Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Jellyfish with Shredded Chicken

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To Prep
Prepare salted jellyfish according to the instructions on the package.
Slice chicken breast fillets into 1cm thick slices for faster cooking in later steps.
Marinate chicken breast fillets with cooking wine, salt and top with a few strips of ginger. Marinate for at least 1 hr.

To Cook
Bring the water in the steamer to boil. Steam the marinated chicken breast fillets on high heat for about 10 mins or until cooked.
Once the chicken breast fillets are cooked through, take them out and reserve the liquid from the steaming. Soak the chicken breast fillets in ice water for 5 mins then drain.
Shred the cooked chicken breast fillets and place them on the bottom of your dish.
Place cucumber strips on the shredded chicken breast fillets, followed by the shredded carrot and finally, top them with the prepared salted Jellyfish.
Garnish with coriander and sprinkle with toasted white sesame seeds.
For the sauce, heat the light soy sauce in the microwave for 20 secs.
Add in sugar and stir until sugar has dissolved. Add in white vinegar, sesame oil and 2 tbsp of the reserved liquid from the steamed chicken breast fillets. Mix well. Drizzle over the dish. Enjoy!

Thai Green Curry Air Fryer Chicken Wings

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To Prepare chicken wings
In a large mixing bowl, combine Valcom green curry paste, fish sauce, palm sugar and canola oil to make the chicken marinade.
Place cleaned chicken wings into the bowl and thoroughly coat with the marinade. Cover bowl with cling wrap and leave in the fridge for 2 hrs.

To Make
In the meantime, prepare the curry leaf garnish by either shallow frying in a small pot with canola oil or massaging canola oil on some fresh curry leaves and cooking in an air fryer at 180°C for 8 mins. If air frying, make sure you cover the leaves with a small mesh to stop them from flying around in the air fryer. Both methods should yield crunch curry leaves for garnish.
Prior to cooking the chicken wings, place the chopped coriander and cornstarch into the bowl with the marinated chicken wings and mix thoroughly with the wings.
Place the chicken wings into an air fryer, do not overlap and cook at 180°C for 20-25 mins until golden brown.
In the meantime, prepare the Nam Jim sauce by combining lime juice, palm sugar, garlic, chopped bird’s eye chili, fish sauce and water. Mix well and place into a small bowl ready to serve with the wings.
To plate, stack the wings on a plate, drizzle with a tablespoon of the Nam Jim sauce over and garnish with scattered crispy curry leaves. Serve immediately.

Easy Chicken Noodles in Master Stock

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To Cook
Heat up master stock in a pot. Once it starts bubbling, slide chicken breasts in to poach for about 30 mins on low heat, allowing the meat to soak up the flavours as well. Once cooked, remove from the pot and set aside. Leave to cool then slice thinly.
Then, add fresh shiitake mushrooms into the master stock and let them cook for 10 mins. Remove and set aside to cool.
In a separate saucepan, heat up some water and blanch rice noodles for 2 mins or until noodles loosen. If using dried rice noodles, prepare according to package instructions. Strain all the water away.
Divide noodles into bowls equally and ladle over the master stock— enough to immerse the noodles. Then arrange chicken breast slices, half an egg, cooked shiitake mushrooms and spring onions onto noodles and serve hot.

Tea-Smoked Chicken Wings

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To Make
Rinse and dry chicken wing pieces with kitchen towel.
Mix all marinade ingredients (with only ¼ cup of honey) together in a measuring cup.
Marinate the chicken wings in ¼ cup of the marinade mix for 30 mins at room temperature.
With the rest of the marinade mix, add the sliced spring onions, red pepper flakes and remaining honey, and set aside.
After chicken wings have sat in the marinade, place them on a tray to drip dry.
Meanwhile, line the inside of a large wok with aluminum foil. Once lined, add the tea smoking ingredients on top of the foil. Give it a good stir.
Set wok over medium-high heat and cook tea mixture until it begins to release smoke. Then place a toasting/barbeque net on top to separate the tea smoking ingredients from the wings.
Place chicken wings on toasting/barbeque net. Cover and cook/smoke for 10 mins. Switch off fire and let the chicken wings sit for another 20 mins before removing from the wok.
Place smoked wings on tray and grill in preheated broiler or air fry till wings turned golden brown.
Coat grilled wings with the remaining marinade mixture and serve hot.

Abalone, Chicken and Mushroom Soup

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To Cook
Heat a pot of water and boil the chicken aryland for 5 mins. Remove and place into a double boiler.
Add dried polygonatum, canned abalones, mushrooms and wolfberries into the double boiler. Then, add boiling water, enough to ensure chicken is completely submerged. Put on the lid.
Next, place the double boiler into a stockpot filled with boiling water and double boil for 3 hours.
To serve, add in BRAND’s Essence of Chicken and salt to taste.

