To Cook
In a large stock pot, place the chicken in and fill with enough water to cover the chicken. Add 1 peeled whole onion and 1 tbsp salt to the pot and bring to a boil over high heat. And then turn the heat down to medium and let chicken cook for a further 30-45 minutes, or until tender. Remove any froth or foam that appears on the surface.
Retain liquid in the stock pot and remove chicken from the pot and rinse under cold water to cool down and avoid discoloring. Shred the chicken meat and set aside.
Drain soaked rice and glutinous rice, adding them along with the ginger and shallot to the broth in the stock pot. Let it sit for 45 minutes untouched.
After 45 minutes, give the rice a stir and bring to boil over medium high heat for a further 15 minutes, stirring occasionally. Then season to taste with salt, fish sauce and chicken stock.
Transfer and serve in individual serving bowls. Top with the shredded chicken and. garnish with chopped spring onion, coriander or Vietnamese mint, and fried shallots.
Chicken
Korean Chicken Congee (Dakjuk)
To Cook
Drain soaked rice. Heat oil in a medium sized pot over medium high heat. Add drained rice and saute for about 2 minutes. Add in chicken stock and bring to boil. Then lower heat and let it simmer for about 15 minutes, stirring occasionally to avoid rice sticking to the bottom of the pot.
After 15 minutes, add in the finely chopped carrot and garlic. Allow to cook for a further 15 minutes, continue to stir occasionally.
The rice should soften and thicken up by then. Turn heat off and add in spring onions and Korean chives. Stir evenly and serve onto individual serving bowls, and garnish with toasted sesame seeds.
Thai Chilli and Lemongrass Stir Fried Chicken
To Prep
In a bowl, combine the lemongrass, chilli, garlic and fish sauce.
Place chicken into another bowl and add ½ the lemongrass mixture, reserving the rest. Cover and place in the fridge to marinate for at least 20 mins.
To Cook
Heat the oil in a wok over high heat, add the reserved lemongrass mixture and stir-fry for about 1 min until fragrant.
Add the marinated chicken and stir-fry for 4-5 mins, or until the chicken pieces have a nice colour on all sides.
Add the onion, broccoli, carrots and capsicums, stir-fry for 1 min.
Pour the chicken stock into the pan and stir in the sugar. Simmer for a few mins, or until the stock has reduced to a thick sauce. Garnish with coriander and chillies, serve.
Honey Chicken with Mango
To Prep
In a large bowl, combine marinade ingredients well. Mix in chicken and set aside for 1 hr.
Cut the mangoes as close to the seed as possible, scoop out the flesh and set the skin shell aside. Cut the flesh into cubes, set aside.
To Cook
Heat some oil in a wok, coat chicken with crispy flour and deep-fry until golden brown. Drain and set aside.
In a saucepan, add seasonings ingredients and cook until well combined. Add fried chicken, cook over high heat until the chicken are well coated with the sauce.
Place mango cubes into the shell, top with fried chicken, sprinkle with chopped coriander.
Serve with Japanese mayonnaise.
Honey Garlic Chicken Ribs
To Prep
Place chicken ribs in a mixing bowl and mix well with the remaining chicken ingredients. Set aside for at least 30 mins.
To Cook
Heat oil in a deep pan over high heat. When the oil is hot, lower the heat to medium low and deep fry the marinated ribs for about 10 mins or until golden brown. Remove and set aside.
Add seasoning sauce ingredients in a separate pan and bring to a boil. Then add the deep fried ribs and stir fry quickly.
Add cornflour mixture to thicken the sauce. Dish up and serve immediately.
Cordyceps Ginseng Chicken Herbal Soup
To Cook
Rinse all herbs under running water.
In a large pot, bring 2L of water to boil, add the chicken and all of the herbs.
Turn down heat to low and let simmer for at least 2 hours. Remove all froth on the surface of the soup.
Season with salt to taste, turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
If herb ingredients are not easily obtained, there are pre-packed Cordyceps Ginseng Herbal soup mix available at Asian grocery stores.
Chinese Herbal Chicken Soup
To Cook
Rinse all herbs under running water.
In a large pot, bring 2L of water to boil, add the chicken and all of the herbs.
Turn down heat to low and let simmer for at least 2 hours. Remove all froth on the surface of the soup.
Season with salt to taste, turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
If herb ingredients are not easily obtained, there are pre-packed Premium Chinese Chicken Herbal soup mix available at Asian grocery stores.
Filipino Chicken Porridge (Arroz Caldo)
To Cook
Heat oil in a small pan over low heat. Gently cook the garlic until lightly golden. Dish out onto paper towels to drain off excess oil. Set aside.
