Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Three Colour Rice Bowl (Sanshoku Don)

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To Make
Mix all ingredients for scrambled eggs in a medium mixing bowl and beat until well combined.
Heat frying pan with some oil and cook scramble egg until egg is just cooked. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/04/TCRB-1-1-1.jpg
Mix chicken mince with grated ginger. Using same frying pan heat up some oil and fry minced chicken breaking them up to smaller clumps.
Add in light soy sauce, sake, mirin and sugar and cook until the liquid is absorbed into the meat. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/04/TCRB-2-2.jpg
Heat half a pot of water in a medium saucepan. Add salt and blanch spinach for 1 min.https://asianinspirations.com.au/wp-content/uploads/2025/04/TCRB-3-1.jpg
Strain and place in a bowl. Mix in light soy sauce, sesame oil, toasted sesame seeds and a pinch of sugar. Set aside.

To Assemble
Scoop steamed rice onto bowl and level the surface.
Scoop half of the chicken mince, scrambled egg and spinach over the rice by arranging them into 3 sections.
Finish the plating with 1 tbsp of benishoga in the centre.

Fish Sauce Glazed Chicken Wings

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To Make
In a bowl, mix fish sauce, soy sauce, sugar, honey, lime juice, vegetable oil, garlic, and black pepper.
Add the chicken wings to the marinade and let them sit for at least 15 minutes (or up to 2-3 hours).
Preheat the air fryer to 200°C. Remove wings from marinade and place in a single layer in the air fryer basket. Set the remaining marinade aside in a small saucepan.
Cook for 6-8 minutes, then turn wings over in the basket and cook for a further 6-8 minutes until wings are golden and crispy (cook wings in batches depending on size of air fryer).
Mix the dipping sauce ingredients in a small bowl until smooth. Set aside.
While wings are cooking, simmer the marinade on medium heat to reduce by one third or until thick and syrupy (about 6 minutes). Reduce heat if foaming over pot too much. Remove from heat and the glaze will thicken as it cools.
Remove browned wings from the air fryer and baste with the glaze. Return to air fryer for a further 4-5 minutes. Remove from the oven and baste with any remaining glaze before serving.
Serve chicken wings hot with fresh coriander leaves, lime and dipping sauce.

Thai Lemongrass Chicken

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To Make
Using a mortar and pestle, pound the lemongrass until it forms stringy pieces. Place lemongrass into a bowl with the chicken pieces.
Place the garlic, coriander root and peppercorns into the mortar and pestle and pound until it forms a paste and the coriander root stems are stringy. Place into the bowl with the chicken.
Add oyster sauce, fish sauce, rice wine vinegar, sugar and corn flour to the chicken and massage into the chicken so it is evenly covered and the lemongrass pieces are not clumped together.
Heat oil in a saucepan to 165°C and cook the chicken in batches for 4–5 minutes until golden brown. If the lemongrass is cooking too quickly, remove from oil as soon as it turns golden. Place chicken onto a wire rack whilst cooking the remaining batches.
Transfer the chicken to a large bowl and add the sliced chillies, lime leaves and coriander leaves. Toss to combine and transfer to a plate for serving.

Saliva Chicken

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To Poach Chicken
In an appropriately sized saucepan, add the chicken maryland pieces along with the other poaching ingredients. Fill with water and bring to a boil.
After reaching a boil, lower the heat and let it simmer for an additional 5 minutes. Then, remove from heat while still covered for another 5 minutes.
To check for doneness, insert a skewer into the thickest part of the maryland; clear juices indicate proper cooking, while pink or red juices suggest more cooking is needed. No juices can indicate overcooking.
Once cooked to satisfaction, transfer the marylands to an ice bath to halt the cooking process and set aside.
Reserve at least ¼ cup of the strained poaching liquid for later use in the saliva sauce.

To Make Saliva Sauce
In a small blender, combine ginger, garlic, sesame paste, and ¼ cup of the reserved poaching broth, blending until smooth.
Transfer the blended mixture to a small bowl and incorporate the remaining sauce ingredients: soy sauce, black vinegar, sugar, Sichuan peppercorn powder, chili oil, Sichuan oil, and sesame seeds.
Mix thoroughly to ensure all ingredients are well combined, then set aside.

To Plate
Arrange cucumber batons in your chosen serving dish to create a base for the chicken.
Take the cooled chicken from the water bath and drain thoroughly. Use a cleaver to slice the chicken into approximately ½-inch pieces, ensuring the overall shape remains intact.
Gently place the sliced chicken on the cucumber bed. Stir the saliva sauce well and pour it over the chicken.
Garnish with fresh coriander and spring onions for added flavour.
Serve immediately and savour the dish!

