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.
Chicken
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!
Stir-Fried Chicken & Vegetables with Green Curry
To Cook
Heat 1 tbsp oil in the wok, add vegetables and stir-fry for 1 min, coating well with oil.
Add water, cover and boil for 1 min. Remove and set aside.
Add 1 tbsp oil and fry curry paste until fragrant; add chicken and stir-fry for 4 mins; add coconut milk and simmer for a further 3 mins.
Return the vegetables to the wok and combine well.
Pan-fried Chicken Thigh in Yakitori Sauce
To Cook
Combine ingredients C in a pot. Add lotus roots and bring to boil. Reduce heat to medium and gently cook until tender.
Put carrots in a pot and add enough water to cover the carrots. Bring to boil and continue cooking until carrots are tender. Take the carrots out, then blanch the beans.
Preheat pan with small amount of oil and pan fry the chicken until ¾ of the way cooked. Add remaining ingredients and Yakitori Simmer Sauce. Cover lid.
Gently simmer until the liquid is reduced to half.
Share the ingredients and sauce evenly into a bowl and sprinkle some sichimi pepper over the top. Serve hot.
Steamed Chicken Curry Cake (Hor Mok)
To Prep
Combine chicken, prawns and coconut cream in a bowl and stir until smooth.
Combine curry paste, egg, fish sauce, sugar, peanuts and kaffir lime leaves into the mixture and continue stirring for 2 mins until well-mixed.
Place basil leaves into 4 bowls, then fill with the curry mixture.
To Cook
Steam over boiling water for 15 mins or until just cooked.
While steaming, prepare topping cream by mixing 50ml coconut cream and corn flour and stir over low heat until cooked. Set aside.
Open the steamer, transfer the curry cake onto a serving plate, garnish with topping cream, red chilli and basil leaves. Serve with rice.
Japanese Chicken Curry from Scratch
To Cook
Season chicken with salt, pepper and S&B Curry powder.
Heat oil in a saucepan and add the grated garlic, the grated ginger and the onion stir-fry until lightly browned.
Add chicken and other vegetables into the saucepan except for tomatoes. Stir-fry for a couple of minutes, then add the green peas, tomatoes, water, soup stock cube and simmer until vegetables are tender.
To make the curry roux: Melt butter in a frying pan and pan-fry the wheat flour or corn starch over medium heat, making sure that it does not burn. Add curry powder and mix well.
Now, gradually combine the curry roux (step 4) into the saucepan (step 3). Add sugar and simmer. Remember to keep stirring to avoid curry from sticking to the bottom of the saucepan. Add more salt and pepper to taste (optional).
To serve, fill half of each individual plate with rice and scoop curry to fill the other half. Serve with hard-boiled eggs and fukijinzuke (radish pickle).