Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong)

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To Prep
In a mixing bowl, combine all the marinade ingredients until the sugar is completely dissolved. Add the chicken fillets and mix well. Set aside and let the chicken marinate for at least an hour – overnight for best results.
In another bowl, combine all the ingredients all the Nuoc Cham ingredients and mix until the sugar has dissolved. Adjust the taste to suit yours and set aside.

To Cook
Prepare the vermicelli according to packet instructions. Rinse the noodles in cold water when they are done and set aside.
When your chicken is done marinating, heat up some oil in a non-stick pan over medium heat.
Pan-fry the chicken in the pan until they are done and allow the chicken to rest for a few minutes.
Remove any pieces of lemongrass on the chicken and slice the chicken into 1cm slices.
Split the noodles into even portions and place in individual bowls. Add the fresh herbs and vegetables to the bowl of noodles and top with the lemongrass chicken.
Drizzle a few tablespoons of the Nuoc Cham over the noodles and serve with lime wedges.

Ginger Garlic Baked or Grilled Chicken

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To Prep
Preheat oven to 190°C. Line a baking tray with baking paper.
Rub the garlic and ginger to the chicken drumsticks, then add in the rests of the ingredients. Mix well and set aside for at least 30 mins, or 2 hrs in the fridge.

To Cook
Arrange the chicken drumsticks on baking tray and bake for 30-40 mins or until they turn golden brown, slightly charred. If the inside is not cooked through, cover with foil and continue baking until done. Alternatively, grill the chicken drumsticks on a barbecue for 30mins and turn occasionally to make sure all sides are evenly cooked.

Taiwanese Popcorn Chicken

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To Prepare
In a medium bowl, combine the garlic, green onions, soy sauce, mirin, Chinese 5-Spice, pepper, 1 tsp of starch and cayenne pepper together. Stir until the mixture is a paste-like consistency.
In a large bowl, combine this mixture with the chicken chunks. Ensure that all of the chicken pieces are coated before wrapping in plastic wrap.
Leave in a refrigerator to marinate for at least 30 mins. It can be left to marinate overnight as well.
In a medium bowl, beat the egg and cold water together with a fork.
In a medium bowl, measure out your sweet potato starch.
In a wok, heat up some oil for frying so that it reaches a temperature of 175°C.
With a pair of tongs, dip a chicken chunk in the egg mixture then the starch before placing in the wok. Fry the chicken in batches ensuring that you do not crowd your work. The popcorn chicken is ready in a few mins or when it is a golden brown colour.
Drain the excess oil by placing the chicken on a wire rack or paper towels.
Sprinkle salt and pepper to taste and gently toss to combine well.
Fry the Thai basil leaves as the final batch for 15-20 seconds until they are at desired crispness. Take care not to burn the leaves.
Plate the chicken and basil leaves together.

Nasi Goreng Fried Rice

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To Prep
Blend sambal oeleck and belachan into a paste.
To Cook
Heat oil in a large pan or wok over high heat and stir-fry the paste until fragrant, about 2 mins.
Add chicken and stir-fry until almost cooked. Add prawns and stir well for another 5 mins or until prawns are cooked.
Add cabbage and spring onions, stir-fry until softened. Stir in rice, ABC Sweet Soy Sauce Kecap Manis and soy sauce, mixing well for 2 mins.
Garnish with fried shallots and lime wedges. Serve with sunny-side up eggs and ABC Extra Hot Chilli Sauce.

Braised Chicken with Vegetables (Dakjjim)

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Preparing the Sauce
Combine all the ingredients in a bowl.
Mix well until the honey and oyster sauce has completely dissolved.

Preparing the Stew
First, you’ll need to blanch the chicken in some boiling water. Add the chicken to boiling water and bring it back up to a boil and allow the chicken to boil for a few minutes. Drain off the water.
In another pot, add the chicken together with the sauce. Cover the pot and allow the mixture to boil for about 10 minutes on medium high heat.
Next add the potatoes, carrots, onions, and chillies. Cover the pot and boil for several minutes.
Reduce the heat to medium and stir the stew with a wooden spoon. Cover the pot again and simmer for another 8-10 minutes.
Next add the glass noodles, mushrooms, and spring onions and mix with a wooden spoon. Make sure the mushrooms and noodles are coated with the sauce before covering and allowing the stew to simmer for about 5 minutes.
Garnish with sesame seeds and serve hot with some steamed rice.

Peking Chicken

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To Prep
Clean and dry the chicken. Coat the inside of chicken with half a tsp of five spice powder.
Combine the marinade ingredients except for the honey and pour in to a zip lock bag along with the chicken.
Ensure that the marinade evenly coats the chicken before letting it marinade for at least 4 hrs.
Once the marinading period is over, remove the chicken from the bag; discarding the slices of ginger, but retaining the marinade.

To Cook
Heat an oven to 170°C. Once it has heated up, set up a baking tray with a grilling rack and place the chicken on top of it.
Every 20 mins, baste the chicken with oil to stop the skin from drying out.
While the chicken continues to cook, pour the leftover marinade into the pan and add the honey. Over a low heat, cook the sauce until it has fully heated through.
After the chicken has been in the oven for 1 hr, swap from basting with oil to basting with the marinade. Continue to marinade the chicken every 10-15 mins for 1 hr or until chicken is cooked.
Once the chicken has been cooked through, remove it from the oven and allow to rest for 15 mins before serving with rice and vegetables.

