Ayam Penyet

Ingredients:

6 large chicken legs, deboned

2 stalks lemon grass, crushed

2 bay leaves (daun salam)

1 tbsp coriander seeds (ketumbar)

1/2 tsp ground cumin (jintan manis)

2 tbsp thick coconut milk

1 tsp sugar

1 tsp salt

2 tbsp cooking oil

Ingredients to grind:

120g lengkuas, peeled and sliced

1 red chilli, seeded

2 cm knob tumeric

4 slices ginger

3 cloves garlic

3 candlenuts (bush keras)

Method:

1.  Fry coriander seeds over slow fire till fragrant then grind coarsely.

2.  Wash chicken and drain well.  Prick chicken all over with a fork.

3.  In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai.  Add chicken and mix thoroughly.  Leave to marinade for 30 minutes.

4.  Grease base of cooking pot with some cooking oil.  Arrange chicken in pot, add crushed bay leaves.  Cover pot and cook over moderate heat for 8 minutes.  Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry.  Remove chicken and drain off excess liquid.

5.  Grill or roast chicken on high heat, 250 deg C until golden brown on both sides.

Chicken Wings With Garlics

Ingredients:

10 chicken wings

10 cloves garlic, smashed

2 tbsp cooking oil

1 cup water

Seasoning:

2 tbsp oyster sauce

1 tbsp light soya sauce

1/2 tbsp dark soya sauce

a pinch of salt

Method:

1.  Cut each chicken wing into 2 pieces.  Rinse and drain.

2.  Heat 2 tbsp oil in wok, saute smashed garlic until fragrant.

3.  Add chicken wings, seasoning and one cup water.

4.  Let simmer over medium heat for about 20 minutes or until wings are tender.

Fried Chicken Wings With Shrimp Sauce

Ingredients:

10 chicken wings

Marinade:

2 tbsp shrimp paste (har cheong)

1 tbsp sugar

1 tbsp lime juice

1 tbsp Chinese rice wine

1/4 tsp pepper

1/2 tbsp shallot juice

1/2 tbsp garlic juice

2 to 3 tbsp cornflour (optional)

Method:

1.  Rinse the chicken wings and pat dry.

2.  Add the marinade and mix well.  Leave to marinade for 5-6 hours.

3.  Remove the marinated chicken wings and drain.

4.  Deep-fry in hot oil over medium heat for about 7 minutes, then turn to high heat and deep-fry until golden brown.

5.  Dish up and drain well.

Fried Crispy Wing Drumsticks

Ingredients:

10 pieces chicken wing drumsticks

Marinade:

2 tbsp light soya sauce

1 tbsp Stone’s ginger wine

1 tsp salt

1 tsp sugar

1 tsp pepper

1 tsp custard powder

1 egg white

Coating:

60g tapioca flour

2 eggs (beaten)

1 cup breadcrumbs

Method:

1.  Clean chicken wing drumsticks.  Push the meat to one end of the bone.

2.  Marinate with marinade for approximately 30 minutes.

3.  Coat the marinated chicken wing drumsticks with tapioca flour, then dip in beaten eggs and coat well with the breadcrumbs.

4.  Deep-fry in hot oil over medium heat until crispy and golden brown.  Dish up and drain well.

Grilled Chicken Wings

Ingredients:

10 chicken wings

Marinade:

1 tbsp oyster sauce

1 tbsp light soya sauce

1/2 tbsp dark soya sauce

1 tbsp Chinese rice wine

1 tbsp ginger juice

1 tbsp honey

1 tsp sesame oil

a dash of pepper

a pinch of salt

Method:

1.  Clean chicken wings and pat dry with paper towel.

2.  Marinate chicken wings with marinade for 3 hours or longer.

3.  Grill chicken wings under high heat till golden brown.

Chicken Wings With Golden Lilies

Ingredients:

6 chicken wings

20 pieces golden lilies (‘kum chum’)

5 dried shitake mushrooms

5 red dates, stoned

1 tbsp oil

1/2 tbsp chopped garlic

Seasoning:

