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.
Chicken
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.
Shio Ramen
Preparing the Chicken stock
Place all the chicken bones, onions, carrots, and onions in a large stock pot and cover with water You want at least 3cms of water covering all the ingredients.
Start to boil the water and skim off any scum that rises to the top. Skim until no more scum rises to the top.
Add the sake and mirin to the stock.
Lower the heat to the point right before the stock boils. If you have a thermometer, this should be 80°C. Maintain at this temperature for at least 6 hours.
Strain the stock and set aside for later use.
Preparing the Dashi
Add the water and kombu to a pot and let it soak for 30 minutes.
Next, place the pot onto medium heat and let it slowly come to a boil.
Just before the water boils, remove it from the heat and add in the bonito flakes.
Return to the heat and let it simmer for a minute or two. Take care not to let it boil over.
Strain the dashi stock into another pot.
Add the salt, soy sauce, mirin, and sake to the dashi stock. Let the soup boil for a minute or two and remove from the heat.
Preparing the Tare
Soak the kombu in the mirin and sake overnight.
When done soaking, place all the contents into a small pot and simmer for 5 minutes. Take care to not let the liquids boil over.
Remove the kombu and add the chicken stock and ground chicken meat.
Allow the stock to boil until the meat is cooked. Turn off the heat and then let the ingredients soak for at least 30 minutes.
Strain the liquid into another pot. Begin seasoning with salt by adding at least 50gms of salt to the tare. Keep tasting and adding salt until the tare is salty, but not unbearably salty. Let it cool and store for later use.
Preparing the Ramen
Make sure your eggs are at room temperature. Then add them to boiling water for 6 minutes.
At the end of 6 minutes, remove the eggs from the boiling water and immediately transfer them to a bowl of ice water.
Once the eggs have cooled, peel the shells off.
Cook the corn kernels by boiling in water for 5-10 minutes
Then, in a pot, add 150 ml of dashi and 150 ml of chicken stock and heat up over medium heat. This is soup for 1 serving or Shio ramen.
Start off by mixing in 1 tbsp of the tare to the soup, and add more to adjust the saltiness and flavor.
Cook the ramen noodles as per packet instructions and place in a bowl.
Add the corn kernels, and 6-minute eggs to the bowl of ramen noodles and pour the soup over.
Garnish with nori seaweed and serve.
Chinese Hot Pot
For Soup
Prepare a big pot and bring water to a boil. Boil the chicken carcass and pork bones for 5 mins and discard the water. This is to remove scum.
Fill in 2.5L of water into the pot and bring it to boil. Add in goji berries and red dates, simmer for 2 hrs. Season with salt according to taste.
To Enjoy
Once ready, transfer broth into a steamboat pot / hot pot, about half full. Place it on a portable electric stove. Add in your own combination of meat, veggies and fish. Let it boil and cook. When ready, dish out into individual serving bowls with small wire strainer or ladle. Dip cooked food into condiments and enjoy.
Repeat the same process by adding in meat, veggies and fish into the hot pot and allow to boil and cook once the first batch of cooked food have been distributed. Top up with broth when needed.
Noodles and eggs are usually added towards the end when broth is most flavourful after cooking all the ingredients.
Winter Melon, Apples and Pear Soup with Chicken
To Cook
Scald chicken pieces in boiling water for 3 mins, drain and rinse.
Fill a pot with 3L water, put in chicken pieces, cover and cook over medium heat for 30 mins.
Add the winter melons, apples and pears, continue cooking for 1 hr.
Stir in salt and pepper, serve hot.