To Cook
In a bowl, add ½ tbsp sesame oil, ½ tbsp soy sauce, honey and chicken pieces. Mix well to coat chicken pieces evenly with marinade.
Heat a frying pan over medium-high heat. Pan-fry chicken strips until fully cooked through. Then, set aside to cool.
In a small pot, blanch bok choy, enoki mushroom and corn. Then, set aside to cool
Gather all the ingredients and prepare two clean jars.
Assemble your jars by layering – green and red cabbage, enoki mushroom, chicken slices, bok choy, carrot, more cabbage and corn. Drizzle leftover oil from the pan into the jars if desired. Seal the jars and refrigerate up to 3-5 days.
When you’re ready to eat, dig in or, empty jar contents into a bowl, and add any dressing, salt or pepper if desired.
Chicken
Teriyaki Jar
To Cook
In a bowl, add 5 tbsp teriyaki sauce to chicken tenderloins. Set aside to marinate for 5 mins.
In the meantime, add sushi rice seasoning to rice and mix well.
Add 1 tbsp oil to a pan, and heat over medium-high heat. Add chicken tenderloins and pan-fry for 5-10 mins, or until meat is fully cooked through. Then, set chicken pieces aside to cool. Once cooled, slice to bite-sized pieces.
Gather all the ingredients and prepare four clean jars.
Start assembling by adding 2 tbsp teriyaki sauce to each jar. Then, add ingredients layer by layer – chicken pieces, cucumber, red cabbage, corn, shiitake mushroom, seaweed salad, sushi rice, and top with pickled ginger and a sprinkling of sesame seeds.
Refrigerate jars up to 5 days. Enjoy meal straight from the jar or, empty all contents into a bowl and tuck in!
Bang Bang Chicken
To Cook
Bring 5L water to the simmer in a large saucepan over medium heat, plunge in chicken, cook for 10-20 seconds, then rinse under cold running water (discard water).
Transfer chicken to a clean saucepan and add Shaoxing wine, ginger, ½ tsp sea salt and top up with enough cold water to cover generously.
Bring it to a boil and then reduce heat to low-medium and gently simmer until chicken is cooked through for 1-1¼ hours.
Remove from heat and let chicken cool completely in liquid for about 3-4 hours.
Coarsely shred meat (discard skin, bones and sinew) and transfer to a bowl.
While the chicken is cooling, make the dressing. Combine ginger, garlic and 120ml hot water in a bowl and stand to infuse (20 min).
Pass through a fine sieve (discard solids) into a clean bowl, add remaining ingredients and set aside.
Blanch bean sprouts in a saucepan of simmering water until just wilted for about 5 secs.
Refresh in iced water, drain well and place over a serving platter.
Top the chicken, drizzle the dressing, garnish with spring onion and sesame seeds and serve at room temperature.
Vietnamese Chicken Salad (Goi Ga Bap Cai)
To Cook
Rub the chicken with salt and smashed ginger to remove the strong smell, then clean the chicken inside out with water.
To cook the chicken, bring water to a boil and add chicken. And add 1 tsp salt and half a peeled onion for about 15 – 20 mins until it’s cooked through.
Cut the onion into thin slices and soak into cold water. Cut the cabbage in quarters, then cut off the core at the 45 degree angle to create a base, to keep the cabbage piece stable when we shred it into strips.
When the chicken is cooked through, take it out and let it cool completely before shredding the chicken into pieces.
To make the salad dressing, in a bowl, mix together 2 tbsp sugar with 3 tbsp fish sauce. Also squeeze in 1-2 tbsp lime juice. Give it a good stir and then add minced garlic and chili.
To assemble the salad, combine 1 cup shredded chicken with 3 tbsp dressings, some cracked pepper and lime leaves. Mix well and add 1 cup of shredded carrots, 1 cup of sliced onion and 2 cups of shredded cabbage. Add more dressing. Give it a good toss.
Add 1 cup of the chopped Vietnamese mint at the last step. Transfer it to a serving plate, top with some fried shallots, cracked pepper and some chillies.
Simmered Chicken and Vegetables (Chikuzenni)
To Cook
Mix and marinate chicken with spices.
Cut carrots and lotus root and marinate in 2 cups water with ½ tsp vinegar for 10 mins.
Prepare taro and wash with cold water. Remove the stringy edge from the snow peas. Boil them for a few mins.
Pull the burdock root’s skin with the back of knife and slice finely. Then, make an incision in the center of the konnyaku and turn inside out.
In a pot, sauté chicken for 2 mins. Then, add carrot, taro, lotus root, shiitake, burdock root, and the combination of mixed spices for chikuzenni. Boil for 40 mins.
Garnish with snow peas and serve.
Boxing Chicken
To Prep
Rinse and clean drummettes. Pluck and remove any remaining feathers.
