2 In 1 Steamed Chicken/Soup

Ingredients (Chicken)

1/2 kampung chicken
A half pot of water

Method
1) When the water has boiled, put the chicken into it and turn off the heat and let it steamed in the water for 5 min. Remove chicken. Repeat this for 3 times.
2) After the 3rd time, remove chicken and cut into pieces.



Ingredients (Soup)
2 Carrots, diced
Corn
2 tomatoes, cut into 4 pieces
2 Potatoes (diced)
2 Onions (chop into a few pieces)
Salt to taste

Method
1) With the pot of chicken stock, add in all the ingredients, and boil for another 1.5 hours on medium or low heat.
2) Add in salt to taste if necessary



Ingredients (Ginger Sauce, mix well)
1 no of shredded ginger
3 or 4 shallots, cut into small pieces
1 tbsp sesame oil
1 tbsp chicken stock
1-2 tbsp soya sauce

Chicken with Herbs and Vegetables

Ingredients
3 cloves of garlic, chopped
1/2 chicken, chopped to four pieces OR 2 chicken drumsticks with thighs, chopped to 4
1 stalk of celery, sliced
1/2 carrots, chopped to cube size
1 small potato, chopped to cube size
1 tomato, chopped to cube size
butter or oil
2 bowls of water (more or less)
Some dashes of Italian mixed herb (marinate the chicken for at least 30 min with this herbs)

Method
1. Fry garlic with butter or cooking oil till fragrant and add in potatoes, carrots, celery and tomato as last ingredients.
2. Fry for a few minutes and dish and set aside.
3. Heat up wok or sauce pan with some butter or cooking oil, and fry the chicken cutlets till the surface is slightly brown.
4. Add in all the fried vegetables and add in water to stew.
5. Cook for 20 minutes or til chicken is cooked.(base should not be too dry or watery)
6. Add salt to taste.

Fried Chicken Drumstick/Wings with Nam Yue

Ingredients:
5 no of chicken wings. Chopped into half to separate the wings
3 pieces of nam yue
1 no of egg
1/4 bowl of ginger juice
3 tbsp of fah tiew wine
2 tbsp cornflour

Method:
1) Marinate the chicken for at least 2 hours with the ingredients except for egg and cornflour.
2) Add in egg and cornflour before deep frying the chicken in medium heat.

Lemon Chicken (Western)

Ingredients

1 chicken breast, cut into half

More or less 10gm of butter

Some dashes of salt and pepper

About 1/3 of lemon juice

Methods

1. Rub in salt and pepper onto the chicken breast.

2. Add butter in a saucepan till it melts.

3. Fry chicken breast in medium heat till cook. Flip over to other side and vice versa when frying.

4. Add in lemon juice and cook for another minute.

5. Place chicken breast and sauce onto a plate.

Note: You can slice the chicken surface so it will be cooked faster. Don't cook too long if not chicken will not be tender.

 

Claypot/Rice Cooker Chicken

Serve 3 adults and two young children

Ingredients

Half a chicken, cut into small pieces

1 no Lap Cheong/chinese sausage, thinly cut

5 no mushroom,thinly cut

2.5 cups of white rice, cook with water

Seasoning

2 tbsp light soya sauce

2 tbsp oyster sauce

1 tbsp dark soya sauce

1 tsp or more of sesame oil

1 tsp or more of cooked oil

Dash of pepper

Method

1. Season chicken and mushroom with seasoning for at least half an hour.

2. Cook rice in the rice cooker for around 20-30 minutes till you see tiny 'holes' on the rice. When it is almost cooked, placed the seasoned chicken and mushroom and chinese sausage on top of rice.

3. Cook rice and chicken for another half an hour or till cooked. Serve hot with cut chilli in soya sauce.

Notes: You may use a claypot with this recipe and same method.

Remember to add less water than you normally would when cooking the rice. If not, the chicken will become too soggy.

Adjust the seasoning as I do not know how much rice you want to cook.

