Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

BBQ Chicken Satay

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To Cook
Mix marinade in a bowl and marinate chicken for 1 hr. Skewer the chicken cubes and grill until cooked.
Warm remaining satay sauce and serve as an accompanying dipping sauce
Serve with cucumber and onion as garnish.

For Satay Sauce
Blend peanuts coarsely with mini food processor and set aside.
Chop the spice paste ingredients and blend until fine.
Heat oil and fry the spice paste until aromatic and smell spicy. 3. Add the peanuts, tamarind puree, water, palm sugar, sweet soy sauce, oil, salt and stir thoroughly.
Simmer in low heat while continue stirring for about 3-5 mins until the peanut sauce turns smooth. Remove from heat and set aside.
Your Chicken satay recipe is ready!

Pineapple Fried Rice

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To Prep
Cut prawns into small pieces and coat with ½ tsp fish sauce. Cut chicken fillet into small cubes and coat with ½ tsp fish sauce.

To Cook
Brown chicken meat over medium heat until cooked. Set aside. Stir fry prawns until cooked, set aside.
Stir fry onion in heated oil over medium heat until fragrant, combine cooked rice and stir through. Add fish sauce, sugar and pepper, mix well.
Combine pineapple, chicken meat, prawns and pineapple juice, mix through raise up the heat, add capsicums and stir fry until well cooked. Remove from heat.
Omelette strips: Heat 1 tsp oil in a pan over medium heat. Pour 1 well beaten egg in the middle and move the pan to spread out the egg thinly. Place the pan over the heat until the egg is set and slightly brown. Roll the egg and remove from heat, thinly sliced when it cools down.
Top this Thai pineapple fried rice with omelette strips when served.

Chicken and Papaya Salad

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To Cook
Mix chicken with marinade ingredients.
Heat oil in a pan and pan fry chicken until golden brown and cooked through. Remove and allow to cool. Dice and set aside.
Mix all ingredients in a bowl and chill. Stir in seasoning mix ingredients before serving.

Stuffed Chicken Legs with Oyster Sauce

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To Cook
Mix marinade with chicken thighs for 30 mins.
Combine minced pork, mashed dace fish meat and salted egg yolk together. Stir well. Sprinkle chicken thighs with some flour. Arrange filling on top. Roll the chicken thighs and tie up with a string.
Heat some oil in a pan over low heat. Pan fry chicken rolls until golden brown at all sides.
Put the chicken rolls in a preheated oven at 180°C for 20 mins.
Remove and allow to cool slightly. Cut into pieces, remove the string and serve.

Chicken Rolls with Toasted Laver

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To Cook
Mix minced chicken with marinade.
Divide chicken meat into 2 portions. Spread 1 portion of chicken meat onto one laver sheet evenly leaving 1 cm on one edge. Arrange bell pepper strips on opposite edge. Start rolling up from bell pepper side to form a chicken roll. Repeat the steps to make one more chicken roll.
Slice the chicken rolls into about 1 cm rings. Heat up oil in a pan and pan fry chicken rolls until golden brown and cooked through. Serve with dipping sauce.

Chicken Coconut Soup

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To Cook
Place 1 cup of extra light coconut milk on medium heat. Boil chicken fillet for few minutes and drain. Set aside.
In a saucepan, over medium heat, bring the light coconut milk to the boil, adding galangal and lemongrass, for 3 mins, until fragrant.
Combine the meat and chilli, return to the boil for few minutes, adding fish sauce, sugar and lime juice.
Add kaffir lime and coriander before removing from heat.
Serve your Chicken Coconut Soup warm in a soup bowl.
Hint : If old galangal is available, put a piece of 2 inch length, a little crushed, and boil it first in the coconut milk for 5 mins and take it out. Galangal will help smooth taste and also good for digestion and will enhance the soup flavour

Deep Fried Belachan Chicken Wings

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To Prep
Combine marinade ingredients in a bowl. Add chicken and leave for 2 hrs or overnight (preferred).

To Cook
Dip marinated chicken pieces into egg white, followed by seasoned flour.
Heat oil and fry wings in medium heat until nicely browned and cooked through.
Your delicious Malaysian, Deep Fried Belachan Chicken Wings is ready!

Grilled Chicken (Yakitori)

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To Cook
Combine the sauce ingredients in a saucepan and bring to the boil to burn off the alcohol.
Thread the chicken and spring onion alternatively onto skewers and brush with the yakitori sauce. Grill, basting regularly, until cooked.
Serve with Kewpie Mayonnaise Sriracha for that extra chilli kick!

Chicken with Ginger and Rice Wine

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To Cook
Heat a wok over high heat. Fry the ginger until dry, then add in sesame oil and cook until fragrant.
Add in chicken, black fungus and water. Bring to a boil on medium heat.
Lower the heat and let simmer for 10 mins or until the liquid is reduced by half.
Add yellow and white rice wine and bring to a boil over high heat.
Lower heat and simmer until chicken is cooked.
Add light soy sauce just before turning the heat off. Serve.

Stewed Chicken with Mushrooms

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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 Honey Soy and Chilli Stir-Fry with Hokkien Noodles

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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

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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.