Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Yumcha Steam Beancurd Rolls (Fu Pei Guen)

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To Cook
In a large bowl, place all the ingredients for the filling and mix well.
On a flat surface, use a damp cloth to wipe a piece of bean curd skin to remove some excess salt and to soften the wrapper slightly.
Scoop and place about 3 tbsp of filling at the middle of the skin.
Roll the bean curd skin over the filling, then fold the sides to seal.
Roll tightly into a cylinder roughly 1.5″ wide and 4″ long. Brush a little egg white on the edge to secure the roll. This recipe should make about 10 rolls.
Shallow fry bean curd skin rolls in batches until golden. Remove and drain well.

To Prep the Sauce
Heat the cooking oil in a frying pan, then, saute garlic and ginger for a few seconds.
Add the chicken stock, white pepper and cooking wine. Bring to boil and thicken with a little corn flour solution.
Place ½ of the rolls in a shallow bowl, pour ½ of the sauce on top, then cover and steam over medium heat for 8 mins.

Pad Thai with Chicken

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To Make
Heat 1½ tbsp of oil in a frying pan over medium heat. Add tofu and fry for 30 secs on each side.
Add chicken and continue to fry until chicken is almost cooked.
Add Pad Thai sauce and continue cooking for 30 secs or until fragrant.
Add tamarind, palm sugar, water and Squid Brand Fish Sauce, and stir until the sugar is fully dissolved.
Add in the noodles and continue cooking for about 2 mins or until the noodles soften then gently push the noodles to one side of the pan.
On the empty side of the pan, add the remaining oil and once heated, add egg and slowly scramble for 30 secs then mix well with noodles.
Add bean sprouts and chives, and mix through (set aside some fresh bean sprouts and chives to garnish the dish).
Plate Pad Thai noodles and serve with peanuts, lime wedges, a side of sugar and chilli flakes. Garnish with set aside bean sprout and chives.

Hainanese Chicken Rice

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To Make the Chicken
In a large stockpot that can fit a whole chicken, add water enough to cover the whole chicken together with pandan leaves and salt. Bring water to a rolling boil.
Next, wash the chicken, drain well, and stuff ginger and scallion into the chicken’s cavity.
Submerge the whole chicken in the stockpot, breast side down. Bring to a full boil and then lower the heat to a gentle simmer, lid on, for 10 minutes only.
After 10 minutes, turn the heat off, and let the chicken remain in the pot of water for 40 minutes with the lid on.
After 40 minutes, remove the chicken and place gently into the bowl of water with ice for 10 mins. Retain chicken stock*.
Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.

To Make the Rice
Heat oil in wok, fry chopped shallots, garlic and ginger until fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to the rice cooker.
Add in chicken broth stock, pandan leaves and salt into rice mixture. Mix well and press ”cook”. When rice is cook. Fluff rice with a ladle.

To Make Chicken Rice Soy Sauce
In a small bowl, mix all ‘Chicken Rice Soy Sauce’ ingredients together.

To Make Chicken Rice Chilli Sauce
In a small bowl, mix all ‘Chicken Rice Chilli Sauce’ ingredients together.

To Serve
Place a bowl of rice on a plate and line the serving plate with cucumber slices.
Arrange chicken pieces on top of the rice, and pour the prepared Chicken Rice Soy Sauce over. Garnish with coriander leaves.
Serve alongside the side soup* and chicken rice chili sauce. Your Hainanese chicken rice is ready!

Tips
Any left over chicken broth can be served as side soup, garnish with chopped spring onions or coriander.