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.