Ingredients

200g chicken pieces

1/2 cup grated coconut

3 red chillies

8 shallots

2 lemon grass

1 tbsp oyster sauce

1 tbsp plum sauce or honey

1 egg

60g corn flour

60ml light soy sauce

salt and sugar to taste

3 tbsp yogurt

pandan leaves

cooking oil for deep frying

Method

Dice the chicken into required size.

Coarsely pound the red chillies, shallots and lemon grass.

Mix in grated coconut (the white part only), yogurt, oyster sauce, beaten egg, corn flour,

salt, sugar to taste.

Marinate for 2 hours.

Wrap one chicken piece at a time in pandan leaves

Deep fry chicken until cooked

Ingredients

1 chicken (cut into 16 pcs)                      To grind into a paste:

2 potatoes (cut into cubes)                      4 large bombay onions

3 tomatoes (chopped)                             4 cloves garlic

4 stalks lemon grass (bruised)                3 cm ginger

1 stalk curry leave                                   2 cm fresh turmeric/kunyit basah

1 large onion (chopped)                          7 fresh red chillies or more

4 cups coconut milk (semi thickness)     1/2 tsp cumin seeds (optional)

1 cinnamon stick                                     3 tbsp chicken curry powder

3 cloves

3 cardamoms

1 star anise

Method

Saute cinnamon stick, cloves, cardamoms and star anise. Add in chopped onions and stir

fry. Once fragrant add in the pounded ingredients and stir fry again.

Add in the tomatoes and fry further for 1 minute. Mix in chicken, potatoes, lemon grass

and 2 cups of water.

Season with salt. Leave the curry to simmer gently. After 20 minutes add in the coconut

milk and simmer further. Add in the curry leaves finally and dish out.

Note:

Do not use turmeric powder then the taste varies.

Ingredients

1 big chicken (clean and cut into 12 pcs)

600 gm long grain rice (wash and drain)

960 ml chicken stock

3 nips garlic (chopped finely)

1/2 chicken cube (optional)

2 screwpine leaves (knotted)(optional)

2 tbsp chicken lard/oil

1 tbsp margerine

1/4 tsp salt

Method

Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The

oil will come out by itself) .Throw the fat away and leave the oil in the wok. Add in the

margerine and fry the chopped garlic until fragrant. Add in the drained rice and combine

the rice with the garlic for 1 -2 minutes. Close fire. Transfer the rice to a rice cooker. Add

in the chicken stock, screwpine leaves, crumble the chicken cube and salt.

Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard,

substitute with margerine)

Method For the Chicken:

Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve

the chicken stock before using.

Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce,

Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.

Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the

chicken is already cooked fry it for 5 min only)

Ingredients

To pound into a paste:                           1 chicken

8 dried chillies (soak in water)               (clean and cut into 4 large pieces)

8 shallots                                               500 ml thick coconut milk

4 nips garlic                                           2 turmeric leaves (shredded)

1 cm ginger                                           1 tbsp brown sugar

1 cm galangal (lengkuas)                      salt to taste

2 lemon grass

1 tbsp coriander seeds

1 tbsp cummin seeds

1 tbsp fennel seeds

Method

Boil the chicken until cooked.

Shred the chicken into pieces with your fingers. Keep aside.

Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer

gently.

Once oil surface from the gravy, add in shredded chicken, sugar, and salt.

Stir and cook until dish is really dried.

Add in turmeric leaves and dish out.

4 boneless, skinless chicken breast halves (about 1 lb.)

1 egg white

1 Tablespoon cornstarch

1 Tablespoon dry white wine or sherry

4 green onions

1 teaspoon minced gingerroot

3 teaspoons minced fresh garlic (about 6 medium cloves)

2 Tablespoons vegetable oil

Hot cooked rice

  SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste

2 teaspoons sugar

1 teaspoon cornstarch

2 teaspoons rice vinegar

1 Tablespoon water

2 Tablespoons dry white wine or sherry

2 Tablespoons soy sauce

     Place chicken breasts in freezer for 1 to 2 hours or until very firm

 but not frozen solid.  Slice crosswise into thin shreds.  In small bowl,

 lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,

 stirring until cornstarch is dissolved.  Add chicken and mix well to coat

 all pieces.  Let stand at room temperature 30 minutes.

     Meanwhile, slice green onions on the diagonal into very thin slices.

 Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.

 Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.

 Remove chicken with a slotted spoon. Add onions, ginger and garlic to

 wok and stir-fry about 30 seconds, until ginger and garlic are fragrant

 but not brown. Return chicken to wok, restir sauce ingredients and add

 to wok. Cook, stirring constantly, until mixture is well combined, hot and

 bubbly and thickens slightly. Turn off heat and splash with about 1 tsp

 of dark sesame oil. Serve over rice.

