Chicken

Special Thai Chicken

3 tbs cooking oil, 2 cloves garlic, finely chopped, 3cm ginger, chopped, 350g skinless chicken meat, sliced.

A. 1 onion, quartered, 1 big red chilli, sliced, 100g sweet peas, 10 stalks young corn, sliced, 1 celery, sliced.

B. 1/2 cup MAGGI Thai Chilli Sauce, 1 tsp MAGGI Ikan Bilis Stock Granules, 1/2 tsp black peppercorn, crushed, 1/2 tsp cornflour, mixed with 1/4 cup water, peanuts, crushed for garnishing.

Heat oil in saucepan and stir fry ginger and garlic until fragrant. add chicken and stir fry until golden brown. add ingredients A and stir fry for 1 minute. Add ingredients B and stir fry for another 2 minutes.


Roasted BBQ Chicken

4 tbs MAGGI Thai Chilli Sauce

A. 1cm ginger, chopped, 1 tbs MAGGI Dark Soya Sauce, 1 tbs MAGGI light soya sauce, 1 tbs honey, 2 tbs MAGGI Oyster Sauce, 4 cloves garlic, chopped, 2 shallots, chopped, 1 tbs cooking oil, 1 drum stick.

Dipping sauce: 4 tbs plum sauce, 2 tbs MAGGI Thai Chilli Sauce

Mix Thai Chilli Sauce with ingredients A. Marinate chicken with ingredients A and keep in fridge overnight. Wrap in aluminium foil and roast in oven for 15-20 minutes. Mix dipping sauce ingredients together in a bowl.


Sweet & Sour Chicken

Slice 4 slices chicken breast, hit with back of knife. Cut into smaller pieces.

Cut garlic, 2 shallots, 1 tomato

Beat 1 egg with 2 tsp flour, add meat and mix.

Put in more oil into the wok and heat. Fry meat (leave in hot oil until sizzling). Turn the meat. Meat will become yellow à light brown à cooked (medium brown). Scoop out onto tissue.

Fry onion, add garlic, add tomato. Add tomato sauce (quite a lot), add water, add 2 spoons sugar, add a bit of lee & perrins Worcester sauce. Stir. Off fire.

Remove tissue. Scoop out sauce onto meat.


Potato Chicken

2 drumsticks, 2 medium sized potatoes (cut into smaller size), some garlic, some ginger, oyster sauce, soy sauce.

Heat oil. Fry ginger and garlic till got flavour. Add potato. Fry 1-2 minutes. Add chicken, fry add oyster sauce and light soy sauce. Add some water (0.5 bowl). Fry for 2-3 minutes. Cover the wok and turn to small fire. Cook for 10 minutes (make sure sauce don’t dry up). Check that chicken well cooked & potato is soft. Add salt. Serve.


Teo Chew Loh Chicken

Wash chicken and internals. Leave to soften in water.

Sprinkle 1 spoon of salt inside chicken. Sprinkle ngo yang hoon on chicken. Pour some black sauce, sprinkle salt on hand, use hand to smoothen the chicken and spread the things on chicken. Do the same to underside. Leave to marinate. Put 3 Lam Giaw inside, 3 outside.

In wok, add a little oil, 5 spoons sugar, 2 spoons salt. Stir all together, cook. Put in chicken. Pour in black sauce from marination. Add internal organs. Add water till half the height of chicken, but not on chicken. Cover up wok for it to cook. Test chicken drumstick by poking to know if it is cooked.


Chicken with sesame oil and ginger

Marinate chicken (already chopped) in black sauce, soy sauce, sugar and a little pepper. Put a llittle oil, sesame oil, and fry ginger until fragrant. Add chicken and fry. Add some water, leave to boil.


Fry chicken wings

Season chicken in black sauce and sugar. Dip in egg + flour, then fry.


Bak Jian

Prepare the meat:
Meat + black sauce, sugar, pepper, flour a bit, soy sauce.

Fry onion first, put separately.

Start cooking:
Add oil. Add seasoned meat. Add a little water, 2 spoons. Fry until cooked and dry. Add onions. Stir together.


Black chicken with onions

Season chicken meat (sliced) with black sauce, soy sauce, and sugar (1-2 spoons each). Add a little bit of flour.

Slice big onions into rings. Fry onions. Remove. Fry seasoned meat. Place seasoned meat on top of onions and serve.


Chicken Stew

1 medium chicken cut into fairly large pieces. 1 big onion, cut into four. 2 medium ripe tomatoes, cut into 4. 1 star anise. 2 cloves. 1 piece cinnamon. A dash of white pepper. Salt to taste. 2 medium carrots, cut into 4. 2 potatoes cut into 4. 2-3 cabbage leaves, chopped. 1 few stalks of spring onions, chopped.

Heat stew pot with a little oil and fry onions, tomatoes, and spices until brown. Then add chicken. Fry for a while then add 4 cups of water. Add in carrots, and leave to cook. When carrots are slightly tender, add in remaining veg seasonings, cover and simmer until soft. Thicken stew with 1 or 2 tbs of breadcrumbs.

OR

Season chicken with soy sauce. Fry chicken with a little oil. Take out chicken. Leave a bit oil. Fry big onions. Add black sauce, salt, sugar. Take out and put in pot with chicken. Add water + lea & perrins sauce. Allow to simmer. Add corn flour.


Dry chicken curry

1 medium chicken, 3 inches ginger, ground. 2 big onions, sliced. ½ teaspoon turmeric powder. 1 tbs chilli powder. 2 pieces cinnamon. 5-6 cloves. 1 few sprigs of parsley. ½ tsp ground black pepper. 1 tsp ground coriander. Salt, oil, curry leaves, thick black sauce, tomato sauce, ½ cup water.

Clean and cut chicken into big pieces. Rub the ginger, garlic, saffron and chilli powder in the chicken and leave to marinate for ½ hour. Heat 2 tbs oil ad fry onions, garlic and cinnamon. When onions turn brown, add chicken, water, salt and curry leaves. Stir well. Cover and let chicken cook. When dry, add 1 tbs black sauce and tomato sauce. Stir before removing from heat. Add ground pepper and coriander. Garnish with parsley.


Chicken curry

Fry: rempah, serai, shallots, yellow ginger, a bit of belacan

Add santan and salt. Add chicken.


Chicken chop

Chop chicken breast. Season with sugar, pepper, soy sauce, corn flour. Beat an egg. Dip chicken into egg then fry. Fry big onion rings. Add water, soy sauce, sugar, salt, egg. Add corn flour when it is nearly ready.