Poultry

Braised Chicken Wings with Sweet Potatoes

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Ingredients

• 1 Sweet potato (medium to large size - chunk)
• 6 Chicken wings (cut the drumplets and wings into 2 parts)
• 3 cloves Garlic (minced)
• Snowpeas/Snap peas (a few pieces - optional)
• 2 tbsp Light soy sauce (or according to preferred taste)
• 1 tbsp Dark soy sauce (or according to preferred tone)
• 1.5 cups Water
• Dash of pepper
• Corn flour solution (to thicken sauce)

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Method

1. Heat up wok with a little oil and gently pan fried the sweet potato chunks. Lift them up.
2. Add some more oil and pan fried the chicken wings till they turned brownish. Lift them up.
3. In the same wok, saute the minced garlic till fragrant and toss in the chicken wings, stir, add dark soy sauce and light soy sauce, stir and add in water. Covered and turn on low fire for and simmer for10 minutes stirring occasionally.
4. Toss in the sweet potato chunks, stir and continue to simmer on low fire for another 10 minutes.
5. When you are about to turn off the fire, toss in the sweetpeas/snap peas, stir, add in corn flour solution and stir till well mix. Cover and switched off the fire.

   Herbal Chicken

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   Ingredients

6. 1/2 Kampung chicken (farm run chicken) - cut into small pieces
7. A few slices of Dang Gui (Angelica sinensis)
8. A few slices of Yuk Chok (dried polygonatum)
9. 1tbsp Wolfberries (Goji berries)
10. Salt
11. Water

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Methods

1. Wash, clean and rub some salt to the chicken and place in a deep set plate.
2. Place all the herbal ingredients all over the plate and add in enough water to cover the chicken pieces.
3. Steam for 15-20 minutes until chicken are thoroughly cooked. Serve.

   Oyster Sauce Chicken with Potatoes

   

   Ingredients

4. 3 Chicken drumsticks with thighs (cut to smaller pieces)
5. 2 Potatoes (medium size cut into big chunks)
6. 1 Onion (sliced)
7. 3 cloves Garlic (smashed/chopped)
8. 1/2″ Old ginger (sliced)
9. 2 tbsp Oyster sauce
10. 1 tbsp Black soy sauce
11. Water (depends on how much gravy you wanted)
12. Light soy sauce for taste

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Method

1. Heat up wok with some oil and saute the ginger and garlic then the onion slices. When they turned soft, add in the chicken pieces and stir vigorously.
2. Pour in the black soy sauce and continue to stir so the sauce covers all the chicken pieces. Next add in the potatoes chunks. Stir to get them well mixed.
3. Add in oyster sauce and water and let simmer for 15-20 minutes.
4. If you added too much water and the gravy is too watery, you can add a small amount of corn flour solution to thicken it.

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Indonesian Spicy Roast Chicken

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Ingredients

• 4 Chicken drumsticks
• 250ml Thick coconut milk
• 2 stalks Lemongrass
• 2 pcs Kaffir lime leaves
• 2 tbsp oil
• Salt an sugar for taste

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Grounded Spices

• 2 Red chilies
• 2 Dried chilies (soaked)
• 5 pips Garlic
• 5 nos Shallots
• 1/2 cm thick Turmeric or 1 tbsp Turmeric powder
• 3/4 cm thick Gelangal or Lengkuas (blue ginger)
• 3 nos Candle nuts (buah keras)

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Method

1. Stir fry the grounded ingredients till fragrant and add in coconut milk with salt and sugar.
2. Cook the ingredient till thick then put in the chicken. Stir till the chicken is 80% cooked then lift up and place chicken on a baking tray lined with banana leaf. Pour all remaining sauces on top.
3. Bake the chicken at 200 C for 30-40 minutes till chicken turn brown. Served with white rice.

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Stir-fry Capsicums with Black Pepper Chicken

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Ingredients

• 1/2 Green capsicum - cut into squares chunks
• 1/2 Red capsicum - cut into squares chunks
• 1 Onion
• 150g Chicken (sliced or cubed)
• Corn flour
• Black Pepper
• Light soy sauce
• 1/2pcs of Chicken or Anchovies stock cube
• Water

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Methods

1. Marinate the chicken with some light soy sauce, corn flour and black pepper and let it stand for about 10 minutes.
2. Heat up wok and saute the sliced onion till fragrant, dump in the capsicums and stir for a few minutes.
3. Add in the chicken and continue to stir, add about 1/4 cup of water and let it simmer for a while either covered or uncover. Then add in the stock cube and continue to stir.
4. When the chicken is cooked, mix a little corn flour with a little water and pour over the mix to thicken the sauce before serving.

