Sambal Chilli Potato with Chicken

Ingredients

250g lean meat, cut into thin slices

3  medium size potatoes, cut into slices

2  shallots, cut into slices

2 tbsp corn flour

1  tbsp light soya sauce

1 tbsp oyster sauce

1 1/2 tbsp sambal chili paste

Preparation

1. Marinate chicken with corn flour and light soya sauce.

2. Heat oil in saucepan. Deep-fry the sliced potatoes until cooked . Dish out the cooked potatoes and pour out the excess oil, leaving 1 tbsp oil in the saucepan.

3. Put the shallots into the saucepan and sauté until fragrant. Add in the chicken and stir-fry to cook.

4. Put in the potatoes, sambal chilli paste, oyster sauce and light soya sauce. Stir fry the potatoes and chicken with samba chilli until well mixed. Cover the saucepan and simmer for 3 minutes.

5. Dish up and serve .

Sweet and sour braised chicken feet

Ingredients

15 fried chicken feet

2 tomatoes (cut into wedges)

3 cloves garlic

1/2 inch ginger (cut into slices)

1 tbsp sugar

1 tbsp dark soya sauce

1 tbsp oyster sauce

1 tbsp light soya sauce

1/2 tbsp shaoxing rice wine

4 tbsp chili sauce

1/4 tsp salt

1 stalk spring onion ( cut into small pieces for garnishing )

Preparation

1. Put all the ingredients except spring onion for garnishing into a pot. Add enough water to cover the chicken feet and bring to boil.

2. Turn to low flame and simmer for 2 hours or until the chicken feet are tender.

3. Garnish to serve.

Grilled black pepper chicken

Ingredients

2 drumsticks ( deboned)

1 onion ( cut into slices)

1/2 green capsicum

1/2 red capsicum

2 tbsp oil

2-3 tbsp black pepper sauce

For seasoning :

1 tbsp Worcestershire sauce

1 tbsp oyster sauce

1 tsp sugar

1/4 tsp salt

1/2 inch ginger ( for juice)

Preparation

1. Season the chicken for 1 hour.

2. Preheat oven for 10 minutes.

3. Put the drumsticks on a lightly greased baking tray.

4. Grill at 190C for 15 minutes and then turn over to grill the other side for another 15 minutes.

5. Transfer the chicken onto a serving plate when cooked.

6. Heat up 2 tbsp oil in saucepan and stir fry the onion.

7. Put in the green, red capsicum, light soya sauce and black pepper sauce and 2 tbsp water. Stir fry to mix well.

8. Pour the black pepper sauce over the grilled chicken.

9. Serve immediately.

Bitter gourd braised chicken

Ingredients

1 bitter gourd about 300g

1 pc chicken thigh ( cut into big pieces )

2 shallots ( cut into thin slices)

5 slices of ginger

1 tbsp oyster sauce

2 tbsp light soya sauce

1 tsp black bean sauce

1/2 tsp dark soya sauce

1/2 tsp sugar

some salt

some oil

Preparation

1. Cut the bitter gourd into rectangular shapes. Rub it with some salt and leave it for 5 minutes ( to remove bitterness). Wash away the salt.
2. Marinate the chicken with 2 tbsp light soya sauce and pinch of salt for 30 minutes.

3. Heat up some oil in the saucepan and shallow fry the bitter guord for about 5 minutes until it is half-cooked. Dish up and set aside.

4. Pour out the oil and leave about 2 tbsp oil in saucepan.

5. Stir fry the shallot until fragrant. Add in the ginger and chicken.

6. Stir fry chicken for a while over high heat.

7. Return the bitter gourd to the saucepan. Put in oyster sauce, black bean paste, sugar, dark soya sauce and stir fry to mix well.

