To Make
Soak glass noodles in hot water for 3 minutes and drain.
Stir fry green curry paste, lemongrass, kaffir lime leaves and garlic in medium-heat oil till fragrant.
Add chicken the turn to medium high heat. Continue cooking and stirring for 2 minutes.
Add vegetables, sugar and fish sauce, and continue cooking until the vegetables are cooked.
Add glass vermicelli, and keep cooking and stirring for 1 minute. Ready to serve.
Chicken
Northern Thai Chicken Curry Noodles (Khao Soi)
To Make
Deep fry 100g fresh egg noodles over medium-high heat until crispy, drain and set aside as optional garnish.
Cook 300g fresh egg noodles in boiling water, drain and set aside into 4 serving bowls.
Stir fry 200ml coconut milk and ½ jar of Valcom Thai Curry Noodle Paste over low heat for 4-5 minutes.
Turn to medium heat, then add chicken drumsticks and simmer until cooked, around 15 minutes.
Add 400ml coconut milk, water, light soy sauce, salt, and sugar and bring to the boil.
Add the curry sauce mixture into the noodle bowls.
Garnish with crispy noodles, diced shallots and coriander. To enhance the flavours, add a squeeze of lime juice.
Chicken Katsu Curry Udon
To Make Chicken Katsu Curry Udon
Heat up a medium cast iron pot on medium heat with 2 tbsp of oil and sauté onion until it starts to turn brown on the edges and slightly translucent.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-1.jpg
Add in carrot and potatoes and stir for 2-3 mins. Add in water and let it come to a boil. Turn heat to low and let it simmer for 7-8 mins.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-2.jpg
Break curry roux into the simmering pot and stir to break up to blend in with the vegetables. Cover and let it simmer for another 8-10 mins stir occasionally to avoid burning bottom.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-3.jpg
Check consistency of the curry. If too thick add a little water or if too runny, let it simmer without cover on.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-4-1.jpg
Butterfly chicken breast horizontally from the side to get 2 similar thickness slices. Season cutlets with some salt and pepper.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-5-1.jpg
Prepare coating station of flour, beaten egg with oil and panko. Firstly, coat chicken cutlets with flour, then with beaten egg and lastly with panko. Press panko into cutlets so it will adhere well.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-6-1.jpg
Heat up frying pan with enough oil to 170C and deep fry breaded chicken breast slices one at a time till they are golden brown.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-10.jpg
In a separate sauce pan, heat up enough water to cook udon as per instructions on the package.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-11.jpg
To serve, place cooked udon onto one side of the plate, scoop enough curry vegetables on the other side and place a piece of chopped chicken katsu on top. Serve hot.
Lao Grilled Chicken (Ping Gai)
To Make Laos Grilled Chicken
Clean and pat dry the chicken Maryland with a paper towel.
Pound together garlic, chilli, shallot, coriander roots, lemongrass, ginger and turmeric with a pestle and mortar until you get a fine paste.https://asianinspirations.com.au/wp-content/uploads/2023/06/LGC-1.jpg
Mix together all the remaining sauces and marinade ingredients into the paste and rub onto chicken and marinade for 2 hours or best overnight.https://asianinspirations.com.au/wp-content/uploads/2023/06/LGC-3-1.jpg
Heat up oven to 200C (fan forced) and grill for 50 mins or till chicken is fully cook turning the chicken midway for even cooking. Set to grill function and grill for 10 mins to char the skin. Alternatively, you can cook over BBQ for a smokey taste.https://asianinspirations.com.au/wp-content/uploads/2023/06/LGC-4-1.jpg
Vietnamese Lemongrass Chicken Banh Mi
To Prepare Lemongrass Chicken Banh Mi
Marinate chicken with garlic, lemongrass, lime juice, fish sauce, light soy sauce, brown sugar and oil for 2 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2023/06/CBM-1.jpg
In a small bowl mix water, rice vinegar, sugar and salt together till all dissolved. Add in the carrot matchsticks and let them soak for 15 mins or until soft and wilted. Drain and set aside.
Heat up griddle pan with 1 tbsp of oil. Shake off lemongrass from chicken and fry for 4-5 mins on each side till cooked and nicely charred. Set aside to cool. Cut chicken to smaller strips.https://asianinspirations.com.au/wp-content/uploads/2023/06/CBM-2.jpg
Slice bread rolls length wise on the side. Spread butter and chicken pate. Place grilled chicken, pickled carrot, sliced cucumber, red chillies and cilantro. Serve immediately.
Claypot Sesame Oil Chicken
To Make
In a bowl, marinate the chicken wings with the marinade ingredients for at least 1 hour.
On a medium-low heat, toast the ginger slices, whole garlic cloves, star anise and spring onions for a couple mins.
Drizzle in the sesame oil and turn the heat to low. Add in the chicken wings and stir fry till the chicken is browned on both sides.
Add in the seasoning ingredients and water, and bring mixture to a boil.
Once boiling, put the lid on and lower the heat to a medium-low and simmer for about 25 mins until the sauce has thickened and chicken is cooked and tender.
To serve, sprinkle sliced spring onions and coriander leaves over the chicken.
Big Plate Chicken (Da Pan Ji)
To Make Big Plate Chicken (Da Pan Ji)
Place chicken cubes in a medium bowl and marinate with light soy sauce, sesame oil, Shaoxing wine and corn flour for 20 mins.
