Crispy Noodles with Chicken and Vegetables

Ingredients


1/4 recipe noodles

Peanut oil

2 tablespoons raw chicken

1 medium-sized onion

1 tablespoon raw carrot

1 tablespoon green sweet pepper

1 tablespoon canned bamboo shoots

3 oz. bean sprouts

1/4 pint (U.S. 5/8 cup) hot chicken stock

Pinch each salt, sugar and Ve-Tsin

1/2 teaspoon soy sauce

1 small teaspoon cornflour

1 tablespoon cold water



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Instructions



1.Make the noodles, using a quarter of the quantities.

2.Make a 'nest' of the noodles as follows: Have a 5-inch wire frying basket in one hand.

3.Gather the ends of the noodles in the fingers of the other, letting them extend themselves for their full length.

4.Let the other ends of the noodles fall into the basket, easing and turning them so that they line the basket in neat rounds to form a 'nest'.

5.Lower the basket into fairly warm oil and at once remove and drain it.

6.Set this aside while preparing the chicken and vegetables.

7.Slice the chicken, onion, carrot, pepper and bamboo shoots in thin strips and keep them separate.

8.Pick over the sprouts.

9.Heat 1 tablespoon oil in the frying-pan.

10.Add and cook the onion for 1/2 minute.

11.Add the bean sprouts and cook for 1 minute.

12.Add the chicken and remaining vegetables and cook for a further 2 minutes, tossing all about.

13.Stir in the stock, seasonings and soy sauce and cook for 1 minute or so.

14.Get the oil for deep frying hot enough to cook the noodles and colour them in 3-4 minutes that is, when a dried slice of raw potato rises in 4 seconds when dropped into the oil.

15.Lower the basket with its noodle 'nest' into the oil and raise the temperature to make up for its being lowered when the noodles go into it.

16.Cook for 3-4 minutes.

17.Meanwhile blend the cornflour with the water, stir it into the other mixture and boil for 1 1/2 minutes.

18.Turn all into a heated dish and place the well drained noodle 'nest' on top.

Grilled chicken wings with fermented bean curd

(Make: 12 Chicken Wings    | Preparation: 5 minutes   | Cooking: 25 - 30 minutes)

Ingredients:
12 Chicken Wings, halved 
2 Tablespoons of sauce from Fermented Beancurd
1.5 Pieced of Fermented Beancurd
1 Tablespoon Sugar
1 Teaspoon Cooking Wine

Method:-

1. Using the back of the spoon mashed fermented beancurd and mix it with the sauce.

2. Next stir in sugar till well mixed.

3. Marinate chicken wings with the mixture together with some cooking wine for at least an hour before cooking.

4. Arrange marinated chicken wings on baking tray which is lined with baking paper, grill in the preheated 220 Degree Celsius oven for about 25 - 30 minutes or chicken is cooked.

Chicken Stir-fry with Yams Red Cabbage

yield: Makes 4 servings

active time: 40 min

total time: 40 min

• 2 tablespoons Asian sesame oil, divided
• 2 yams (red-skinned sweet potatoes; about 1 pound), peeled, cut crosswise into 1/3-inch-thick rounds, then cut into 1/3-inch-wide strips
• 1 medium-size red onion, cut lengthwise into 1/3-inch-thick slices
• 8 ounces skinless boneless chicken cutlets, cut crosswise into 1/4-inch-wide strips
• 1 tablespoon minced peeled fresh ginger
• 3 garlic cloves, minced
• 4 cups 1/3-inch-thick strips sliced red cabbage (about 1/4 medium head)
• 3 tablespoons hoisin sauce
• 3/4 cup chopped fresh cilantro

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preparation

Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add yams and onion; stir-fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoonfuls if mixture is dry, about 12 minutes. Sprinkle chicken with salt and pepper. Add remaining 1 tablespoon oil to skillet. Add chicken, ginger, and garlic; stir-fry 1 minute. Add cabbage; stirfry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2 to 3 minutes. Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro. Transfer stir-fry to serving bowl; sprinkle with remaining cilantro.

