To Cook
Combine some pepper, salt and cornstarch to form a marinade in a bowl. Marinate the chicken meat in the mixture for 10 mins.
In a claypot, add the rice and water. Bring to a boil.
Blanch the vegetables separately and leave to the side.
Lower the heat when the rice has boiled. Leave to simmer for 5-6 mins or until the rice is partially cooked. Place the marinated chicken on the rice.
Leave to simmer for approximately 10 mins or until the water is absorbed and rice is cooked.
Place the sausages and vegetables on top of the chicken.
Combine the light and dark soy sauce with the oyster sauce together in a small bowl. Pour on top of the claypot rice. Turn off the heat, cover the lid and leave to simmer for 5 mins.
Garnish with spring onions and sesame oil.
Chicken
Quick Chicken Curry
To Cook
In a pan, heat up oil and sauté garlic, onion and curry paste until fragrant. Add in coconut milk and potatoes and cook for 10 mins. Then, add in chicken and mixed vegetables. Stir fry for 15 mins. With 3 mins remaining, add in coriander if using.
Dish out. Serve with steamed rice and papadum.
Chicken Adobo
To Prep
In a large bowl, place chicken pieces, soy sauce and crushed garlic to marinade for at least 3 hours.
To Cook
Heat wok with ¼ cup cooking oil over high heat and place marinated chicken pieces in. Cook all sides for approximately 5 minutes, and then pour in the retained soy and garlic marinade from the chicken, along with 1½ cup water and bring to boil.
When the liquid in the pan starts to boil, add the dried bay leaves and whole peppercorn, turning the heat down and leave to simmer for 30 minutes or until the chicken is tender.
After 30 minutes of simmering, add in the vinegar. Stir thoroughly and allow to simmer for a further 10 minutes.
Lastly, add in sugar and salt to taste. Stir through and turn heat off.
Honey Soy Sticky Chicken
To Cook
Preheat the oven to 180°C. Combine all the ingredients in a mixing bowl, and transfer onto a baking paper lined oven tray. Roast for 45 minutes and baste often.
Remove the chicken from the oven and strain the sauce into a saucepan. Boil until the sauce is thickened. Pour back over the chicken and roast for a further 15 minutes.
Remove from the oven, garnish with mint leaves, finely sliced ginger and onions, and serve hot with steamed rice.
Sticky Asian Glazed Chicken
To Cook
Heat a large pan over medium high heat and add 1 tbsp of olive oil. Add the chicken that has been seasoned with salt and pepper.
Cook the chicken for about 4 mins on each side or until browned on both sides. Set chicken aside on a separate plate while the sauce is being prepared.
In a bowl, whisk together brown sugar, soy sauce, Lee Kum Kee Hoisin Sauce, sweet chilli sauce, ginger, red pepper flakes, garlic, lime and lemon juice.
Place the sauce into the pan. Bring to boil over medium heat for 1-2 mins until sauce thickens.
Add chicken back to the sauce, ensuring each side is coated. Garnish with sesame seeds and chopped green onions before serving. You can eat as is or serve on a bed of steamed rice.
Sichuan Chicken
To Cook
Put the red dates into a bowl with boiling water. Set aside for 5 mins.
Cut the chicken thighs into pieces and put in a bowl with marinade ingredients, letting it marinate for 5 mins.
Cut the spring onion into 5cm lengths.
Heat the vegetable oil in a wok on medium/high heat. Once hot, cook the chicken in 2 batches (3 minutes for each batch). Remove from wok once cooked and set aside.
Pour out half of the oil. Add the dried chillies and cook for 1 min. Add garlic, spring onions, red dates and half of the Sichuan peppercorns and cook for 1 min.
Return the chicken to the wok, then add light soy sauce, Shaoxing wine, vinegar and Lee Kum Kee Chiu Chow Chilli Oil. Mix thoroughly for 1 min.
Serve with rice.
Chicken Stir-Fry with Lemon, Soy Sauce, Mirin and Sesame
To Cook
Marinate chicken strips with 1 tbsp soy sauce and ginger for 10 mins.
Heat oil and cook chicken until just cooked (about 5 mins).
Add rest of soy sauce, sesame oil, oyster sauce, mirin, lemon juice, lemon zest and sugar. Add vegetables and stir-fry for a few minutes.
