Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Chicken in Tomato Sauce

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To Prep
Rince the chicken and drain well.
Slice crossways into thin 4cm lengths. Mix with the marinates for at least 10 mins.
Cut tomatoes into chunks and spoon out the seeds inside. Rinse and drain well.

To Cook
Heat the oil in a hot wok or saucepan. Add chicken and cook until brown. Set them aside.
Add some oil in the wok, saute minced garlic until aromatic.
Add tomatoes, sprinkle a dash of salt, and briefly stir fry.
Pour in water, add sugar and ketchup. Stir well. Cook until tomatoes are softened. Make sure the sugar dissolves completely.
Toss back the chicken and add the thickening. Cook to the consistency that you preferred.
Serve hot with rice.

Vietnamese Fish Sauce Wings (Pok Pok Wings)

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To Prep
Whisk the fish sauce, sugar and crushed garlic in a bowl. Add the wings and toss to coat.
Refrigerate for 3 hours, tossing the wings occasionally.

To Cook
Heat the 2 tbsp of oil in a small skillet. Add the minced garlic, cook over moderate heat for about 3 mins until golden. Drain on paper towels.
Heat 2 inches of oil to 350°C in a large pot. Pat the wings and dry on paper towels. Reserve the marinade.
Put the corn starch in a shallow bowl, add the wings and turn to coat.
Fry the wings in batches until golden and cooked through for about 10 mins. Drain on paper towels and transfer to a bowl.
Simmer the marinade over in a small saucepan over moderately high heat and add ½ cup of water until syrupy for 5 mins.
Strain over the wings and toss.
Top with coriander, mint and fried garlic. Serve immediately.

Ginger Chicken (Ga Ban Kho Gung)

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To Prep
Combine chicken, ginger, garlic, shallot, salt, sugar, chicken stock, fish sauce, and pepper in a large mixing bowl. Mix well and leave to marinate for at least 30 mins.

To Cook
Heat 1 tbsp vegetable oil in a large saucepan or a wok and sprinkle 2 tbsp sugar over the base.
Melt the sugar under medium heat until it turns dark amber.
Quickly add the marinated chicken and stir-fry for about 5 mins on high heat until chicken is no longer pink.
Then, add the chicken broth. Bring to a boil and skim off the foam and some of the floating fat.
Lower the heat to medium and cook for 30 mins, uncovered, until the sauce reduces by ⅓.
Serve with hot steamed rice.

Nabeyaki Udon

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To Prep
Soak kombu in the water for 30 mins in a pot and turn on the heat to medium. Remove from heat when water begins to boil.
Add bonito flakes then return to heat. Allow the water to simmer for another 1 min.
Strain the stock into a clean bowl.

To Cook
Boil the spinach in the water and drain when done. Divide into 4 portions and set aside.
Add the mirin, soy sauce, and salt to the dashi stock. Portion a quarter of the dashi stock into 4 individual sized clay pots.
Add the chicken to the soup and simmer until it has cooked through.
Add in the udon noodles, and let it cook for a few mins as per packet instructions.
Place the fishcake and a portion of boiled spinach on top and simmer in the soup for a few mins.
Drop in an egg into the broth. Then add a few slices of leek on top.
Remove the clay pot from the heat and serve hot.

Choo Chee Chicken Curry

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To Cook
In a large fry pan, heat 2 tbsp oil and fry the chicken quickly until golden brown. Set aside.
In a small saucepan, add the curry paste and the remaining oil. Stir in medium heat until fragrant.
Add the coconut cream and kaffir lime leaves, then lower the heat when the sauce is well heated.
Add the fish sauce and palm sugar, stir well. Serve with cooked rice and garnish with capsicum and kaffir lime leaves.

Cantonese Stir Fry Chicken

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To Cook
Heat oil in a wok on high heat, add chicken and stir-fry until cooked through for 3-4 mins.
Add vegetables and sauce to pan and stir-fry until sauce thickens for 1-2 mins.
Garnish with sesame seeds, green onions and serve with steamed jasmine rice.

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.