To Cook
Marinate chicken with coconut milk, soy sauce and oyster sauce for 1 hour.
Grill the chicken for 15 mins on both sides.
For sauce, add 1 tbsp of olive oil to a pan and fry garlic, lemongrass and chilies in the pan for a few minutes.
Add 2 tbsp of oyster sauce, 1 tbsp soy sauce, 1 tsp of fish sauce, 1 tsp honey and kaffir lime leaves. Mix well until all the ingredients are fully incorporated then add the chicken in. Once all of the chicken is coated, turn off the heat.
Place the chicken on a plate and add the cashew nuts. Ready to serve!
Chicken
Easy Teriyaki Chicken Bowl
To Cook
Add all the sauce ingredients into a bowl and mix well.
Add olive oil to frying pan over a medium heat and cook the chicken until they are golden on both sides.
Reduce heat, add the sauce to the frying pan and stir until the sauce has evenly glazed the chicken.
Serve with rice, lettuce, tomato and boiled egg.
Boiled eggs
Return the egg to room temperature.
Any small cracks or holes in eggs before boiling make shells easier to peel.
Boil water in a pot, put egg on a spoon and gently put in hot water.
Boil for 6-10 minutes (depends on your preference), take it out and immediately put in cold water.
Peel the shell after the eggs cool.
Chicken Noodle Soup (Soto Ayam)
To Cook
In a large pot, pour in the water and add the chicken cutlets, lemongrass, kaffir lime leaves and salt. Bring to a boil.
Skim off any foam, reduce heat to a simmer, cover and cook for 45 mins. Skim any excess foam as needed.
Wash the eggs and place into the stock for the final 10 mins of cooking to hard boil. Remove, peel and set aside.
Prepare the spice paste while the chicken in simmering by crushing together the ingredients in a mortar and pestle or food processor into a paste.
Remove the chicken and pour the stock into a jug or bowl. Set aside.
Pull away the skin and bone, leaving big chunks of meat. Set aside.
In the same pot that the chicken was cooking in, add peanut oil and gently fry the spice paste on medium heat for 5 mins.
Place the rice vermicelli into a bowl and cover with cold water for 15 mins. Drain and set aside.
Return the chicken stock to the pot, pour in the can of TCC Coconut Milk. Bring to a boil, reduce to a simmer and cook for a further 10 mins. Add salt and pepper to taste.
Divide the rice vermicelli and the chicken between 4 bowls. Ladle over the soup.
Garnish with the bean sprouts, hard boiled eggs, fried shallots, fresh coriander and wedges of lime. Serve with Yeo’s Sambal Oeleck. You can either eat it as is, or with fluffy white rice.
Chicken Laksa
To Cook
Prepare the noodles as per packet instructions in a bowl. Set aside.
Heat oil in a large saucepan (or wok) over low heat, fry ½ jar of laksa paste until fragrant.
Add the chicken and stir fry until cooked.
Add coconut milk and a little water if desired, and bring to a boil.
Drain and place noodles in bowls. Top with laksa soup.
Place beansprouts on top and garnish. Enjoy!
Chicken Red Curry
To Cook
Heat up cooking oil in a pan on high and add half a jar of Valcom Red Curry Paste. Keep stirring for 2 mins until fragrant.
Add one can of coconut milk and mix in with the paste.
Once hot, add the chicken thighs and let simmer for 5 mins.
Add the other can of coconut milk.
Get the broccoli and beans and add to the mix. Let it simmer under a lid for another 5 mins, or until the chicken is cooked.
When ready, remove from heat and serve on top of rice. Add sugar snaps, chilli, lime, coriander and fried shallots to garnish.
Northern Thailand Curry Noodles (Khao Soi)
To Cook
Put the 200ml coconut cream in a large heavy-based saucepan over medium-low heat. Add a red curry paste, turmeric powder, curry powder and garam masala. Cook and stir constantly for about 2-3 mins until oil separates on the surface. Then, add all the chicken and stir until all the chicken is coated with coconut and chilli paste.
Add a further 200ml of coconut cream with 2 cups of water. Stir all the chicken until all the curry sauce is mixed through then reduce the heat to low and cook for about 10 mins.
Add chicken stock powder, ABC sweet soy sauce, brown sugar and fish sauce into the pot then stir until mixed through. Simmer and cover for 15 mins or until chicken is cooked through. Taste and add more seasoning to suit your taste.
