Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Stir Fried Chicken with Cashew Nuts (Gai Pad Med Mamuang)

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To Prep
In a bowl, mix chicken and soy sauce and set aside.
In a separate bowl, mix the sauce ingredients and set aside.

To Cook
In a wok, heat a little oil and sear the chicken on one side until golden brown. Remove and set aside. The chicken is only partly done at this stage.
Add 1-2 tbsp of oil to the wok and saute garlic and onion until the garlic starts to turn brown. Mix in the seared chicken, mushrooms and chillies and toss quickly.
Stir in the sauce and cook until the chicken is done. You may add a splash of water if the dish is too dry. Turn off the heat, add cashews and green onions and mix well. Serve hot.

Shortcut Chicken Curry Kapitan

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To Cook
Heat oil in a wok over medium heat. Add in chicken, potatoes and curry kapitan paste. Stir fry for 10 mins.
Add water and simmer on low flame for 15 mins.
Add salt, fresh lemon juice and coconut milk. Bring to a boil and let it simmer for 10 mins.
Serve hot with steamed rice or roti canai. Garnish with red chillies if desired.

Korean Spicy Garlic Fried Chicken (Kkanpunggi)

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To Prep
First, combine all the ingredients for the chicken marinade in a mixing bowl. Then add your chicken to the marinade and mix well. Cover and leave in the fridge to marinate for about 20 minutes.
In another bowl, mix all the ingredients for the garlic sauce and set aside for later.
When the chicken has marinated enough, get it from the fridge and combine with the batter ingredients. Using your hands or a spatula, mix the chicken and the batter well.

To Cook
Heat up enough oil for deep frying in a wok until it reads 175°C on a thermometer. Add the chicken to the hot oil one at a time. Remove them from the oil when they float and drain off the any excess oil.
Deep fry the chicken for another round to give them a nice crisp. Remove from the wok and drain off any excess oil. Place on paper towels to remove as much oil as possible and set aside for later.
In a hot pan, add the chilli oil, leek and dried chillies. Stir fry until fragrant over medium high heat.
Add the cubed vegetables to the pan and stir fry until the onions start to turn translucent.
Add the garlic sauce and mix well. Allow it to cook down into a thicker sauce.
Finally add the deep-fried chicken to the pan and toss it to coat the chicken with the sauce. Transfer to a serving dish and serve with steamed rice.

Soy Simmered Chicken (Tori No Shoyuni)

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To Prep
Prepare your daikon by cutting it in half lengthwise, then cutting them into 3 cm slices.
Then add the daikon to a pot of water over medium heat and let the water simmer with the daikon for about 10 minutes. Drain and set aside.

To Cook
Start boiling some water in a pot, and when it is at a rolling boil, add the chicken to the pot. Parboil for 2-3 min or until skin and flesh turns pale. Drain the chicken and soak in cold water to stop the cooking. Drain again and pat dry with some kitchen towels.
Place your kelp at the bottom of a deep pan or saucepan. Then place the chicken, radish and chilli on top. Add 500ml of water, the mirin and soy sauce to the pan.
Bring the broth to a boil over medium heat, and then reduce the heat to low before adding the spring onions.
Allow the broth to gently simmer while skimming off any scum that rises to the top. Do this for 30 minutes.
Before the chicken is done, cook the broccoli by boiling or steaming until done.
Transfer the chicken, daikon and broccoli to a bowl. Strain the broth to remove the kelp and spring onions and pour the broth over the chicken, daikon and broccoli then serve.

Rice Vinegar Simmered Chicken (Toriniku No Suni)

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To Cook
Sprinkle salt over chicken and leave for 10-15 mins then pat dry with kitchen paper.
Heat up a pan over medium heat. When the pan is hot enough, place the chicken fillets on the pan skin-side down. Press on the fillets to maximize the contact of the skin on the hot pan and cook until the skin is a golden brown.
Reduce the heat to medium low and flip the fillets to cook the other side for about 5 minutes. Remove the fillets from the pan and set aside.
Clean up any oil or juices from the pan and add the chilli, sake, vinegar, mirin, soy sauce and water. Turn the heat to medium then add the chicken fillets into the pan and bring the sauce to a boil.
When the sauce begins to boil reduce the heat so that the sauce is only at a simmer. Add the spring onions then simmer for 10 minutes.
Meanwhile, steam the cauliflower and sugar snap peas until they are done.
When the chicken is done, remove the chilli and spring onions from the pan and remove the pan from the heat.
Plate the chicken on a serving dish and arrange the vegetables over the chicken.
Pour the sauce over the chicken and serve with cooked white rice.

Chicken Karaage with Sriracha Salt

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To Prep
Use paper towels to pat dry the chicken and transfer to a bowl. Add in the sake, soy sauce, ginger juice, sesame oil and marinate for 1 hr or overnight.