Heat up wok with cooking oil on low heat and cook star anise, cinnamon stick, bay leaves, garlic, Sichuan peppercorns, chillies and sugar for about 2 mins. Be careful to not burn the mixture.https://asianinspirations.com.au/wp-content/uploads/2023/06/BPC-1.jpg
Add in marinated chicken cubes and turn up the heat. Let them sear for a min before moving them around.https://asianinspirations.com.au/wp-content/uploads/2023/06/BPC-2.jpg
Toss in the carrots and potatoes and stir for a min. Add in the sauces and water.https://asianinspirations.com.au/wp-content/uploads/2023/06/BPC-3.jpg
If more sauce is preferred, add more water. Cover and let it simmer for 15 mins on medium heat until potatoes are tender.
While chicken is simmering, heat up a pot of water and cook flat noodles following the instructions on packaging. Once noodles are cooked, drop them into cold water for 30 secs and drain. Arrange on serving plate.
Once potatoes are soft, toss in capsicums and cook covered for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2023/06/BPC-5-2.jpg
Season with salt to taste. Toss in spring onions and stir for 10 secs. Pour chicken over noodles and serve hot.
Japanese Chicken Curry
To Cook
Heat 1 tbsp of oil in a large saucepan over medium-high heat and cook the chicken pieces for 5 minutes.
Add in vegetables and enough water so that it just covers the chicken and vegetables.
Bring to a boil, and cover and simmer for around 15 minutes or until chicken and vegetables are cooked through.
Break S&B Golden Curry block into pieces and add into the saucepan, stir until the curry blocks are completely dissolved and the sauce comes thick. Cook for a further 5 minutes on low heat, stir constantly.
Serve with rice.
Udon Noodle Soup with Seared Mushrooms and Chicken
To Make
In a pan, add 600ml water and set to boil. Add dashi powder once the water is boiling. Mix well to ensure the powder is all dissolved then turn off the fire and set aside.
In a medium saucepan, boil water and cook the udon noodles according to package instructions. Divide cooked udon into 2 bowls.
Heat up the frying pan with some oil and pan-fry chicken thighs until cooked. Once cooked, slice and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/R03082-Udon-Noodle-Soup-with-Seared-Mushrooms-and-Chicken-2.jpg
Next, using the same frying pan, add some oil and sauté the minced ginger until slightly brown, toss in mushrooms and fry for 2 mins. Add in sake, light soy sauce, sesame oil and pepper and fry until the mushrooms soften.https://asianinspirations.com.au/wp-content/uploads/2023/03/R03082-Udon-Noodle-Soup-with-Seared-Mushrooms-and-Chicken-3.jpg
Pour the soup over the udon noodles. Serve chicken and mushrooms with udon soup , and garnish with spring onions and togarashi.
Chicken Katsu Curry
To Make
Heat a little oil in a pan on a medium high heat, be sure to use a pan with a lid. Add onion, potato and carrot and cook for 5 mins, stirring occasionally
Add 540ml water and bring to a boil. Turn the heat down, place lid on and simmer for 10 mins.
Meanwhile, season chicken with salt and pepper. Place flour, egg and panko into three separate bowls. Dredge one piece in flour, then egg, then panko and set aside. Repeat with remaining three pieces.
In a non-stick pan, heat a little oil and shallow fry chicken until golden and crispy. Dry on paper towels, then cut into chunks once ready to serve.
Once veggies are tender, break up curry blocks into pan and stir until melted and curry thickens.
Place rice in bowls, add curry and place chicken pieces on top and garnish with herbs if desired.
Thai Spiced Chicken Meatballs in Yellow Curry
To Make
Combine chicken mince with panko breadcrumbs, minced ginger, spring onion, sweet chilli sauce & minced garlic.
Form into 3cm sized balls then panfry over medium heat until browned on all sides.
Remove meatballs from pan and add Valcom Yellow Curry Paste, yellow capsicum and kaffir lime leaves.
Add coconut milk & simmer 5 minutes before adding browned chicken meatballs. Simmer over low heat for an additional 15 minutes.
Serve Thai chicken meatballs in a bowl with steamed noodles or rice. Top with additional fresh coriander, finely sliced kaffir lime leaves, sliced chilli a few sprigs of fresh mint, crispy shallots & sliced cucumber
Chicken and Prawn Wontons in Chilli Oil
To Make
Combine chicken mince, prawns, ginger, garlic, chicken broth, and Shaoxing wine in a mixing bowl, mixing with chopsticks in one direction until well combined.
Add soy sauce, salt, sugar, cornstarch, sesame oil, and white pepper, and keep mixing. Add green onion (set aside a handful or garnishing) and garlic chives, and continue to mix until well combined.
To make the wontons, spoon 1 tsp of filling in the centre of each wrapper. Wet the edges of the wrapper with water and fold in half from one corner to the other, sealing the edges with your fingers. Then, wet one corner with water and fold so that it crosses over to meet the other corner, gently pressing the corners together to seal.
Bring a pot of water to a boil. Once boiling, add wontons in 2 batches and cook for 8-10 mins. Divide wontons into 4 bowls and reserve some of the liquid.
To finish the wontons, add 1 tbsp soy sauce, 1 tbsp chinese black vinegar and 1 tbsp of the reserved liquid into each bowl. Mix the wontons to coat in the sauce. Spoon over as much chilli oil as you like and garnish with green onions and sesame seeds. Serve.