Crispy Fried Chicken with Jackfruit and Lychee in Balsamico Glace

Source: Chef Desmond Chan Tak Kuan's recipe listed in web http://www.citygas.com.sg/

Serves 2 as part of a shared meal

Ingredients:
Chicken leg, deboned and cut into bite size, 400g
Egg, beaten, for coating to deep fry, 2 units
Plain flour, for coating to deep fry, 2 cups
Red chillie, deseeded and cut into strips, 1 pc
Ginger, deskinned and cut into strips, 1 pc
Garlic, chopped, 1 tsp
White onion, cut into wedges, 1 bulb
Jackfruit, deseeded and cut into strips, 120g
Fresh lychee, deskinned and deseeded, 120g
Cooking oil, for use in deep frying

Sauce:
Balsamico vinegar, 3 cups
Lychee syrup, 1 cup
Corn starch solution, for thickening purpose, to add if needed, ¼ tsp

Seasoning:
Salt, ½ tsp
White pepper powder, ½ tsp
Sugar, ½ tbsp

Garnishing:
Iceberg lettuce cup, 2 pcs
Spring onion, cleaned and cut into 2 inches length, 1 stalk


Method:
1. Rub seasonings well over cut chicken and set aside for later use.

2. Prepare sauce.  Heat Balsamico vinegar in small pot over medium heat.  When quantity reduced half, add in lychee syrup.  Add corn starch solution to thicken if sauce is too dilute.  Off heat and set aside for later use.

3. Heat oil over high heat.  Coat seasoned chicken over bean egg and then plain flour.  Place in oil to deep fry till golden brown.  Set aside for later use.

4. Stir fry ginger, red chilli, garlic and onion in clean wok over medium heat for 20 secs.  Add in crispy chicken and fruits, and stir fry for 30 secs.  Add in sauce and stir fry for 10 secs.



Serving:
1. Place chicken in iceberg lettuce cups.

2. Garnish with cut spring oinions.

Chicken and Basil Stir-Fry

Source: Martha Stewart "Everyday Food"

Serves 4 as part of shared meal

Ingredients:
Chicken breast, deboned and deskinned, cut crosswise into ½ cm thick slices, ~700g
Cooking oil, 6 tsp 
Small onion, halved and cut into ½ cm thick wedges, 1 pc
Red and green capsicums, deseeded and cut into ½ cm wide strips, each colour 1 pc
Garlic, minced, 6 cloves
Water, 4 tbsp
White rice vinegar, 2 tbsp
Light soy sauce, 2 tbsp
Fresh Thai basil leaves*, tear in half, 1½ cups


* Can substitute with other types of basil leaves


Marinade:
Cornstarch powder, 1 tbsp
Coarse salt, ½ tsp
Pepper powder, ½ tsp



Method:
1. Pat chicken pieces dry with paper towels.  In a medium bowl, toss chicken with cornstarch until coated, season generously with salt and pepper.

2. In a large nonstick pan, heat 4 tsp oil over medium-high.  Cook the chicken for 2-3 mins, turning once, until browned but not completely cooked.  Transfer to a plate and set aside for later use.

3. Wipe out pan with a paper towel.  Add in remaining 2 tsp oil to fry onion and capsicums under medium-high heat for 3 mins.  Toss often until beginning to brown.

4. Add in garlic and fry for 1 min till aromatic.

5. Add in water, Vinegar , soy sauce and chicken.  Toss for 1 min till chicken is cooked through.

6. Turn off heat and stir in basil leaves.

Serving:
1. Serve hot with steam rice.





Chicken Curry

Source: Florence Tan "Secrets of Nyonya Cooking"

Serves 8 as part of a shared meal

Ingredients:
Whole chicken, ~ 1½kg size, cut into bite size pieces, 1 unit
Light soy sauce, 3 tbsp
Meat curry powder, 3 tbsp
Cooking oil, 12 tbsp
Cinnamon sticks (肉桂棒), 3 inches
Curry leaves, 2 sprigs
Star anise (八角), 2 pcs
Ginger root, ~2 inches length, peeled and cut into thin strips, 1 pc
Meat curry powder paste, made by blending 55g meat curry powder with 85ml water
Potatoes, peeled and quartered, 4 pcs
Thin coconut milk, 1ltr
Thick coconut milk, 300ml
Salt, 2¾ tsp or to taste

Paste:
Dried chillies (optional), soaked in water and drained, 6 pcs
Shallots, peeled, 22 pcs
Garlic, peeled, 6 cloves
Dried shrimp paste (= Belachan in Malay), roasted and crushed, 2 tsp



Method:
1. Marinate chicken in soy sauce and curry powder for 30 mins.

