Chicken Kiev

Ingredients
2 x 75 g boneless, skinless chicken breasts
40 g unsalted butter, at room temperature
4 tbsp chopped parsley
2 cloves garlic, crushed
5 tbsp freshwhite breadcrumbs
1 tbsp parmesan, freshly grated
1 tbsp plain flour, seasoned with salt and pepper
1 egg, beaten
1-2 tbsp vegetable oil
For the butter bean purée

1 tbsp olive oil
1 small onion, finely chopped
400 g tinned butter beans, drained
75 g mature cheddar cheese
knob butter
2 tbsp chopped coriander, (optional)
a few drops tabasco, or other hot chilli sauce
salt and black pepper
lemon wedges, and green salad, to serve
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Method
1. Using a small knife, horizontally cut a pocket into each chicken breast. Mix together the butter, parsley, garlic and plenty of salt and pepper. Spoon the mixture into the pocket of each chicken breast. Stir together the breadcrumbs and Parmesan. Dust the chicken breasts in the seasoned flour then the beaten egg and finally, roll in the breadcrumb mixture. Heat the vegetable oil in a large frying pan and cook the chicken for 5-6 minutes on each side until golden brown and cooked through.

2. To make the butter bean purée heat the olive oil in a small pan and cook the onion for 5 minutes until softened. Add the beans to the pan and cook gently for 2-3 minutes, stirring occasionally, until warmed through. Add the cheese to the pan with the butter stirring until melted. Using a hand blender, whiz the mixture until smooth and creamy. Stir in the coriander, if using, and add salt, pepper and Tabasco to taste. Spoon the purée onto serving plates and top with the chicken Kiev. Serve with lemon wedges and crisp green salad.

Inche Kabin (nyona fried chicken)

NYONYA FRIED CHICKEN RECIPE (INCHI KABIN)
INGREDIENTS:

1kg chicken (cut into pieces)
Oil for deep frying

SEASONING:

2½ tbsp curry powder
1 tsp salt
10 tbsp coconut milk

DIPPING SAUCE:

1 red chilli, seeded and cut into strips
Juice of half a calamansi lime (use lime or lemon if you can’t find calamansi lime)
1 tsp sugar
1 tsp dry mustard
3 tbsp Worcester sauce

METHOD:

Marinate the chicken with the Seasonings for at least 4 hours, or best overnight. In a frying pan, deep fry the seasoned chicken until ¾ cooked and let cool.

Heat the oil again till very hot and deep fry for approximately 1 minute or when sizzling subsides. Remove the chicken. Allow the oil the heat up again and repeat process, twice till very crisp and golden brown.

Mix the dipping sauce in a small bowl and serve the fried chicken with it.

Crispy Fried Chicken

CRISPY FRIED CHICKEN RECIPE
Adapted from: Martin Yan’s China
INGREDIENTS:

1 lb. boneless and skinless chicken breast or chicken thighs, cut into bite-size cubes
1 cup cornstarch
1 egg (beaten)
Oil for deep-frying

MARINATE:

2 cubes (about 1 oz.) red fermented bean curd (南乳)
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon sesame oil
3 dashes white pepper powder

METHOD:

Mash the fermented bean curd in a bowl and add sugar, salt, and white pepper powder. Stir well.

Add the chicken pieces and marinate in the friedge for 1 – 4 hours.

Heat up the oil into a wok for deep-frying. Dip the chicken nuggets in the beaten egg and then coat with the corn starch evenly. Deep-fry the chicken until they turn golden brown, remove from the oil and place on paper towels to absorb the excess oil.

Serve immediately and dip with your favorite chili sauce. I recommend dipping with Lingham’s hot sauce.

COOK’S NOTE:

If you haven’t yet acquired the taste of the fermented bean curd, use slightly lesser of it in your marinate.

Chicken Biscuit Pie

Original Recipe Yield 5 servings
Ingredients

1/3 cup butter
1 onion, chopped
1/3 cup all-purpose flour
1 1/2 cups chicken broth
2/3 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 cup frozen green peas
1 cup frozen diced carrots
2 cups cooked, shredded chicken meat

2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
5 tablespoons shortening/butter
3/4 cup milk
Some sugar (optional)

Directions

Preheat oven to 450 degrees F (230 degrees C). Butter a 2 quart casserole dish.
In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook for 2 minutes (not too long or else the sauce will be too thick and dry)Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish.
In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

VIETNAMESE LEMONGRASS CHICKEN

RECIPE: VIETNAMESE LEMONGRASS CHICKEN
Adapted from Food & Wine Magazine, October 2007
“Simple, Tasty Vietnamese Cooking”
INGREDIENTS:

2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing

METHOD:

In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.

In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.

Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.

Country Oven Fried Chicken

Ingredients

5 pcs chicken whole leg (season with salt and pepper) slit the thickest part
2 eggs (beaten)
1/4 cup melted butter
60 gm parmesan cheese

Cornflake Mixture

3 cups cornflakes (crushed)
3 tblsp plain flour
2 - 3 tsp salt (to taste, coz chicken is marinated with salt already)
2 tsp ground white pepper
2 tsp ground garlic

Method

To prepare cornflake mixture:-

Crush cornflakes in Magimix bowl (fitted with sabatier blade) until fine, then pulse in the rest of the ingredients until well combined.
Place mixture in a big plastic bag.

2.

Wash chicken pieces and pat dry with kitchen towel. Dip chicken pieces in beaten eggs, then put the chicken pieces into the plastic bag with the cornflakes mixture and coat them evenly.

3.

