Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Mung Bean Vermicelli Salad with Chicken (Yum Woon Sen)

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To Prep
For the dressing, create a paste in a mortar and pestle by pounding the garlic, chillies and coriander root.
Add the palm sugar and lightly grind until dissolved.
Add the fish sauce and lime juice and pound until well combined.
Set aside.

To Cook
Cook the minced chicken in a small saucepan of boiling water for 3 mins or until cooked through. Drain and set aside.
Place the vermicelli in a heatproof bowl, then cover with boiling water and leave to soak for 2 mins. Drain well and place in a mixing bowl.
Add the dressing, chicken and dried shrimp and mix well, then add the spring onion, coriander, shallot and peanuts and combine.
Use the chilli and extra coriander as garnish on top and serve.

Thai Chicken Rice (Khao Man Gai)

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To Make the Chicken and Broth:
Pour 10-12 cups of water in a large pot and bring to boil. Add salt, coriander roots and the chicken. Add more water if needed to cover the chicken, then lower the heat to simmer about 30-45 mins or until the chicken is cooked through.
Remove the chicken and set aside to rest. De-bone and slice to pieces to serve.
Strain the chicken broth and reserve for later.

To Make the Rice:
In a rice cooker, place the rice and add the fried garlic, ginger, and bruised cilantro roots on top. Add additional salt (adjust from chicken broth’s taste) or ground white pepper if desired.
Add chicken broth (adjust if needed) and cook the rice in your usual fashion until it is done.

To Make the Dipping Sauce:
Mix all sauce ingredients until well combined (adjust taste as needed).

To Make the Soup:
Heat the chicken broth and water over medium heat.
Add in the chopped vegetable and cook about 10 mins or until tender. Adjust the taste with fish sauce if needed and serve with chopped cilantro.

To Serve:
Plate a serve of rice with sliced chicken at the side.
Serve with the soup, dipping sauce, cucumber slices, and garnish with a sprig of coriander.

Lemongrass Fried Chicken

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To Prep
Mix chicken wings with Marinade ingredients evenly and leave in the fridge for at least 30 mins.
Combine the plain flour and corn flour, mix well.
Remove chicken wings from fridge and toss in flour mixture to coat evenly.

To Cook
Heat cooking oil in a wok on medium, making sure that the amount of oil covers the chicken wings completely when deep frying.
Deep-fry the sliced lemongrass until golden brown and set aside. Remove residual from oil.
Add in the chicken wings and deep-fry until cooked thoroughly. Remove and drain.
Serve on a plate and sprinkle with deep fried lemongrass. Garnish with stalks of fresh lemongrass (optional).

Devil’s Curry Chicken

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To Prep
Boil the potatoes until soft, then drain and set aside.
Grind curry paste ingredients together into a smooth paste.
Heat up 4-5 tbsp vegetable oil in a pan, and fry spice paste until fragrant.
Add chicken and fry for 3-4 mins, adding water occasionally if needed.
Add potatoes, then season with sugar, salt, pepper and vinegar, then continue cooking until chicken is fully cooked.
Add ground mustard seeds and cook for 1 min.
Serve with steamed rice.

Hot and Spicy Fried Chicken Casserole

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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.

Diced Chicken with Walnuts

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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 and Chinese Angelica Root Soup

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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)

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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.