Chicken Satay with Peanut Sauce

27.5.2013

Seasoned, skewered and grilled to perfection

 

Roast Chicken Stuffed with Stir-fried Glutinous Rice

15.12.2012

Succulent roast chicken with a sweet savoury surprise

ROAST CHICKEN STUFFED WITH STIR-FRIED GLUTINOUS RICE (6-8 servings)

500g glutinous rice, soaked overnight (or at least 6 hours)
8-10 small black mushrooms (or 6 large ones), soaked and finely diced 
2 Chinese sausages, finely diced
60g-80g dried scallops (optional)
80g-100g dried shrimps 
2-3 tbsp oyster sauce 
2 tbsp soy sauce
1 tbsp minced shallots
2 tbsp minced garlic
1 tsp minced ginger
2-3 tbsp Shao Xing wine
2-3 tbsp of water / chicken stock
½ tbsp sesame oil
2 tbsp peanut oil 



For the chicken

1 whole large chicken
2 tbsp salt
½ tsp black pepper
½ tsp dark soy
1 tbsp soy sauce

ABC Soup

28.11.2012

The popular ABC soup

ABC SOUP / CHICKEN, POTATO AND CARROT SOUP (makes 5-6 servings)

4 potatoes
2 red onions (or brown onions), diced
1 large carrot
3 tomatoes
2l - 2.5l water / chicken stock
1 cubed stock
1-2 tbsp salt 
1 tbsp white peppercorns, crushed (optional)
1 tbsp fish sauce (optional)


For the chicken

2 chicken Maryland (thigh + drumstick)
¼ white pepper
2 tbsp salt 



Method 

Marinate Maryland cuts with white pepper and a generous amount of salt for at least 30 minutes. Set aside until required.

Prepare a bowl of cold water with some salt. Peel carrot and potatoes. Cut them into pieces. Soak the potatoes in the water to remove excess starch until required.

Fill a large soup pot with 2l of cold water / stock. Cut the tomatoes into wedges and dice the onions. Drop them into the water along with the salted chicken. Add crushed peppercorns and bring it to the boil. Reduce heat to low. Cook for about 1-2 hours over low heat until chicken is tender and flavours have come together. 

Season the water with cubed stock, fish sauce (optional) and salt. Add carrot and simmer over medium heat for 10 minutes before adding potatoes. Simmer for another 20-30 minutes (depending on the size of the chunks) or until the potatoes are almost tender. Add an additional 250ml water and bring it to the boil again. Taste and adjust according to your preference.

Turn off the flame. Keep covered to allow the potatoes to cook through with the residual heat.

 

Malaysian Chicken Curry

9.3.2012

Who can resist curry and potatoes?

CLASSIC MALAYSIAN CHICKEN CURRY (makes 6-8 servings)

½ chicken (or 600g - 700g), cut into pieces
1 packet chicken curry paste (I prefer Tean's or A1) 
4 waxy potatoes,washed and peeled
1-2 stalks lemongrass, bruised
400ml coconut milk
½  cup water
2 tbsp peanut oil

* add 10-20 bruised kaffir lime leaves (for a Nyonya-style chicken curry)
 


Method 

Cut potatoes into large chunks and soak them in cold salted water for 10 minutes to remove excess starch. Drain and set aside.

Heat a large non-stick sauté pan and add 2 tablespoons of oil. Sauté the chicken curry paste and lemongrass (and kaffir lime leaves, if preferred) for about 3 minutes over medium to low heat.

Tip in the potatoes and stir-fry for 10 minutes over low heat. Be careful not to burn the curry paste. Gradually drizzle 100ml of coconut milk. Subsequently add the chicken pieces and fry them for 3-5 minutes until they are coated with curry paste. Stir in another 100ml of coconut milk and water. Bring it to the boil. Then cover and gently braise the chicken and potatoes over low heat for 30-40 minutes or until chicken is tender.

Pour in the remaining coconut milk. Put the lid back on and let it come to the boil. Turn off the heat once it reaches boiling point. The residual heat will cook through the potatoes without them falling apart or turning mushy.