1 tbsp oyster sauce

1 dsp ginger juice

1 tsp rice wine

1 tsp sesame oil

1 tsp light soya sauce

Method:

1.  Cut chicken wings into pieces.  Wash and drain.  Season with seasoning for 30 minutes.

2.  Remove hard stems from dried golden lilies and soak till softened.  Wash and squeeze dry.

3.  Soak dried mushrooms till softened.  Remove mushroom stalks and squeeze dry.  Slice mushrooms thinly.

4.  Soak red dates, wash and cut into slices.

5.  Heat 1 tbsp oil and fry chopped garlic till golden brown.  Remove and set aside.

6.  Place golden lilies on a steaming plate.  Arrange chicken pieces on top of golden lilies.  Spread sliced mushrooms and red dates over chicken.

7.  Steam over high heat for 20 minutes till chicken is cooked.  Sprinkle with chopped fried garlic.

Ayam Tempra

Ingredients:

1- 1 kg chicken

2 big onions, cut into rings

5 green chillies, sliced diagonally

5 red chillies, sliced diagonally

3 tbsp oil

Gravy:

250ml water

1 tbsp sugar

2 tbsp dark soya sauce

1 tbsp lime juice

1 tsp vetsin

1/2 tsp salt

Method:

1.  Wash and cut chicken into bite-size pieces.  Marinate the chicken pieces with half the soya sauce for 5 minutes.

2.  Heat 1 tbsp oil in a wok.  Stir-fry the onion rings, sliced red and green chillies for 1 minute over a strong flame.  Add the remaining half of the soya sauce.  Remove and set aside.

3.  Heat another 2 tbsp oil in the wok.  Stir-fry the chicken pieces and cook for 5 minutes.  Add in the water and simmer for 20-25 minutes till chicken is tender.

4.  Add in lime juice, salt and sugar to taste. 

5.  Top with fried onion rings and chillies.

Cashew Nut Chicken

Ingredients:

3 chicken breasts

2 cups cashew nuts

2 fresh red chillies, diced

Seasoning:

1 tsp sesame oil

1 tsp vetsin

1 tsp salt

1 tsp bicarbonate of soda

1 tbsp ginger juice

1 tbsp sugar

1 tbsp chinese rice wine

2 tbsp light soya sauce

2 tbsp oil

4 tbsp cornflour

Method:

1.  Wash and cut chicken breasts into bite-sized pieces.  Marinate with seasoning for 1/2 hour.

2.  Boil cashew nuts first, drain, then fry with a little oil.

3.  Heat a little oil in a wok.  Add in the diced chillies and chicken pieces.  Sprinkle with 4 tbsp water and 2 tbsp rice wine and stir-fry  till chicken is tender.  Lastly add in the cashew nuts.

Chicken Stewed With Chestnuts And Mushrooms

Ingredients:

1 chicken

300g fresh chestnuts

10 dried shitake mushrooms

10 slices ginger

5 cloves garlic, smashed

3 tbsp cooking oil

11/2 cups water

Seasoning:

1 tbsp oyster sauce

1 tbsp dark soya sauce

1 tbsp sugar

1 tsp sesame oil

a dash of pepper

Method:

1.  Cut chicken into serving pieces.  Wash well and drain.

2.  Remove stems from mushrooms.  Soak mushrooms in hot water till softened.  Wash and squeeze dry.

3.  Boil chestnuts in water for 10 minutes.  Cool and gently ease off the skin from the chestnuts.  Wash and drain.

4.  Heat 3 tbsp oil in a wok.  Saute garlic cloves and ginger slices till fragrant.  Add chicken pieces and stir-fry for 5-7 minutes.

5.  Add mushrooms, chestnuts, seasoning and water. Stir well and cover wok.  Simmer over medium heat for 35-40 minutes, stirring occasionally.  Cook till chicken is tender and gravy is thick. 

