Recipes - Malaysian & Singaporean

Butter Cereal Chicken


Did you know you can cook up a dish with leftover cereal? Here’s a dish that uses oats or something more familiar to Asians – the Nestum cereal. This scrumptious butter cereal chicken is really tasty with its crispy cereal and flavourful curry leaves all crunched-up in the richness of butter. Make this dish at home for dinner or lunch and serve it with hot steamed rice. Remove chillies if spicy food is not for you, and it will definitely be a winner dish for all.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

300g chicken thighs (cut into bite size pieces)
5 shallots (chopped finely)
100g butter
Oil
2 birds eye chillies (chopped)
3 stalks curry leaves
25g oats cereal (or preferably Nestum cereal)
1 tbsp soy sauce
½ tsp turmeric powder
1 tbsp cornstarch
1 tbsp sugar to taste
1 tsp salt to taste




Steps:
  1. Marinate the chicken pieces with soy sauce and turmeric powder for at least 30 mins.
  2. Heat-up oil in a pot or wok. Coat some cornstarch over the chicken pieces. Deep fry till golden brown. Drain off the oil and set aside.
  3. In a wok, melt a tablespoonful of butter and stir-fry the oats until it turns crispy and golden-brown. Remove from wok and set aside.
  4. Melt the rest of the butter in a wok. Stir-fry the shallots until fragrant and golden brown. Then add the curry leaves and bird eye chillies (optional).
  5. Add the fried chicken pieces to the wok and mix well. Arrange the cooked chicken on a serving plate and top with crispy oats cereal (from Step 3).
  6. Serve hot with steamed rice.

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Butter Cereal Chicken

Butter Cereal Chicken

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Did you know you can cook up a dish with leftover cereal? Here’s a dish that uses oats or something more familiar to Asians – the Nestum cereal. This scrumptious butter cereal chicken is really tasty with its crispy cereal and flavourful curry leaves all crunched-up in the richness of butter. Make this dish at home for dinner or lunch and serve it with hot steamed rice. Remove chillies if spicy food is not for you, and it will definitely be a winner dish for all.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean
Ingredients

300g chicken thighs (cut into bite size pieces)
5 shallots (chopped finely)
100g butter
Oil
2 birds eye chillies (chopped)
3 stalks curry leaves
25g oats cereal (or preferably Nestum cereal)
1 tbsp soy sauce
½ tsp turmeric powder
1 tbsp cornstarch
1 tbsp sugar to taste
1 tsp salt to taste

Instructions
  1. Marinate the chicken pieces with soy sauce and turmeric powder for at least 30 mins.
  2. Heat-up oil in a pot or wok. Coat some cornstarch over the chicken pieces. Deep fry till golden brown. Drain off the oil and set aside.
  3. In a wok, melt a tablespoonful of butter and stir-fry the oats until it turns crispy and golden-brown. Remove from wok and set aside.
  4. Melt the rest of the butter in a wok. Stir-fry the shallots until fragrant and golden brown. Then add the curry leaves and bird eye chillies (optional).
  5. Add the fried chicken pieces to the wok and mix well. Arrange the cooked chicken on a serving plate and top with crispy oats cereal (from Step 3).
  6. Serve hot with steamed rice.

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