To Cook
Season chicken slices with salt and set aside.
Boil water in a pot and dissolve the miso. Add additional amount of miso according to taste.
After boiling, add chicken, cabbage and carrot.
When ingredients soften, add udon and cook for another 4-5 min. Top with asparagus and garnish with spring onion. Serve hot.
Chicken
Korean Chicken Bibimbap
To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Sauté zucchini as above but add ⅛ tbsp garlic and ½ tbsp green onions.
Sauté shiitake mushrooms as above but season lightly with soy sauce.
Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp sesame oil.
In a saucepan place bean shoots with ⅛ tbsp garlic, 1 tbsp sesame oil and 2 tbsp water. Cook for about 5 mins until cooked. Drain and add ½ tbsp spring onions and ¼ tsp Korean chilli powder. Season with salt.
Heat oil in a pan, fry the beaten eggs to make a thin omelette. Remove and slice thinly.
Heat oil in a pan, pan-fry the chicken pieces with the capsicums.
In a bowl, place 1 cup of cooked rice. Arrange vegetables, chicken and egg on top. Drizzle some sesame oil and garnish with sesame seeds. Serve with gochujang for individual taste. Repeat for another 3 servings. Mix gochujang with rice and topping before eating.
Korean Chicken Noodle Soup
To Cook
Place the chicken in a stockpot large enough to hold the chicken and 10-12 cups of water.
Bring it to a boil over medium high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 mins.
Add the soy sauce, fish sauce, garlic and onion. Season with salt and pepper, simmer for about 15 mins. Add spring onions towards the end of cooking time.
Remove chicken and shred.
To Serve
Place noodles in serving bowls, top with carrots, zucchini, enoki mushrooms and shredded chicken. Ladle in hot soup, garnish with crown daisy and chilli. Serve with seasoning sauce.
Korean Soy Chicken
To Cook
Boil 8 cups of water in a pot and blanch the chicken for about 2-3 mins. Drain well.
Add chicken and all the Sauce ingredients to a saucepan. Bring to boil and simmer for 10-15 mins.
Add the potatoes, carrot and onions, simmer for another 15-20 mins or until chicken pieces and potatoes are tender. Add more water and mirin if necessary.
Add the dried chillies, spring onions, pepper and simmer for another 5 mins. Season with salt if necessary. Remove from heat and garnish with spring onions and sesame seeds. Serve.
Ayam Goreng Berlada
To Cook
Mix chicken with turmeric and a bit salt.
Heat 2 cups of oil in a pan on a medium heat and add the chicken.
Cooked until cook or golden. Put aside. Discard the oil and leave only 3 tbsp in the pan.
Add shallots, garlic and chilies into chopper/ blender and blend.
Put it in the pan and stir for 5 minutes. Add in salt, sugar and tomato and mix well for 2 minutes.
Add in the fried chicken and mix well for another 3 minutes.
Serve with white rice.
Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong)
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
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
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
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)
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
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
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.