Place well coated chicken pieces with the skin side up into a greased rectangular tray.
Sprinkle with melted butter and with the remaining cornflakes mixture.
For added flavor, sprinkle parmesan cheese on top of chicken.

4.

Bake uncovered in a preheated oven at 200 deg C for 45 to 50 mins (or until the chicken is well cooked)

Serve with potatoes and salad

Thai Green Curry

Ingredients:-

A)
 
8 pcs chicken thigh (cut into pieces) <marinate with sme salt and peper>
200gm tomatoes (cut into 6 pieces)
100gm ladies fingers (cut into half lengthwise)
1 1/2 cups water
1 1/2 cups thick coconut milk
1/2 tblsp salt (to taste)
1 tbslp sugar

Ground Ingredients:-

100gm fresh coriander (root and leaves)
100gm local thai basil leaves
50gm kaffir leaves (daun limau purut)
200gm green chillies
30gm chillie padi/red chillies
2 cloves garlic (16 pips)
4 whole red onions
3 in ginger (old)
1 tblsp tumeric powder/ 2 in fresh tumeric
100 ml cooking oil

Method:-

1. Place all ground ingredients into blender and blend till fine. (add some oil to blend together)

2. Heat oil in wok and fry ground ingredients until fragrant.
    Add in chicken to fry for 5 - 10 mins.
    Add water, salt and sugar and let it simmer until chicken is cooked and gravy thick.

3.  Add in tomatoes, ladies fingers and bring to a quick boil.
    Simmer for another 15 mins.
    Lastly, add thick coconut milk and simmer for another 5 mins


(can replace chicken with beef or lamb and need to simmer longer)

Teriyaki Chicken

Ingredient

4 pcs chicken thigh (marinate with a little salt and pepper)
Dust with tapoica flour/cornflour

500ml Teriyaki sauce

Method:

Marinate chicken and dust with tapoica flour/cornflour.

Pan must be hot when putting teriyaki sauce. Reduce slightly for sugar to caramelized.
Put chicken into teriyaki sauce, flip both sides until chicken is covered with sauce. Remove chicken immediately.

Remove chicken into a plate and pour sauce over chicken. Serve!

Note : Salmon can be used.

To make teriyaki sauce:

500ml cooking sake
500ml mirin
500ml kikkoman sauce
240gm sugar
1 chicken bone carcass (oven grill)
1 carrot (oven grill)
1 bombay onion (oven grill)
1 stalk leek (oven grill)

Boil cooking sake and mirin together
Add kikkoman shoyu and sugar
Add in rest of ingredients and stir ove very low fire for 1 hour
Thicken with tapoica flour+water
Strain n keep

Three Cup Chicken Recipe

THREE CUP CHICKEN RECIPE (三杯鸡)
INGREDIENTS:

1 lb. chicken (I used chicken drumsticks)
6 slices peeled ginger
6 cloves garlic (skin peeled)
2 tablespoons dark sesame oil
1 1/2 tablespoon soy sauce
1 1/2 tablespoon Shaoxing wine
1 1/2 tablespoon dark sweet soy sauce (Kecap Manis)
A big bunch of Thai basil leaves
1 tablespoon baking soda (to tenderize the chicken, optional)

METHOD:

Cut the chicken into pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.

Heat up a claypot on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for 5 minutes. Add basil leaves and stir well with the chicken, dish out and serve immediately.

COOK’S NOTES:

This recipe calls for dark sesame oil, which is different from regular sesame oil. Dark sesame oil is a lot more expensive but the flavor is more intense and with a stronger toasted sesame fragrance.
You can skip the first step of tenderizing the chicken with baking soda. I personally like it because it makes the chicken so tender.
If you don’t have a clay pot, you can use a regular wok to make this dish.

Japanese Chicken Wings

Servings  (Help)

USMetricCalculate
 
Original Recipe Yield 6 servings  
Ingredients

3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
SAUCE
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt
Directions

Preheat oven to 350 degrees F (175 degrees C).
Cut wings in half, dip in egg and coat with flour.
Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Spanish Chicken Casserole

Serving size: Serves 4
Cuisine type: Spanish
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Chicken

Spanish chicken casserole
INGREDIENTS

1 tablespoon olive oil
4 chicken drumsticks (600g)
4 chicken thigh cutlets (800g)
1 large brown onion (200g), chopped finely
4 medium potatoes (800g), quartered
½ cup (80g) toasted pine nuts
½ cup (80g) toasted blanched almonds
3 cups (750ml) chicken stock
1 cup (250ml) dry white wine
1/3 cup (80ml) lemon juice
4 cloves garlic, crushed
2 tablespoons fresh thyme leaves
½ cup coarsely chopped fresh flat-leaf parsley
500g baby green beans, trimmed
METHOD

Preheat oven to 180°C/160°C fan forced.

Heat oil in large flameproof casserole dish; cook chicken, in batches, until browned.

Cook onion in same dish, stirring, until soft. Return chicken to dish with potato, nuts, stock, wine, juice, garlic, thyme and half the parsley; bring to the boil. Cover; transfer to oven. Cook about 1 hour or until chicken is cooked through.

Meanwhile, boil, steam or microwave beans until tender; drain.

Serve chicken with beans; sprinkle with remaining parsley.

Japanese Chicken Wings

Servings  (Help)

USMetricCalculate
 
Original Recipe Yield 6 servings  
Ingredients

3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
SAUCE
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt
Directions

Preheat oven to 350 degrees F (175 degrees C).
Cut wings in half, dip in egg and coat with flour.
Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.