Read More http://www.epicurious.com/recipes/food/views/Chicken-Stir-fry-with-Yams-Red-Cabbage-and-Hoisin-351250#ixzz23Ja7bDwZ

Caramel Chicken with Potato

(Serves: 4 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
1/2 Portion of Chicken(600g), cut into bite size pieces
1.5 Tablespoons Sesame/Cooking Oil
2 Medium Potato, peeled and cut into thick strips
2 Stalks of Spring Onion, cut into sections
1 Medium Red Onion, thinly sliced
4 Slices Ginger, thinly sliced
2 Garlic Cloves, lightly pound
2-3 Dried Chilli, optional
1 - 1.5 Tablespoon Sweet Soy Sauce(Kecap Manis)
1 Tablespoon Light Soy Sauce
Steamed Rice, to serve 

Method:-

1. Trim and clean the chicken, pat dry and marinated it with 1 teaspoon of cornflour, light and dark soy sauce, ground pepper for at least 15 minutes before cooking time.

2. Lightly coat the potato strips with some cornflour and fry it with 1 teaspoon of oil till slightly golden brown, remove and set aside.

3. Heat up 1.5 tablespoons of sesame oil over medium low heat, saute ginger, garlic, onion, spring onion and dried chilli(soak in hot water to soften, remove seeds before use) till fragrant.

4. Add in chicken pieces and stir-fry until slightly golden in colour, stir in sweet and light soy sauce, return potatoes into pan, covered and cook for about 8 minutes with Happy Call Pan(pan locked) or until chicken is cooked through.

5. Check the taste and add extra sweet/light soy sauce according to your preference. Cook, stirring, for another 1 minute or until sauce thickens. Serve with steamed rice.

Note:-

~ You can use 4 chicken Maryland/breast meat for this recipe instead of 1/2 portion of chicken.

~ If you don't have dried chilli, you can replace it with red capsicum or red chilli.

GLUTINOUS RICE WINE CHICKEN (Happy Call)

(serves: 2-3 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1/2 Chicken(about 600g), cut into bite sizes 
1 Tablespoons of Sesame Oil
6 Slices of Ginger, cut into thin strips
200ml - 250ml of Glutinous Rice Wine
6 Red Dates, cut into thick slices
1/4 Teaspoon Salt

Marinade:
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Teaspoon Light Soy sauce
1 Teaspoon Cooking Wine

Method:-

1. Marinate the chicken with cornflour, sesame oil, light soya sauce and cooking wine for at least 10 minutes. 

2. Preheat Happy Call Pan on low heat with sesame oil and saute gingers till fragrance(close but don't lock).

3. Add in marinated chicken and cook on low heat for 1 minute (closed and locked), flip the pan over and cook for another 1 minute.

4. Next flip the pan back, add in rice wine and red dates, locked the pan and simmer over low heat for about 8 - 10 minutes till the chicken is tender and cooked through.

5. Lastly add in salt to taste and serve hot.

Stuffed chicken in rice wine

1 chicken, deboned and sewn back
Bones set aside

2 cups rice wine

Stuffing:

1 tsp salt
10 dried red dates
3 shallots, chopped
2 garlic cloves, crushed
1 tsp sugar
4 tsp soya sauce
A handful of chinese mushroom, diced
1 medium size carrot, diced
A handful of dried shrimp, soaked in water before using
A handful of dried scallop
1 cup glutinous rice, uncooked
1/2 cup minced meat

Directions

1. Set pot to boil with chicken bones and cup of chicken stock and 2 cup water.


2. Fry garlic, shallot till fragrant. Marinate soya sauce, salt and sugar with minced meat. Add in dried shrimp, dried scallop, carrot and mushrooms. Fry for 1 min and add meat. Fry for another 2 min till meat 70% well-done. Set aside to cool.

3. Stuff fried ingredients, red dates and rice into chicken. Place chicken into chicken stock to boil for 10 mins. Scoop 1 cup full of chicken stock onto a wok and add rine wine. Transfer chicken to wok. Cook for another 15 min with wok covered.

Kid's Chicken Curry

Serves: 3 adults

Ingredients

2 whole chicken breasts, cubed
1 onion, chopped finely
2 cloves garlic, chopped finely
1 potato
1 carrot
1/2 cm slice ginger, chopped finely
1 tsp curry powder
1 tsp ground coriander
1 tsp star anise
1 tbs oil
1 cm cinnamon bark
2 ripe tomatoes, skinned and chopped
1 tbs thick coconut milk
(can be substituted for fresh milk)
Salt to taste

Directions
1. Mix curry powder, ground coriander and chopped onion, garlic and ginger.

2. Heat oil and star anise and cinnamon till fragrant. Add curry mixture. And fry at low heat till fragrant. Add coconut milk and continue to cook till oil seperates.

