To Cook
Bring a large stock pot filled with water to a boil then reduce heat to simmer. Add all the chicken pieces and let it blanch for about 30 secs before removing the chicken.https://asianinspirations.com.au/wp-content/uploads/2024/01/Blanching-Chicken-Step-1.jpg
In a separate stock pot add blanched chicken pieces, sauce ingredients and water and bring to a boil. Reduce heat and cook over medium heat for 30 minutes, stirring every few minutes.https://asianinspirations.com.au/wp-content/uploads/2024/01/Pouring-Sauce-Over-Chicken-Step-2.jpg
Add potatoes, carrots, onions, mushrooms and capsicum and cook over low to medium heat for 10-15 minutes or until the potatoes have softened.https://asianinspirations.com.au/wp-content/uploads/2024/01/Adding-Veggie-Step-3.jpg
Add chilli and green onions at the last minute of cooking.https://asianinspirations.com.au/wp-content/uploads/2024/01/Adding-Chilli-Garnish-Step-4.jpg
Switch off the heat, and drizzle with Ottogi 100% Pure Roasted Sesame Oil.https://asianinspirations.com.au/wp-content/uploads/2024/01/Drizzle-Sesame-Oil-Step-5.jpg
Serve dakdoritang with rice.
Chicken
Green Curry Chicken with Rice Noodles
To Make
In a blender, blend 200ml of water, garlic, sliced lemongrass and coriander until it’s smooth.
In a heated pan, heat up vegetable oil. Add curry paste with coriander seed powder then cook, stirring for a few mins until fragrant.
Add 200ml of coconut cream then cook for about 5 mins.
Increase the heat and add in the rest of the coconut cream, then adding in the green herb liquid and boil for about 6 mins.
Once the chicken is cooked through, reduce the heat to simmer, and add in the palm sugar, fish sauce and chicken powder.
Drain the soaked Thai eggplants and add the eggplants into the pot and simmer for a further 2-3 mins.
Add in the kaffir lime leaves.
Cook the rice noodles by following the instructions on the packet.
After the noodles are cooked, rinse them under tap water, drain in colander and twist the noodles into small balls.
In a bowl, arrange the rice noodles and ladle green curry over, garnishing with red chilli and Thai basil leaves.
Sweet and Spicy Drumettes
To Make
In a large mixing bowl, combine ABC Sweet Soy Kecap Manis, ABC Chilli Sauce Original, honey, soy sauce, garlic and lime juice.
Add chicken and turn to coat well, set aside to marinate in the fridge for 1-2 hours.
On a preheated barbeque grill, spread drumettes out on the grill, and grill for about 10 minutes, flipping the drumettes halfway through.
Then take out the drumettes into a bowl, and drizzle extra ABC Sweet Soy Sauce Kecap Manis. Return the drumettes to the grill, and cook for another 10 minutes until cooked through.
Plate and garnish with sesame seeds and chilli. Serve with cucumber, spring onion, coriander, and lime wedges.
Thai Basil Chicken (Pad Krapow Gai)
To Make
Using a clever, ground chicken thigh coarsely and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-2.jpg
Pound Thai chillies, red chillies and garlic until it becomes a fine paste. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-1.jpg
Mix all sauce ingredients together and set aside.
Heat up wok with cooking oil and sauté chilli paste over medium heat for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-3.jpg
Add in chicken and cook until they are broken up.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-4.jpg
Pour in the sauce mixture and continue to toss the chicken until almost cooked.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-5.jpg
Add in onion and snake beans and continue cooking until chicken is fully cooked.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-6.jpg
Switch off the fire and toss in the basil and cook with residual heat. Serve with hot rice and eggs.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-7.jpg
Cantonese Pan-fried Chicken
To Make
Mix all the marinade ingredients together. Place the meat side of the chicken into the marinade first, then flip to the skin side. Let the chicken marinade for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2023/08/PFC-1.jpg
Place corn flour onto a flat plate. Coat the meat side first and them the skin side. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/08/PFC-2.jpg
Heat up frying pan with cooking oil. Once the pan starts to smoke, place chicken skin side down and fry for 4-5 mins or till golden. Flip to the other side and fry for 4-5 mins. Flip them one more time to crisp up the skin.https://asianinspirations.com.au/wp-content/uploads/2023/08/PFC-3.jpg
Add in the minced garlic between the chicken and sauté for 1 min. Toss in the sliced onions and stir for a min.https://asianinspirations.com.au/wp-content/uploads/2023/08/PFC-5.jpg
Splash some Shao Xing wine over the chicken and onion and cover the pan. Let it simmer under medium heat for 1 min.https://asianinspirations.com.au/wp-content/uploads/2023/08/PFC-6.jpg
Serve hot with steamed rice.
Thai Green Curry Chicken
To Make
Stir-fry 1/2 jar of Valcom Green Curry Paste with 2 tbsp oil over medium heat until fragrant.
Add in half of the coconut milk and stir-fry for about 5 minutes or until sauce thickens and oil appears.
Add 400g diced chicken and cook over high heat for 2 minutes. Add remaining coconut milk, 1 tsp fish sauce and 1 tsp sugar, and bring to the boil.
Add 200g cubed eggplant and cook until tender. Add 2 tbsp Valcom Kaffir Lime Leaves and 2 sliced red chilli.