8. Add in 60ml water and simmer for about 20 minutes or until the chicken is cooked.

9. Dish up to serve.

Black pepper chicken

Ingredients

300g boneless chicken ( cut into slices )

1 green pepper ( cut into thin slices)

1/2 red chilli ( cut into thin slices)

1 big onion ( cut into thin slices)

1 shallot ( cut into thin slices)

1 tbsp oyster sauce

2-3  tbsp black pepper sauce

1 tbsp light soya sauce

1 tbsp corn flour

pinch of salt

some oil

Preparation

1. Add corn flour and light soya sauce to the chicken. Marinate for 30 minutes.

2. Heat up 2 tbsp oil in saucepan and stir fry the shallot until fragrant. Put in the chicken and stir fry over high flame for a while.

3. Add in onion, green pepper, red chilli, oyster sauce, black pepper sauce and pinch of salt.

4. Stir fry for about 1/2 minute or until the ingredients are cooked.

5. Dish out to serve.

Lettuce wrapped shansui ginger chicken

  

Ingredients

2 big chicken thighs/1 small chicken

100g young ginger 

1 small lettuce ( washed and soaked in ice water)

1 cucumber

1 bulb garlic

2" old ginger

some salt

some sesame oil

some light soya sauce

a bit of sugar ( optional)

Preparations

1. Boil some water in a pot( enough to immerse the chicken). Put in the garlic, old ginger to boil together. Add salt to taste.

2. When the water boils, put in the chicken thighs and keep the flame low so that the water is JUST boiling.

3. Cover to simmer for 40 minutes.

4. Off the flame and leave the chicken to simmer for further 25 minutes.

5. Meanwhile, add 2 tbsp sesame oil, 2 tbsp of chicken stock, a bit of salt and sugar(optional) to the young ginger and blend. 

6. Dish out the chicken and put it into a bowl of ice water for 5 minutes.

7. Drain dry, debone and cut the chicken to serving pieces. Drain dry the lettuce.

8. Garnish with cucumber to serve with lettuce and ginger sauce.

9. Put a piece of boneless chicken on the lettuce together with some ginger sauce.

10. Wrap up the chicken by folding the lettuce . The chicken taste very nice with the ginger sauce instead of the usual chilli and garlic sauce.

11. This dish may be served with rice too.

Note : For big chicken, cook for 60 minutes instead of 40 minutes. 

*My brother who had tried out many recipes to cook chicken (by boiling) shared with me this recipe which he considered the best.

Braised chicken feet with mushroom

Ingredients

12 fried chicken feet

15-20 pcs dried mushroom ( soaked)

10 dried oyster ( soaked ) - optional

1/2 bulb garlic

2 star anise

1 stalk spring onion ( Do not cut )

1 stalk spring onion ( cut into small pieces for garnishing )

1/2 inch ginger ( cut into slices)

1/2 tsp salt

1 tbsp dark soya sauce

1 tbsp oyster sauce

1 tbsp light soya sauce

800 ml water

Preparation

1. Boil the water in a pot.

2. When the water boils, put in all the ingredients (except the spring onion for garnishing ) and bring to boil.

3. Simmer over low flame for 1 1/2 hours or until the chicken feet is soft.

4. Discard the garlic and the stalk of spring onion.

5. Garnish and serve hot.

Honey sesame chicken

Ingredients

300g boneless chicken breast ( cut into bite size pcs)

2 tbsp light soya sauce

2 tbsp cornflour

4 tbsp flour

1 tbsp oyster sauce

1 tbsp chilli sauce

2-3 tbsp honey

1 tbsp shiao xing wine

2 tbsp sesame seeds

Preparation

1. Marinate chicken with 2 tbsp light soya sauce and 2 tbsp cornflour for 1 hour.

2. Put 4 tbsp flour on a plate and dust the chicken with the flour.

3. Heat enough oil in saucepan to shallow fry the chicken until golden brown.

4. Dish up the chicken and set aside.

5. Pour out the oil.

6. Put 100ml water in the saucepan. Add oyster sauce, chilli sauce, honey and shiao xing wine. Stir the mixture over medium heat until it boils and thickens.