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Steamed Chicken in Ginger & Wine

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Ingredients

• 2 pcs Chicken drumstick and thighs
• 1 pc Ginger (3″ long or more depending on your preference)
• Light soy sauce for taste
• 1tbsp Shou Xing Wine
• Pepper (optional)
• Water (add some if you want more sauce)

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Method

• Chop chicken into smaller pieces and spread the grated ginger onto them together with the ginger juice.
• Pour in light soy sauce and wine before steaming for 15-20 minutes.

  Fried Tumeric Whole Chicken Leg

  

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  Recipes

• 2 whole Chicken legs
• 1.5tbsp Tumeric powder (recommended to use freshly pound tumeric)
• 1/2 Lemon (juice)
• Sprinkle of pepper
• Salt to taste

Methods

1. Lightly cut lines on both top and bottom of chicken so the marinate can penetrate through. Rub in all the spices and lemon juice and leave it to marinate overnight in the fridge.
2. Heat up wok with a little oil (the chicken skin will release oil so don’t have to use too much oil if you are using a non-stick wok) and fry both chicken legs on slow fire.
3. For better taste, you can cut some curry leaves when you marinate the chicken.

   Sourish Curry Chicken

   

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   Ingredients

4. 4 pcs Chicken thighs with drumsticks (cut into 3 pcs)
5. 4pcs Potatoes (medium size and cut into 4 sections)
6. Water (approx. 1 cup)
7. Coconut milk - 1 whole or approx. 200ml

(A) - Blender/grind

• 8 Chilies
• 2 Chili padi (optional)
• 1 stalk of Lemongrass
• 4 cloves Garlic
• 6pcs Shallots
• 1tbsp Turmeric powder
• Belacan (0.5mm x 1″)

(B) - Additional

• 1 stalk of Lemongrass - smash the end
• 1pc Cinnamon stick
• 6pcs Shallots - cut into 4 sections
• 1pc Tomato - big or medium size, cut into 4 sections
• 1tbsp Lemon juice
• 3 stalks Curry leaves (removed the stems)

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Methods

1. Heat up wok with some oil enough to fry the potatoes till golden brown.
2. With remaining oil from the potatoes, fry the chicken pieces lighty for 2-3 minutes.
3. Blender item (A). Put about 2tbsp of oil and fry till fragrant, add in the stalk of lemongrass, curry leaves and cinnamon stick. Stir for a few minutes then add in the cut shallots.
4. When shallots soften, add in water and continue to stir (you may want to change over to a caserole pot if you are using a non-stick wok to avoid scracthes by the chicken bones) and when boil, add in the fried chicken pieces and stir.
5. When the curry boils again, add in the fried potatoes pieces and stir till boil before adding the tomato and lemon juice.
6. Before serving, add in the coconut milk.

Tips: Frying the potato pieces is to help it to disintegrate at a slower pace

Stir-fry Bittergourd and Chicken with Preserved Black Beans

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Ingredients

• 1 medium Bittergourd - sliced to 4/5mm thick in a slanting manner
• 200g Chicken breat meat - sliced thinly
• 1 chili - chopped
• 4 cloves Garlic - chopped
• 10g Preserved black beans
• Corn flour
• Salt
• Black soy sauce
• Light soy sauce
• Pepper
• Water

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Methods

1. Heat up wok with some oil, lightl fry the sliced bittergourd till 70% soft, lift up.
2. Add in more oil into wok and sautee the chopped garlic, chilies and preserved black beans.
3. Add in chicken (marinated with some corn flour, light soy sauce and pepper) and stir until about 50% cooked, add in the fried bittergourd, add in a little dark soy sauce for a dark tone.
4. Continue to stir for a while and add in some water (around 1/4 cup), stir and cover for 3-4 minutes. Stir until the bittergourd looked soft.
5. In a small bowl, mix water with 1tsp of corn flour and a dash of salt. Pour into the cooked bittergourd and lift up when the sauce is thicken.

