To Cook
Combine sauce mix ingredients in a bowl. Heat oil in a casserole. Sauté shallots, garlic, dried red chilli peppers, onions, star anise and ginger slices until aromatic. Add oyster sauce and chilli bean sauce. Stir fry until fragrant.
Add chicken pieces. Stir fry until almost cooked. Add sauce mix ingredients and drizzle in wine.
Cover the lid and simmer over medium heat for 5 mins until chicken is done.
Add green chilli peppers and Chinese celery. Toss well until cooked through. Dish out and serve.
Chicken
Stir Fried Chicken in Guilin Chilli Sauce
To Cook
Marinate chicken with marinade.
Heat oil in a pan. Sauté Guilin chilli sauce until fragrant. Add chicken and water chestnuts. Stir fry until chicken is cooked through.
Stir in sauce mix ingredients and spring onions until heated through. Serve.
Braised Turnip and Chicken
To Cook
Heat up oil in a pan and stir fry chicken until cooked.
Add turnip, carrots, celery, water and Lee Kum Kee Sauce for Sweet and Spicy Beef Ribs. Cook over low heat for about 15 mins until sauce thickens. Dish out and serve.
Diced Chicken with Walnuts
To Cook
Blanch walnuts in boiling water then, parboil in oil. Set aside.
Marinate chicken cubes for 10 mins. Heat enough oil to deep fry chicken cubes over medium heat. Deep fry chicken cubes until golden brown and cooked through. Drain and set aside.
In a pan, heat 1 tsp oil and sauté garlic. Add sauce mix ingredients and stir until well combined. Drizzle in wine. Toss in fried chicken cubes and walnuts. Stir fry to evenly coat chicken cubes with sauce.
Transfer to serving plate and garnish with spring onions. Serve.
Stir Fried Chicken and Egg Noodles with Chilli Garlic Sauce
To Cook
Cook egg noodles in boiling water according to packet instructions or until tender. Drain.
Heat oil in a pan and stir fry chicken until cooked through.
Add mushrooms and bell peppers. Stir fry for about 1 min. Add seasoning mix and noodles.
Stir well until heated through. Dish out and serve.
Chicken and Chinese Angelica Root Soup
To Cook
Blanch chicken pieces in a pot of boiling water for a few mins until you see the scum float up. Drain and rinse the meat. Set aside.
Rinse all the dried herbs briefly and drain. Place the dried herbs and water into a claypot and bring to a boil. Add the chicken pieces and then bring to a boil again.
Reduce the heat to the lowest, place lid on the claypot but leaving a small gap, and allow simmer for 2 hrs.
Season with salt and serve.
Spicy Chicken with Vegetables (Chuncheon Dak Galbi)
To Prep
Combine all the sauce ingredients in a bowl and add to chicken pieces. Mix well, and set aside in the fridge for at least 30 mins.
To Cook
Add oil to a heated non- stick frying pan/ skillet and add the marinated chicken pieces. Cook the chicken over medium heat for about 7 mins, taking care not to burn the chicken. Add sweet potato and cabbage and continue to cook the chicken and vegetables for another 5 mins or until chicken is thoroughly cooked.
When the chicken pieces are cooked and the sauce thickened, add diced onion, rice cake and green onions. Continue to cook over medium heat for another 2-3 mins. Sprinkle kaettnip (Korean sesame leaves) and stir to combine. Turn off the heat and transfer pan to the table for family style eating.
Your delicious Chuncheon Dak Galbi is ready to be served.
Malaysian Spicy Fried Chicken
To Cook
Marinate the spice evenly onto the chicken drumettes for 30 mins.
In a deep wok or pot, heat up oil.
Deep fry the chicken drumettes until it’s golden brown and cooked.
Serve hot and enjoy.
Malaysian Curry Chicken
To Cook
Heat up a wok or big pot on a medium heat flame and stir fry the curry paste until fragrant. If you are using a stainless steel pot, add some oil.
Add in curry leaves and lemongrass and stir fry together with the paste for 30 seconds.
Add in chicken and coat the curry paste well over chicken. Stir fry for 1-2 mins and then add in the potatoes.
Add in water and coconut milk and let it simmer for 20-25 mins covered until chicken and potatoes are cooked. Ensure you open the cover occasionally and mix it around to avoid the curry burning.
Serve hot with rice or with roti canai.
Thai Fried Chicken (Gai Tod)
To Prep
Combine marinade ingredients and blend into a paste.
Mix paste, oyster sauce and chilli powder and marinade the chicken for at least 1 hour. For best results, marinade overnight.
To Cook
Heat oil in a large wok or deep fryer to 180C.
Mix all batter ingredients until they form a smooth batter. Dip the chicken in the batter and immediately fry in the hot oil until done.
Thai Green Chicken Curry (Gaeng Khiao Wan Gai)
To Prep
Pound the chillies with salt into a fine paste. Add galangal, lemon grass, kaffir lime zests and coriander roots. Continue pounding. Add shallots, garlic, shrimp paste, coriander seeds, cumin seeds and pound until all ingredients are well mixed into a paste.
To Cook
Stir fry the green curry paste with oil until fragrant. Add chicken and continue frying until partially cooked. Add sugar, fish sauce and coconut milk. Bring to a boil. Add kaffir lime leaves and simmer for 10-15 mins until chicken becomes tender. Add a couple of tbsp of water if curry becomes too thick.
Add eggplant pieces, beans and capsicum. Bring to boil and simmer until vegetables are slightly cooked. Add cooked pumpkin. Taste test and adjust seasonings. Add basil last. Serve with steamed rice or cooked rice noodles.
White Pork Bone Soup for Yin Yang Hot Pot
To Cook
In a deep pot, submerge pork bones and chicken carcass in water. Boil for 10 mins and discard the water. This is to remove scum.
Fill in 2.5L water and bring to a boil. Add in brown onions, ginger, sugar and Shaoxing wine. Cover the pot with a lid and simmer over medium fire for 2 hrs or until the soup turns milky white in colour. While simmering, stir occasionally to help break the meat off the bones and speed up the cooking process. Also remove any floating scum.
Once the soup is ready, season with salt and pepper to taste. Add in goji berries, red dates and spring onions for garnishing.
Ladle some soup into a steamboat pot / hot pot and begin cooking your choice of meats, veggies, fish fillets and noodles.