Ayam Percik (Roasted Laksa Paste Chicken)

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5 pieces chicken legs – remove the bone at the joints
(marinaded with a 1/2 tsp of salt and sugar)

2 tbsp Dancing Chef Laksa Paste
100 ml coconut milk
1 tsp gula melaka
Salt to taste
1 tsp sugar
1 tbsp tamarind paste (mixed with 2 tbsp water)

Pounded/blended Ingredients
1 inch ginger
3 stalks lemongrass
3 pieces candlenuts
1 inch turmeric
1 inch galangal
12 pieces dried chilli – soak in hot water till soft or 21/2 tbsp chilli paste
6 shallots
3 cloves garlic

1) In a deep mixing bowl, add in laksa paste, coconut milk, salt, sugar, gula melaka, tamarind water and blended ingredients, stir to mix well. Add in chicken legs and mix to combine well. Leave for 4-6 hours in the fridge.
2) Cooked marinaded chicken in a wok over medium low heat till 1/2 cook.
3) Transfer  1/2 cook chicken legs in a baking tray lined with aluminium foil and place a piece of banana leaf over it.  Roast in pre heated oven 230 C till charred on both sides. (roast for 30-45 minutes) and in between baste with the leftover gravy.

Braised ‘Lion’s Head Chicken Meatballs

Lion's Head Meatball
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10 medium prawns – minced finely
400 g minced chicken meat/pork
1/2 tbsp tung choy (optional) minced together with meat
3 shitake mushroom – soak till soft and minced finely
1/2 yellow onion – minced finely
9 pieces Napa Cabbage

Seasoning Sauce
1/2 tsp salt
1 tsp sesame oil
11/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp Chicken seasoning powder
1/2 tsp sugar
1 tsp Shaoxing Jiu (Chinese cooking wine)
1/2 tbsp corn flour
1 egg

1 – 1.5 litre chicken stock
1 tsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
Salt to taste
1 tsp white pepper

1 tbsp corn flour (add 2 tbsp water)

1) In a mixing bowl, add in minced meat, prawns, mushrooms and onion and add in marinade sauce. a bit of water and use your hand to blend the mixture well in one direction. Shape into 5 big meatballs. flatten a bit and coated with corn flour.
2) Heat enough oil in a wok till hot, deep fry coated meatballs till lightly brown on both sides. Drain and set aside. Wrapped one meatball with a piece of Napa Cabbage. Do the same to rest of the meatball.
3) Lay 4 pieces of Napa cabbage at the bottom of claypot, add in the chicken stock and sauce ingredients. Bring to a boil, add in meatballs and simmer for 30 minutes over low heat.
4) Thicken with corn starch and adjust taste to your preference. Serve hot.

Braised Chicken Leg With Bak Kut Teh Herbs

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4 chicken legs – washed and removed excess fat, cut a few slits in the thicker part of the meat
1 sachet Bak Kut Teh Herbs
! stalk spring onion – cut
4 hard boiled eggs – shelled and set aside (optional)
1.5 lit water
2 pods garlic
Salt to taste
3 small rock sugar
1 tsp white peppercorn – crushed

Marinade sauce
1 tsp 5 spice powder
1 tsp oyster sauce
2 tbsp dark soy sauce
4 cloves garlics – minced
1 inch ginger – minced
1 tbsp Hua Tio Jiu
2 tbsp light soy sauce
1 tsp white pepper
2 tsp corn flour
1 inch galangal – minced

1) Season chicken legs with marinade ingredients for about 4-6 hours.
2) In a pot add in water and BKT sachet, garlics, peppercorn to a boil, lower heat and simmer for 20 minutes.
3) Heat a non stick frying and pan fry marinated chicken legs till golden brown on both sides. Add the fried chicken legs and eggs into the pot with BKT broth. Bring to a boil and cover, lower heat and simmer till chicken meat is soft and tender. Season with salt, taste accordingly and adjust to your preference.
4) In a small pan. add in marinated sauce (from the chicken legs) and  150 ml of BKT broth, stir to mix evenly and simmer for 2 minutes. Thicken with corn starch (2 tsp mixed with 1 tbsp water).
5) Place chicken legs to a serving plate and ladle (No.4) over it and sprinkle with chopped spring onions. Serve hot with eggs in the gravy.