Grilled Chicken Wings With Serai

Ingredients:

1 kg chicken wings

Seasoning:

1 tbsp garlic chilli sauce

1 tbsp ginger juice

1 tbsp sherry

1/2 tsp vetsin

1/2 tsp sugar

1/2 tsp salt

Ingredients to blend:

4 shallots

4 cloves garlic

3 stalks serai

1 cm piece tumeric

Method:

1.  Wash chicken wings and drain. 

2.  Mix chicken wings with seasoning and blended ingredients.  Mix well and leave to marinade for 1 hour or longer.

3.  Place marinated chicken wings on tray lined with foil and grill till cooked and brown.

Steamed Mushrooms With Chicken Wings

Ingredients:

500g chicken wings

20 dried chinese mushrooms

8 red dates, stoned

300ml boiling water

few slices ginger

Seasoning:

2 tbsp chinese rice wine

 1/2 tsp sesame oil

1 tsp salt 

a pinch of pepper

Method:

1.  Wash mushrooms, cut off stalks and soak in boiling water.  Leave to soak overnight.  Retain liquid.

2.  Cut chicken wings into 2 pieces each.  Wash and drain dry.  Marinate with seasoning for 1/2 hour.

3.  Place chicken wings into a steaming pot with the mushrooms, red dates and mushroom water.  Top up with sufficient boiling water to half-fill the pot.  Place in a steamer and steam over high flame for 1 hour. 

Stuffed Chicken

Ingredients:

1 chicken about 1.5 kg

1 chicken liver, chopped

250g minced pork

1 hard boiled egg

8 chestnuts

10 button mushrooms

1 carrot

3 gherkins, chopped

1 big onion, chopped

1 stalk spring onions, chopped

2 tbsp green peas

Seasoning:

1 tbsp light soya sauce

1/4 tsp vetsin

a dash of pepper

a pinch of grated nutmeg

salt to taste

1 egg

Method:

1.  Debone chicken, wash clean and rub with 1/2 tsp salt and a dash of pepper.

2.  Boil carrot and chestnuts and cut into small cubes.  Cut button mushrooms into small pieces also.

3.  Combine minced meat with all other ingredients, add seasoning and mix well to make stuffing.

4.  Put 1/2 the stuffing into the chicken, add the hard boiled egg and top with remaining stuffing.  Stitch up the opening and steam for 45 minutes.

5.  Dab chicken with butter and grill until brown.

Chicken Stew

Ingredients:

4 chicken drumsticks

2 potatoes, cut into quarters

1 carrot, cut into rings

5 dried mushrooms, soaked

1 small can button mushrooms

1 big onion, sliced

4 shallots, sliced

60g green peas

2 slices ginger

Marinate:

1 tbsp light soya sauce

a pinch of pepper

cornflour for coating chicken

Gravy:

5 bowls water

1 tsp salt

2 tsp sugar

1 tsp sesame oil

1 tsp dark soya sauce

2 tsp light soya sauce

1/2 tsp vetsin

dash of pepper

Thickening:

2 tbsp cornflour

3 tbsp water

Method:

1.  Trim off fat from skin of drumsticks. Cut each drumstick into 3 pieces.  Wash and drain dry.

2.  Marinate chicken with marinate for 1/2 hour.  Coat with cornflour and deep-fry till brown.  Remove and drain.

3.  Heat wok with 1 tbsp cooking oil, fry sliced shallots till brown, add ginger and onions.  Add chicken, potatoes, carrots dried mushrooms, button mushrooms and green peas.  Pour in gravy mixture, cover pot and cook till chicken is tender.

4.  When chicken is done, thicken gravy with cornflour mixture.  Dish up and serve.  

Chicken Opor

Ingredients:

1 chicken, cut into 4 pieces

150ml thick coconut milk

150ml thin coconut milk

2 stalks serai, crushed

2 daun limau perut (lime leaves)

1 level tbsp ketumbar powder

1 level tsp jintan puteh powder

4 tbsp oil

Ingredients to be blended:

1/2 thumb size piece lengkuas

1/2 thumb size piece ginger

8 buah keras

2 cloves garlic

20 shallots

Method:

1.  Heat 4 tbsp oil in pan, add crushed serai and fry till fragrant.  Add blended ingredients, powdered ingredients and lime leaves and fry until fragrant and well cooked.