2. Prepare paste.  Blend paste ingredient until as smooth as possible.

3. Heat cooking oil.  Fry cinnamon sticks, curry leaves and star anise.

4. Add in ginger and grounded paste.  Fry till aromatic.

5. Add in meat curry paste and fry till aromatic.

6. Add in marinated chicken and fry for 4 mins under low heat to prevent burning.

7. Add in potatoes and thin coconut milk.  Bring to boil, then lower heat to simmer for 30 mins.

8. Add in thick coconut milk and season with salt.  Boil for 3 mins, with frequent stirring to prevent curdling.

9. Off heat.



Serving:
1. Serve hot with steam rice.

Kaeng Keo Wan Kai (Thai Green Curry Chicken)

Source: Sri Own "The Classic Asian Cookbook"

Serves 4 as part of a shared meal

Ingredients:
Cooking oil, 2 tbsp
Chicken breast and thigh meats, deboned & deskinned, cut into 2 cm³ cubes, ~750g
Coconut milk, 1¼ltrs
Pea aubergines* (豌豆茄子), 250g

* Can substitute with baby potatoes

Paste:
Fresh coriander leaves, chopped, 2 tbsp
Fresh coriander roots/stems, chopped, 1 tbsp
Garlic, finely chopped, 3 cloves
Shallots, finely chopped, 2 pcs
Fresh lemongrass, ~5 cm length, outer leaves removed, chopped, 1 stalk
Fresh galangal (南姜 or 蓝姜), ~2 cm length, finely chopped, 1 pc
Kaffir lime rind, grated, 1 tsp
Black pepper powder, 1 tsp
Coriander seeds (芫荽籽), roasted, roughly crushed, 1 tbsp
Cumin seeds (孜然籽), roasted, roughly crushed, 1 tbsp
Nutmeg powder (肉豆蔻粉), ½ tsp
Mace (= jacket of nutmeg seed) powder, ½ tsp
Fresh green chillies, deseeded and chopped, 5 pcs
Green pepper/capsicum (optional), deseeded and chopped, 1 pc
Salt, 2 tsp
Dried shrimp paste (= Belachan in Malay), roasted and crushed, ½ tsp
Water, 4 tbsp

Garnish:
Coriander leaves, chopped, 1 tbsp



Method:
1. Prepare paste.  Place all paste ingredients in blender and blend till as smooth as possible.

2. Heat oil in wok over medium heat and fry paste mixture for 4 mins with continuous stirring.

3. Add in chicken and stir till all are evenly coated.

4. Lower heat, cover and simmer for 4 mins.

5. Stir in coconut milk and simmer, with continuous stirring, for 30 mins.

6. Add in pea aubergines.  Cook for further 10-15 mins, with frequent stirring, till the vegetable becomes tender.

Serving:
1. Sprinkle with chopped coriander leaves and serve immediately.

Kyet Thar Hin (Burmese Chicken Curry with Limes)

Source: Sri Owen "The Classic Asia Cookbook"

Serves 4 as part of a shared meal

Ingredients:
Cooking oil, 3 tbsp
Sesame oil, 1 tsp
Red onions, medium size, finely chopped, 3 pcs
Garlic, chopped, 2 cloves
Turmeric powder (姜黄粉), 2 tsp
Coriander powder (芫荽籽粉), 1 tbsp
Cinnamons sticks (肉桂棒), 2 pcs
Cloves (丁香), 4 pcs
Kaffir lime leaves, fresh, 3 sprigs
Chicken breast meat, with bones & skins, 4 pcs
Chicken thigh meat, with bones & skins, 4 pcs
Balachaung**, 3 tbsp
Lemongrass, cut into 3 sections, 1 stalk
Red tomatoes, chopped, 175g
Black pepper powder, 1 tsp
Fish sauce, 1 tbsp
Juice of 2 limes
Salt, to taste

** Refer to Balachaung recipe

Garnish:
1 lime, cut into wedges



Method:
1. Mix the vegetable oil and the sesame oil together in a bowl, then transfer to a large ovenproof casserole and place over a medium heat.  Add the onions and fry, stirring frequently, for 5 mins.