Thai Red Curry Chicken Rice

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To Make
Rub 1 tbsp of the curry paste into the chicken thighs and set aside.
Wash and rinse the rice until the water runs clear. Place into your rice cooker pot.
Add the coconut milk and enough water to cook the rice according to your rice cooker settings.
Spoon in the remaining curry paste, fish sauce, and sliced onions. Stir to combine. Add the lemongrass, ginger, curry leaves, and makrut leaves.
Arrange the chicken thighs in a single layer on top of the rice. Set your rice cooker to cook (e.g., “Jasmine Rice” setting on Panasonic rice cooker).
While the rice is cooking, prepare the garlic & coriander sauce:
Place the spring onions into a heatproof dish.
Add the oil and garlic to a small cold pan. Cook until the garlic is golden (this will not take long, so be careful not to burn it).
Carefully pour the hot garlic oil over the spring onions. Stir through the coriander, soy sauce, sesame oil, and lime juice.
Once the rice is cooked, remove the chicken thighs and slice. Set aside.
Remove the aromatics from the rice, then stir through the fresh coriander.
To serve, spoon a portion of rice into a bowl, top with sliced chicken, and drizzle generously with garlic & coriander sauce. Serve with your favourite Asian greens and lime wedges.
Enjoy!

Crunchy Vibrant Salad with White Cut Chicken

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To Make
For even cooking, take the chicken out of the fridge and bring to room temperature.
Fill a large stock pot with water and add 2 spring onion stalks, 5 ginger slices and 1 tsp salt. Reduce heat and simmer gently for 15 minutes to allow the flavours to infuse.
Meanwhile, rinse chicken under cold water. Trim away excess fat from inside and outside the cavity.
Carefully lower the chicken into the boiling water, breast side down, ensuring it is fully submerged. The water will cool down when you add the chicken, so bring it up to a boil once again.
Once the water starts to boil, carefully lift the chicken out of the water to empty any cooler water that may be trapped inside the cavity. Carefully lower the chicken back into the pot. When the water just starts to boil again, reduce heat to low and gently simmer for 30-40 minutes, or until the chicken is cooked (depending on the size of chicken the poaching time might differ).
While the chicken gently simmers, prepare a large bowl with ice water.
Once cooked, poke a skewer into the chicken thigh for doneness. If the juices run clear, it’s done.
Remove the chicken from the pot, being careful not to tear the skin, and immediately transfer it to the ice bath to cool completely. This helps to lock the juices inside the chicken, and gives the skin an extra chewy texture.
While the chicken cools, make the dressing for the chicken: Heat a wok or pan on high and add the neutral oil. Wait until the oil heats (should look like it’s ‘shimmering’) add the ginger and cook for 15 seconds before adding the green onions. Cook everything for another 20 seconds. Transfer to a bowl. Mix in the soy sauce and brush the dressing over the chicken skin.
Slice/cut chicken into bite-sized pieces.
Prepare the salad dressing: Combine the fish sauce, sugar, lime juice, garlic, and chilli. Mix well until granules are dissolved.
In a large bowl, combine the white and purple cabbage, carrot, red onion, coriander, and half of the cashews. Add about two cups of the sliced chicken to the salad. Pour the dressing over the salad and toss well to coat.
Top the salad with some coriander leaves for colour, the remaining chopped roasted cashews, and fried shallots. Add some extra cut chicken pieces on the side.
Serve alongside prawn crackers for some extra crunch, and red chilli oil for some extra heat.

Chicken Chow Mein

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To Make
Prepare egg noodles according to packet instructions. Set aside until needed.
In a medium bowl, mix together cornflour, water, salt, and sesame oil.
Cut chicken breasts into thin pieces. Add chicken to the sauce mixture and stir until chicken is coated evenly. Set aside until ready to cook.
In a small bowl, mix together dark soy sauce, oyster sauce, sugar, and black pepper.
Heat a wok or large non-stick frying pan until hot. Add 1 tbsp vegetable oil to the wok/pan then add chicken. Cook chicken on high heat until it is just cooked. Remove chicken from wok/pan and set aside.
Add remaining 2 tbsp vegetable oil to the wok/pan then add onion, garlic, red chilli, and shallots. Stir fry on high heat for 1 minute.
Add egg noodles to the wok/pan and stir fry for 1 minute.
Add bok choy, cooked chicken, bean sprouts, and sauce mixture to the wok/pan. Toss and stir fry for 2-3 minutes or until everything is evenly coated in the sauce and hot.
Serve chicken chow mein with extra thinly sliced fresh shallots and red chilli and drizzle with a little extra sesame oil if desired.

