Winter Melon Dried Scallop Steamed Chicken

Winter Melon Dried Scallop Steamed Chicken

Ingredients:
Half Chicken (chopped into pcs & dry using kitchen towel)
300g-500g Winter Melon (sliced into thin pcs)
5-8 pcs Dried Shiitake (soak to soften)
20-40g Dried Scallops (soak to soften
Ginger (julienne)
Gojiberries
Spring onions

Marinate:
Salt & Pepper
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp shallot/sesame oil

Methods:
1. Marinate chicken for 15mins. 
2. Place winter melon onto steaming plate.
3. Lay chicken on top of chicken.
4. Place dried shiitake, dried shallots, ginger & gojiberries on top.
5. Steam on high heat for 15-18 mins.
6. Sprinkle with spring onion

Source : Instagram : cook.n.plate

Steamed Chinese Sausage with Chicken

Steamed Chinese Sausage with Chicken

Ingredients:

1 Chicken Thigh (deboned & cut into small pieces)
1 Chinese Sausage (Sliced)
1 Mushroom (Sliced)
Ginger (julienned)
Spring Onions

Sauce:
1 tbsp soy sauce
1 tbsp Oyster sauce
2 tbsp Shaoxing wine
2 tsp Sesame Oil
1/2 tsp sugar
Pepper

Method:
1. Marinate chicken with sauce & arrange on plate.
2. Put ginger on top.
3. Lay mushroom & chinese sausage alternately in one circle.
4. Steam on high heat for 25mins
5. Sprinkle with spring onion.

Braised Chicken with Mushrooms

Braised Chicken with Mushrooms

香菇蘑菇焖鸡

Ingredients:
2 whole chicken legs (chopped into pieces)
10 slices ginger
12 dried mushrooms (soaked until soften, halved)
1 can button mushrooms (rinsed & drained)
400ml water

Seasoning:
2 tbsp oyster sauce
1 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tsp sugar
1 tbsp cooking wine

Method:
1. Heat up oil. Saute ginger.
2. Add in chicken.
3. Add in mushrooms & seasoning. Fry.
4. Add in water, bring to boil. 
5. Turn to low heat and cover wok for 30mins.

Source : 

Braised Bean Paste Chicken

Braised Bean Paste Chicken

豆酱焖鸡

Ingredients:
2 chicken whole legs
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp bean paste

Seasoning:
1/2 tbsp oyster sauce
1 tsp soy sauce
1 tsp dark sauce
1 tsp sugar
300ml water

Method:
1. Heat up oil, saute garlic & ginger. 
2. Add in bean paste.
3. Add in chicken and fry till meat turn whitish. 
4. Add seasoning and water & bring to boil.
5. Lower the heat and braise for 25mins.

Source: 我家男人爱煮菜2 pg 44

Braised Chicken with DOM

Braised Chicken with DOM

法国郎酒炖鸡

Ingredients:

1/2 Kampung Chicken
1 tbsp soy sauce
2 tbsp ginger (julienne)
2 tbsp Goji berries
3 pcs Angelica root (Dang Gui)
2 tbsp DOM

Method:
1. Blanch chicken with hot water and set aside.
2. Mix chicken with all ingredients (except DOM).
3. Double boiled for at least 3 hours.
4. Mix in DOM.

Ayam Percik

Ayam Percik

Ingredients A:
Onion
Garlic
1 inch ginger 
1 inch turmeric
1 tsp jintan manis
1 tsp jintan putih
1 tsp ketumbar
2 pcs lemon grass
3-4 pcs buah keras
2 tbsp chili kisar

250ml coconut milk
Water (enough for sauce) 

1 pc asam keping
Salt
Sugar

2kg chicken (slit & marinate with turmeric & sugar)

Method:
1. Blend all ingredients A.
2. Heat up oil, and fry blended ingredients until pecah minyak.
3. Add in coconut milk and water.
4. Stir until sauce boiling.
5. Add in asam keping, salt and sugar.
6. Add in chicken and cook until 3/4 cooked.
7. Remove chicken and continue to cook the sauce until thicken.
8. Arrange chicken on tray, brush with sauce and bake at 180-190c for 20-25mins.
9. Turn chicken to the other side and brush with sauce and bake for another 20-25mins.

