Education 37

Yellow Glutinous Rice Wine Chicken???

750g chicken (1/2 portion), cut into bite-size chicken, I used Cho Gai

40g black fungus, soak 1hr to shorten, shredded

30g young ginger, shredded

200ml yellow glutinous rice wine, or adjust as per your preference

350ml water

3tbsp sesame oil

1tsp salt or to taste

Method

1. Heat sesame oil in a wok, add in ginger and stir fry till aroma.
2. Add in chicken and black fungus, stir fry till chicken colour changed.
3. Add in half of the wine and all water, add in salt, bring to boil, reduce medium heat and simmer for about 20-25mins or until chicken tendered.
4. Add the remaining half portion of wine, cook for another 1min. Dish out and serve.

Recipe by Sonia a.k.a Nasi Lemak Lover

Lemongrass Rice and Honey Grilled Chicken Wings ???????????

Lemongrass rice

2 cups Basmati rice, wash and soak for 1hr

2 pandan leaves, knotted

4 cups water

1tbsp butter

1tbsp cooking oil

4 shallots, sliced

2 garlic, sliced

a small cube ginger, sliced

1tsp Rempah Kurma or Kurma Mix

3 lemongrass, smashed

1 cinnamon stick

6 cardamom

1/2tsp salt

1/2tsp chicken stock powder

Method

1. Melt butter with cooking oil, saut� shallots, garlic, ginger till aroma.
2. Add in lemongrass, cinnamon stick and cardamom, mix well.
3. Add in rice, then add in rempah Kurma, salt and chicken stock powder, mix well.
4. Transfer rice in a rice cooker, add in water and pandan leaves and cook it.

Lemongrass Honey Grilled Chicken Wings

10 chicken wings

2 lemongrass

� onion, sliced

3 garlic, sliced

A small cube ginger

1tbsp chili paste or chili Boh ( I use homemade sambal chili paste)

1 and 1/2tsp salt

2tbsp honey

1tsp cumin powder

1tsp fennel powder

1tsp coriander powder

Method

1. Blend lemongrass, onion, garlic and ginger with some water till fine paste.
2. Mix lemongrass paste with chicken wings, and the rest of ingredients, marinate for 4hours or overnight.
3. Bake at pre-heated oven at 190C for 30mins, 190C for 5mins (fan forced), and 200C (grill or top heat ) for 5mins or until golden brown.

Reference to here, Recipe by Sonia a.k.a Nasi Lemak Lover

Japanese Fried Chicken With Seaweed??????

2 debone chicken thigh (~500) , remove skin, cut into small rectangular size

2tsp Japanese light soy sauce

2tsp Mirin

3/4tsp salt or to taste

2tbsp self raising flour

2tbsp potato starch

3 sheets of Seaweed (Nori)

Method

1. Mix chicken pieces in a bowl with all seasonings, mix well to ensure all chicken pieces are well coated with the sauce. Left the chicken to marinade for about 30mins.
2. Add self raising flour and potato starch with the chicken pieces, mix well to a sticky mixture.
3. Cut the seaweed into small rectangular size, wrap the seaweed with chicken.
4. Heat oil in a pan and fry the chicken on medium to low heat until golden brown. Turn the chicken pieces occasionally for even browning. Remove chicken from oil and use paper towels to drain off excess oil.

Recipe by Sonia aka Nasi Lemak Lover

Butter Chicken ??????? 

700g chicken, small pieces 

Marinate ingredients

3 red fresh chilies

� onion

2 gloves garlic

�� ginger

1/2tsp turmeric powder

1/2tsp sugar

1tsp garam masala powder 

1tbsp butter

2tbsp cooking oil

� onion, sliced

2 sprigs curry leaves

1 large tomato, chopped finely

1tbsp chili powder

1tsp salt or to taste

1 cup evaporated milk

Coriander leaves and natural yogurt, for garnishing 

Method

1. Blend marinade ingredients with little water into a paste and rub into chicken. Leave to marinate for at least 30mins.
2. Heat oil and butter in a wok until hot. Add onions, curry leaves and tomatoes, fry for 1-2mins.
3. Add marinated chicken, chili powder, evaporated milk and salt. Cook over low heat for about 20mins or until cooked.
4. Drizzle with yogurt and garnish with coriander leaves. Serve hot with rice.

Recipe reference to cookbook Indian delightful ideas for every meals, with changes, by Sonia aka Nasi Lemak Lover

 

Chicken with 40 cloves of garlic ?????? 

