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.
Chicken
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.
Roast Chicken in Soybean Sauce
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.
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.