To Cook
In a bowl, mix all ingredients for the sauce and set aside.
Mix chicken well in the seasoning.
In a frying pan, heat oil and fry the chicken until cooked through. Drain and set aside.
With the leftover oil, add in Chinese rice wine, ginger juice, ginger slices and mushrooms. Fry until fragrant then add in the green capsicum and continue cooking for another 2 mins or so on high heat.
Add in the chicken cubes and mix well. Add in the sauce and stir-fry until it thickens.
Finally, fold in the toasted cashew nuts and garnish with spring onions and thinly sliced red chilli. Serve hot with rice.
Chicken
Claypot Chicken Rice
To Prep
First, soak the shiitake mushrooms in warm water until soft for about 30 mins. Rinse the mushrooms and squeeze lightly to remove access water. Remove the stems, thinly slice the caps and set aside.
In a bowl, combine the chicken, sugar, corn starch, oyster sauce, light soy sauce, dark soy sauce, rice wine, sesame oil, salt and pepper. Set aside to marinate for at least 20 mins.
To Cook
Coat a large frying pan or wok with oil and heat over high heat. Add garlic and stir-fry until fragrant. Add in the marinated chicken and stir-fry until lightly browned. Add the sausage and shiitake mushrooms, and continue stir-frying for another 20-30 secs. Then, remove from heat, transfer to a plate and set aside.
Place the rice and chicken stock in a covered claypot and bring to a boil over medium-high heat. Cook the rice for 15 mins over reduced heat, or until liquid is almost dried.
Spread the chicken and mushrooms over the rice and continue to cook for another 15 mins with lid covered, over low heat until the chicken is cooked through. Mix the ingredients around one last time before you garnish with spring onions and serve!
Grilled Chicken Thigh with Coconut Water (Gai Yang)
To Prep
To marinade, add all the ingredients together in a big bowl and mix well.
Marinade chicken and place the bowl in the fridge for at least an hour.
To Cook
Preheat oven at 170°C.
Pan-fry the chicken in a pan on medium-low heat until cooked or sear both sides on medium-high heat pan; then put in oven for 12-14 mins.
Serve with cooked sticky rice or steamed rice, salad and sweet chilli sauce.
Poached Chicken Salad (Yum Som-O Gai Sheek)
To Cook
In a pot bring coconut water for cooking, garlic, lemongrass and coriander root to a boil.
Add chicken and reduce to medium heat for 7-8 mins or until the chicken is cooked. Remove the chicken then tear the chicken into small pieces to set aside.
Strain and keep the poaching broth, put on medium heat and let it simmer until 1⁄3 liquid is left.
Add dressing ingredients then continue cooking for 3-4 mins and remove from heat.
Finally add chicken and salad ingredients, then mix well and serve.
Quick Coconut Noodle Soup
To Cook
Bring a saucepan of water to the boil. Add noodles, cook for 2-3 mins. Drain and set aside.
Heat oil in a large saucepan. Add chicken, cook for 3 mins until cooked through.
Add lemongrass, garlic, ginger, curry paste and turmeric. Stir-fry until fragrant (about 1 min).
Add coconut milk, spring onion, bean sprouts, fish sauce, stock and lemon juice. Bring to the boil, simmer for 2 mins.
Divide noodles among 4 bowls; add soup. Garnish with spring onion slices, chilli and lemon wedge. Serve.
Vietnamese Lemongrass Chicken
To Prep
In a bowl, combine the Marinade ingredients, then add the chicken to coat.
Blend the lemongrass, shallot and chillies into rough paste, set aside.
To Cook
In a small skillet, mix the 2 tbsp sugar with 1 tbsp water and cook over high heat, stirring until the sugar is dissolved. Then cook without stirring until a deep amber caramel forms.
Remove from heat and stir in the remaining 2 tbsp water. Transfer to a bowl.
Heat a wok over high heat, add the oil and heat until shimmering. Add in the paste and stir fry until fragrant.
Add the chicken and caramel, stir fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with spring onion and coriander.
Fried Tofu with Chilli Sauce (Tau Hu Tod)
To Prepare the Sauce
Add water, sugar, and vinegar in a saucepan, and cook over medium heat until sugar is dissolved, stirring occasionally.
Remove from heat and allow to cool slightly, then add in the fish sauce and dried red chili flakes, and stir through.
Set aside.
To Cook the Fried Tofu
Dry the tofu wedges on paper towels for 1 hr.
Heat oil in a pan or wok over high heat until the oil reaches 200°C.
Carefully lower the tofu wedges into the hot oil and fry for 5 mins or until golden brown on all sides, turning the pieces occasionally with long tongs.
Drain the fried tofu on paper towel.
To Serve
Add chopped roasted peanuts, bird’s eye chilli and coriander on top of sauce.
Serve fried tofu with the dipping sauce.
Baked Chicken Wings
To Cook
Marinate the chicken wings for 30 mins.
Dip the chicken wings into the flour and put on a greased baking tray. Bake in a 200℃ preheated oven for 30 mins, flip over the chicken wings and bake for another 10 mins or until done.
Stir Fried Chicken Thigh and Spring Onion with Oyster Sauce
To Cook
Mix chicken with marinade.
Sauté spring onions in 2 tbsp oil until fragrant. Add chicken and stir fry until lightly golden yellow. Pour in water, add onions and capsicums, cook until sauce thickens. Serve.
Chinese Big Plate Chicken
To Cook
In a pan, heat up oil over medium high heat and fry sliced lotus roots until crisp and lightly browned. Drain and set aside. Next, fry the potatoes until slightly browned. Drain and set aside.
Add 2 tbsp oil to frying pan, add garlic, ginger, star anise, dried red chillies and chicken meat. Stir fry until cooked.
Add rice wine, green & red chilli peppers, spring onions and potatoes. Stir fry until done.
Add in chilli bean sauce, chicken bouillon, dark soy sauce, water and sugar. Stir until well combined.
Transfer to a serving dish and arrange fried lotus roots on top. Serve.
Steamed Spicy Chicken with Black and White Fungus
To Cook
Soak white and black fungus in water until softened. Drain and tear into pieces.
Mix chicken pieces with marinade and stir in white and black fungus. Steam for 15 mins over high heat or until cooked through. Garnish with spring onions and serve.
Sautéed Oyster Dices in Sesame Puff
To Cook
Knead 200g flour with baking powder, yeast and water to form a soft dough. Mix remaining 50g flour with oil to form an oil paste.
Divide soft dough into 8 portions. Roll out each dough portions to 5mm thickness. Brush oil paste onto each dough and roll up. Flatten each dough again. Brush with Char Siu Sauce and roll up.
Flatten dough again and roll into an oval shape. Brush with water and sprinkle with sesame seeds on one side. Arrange dough on oiled baking tray. Bake puffs in a 220°C preheated oven for 15 mins until golden brown.
Marinate chicken. Blanch oyster meat in boiling water and drain.
Stir fry garlic and shallots in 2 tbsp oil. Add chicken and oysters, sauté until cooked. Add red bell peppers, carrots and water chestnuts. Stir fry for 1 min then, add sauce mix. Stir and heat through.
Add pine nuts to filling and mix well. Stuff filling into sesame puffs and serve hot.