Kung Pao Chicken

Ingrediants :
Chicken
1 egg divied to 2
corn starch, salt and pepper
sesame oil
dried chilli
sambal,
scallion,
sugar, salt,
soya sauce,
oyster sauce
corn starch

Method :
Chicken

1. coat in egg white and corn starch, salt and pepper
2. Shallow fry

Sauce
3. Add sesame oil, dried chilli, sambal, scallion, sugar, salt, soya sauce, oyster sauce and corn starch
4. Add chicken and peanut
5. Toss and serve

Persian Roast Chicken

Ingrediants :
saffron with sugar
crush garlic
salt
lemon juice
tumeric
mixed spice
chilli powder
black pepper
 
Chicken
Onion
 
Method :
1. MIx Saffron with Sugar and water
2. Place all other ingrediants with chicken in a bed of slice onions
3, Marinate with Saffron sugar water
4. Bake

Simple Thai curry chicken

Ingredient :-
4 pieces chicken thigh
4 lemon grass
3 kaffier lime leaves
1 chilli
6 slices of ginger
1 1/2 cups coconut milk
1 tbsp fish sauce

Coriander to garnish

Method:-
1. Blend lemon grass, chilli, ginger and lime leave to a paste
2. Fry paste till fragrant
3. Add in chicken
4. Add in coconut milk
5. Add in fish sauce and simmer to cook
6. garnish with coriander and serve with rice

Braised Chicken

Ingrediant :-
chicken
Carrot
leek
parsley
coriander
celery
bay leaf
red pepper corn

Method :-
1. Flaten chicken and brown in olive oil.
2. Put in all vegy in and cook

cantonese chicken stir fry

Ingrediant :-
chicken
chinese cooking wine
soy sauce
oyster sauce
dark soya sauce
sesame oil
five spice powder
ginger
honey

Stir fry chicken

dried chilli
fry with chicken
salt
lime

chicken schnitzel

Ingredient :-
Chicken
flour
egg
breadcrumb

Method :-
1. Flaten chicken
2. lightly season chicken
3. coat chicken in flour, egg and breadcrumb
4. Fry

Steam chicken with hot and sour sauce

Ingredient :-
Dressing
Brown Sugar
Garlic
Coriander
Ginger
Spring Onion
Chilli

Light Soy
Black Vinegar
Sesame oil

1 tbsp of boiling peanut oil
Steam chicken

Method :-
1. Mix all the dressings together and score with peanut oil
2. drizzle over steam chicken

Chicken Scallapinies

Ingredients :
Chicken pieces
Onion
Garlic
1/2 cup of wine
1 1/2 cup of chicken stock
1 1/2 pinch of saffron
1/2 cup of cream
parley

Method
1. Season the chicken with salt and pepper
2. pan fry lightly on each side
3. remove chicken and add the onion, garlic, wine, stock and saffron till reduced
4. add in cream and parsley
5. pour over chicken

Dom chicken

Ingredients
2 large chicken thighs (I leave the skin on, but trim the excess fats around it)
3 tbsp DOM (D.O.M) Benedictine liquor (法国廊酒)
1 tbsp ginger juice (grate the ginger, take the ginger pulp and squeeze out the juice)
5 tbsp water/stock (I use clear chinese soup which I cooked that day)
1 tbsp wolfberries
10 red dates
- 1/2 tbsp sesame oil
- 10 shitake mushrooms, stems removed and then sliced thinly
- spring onions, sliced thinly to wispy strips (to garnish, optional)

Directions
1. Place the chicken thighs into a wide and deep plate. Line the bottom of the vessel with sliced mushrooms, reserving some to top the chicken.
2. Add in ginger juice, D.O.M, water/stock, sesame oil, wolfberries, red dates and the rest of the sliced mushrooms.
3. Cover the vessel with a lid or seal tightly with aluminium foil and cook the chicken on high heat until the water at the steamer is boiling.
4. Lower down the heat and continue to cook for about 40-50 minutes.
5. Season the soup with some salt if you like. I didn’t do that since I am using Chinese soup for the stock. Use a spoon to drizzle some soup onto the chicken. Garnish with spring onions. Serve with warm rice.

Notes:
- The original recipe calls for the chicken to be double boiled. If you prefer this method, place the chicken and ingredients in the double boiler pot and filled the outer pot with water (not covering more than half of the inner pot)). After cooking, arrange the contents into a bowl/plate.
- Whether you steam or double boil, the important thing is to seal the vessel you are using so as not to lose the aroma and soup due to evaporation.
- To test if the chicken is cooked, insert a fork in the thigh area. If clear liquid (no blood) runs out, it is cooked.

chicken briyani

Ingredients

For the spiced chicken
1 dessertspoon ready-made sweet chilli sauce or mango chutney
2 tsp ready-made curry powder
1 tsp ground cumin
3 garlic cloves, crushed to a paste with the edge of a knife
1 dessertspoon ginger syrup (from a jar of stem ginger)
1 tbsp plain yoghurt
8 chicken thighs, skin on, bone in, skin scored several times with a sharp knife

For the 'emergency biryani'
2 tbsp vegetable oil
½ onion, peeled, finely sliced
2 garlic cloves, crushed to a paste with the edge of a knife
100g/3½oz button mushrooms, sliced
1 tsp dried chilli flakes
1 tsp ground turmeric
500g/1lb 2oz basmati rice, rinsed thoroughly in cold water before cooking
100g/3½oz fresh peas
2 ripe tomatoes, chopped

Method

1. For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs.

2. Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands.

3. Cover the dish and chill in the fridge until needed, or ideally overnight.

4. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6.

5. Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs.

6. Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken.

7. Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through.

8. Meanwhile, for the 'emergency biryani', heat the oil in a large casserole that has a tight-fitting lid over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened and starting to colour.

9. Add the mushrooms and continue to fry for 2-3 minutes, or until softened.

10. Add the chilli flakes and ground turmeric and cook for a further minute, stirring well, until the spices are fragrant.

11. Add the rice and stir until well combined.

12. Add enough cold water to the pan to reach 1cm/½ in above the level of the rice.

13. Bring the water to the boil in the pan, then immediately cover the pan tightly with aluminium foil and cover with the lid. Continue to boil the rice for 4-5 minutes, then turn off the heat and leave the pan on the residual heat for a further 15 minutes (the steam in the pan will continue to cook the rice).

14. Carefully lift the foil covering and add the peas and chopped tomatoes. Return the foil covering and stand on the residual heat for a further five minutes, or until the rice is tender.

15. To serve, fluff the rice with a fork, then divide it equally among four serving plates. Place two quick-spiced chicken thighs alongside each serving. Serve with a lightly dressed green salad.

Thai Basil Chicken

Ingredients :
1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper

Method:
1. Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.

2. Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.

3. Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.