Leftover Nasi Goreng

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To Cook
Heat up the oil in a wok over medium-high heat.
Add the sambal belacan and fry until fragrant before adding the shallots, chilli and garlic.
Saute for 30 secs before adding the shredded chicken and mixing well.
Add the rice, dark soy sauce and chicken stock powder and mix well, breaking up clumps of rice so that all the grains are coated.
Add the water spinach and fry until it begins to wilt.
Salt the rice to taste and serve immediately with chilli.

Murtabak

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Preparing the Roti
Combine the flour, salt, sugar, and ¼ cup of ghee in a mixing bowl. Using a stand mixer (with paddle attachment) set on low, mix the ingredients until you get a clumpy mixture.
Add the egg, milk and water. Continue mixing with the paddle attachment until a smooth elastic dough is formed.
Knead until the dough is soft, and portion into 16 equal balls. Slather each portion with a teaspoon of ghee. Cover lightly and allow to rest at room temperature for 4-6 hours.
You could leave the dough to rest overnight in the fridge, but make sure to warm it up to room temperature before working on it again.

Preparing the Stuffing
Boil the potatoes until cooked, the mash with a potato masher. Set aside.
Remove the husk, and soak the dried tamarind in ½ cup of water until soft. Then mash it in the soaking water. Strain through a sieve and reserve the water. In a wok, heat some oil and fry the onions, garlic and ginger until golden.
Next, mix the curry powder, garam masala with some water and add to the wok.
Fry the ingredients until the oil splits and add in the tamarind water.
Add the minced meat and mashed potatoes.
Fry until the stuffing is dry and season with salt to taste.

Making the Murtabak
Now, you’ll need to flatten out the dough. Coat your hands liberally with ghee, and prepare your working area by coating with some ghee.
On your work surface, flatten a ball of dough with the ball of your palm. You want a flat, round piece of dough about 0.5cm thick.
Then you will need to stretch out the dough. Slowly pull outwards to thin the dough, before pressing the dough back onto the work surface. Repeat until the dough is paper thin.
You want the dough to be paper thin, almost see-through. This will take a bit to master, and the dough can stretch out quite big – up to 60cm in diameter.
Mix in the eggs with the meat stuffing.
Put a portion of the minced meat into the center of the roti and roughly flatten with a spoon.
Fold the edges of the roti over the stuffing, to get a square shaped murtabak.
Pan-fry until the surface of the murtabak turns golden brown, and flip onto the other side to brown. Serve hot.

Chinese Honey Soy Chicken Wings

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To Cook
Heat oil in a fry pan on medium heat and pan fry winglets for 3-4 mins, or until browned.
Add seasoning ingredients and stir well.
Reduce to low heat, cover and simmer for about 20 mins or until tender.
Stir every few mins so that the winglets have a balanced colour, and to avoid the honey from being burnt.
Serve warm with steamed rice.

Malaysian Mango Chicken

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To Cook
Cut chicken fillets into strips. then combine with chicken marinade ingredients in a bowl to marinate for at least 30 minutes. Set aside.
In a separate bowl, combine sauce ingredients and mix well. Sugar and sauce ingredients may be adjusted to your liking. Set aside.
In a wok, heat up 2 tbsp of oil and sauté the sliced onions, red and green capsicum until fragrant. Dish up and set aside.
In the same wok, heat up remaining 2 tbsp of oil. Add in marinated chicken pieces and mango slices. Stir fry for approximately 2 mins. Place lid over wok and allow to simmer on medium heat for another 2 mins, or until the mango strips are soft, and juices are drawn out from the mangoes.
Remove the lid and add in the sauce mixture. Stir and allow it to boil before returning the lid to cover the wok. Turn the heat down slightly and let it simmer until the chicken pieces are thoroughly cooked.
Remove lid and add in the sautéed onions and capsicums. Stir well. Salt and sugar may be added to taste.

Chinese Steamed Glutinous Rice with Chicken (Lo Mai Kai)

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To Prep
In two separate bowls, soak dried shiitake mushrooms and glutinous rice for a minimum of 5 hrs. Keep the water used to soak the dried shiitake mushrooms. Slice rehydrated mushrooms into half.
In a bowl, combine chicken and rehydrated mushrooms with marinade. Add 10 tbsp of leftover mushroom water. Set aside.

To Cook
Using a wok or large pan, heat up oil and sauté shallots and garlic over medium heat until aromatic. Put in glutinous rice and remaining seasoning ingredients and fry, stirring constantly to combine all the ingredients well.
Dish out glutinous rice mixture to a large plate. Drizzle over about 6 tbsp mushroom water. Place in a steamer and steam for 45 mins.
Once the glutinous rice is almost done, heat up some oil in the wok or pan and stir fry the marinated chicken and mushrooms. Add in Chinese sausages and sauté for 1 min. Thicken the sauce with corn flour slurry if necessary.
Using rice bowls or small soup bowls, place pieces of chicken, mushrooms and Chinese sausages into each bowl and spoon in some gravy. Fill up each bowl with glutinous rice. Cover the bowls with aluminium foil and place them back into the steamer. Steam for another 30 mins. Remove and serve hot.

Vegemite Chicken Wings

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To Prep
In a large bowl, combine chicken wings with marinade ingredients. Mix well and leave to marinade in the refrigerator for at least 1 hr.

To Cook
Heat up oil in a heavy-bottomed pan or wok. Coat chicken wings once through the marinade again and deep fry the wings until golden brown. Remove and drain off excess oil on paper towels.
In a clean pan or wok, heat up 1 tbsp oil and add in all the sauce ingredients. Stir constantly over medium heat until the sauce bubbles and thickens. The process may take about 5-8 mins. Toss in the fried chicken wings and mix thoroughly until the wings are well coated with sauce. Dish out and garnish with white sesame seeds if desired. Serve with steamed rice or eat them on its own!