3. Add chicken and cook till firm. Add tomatoes and slow cook 10-15 mins. If paste turns dry, add a bit of water

4. Add salt to taste.

Raisin Butter Rice served with Chicken and Mushroom Stew

Ingredients

 1 rib celery, thickly sliced
1 tomato, skinned and cut into cubes
1 bay leaf
6 oyster mushroom or button mushrooms, sliced
2 chicken thighs
1/2 tbs plain flour
1/2 tbs oil
1 onion, cut into cubes
1 carrot, thickly sliced
salt and pepper


1/2 cup rice
1 1/2 cup water
1/2 tbs butter
1 - 2 tbs raisins


Directions:
1. Wash rice and put to boil with water and butter. When most of the liquid has been absorbed, lower heat and sprinkle raisins over top. Cover and cook till rice is done.


2. Remove all skin from chicken. Cut away neat from bones. Do not discard bones. Toss into flour.


3. Fry onion in pan till fragrant. Saute chicken until firm, adding bones as well. Add carrot, celery, tomato and cook few more mins. Add water and bay leaf. Bring to a boil and let simmer for 20 mins.


4. Serve stew with raisin rice. Mmmm Yummy!

Braised chicken feet with chinese mushrooms

Serves: 4

Ingredients


12 pieces chicken feet

2 piece chilli padi (cubed or sliced)

4 cloves garlic (minced)

8 pieces dried mushroom (soaked and drained)

A handful of dried scallop (soaked and drained)

2 teaspoon salted black bean (rinsed with water and drained)

2 tablespoon light soy sauce

2 tablespoon dark soy sauce

2 teaspoon sugar

2 teaspoon oyster sauce

Directions

1) Deep fried the chicken feet until golden brown.



2) Drain and soak in cold water for an hour.



3) Drain and set aside.



4) Heat the wok with 2 tablespoon of oil.



5) Add in the garlic and fry until fragrance.



6) Add in the rest of ingredients and 1 cup of water.



7) Bring to a boil and simmer for an hour (stirring occasionally to make sure it doesn’t dry up).

White Chicken

Serves: 8

Ingredients
A bundle of pandan leaves

2 tbs garlic, chopped

A handful of dried scallop

2 tbs oyster sauce

1 tsp sesame oil

4 pieces of chicken breast with skin

Directions:

1. Boil a pot of water. Add pandan leaves, garlic and dried scallop. When boiling, bring to simmer. Add in chicken breast. Boil till oil from chicken surface on top.

2. Remove oil from surface. Set soup aside for later.

3. Quickly put chicken into ice water for 5 mins.

4. Prepare oyster sauce and sesame oil in a bowl. Slice chicken and place them in serving plate.

Pour oyster sauce mixture over chicken.

Serve with garlic chilli or dark soya sauce chilli padi

Madras Chicken Curry with Sweet Potato and Rice

Spray of canola or olive oil
4 brown onions, chopped, divided into 3 bowls
4 cloves garlic, minced, divided into 3 bowls
6 tablespoons mild madras curry powder, divided into 3 bowls
9 x 400g can crushed tomatoes
4 cups chicken stock
2 cups fruit chutney
3kg skinless chicken breast fillets, cut into thin strips, divided into 3 bowls
1.5kg sweet potato, cut into small cubes
2 bunches coriander, picked into sprigs
4 punnets grape tomatoes, halved
4 Lebanese cucumbers, diced
8 cups white long grain or basmati rice
Low-fat natural yoghurt to serve


Directions:
1. Spray three casserole pans with oil and heat. Divide onions among pans and cook, stirring for 5 minutes or until soft.

2. Cook onion over medium heat for 3 minutes or until soft. Divide garlic and curry powder among pans and cook, stirring for about 30 seconds. Divide tomatoes, chicken stock, chutney, chicken and sweet potato among pans and bring to the boil. 

3. Reduce heat and simmer, partially covered for about 20 minutes or until sweet potato is tender, stirring occasionally. Season with salt.

4. Meanwhile, cook the rice in a large pan of boiling water or rice cooker until tender. 

5. Combine tomatoes, cucumber and coriander in a bowl, season with salt.

6. Spoon chicken curry into serving dish and top with tomato mixture to garnish.

7. Serve the curry with rice and yoghurt to the side.

Serves 40 as part of a buffet (about 24 main course portions).