Japanese Chicken Stock (Torigara Stock)

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To Cook
Rinse and clean chicken carcases, then soak in cold water for 30 mins. After soaking, rinse several times to remove as much blood as possible.
In a stockpot, bring water to a boil and add in chicken carcases cooking for about 20 secs, then drain.
Wash pre-boiled chicken carcases under cold running water to clean chicken bones. Using your thumb, rub away any blood or scum that might be attached.
Chop bones into smaller pieces, about 5cm each.
Place chopped chicken bones in a stockpot and fill it with cold water, enough to immerse all the contents in the pot. Bring to boil on high heat.
Once boiled, reduce to medium heat immediately bringing the stock to a simmer. In the next 15 mins, skim away any scum floating on the surface of the stock
Then, add in ginger, garlic and spring onion. Set heat to low to Simmer for 3-6 hrs with the lid on.
Remove the bones from the pot and filter the stock with a fine sieve into clean bottles or ice cube trays. The stock lasts for about 1 week stored in the refrigerator and several months in the freezer.

Hawker Style Air Fryer BBQ Chicken Wings

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To Prep BBQ Chicken Wings
Wash and clean chicken wings. Pat dry, then cut to separate drumettes from wingettes.
Mix all the other ingredients together to make the marinade. Marinate chicken wings overnight (or a few hours) in the refrigerator.

To Cook
Brush or spray air fryer basket with oil before placing chicken wings in. Tip: Pour some hot water into the base of the air fryer bowl to help keep the chicken moist while cooking.
Air fry chicken wings at 180°C for 10-12 mins. Brush with more marinade sauce midway.

Japanese Mild Curry

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To Cook
Heat pot, add a small amount (approx 30ml) of vegetable oil and saute onions until it caramelises.
Add chicken and mushroom to the pot and further cook until the chicken is almost fully done.
Add carrots, potatoes, and water. Cook until the carrots and potatoes are tender.
Add broccoli and continue cooking until they cooked through or to your liking.
Add curry roux and stir until the roux is fully dissolved
Serve curry on freshly cooked rice.

Chicken Curry Doria (Rice Gratin)

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To Make
Preheat oven to 200°C.
Stir fry chicken breasts, onions and mushrooms in a pan over medium-high heat for 5-8 mins or until cooked through. Add water/stock and bring to boil. Turn off heat, then add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until mixture is cooked through.
To make the bechamel sauce, melt 40g butter in a separate saucepan over medium heat. Once melted, add flour and cook, stirring for 1-2 mins or until mixture bubbles. Next, gradually stir in the milk, and bring to a boil. Reduce heat to medium. Cook, stirring for 4-5 mins or until mixture thickens.
Use the remaining butter to grease the side and bottom of a gratin plate or baking dish. Place steamed rice on the plate, top with curry mixture and bechamel sauce. Sprinkle enough mozzarella cheese until fully covered. Bake for 15-20 mins or until cooked through. Sprinkle parsley to serve.

Curry Ramen

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To Make
Heat oil in a pan over medium-high heat, stir fry chicken mince for 3-4 mins or until cooked through. Remove from pan and set aside. In the same pan, stir fry onions, capsicums, carrots, and bean shoots. Set aside.
Combine water, chicken bouillon powder, soy sauce, mirin, salt and pepper in a pot, bring to boil. Turn off heat, then add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return the pot to medium heat and simmer for 5 mins or until the mixture is cooked through.
Add the cooked vegetables and chicken mince and mix well.
Place noodles in a bowl. Pour curry soup over the top. Garnish with spring onions.

Curry Roast Spatchcock

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To Make
Heat oil in a pan on medium-high heat, and stir-fry onions, carrots, mushrooms, green peas and corn kernels for 1-2 mins, then add brown rice, tossing well to break up rice.
Boil water/stock in a pot on medium-high heat. Then turn off the heat and add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until the mixture is cooked through. Pour the sauce over the fried rice and toss until combined and heated through.
Fill the spatchcock cavity with fried rice. Rub S&B Oriental Curry Powder, salt, and pepper over the spatchcock.
Place the spatchcock in the air fryer and cook for 50 mins at 180°C. Flip over and cook for a further 10 mins or until cooked through.

Chargrilled Turmeric Chicken

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To Make
In a medium bowl, combine garlic, ginger, turmeric, curry powder, salt, ABC Sweet Soy Sauce Kecap Manis, lime juice and oil. Add chicken and coat well. Cover and place in fridge for at least 1 hour.
Heat a BBQ grill or chargrill pan on medium-low heat. Cook chicken, skin side down for 7-9 mins each side or until cooked through, set aside to rest.
Pour marinade into a small saucepan and bring to the boil, reduce to a simmer and cook until thickened slightly.
Plate sliced chicken over rice with a drizzle of sauce. Serve with remaining sauce, red onion, cucumber, coriander and lime wedges.