Crispy Chicken Cutlet With Nuts (Cashew and Peanuts)

Crispy Chicken Cutlet With Nuts.jpg

Chicken Cutlet 2

Chicken cutlet.jpg

Chicken Cutlet 1

Ingredients
3-4 pieces boneless chicken thighs/breastmeat
100 g cashew nuts
100 g peanuts
5 tbsp flour (3 tbsp corn flour + 2 tbsp rice flour)
Oil for deep frying

Marinade Ingredients
2 tbsp light soy sauce
2 tbsp shaoxing jiu
11/2 tsp 5 spice powder
1 tsp sugar
1 egg

Method
1) Make a few slits on the chicken and season with marinade sauce, set aside for 5-6 hours or preferably overnite.
2) Pulse the roasted cashew and peanuts in a blender or pounded till they resemble coarse crumbs.
3) Coat the marinated chicken cutlet with the nuts crumbs before coating with flour mixture. shake off excess flour.
4) Heat enough oil in a pot till moderate bubble sizzles around the chopstick. Deep fry in small batches (preferably 1 piece at a time)/
5) Deep fry till golden brown and crispy, drain well and cut into slice. Serve hot.

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Grilled/Steam Otak Chicken Chop

grilled-otah-chicken-chop-1
grilled-otah-chicken-chop

Ingredients
5 chicken legs – deboned and trimmed away excess fat
(rub with a bit of salt and corn flour)
5 pieces banana leaf
1 cup of basil/kaduk leaves
5 pieces kaffir leaves – sliced finely
1 piece turmeric leaf – sliced thinly

Seasoning Ingredients
2  eggs – beaten lightly
1 tbsp gula melaka
1 tsp salt
1 tbsp corn flour
1/2 tsp chicken seasoning powder
1/2 tsp sugar

Blended Ingredients (blended into a paste)
15-20 dried chillies (soaked in hot water till soft)
8 shallots
4 cloves garlic
4 candlenuts
2 stalks lemongrass -white part only
2 inch galangal
1 inch ginger
2 inch turmeric
3 fresh red chillies
250 ml coconut milk

Method
1) In a mixing bowl, add in blended ingredients and seasoning ingredients. Stir to mix well. Adjust taste to your preference.
2) Heat oil in a wok and saute (1) till aromatic and oil separates and thickened. Off heat and set aside to cool down.
3) Place a few pieces of basil/kaduk leave on the banana leaf, place the chicken leg over it. Spread some fried rempah on the chicken legs and wrapped it up.  Grilled/baked in pre heated oven till chicken is cooked through. (You can also steamed it.)
4) Serve hot.

 

Honey Glazed Soy Sauce Chicken/Pork Chop

Honey Glazed Soy Sauce Chicken Chop.jpg

Ingredients
3 pieces chicken breast meat
3 pieces pork chops

Seasoning Ingredients
1/2 tsp salt
1 tbsp light soy sauce
A pinch of black pepper
1 tbsp corn flour

1 big onion
1 tbsp ginger paste
1 tbsp minced garlic
Chopped coriander leaves

Sauce Ingredients
3 tbsp light soy sauce
1/2 dark soy sauce
1 tbsp mirin
3 tbsp honey
1 tbsp white vinegar
1 tsp corn flour

Method
1) Using a mallet to tenderise the breast meat/pork chop. Marinate meat with seasoning ingredients for 30 minutes.
2) Heat 1 tsp oil in a skillet or frying pan, place marinated meat in skillet and cooked till brown on both side (or until no longer pink in center). Remove from skillet and set aside.
3) Heat 1 tbsp oil in frying pan and saute onion, ginger and garlic till aromatic. Add in the sauce ingredients, stir and simmer till slightly thickened and bubbly. Add in the meat and toss briskly to well coated with the sauce.
4) Transfer to serving plate and sprinkle the coriander leaves on top.

Dry Chicken Chop Shanghai Noodle

Dry Chicken Chop Shanghai Noodle.jpg

Ingredients
5 pieces chicken leg/breast meat
Chopped spring onions
Cucumber – cut into thin strips
Carrots – cut into thin strips
Sambal Belacan (optional)
Crispy tempura flour (for coating)

Seasoning Ingredients
1/2 tsp each – salt & pepper
2 tbsp Self raising flour
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 egg – lighty beaten
2 tbsp corn flour
1 tbsp Shaoxing Jiu

(Cleaned chicken. remove excess fat, remove bones and pound meat lightly with the blunt edge of a cleaver to tenderise. Marinate with seasoning ingredients for at least 4 hours. Coat with crispy tempura flour and deep fry till crispy and golden brown. Drain and set aside).

1 packet Shanghai Noodle (340 g)
3 cloves minced garlic
4 shallots – sliced thinly
11/2 tbsp hot bean paste
90 g Sichuan vegetable, washed, cut into thin strips and soaked in water

Sauce Ingredients
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp Shaoxing Jiu
1 tbsp black vinegar
2 tbsp chilli oil
1 tsp sesame oil
Dash of white pepper
2 tsp sugar
1 tbsp corn flour

200 ml chicken stock

Method

Boil dried noodles. Drain and mix with with 2 tbsp oil.

1) Combine sauce ingredients with chicken stock.

2) Heat oil in a wok, add minced garlic and shallots and hot bean paste, and fry till fragrant. Add sichuan preserved vegetable and stir fry for one minute. Add seasoned stock and simmer until sauce thickens. Adjust taste to your preference.

3) Divide cooked noodles into 4-5 individual serving plate. Add 2-3 tbsp of the sauce into each plate and mix well. Sprinkle with chopped spring onion and top with chicken chop and garnish with cut cucumber and carrots. Serve hot with sambal belacan. (if desired)