Steamed Chicken

Ingredients:

1 spring chicken,cleaned
1 tsp salt
2 stalks spring onions
2 thick slices ginger
2 tbsp light soy sauce
1 tbsp corn oil
1 tbsp sesame oil



Method:

Mix the corn oil with the sesame oil. Put cleaned chicken on a plate. Rub generously with salt. Stuff ginger and spring onions into the stomach cavity.

Place chicken in a steamer and steam over high heat for 20 minutes. Remove and rinse under cold running water. Drip-dry chicken and brush with combined oil mixture.

Cut into serving-size pieces. Pour light soy sauce over chicken pieces and serve.

Szechuan Chicken

Ingredients:

4 chicken breasts, skinned and boned
2 egg whites
2 tablespoons cornstarch (corn flour)

Sauce:
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced

spring onions,garnishing



Method:

Partially freeze chicken breasts. Cut into strips. Combine sauce ingredients and set aside.

Mix together egg whites and cornstarch. Coat chicken in cornstarch mixture.

Heat wok. Fry chicken strips in oil until they turn white.Add 1 tablespoon oil to wok. Add sauce ingredients. When boiling, add chicken. Stir-fry 1 to 2 minutes.

Garnish with chopped spring onions. Serve.

Kung Pao Chicken

Ingredients:

1 lb. boned, skinned chicken breasts - cubed
3 tbsp soy sauce - divided
1 1/2 tbsp cornstarch mixed with 1 1/2 tbsp cold water
1 sprig spring onion - chopped roughly
1 tbsp granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 tbsp vegetable oil - divided
1/2 cup unsalted roasted peanuts
6 dried red chili peppers - chopped
1 sliced ginger - chopped
1 clove garlic - sliced



Method:

Combine chicken, 1 tbsp soy sauce, and cornstarch/water mixture - marinate for 30 minutes.

Combine 2 tbsp soy sauce,sugar, cornstarch, salt, and sesame oil; set aside.

In a hot wok, stir-fry the peanuts in 1 1/2 tbsp vegetable oil until golden brown, remove peanuts from wok, and set aside.

Fill wok with vegetable oil for frying and heat. Slide the chicken into the wok, piece by piece, and fry for 1 minute.

Remove chicken from oil and drain.Remove oil from wok.

In hot wok, stir-fry the red peppers in 2 tbsp vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook until the sauce is thickened. Stir in peanuts and spring onions.

Serve.

Baked Chicken In Tomato

Baked Chicken In Tomato

Shrimp Paste Chicken

Shrimp Paste Chicken

A Malaysian cuisine. Quick and easy recipe.

Chicken Korma

Ingredients:

3 tbsps cooking oil
50 gms onions, finely sliced
10 gms fresh ginger, finely chopped
5 cm cinnamon
4 cloves garlic
2 cardamom
1.2 kg chicken, cut into pieces
100 gms potatos, skinned and cut into wedges
2 cups water
1 cup evaporated milk
Salt to taste

Image by skibler via Flickr

Juice from one lime
Mint leaf for garnishing
50-60 gms cashew nuts, toasted


50 gms onions, finely sliced
10 gms fresh ginger, finely chopped
5 cm cinnamon
4 cloves garlic
2 cardamom
1.2 kg chicken, cut into pieces
100 gms potatos, skinned and cut into wedges
2 cups water
1 cup evaporated milk
Salt to taste
Juice from one lime
Mint leaf for garnishing
50-60 gms cashew nuts, toasted

GROUND OR BLEND TOGETHER
2 tbsp coriander seeds
1 tbsp aniseed (jintan manis)
1 tbsp cumin seeds (jintan puteh)
1 tsp white peppercorn
6 white poppy seeds (kas kas)



Method:

Heat oil in a wok, put in the sliced onions and stir-fry until translucent and fragrant. Next, add the the ginger, cinnamon, clove and cardamon.

Pour in ground ingredients, stirring at all times. Add salt, mix well and then add the chicken meat, water and potatoes. Cook until the meat is tender.

Pour in the evaporated milk and allow it to simmer over low heat until the gravy is thick. Add lime juice and salt to taste.

This traditional Malay dish is best served with toasted cashew nuts and mint leaves

Stir-fried Chicken with Cashew Nuts : Chinese Recipe

Ingredients :

3 tablespoons minced garlic
500g boneless chicken breasts, cut into bite-sized pieces
1 medium onion, halved and thinly sliced to yield 1 cup
1 small bell pepper, deseeded and cut into strips to yield 1 cup
1 tablespoon fish sauce
2 tablespoons oyster sauce
1 tablespoon sugar
95 roasted unsalted cashew nuts
1 spring onion, sliced, to garnish

Crispy Fried Dried Chilies
3 tablespoons oil
6 dried chilies, soaked in warm water for 15 minutes until soft, stems discarded, deseeded and drained

Method :

1. Make the Crispy Fried Dried Chilies first by heating the oil in a wok over medium heat until hot and stir-fry the dried chilies for 1 to 2 minutes until fragrant and crispy. Remove the chilies and drain on paper towels. Set aside.
2. In the same wok, heat the leftover oil over medium heat and stir-fry the garlic for 1 to 2 minutes, until fragrant and golden brown. Add the chicken and stir-fry for about 3 minutes until cooked. Add the onion and bell pepper, and stir-fry for 3 to 5 minutes until the vegetables are tender. Season with the fish sauce, oyster sauce and sugar. Stir-fry for 3 more minutes and remove from the heat. Finally stir in the Crispy Fried Dried Chilies and cashew nuts.
3. Serve hot on a serving platter, garnished with spring onion.

Hainan Chicken Rice : Chinese Recipe

Ingredients:

• 1 fresh chicken of about 3 lbs. (1.5 kg)
• 2 garlic cloves
• 1 spring onion, chopped
• 1-inch piece of ginger
• 1 tsp. sesame oil
• 2 tsp. oyster sauce
• 1 cup long grain rice
• 1 spring onion sliced thinly
• 1 cucumber sliced thinly
• Salt

Steps:

1. Rub chicken with salt and let stand for about an hour. Place the coarsely chopped spring onion, ginger, and garlic inside the bird, place in a large stock pot, and cover with cold water. Bring water to a boil, and then simmer for 15 minutes, skimming off froth that forms on top.
2. Turn stove off, cover the stock pot, and let stand for 30 minutes.
3. Remove chicken from stock, rinse it with cool water, then rub the skin with sesame oil.
4. Halve the chicken along the breastbone. Cut wings and drumsticks away from the breast. Chop each joint and each breast into 1-inch strips. Set aside
5. Boil half of the leftover stock uncovered, for 10 minutes, or until it is reduced by half. Add oyster sauce and set aside.
6. Rinse rice, then cook in remaining chicken broth until done.