Source :  https://www.facebook.com/groups/dailyhomecookmeal/permalink/2890887844505465/

Steam Chicken with Enoki Mushroom

 Steam Chicken with Enoki Mushroom
金针菇蒸鸡

Ingredients:
Chicken Thigh
Enoki Mushroom
Chili Padi
Garlic (minced)
2 tbsp Soy sauce
2 tbsp Cooking wine
dash of black pepper 

Method:
1. Marinate chicken thigh with chili padi, garlic, soy sauce, cooking wine and black pepper for at least 1 hour or overnight.
2. Lay enoki mushroom on aluminium foil.
3. Put marinated chicken on top of enoki mushroom.
4. Pour in remaining marinate sauce and wrap the foil.
5. Steam on high heat for 25mins.

Ayam Pongteh (Nyonya Chicken & Potatoes Stew)

Ayam Pongteh (Nyonya Chicken and Potatoes Stew)

Ingredients:
1/2 chicken (abt 18pcs)
2 shallots (peeled, roughly chopped)
5 cloves garlic (peeled & roughly chopped)
1/4 cup oil
3 tbsp fermented bean sauce (taucheo)
1 tbsp dark soy sauce
1 tbsp soy sauce
2 tbsp palm sugar (chopped)
3 potatoes (peeled, cut into pieces)
3 cups water
salt to taste

Methods:
1. Pound shallots & garlic into coarse paste. Set aside
2. Heat oil over medium heat, add shallots and garlic paste and fry for abt 2mins (make sure not to burn the paste.
3. Add fermented bean paste, dark soy sauce and palm sugar. Stir until palm sugar dissolved and liquid has thickened. (abt 30secs)
4. Add chicken, potatoes & water. Bring to boil.
5. When the water boils, reduce heat & simmer for 1 hour (stir occasionally) 

Source : https://rasamalaysia.com/ayam-pongteh-nyonya-chicken-and-potato-stew/

Sesame Chicken with Black Fungus

Sesame Chicken with Black Fungus

Ingredients:
Chicken
Black Fungus (soaked & cut)
Ginger (strips)
Water
Teriyaki Sauce

Method:
1. Heat up some sesame oil, fry ginger strips until fragrant and set aside.
2. With the remaining oil, add in chicken and fry till slightly brownish.
3. Add in some water and bring to boil until chicken soften.
4. Add in black fungus and keep boiling.
5. Add in teriyaki sauce, taste and keep boiling for another 10mins.
6. Done and garnish with fried ginger.

Recipe :  Mom

Instant Curry Chicken

Ingredients:
1/2 nos Chicken
4 potatoes (skinned, cut into small pieces)
A1 instant curry chicken paste

Method:
1. Mix curry paste with 200ml hot water.
2. Put chicken, potatoes and curry paste mixture into pot.
3. Add in seasoning (sugar).
4. Cook in pressure cooker (chicken option).
5. Serve.

Tamarind Spicy Mid Wing

Tamarind Spicy Mid Wing

Ingredients:
600gm mid wings
3 tbsp tamarind paste
1 tbsp dried chilli paste / Thai chilli powder
1 tsp coriander powder
1/2tsp ground black pepper
1/2tsp white pepper
1/2tsp salt
1/2tsp black soy sauce (for color)
3-4 tbsp honey
3-4 tbsp light soy sauce
4 nos shallots (grated)
2 cloves garlic (grated)
1/2 inch turmeric ginger (grated)
3 tbsp olive oil

Method:
1. Mix all ingredients above in ziplock bag and ensure each piece of wing is coated with the marinate.
2. Marinate overnight.
3. Preheat oven at 180c.
4. Line foil/baking paper on baking tray and put a wire rack on top of baking tray.
5. Arrange wings on the wire rack.
6. Grill wings for 20mins before flipping over to grill for another 5mins, and another 5mins at 220c.
7. Remove and serve.

Source : https://www.facebook.com/groups/dailyhomecookmeal/permalink/2515469298713990/

Ayam Perap Mayo

Ingredients:
Chicken
Ginger
Garlic
Mayonis
Oyster Sauce
Sweet sauce
Honey
Chicken Stock

1. Smash ginger and garlic using mortar & pestle.
2. Marinade chicken with all the ingredients for at least 5hrs.
3. Bake or fry.