Heat oil in a pot over medium heat and throw in onions, garlic and ginger. Stir constantly and cook until softened and fragrant.
Put in the chicken pieces and continue to stir-fry until lightly browned. Pour in fish sauce and let it cook for 2 mins.
Pour in uncooked rice and stir constantly until lightly browned. Then, add in water and allow to boil. Remove any froth on the surface of the water.
Drop in bouillon cubes and stir until dissolved. Bring the fire to a simmer and cook until the porridge has thickened. Stir occasionally to keep the porridge from sticking to the bottom. Add salt and pepper to taste.
Transfer to serving bowls and top with boiled egg, spring onions and fried garlic bits. Serve with a side of calamansi lime or lemon.
Baked Filipino Chicken (Lechon Manok)
To Prep
Rub salt and pepper all over the chicken, both skin side and cavity. Then rub garlic, ginger and soy sauce over the skin side only.
Fill the chicken cavity with stalks of lemon grass and bananas. Using aluminum foil, wrap the chicken firmly.
To Cook
Preheat oven to 200 degrees Celcius and roast the whole chicken for 1 hr. Once ready, carefully remove the foil and allow to roast for about 30 mins or until golden brown.
Serve chicken with sweet chilli sauce or dipping sauce of your choice.
Filipino Stir Fried Noodles (Pancit Bam-I)
To Prepare
Boil 2 cups of water with a pinch of salt. Add the chicken breast and cook until fully done. Remove the chicken and reserve the cooking water. Let the chicken cool, then shred it into thin slices.
Place the pork in a small bowl and marinate it with soy sauce and vinegar for 15 minutes. Heat some oil in a wok, stir-fry the pork for about 3 minutes, then remove. Allow to cool and slice thinly.
Slice the Chinese sausage into small pieces. Stir-fry in the same wok over medium heat until cooked through in its own oil. Remove and set aside.
Add 1 tsp of oil to the wok and stir-fry the shrimp until pink. Remove, leaving the remaining oil in the wok. Chop the shrimp into smaller pieces and set aside.
To Cook
In the same wok, sauté garlic and onions in the leftover shrimp oil over medium heat until soft and fragrant.
Add the shredded chicken and sliced pork, stir-fry for 1 minute, then add bell peppers, broccoli, carrots, cauliflower, snow peas, and cabbage. Cook, stirring, for about 5 minutes.
Pour in 1 cup of the reserved chicken broth, add soy sauce and brown sugar. Mix well and simmer for 10 minutes.
Meanwhile, soak the rice noodles in cold water and cut them in half. Soak the mushrooms in warm water for 2 minutes, then slice. Add the rice noodles and mushrooms to the simmering broth and cook for 5 minutes.
Finally, add the canton noodles, stirring constantly, and cook for 10 minutes until softened.
Return the Chinese sausage to the wok. Season with ground black pepper and soy sauce to taste. Simmer for another 5 minutes.
Filipino Meat Spring Roll (Lumpiang Shanghai)
To Prep
Put together chicken, spring onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper in a bowl. Mix well. Then, place single layers of spring roll wrappers on a flat surface in the shape of a diamond.
Scoop roughly 2 tbsp of the meat mixture and place them on the centre of the spring roll wrapper.
To fold the wrapper, start off by folding the bottom pointed end of the sheet towards the filling. Then, fold both side edges of the wrapper inwards. Tightly, roll from the bottom up into a log. Dab the top pointed end of the sheet with water to seal. Repeat until all spring roll wrappers and meat mixture are used up.
To Cook
Heat about 3cm oil in a pan and fry the lumpia in batches, turning when needed until crispy and golden brown.
Dish out the fried lumpia and drain excess oil by laying them on a tray or dish with paper towels.
Pork Sisig
To Cook
Add water into a pot. Bring to a boil and add in salt and pepper. Then, add in the pork belly and pig’s ears. Simmer for about 45 mins until the meat is tender. Once ready, take them out of the water and drain.
Place the boiled pork belly and pig’s ears on the grill until browned. Then, cut the pork belly and pig’s ears into small pieces.
Melt butter (or margarine) in a large pan, add in onions and saute until translucent and soft. Then, throw in ginger and cook until fragrant, about 1-2 mins.
Put in chicken liver and break them up while stir-frying. Once browned, mix in the pork belly and pig’s ears, stir well for 10 mins. Then, stir in the chilli flakes, garlic powder and soy sauce. Add salt and pepper to taste.
Finally, add in the mayonnaise and stir well. Garnish with some chopped spring onions and top with a raw egg. Squeeze in lemon or calamansi juice and serve hot.