To Cooke
Heat 2 tbsp oil to saute, green chilli, red chilli and Chinese celery until fragrant. Drain and set aside.
Saute shallot, garlic, onion and ginger slices in the same saucepan. Add chicken pieces and pan fry until golden yellow.
Add seasoning mix. Cover, cook over medium heat for about 15-18 mins until chicken is tender. Take out and let cool. Chop the chicken and arrange on plate.
Add thickening to sauce left in pan. Cook until sauce thickens. Stir in chilli and Chinese celery. Pour sauce over chicken and serve.
Chicken
Chinese Honey Roasted Chicken
To Cook
Place chicken in a bowl of salted water and allow to stand 20 mins.
Remove chicken and place in a deep sauce pan with soy sauce , water , garlic , ginger and star anise. Simmer gently 40 mins covered.
Remove chicken from saucepan and place on a rack in a large baking pan and brush the combined honey and oyster sauce over the chicken liberally. Bake in the pre-heated oven 190°C 30 mins basting frequently.
Serve chicken cut into pieces with steamed rice and green vegetables.
Make this Chinese Honey Roasted Chicken for a family reunion dinner.
Chicken and Char Siu Rolls
To Prep
Combine together the char siu sauce and ginger.
Cut the pastry sheets in thirds and brush with the melted butter. Make only 3 at a time and keep the filo covered with a slightly damp cloth.
Place a piece of chicken onto each sheet, add a teaspoon of char siu sauce, roll up like a spring roll, brush with butter and sprinkle with toasted sesame seeds.
To Cook
Place onto a tray and bake in a pre-heated oven set at 185°C for 10 mins or until golden.
To make the yoghurt sauce: combine together the yoghurt, mint, paprika and garlic. Season well and serve with the chicken rolls.
Enjoy this Chicken and Char Siu Rolls for a Chinese New year Reunion dinner treat.
Udon Chicken Soup with Coriander and Ginger
To Cook
Place the chicken fillets, grated ginger and water in a large saucepan. Place over medium heat and bring to a simmer. Continue to simmer for 6 mins so as to poach the chicken. Remove the chicken and cool slightly. Reserve the liquid. Shred chicken and place aside.
Cook the noodles according to packet instructions. Drain and place into 4 serving bowls.
Add chicken stock to reserved liquid and bring to the boil.
Top noodles with shredded chicken, chopped ginger, spring onions and coriander. Ladle over soup. Drizzle with a little light soy sauce and roasted sesame oil. Serve immediately.
Thai Yellow Chicken Curry (Gaeng Kari)
To Cook
Stir-fry yellow curry paste with oil over low heat until fragrant. Add some coconut milk if too dry.
Add chicken and stir-fry with curry paste over high heat. Slowly add the remaining coconut milk, fish sauce and sugar until boiling. If the sauce is too thick, some water can be added.
Add potato and simmer until soft before adding tomatoes.
Add spring onion before removing from heat. Serve with rice.
Glass Noodle Salad
For Seasoning Sauce
Combine coriander root, garlic and chilli finely pound. Transfer to small saucepan, adding vinegar and sugar, mix well before placing over low heat, keep boiling and slightly thickened.
Remove from heat and add lime juice, mix well.
To Cook
Combine pork fillet, prawns and onion in a mixing bowl, adding 2 tbsp seasoning sauce, gently mix through.
Add glass noodle and 4 tbsp seasoning sauce, mix well. Combine tomatoes, celery leaves and the remaining seasoning sauce, gently mix well.
Serve in a serving plate, top with dried prawns.
Hint : To prepare glass noodle, just rinse with water and drain, before boiling over high heat for 3 mins and remove, drained and soak immediately in very cold water, until completely cool down, and drain.
Thai Spicy Stir-fry Chicken with Beans (Gai Pad Prik Khing)
To Cook
Poach the chicken fillets for about 2 mins. Remove from heat and leave to cool before slicing into ½cm thick. Set Aside.
Put the beans into boiling water for 2 mins and dunk them into cold water until they’re cold to touch. Drain and set aside.
