Showing posts with label Recipes : Chicken. Show all posts
Ingredients :
- 2 chicken legs (whole)
- 3 tablespoons sugar
- 2 whole bulbs garlic (remove skin)
- Approximately 15 - 20 white peppercorns
- Warm water
- 1 piece star-anise (optional)
- 2 pieces hard-type beancurd (optional)
- 2 large hard-boiled eggs (optional)
Seasoning :
- 2 to 3 tablespoons dark soya sauce
- 1/2 teaspoon of salt
Directions :
- Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).
- Once sugar fully caramelised, add chicken legs and let it “sear” for 1 minute on each side. Add water to cover the chicken by 1 to 2 cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat, cover lid and let it simmer for 30 minutes to an hour.
- To serve, separate gravy from the rest of the ingredients. Chop the chicken to desired size, cut beancurd into quarters and half the eggs.
Ingredients :
- 500 gms chicken (thighs are great, chopped into medium pieces, remove skin if you want the curry to be less oily)
- 3 potatoes (skinned, cut into chunks)
- 2 large onions (chopped)
- 5 tablespoons cooking oil
- 1 litre water / fresh milk
- ½ cup curry leaves
- Salt and sugar to taste
Spices :
- 2 heaped teaspoons meat curry powder
- 1 heaped teaspoon chilli powder
- 1 teaspoon mustard seeds
- 2 pieces cardamon
- 1 piece star anise
Directions :
- Heat oil in wok and fry potatoes till golden brown. Remove, drain and set aside.
- Mix curry powder and chilli powder together in a bowl. Add water gradually whilst stirring to make a thick paste.
- Heat 2 tablespoons oil in a wok / pot and fry onions on medium heat till translucent. Add mustard seeds and continue stirring for 1 minute to bring out the aroma. Add chicken pieces and stir well till chicken is cooked on the outside. Increase to high heat and add water / fresh milk and allow to boil. Just before boiling point, add potatoes, cardamom and star anise, stir well and reduce to medium heat.
- Allow to simmer for 30 minutes to an hour (as you start simmering, add sufficient water / milk to cover the top most part of chicken). Add curry leaves, sugar and salt to taste 10 minutes before serving.
Ingredients :
- ½ a chicken, chopped into bite-sized pieces
- 5 dried Chinese mushrooms, soaked and halved
- 5 slices ginger
- 2 stalks spring onion
- 1 tbsp rock sugar
- 125ml light soy sauce
- 1 can (325ml) Coca-Cola
- ½ tsp salt
- ½ tsp sesame oil
Directions :
- Combine chicken, mushrooms, ginger, spring onion, rock sugar and light soy sauce in a saucepan. Bring to a boil. Reduce the heat and simmer for 8-10 minutes.
- Add Coca-Cola, salt and sesame oil and continue to simmer for 10-15 minutes or until gravy is reduced. Serve immediately.
Ingredients :
- 500 grammes of chicken supreme (the most tender part of chicken breast which is longish in shape, slice it to cubes / thick diagonal slices)
- 20 dried chillis (pre-soaked for 30 minutes, seeded and cut into halves)
- 5 cloves garlic (chopped)
- 4 tablespoons of cooking oil
Marinade :
- 1 tablespoon chinese cooking wine
- 1 tablespoon dark soya sauce
- 2 tablespoon corn flour
Seasoning :
- 2 tablespoon chinese cooking wine
- 3 tablespoons of sugar
- 1 teaspoon of sesame oil
- 1 tablespoon white vinegar (or squeeze approximately 10 limes or more for juice)
- 1 teaspoon of cornflour
- 1/2 tablespoon of light soya sauce
- 1 tablespoon of water
Directions :
- Pound meat slightly with blunt side of knife or tenderiser. Marinade for 30 minutes.
- Heat oil in wok, fry the dried chilli for 30 seconds and then add the garlic. Continue to stir-fry till garlic begin to brown. Add chicken and fry till cooked (if you wish to add cashew nuts, add them now). Then add seasoning, stir well until evenly distributed and gravy dries up.
- Serve hot with steamed white rice.
Ingredients :
- 4 tbsps cashew nuts, roasted
- 2 chicken thighs, deboned and the meat cut into 5cm pieces
- 3 tbsps oil
- 1½ tbsp Lee Kum Kee chilli bean sauce
- 6 dried chillies, soaked, seeded and cut into two or three pieces
- 2 tbsps Lee Kum Kee Sichuan chilli paste
- 3 cloves garlic, minced
- 5 thin slices of young ginger
- White part of two spring onions
- 1 tsp sugar
- 1 tsp rice vinegar
- 1 Tbsp water
Directions :
- Heat oil in the wok. Fry the dried chillies. Dish out and drain.
- Fry garlic, ginger and the spring onion heads. Add the chilli bean sauce and fry till fragrant. Add dried chillies.
- Put in the chicken, stir for two minutes, then add rice vinegar, add sugar. Then add water. Let the chicken simmer till it’s moist and sticky. Taste for saltiness before adding any salt
- Dish out and sprinkle the cashew nuts on top before serving.