Source : https://www.mingguanwanita.my/resipi-jilat-jari-ayam-perap-mayo-digoreng-boleh-dibakar-lagi-sedap-1/?fbclid=IwAR2olYQy9C1oulOODU8LAStzk-abTjlFVq5PgOX66eVhs4X3qrtQyib8fqc

Airfried Prawn Sauce Chicken Wings

Airfried Prawn Sauce Chicken Wings

气炸虾酱鸡翼

Ingredients:
6 chicken mid wings

Marinate:
1 tbsp prawn sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp Shaoxing wine
1/2 tsp white pepper powder
1 tbsp oyster sauce
1 tsp corn flour

Method:
1. Clean & poke chicken wings using toothpick for marinate to easily absorb into meat.
2. Marinate chicken wings with marinate sauce in ziplock bag for at least 4hours / overnight.
3. Remove chicken wings from fridge 10mins earlier.
4. Coat chicken wings with thin layer of cornflour.
5. Brush some oil.
6. Airfried upside down at 180c for 8mins.
7. Increase temperature to 200c for 5mins.
8. Flip over and continue to airfry at 200c for another 5mins.

Recipe adapted from : https://dingoozatfood.blogspot.com/2014/12/oven-baked-shrimp-paste-chicken.html?showComment=1562637029842&m=1#c8440059192322366635

Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken

越式香茅鸡

Ingredients:

Marinade
500g (1pc) chicken thigh fillets (cut small)
4 tbsp fish sauce
1 tbsp sugar
1/2 tsp cornflour

2 stalk lemongrass, bruised and chopped white part finely
5 cloves garlic, finely chopped
1 long red chili, finely chopped
1 onion, sliced
1 cup coconut water

Basil leaves (optional)

Steps:
1. Marinade chicken with fish sauce, sugar, cornflour and half of the lemongrass for 10mins.
2. Heat oil in wok over high heat.
3. Add in lemongrass, garlic, chili & onion and stir-fry for a minute.
4. Push ingredients to side & add oil and chicken.
5. Cook chicken for 2-3mins until starting to brown.
6. Stir-fry all ingredient together.
7. Add in coconut water & simmer for 5mins or until chicken is cooked & sauce is slightly thickened.
8. Add in basil leaves (optional)

Source : https://www.marionskitchen.com/vietnamese-lemongrass-chicken/

Honey Glazed Marmite Chicken

Honey Glazed Marmite Chicken 

蜜汁妈蜜烤鸡

Ingredients:
10 chicken wings (each wing ard 100g)
2 tbsp honey

Marinade Sauce:
1 tbsp marmite
3 tbsp oyster sauce
3 tbsp abalone sauce
1 tbsp ginger sauce
1 tbsp sesame oil
2 tbsp cooking wine
1 tsp white pepper

Instructions:
1. Wash the chicken and dry using kitchen towel.
2. Poke holes on chicken using toothpicks (to enable chicken to easily absorb the sauce)
3. In a zipper lock bag, mix together the marinade sauce.
4. Remove 1/4 of the sauce.
5. Add in chicken to the remaining 3/4 sauce, mix well and massage to coat the marinade.
6. Marinade at least 2 hours or overnight.
7. Remove chicken from fridge to room temperature for 15mins.
8. Cover end of chicken wings with aluminium foil to avoid burning.
9. Airfry at 160c for 15-18mins.
10. Brush honey 5mins before end of cooking.

Source : http://dingoozatfood.blogspot.com/search?q=marmite+chicken

Airfried Marmite Chicken Wings

Airfried Marmite Chicken Wings

气炸鸡翅

400g chicken wings (each wing ard 100g)
1 tsp corn flour (optional)
2 tbsp honey
3/4 tbsp marmite
1 tbsp ketchup
1 tbsp oyster sauce
1/2 tsp sesame oil
pinch of garlic pepper
sesame seeds

Instructions:
1. Wash the chicken and dry with kitchen towel.
2. Poke holes on chicken using toothpicks (so that sauce can easily absorb)
3. In a zipper lock bag, mix together the marinade sauce.
4. Add in chicken, mix well and massage to coat the marinade.
5. Marinade at least 1 hour or overnight.
6. Remove from fridge to room temperature for 15mins.
7. Airfry for 160c, 10mins.
8. Brush remaining marinade sauce and sprinkle white sesame seed.
9. Continue to airfy for another 5-8mins.


