sliced

3 pcs pinic ham, sliced

Frozen Popiah skin

1 tbs corn flour + 1 tbs water mixture

Seasoning:

1.5 tbs oyster sauce

1 tbs light soy sauce

1 tbs sugar

1 tsp pepper

1 tsp sesame oil

Method:

1. Mixed chicken and ham together, add in seasoning and marinate for at least an hour.
2. Wrapped the mixture with popiah skin and sealed it with corn flour mixture.
3. Deep fried till golden brown color.

Thai Red Curry

          RED CURRY PASTE

Ingredients (serve 2):

1 tbs galangal, smashed and chopped

1 tbs lemongrass, smashed and chopped

1 tbs corriander root, smashed and chopped

2 pc garlic, chopped

2 red chili padi
5 pcs Jalapeno chili, sliced

1 tsp shrimp paste

1 tbs shallot, chopped

1 tsp corriander seed, toasted

1 tsp white pepper seed, toasted

1.5 tsp cumin, toasted

1/2 tsp tumeric, chopped (or powder)

1 tsp kaffir Lime skin, Peeled and chopped

pinch of salt

Method:

1. Pound in a mortar till the mixture become smooth. Or at least pound in 3-5 mins before blend mixture together.
2. Heat up wok with oil and fried the curry paste till fragrant and keep it in fridge for further usage.

RED CURRY

Ingredients (Serve 1):

1 tbs Vegetable oil

1 tbs red curry paste

1 cup Coconut cream

Coconut milk mixture (1 cup coconut milk + 0.5 cup water)

100g chicken, sliced

3 tbs Pea egg plant

1 tbs Baby egg plant

1 tbs fish sauce

1/2 tsp palm sugar

Method:

1. Heat up wok with oil (medium heat).
2. Add in red curry paste.
3. Add in coconut cream till small bubbles break out.
4. Add in chicken and stir.
5. Add in coconut milk mixture and let it boil.
6. Add in egg plants.
7. Add in fish sauce and palm sugar, keep stirring till curry texture is slight thick.
8. Turn off fire.

Green Curry

GREEN CURRY PASTE

Ingredients (serve 2):

1 tbs galangal, smashed and chopped

1 tbs lemongrass, smashed and chopped

1 tbs corriander root, smashed and chopped

2 pc garlic, chopped

2 green chili padi

1 tsp sweet basil leaves (thai)

1/2 tsp shrimp paste

1 tbs shallot, chopped

1 tsp corriander seed, toasted

1 tsp white pepper seed, toasted

1.5 tsp cumin, toasted

1/2 tsp tumeric, chopped (or powder)

1 tsp kaffir Lime skin, Peeled and chopped

pinch of salt

Method:

1. Pound in a mortar till the mixture become smooth. Or at least pound in 3-5 mins before blend mixture together.
2. Heat up wok with oil and fried the curry paste till fragrant and keep it in fridge for further usage.

GREEN CURRY

Ingredients (Serve 1):

1 tbs Vegetable oil

1 tbs green curry paste

1/2 cup Coconut cream

Coconut milk mixture (1 cup coconut milk + 0.3 cup water)

2 pc Kaffir lime leaf, remove stem and tear

100g chicken, sliced

5-10 Pea egg plant

2 tbs Baby egg plant

1 tbs fish sauce

1/2 tsp palm sugar

Method:

1. Heat up wok with oil (medium heat).
2. Add in green curry paste.
3. Add in coconut cream till small bubbles break out.
4. Add in chicken and stir.
5. Add in coconut milk mixture and let it boil.
6. Add in egg plants.
7. Add in fish sauce and palm sugar.
8. When cooked, add in lime leaves.
9. Turn off fire.

Stir fried cashew nut chicken

Ingredients (serve 1):
2 tbs Vegetable oil
1 pc garlic, chopped
100g chicken (marinate with 1 tbs light soy sauce and 1 tsp corn flour)
1 pcs red pepper, sliced (1/4 of whole)
1 pcs green pepper, sliced (1/4 of whole)
1 pcs red onion
5 tbs water
5-10 pcs cashew nuts
1 stalk spring onion

Seasoning:
1 tbs oyster sauce
1 tsp light soy sauce
1 tsp sweet chili sauce
1/2 tsp white sugar
1/2 tsp sesame oil

Method:

1. Heat up wok with vegetable oil.
2. Add in garlic, chicken and keep stirring.
3. Add in re and green pepper, onion.
4. Add in water
5. Add in seasoning and cashew nuts and mix together.
6. Turn off fire and add in spring onion.

Poh Piah with shredded chicken and ham （鸡丝春卷）

Ingredients and marinate all together (3hours):

• 250g Shredded chicken leg
• 4 pcs shoulder/ pinic ham, sliced thinly
• shredded carrot (optional)
• Frozen poh piah skin (defrost)= small
• 1 tbs Oyster sauce
• 1tbs Light soy sauce
• dash Pepper
• 1 tsp Sesame oil
• 1 tsp Sugar
• 1 tsp corn flour

Corn flour mixture:

• 1 tbs corn flour
• 2 tbs water

Method: 

1. One spoonful of the ingredients for each Poh piah skin.
2. Fold it up and seal the poh piah with corn flour mixture. Cover with all the filled poh piah with clean towel.
3. Heat up wok with oil.
4. Once the oil is heated, deep fried the filled poh piah.

Roast chicken

Marinate:

2 strings fresh rosemary chopped
Salt
Black pepper
2 cloves chopped garlic
1tbs olive oil
2tsp lee & perin sauce

Ingredients (to stuck inside chicken):
1 strings rosemary
1 lemon (boiled with water and stab 10 times)
7-8 clove garlic
1 onion

Method:

1. Bake chicken at 180degree for 20mins, turn it around for another 15mins.


2. Turn to 200degree (with fan) for 10mins, to allow the skin to crisp.


3. Below the grilling tray and place some vegetables (carrot, celery, potatoes, onion etc...). the fats from the chicken will drip to the vegetables.

Stean chicken w/ salted fish

Ingredients

1pc chicken leg sliced
Salted fish (Mei ka)

Marinate:
1tbs oyster sauce
dash pepper
1tsp corn flour
1tsp light soy sauce


Method:

1. Place salted fish on chicken, place in steamer after water boil.
2. Steam in high fire 7-8mins

Potato chicken

Ingredients:

4 chicken wings

1 carrot chopped

2 pottoes chopped

1 yellow onion chopped

1tbs oyster sauce

1tsp sugar

1cup water

Marinate (at least 3hrs):

2tbs oyster sauce

1tbs sugar

1tbs light soy sauce

dash pepper

1. fried onion till golden, add in chicken and carrot.
2. add in water, slow fire and simmer for 10 mins
3. add in potatoes, simmer for another 10-15mins (till potatoes soften)
4. add in oyster sauce and sugar to taste. Dish up.

Asam grilled mid wings

Ingredients

mid joint wings (7pcs)

lime

Marinate (approx 6hrs)

asam water 3tbs

sugar 2 tbs

soy sauce 2tbs

black pepper 1tsp

1. Preheat oven at 200 degree
2. Grill wings for 10mins
3. Turn over mid wings and apply leftover sauce and grill for another 10mins
4. Squeeze lime over mid wings and grill for another 5mins, ready to serve

grill time may varies depends on oven