 

 

Bitter Gourd Chicken

Ingredients

Half of big bitter gourd/1 whole medium bitter gourd, cut into small pieces

3 cloves of garlic, minced

1 btsp fermented soya beans, minced

1 tsp fermented black beans, minced

some small slices of carrots (optional)

light soya sauce/sugar (optional. depends on the taste)

1 whole chicken, cut into small pieces

4 tbsp of cooking oil

1/2 cup of water

Method

1. Heat up oil in a wok. Add in garlic to stir fry till fragrant. Add in fermented black beans and soya beans. Stir fry for a while

2. Add in bittergourd and carrots. Stir fry for a short while.

3. Add in chicken and stir fry till fragrant and almost cooked.

4. Add in water and cover with lid to simmer.

5. Once the sauce thickens or when chicken is cooked, try the sauce. If it is not salty, add in about 1 tbsp or less of light soy sauce. If it is too salty, add about 1/3 tsp of sugar.

6. Dish and serve hot.

Tips: How to choose bittergourd. If you do not like eating bitter ones like me, choose light color ones and wide between those lines on the skin. If the lines are very near to each other, then it is bitter.

Steamed Chicken With Spring Onion

Ingredients
1/2 or 1 chicken
1/2 tbsp chopped garlic
3 stalks spring onion

Seasoning
2 tbsp oyster sauce
2 tbsp light soya sauce
2 tbsp fah Tiew wine
dash of sesame oil and pepper
500ml water

Method
1. Heat up 2 tbsp oil, saute chopped garlic until fragrant. Add in spring onions and stir fry until aromatic.
2. Add in all seasoning, chicken, water and bring to boil. Lower the heat, cover with lid and simmer for 20 minutes until the chicken is cooked.
3. Remove chicken, cut into pieces and arrange on a serving plate.
4. Remove the vegetables from gravy. Bring gravy to boil until it thickens and pour over chicken. Serve hot.

Note: Adjust your taste with more or less or the seasoning if you want to.
To cook this dish, you must use good brand of light soya sauce.

Ingredients
1 medium size chicken, cut into small pieces
2 tbsp oyster sauce
2tbsp dark soya sauce
2 tbsp fah Tiew wine
10 slices of ginger, julienne cut
2 tbsp cooking oil
1.5 rice bowl of water

Method
1. Heat up oil in a wok. Add in ginger and stri fry till fragrant or turning brown. Add in chicken and continue to stir fry till almost cook and starting to turn brown.
2. Still in high heat, add in oyster sauce and dark soya sauce. Mix well.
3. Add in water and when it starts boiling, cover with lid (optional) and let it simmer till the sauce is slightly thickened. Add in Fah Tiew wine from the side of the wok. Dish and serve.

The sauce is up to your liking. If you would like more, add more water and if less, simmer till it thickens.
If you would like to eat more ginger, add more but to warn you, it is slightly 'spicy' for the kids

Mushroom With Meat/Chicken Feet

Ingredients
18 numbers of Chinese mushroom, soak in water overnight before cooking
3 dried oysters
150g of thinkly sliced pork
3 cloves of garlic
3 tbsp cooking oil
1.5litre water

Seasoning
1 tbsp dark soya sauce
1 3/4 tbsp oyster sauce

Methods
1. Add in garlic into hot oil in a wok and fry till fragrant.
2. Add in pork and stir fry till cooked.
3. Add in mushroom and dried oyster and stir fry for a minute.
4. Add in seasoning.
5. Add in water and bring the mushroom to boil for about 1 minute.
6. Simmer in slow heat for about 2 hours.

* You may add in less water if you want less sauce.
* You may replace pork with chicken.

Chicken Curry

This is one of my mum's specialty. Try it!!

4-6 servings

Ingredients
1 whole normal chicken (approx. 1kg-1.3kg), chopped into chunky pieces
6 no potatoes, cut into desired size
6 stalks lemon grass, lightly smashed
12 stalks curry leaves, leaves only
1 1/2 no coconut, milk only
1 1/2 cups water
6 tbsp chilli paste
5-7 tbsp oil

Ground Spice Ingredients (combine)
30 shallots
15 cloves garlic

Seasoning
3 tsp sugar or to taste
2 tsp salt or to taste

Method
1. Deep fry potatoes until brown or cooked.
2. Remove and put it aside.
3. Heat oil in a wok, stir fry ground spice ingredients, chilli, lemon grass and curry leaves until
frangrant.
4. Put in chicken and fry for 10-12 min.
5. Add in water and pototoes.
6. Cover wok with lid and let it simmer for about 10 min.
7. Add in coconut milk.
8. Add in seasoning to taste.
9. Cook until gravy turns thick.
10.Dish out and serve hot with steamed rice.