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
Chicken Karaage with Sriracha Salt
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
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
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
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 a wok. Add the Sichuan peppercorns, lower the heat, and fry until aromatic. Remove the peppercorns and set aside.
Add garlic and ginger to the wok and stir-fry quickly, then add the dried red chillies. Continue stir-frying until fragrant and spicy. Set aside.
Clean the wok and heat the remaining 1 tbsp cooking oil. Stir-fry the marinated chicken until half cooked.
Return the garlic, ginger, and chilli mixture to the wok and continue cooking until the chicken is fully cooked.
Add the peanuts and prepared sauce, stirring continuously until the chicken is well coated.
Remove from heat, garnish with spring onions, and serve.
Drunken Thai Noodles (Pad Kee Mao)
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)
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
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.
Miso Udon Noodle Soup (Miso Nikomi Udon)
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.
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.