Thai chicken and basil stir fry

Prep: 15 min

Cook: 5 min

Ingredients

1lb boneless skinless chicken breast

3 tbs macadamia nut oil

1/2 onion, thinly sliced

2 garlic cloves, minced

1 tbs ginger, minced

2 tbs soya sauce

2 tbs wine vinegar

1 tbs oyster sauce

1/4 tsp crushed dried chillies

1/4 cup shredded basil leaves

Directions:

1. Cut chicken to thin slices.

2. Heat 2 tbs oil in med heat.

3. Add onion, garlic, ginger and fry till onion golden brown. Set aside.

4. Combine soy sauce, vinegar, oyster sauce and chillies. Add 1 tbs oil into wok and fry chicken 3 min.

5. Add soy mixture and cook 1 min. Stir in basil leaves.

Trinidadian Style Chicken

Amise Marinade:

· 1 bunch green onion, chopped

· 2 shallots, roughly chopped

· 6 cloves garlic, chopped

· 1 bunch parsley leaves and stems, roughly chopped

· 1/2 cup vegetable oil


Trini Style Chicken with Plantain:

· 1 whole chicken, cut into pieces

· Amise Marinade

· 1 cup sugar

· 1/4 cup vegetable oil

· ½ white onion, small dice

· 1 green chili, sliced in half, length-wise (optional)

· 1 unripe plantain cut in half, length wise and chopped

· 4 plum tomatoes, chopped

· 1/4 cup worcestershire sauce

· 1/2 cup chicken stock

· 1 cup cilantro, leaves picked

· salt


Pickled Topping:

· 1/2 cup white wine vinegar

· 1/4 cup water

· ½ stick cinnamon

· 1 shallot, sliced in ¼ inch pieces

· 2 jalapenos, seeded and sliced in ¼ inch pieces

· 1 tablespoon sugar

· salt



Directions:

Amise Marinade

1. Place all ingredients in food processor and puree.

2. Transfer to a container.


Trini Style Chicken with Plantain:

1. Marinate chicken in ½ of Amise Marinade for a maximum of 24 hours.

2. In a wide based pan, heat sugar and vegetable oil over medium to high heat.

3. Swirl until sugar caramelizes and turns brown, approximately 7-10 minutes.

4. As soon as sugar caramelizes, add chicken skin side down.

5. Allow chicken to brown on all sides approximately 5 minutes.

6. Add onions, chili, plantain, tomato and worcestershire sauce, stir.

7. Add chicken stock, bring to a boil.

8. Add other ½ of Amise Marinade, reduce to medium heat.

9. Cook for 30-40 minutes, season with salt and remove from heat.

10. Garnish with cilantro before serving.


Pickled Topping:

1. In a small pot, heat white wine vinegar, water and cinnamon stick, bring to a boil.

2. Add shallot, jalapeno and sugar, remove from heat.

3. Season with salt, hold in vinegar for 10 minutes.

4. Discard cinnamon stick and strain liquid, reserving pickled shallots and jalapenos for Plantain Gratin.

Herbed Garden Chicken Breast

Serves 4

4 boneless chicken breast, skin on

2 medium garlic cloves, pressed

1 tbs lemon juice

2 tsp chopped sage

2 tsp thyme, chopped

1 tsp rosemary

1/4 cup chicken broth

salt and pepper

Directions:

1. Preheat on high heat for 5 min

2. Season chicken with salt and pepper. Grill and medium level of oven for 15 min till done

3. Add chopped herbs, lemon juice, broth, garlic, salt and pepper in seperate pan. Heat on medium heat 1/2 min. Slice chicken on platter. Drizzle herb

Gong Bao Ji Ding

Ingredients:

2 bonelss chicken breast

3 garlic cloves and ginger

5 shallots

2 tbs oil

Handful dried red chillies

1 tsp whole sichuan pepper

2/3 cup peanuts/ cashews

Marinate:

1/2 tsp salt

2 tsp light soy sauce

1 tsp rice wine

1 1/2 tsp flour

1 tbs water

Sauce:

3 tsp water

3 tsp flour

1 tsp dark soy sauce

1 tsp light soy sauce

3 tsp black chinese vinegar

1 tsp sesame oil

1 tbs chicken stock

Directions:

1. Cut chicken into cubes. And marinate chicken.

2. Thinly slice garlic and ginger and chop shallots, half chillies and discard seeds

3.. Fry chillis and sichuan pepper

45. Add chicken till brown and add sauce
.
5. Add Ginger, garlic and shallots

6. Fry till shallots soft and dish lets out fragrance

Sweet and Sour Chicken

Serves 6



Ready: 50 min


Ingredients:

o 1 pound skinless, boneless chicken breast or thighs

o 1 beaten egg

o 1 cup package biscuit mix

o 1/3 cup water

o 1 1/2 cup oil

o 1 20 ounce can pinepple chunks

o 1/3 cup sugar

o 1/4 cup soy sauce

o 1/2 cup cider vinegar

o 2 tbs cornstarch

o 2 tbs paprika

o 1 tbs oil

o 1 large green pepper, cut into strips

o 4 green onions, length strips

o 2 cups tomatoes. 1/2

Instructions:

