Stir-fried Chicken With Soy Sauce

Ingredients:
1/2 chicken
4 dried red chilli
6 cloves garlic (peeled and crushed)
4cm ginger (sliced and crushed)

Seasoning:
2 tbsp light soya sauce
2 tbsp dark soya sauce
1 tbsp salt

Garnishing:
chopped spring onion

Methods:
1. Bring water to boil and add in 1 tbsp of salt. Blanched the chicken in the salted water. Drain the chicken then cut it into pieces.
2. Saute garlic and ginger until aromatic. Stir in dried red chilli.
3. Add in blanched chicken and stir well with other ingredients.
4. Drizzle the dark soya sauce and light soya sauce into the wok. Continue stirring for 5-10 minutes until all chicken pieces are coated well with soya sauce.
5. Garnish with chopped spring onion and ready to be served.

Pan-fried Chicken

Ingredients:
2 chicken leg quarters
2 tbsp chopped red capsicum
2 tbsp chopped yellow capsicum
2 anise star
5 cloves garlic (crushed)
1 onion (chopped)
10g butter
1 tbsp vegetable oil

Marinate:
1/2 tsp black pepper
1/4 tsp white pepper
1 tbsp ginger juice
1/2 tsp salt
1 tsp dried oregano
1 tbsp light soya sauce
4 tbsp Lea & Perrins Worcestershire Sauce

Methods:
1. Marinate chicken leg quarters and leave in the fridge overnight.
2. Heat up the pan, then add in oil and butter.
3. Put the chicken skin side down in the pan and pan fried until the skin nicely browned.
4. Saute crushed garlic, chopped onion, chopped capsicum and star anise until aromatic.
5. Transfer the chicken and other ingredients to a baking dish.
6. Preheat oven to 150 degrees celsius. Bake the chicken for another 20-25 minutes.

Lemon Chicken

Ingredients:
1 chicken breast (with skin)
2 tbsp cornflour
1 tsp Kentucky flour
deep frying oil

Seasoning:
3 tbsp lemon juice
3 tbsp sour plum
1 tbsp light soya sauce
1 tsp sugar
1 tsp cornflour
80ml water

Marinate:
1/4 tsp salt
1/4 tsp white pepper

Garnishing:
2 lettuce leaves
2 slices lemon

Methods:
1. Tenderize the chicken with meat tenderizing hammer. Then marinate for 15 minutes.
2. Coat the chicken breast with cornflour and Kentucky flour, cover all areas evenly.
3. Deep fry marinated chicken breast until golden brown. Drain and set aside. Let it cool and cut into pieces.
4. Pour the seasoning into a wok, let it boil. Adjust the sourness and sweetness according to your preference.
5. Garnish the plate and pour the sauce over the chicken.

Celery Chicken With Cashew Nuts

Ingredients:
1 boneless chicken drumstick
1 stalk celery (finely sliced)
3" length carrot (finely sliced)
4 garlic (finely sliced)
20 cashew nuts
100ml water.

Marinate:
1 tbsp light soya sauce
1 tsp oyster sauce
1 tsp cornflour
dash of salt and white pepper

Seasoning:
1 tsp oyster sauce
1 tbsp light soya sauce
1 tbsp Shaoxing wine

Methods:
1. Marinate chicken drumstick for 1 hour.
2. Dry-fry cashew nuts until brown then set aside.
3. Heat the pan with 1 tbsp oil, add chicken drumstick, skin side down. Pan fry the chicken drumstick with medium heat and until golden brown. Dish up and cut into bite-size pieces.
4. Use the remaining oil to saute garlic until aromatic.
5. Add carrot and stir fry for 1 minute.
6. Add celery and fried chicken pieces. Continue stirring to mix all the ingredients.
7. Pour in water, let it simmer for 1 minute.
8. Stir in oyster sauce, light soya sauce and Shaoxing wine.
9. Dish up and sprinkle with cashew nuts.

