To Cook
Heat oil over low heat. Add Valcom Yellow Curry Paste and stir-fry until fragrant. Add chicken and stir over high heat until cooked.
Add onion, fish sauce, sugar and coconut milk. Stir through until onion is tender.
Add spring onion and red chilli, then remove from heat.
Tips: Green prawns can be used in place of chicken.
Chicken
Chicken Rendang
To Cook
Begin by toasting coconut in a dry pan over medium heat to make the kerisik. Once golden brown, remove from heat. Place kerisik in a bowl, and set aside.
To make the rendang paste, either pound the ingredients in a mortar and pestle or blend together in a blender/food processor. Fry the paste in a large pot or pan for 20-30 mins on high heat or until fragrant and brown in colour.
Add chicken and stir until chicken is evenly coated in paste. Add coconut milk, and then allow to simmer on low heat until sauce has thickened and chicken is fully cooked. If sauce is too light, add in dark soy sauce to achieve desired colour.
Remove from heat and stir through kerisik, kaffir lime leaves, and season with salt and sugar to taste.
Cantonese Fried Flat Noodles in Egg Gravy (Wa Tan Hor)
To Cook the Noodles
Lightly blanch the noodles in some boiling water to avoid them sticking together.
Heat up the oil in a wok over medium high heat. Add the noodles, dark soy sauce and light soy sauce.
Stir fry and toss until the noodles are evenly coated with the soy sauce. Continue until the noodles are cooked. Set aside.
To Cook the Gravy
Heat up some oil in the wok and fry the garlic until golden brown.
Next add the chicken, fish cake and prawns. Fry until the prawns and chicken are cooked and pour in the chicken stock
Season the chicken stock with the light soy sauce, oyster sauce and salt to taste. Once seasoned, bring the stock up to a boil.
Prepare a cornstarch mixture by adding the cornflour to water and mixing well, making sure there are no lumps.
Pour the cornstarch mixture into the chicken stock and simmer until the gravy thickens.
Add the choy sum into the gravy and crack the eggs in as well.
Turn the heat off as soon as you crack the eggs in and stir vigorously to break up the eggs and mix them into the gravy.
Pour the gravy over the prepared noodles and serve immediately.
Nyonya Chicken with Potato Stew (Ayam Pongteh)
To Cook
Pound onions and garlic until fine. Add in fermented soy bean sauce and mash well.
Fry potato cubes in hot oil until lightly browned. Drain and leave about 50ml oil in wok. Add in the pounded ingredients and stir-fry until fragrant.
Put in the chicken and stir-fry for another 5 mins.
Add in 250ml water, palm sugar and thick soy sauce and bring to boil. Lower the heat and continue to cook until chicken is tender. Stir in potatoes, boil until tender and add in salt to taste.
Serve hot with rice.
Deep Fried Chicken with Spices (Ayam Goreng Berempah)
To Cook
Blend the lemongrass, galangal & ginger.
Mix all the ingredients well (except the oil) and marinate chicken for at least 20 mins or better overnight.
Heat oil in a wok and deep fry the chicken for about 15-20 mins on medium heat until golden brown and fully cooked (as chicken drumsticks may take longer to cook, please ensure you check inside to see if it’s well done).
Drain the fried chicken on paper towel to remove excess oil.
Remove the fried spiced crumbs from the oil and set aside to drain off excess oil.
Serve hot and garnish with the fried curry leaves and crispy fried crumbs for extra flavour.
Salted Fish and Chicken Fried Rice
To Prep
Combine the chicken ingredients in to a mixing bowl and allow to marinate for at least 15 minutes.
To Cook
Add 1 tbsp of the oil in to a wok over a high heat. Allow it to warm up before adding the chicken and cooking until the meat has cooked through. Remove the chicken and set aside.
Add the remaining 2 tbsp of oil and add the salted fish. Cook the fish until it becomes fragrant before adding the rice.
Stir-fry the rice until it has evenly mixed with the fish before making an open space in the centre of the wok for the egg.
Add the beaten eggs in to the centre of the wok and cook the eggs until they have cooked through and then mix them into the rice.
Finally, add the diced chicken back in to the wok and stir-fry it in to the rice before seasoning with salt to taste and serving.
Satay Roasted Chicken Breast
To Prep
Combine the satay sauce, lemon juice, salt and 2 tbsp of the coconut milk. Rub onto chicken breast and place them on a small oven tray.