Source : http://dingoozatfood.blogspot.com/2014/11/marmite-chicken.html

Cola Chicken

可乐鸡

1 can of Coke
12 mid joint chicken
2 cloves garlic



For spicy version, fry chicken & put aside.
Fry dried chillies & garlic till fragrance. Add in coke till boiling and add in chicken.

Steamed Chicken with Cooking Wine

Steamed Chicken with Cooking Wine

花雕酒蒸鸡

Ingredient A:
300gm chicken (cut into pieces)
3 red dates (shredded)
2 pcs dang gui (angelica root - shredded)
1 tbsp wolfberries (goji - soaked)
1 pcs black earwood (soaked, shredded)
1 tbsp ginger shreds

Seasoning:
1 tsp sugar
1 tbsp soy sauce
2 tbsp Chinese cooking wine
1 tsp cornflour

1. Arrange chicken on plate.
2. Add in seasoning and mix well. Add in remaining ingredient A.
3. Steam over high heat for 15mins.
3. Garnish with coriander leaves.



Source: Recipe Book - 我家男人爱煮菜

Steamed Chicken with Chinese Sausage

Steamed Chicken with Chinese Sausage

香肠蒸鸡腿

1 whole chicken thigh (deboned & cut strips)
1 roll chinese sausage
1 tbsp ginger shreds
Spring onions

Seasoning
1 tbsp soy sauce
1 tbsp Chinese cooking wine
1 tsp cornflour

1. Coat chicken with seasoning & marinate for at least 30mins.
2. Arrange chicken & sausage on plate & scatter ginger on top.
3. Steam over high heat for 15mins.
4. Sprinkle some spring onions.


Source : 我家男人爱煮菜 (pg67)

Rice Cooker Chicken Rice

Rice Cooker Chicken Rice

饭锅鸡饭

1 chicken drumstick
1 tbsp oyster sauce
1/2 tbsp soy sauce
1/2 tsp Shaoxing wine
1/2 tsp sesame oil
1/4 tsp salt
(Mix all together & marinate for 2-3hrs in container with lid/zipper bag)

Chilli Sauce
2 red chillies (de-seeded)
1 chilli padi (no need to de-seed)
4 cloves garlic
1.5pc ginger
1 tbsp chicken stock
1/2tsp rice vinegar
1 tsp sugar to taste
1 lime juice
(Blend all, season with sugar, salt or seasoning powder if needed)

Garlic Sauce
25gm peeled garlic (young ginger)
1.5 peeled shallots (optional)
1/2 tsp sesame oil
1/2 tbsp peanut oil/chicken oil (chicken oil=oil come out from chicken skin/fats when fry in pan)
1 tbsp chicken stock
1 tsp sugar to taste
1/4 tsp salt
(Blend all, add more sugar if the ginger taste too sharp)

1 cup of rice
1 slice of ginger
3 cloves chopped garlic
3 chopped shallots
1tbsp margerine
pinch of chicken stock/mushroom powder
2-3pcs of pandan leave (wash & tie a knot)
sufficient water like cooking rice as usual
Fried garlic/shallots
Spring onions (for garnish)

1. Press cook button on rice cooker. Add in margerine, chopped garlic, chopped shallots, ginger, mix & close lid for 8-10mins. Give a few stirs from time to time.
2. Add in rice, chicken stock, water & stir till all ingredients evenly mix & turn off rice cooker.
3. Array marinated chicken on top (discard gravy from marinated chicken).
4. Add in pandan leave & on rice cooker & cook as usual.
5. Once done, leave everyting remain in rice cooker for 5 mins.
6. Remove chicken and chop into pieces.
7. Garnish with fried garlic/shallots with oil, light soy sauce, sweet soy sauce & spring onion.

Source: Chicken rice (Selinna Teoh-TARC friend)
           : Chilli Sauce http://www.noobcook.com/chicken-rice-chilli-sauce/2/