Using a sharp knife, carefully cut around the smaller end. Stand the fatter end on the chopping board and use the knife to push the skin and meat down (to the fatter end). The drummet will now look like a ‘boxing’ hand. Repeat with the rest.
In a bowl, add all ingredients for marinade and the drummettes. Mix to coat well and set aside to marinade for 2-3 hours.
To Cook
Heat oil in frying pan over high heat. To test if the oil is hot enough, dip the tips of a bamboo chopstick into the oil. Oil that is ready for frying will bubble around the chopstick tip.
In a separate bowl, mix all ingredients for coating. Coat each drummet, and carefully slide them into the frying pan. Cook until golden brown then drain on paper towel before serving.
Best served hot with chilli sauce on the side.
Rice Crackers with Minced Chicken Dip (Khaw Tang Na Tang)
To Cook
Heat oil and fry rice crackers a few pieces at a time over medium flame till crispy and golden in colour. Set aside and drain.
Pound together chilli, coriander root, garlic and peppercorns till fine.
Heat coconut milk in a pot but do not bring to a boil. Add pounded mixture, minced chicken and prawns. Stir to avoid lumps.
Add sugar and fish sauce. When cooked, add peanuts and shallots.
Garnish with parsley before serving.
Shortcut Chicken with Black Bean Sauce
To Cook
Heat up some oil in a wok and stir fry garlic until aromatic
Stir in chicken fillet until almost cooked.
Open up the black bean sauce and stir in together with the chicken until cooked.
Switch off fire on gas stove and stir in the 3cm long spring onions.
Garnish some spring onions on top and serve with hot rice.
General Tso’s Chicken
To Prep
In a bowl, add the rice vinegar, soy sauce, hoisin sauce, water, sugar and 1 tsp cornstarch and mix well. Set aside this sauce mixture for later.
Add your chicken to the 1 tbsp cornstarch and mix. Make sure the pieces of chicken are covered evenly with cornstarch.
To Cook
Heat up some oil in a pan on medium high heat. When the oil is hot enough, add the chicken to the pan and fry until golden brown and crispy.
Remove the chicken from the pan and add the chilli flakes, ginger, and garlic.
Stir fry until fragrant then add the chicken back to the pan and toss to mix.
Then add the sauce mixture to the pan and mix well. Make sure all the chicken is coated with the sauce.
Cook while stirring for about a minute, until the sauce has thickened.
Plate the dish and garnish with sesame seeds. Serve with cooked white rice.
Javanese Fried Noodles
To Cook
In a pot, cook egg noodles in boiling water for 5 mins, drain and cool under cold running water, set aside.
In a wok, heat 1 tbsp of oil over high heat and stir-fry chicken for 10 mins. Remove chicken from wok and set aside.
Heat 1 tbsp of oil in the wok and add in eggs and scramble. Once cooked, remove from wok and set aside.
With remaining 1 tbsp of oil, stir-fry cabbage and celery leaves for 2 mins.
Add in the cooked noodles, scrambled eggs, stir-fried chicken, bean shoots, ABC Sweet Soy Sauce and light soy sauce, salt, pepper and mix well. Stir-fry for another 3 mins and transfer to a serving plate. Garnish with chilli and serve.
Chicken Karaage
To Prep
Use paper towels to pat dry the chicken and transfer to a bowl. Add in the sake, soy sauce, ginger juice, sesame oil and marinate for 1 hr or overnight.
To Cook
Transfer the chicken pieces out of the marinade on to a plate and coat them evenly with potato starch. Shake off the excess potato starch.
Heat up a wok/pot of cooking oil. To test that the cooking oil is hot enough, insert a pair of wooden chopsticks into the oil and when you see bubbles appear around the chopstick, it’s hot and ready. When the cooking oil is hot enough for frying, drop the chicken into the oil and quickly deep fry them until they float. Transfer them out onto a plate and wait for a couple of minutes.
Put the chicken back into the oil and deep-fry again until golden brown and crunchy. Dish out to a plate or bowl lined with paper towels to absorb the excess oil.
Serve hot with a slice of lemon and mayonnaise.
Korean Chicken BBQ (Dak Bulgogi)
To Prep
In a mixing bowl, add all marinade ingredients and mix well until sugar is dissolved.
Add chicken slices to the bowl and coat evenly with marinade. Set aside to marinate for at least 30 mins or overnight in the refrigerator.
To Cook
Preheat a grill pan (or frying pan) over medium high heat. Then, using a pair of thongs or chopsticks, add chicken slices to the pan while reserving the marinade. Cook until slightly caramelised, about 2-3 mins on each side. Reduce heat slightly to avoid burning, and add the reserved marinade spoon by spoon as the pan gets dry.
Serve dak bulgogi on its own, or with leafy greens (iceberg lettuce, cos lettuce or mustard green) as a wrap, or with steamed rice.