1 pound boneless chicken (or pork or steak)

2 tablespoons sesame seeds

1 tablespoon sesame oil

2 tablespoons vegetable oil

4 ounces small mushrooms, quartered

1 large green bell pepper, seeded and cut into strips

4 scallions, chopped diagonally

  boiled rice, to serve

     Marinade:

2 teaspoons cornstarch

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon lemon juice

1 tablespoon soy sauce

few drops of Tabasco sauce

1-inch piece fresh ginger, grated

1 garlic clove, crushed

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.

2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or

 dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger

 and garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours.

3. Place the sesame seeds in a wok or large frying pan and dry-fry over

 moderate heat, shaking the pan, until the seeds are golden. Set aside.

4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the

 meat, reserving the marinade, and stir- fry a few pieces at a time until

 browned. Remove with a slotted spoon.

5. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add

 the scallions and 1 minute more.

6. Return the meat to the wok or frying pan, together with the reserved

 marinade, and stir over a moderate heat for a further 2 minutes, or until

 the ingredients are evenly coated with glaze. Sprinkle the sesame seeds

 on top and serve immediately with boiled rice.

1 1/2  pounds Chicken Wings

3 tablespoons Soy Sauce

1 tablespoon Dry Sherry

1 tablespoon Minced Fresh Ginger Root

1 Clove Garlic, Minced

2 tablespoons Vegetable Oil

1/3 cup Cornstarch

2/3 cup Water

2 Green Onions And Tops, Cut Into Thin Slices

1 teaspoon Slivered Fresh Ginger Root

 Disjoint the chicken wings; discard tips (or save for stock).  Combine soy

sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.

Cover and refrigerate for 1 hour, stirring occasionally.  Remove chicken;

reserve marinade.  Heat oil in large skillet over medium heat.  Lightly coat

chicken pieces with cornstarch; add to skillet and brown slowly on all sides.

Remove chicken; drain off fat.  Stir water and reserved marinade into same

skillet.  Add chicken; sprinkle green onions and slivered ginger evenly over

chicken.  Cover and simmer for 5 minutes, or until chicken is tender.

2 tablespoons oyster sauce

1 teaspoon cornstarch

3/4 pound boneless, skinless chicken

 Sauce:

1/4 cup Chinese black vinegar or balsamic vinegar

1/4 cup chicken broth

3 tablespoons Chinese rice wine or dry sherry

2 tablespoons hoisin sauce

1 tablespoon soy sauce

2 teaspoons sesame oil

2 teaspoons chili garlic sauce

2 teaspoons sugar

2 1/2 tablespoons cooking oil

8 small dried red chilies

4 teaspoons minced garlic

2 stalks celery, diced

1/2 red bell pepper, cut into 1-inch squares

1 can (8 oz.) sliced bamboo shoots, drained

2 teaspoons cornstarch dissolved in 1 tablespoon water

1/3 cup roasted peanuts

1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.

 Place chicken in marinade and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to

 coat sides. Add chilies and cook, stirring, until fragrant, about 10

 seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and

 chilies from wok.

4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic

 and cook, stirring, until fragrant, about 10 seconds. Add celery, bell

 pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.

5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and

 bring to a boil. Add cornstarch solution and cook, stirring, until sauce

 boils and thickens. Add peanuts and stir to coat.

   Sauce:

1/2 cup cornstarch

1/4 cup water

1+1/2 tsp minced garlic

1+1/2 tsp minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1+1/2 cup hot chicken broth

1 tsp monosodium glutamate (optional)

   Meat:

3 lbs deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch

Vegetable oil for deep-frying

2 cups sliced green onions

16 small dried hot peppers

   Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup

 soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until

 sugar dissolves. Refrigerate until needed.

    In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.

 Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are

 coated evenly. Add cup of vegetable oil to help separate chicken pieces.

   Divide chicken into small quantities and deep-fry at 350 degrees until

 crispy. Drain on paper towels.

   Place a small amount of oil in wok and heat until wok is hot. Add onions

 and peppers and stir-fry briefly. Stir sauce and add to wok.

 Place chicken in sauce and cook until sauce thickens.

3 Chicken breasts, boned and skinned

1/2 lb. Chinese pea pods

1/2 lb. Mushrooms

4 Green onions

2 cups Bamboo shoots, drained

1 cup Chicken broth

1/4 cup Soy sauce

2 tb Corn starch

1/2 ts Sugar

1/2 ts Salt

4 tb Salad oil

1 pack Cashew nuts (about 4-oz)

Slice breasts horizontally into very thin slices and cut into inch squares.

Place on tray. Prepare vegetables, removing ends and strings from pea pods,

slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet

over moderate heat, add all the nuts, and cook 1 min shaking the pan,

toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry

chicken quickly, turning often until it looks opaque. Lower heat to low. Add

pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove

cover, add soy sauce mixture, bamboo shoots, and cook until thickened,

stirring constantly. Simmer uncovered a bit more and add green onions and

nuts and serve immediately.