Ayam Goreng Madu Berempah

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6 drumsticks and 8 mid joints chicken wings
4 pieces kaffir leave – shredded finely
2 tbsp honey
Salt to taste
1 tsp corn flour
1 egg
Crispy tempura flour – for coating

Blended Ingredients
2 stalks lemongrass
6 shallots
4 cloves garlic
1 inch galangal
1 inch ginger
1 inch turmeric
1 tbsp Chicken Curry Powder
1 tbsp Garam Masala
50 ml water

1) Clean drumstick and wings, cut a few slits on the thicker part of drumstick. Marinade with blended ingredients, egg, honey, corn flour and salt for about 4-6 hours in fridge.
2) Steamed marinated drumsticks and wings over rapidly boiling water or about 20 minutes. Set aside to cool down.
3) Before frying, coat with crispy tempura flour and set aside to 10 minutes. Heat enough oil in a wok over medium high heat and deep fry drumsticks and wings till crispy and golden. (since there is honey, adjust the heat as it will burnt very easily).
4) Drain and serve hot with Sambal Belacan.

Stewed Chicken With Black Fungus and Mushroom

Stewed Chicken
1/2 chicken (cut into small chunks) or 2 drumsticks and 6 mid joint wings
6 slices ginger
4 cloves garlics
3 shallots – sliced
8 dried shitake mushroom (soaked till soft)
25 g black fungus (soaked till soft)
3 potatoes – peeled and cut to small chunks

Seasoning Ingredients
1/2 tsp salt
1/2 tsp white pepper
1 tsp corn flour

Sauce Ingredients
2 tbsp oyster sauce
1 tbsp light soy sauce
11/2 tbsp dark soy sauce
3 small rock sugat
1 tsp corn flour

1 tbsp Hua Tiao Jiu
11/2 tbsp sesame oil
1 stalk spring onion – cut into 2 inch lengthwise

1) Marinade chicken pieces with seasoning ingredients for 20 minutes.
2) Heat sesame oil in a claypot till hot, add in ginger slice, shallots and garlic. saute till aromatic.
3) Add in mushroom, stir fry for 1 minute, add in chicken, potato and black fungus, stir to mix evenly for till chicken is opaque. Add in sauce ingredients and enough water to cover the chicken. Stir to mix, bring to a boil. Cover, and simmer over low medium heat for 10 minutes. Drizzle the Hua Tio Jiu on top of the cover and continue to simmer for a further 10 minutes or till chicken is tender and potato is cook through. Taste accordingly and adjust to your preference.
4) Add in spring onion and stir to mix evenly. Serve hot with porridge or rice.

Dried Chick Ku Teh (Replica Bak Kut Teh)

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4 whole kampong chicken legs – chopped to bite size
(marinate with a bit of salt, pepper, soy sauce and corn flour)

8-10 lady fingers – sliced

10  dried chillies – halved
5 slices of ginger – cut into thin strips
1 dried cuttlefish – soaked and cut into thin strips
A handful  of salted threadfin fish – fry till crisp and set aside (optional)
2 crispy tau kee  (optional)
2 tbsp sesame oil

Sauce Ingredients
1 tbsp of oyster sauce
1/2 tsp of sugar
2 tbsp dark soy sauce
200-300  ml bak kut teh stock (boiled with 1 satchet of bak kut teh spices, 2 pods pf garlics and 500 ml of water)
(mix together in a bowl)

1) Deep fry marinated chicken pieces till golden, drain and set aside.
2) Heat a claypot with sesame oil till hot, add in soaked dried cuttlefish strips and saute till crisp, dish out and set aside. Add in ginger slices and dried chillies, saute till ginger is a bit golden. Add in fried chicken, stir to mix well and add in 1/2 of the sauce ingredients, stir to mix and bring to a boil. Lower heat , add in sliced lady fingers, tau kee and 1/2 of the fried cuttlefish, stir to combine well, covered and simmer for about 3 minutes or until the vegetables are soft and gravy is a bit dry, give a final stir (if you prefer more gravy add in the remaining stock) Taste accordingly and adjust to your preference.
3) Add in the crispy salted fish and remaining fried cuttlefish, covered and serve hot.

Red Glutinous Wine Chicken (Hong Zao Ji)

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1/2 Kampong Chicken/3 whole chicken legs – chopped into bite size
2 tbsp sesame oil

– 2 tbsp red glutinous wine lees
– 1 tbsp red glutinous wine
– 3 slices ginger
– 1 tsp sesame oil
– 1/2 tsp light soy sauce

200ml red glutinuous wine (红槽酒)
1 tbsp red glutinous wine lees (红槽)
50 ml Huiji Waist Tonic
3 small rock sugar
Salt (optional)

1 tbsp Hua Diao Jiu

1. In a bowl, marinade chicken with the marinade ingredients for 20 minutes.
2. In a heated wok, pour in sesame oil, saute ginger slices till fragrant and crispy. Remove ginger and set aside.
3. Add chicken pieces. Stir fry until the chicken is cooked on the surface.
4. Add in the seasonings and mix until the chicken is evenly coated.
5. Cover with a lid and simmer for about 10 minutes or until the chicken is cooked. If you can, flip the chicken pieces halfway through the cooking time for more even cooking.
6. If you prefer a richer wine aroma, drizzle Hua Diao Jiu onto the dish upon serving. Top with crispy ginger slices and serve with white rice.
7) For soupy version, add more water.


Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)

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Pandan Leave Chicken.jpg

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5 boneless chicken whole legs/thighs  – cut into bite size
Big Pandan leaves for wrapping

Seasoning Ingredients
3 cloves garlic – pounded
4 shallots – pounded
2 pieces coriander roots – minced
2 stalks lemongrass – pounded finely
1 inch galangal – pounded
1 tsp fish sauce
50 ml coconut cream
1 tbsp oyster sauce
1 tbsp gula melaka
1/2 tbsp corn flour

1) Place seasoning ingredients in a big mixing bowl and add in the chicken meat, stir to mix well and leave inside the fridge for 2-4 hours..
2) Wrap the marinated chicken meat with pandan leaves (like ketupak or dumplings).
Drain wrapped chicken for a few minutes to remove excess marinade. Deep-fry in just smoking oil over high heat till leaves are brown and meat just cooked, 2-3 minutes. Drain. Serve immediately with the sauce on the side.

Spicy Mango and Pineapple Sauce Chicken

Spicy Mangoes and Pineapple Sauce Chicken.jpg

Spicy Mango and Pineapple Sauce Chicken 2.jpg

Spicy Mango and Pineapple Sauce Chicken 1.jpg

3 drumstick –  cut into bite size
10 mid joint chicken wings
1/2 cup mango fresh – cut into cubes
1/2 cup pineapple – cut into cubes
1/2 red capsicum – cubes
3 cloves garlic – minced
2 tbsp olive oil

Oil for deep frying

Marinade sauce
1 tbsp minced garlic
1 tbsp minced shallots
2 tbsp Huiji Waist Tonic
1 tbsp minced ginger
1/2 tbsp chilli powder
1 tsp salt
1 tbsp corn flour

Sauce Ingredients
100 ml mango puree (fresh mango flesh)
100 ml pineapple juice
100 ml tomato sauce ((from 1 fresh tomato)
1 tbsp white vinegar or apple cider
1 tsp brown sugar
1 tbsp chilli powder

1) Season chicken parts with seasoning ingredients overnight or at least 6-8 hours in the fridge.
2) Before frying coat chicken with crispy tempura flour and set aside for 20 minutes. Deep fry till crisp and golden. Drain on kitchen paper towel and set aside.
3) Heat oil in a small saucepan and saute garlic till fragrant, pour in the sauce ingredients and stir till sugar dissolved. Add in mango and pineapples cubes and capsicum. Stir till well mixed and taste accordingly. Adjust to your preference.
4) When ready to serve, pour the sauce over the chicken.

Braised Chicken With Sea Cucumber

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4 pieces chicken thigh – remove skin and bones
5 chicken wings
(season chicken meat with a bit of salt and corn flour)
600 g sea cucumber – rinsed, sliced and drained
1/2 carrot – cut into big chunks
4 cloves garlic
2 stalk spring onions – cut into 2 inch in  lengthwise
2 pieces fried tau kee (optional)
8 pieces small dried shitake mushroom – soaked in water till soft
8 slices young ginger
1 tbsp Hua Tio Jiu

1 tbsp corn flour  (mixed with 3 tbsp water)

Sauce Ingredients
500 – 600 ml chicken stock
11/2 tbsp light soy sauce
2 tbsp dark soy sauce
3 small rock sugar
1/2 tsp white pepper
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp kicap manis
1 tbsp Hua Tio Jiu

1) Heat a small saucepan without oil and add in sea cucumber and 4 slices of ginger. Stir fry till most of the water has evaporated (about 3-5 minutes) . Add in 1 tbsp Hua tio jiu and toss briefly. Dish out the sea cucumber and discard the ginger. Set aside.
2) Heat a claypot with 3 tbsp sesame oil till hot, add in ginger, garlic and white part of spring onions, saute till aromatic , add in mushroom and stir fry for 2 minutes.
3) Add in chicken and stir fry for a further 2 minutes. Add in carrots, tau kee and sauce ingredients. Bring to a boil, cover, and simmer over low heat for about 15 minutes. Add in sea cucumber and braised for 10 minutes or until meat is tender.
4) Taste accordingly and adjust to your preference. Thicken with corn starch and stir to mix evenly. Add in spring onion and serve hot.