   Tamarind Chicken

   

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   Ingredients

6. 400-500g Chicken meat (I used 2 drumsticks + 2 breasts)
7. 2 Bombay onions
8. 2 Chili padi
9. 20g Tamarind (Add 1 cup water and sieve out juice)
10. 1tbsp Brown sugar
11. 1tsp Oil
12. 1/2 tsp Black soy sauce
13. Salt and pepper for taste

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Methods

1. Cut chicken to smaller pieces, add cut chili padi, oil, tamarind juice, brown sugar, black soy sauce, salt and pepper to marinade for 2-3 hours (best over night)
2. From the residue of the tamarind earlier, put another 1/4 cup of water and sive out juice for the sauce later.
3. Heat up wok with a little oil, lightly fry the chicken pieces without any sauce from the marinade. Lift it when cooked.
4. There will be sauce in the wok after you completed frying the chicken, leave it and throw in cut onions and continue to fry until slightly soft, put the fried chicken pieces and continue to stir for 3-4 minutes, pour in the tamarind juice (those left in the marinade and the additional) and stir for a further few minutes.

4 responses so far

Steamed Water Eggs

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Ingredients

• 3 pcs Eggs (medium size)
• 1 Cup water (125ml)
• 1tsp Sesame seed oil (optional)
• 1tsp Shoa Xing Wine or Chinese wine (optional)
• Salt and pepper to taste

Method

1. Beat eggs then add in salt and pepper. Pour in water and sieve, throw away the residue.
2. Add in sesame seed oil and Shoa Xing Wine into the beaten eggs and gently mix them before pouring it in a plate.
3. Wrap the plate with cling wrap and steam for about 7 minutes (time varies depending on the depth of the plate or bowl used).

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Silky Smooth Tofu with Shredded Chicken

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Ingredients

• 1 box Silky smooth tofu
• 100 gm Chicken breast meat (shredded)
• 1 pc Dried Chinese mushroom (soak in hot water till soft, diced)
• 1/4 cup Carrot (coarsely chopped)
• 2 cloves Garlic
• 1 Chili padi
• 1tbsp Corn flour
• 1tbsp Light soy sauce
• Pepper to taste

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Method

1. Steam tofu for 5 minutes and removed any water after the steaming.
2. Heat wok with about 2 tbsp of oil and sauteed the garlic and chili padi. Add in carrot and mushroom and continue to stir for 2-3 minutes.
3. Add in the shredded chicken and stir till about 80% cook.
4. Dash in the light soy sauce and pepper before adding corn flour which is mixed with 30ml of water to thicken the sauce.
5. Scoop up and lay on top of steamed tofu and served.

   Ayam Masak Pedas

   

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   I bought some yellow-skinned chicken from the Taman Yulek wet market in Cheras during my recent KL trip. Can’t find this kind of chicken in Penang and according to my mom, only in this market they sell such chicken. Not sure if these are factory farm reared chicken or not but looking at the size (quite huge), I suspected that it must be but since my mom said it tasted much better than the ordinary chicken meat bought in the supermarkets so I bought a few pieces back to Penang.

   Found some tumeric powder in my kitchen cupboard so decided to try cooking a dish with it. I remembered tasting something like that during my college’s day near Wangsa Melawati in one of those Malay’s gerai makan (food stall). It’s not so spicy but the taste of tumeric is really refreshing… I just love tumeric! If using fresh tumeric, the taste would be even better!

   Since I only cook for 2 pax, therefore, the portion used may not suffice if you need to feed more mouths!

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   Ingredients

6. 1 pc Whole chicken thigh (chopped into smaller pieces)
7. 1 tsp Tumeric powder
8. 1 pc Onion (sliced into rings)
9. 2 pcs Chili padi (sliced)
10. 1 stalk Lemon grass (sliced thinly)
11. 1 tsp Lemon juice
12. A pinch of salt

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Methods

1. Marinade chicken meat with tumeric powder, lemon juice and salt for at least 1/2 a day… the longer the better!
2. Heat up oil in wok/frying pan and fry the chicken until slightly dry and take out
3. Stir-fry onion, chilies and lemon grass until fragrant
4. Add in chicken and any left over juices from the marinade and fry for 2-3 minutes
5. Serve with hot rice

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