Stir-fry red curry paste in heated oil over low heat for 2 mins or until fragrant.
Add the chicken and stir through over high heat. Add water, fish sauce and sugar. Mix well and stir fry for a few minutes until the chicken is cooked.
Add the beans and cook for 1 min. Add kaffir lime leaves just before removing from heat. Serve with Jasmine rice.
Northern Thai Curry Noodle with Chicken (Khao Soi)
To Cook
Mix all curry paste ingredients and pound until become fine paste.
Place light coconut milk in a saucepan over medium heat, adding salt, until boiling.
Stir fry curry paste with ½ cup heated coconut milk until fragrant, and transfer the curry mixture into boiling light coconut milk. Return to the boil, combine chicken meat until well cooked, adding the remaining coconut milk. Add light soy sauce, dark soy sauce, can add little salt if the taste is not salty. Set aside.
Separate approximate 50g egg noodle, and deep fry a little at a time in heated oil over medium heat until crispy yellow, quickly remove and place over absorbent paper, use for topping (Before frying, shake well the noodle to take out coating flour)
Cook the noodle in boiling water, little amount at a time, for few minutes as pack instruction, drain and place in serving bowls.
Combine the curry sauce and chicken into the noodle bowl and top with the crispy noodle. Serve with pickled vegetable. Some lime juice can be added to enhance flavor if prefer.
Indonesian Roast Chicken
To Prep
Lay chicken breast side down on a chopping board, using kitchen shears cut along both sides of the backbone.
Lay chicken flat and cut through the breastbone to form two halves.
Turn chicken over and make a cut in each leg and breast in the thickest part.
Place chicken into a shallow dish.
Combine marinade ingredients together and mix well. Pour marinade over the chicken and coat well. Cover and refrigerate for 1-2 hrs up 24 hrs. Turn chicken occasionally.
To Cook
Cook chicken on a pre-heated BBQ or Grill basting well for 25–30 mins. If cooking in the oven pre-heat oven 190c and roast for 40 mins, basting occasionally.
Rest chicken 10 mins before serving on a banana leaf with steamed rice, mango sambal and salad. Drizzle with a little extra ABC Kecap manis.
Spicy Basil Chicken Stir-Fry
To Cook
Brown the meat first until cooked. Set aside
Stir-fry the paste in heated oil over medium heat until fragrant, combine the chicken meat and stir through, adding water
Add fish sauce and sugar, raise up the heat, stir well. Add fresh basil before removing from heat.
Your Spicy Basil Chicken stir-fry is ready.
Pad Thai BBQ Butterfly Chicken
To Cook
BBQ or Pre-heat oven to 190°c.
Place chicken on a board breast side down and cut down both sides of the backbone using poultry shears or kitchen scissors. Discard backbone.
Turn chicken over and press firmly on the breastbone to flatten. Place chicken in a non-metallic dish.
Combine the Valcom Pad Thai Paste, oil, lime, Squid Brand Fish Sauce, chilli, kaffir lime leaves and coconut sugar in a large bowl and mix well.
Pour marinade over the chicken and coat well. Allow to marinate several hours or overnight.
Place the chicken in the pre-heated BBQ or Oven 190c for 50 mins or until juices run clear.
Serve on a board covered with banana leaf garnish with fresh basil leaves and lime wedges.
Your pad Thai BBQ butterfly chicken dish is ready!
Notes: This marinade is also delicious with Pork or Lamb shoulder.
Thai Glass Noodle Salad (Yum Woon Sen)
To Prep
Soak bean vermicelli in warm water for about 5 mins or until softened. Drain and roughly chop.
To Cook
Heat oil in the pan/wok and cook the chicken mince. Add a dash of fish sauce and stir fry until the chicken is cooked. Add bean vermicelli and stir to mix well. Remove from heat.
Add fish sauce, lime juice, tomato wedges and sugar to the chicken mixture and stir well. Add the mint, garlic, lemongrass, chilli and minced coriander; stir well.
Line a serving plate with lettuce and then spoon the chicken mixture over the leaves. Garnish with shallot and coriander leaves.