To Cook
Rinse the chicken clean and pat dry. Mix marinade thoroughly and evenly coat the chicken. Let it stand for 2 hrs.
Roast the chicken for 30–40 mins in a 180°C preheated oven. Baste the chicken with oil occasionally. Roast until cooked through.
Mix the dipping sauce and heat up before serving.
Chicken
Stir Fried Chicken and Mushrooms with Oyster Sauce
To Cook
Mix chicken with marinade ingredients.
Heat oil in a pan and sauté red chillies. Add chicken and stir fry until almost cooked.
Add button mushrooms, baby corns and Lee Kum Kee Premium Oyster Sauce.
Stir fry for another 2 mins then, dish out and serve.
Chicken Wonton Soup
To Cook
Blanch Chinese cabbage and cool. Combine minced pork, chopped Chinese cabbage and Seasoning Mix for Shanghai Wonton together. Wrap pork filling in wonton wrappers, seal with egg white and chill.
Put shredded Chinese ham in chicken. Simmer chicken in a pot of water (around 3L) with salt and sugar over high heat for 30 mins. Turn to low heat and simmer for another 2 hrs. Add Lee Kum Kee Chicken Powder Seasoning to taste.
Cook Shanghai wontons and Chinese cabbage in water. Take them out and put into chicken soup to serve.
Steamed Chicken with Fine Shrimp Sauce
To Cook
Mix all ingredients with marinade. Steam on high heat for 10 mins or until cooked through.
Remove and serve.
Stir Fried Chicken Fillet with Bell Capsicums
To Cook
Mix chicken with marinade and set aside.
Heat oil in a pan and sauté chicken and garlic. Add capsicums, water and 1 tsp Lee Kum Kee Concentrated Chicken Broth. Quickly stir fry over high heat until cooked.
Dish out and serve.
Steamed Rice in Lotus Leaf
To Cook
Mix chicken with marinade. Heat oil in a pan and stir fry chicken until cooked. Add dried shrimps, barbecued pork and mushrooms. Stir fry for 2 mins.
Add rice and seasoning mix. Stir well until heated through.
Clean fresh lotus leaf and set aside. If using dried lotus leaf, soak in hot water until softened. Drain.
Place all stir fried ingredients on the lotus leaf and top with spring onions. Wrap. Steam the lotus leaf rice over high heat for 15 mins. Remove and cut open the lotus leaf. Serve hot.
Stir Fried Chicken with Cashew Nuts
To Cook
Mix chicken with marinade and set aside.
Heat up oil in a pan and sauté garlic and chicken. Add sweet radish, dried bean curd, capsicums and water. Stir fry over high heat until cooked through.
Toss in cashew nuts and Lee Kum Kee Concentrated Chicken Broth. Stir fry for 1 min. Dish out and serve.
Steamed Chicken with Fragrant Spring Onion Oil
To Prep
Clean the chicken and pat dry with paper towel. Rub salt all over the chicken and set aside in refrigerator for 2-3 hrs.
To Cook
Prepare steamer and steam chicken over high heat for 20 mins or until thoroughly cooked.
Remove the chicken and set aside to cool. Reserve the steaming juice for later use.
Chop chicken into pieces (approximately 16 pcs) and arrange on a serving plate.
Drizzle the steaming juice over the chicken to add flavour. Place spring onions and ginger over the top.
Heat cooking oil, sesame oil and soy sauce in a saucepan until smoking and drizzle over spring onions and ginger.
Serve hot with steamed rice.
Chinese Ginger Soy Chicken
To Prep
Mix thickener ingredients and set aside.
To Cook
Heat 3 tbsp of oil in a wok, add in ginger and chopped garlic, saute until fragrant.
Add chicken and seasonings, stir-fry well.
Pour in water and stir well, cover and cook over low heat for 15 mins.
Stir in thickener and cook until the gravy thickens. Remove from heat and serve.
Shortcut Curry Vermicelli
To Cook
Pour the Malaysia Mild Curry Sauce and water into a pot and bring to boil.
Add the soaked rice vermicelli and simmer for 3 mins.
Add cooked chicken, cabbage and green beans as toppings. Garnish and serve hot.
Mee Soto
To Prep
Blend together the shallots, garlic, ginger, turmeric, and lemongrass using a blender until you get a thick paste. Make sure to only use the softer, white portion of the lemongrass stalks.
Saute the cinnamon stick, star anise, cloves, and cardamom pods until fragrant.
Then, add in the finely blended paste, followed by the anise powder, cumin powder, and white pepper.
Saute the mixture until the oil rises, then add water and mix them well.
Allow the soup to come to a boil before adding in the chicken quarters and chicken bouillon cubes.
Bring the soup back up to a boil, before reducing the heat to low allowing it to simmer.
When the chicken is cooked, remove it from the soup and remove the cooked meat from the bone. Shred the meat into small pieces and reserve 250g for the Bergedil.
To Cook
Wash and peel the potatoes before slicing into thin pieces to let them cook faster.
Fry the sliced potatoes until golden brown, then mash them with a potato masher.
Mix in the chicken, fried shallots, coriander leaves, scallions, and pepper. Add salt to taste.
Mix until all the ingredients are evenly spread. Then, shape into 3cm wide medallions.
Beat the eggs with some salt.
Dip the Bergedils in the egg wash and fry until golden brown.
Place the cooked Bergedil on a paper towel to absorb some of the excess oil and allow to cool.
To Assemble
Blanch your choice of noodles and place into a bowl.
Put a few Bergedils. bean sprouts, and a hard-boiled egg (halved), and some shredded chicken into the bowl of noodles.
Ladle the soup over the noodles and garnish with fried scallions and coriander leaves.
Chicken Katsu Hand Roll
To Prep
Cut the cucumber in to thin horizontal strips before removing the seeds. This should leave strips of just the flesh that should be trimmed to fit the hand roll.
Add the sushi vinegar to the cooked sushi rice and gentle fold in to the rice until well incorporated.
Pound the chicken using a meat tenderiser to make it thinner and flat.
Dip into the flour, then the egg and finally the breadcrumbs.
To Cook
In a pan with enough oil to fry, cook the chicken until golden and then drain on paper towels.
When the chicken has cooled slightly, cut it in to sections that are small enough to fit on to the hand roll.
To Make the Roll
Cut nori sheets in half. Place sushi rice and then the lettuce, cucumber and chicken slices onto one side of nori.
Fold the nearest corner of the nori over the filling and start to shape.
The finished hand roll should be shaped conically to prevent any rice from falling out from the bottom.
Sprinkle some tonkatsu sauce over the top and serve!