Baked Chicken With Worcestershire Sauce

Ingredients:
1 chicken breast (without skin)
2 tbsp lemon juice
1 tbsp olive oil

Marinate:
1/4 tsp white pepper
1/2 tsp black pepper
1/4 tsp salt
1 tbsp light soya sauce
1 tsp dried parsley leaves
1 tsp Ichimi Togarashi (red pepper flakes)
2 tbsp Lea & Perrins Worcestershire Sauce

Garnishing:
lettuce
black sesame seeds

Methods:
1. Tenderize the chicken breast with meat tenderizing hammer.
2. Marinate the chicken breast for 30 minutes in the fridge.
3. Rub the chicken with olive oil and baked in the preheated oven (180 degrees C) for 30-40 minutes.
4. Cut the chicken breast into slices and place on top of the lettuce.
5. Drizzle the lemon juice and sprinkle the black sesame seeds on top of chicken before serving.

Fried Chicken With Ichimi Togarashi

Ingredients:
chicken breast
bread crumb
1 egg white
oil for deep frying

Marinate:
1 tbsp cornflour
3 tbsp Kentucky flour
dash of salt, white pepper and black pepper

Seasoning:
Ichimi Togarashi (red pepper flakes)

Methods:
1. Tenderize the chicken breast with meat tenderizing hammer.
2. Marinate chicken breast for 15 minutes.
3. Dip the chicken breast into egg white, coating all sides.
4. Coat well with bread crumb.
5. Deep fry the chicken until golden brown.
6. Cut the fried chicken breast into pieces and sprinkle the Ichimi Togarashi on top of it.
7. Serve with mayonnaise and chilli sauce.

Cheesy Chicken Fillets

Ingredients:
chicken breast
1 onion (thinly sliced)
1/2 tin green peas
5 button mushroom (thinly sliced)
2 pieces square cheese
1/2 cup milk
salt, sugar, pepper to taste
1/3 red chilli (thinly sliced)
cornflour
5 tbsp flour
1 tbsp butter

Marinate:
2 tbsp kentucky flour
1 tbsp cornflour

Methods:
1. Cut the chicken breast into pieces then tenderize the chicken fillets with meat tenderizing hammer.
2. Marinate the chicken fillets for 10 minutes.
3. Coat the marinated chicken fillets with flour. Shake any excess flour off the chicken fillets.
4. Then deep fry the chicken fillets until golden brown. Set aside and arrange on a plate.
5. Heat up 1 tbsp butter and then saute onion until fragrant.
6. Put in button mushroom. Continue stirring for a while then add in red chilli.
7. Pour in milk and let it boil.
8. Add in green peas and 2 pieces cheese. Cook until cheese has melted completely.
9. Season with salt, sugar and pepper to taste.
10. Mix in cornflour with milk if you prefer thicker gravy.
11. Pour the cheesy sauce all over the fried chicken fillets.
12. Serve hot.

Claypot Sesame Oil Chicken

Ingredients:
1/2 chicken (cut into pieces)
4cm ginger (sliced thinly)
6 cloves garlic (sliced thinly)
1 stalk spring onion (cut into 3cm length)
4-5 tbsp sesame oil

Seasoning:
2 tbsp thick soya sauce
3 tbsp Shao Xing wine
3 tbsp light soya sauce
1 tbsp oyster sauce
dash of salt
2 tsp cornflour
400ml water

Methods:
1. Heat up 4-5 tbsp sesame oil, saute ginger and garlic until fragrant.
2. Put in chicken. Stir-fry until half-cooked.
3. Add in light soya sauce, thick soya sauce and oyster sauce. Continue stirring to mix well.
4. Add in water. Cook over high flame for 15-20 minutes.
5. Add in Shao Xing wine. Let it simmer for another 20 minutes.
6. Add in cornflour mixed with water to thicken the gravy. Season with dash of salt.
7. Put in spring onion and make a few quick stirs before serving.