Slow Cooked Spicy Turkey Wings

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To Make
Prepare the turkey wings: Wash the turkey wings and pat them dry with kitchen paper. Make two shallow cuts on the surface of each wing to help them absorb flavors.
Pan-fry the turkey wings: Heat a frying pan or skillet, add 1 tablespoon of oil, and pan-fry the turkey wings until both sides are golden brown.
Transfer and simmer: Transfer the fried turkey wings to a soup pot, add all the remaining ingredients, and pour in about 1 liter of water (or enough to just cover the wings).
Simmer and reduce: Bring to a boil over high heat, then reduce to low heat and simmer for 1 hour. Finally, increase the heat to reduce the sauce for 10-15 minutes, then turn off the heat.
Garnish and serve: Sprinkle with chopped spring onions and fresh red chili for garnish. Serve with rice or noodles.
Enjoy your meal!

Thai Chicken Garlic Stir Fry (Gai Pad Kratiem)

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To Prepare
Heat up ½ cup of oil and chopped garlic in a small saucepan under medium heat. Remove from heat once garlic turned light golden brown. Strain garlic from oil and set them aside.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-TGPC-1-1.jpg
Pound white and black peppercorn together with coriander roots and garlic with a mortar and pestle until you get a fine paste.https://asianinspirations.com.au/wp-content/uploads/2025/03/Copy-of-TGPC-2-1.jpg
Place sliced chicken in a bowl and marinade with the pounded paste and the rest of the marinade ingredients. Marinate chicken for 10-15 mins. Add 1 tbsp of garlic oil prior to cooking.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-TGPC-3-1.jpg

To Make
Heat up frying pan with 2 tbsp of garlic oil. Sauté the marinated chicken for 2 mins and add in sugar.
Continue to cook until chicken is almost cooked. Toss in the cilantro stems and half of the fried garlic. Give it a good stir and dish up.
Garnish with remaining fried garlic and cilantro.

ABC Sweet Soy Sauce Chicken and Veggie Fried Rice Balls

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To Make
Heat frying pan over medium heat, and cook the diced bacon until it’s starting to crisp. Toss through the prawn meat to cook then remove all from the pan and set aside.
Leave residual bacon oil in the pan and cook chicken breast pieces on each side for 4-6 minutes or until starting to brown and cook through. Set aside to cool then dice or shred.
In a mixing bowl, combine rice, bacon and prawn meat, chicken, peas, corn, carrot, salt and pepper and ABC Sweet Soy Sauce. Mix well.
Add the beaten egg and flour, mixing to bind the ingredients.
Roll 1 heaped tablespoon of the mixture, compressing them tightly together between your hands to form a round golf ball size.
Adjust the air fryer to 200°C and pre-heat for 3 minutes. Arrange balls in a single layer and cook for 6-7 minutes until just starting to colour.
Serve with ABC Original Chilli Sauce for dipping if desired.

Chicken Stir Fry

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To Make
Heat half the oil in a large frying pan or wok over medium-high heat. Add half the chicken slices, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes. Remove from the frying pan and repeat with the remaining chicken, using more oil where needed.
In the same frying pan, add a little more oil if required, followed by the garlic. Sauté for 30 seconds, then add the carrots, stir-fry until tender-crisp, about 2-3 minutes. Add the green beans to the pan and cook for 2-3 minutes.
Return the cooked chicken to the frying pan. Add ABC Sweet Soy Sauce, soy sauce and sesame oil, stirring to combine then mix through the spring onions just before removing from heat.
Serve hot with sliced chilli and a side of brown rice or on its own.

Mie Goreng (Indonesian Fried Noodles)

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To Make
Cook noodles according to package instructions. Drain and set aside.
Mix together the ABC Sweet Soy Sauce, soy sauce, oyster sauce, sugar, chilli sauce (if using), sesame oil and white pepper in a small bowl. Set aside.
Heat 2 tablespoons of oil in a large frying pan over medium heat.
Gently crack the egg into the pan. For sunny side up, cook eggs for 2 minutes until the egg whites start to blister (flip carefully for ‘eggs over easy’). Set aside.
Heat remaining oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook on both sides until slices have turned white.
Add prawns, shallots and garlic, stir-frying for 1-2 minutes until fragrant. Add the carrots and cabbage, cooking until vegetables are tender, about 2 minutes.
Add the cooked noodles to the pan, along with the sauce mix. Toss everything together until the noodles are evenly coated and heated through.
Garnish with spring onions, fried shallots and fried egg. Serve immediately.