To Cook
Heat sesame oil in a wok, add ginger slices and sauté until fragrant.
Add chicken pieces, stir-fry until the skin is slightly browned.
Add in mushrooms and continue to stir-fry for 1 min.
Add the Seasonings, bring to a boil. Lower the heat and let simmer for another 10 mins.
Remove from heat and serve with steamed rice.
Chicken
Chicken Honey Soy and Chilli Stir-Fry with Hokkien Noodles
To Cook
In a bowl combine chicken breasts, red chilli, garlic and oil; mix well.
Heat a wok over medium heat; add chicken mixture and stir fry for 3-4 mins.
Add spring onions, capsicum and snow peas and stir-fry for 2 mins.
Make a well in the centre of the wok and stir in Oriental Honey & Soy, chicken stock, lime juice and lime zest, stir until sauce bubbles.
Add Hokkien noodles and toss well, continue to stir-fry for 2 mins.
Garnish with lime wedges and serve.
Soba Noodle Salad with Teriyaki Chicken
To Cook
Cook the noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, then place in a large mixing bowl. Add the spring onion, celery, cucumber and sesame seeds. In a small bowl, mix together the ginger and sesame oil, then add to the noodle salad. Toss gently to combine, then set aside in fridge.
In a bowl, combine the mirin, soy sauce, cooking sake and sugar, mix well until sugar is dissolved. Coat the chicken fillets well with the teriyaki sauce. Heat olive oil in a wok; add the coated chicken and cook for 3-4 mins on each side then remove from wok. Cover and set aside in warm place. Reduce the heat to low, add the remaining teriyaki sauce to the wok and simmer until reduced and thickened. Remove from heat. Cut warm chicken fillets into thick slices.
Divide Soba noodle salad between 4 deep serving bowls. Top each bowl with the chicken slices, then drizzle with teriyaki sauce. Garnish with fresh coriander sprigs.
Spicy Stir-fry Basil with Chicken and Green Beans
To Cook
Heat oil in a wok on medium-high heat, add chicken meat. Stir-fry for 3-5 mins, or until chicken is no longer translucent inside.
Add green bean, mushroom and bamboo shoots. Stir fry for 2-3 mins. Add fish sauce, palm sugar and Valcom Thai Spicy Basil and Garlic Stir Fry Paste.
Stir in basil leaves and chilli into the meat and vegetable mixture. Remove from heat.
Serve hot with steamed Thai Moon Jasmine Rice.
Chicken and Tofu Hot Pot
To Cook
Coat chicken pieces with corn flour.
Heat 1 tbsp oil in a wok and stir-fry bok choy and Chinese cabbage for 3 mins and set aside.
Heat the remaining oil in a wok, add ginger and chicken, and stir-fry for 2 mins.
Transfer the contents of the wok to a clay pot or casserole dish together with the soy sauce, stock, salt and pepper, and simmer gently for 10 mins.
Add the tofu, vegetables, mushrooms and water chestnuts, and simmer for a further 10 mins.
Thicken with cornflour paste and serve.
Spicy Chicken with Bamboo Shoots
To Cook
Boil half a pot of water and poach the chicken fillets for 2 mins.
Set aside and let it cool down before slicing thinly.
Heat oil in a wok and stir-fry red curry paste over low heat for 2 mins.
Add the chicken and stir-fry over high heat until cooked.
Add bamboo shoot, fish sauce, sugar and water. Stir through for a further minute.
Add pepper corns, kaffir lime leaves and red chilli. Stir-fry for 1 min, add the fresh basil leaves and remove from heat.
Serve with rice.
Chicken Green Curry
To Cook
Stir-fry green curry paste with oil over low heat until fragrant. Add half of the coconut milk and bring to boil.
Add chicken and stir-fry with curry paste over high heat. Slowly add the remaining coconut milk, water, fish sauce and sugar until boiling.
Add eggplant and allow to cook through, then add kaffir lime leaves, basil leaves and red chilli before removing from heat.
Serve with hot jasmine rice.
Rice Noodle Soup with Soy Chicken
To Cook
Prepare rice stick noodles as per pack instructions.
Place chicken marinade, water and chicken in a sauce pan. Bring it to boil. Turn down the heat and simmer for 15 mins. Turn the heat off, allow chicken to complete cooking process with the lid on the sauce pan for 10 mins.
Bring stock to the boil in a large pot. Add choy sum, simmer for 2 mins.
Remove chicken from the saucepan, cut into pieces; set aside.
Divide noodles, stock and choy sum among 4 serving bowls. Top with pieces of chicken; serve. Chicken can be served separately, if preferred.
Marinated Chicken
To Cook
Saute ginger and green onion in 1 tbsp oil until fragrant. Add sauce mix and bring it to the boil.
Put in chicken. Cover and cook on low heat for about 25 mins until done, turning occasionally.
Turn off heat and rest for another 5 mins.
Take out and cut chicken into pieces. Pour a little sauce over chicken and serve hot.
Sweet and Sour Chicken Wings
To Cook
Combine oyster sauce with chicken in a bowl and toss to coat evenly.
Heat oil in a fry pan or wok over medium-high heat and stir-fry chicken until golden brown on both sides. Add sweet and sour sauce and pineapple. Stir over medium heat for 3-5 mins.
Serve sprinkled with the sliced spring onion.
Tip: Use orange instead of pineapple for a change. Remove all the peel and the membrane from a small orange and cut flesh into slices. Once the sauce is heated through, stir in the orange and heat gently for 30 secs only. Remove from heat and serve at once.
Hoisin Chicken with Instant Noodles
To Cook
Place the noodles in a bowl and cover with boiling water. Allow to stand for 2-3 mins until separated. Drain well and set aside.
Coat chicken in corn flour and then dip in hoisin sauce.
Heat wok, add 1 tbsp oil and sear the bok choy. Add water, cook for 1 min. Remove from wok and set aside.
Add remaining oil to the wok, and cook chicken for 4 mins or until cooked. Add noodles and asparagus and stir-fry for 5 mins. Add lime juice and sesame oil, combine well.
Serve over bok choy and sprinkle with sesame seeds, garnish with spring onion before serving.
Thai Glass Noodle Salad with Mince
To Cook
Soak noodles in hot water until tender (2-5 mins) and drain well. Cool under cold water. Cut them into short lengths with scissors (to make them easier to serve and eat).
Cook the minced chicken or pork in a fry pan with 1 tbsp of water, breaking up with a fork to prevent it forming a mass.
In a bowl, combine the lime juice, fish sauce and sugar; stir until the sugar dissolves.
Add this sauce to the pan with the pork or chicken and then add the noodles. Mix well, adding the shallots, ginger, celery, shiitake and coriander leaves. Season with the ground chilli to taste and then stir in the peanuts and crispy fried dried shrimps.
Place on a serving dish and garnish with the extra coriander leaves.