2.  Add in chicken pieces and thin coconut milk.  Simmer until chicken is tender.

3.  Add in thick coconut milk and season with salt and sugar to taste.  Let boil until gravy is quite thick.

Chicken Rendang

Ingredients:

1 fat chicken, cut into pieces

500g potatoes, skinned & quartered

500ml coconut milk from 2 coconuts

Ingredients to be blended:

10 red chillies

20 shallots, sliced

1 big onion, sliced

a thumb size piece of lengkuas (20g)

a thumb size piece of ginger (10g)

1 piece belachan (2 x 2 cm)

1 tbsp ketumbar paste (coriander)

1 tbsp dry chilli paste

3 tbsp dry grounded coconut

3 whole lemon grass, crushed

Seasoning:

1 tbsp sugar

1/2 tbsp salt

2 tbsp assam + 150ml water

Method:

1.  Clean and cut chicken into pieces.

2.  Pare and cut potatoes into quarters, wash with salt water and drain.  Fry lightly in a little oil.

3.  Blend chillies with sliced onion, shallots, lengkuas, ginger and belachan.   Mix with chillie paste and ketumbar paste.

4.  Heat oil in wok till hot and fry blended ingredients till fragrant.  Add in crushed lemon grass, chicken pieces and coconut milk and fry till chicken is half cooked.  Add in the lightly fried potatoes.

5.  Cook until very dry then add in salt, sugar, ground coconut and assam juice.

Hainanese Chicken Chop

Ingredients:

200g chicken thigh, deboned

salt and pepper to taste

50g plain flour

1 egg, beaten

Oil for deep frying

Method:

1.  Clean and season chicken thighs with salt and pepper to taste.

2.  Coat chicken with beaten egg and dredge in the flour.  Deep fry chicken until golden brown.  Dish out onto a serving plate.

Ingredients for Gravy:

100g potato wedges

1 tbsp butter

1 clove garlic, minced

1/2 cup chicken stock

30g big onion wedges

50g tomato wedges

20g green peas

salt and pepper to taste

Seasoning:

40g Lea & Perrins sauce

30g tomato sauce

1/2 tsp cornflour mixed with

1 tbsp water

Method:

1.  Heat oil in a deep fryer.  Deep fry the potato wedges to half cook them.  Dish out and drain on paper towels.

2.  In a frying pan, heat the butter and saute the minced garlic for a few seconds.  Add the half-cooked potato wedges and the chicken stock.  Cook over a low fire for 5 minutes.

3.  Add the onion and tomato wedges and green peas and stir fry for a few seconds.  Add seasoning to taste and thicken gravy with the cornflour mixture.  Pour gravy over chicken chop and serve immediately.

Wine Sauce Fried Chicken

Ingredients:  2 spring chicken

Seasoning:

2 tbsp chopped shallots

2 tbsp L & P sauce

3 tbsp HP sauce

2 tbsp dark soya sauce

2 tbsp cooking oil

1/2 cup chinese rice wine

1 tsp mustard powder

1 tsp black pepper powder

1 tsp tobasco sauce

1 tsp salt

1 tsp vesop

2 bay leaves

Method:

1.  Wash and cut spring chicken into halves and season with seasoning ingredients for 2-3 hours.

2.  Grill chicken until brown and cooked.  Pour wine sauce over before serving.

Ingredients for Wine Sauce:

2 cloves garlic, chopped

2 big onions, chopped

4 stalks chinese parsley

1 tbsp Maggi chilli sauce

1 tsp black pepper

1 tsp tobasco sauce

1 tsp salt

1 tbsp sugar

1 tbsp lemon juice

2 tbsp water

1/2 cup wine

1 tin tomato soup

Method:

 1.  Heat some oil in wok and fry the chopped garlic and onions till fragrant.  Add in the rest of ingredients and bring to a boil.