To Cook
Transfer the chicken pieces out of the marinade on to a plate and coat them evenly with potato starch. Shake off the excess potato starch.
Heat up a wok/pot of cooking oil. To test that the cooking oil is hot enough, insert a pair of wooden chopsticks into the oil and when you see bubbles appear around the chopstick, it’s hot and ready. When the cooking oil is hot enough for frying, drop the chicken into the oil and quickly deep fry them until they float. Transfer them out onto a plate and wait for a couple of minutes.
Put the chicken back into the oil and deep-fry again until golden brown and crunchy. Dish out to a plate or bowl lined with paper towels to absorb the excess oil.
Serve hot with Japanese mayonnaise, a slice of lemon and Sriracha Salt by The Salt Box

Chicken & Corn Soup

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To Cook
Mix corn, chicken and white bases of the spring onion in a saucepan, add water and stock and bring to the boil.
Turn heat to low, and add the beaten egg slowly about 10-15 cm above the pot while continuing to stir to form egg ribbons.
Season with soy sauce.
If a thicker texture is desire, mix in cornflour slurry.
Pour soup into bowls and garnish with the spring onion greens.

Soy Sauce Chicken

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To Cook
Heat sesame oil in a large pot over medium-high heat. Add ginger, garlic and spring onions, and fry off until caramelised and fragrant.
Add in light soy sauce, dark soy sauce, water, five spice powder and brown sugar in a large pot and bring to the boil.
Add in the chicken. If chicken is not submerged, add enough water to cover the chicken.
Continue to cook on medium-high heat until liquid begins to simmer.
Reduce heat to medium-low and cook for 25 mins.
Turn off the heat, cover the pot and allow chicken to poach for 15 mins or until cooked.
Carefully remove from poaching liquid and test temperature to ensure it has reached 75°C.
Rest for 5-10 mins before cutting. Serve with rice and vegetables.

Kung Pao Chicken

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To Prep
Marinate chicken in a bowl with salt, Shaoxing wine, sesame oil and cornstarch. Refrigerate for 30 mins.

To Cook
Heat 2 tbsp cooking oil in wok. Add Sichuan peppercorn, lower heat and fry until aromatic. Dish peppercorns out and set aside.
Add garlic and ginger and do a quick stir fry before adding dried red chillies. Continue to stir fry until aromatic and smell spicy. Set aside.
Clean wok and heat up with remaining 1 tbsp of cooking oil. Stir fry the marinated chicken until they are 50% cook. Add ingredients from step 3 and continue to until chicken is cooked.
Add peanuts and sauce and stir continuously until the chicken is well coated. Remove and serve, garnish with spring onions.c

Drunken Thai Noodles (Pad Kee Mao)

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To Prep
First, combine all the ingredients for the stir-fry sauce in a bow and set aside. This amount ingredients used is sufficient for 4 serves, extra sauce can be kept in the fridge for a month, and can be used for other stir fries.
Using a mortar and pestle, pound the garlic and chillis until you get a rough paste.

To Cook
In a wok or large pan, heat some vegetable oil over high heat. When the oil begins to smoke, add the pounded garlic and chillis. Fry until the garlic begins to brown.
Add your meat to the wok and stir fry until almost cooked. Then add your baby corn and asparagus.
When the vegetables are done, add your noodles, stir fry sauce and sugar. Using some wrist action, toss the noodles in the wok to evenly coat with the stir fry sauce.
Add the black soy sauce and toss again to mix. Mix the noodles around a few more times until the sauce is absorbed.
When the noodles are done, remove from the heat and quickly mix in the Thai basil to wilt them. Transfer to a serving plate and serve hot.

Chicken Tempura (Toriten)

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To Prep
Tenderise chicken breast using the back of the knife, or pound with a meat tenderiser.
Cut meat into strips and marinate with salt, black pepper, sake and Japanese soy sauce. Add grated garlic and ginger and mix well to season the chicken.

To Cook
Fill a large bowl with ice and water. Then, set a smaller bowl over the ice water. Add egg to the second bowl and whisk. Gradually add cake flour and potato starch and whisk until well combined.
Carefully coat the chicken pieces with the batter.
Heat 4-5 cm of oil in a pot or frying pan. Use a bamboo chopstick to test the oil. If the oil is hot enough, there will be a steady stream of bubbles surrounding the chopsticks. Add small batches of 2-3 pieces of battered chicken to cook at one time. Deep-fry until golden brown. Then, repeat until all the chicken pieces are used up.
Serve toriten in a baking paper lined basket with shredded cabbage, ponzu sauce and Japanese hot mustard on the side.

Heng Hua Mee Sua

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To Cook
Blanch the chicken carcass in boiling water for a few minutes. Then strain and scrub the carcass clean. Add chicken carcass, shallots and ginger to 1.5L water and slow boil for 1 hour. Strain the stock and transfer to another pot.
Add the reserved mushroom water to the stock.
Cut the chicken into bite-sized pieces and add into the stock. Bring it up to boil and allow it to cook for 30 mins.
Add the softened mushrooms to the stock and boil for another 30 minutes.
Add chicken stock cube and salt to taste.
Now we need to make the ginger oil. Start by heating the cooking oil in a wok. When the oil begins to smoke, add the old ginger and fry until golden brown. Pour the ginger and frying oil into a bowl and set aside to cool.
Drop the noodles into a pot of boiling water and cook for about a minute. Take care with the noodles as they cook very quickly and become mushy when overcooked. Then drain the noodles and rinse under running water.
Drizzle the ginger oil over the cooked noodles and toss to evenly coat the noodles with the oil.
Lay a few lettuce leaves in a bowl and place a portion of the noodles on top.
Ladle the soup in the bowl of noodles together with a few pieces of mushrooms and chicken.
Traditionally, the must have toppings are the fried seaweed, and fried peanuts; all other toppings are optional and can be added at your own discretion. Serve immediately after adding your toppings.