Serve with steamed rice and top with shallots, sesame seeds and mint and basil sprigs.
Mango Chicken Green Curry
To Cook
Add oil to saucepan and lightly fry curry paste until fragrant.
Add 100ml of coconut milk and mix well with curry paste.
Add chicken and remaining coconut milk and water, then bring to simmer.
Add hard vegetables – e.g. carrot, broccoli stems and water chestnuts, bring back to simmer and cook for 1-2 mins.
Add remaining vegetables and cook for a further 2-4 mins until chicken and vegetables are cooked through.
Serve with rice and garnish with fresh Thai basil and sliced chili (if you like a bit of heat). Enjoy!
Hoisin Chicken with Chinese Pickles & Sesame Mantou
Chinese Pickles
Heat vinegar, sugar, water and salt until dissolved.
Place the vegetables in a sterilised jar, add the vinegar mixture and allow the flavours to develop, for 2 days or longer.
Hoisin Chicken
Combine the marinade ingredients, cut the chicken thighs in half, marinate for 4 hours.
Cook on a hot BBQ grill, turning to avoid burning, until the chicken is cooked through and the outside caramelised.
Black Sesame Mantou (Steamed Buns)
Process 25g black sesame seeds with 15g caster sugar until powdered, set aside.
Dissolve the yeast & sugar in the warm milk, set aside to develop for 10 mins.
Add the flour, oil and 25g black sesame seeds and mix together until dough forms.
Turn out onto a floured surface and knead for 10 mins, form into a ball and place in an oiled bowl, covered with cling wrap, to rise for 45 mins or until doubled in size.
Punch down, roll out into a thin rectangle, lightly dampen the surface, sprinkle evenly, with the powdered black sesame/caster sugar mixture.
Roll up from long side, like a Swiss roll. Cut into 1.5cm slices. place on squares of baking paper, rest in a warm place for 15-30 mins, to rise.
Place in a steamer, bring water to boil and steam for 10-15 mins or until cooked through.
Serve with caramelised chilli sauce, spring onion curls and steamed rice.
Thai BBQ Chicken With Spicy Dipping Sauce
Thai BBQ Chicken
Use a pestle and mortar to crush the coriander and cumin seed until it is in powder form then add coriander root, black pepper, garlic, shallot and lemon glass (add dried chili if desired). Crush all ingredients into a paste and add turmeric powder and mix through.
Put the oyster sauce, soy sauce, fish sauce, lime juice and dark brown sugar in a bowl. Using a large spoon, mix all of the ingredients together until fully combined. Taste and adjust the sauce to suit your taste.
Add paste to the bowl, then mix together.
Put chicken pieces in the bowl. Wear gloves and massage all chicken and marinate in the sauce. Keep marinated chicken in the fridge for 4 hours or overnight.
Cook chicken in the oven or BBQ stove until cooked through and serve with Thai spicy dipping sauce.
Thai Spicy Dipping Sauce (Nam Jim Jiew)
Mix all of the ingredients together in a small bowl.
Adjust the taste, the sauce should be predominantly salty, sour and spicy.
BBQ Soy Sauce Chicken
To Cook
Cut chicken into cubes and put about 5 pieces on a BBQ skewer.
Place all ingredients into a plate and marinate the chicken and refrigerate for a couple of hours.
Reserve a small amount of marinade.
Place skewers on hot BBQ and brush the chicken with the extra marinade.
Serve on a bed of rice with steamed Asian greens.
Jimbo’s Chili and Lime BBQ Chicken Drumsticks
To Cook
Combine all ingredients (except coriander and scallions) in a small sauce pan.
Simmer for 3-5 mins to infuse flavour and thicken slightly.
Place drumsticks in a shallow dish and pour cooled marinade over. Leave for 30 mins to marinate.
Remove chicken from marinade and return liquid to sauce pan.
Preheat hooded BBQ on low. Place chicken on BBQ and close hood. Turn regularly, closing the lid each time to maintain heat (approx. 30 mins).
Cook rice, turmeric and salt as per your preference.
Heat remaining marinade.
Place cooked drumsticks on a bed of rice, pour the heated marinade over and garnish with coriander and scallions.