1 whole chicken ~1.2kg (I use kampong chicken )

2 celery stalks, including leaves

2 sprigs rosemary

4 sprigs of thyme (I replaced with dry thyme)

4 sprigs Italian parsley

40 garlic cloves, unpeeled

2tbsp olive oil

1 carrot, roughly chopped

1 small onion, cut into wedges

1/2cup white wine

1 and 1/2tsp sea salt or to taste 

Method

1. Preheated the oven to 200C. Put a chopped celery stalk and 2 sprigs each of the rosemary, thyme and parsley into the chicken cavity. Add 6 cloves of garlic.
2. Brush the chicken liberally with some of the oil and season with oil. Scatter about 10 more garlic cloves over the base of a large casserole dish. Put the remaining sprigs of herbs, chopped celery, carrot and onion in the casserole.
3. Put the chicken in the dish (breast side up). Scatter the remaining garlic cloves around the chicken and add the remaining oil and the wine. Cover and bake for 1hour, or until chicken is tender the juices run clear when the thigh is pierced with a skewer.
4. To serve, carefully lift the chicken out of the casserole dish. Strain off the juices into a small saucepan. Pick out the garlic cloves from the strained mixture. Spoon off the fat from the juices and boil for 2-3mins to reduce and thicken a little
5. Cut the chicken into serving portions, pour over a little of the juices and scatter with garlic. Toast the baguette slices, spread soft flesh squeezed from the garlic on the bread, serve with chicken.

Recipe adapted from cookbook �a little taste of France with minor changes, by Sonia aka Nasi Lemak Lover

Pumpkin stuffed with Chicken ???? 

1 pumpkin (~1.5kg) 

400g chicken thigh, cubed

� onion, wedges

2 clove garlic, chopped

Seasonings

1tsp Chu Hou Sauce ???

1tsp Hoisin Sauce ???

1/2tsp sesame oil

1tsp dark soy sauce

1tsp light soy sauce

1/2tsp Chinese wine

1/2tsp sugar

Salt to taste

pepper

corn flour plus water, for thickening 

Method

 1. Wash and pat dry the pumpkin. Cut a "lid" in the top, slice off the seedy part, so that you're left with a clean lid or hat. Set aside.

 2. Scoop out the seeds and "guts" of the pumpkin. Save seeds to roast, or discard.

 3. Steam pumpkin over hot boiling water for 30mins. Once done, discard excess water.

 4. While steaming the pumpkin, prepare the chicken filling.

 5. Heat 2tbsp oil in a wok, saut� onion and garlic till aroma, add in chicken, stir till change colour.

 6. Add in seasonings, stir fry till chicken is cooked.

 7. Spoon chicken filling into steamed pumpkin, cover with lid. Steam again for 20mins or until pumpkin tendered.

 8. If you notice the gravy is watery, add in corn flour (mix with water) , steam for few minutes to let gravy turned thick.

 9. Serve hot with steamed rice. 

Recipe by Sonia a.k.a Nasi Lemak Lover

Roasted Chicken stuffed with tomato rice ?????? 

1 bird chicken ( I use kampong chicken ~1.2kg)

1 1/2tsp sea salt

1/2tbsp dark soy sauce 

to prepare tomato rice

1/2tbs butter

1tbsp olive oil

� onion, chopped

1 cup Basmati rice

1/2cup tomato puree

1/2cup water

1/2tsp salt

3 sausages, sliced ( I use with chili flavoured)

Butter (salted), for brushing

Method

1. Marinate chicken with salt and dark soy sauce for several hours or prefer overnight in the fridge (uncover as to dry the skin).
2. To cook tomato rice, heat butter and olive oil in a pot, add in onion, saut� till aroma.
3. Add in rice, stir to mix well, add in water and tomato puree, season with salt.
4. Cook over low heat till all water evaporated, stir from time to time. Add in sausages, mix well. Dish out, set aside to cool.
5. Stuff cooked tomato rice into chicken�s cavity, pressing down to fill. Secure cavity with a skewer or toothpicks. Place in a large baking pan. Bake for 25mins at 190C.
6. Remove chicken from oven, brush the whole chicken with butter, return to oven and continue to bake for 10mins or until juices run clear when a skewer is inserted into the thickest part of the chicken. 

Recipe by Sonia a.k.a Nasi Lemak Lover