7. Return the chicken to the saucepan. Stir lightly to coat the chicken with the sauce. Sprinkle with sesame seeds.

8. Dish out and garnish with spring onions.

9. Serve hot with rice.

Easy Chicken Rice cooked in rice cooker

Ingredients
3 cups rice ( rice-cooker cup )
1/2 chicken or 6 chicken drum sticks
5 shallots ( sliced thinly)
1 bulb garlic ( chopped finely)
2" ginger ( flattened with knife )
1 cucumber ( cut into thin slices )
1 stalk spring onion ( cut into small pieces )
10 pandan leaves ( optional )
2 tbsp salt
2 tbsp margarine
1 tbsp light soya sauce
2 tbsp dark soya sauce
some oil
some spring onions and red chilli for garnishing ( cut into small pieces)

Preparation
1. Rub the chicken with 2 tbsp salt and leave to marinate for 30 minutes.
2. Heat 3 tbsp oil in saucepan and stir-fry shallots until fragrant.
3. Put 3 cups of rice and water required in rice cooker. Put in slowly the fried shallots, ginger, pandan leave, marganine and the chicken(use tissue to wipe dry) on top of the rice. Do not stir the rice.
4. Cover the rice cooker to cook.



5. When the rice is cooked. Do not take out the chicken immediately as the rice would be sticky when it is just cooked.
6. Wait for about 10-15 minutes.







7. Use a pair of chopsticks to take out the chicken from the rice cooker. Remove any rice grain that sticks to the chicken.
8. Cut the chicken. Garnish with spring onions and cucumber to serve.





Special sauce for Chicken Rice :
Mix 2 tbsp dark soya sauce, 1 tbsp light soya sauce and the chopped garlic in a bowl.

Some people like the taste of a bit of black vinegar in the sauce. You may prefer spicy taste, then add some cut chilli.

＊Note:
1. Make sure the chicken is at room temperature (not directly from freezer).

Green apple chicken

Ingredients
300g chicken breast ( boneless )
2 green apple ( shredded)
1/2 tsp salt
2 tbsp light soya sauce
Thai sweet chilli sauce
some flour to coat the chicken
some oil for deep frying


Preparation
1. Marinate the chicken with salt and light soya sauce for 30 minutes.
2. Heat oil in saucepan to deep fry the chicken.
3. Dust the chicken with flour and deep fry the chicken until both sides are golden brown.





4. Dish out the chicken to cool.
5. Cut the chicken into slices and put on a serving plate.
6. Pour some Thai sweet chilli sauce over the chicken.







7. Put the shredded green apple over the chicken.
8. Pour a little Thai sweet chilli over the green apple and serve.

Pandan chicken

Ingredients
300g chicken thigh flesh ( without bone)
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp tomato sauce
12 pcs pandan leaves
some oil


Preparation
1. Cut the chicken into 1.5" length.
2. Marinate the chicken with oyster sauce, light soya sauce, dark soya sauce and tomato sauce for 1 hour.
3. Divide the chicken into 12 portions.
4. Wrap each portion of chicken with pandan leaf into shape of a triangle.
5. Sealed the triangle with a tooth-pick.



5. Heat enough oil in a saucepan to deep fry the pandan chicken.
6. Deep fry over medium flame for 20 minutes.
7. Dish out on a plate lined with kitchen tissue to remove excess oil.
8. Serve with Thai sweet chilli.

Chicken Herbal soup

Ingredients
1 small chicken ( black/kampung chicken )
2" old ginger ( flattened )
20 pcs red dates
40g huai san
50g yuk chuk
20g tung kwai
50g tong sum
40g pak kei
50g kei chi
2 litre water
salt to taste

Preparation
1. Remove the chicken skin and cut it into chunky pieces.
2. Add 1/2 tsp salt to chicken to marinate.
3. Bring to boil 2 litre of water in a large pot. Add in all the herbs and ginger. Cover to let it boil.
4. When the water boils, add in the chicken.
5. Cook over high flame for about 10 minutes.



6. Put to low flame and let it simmer for 2 hours.
7. Add salt to taste.
8. Dish out to serve while it is hot.