Cut wonton skin into small strips and separate into individual pieces. Put vegetable oil in a small pot or pan and put on the stove top. Turn the gas to medium heat. When the oil is hot, add the wonton in a small amount each time until light golden crispy. After the wonton is cooked, take them out and put them on a plate with kitchen paper towel to drain any excess oil. Cook until finished.
Before serving, put about 6 cups of water in a medium pot then cook the noodles in boiling water following the packet directions. Drain and refresh under cold water. Divide noodles into individual serving bowls.
Ladle curry and chicken over noodles. Top up with crispy wonton noodle, coriander/spring onion, sliced red chilies, diced shallots and chilli in oil (to suit your desire). Serve with lime wedges.
Enjoy your creamy northern Thailand style curry noodles.
Cantonese Stir-fry Chicken
To Cook
Heat oil in a wok on high heat, add chicken and stir-fry until cooked through for 3-4 mins.
Add vegetables and sauce to pan and stir-fry until sauce thickens for 1-2 mins.
Garnish with sesame seeds, green onions and serve with steamed jasmine rice.
Chilli Chicken San Choy Bow
To Cook
Heat a wok or large frying pan and add 1 tbsp peanut oil. When the oil is hot, add minced chicken, garlic, ginger & onion.
When chicken is cooked, add sliced capsicum, lime leaves, sauces and softened rice stick noodles (cooking time approx. 8 mins).
Remove from heat, add fresh coriander and mint leaves.
Portion into lettuce cups, serve dipping sauce and fresh lime on the side.
Ginger Poached Chicken
To Cook
Bring chicken stock and ginger to boil, then add chicken.
Boil water for egg noodles. Cook the noodles, drained and set aside.
Add coconut cream and bamboo shoots to the stock and simmer.
Add fish sauce, lime juice, palm sugar and salt to taste
Put cooked egg noodles in a bowl and add the mix on top.
Serve with a garnish of coriander, red chilli and lime wedge
Chinese Sesame Chicken with Black Fungus
To Prep
Clean the chicken and cut into bite-size pieces, set aside.
Soak the black fungus until soften.
To Cook
Heat up the wok over medium heat. Sauté sliced ginger until curled up, then add in sesame oil and continue to sauté until fragrant.
Add the chicken and stir fry until slightly browned, then add red dates, goji berries, black fungus, chicken bouillon powder and rice wine.
Cover with lid and continue cooking for a further 10 mins. Serve hot with rice.
Thai Basil Fried Rice (Khao Pad Horapa)
To Cook
Heat up some vegetable oil in a wok over high heat. Add the garlic and chilli and stir-fry until the garlic starts to color.
Add the chicken to the wok and stir-fry until the chicken is cooked.
Then add the long beans and capsicum before quickly adding the oyster sauce, dark soy sauce, and light soy sauce.
Add the onions when the long beans and capsicum are almost cooked and stir fry until they begin to be translucent.
Now add the rice to the wok and stir/toss until the rice and sauce are mixed well.
Finally, remove the wok from the stove and stir in the Thai basil leaves before transferring to a serving plate.
Paper Wrap Chicken (Chee Pow Kai)
To Prep
Prepare the chicken first by rinsing in water and then cutting each thigh into 4 pieces.
Place your ginger, shallots and garlic into a food processor and mince. Mix the rest of the marinade ingredients with the minced herbs. Mix with the chicken and leave to marinate for at least 1 hour. Marinate overnight for a stronger flavour.
After marinating, add the sesame oil, vegetable oil and, tapioca flour to the chicken. Mix well and set aside as you prepare the parchment paper.
Fold each piece of parchment paper into a simple “pocket”. Fold the parchment paper lengthwise into 3 equal sections, with the left section under the right section. Then fold the bottom toward the middle of the parchment paper.
Open the top of the parchment paper and place a piece of chicken inside – take note not to add any additional marinade into the pocket. Then fold the top left and right corners towards the centre, forming a triangle.
Repeat until all the pieces of chicken are in their individual parcels.
To Cook
Deep fry each parcel of chicken in oil over medium high heat until medium brown on both sides. This should take about 30 seconds for each side. Remove the parcels from the oil and allow to cool.
Reheat the oil and deep fry the chicken again, this time only for a few seconds until they become a rich, dark brown colour. Drain off the oil from the parcels and serve.