Stir-fried Chicken With Black Fungus (云耳鸡)

Ingredients:
1 chicken breast (cut into strips)
5 dried fungus (pre-softened in warm water for 30 minutes, then cut into bite-size pieces)
2 inches ginger (peeled and cut into thin strips)
2 cloved garlic (sliced thinly)
red chilli (sliced thinly)

Seasoning:
2 tbsp sesame oil
2 tbsp rice wine
1 tbsp light soya sauce
1/2 tsp dark soya sauce
salt
sugar
cornflour
1/2 cup water

Methods:
1. Heat up the sesame oil in a wok and stir fry the ginger and garlic until aromatic.
2. Add in black fungus and red chilli. Do a few quick stirs.
3. Put in chicken strips into the wok. Stir fry the chicken until almost cooked.
4. Pour in the seasoning. Let it simmer until the gravy becomes thicker.
5. Serve hot.

Spicy Curry Chicken (Express Recipe)

Ingredients:
1 pack of A1 Instant Chicken Curry Sauce
1 pack Baba's meat curry powder
1/2 chicken
4 medium size potatoes
2-3 stalks curryleaves
5 cloves garlic (chopped)
5 shallots (chopped)
1 onion (sliced thinly)
200ml coconut milk
500ml water
salt to taste

Methods:
1. Boil potatoes with skin on for 15-20 minutes. Once cool enough to handle, peel and dice the potatoes into bite size.
2. Saute garlic, shallots and onion until aromatic. Follow by curry leaves, Baba's chicken powder and A1 Instant chicken curry sauce.
3. Add in chicken and continue stirring until it's almost cooked.
4. Add in potatoes.Stir to mix thoroughly.
5. Pour in water. Let it simmer for 30 minutes.
6. Gently stir in coconut milk and continue to simmer for another 20-30 minutes over low heat.
7. Add salt to taste and serve hot.

Black Pepper Chicken

Ingredients:
chicken breast (tenderize with meat tenderizing hammer)
onion (diced)
green lantern chilli (cut diagonally to make triangle shape)
cornflour
oil for deep frying

Marinate:
dash of salt, white pepper and black pepper
cornflour

Sauce:
1 1/2 tbsp Lee Kum Kee black pepper sauce
cornflour
1/2 cup water

Methods:
1. Marinate chicken breast for 10-15 minutes.
2. Coat well with cornflour.
3. Deep fry the chicken until golden brown. Drain and set aside.
4. Heat up wok and add 2 tbsp cooking oil.
5. Add onion and stir fry until aromatic and follow by green lantern chilli.
6. Add in sauce and cook until the gravy is almost thick.
7. Pour the gravy onto the chicken and serve hot.

Green Apple Chicken

Ingredients:
chicken breast
1/2 green apple (shredded)
1/2 cucumber (shredded)
4 shallots (sliced thinly)
red chilli (sliced thinly)
cornflour

Marinate:
dash of salt, white pepper, black pepper
cornflour

Sauce:
5 tbsp Thai sweet chilli sauce
2 limes
dash of salt

Methods:
1. Tenderize the chicken with meat tenderizing hammer. Then marinate for 15 minutes.
2. Coat the chicken with cornflour, cover all areas evenly.
3. Deep dry the chicken breast until golden brown. Cut the chicken breast into pieces. Set aside.
4. Mix shredded green apple, cucumber, shallots and red chilli in a bowl. Then place the mixed ingredients on top of the chicken.
5. Pour the sauce onto the chicken and mixed ingredients. Serve.

Deep Fried Chicken With Oyster Sauce

Ingredients:
1/2 chicken (cut into pieces)
wheat flour (can mix with 2-3 tbsp kentucky flour for heavier flavour)
oil for deep frying

Marinate:
6 tbsp Lee Kum Kee Premium Brand Oyster Sauce (heavier flavour and tastier)

Methods:
1. Marinate the chicken for 30 minutes.
2. Coat the chicken with wheat flour.
3. Deep fry the chicken until golden brown. Drain and serve hot.