1. Cut chicken into 1 inch pcs. In a med bowl combine egg, biscuit mix and water. Dip chicken pcs into batter

2. Heat 1 1/2 cup oil and deep fry chicken 2 min. Remove and drain on paper towels. Discard oil

3. Sauce: drain pineapple, reserve juice. Add water to make 1 3/4 cup juice. In a bowl, combine sugar, soy, vinegar, cornstarch and paprika. Add pineapple juice and set aside

4. Add 1 tbs oil in wok. Stit-fry green peppers and onions 2 - 3 min till crisp-tender. Remove veg. Stir sauce to center of wok. Cook and stir till slightly thickened. Add veg, pineapple, tomatoes. Cook 2 min. Add chicken

5. Serve with rice

South Western Chicken Wrap

3/4 cup reduced-fat sour cream


2 to 3 tablespoons chopped pickled jalapeños

2 tablespoons fresh lime juice

Coarse salt and ground pepper

4 sandwich wraps (10 inches each)

3 cups baby spinach

3 cups shredded cooked chicken or turkey

1 can (15 ounces) black beans, drained and rinsed

1 large tomato, thinly sliced

1 small red onion, thinly sliced

1 avocado, thinly sliced

Directions:

1. In a bowl, whisk together sour cream, jalapeños, and lime juice; season with salt and pepper.

2. Spread wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, dividing ingredients evenly, layer spinach, chicken, beans, tomato, onion, and avocado. Fold two sides of wrap over filling, then roll tightly, ending seam sides down.

Rotisserie Chicken

Serves 6

15 min + 1 hr 30 min

Ingredients:

o 1 whole chicken

o 1 pinch salt

o 1/4 cup butter, melted

o 1 tbs salt

o 1 tbs paprika

o 1/4 tbs ground black pepper

Instructions:

1. season inside of chicken with salt. Grill for 10 min, high heat

2. Mix butter, salt, paprika and pepper

3. Turn grill to med and baste with mixture. Cook 1 1/2 hours

4. Internal temp 180degrees / 83 degree thigh

5. stand 10 - 15 min before cutting

Oriental Chicken (Rice Cooker)

Serves 4
30 min

10 min prep
 

Ingredients:

· 1 bell pepper, chopped

· 1 onion, top chopped

· 1 1/2 cups rice

· 1 (14 ounce) can chicken broth (add 1 cup water to bouillon cube) or 1 chicken bouillon cube (add 1 cup water to bouillon cube)

· 1 (8 ounce) can water chestnuts

· 1 (6 ounce) can chicken

· 1 (8 ounce) can sliced mushrooms

· 1/2 cup butter

Directions:


1. Mix ingredients together in rice cooker.



Set to "cook".



2. Dish is done when cooker goes off.



In microwave:.



1. Add 1 cup water with above ingredients.



2. Place in a deep casserole dish; cook on HIGH for 10 minutes.



3. Stir; cook on MEDIUM for an additional 30 minutes.

Piri Piri Chicken

Ingredients:


o 1 whole chicken, spatchcocked

o S & P

o Piri Piri Sauce:

o 6 - 12 fresh red chilli, depending on hotness

o 1 tbs garlic, blanched and chopped

o 1 tsp salt

o 1/2 tsp oregano

o 1/2 tbs paprika

o 100ml olive oil

o 50ml red wine vinegar

o To serve:

o salad

o chips

Instructions:

1. Make Piri-Piri sauce: preheat oven 180 degree celcius. Place chillis on roasting tray and roast 10 min

2. Cool and roughly chop chillis, place chillis, garlic, salt, oregano, paprika, olive oil and vinegar in a pan. Simmer 2 - 3 min

3. Allow mixture to cool, blend it to puree. Store in container at room temo. Can be kept till 1 month. Shake before using

4. Place chicken in sealable plastic bag. Add 1/2 piri-piri sauce, spreading evenly over chicken. Seal and marinate in fridge 1 hr

5. Preheat oven 200 degree celcius. Season chicken and cook 2 - 3 min, golden brown in pan

6. T/f to oven and roast 30 min till cooked through. Basting regularly with Piri-Piri sauce that remained