2.  When boiled, pour over grilled chicken pieces and serve.

Balinese Fried Chicken

Ingredients:

6 pieces large chicken thighs

2 cups coconut milk

2 tbsp fried coriander seeds, crushed

2 stalks serai, crushed

2″ piece lengkuas, crushed

150g gula melaka

1 tbsp assam paste

1 tsp five-spice powder

1 tsp vesop

3 tsp salt

Ingredients:

1.  Boil chicken thighs with all the other ingredients for 15 minutes.  Remove chicken thighs and drain.  Sieve gravy and use it for making the sambal for the fried chicken.

2.  Deep fry chicken thighs for 2 to 5 minutes or till chicken is brown and cooked.  Serve with sambal.

Ingredients for Sambal:

40 dried red chillies or 2 tbsp chilli paste

10 shallots

4 cloves garlic

1/2 square piece belachan

Method:

1.  Blend shallots, garlic and belachan together.

2.  Fry blended ingredients in 1/2 cup oil till fragrant.

3.  Add chilli paste and stir-fry over slow fire adding the chicken gravy and fry till cooked and thick.  Add salt and sugar to taste.

4.  Serve fried chicken with sambal, topped with chilli padi and chopped pineapple.

Ayam Panggang

Ingredients:

1 chicken cut into 2 pieces

11/2 cup coconut milk

1 tsp tamarind + 1/2 cup water

salt, sugar and vetsin to taste

4 tbsp oil

Ingredients to blend:

2 stalks lemon grass

1″ lengkuas (blue ginger)

3/4″ kunyit (tumeric)

2 cloves garlic

10 fresh red chillies (or use 1 tsp chilli powder)

20 shallots (or use 2 big onions)

Method:

1.  Heat oil in pan and fry blended ingredients until fragrant and well done over simmering fire.

2.  Add chicken, salt and coconut milk and simmer until chicken is tender.  Add in vetsin, sugar and tamarind juice and fry until gravy is thick and golden in colour.

3.  Dish out chicken from gravy and grill in oven until both sides are brown.  Place chicken on serving dish and pour gravy over it.

Stir-Fried Chicken With Sesame Oil & Ginger

Ingredients:

1 whole chicken

50g old ginger

5 tbsp sesame oil

Seasoning:

2 tbsp light soy sauce

1 tbsp oyster sauce

1/2 tbsp dark soy sauce

3 tbsp rice wine

some water

Method:

1.  Wash chicken and cut into small pieces. Blanch in boiling water,  then wash under running tap water, drain.

2.  Scrape off  skin from ginger and cut into thin strips.

3.  Heat sesame oil in wok and saute sliced ginger until slightly brown and fragrant.  Add in chicken pieces and keep on stir-frying until fragrant, add in rice wine and sprinkle with some water.

4.  Add in seasoning and simmer until chicken is cooked.

Grilled Chicken With Coriander

Rempah Ingredients:

2 tbsp toasted coriander powder

10 buah keras

2 cloves garlic

8 shallots

20 g ginger

20 g lengkuas

1 tsp ground pepper

Method:

Grind above ingredients till fine.

Ingredients:

5 chicken breast

grill chicken rempah

1 cup thick coconut milk

1/2 cup brown sugar

4 tbsp light soya sauce

4 tbsp dark soya sauce

1 tsp vesop

2 lemon leaves

1 lemon (halved)

Method:

1) Cut chicken breasts into halves, flatten them with the back of the knife.

2) Fry grill chicken rempah till fragrant then add in coconut milk and seasonings.

3) Add chicken breasts and saute till done.

4) Lastly, add in the lemon juice.

Chicken Adobo

Ingredients:

1-1.5 kg chicken – cut into 8 pieces

1/2 cup rice vinegar

2 Tbsp dark soya sauce

1/4 tsp white pepper corns, crushed lightly

1 small bay leaf

3 cloves garlic, chopped finely

1/2 cup water

4 potatoes, peeled and quartered

1 cup fresh or canned pineapple cubes

Method:

1.  Place all ingredients, except the potatoes and pineapples in a pan and simmer for half an hour or until the chicken is tender.

2.  Add the potatoes and pineapple cubes and continue simmering until the potatoes are done.  Add more water if the gravy is not enough to cook the potatoes.

Note:  Before cooking, soak chicken pieces in 7-up or sprite for 1/2 hr.  This gives meat good flavour.