Pandan Chicken

Ingredients

• 450g chicken chops (cut it to small pieces)
• A bunch of pandan leaves for wrapping
• Toothpicks 
• Oil for deep frying

Marinade Ingredients

1. 1 tbsp soya sauce
2. 1 tsp five-spice powder
3. 2 tbsp Chinese cooking wine
4. 1 tbsp ginger juice
5. 60g shallots, smack with the sides of a cleaver
6. 1/2 tsp salt
7. 1 1/2 tsp sugar

Methods:

1. Clean the chicken dry them well and give it a few pricks with a fork. Marinate the chicken with all the seasonings above for at least 2 hours or more.
2. Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.
3. Hold tight with a tooth pick.
4. Deep fry until the golden brown.
5. Dish out and serve hot.

Glutinous Rice Chicken (Loh Mai Kai)

Ingredients

• 600g glutinous rice (soaked for 3 hours)
• 2 chicken drumsticks (chopped into bite-sized pieces)
• 10 dried mushrooms (soaked and halved)
• 4 Chinese sausages (sliced diagonally)
• 4 tbsp cooking oil for oiling the bottom of the rice bowls
• 500 ml water

Chicken & Mushroom Marinade

• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/2 tbsp ginger juice
• 1/2 tbsp sesame oil
• 1/2 tsp sugar
• 1/2 tsp pepper
• 1/2 tsp dark soy sauce
• 2 tbsp shao hsing wine
• 2 Chinese soup spoons cooking oil

Note: For the mushroom must squeeze out the water before marinade ingredients in a bowl and mix well then add in the mushrooms and mix thoroughly.

Seasoning For The Glutinous Rice 

• 1 1/2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp soy sauce
• 2 tbsp shallot oil
• 1 tsp salt
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1/2 tsp pepper
• 1/2 tsp shao hsing wine

Methods:

1. Drain the glutinous rice, add in 500 ml of water and steam for 25 minutes. Stir in the seasoning whilst still hot. Mix well and set aside.
2. Marinate the chicken & mushroom pieces for 1 hour
3. Oil the bottom of a porcelain Chinese rice bowl. Place in 1 piece each of the chicken, mushroom and sausage.
4. Spoon glutinous rice on top and press it down and level the glutinous rice over the chicken, mushroom and sausage with the back of the spoon
5. Cover the bowl with aluminium foil and steam for 25 minutes

Hong Kong Style Swiss Chicken

For 3-4 person

Ingredients:
12 chicken mid-wings (or more) other part of chicken
1 cup light soy sauce (if you a superior dark soy sauce can add 1 tsp of dark soy sauce)

1 cup water (if you using other part of chicken you need to add more water because to cover the chicken while on cooking)
100g sugar or more for taste
1 spring onion, cut 1” lengthwise
5 slices ginger or more
5 star anise
2-3 tbsp Shaoxing wine or more

Method

1. Bring water to a boil and immerse chicken and let boil for 1 min. Put the chicken in a bath of ice water as this will make the skin tasted crunchy and not easy broken. 
2. Add all ingredients in a large pot, bring to boil over medium heat. 
3. Turn on to low heat, and put the chicken (skin side down) and cover the lid, and stand for 10 mins. Turn the chicken once and stand for another 10 mins to ensure all sides are nicely coated with the sauce. 
4. Serve immediately once done. You may use the same stock (frozen it) and repeating making this chicken wings later. 

Hainanese Chicken Chop

For 3 person

Marinate chicken ingredients:-
6 chicken thigh
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sugar
½tsp dark soy sauce
½tsp salt or to taste
½tsp pepper

For fry the Chicken ingredients:-

1 cup flour  

1 tbsp corn flour

Tomato sauce ingredients:-
½ packet of mix vegetable (I used the small packet)
1 big yellow onion, sliced
160 g tomato ketchup
2 tbsp sugar
½ tsp salt or to taste
½ tsp light soy sauce
2½ cups water
Thicken mixture- mix 1 tbsp corn flour water, to thicken the sauce

Other condiments
10 potatoes, boiled in hot water till tendered, slice it, then deep fry till golden brown

Method:

1. Marinate the chicken thighs with marinating ingredients, for 3-4 hrs.
2. Mix the Fry the Chicken ingredients together and coat it well on the marinated chicken Then deep fry till golden brown. Dish up and set aside.
3. To prepare the tomato sauce, heat oil in a wok or saucepan, saute onion till aroma, add in water and the rest of seasonings and the mix vegetable except thicken mixture, cook for few minutes or till onion is soften. Then thicken the sauce with thicken mixture.
4. To serve, arrange the deep fried chicken thigh, cooked potato wedges and sliced tomatoes on a plate. Pour the hot tomato sauce over and serve. Re-heat the tomato sauce before serve if you are not intended to serve immediately.

Orange Chicken

Ingredients:

• 1/2 pound chicken breast (cut into bite-size cubes)
• 5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)
• 1 teaspoon minced orange zest
• 2 cloves garlic (minced)
• 1 inch ginger (minced)
• 1 stalk scallion (use the white part only, cut into thin threads for garnishing)
• 2 teaspoons oil
• Oil for deep frying

Orange Sauce:

• 1/4 cup freshly-squeezed orange juice
• 3 tablespoons canned chicken broth
• 1 tablespoon soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1/2 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 5 teaspoons sugar
• 1/8 teaspoon white pepper powder
• 1 teaspoon corn starch
• Salt to taste

Frying Batter:

• 1/2 cup water
• 2 oz. all-purpose flour
• 1 oz. corn starch
• 1/2 teaspoon baking soda
• 1/2 egg
• 1 teaspoon cooking oil
• 1 small pinch of salt

Method:

1. Mix the orange sauce ingredients and set aside.
2. Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.
3. In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.

Lemon Chicken

Ingredients:

• 10 oz (300g) skinless, boneless chicken breast/thigh, cut into small pieces
• 1/4 cup corn starch plus 1/4 cup all-purpose flour, sifted and combined well
• Oil, for deep-frying
• 1/2 teaspoon white sesame

Marinade:

• 1/2 tablespoon soy sauce
• 1/2 tablespoon Shaoxing wine, optional
• 1 tablespoon corn starch

Sauce:

• 3 tablespoons lemon juice
• 2 teaspoons sugar
• 5 tablespoons water
• 1 teaspoon corn starch
• Pinch of salt, or to taste

Method:

1. Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside.
2. Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
3. Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
4. Dish out, top with the white sesame, and serve immediately.

Wuxi Chicken Wings/Ginger Wine Soy Sauce Chicken Wings

Ingredients:

• 18 pcs Chicken Wings (mid section)
• 1 tbsp light soy sauce
• ½ tbsp Shao Hsing cooking wine
• 1 spring onion - cut into 1"
• 5 slices ginger
• 1/3 cup water

     Seasonings:

• 2 tbsp dark soy sauce
• 80 gram rock sugar
• 1 pc star anise
• 1 tsp sesame oil
• 1½ tbsp Chinese black vinegar
• Salt to taste

Method:

1. Clean the wings dry them well and give it a few pricks with a fork. Marinate the chicken with light soy sauce and wine for at least 2 hours
2. Add 4 tbsp of vegetable oil in a non stick pan, pan fried the wings till golden brown, remove and set it aside
3. Remove any access oil from the pan and leave about 2 tbsp in it. Saute the green onion and ginger till fragrant. Add in the wings, water and all the seasonings except the black vinegar
4. Bring it up to boil, turn down the heat, cover and cook the wings until the sauce thicken
5. Lastly ass in the vinegar, mix well. Dish out and serve it hot.

Adapted from Nasi Lemak Lover