To Cook
Drizzle the remaining coconut milk around the chicken and place onto a pre-heated oven set at 175°C. Bake for 25 mins, basting several times with the sauce from the tray.
Remove when cooked and serve with steamed rice, salad and the remaining sauce.
Steamed Chicken with Salted Fish and Black Fungus
To Prep
Chop 500g chicken thighs cutlets into bite sized pieces.
Marinade the chopped thigh cutlets with 2 tsp oyster sauce, 2 tsp sesame oil, 1½ tbsp Shaoxing wine, 2 tsp ginger juice, 1 tsp soya sauce, ½ tsp sugar and ½ tbsp cornflour.
Cover with cling wrap and let it marinate overnight in the fridge.
Soak 10g black fungus in hot water for about an hour or overnight in room temperature water until soften. Discard or cut away the hard ends of the soften black fungus. For the soaked black fungus, cut into bite sizes and set aside.
Slice 40g salted fish and heat 3 tbsp oil on medium heat and fry salted fish until golden brown and crispy. Drain on kitchen towels and set aside.
Remove marinated chicken from fridge. Add in the soften black fungus, half of the julienned ginger and half of the crispy fried salted fish. Mix well.
Scatter the rest of julienned ginger and salted fish on top.
To Cook
Steam for 25 minutes, or until chicken is thoroughly cooked.
Garnish with coriander leaves and serve hot with steaming white rice.
Shortcut Black Pepper Chicken
To Cook
Saute minced garlic until fragrant.
Add chicken and stir-fry until almost cooked.
Add capsicums and carrots and stir fry for 2-3 mins.
Add Lee Kum Kee readymade sauce and water. Simmer until well-heated. Serve hot.
Spicy Korean Fried Chicken (Yangnyeom Chicken)
To Cook
In a large bowl, place the chicken, rice wine, minced ginger, salt, black pepper and combine them well.
In a separate bowl, put in 1 cup of starch. Then evenly coat the chicken, piece by piece with the starch and set side.
Add a generous amount of oil in a deep saucepan or fryer, and boil it until the oil temperature reaches 180°C. Add the battered chicken carefully and fry them until they cook, approximately 5-7 mins. Do not overcrowd the pan.
Take out the cooked chicken and place them on a paper towel. Once the deep frying of all chicken is completed, using a skimmer, quickly scoop out any floating remains from the oil. Wait till the oil temperature reaches 175 °C again, then once again deep fry the chicken in small batches for approximately 2-3 mins. Fry until the batter is golden and crisp. Set aside.
In a separate saucepan, add in the Korean fried chicken sauce ingredients. Boil the sauce over low medium heat and stir well. Remove the pan from heat once the sauce starts boiling.
Place the double fried chicken into a large mixing bowl, and then pour the fried chicken sauce over the chicken. Mix them lightly, but thoroughly. Garnish with toasted sesame seeds and finely chopped spring onions. Serve it hot immediately.
Alternatively, fried chicken and the sauce can be served separately where the sauce is eaten as a dipping sauce.
Tom Yum with Chicken (Tom Yum Gai)
To Cook
Bring the water to the boil, add Valcom Tom Yum Paste and mushrooms, then cook over high heat until tender.
Add chicken and simmer until cooked, then add coconut milk.
Garnish with Valcom Kaffir Lime Leaves, coriander and chilli. Remove from heat.
Chicken Teriyaki
To Prep
Grate ginger and then grate onion in a large bowl.
Then add all the ingredients for teriyaki sauce into the same bowl. Set aside.
Using a fork, prick both sides of the chicken so that more flavours are absorbed.
Cut the excess skin and fat off the chicken and lightly season with salt and pepper.
To Cook
In a non-stick pan, heat 1 tbsp of oil over medium heat. Place the chicken skin side down to sear the chicken skin first.
Flip the chicken to the other side when skin is golden brown, and then add sake. Cover with the lid and simmer the chicken over medium low heat for about 8-10 mins.
Remove lid and transfer the chicken to a plate. Wipe off excess grease from the pan with a paper towel.
Heat ½ tbsp of oil and place the chicken back in the pan, skin side down, for about 1 min.
Flip the chicken and pour in the prepared teriyaki sauce. Spoon the sauce over the chicken frequently, and simmer until sauce reduces by half. Turn off the heat once the alcohol from sake and mirin evaporates, sugar crystalizes and the sauce thickens.