Add 2 cups of fresh basil leaves before removing from heat. Serve with rice.
Stir Fry Glass Noodles with Chicken and Green Curry Paste (Gaeng Ho)
To Make
Soak glass noodles in hot water for 3 minutes and drain.
Stir fry green curry paste, lemongrass, kaffir lime leaves and garlic in medium-heat oil till fragrant.
Add chicken the turn to medium high heat. Continue cooking and stirring for 2 minutes.
Add vegetables, sugar and fish sauce, and continue cooking until the vegetables are cooked.
Add glass vermicelli, and keep cooking and stirring for 1 minute. Ready to serve.
Northern Thai Chicken Curry Noodles (Khao Soi)
To Make
Deep fry 100g fresh egg noodles over medium-high heat until crispy, drain and set aside as optional garnish.
Cook 300g fresh egg noodles in boiling water, drain and set aside into 4 serving bowls.
Stir fry 200ml coconut milk and ½ jar of Valcom Thai Curry Noodle Paste over low heat for 4-5 minutes.
Turn to medium heat, then add chicken drumsticks and simmer until cooked, around 15 minutes.
Add 400ml coconut milk, water, light soy sauce, salt, and sugar and bring to the boil.
Add the curry sauce mixture into the noodle bowls.
Garnish with crispy noodles, diced shallots and coriander. To enhance the flavours, add a squeeze of lime juice.
Chicken Katsu Curry Udon
To Make Chicken Katsu Curry Udon
Heat up a medium cast iron pot on medium heat with 2 tbsp of oil and sauté onion until it starts to turn brown on the edges and slightly translucent.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-1.jpg
Add in carrot and potatoes and stir for 2-3 mins. Add in water and let it come to a boil. Turn heat to low and let it simmer for 7-8 mins.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-2.jpg
Break curry roux into the simmering pot and stir to break up to blend in with the vegetables. Cover and let it simmer for another 8-10 mins stir occasionally to avoid burning bottom.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-3.jpg
Check consistency of the curry. If too thick add a little water or if too runny, let it simmer without cover on.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-4-1.jpg
Butterfly chicken breast horizontally from the side to get 2 similar thickness slices. Season cutlets with some salt and pepper.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-5-1.jpg
Prepare coating station of flour, beaten egg with oil and panko. Firstly, coat chicken cutlets with flour, then with beaten egg and lastly with panko. Press panko into cutlets so it will adhere well.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-6-1.jpg
Heat up frying pan with enough oil to 170C and deep fry breaded chicken breast slices one at a time till they are golden brown.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-10.jpg
In a separate sauce pan, heat up enough water to cook udon as per instructions on the package.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-11.jpg
To serve, place cooked udon onto one side of the plate, scoop enough curry vegetables on the other side and place a piece of chopped chicken katsu on top. Serve hot.
Lao Grilled Chicken (Ping Gai)
To Make Laos Grilled Chicken
Clean and pat dry the chicken Maryland with a paper towel.
Pound together garlic, chilli, shallot, coriander roots, lemongrass, ginger and turmeric with a pestle and mortar until you get a fine paste.https://asianinspirations.com.au/wp-content/uploads/2023/06/LGC-1.jpg
Mix together all the remaining sauces and marinade ingredients into the paste and rub onto chicken and marinade for 2 hours or best overnight.https://asianinspirations.com.au/wp-content/uploads/2023/06/LGC-3-1.jpg
Heat up oven to 200C (fan forced) and grill for 50 mins or till chicken is fully cook turning the chicken midway for even cooking. Set to grill function and grill for 10 mins to char the skin. Alternatively, you can cook over BBQ for a smokey taste.https://asianinspirations.com.au/wp-content/uploads/2023/06/LGC-4-1.jpg
Vietnamese Lemongrass Chicken Banh Mi
To Prepare Lemongrass Chicken Banh Mi
Marinate chicken with garlic, lemongrass, lime juice, fish sauce, light soy sauce, brown sugar and oil for 2 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2023/06/CBM-1.jpg
In a small bowl mix water, rice vinegar, sugar and salt together till all dissolved. Add in the carrot matchsticks and let them soak for 15 mins or until soft and wilted. Drain and set aside.
Heat up griddle pan with 1 tbsp of oil. Shake off lemongrass from chicken and fry for 4-5 mins on each side till cooked and nicely charred. Set aside to cool. Cut chicken to smaller strips.https://asianinspirations.com.au/wp-content/uploads/2023/06/CBM-2.jpg
Slice bread rolls length wise on the side. Spread butter and chicken pate. Place grilled chicken, pickled carrot, sliced cucumber, red chillies and cilantro. Serve immediately.
Claypot Sesame Oil Chicken
To Make
In a bowl, marinate the chicken wings with the marinade ingredients for at least 1 hour.
On a medium-low heat, toast the ginger slices, whole garlic cloves, star anise and spring onions for a couple mins.
Drizzle in the sesame oil and turn the heat to low. Add in the chicken wings and stir fry till the chicken is browned on both sides.
Add in the seasoning ingredients and water, and bring mixture to a boil.
Once boiling, put the lid on and lower the heat to a medium-low and simmer for about 25 mins until the sauce has thickened and chicken is cooked and tender.
To serve, sprinkle sliced spring onions and coriander leaves over the chicken.