2. Stir in the garlic, ground turmeric and coriander, cinnamon sticks, cloves and lime leaves.

3. Add in chicken pieces and stir until they are well coated.

4. Add in Balachaung and stir-fry for 2 mins.

5. Add the lemongrass and tomatoes, then cover and simmer for 30 mins.

6. Uncover the dish and increase the heat a little.  Add the black pepper, fish sauce and lime juice.  If the mixture is too thick add a little hot water.

7. Cook the chicken for 10 mins more, adding salt, if necessary.

8. Serve the curry immediately or cook it further, until the chicken is very tender and almost falling off the bones.

9. To cook the curry longer, cover the dish and place in an oven preheated to 160C/325F/Gas 3.  Cook for 20 mins, then reduce the temperature to 110C/225F/Gas 1/4 and cook for up to 1 hr longer, if desires.



Serving:
1. Remove the cinnamon sticks, cloves, lime leaves and lemongrass.  Skim off some of the oil from the sauce.

2. Garnish with the lime wedges before serving.

Stir-Fried Chicken Fillets with Honey and Ginger

Source: Kylie Kwong "Simple Chinese Cooking"

Serves 4 as part of shared meal

Ingredients:
Chicken thigh fillets, cut into 2 cm slices, 800g
Cooking oil, 2 tbsp
Light soy sauce, to add towards end of cooking, 1 tbsp


Marinade:
Honey, 4 tbsp (or ¼ cup)
Light soy sauce, 2 tbsp
Dark soy sauce, 2 tsp
Oyster sauce, 1 tbsp
Sesame oil, ½ tsp
Shao Hsing wine, 2 tbsp
Five-spice powder (五香粉), 2 tsp
Ginger, finely diced, 2 tbsp


Garnish:
Spring onions, sliced thinly at angle, 2-3 stalks






Method:
1. Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator overnight.

2. Heat oil in a hot wok until surface seems to shimmer slightly.  Add half the marinated chicken with the marinade and stir-fry for 1 min.  Remove from wok with a slotted spoon and set aside.  Add remaining chicken and stir-fry for 1 min.

3. Return reserved chicken to the wok with soy sauce and stir-fry for a further 2 mins or until chicken is just cooked through and slightly caramelised.

Serving:
1. Arrange chicken on a platter and serve.  Garnish with spring onions.

Cambodian-style Fish Poached in Coconut Milk

Source: Kylie Kwong



Serves 2-4 as part of a shared meal

Ingredients:
Snapper*, cut into 2cm chunks, ~450g
Kaffir lime leaves, 4 sprigs
Juice of 1 lemon

* Can substitute with other white-fleshed fish, seafood or chicken

Coconut Milk Mixture:
Garlic cloves, 3 pcsSmall red onion, roughly chopped, 1 pc
Fresh galangal root (南姜 or 蓝姜), ~3 cm length, peeled and roughly chopped, 1 pc
Lemongrass, trimmed and finely sliced, 2 stalks
Turmeric powder (姜黄粉), ½ tsp
Paprika powder (西班牙红椒粉), 1 tsp
Fish sauce, 2 tbsp
Brown sugar, 1 tbsp
Coconut milk, 400ml




Method:
1. Place all ingredients, except for coconut milk, under Coconut Milk Mixture in a blender and process until finely blended.  Add the coconut milk and process again until thoroughly blended.

2. Transfer the Coconut Milk Mixture to a heavy-based pan.  Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.  Bring the mixture to boil then reduce to a gentle simmer.  Cook for 10 mins, to allow the flavours to infuse and the liquid to reduce slightly.

3. Add in fish chunks and poach gently for 4-5 mins.  Stir in lemon juice.



Serving:
1. Transfer to a large shallow serving bowl and serve immediately.