Chicken Rendang

Ingredients:
1/2 chicken
1 Mak Nyonya rendang sauce
6 shallots or 1 onion (chopped)
red chilli
2 stalks lemon grass
300ml water
200ml coconut milk
100g kerisik (fried desiccated coconut)
salt

Methods:
1. Saute chopped shallots until fragrant. Then add in lemon grass and red chilli.
2. Add in Mak Nyonya rendang sauce. Stir fry over small fire until aromatic.
3. Add in chicken and stir fry until cooked.
4. Pour in water and coconut milk. Stir to mix well. Cook until gravy turns thick.
5. Add kerisik and mix well. Cook until chicken is tender.
6. Add salt to taste.

Steamed Herbal Chicken Drumstick

Ingredients:
1 chicken drumsticks (slightly rub with salt)
4 red dates (红枣)
1 black dates (黑枣)
1 tsp wolfberries (杞子)
4 Dang Gui (当归)
1 Dang Sheng (当参)
4 Huai Shan (淮山)
1 Bei Qi (北芪)
4 Yu Zhu(玉竹)

Marinate:
1 tsp sesame oil
1 tbsp light soya sauce
1 tbsp rice wine
dash of white pepper

Sauce:
1 tbsp light soya sauce
1 tbsp rice wine
100ml water
dash of salt

Methods:
1. Marinate chicken drumstick for a few hours.
2. Place a aluminium foil on a plate, then top with chicken drumstick and spread the herbal on top and around the chicken drumstick.
3. Pour the sauce over the chicken drumstick.
4. Wrap the aluminium foil tighly.
5. Steam for about 1 hour.

Spicy Honey Chicken

Ingredients:
chicken breast (cut into pieces)
red chilli (sliced thinly)
5 dried chilli (cut into small pieces)
1 onion
1 spring onion

Marinate:
1 tbsp light soya sauce
1 tbsp Shaoxing wine
dash of sesame oil
dash of salt
1 tbsp cornflour

Sauce:
3 tbsp honey
4 tbsp water
1 tsp thick soya sauce
dash of salt

Methods:
1. Marinate the chicken breast for 30 minutes.
2. Fry the marinated chicken breast pieces until golden brown then dish up.
3. Saute onion, red chilli and dried chilli until fragrant.
4. Add in the fried chicken and spring onion, mix well.
5. Pour in sauce and cook until the sauce thickens.

Dried Curry Chicken

Ingredients:
chicken breast meat
1 potato (cut into cubes)
1 onions
red chilli
1 Baba's chicken curry powder
2 cups water
salt, sugar to taste

Methods:
1. Saute onion until fragrant.
2. Add in red chilli and Baba's chicken curry powder and saute over a small fire until fragrant.
3. Add in chicken breast meat and stir-fry until cook.
4. Add in potato and stir well.
5. Pour in water and cook until the potato is tender.
6. Cook until sauce thickens then add in salt and sugar to taste.

Fried Bitter Gourd With Fermented Black Bean

Ingredients:
bitter gourd (finely slice)
chicken breast meat (cut into bite size)
red chilli (finely slice)
1cm ginger (finely slice)
2 cloves garlic (finely slice)

Marinate:
1 tbsp cornstarch

Sauce:
1 tbsp fermented black bean
1/2 tsp osyter sauce
1/2 tsp thick soya sauce
1 tbsp light soya sauce
1 tsp cornstarch
3/4 cup of water
1/2 tsp Lea & Perrins Worcestershire Sauce
dash of salt
dash of sugar

Methods:
1. Marinate chopped chicken breast for 10 minutes.
2. Fry the chopped chicken breast until golden brown then dish up.
3. Saute chopped ginger, garlic, red chilli and fermented black bean until fragrant.
4. Add in sliced bitter gourd and continue stir fry.
5. Add in fried chicken breast and mix well.
6. Pour in the sauce and cook until the sauce thickens then dish up.