Chi Pao Kai (paper wrapped chicken)

Chi Pao Kai (paper wrapped chicken) Ingredients3-4 chicken drumsticks (cut into your preference size)spring onion Seasoning2 tsp Maggi seasoning powder2 tsp dark soy sauce2 tsp pounded ginger and garlic1 tsp sesame oil2 tsp oyster sauce1 tbsp chinese cooking wineSome pepper and salt to taste1 tsp sugar1 tbsp corn flour 12-14 pieces grease proof baking paper

Grilled Green Curry Chicken (Ayam Bakar Curry Hijau)

Ingredients 4 chicken whole leg – washed abd and trimmed off excess fats   Broth 4 shallots – sliced thinly 2 cloves garlics – sliced thinly 2 stalks lemongrass – bruised 3 pcs Kaffir Leaves 150 ml coconut milk 1 packet Dancing Chef Green Curry Paste 1 tbsp gula melaka Salt to taste 1 Kayu

Mui Choy Chicken

Ingredient 1 whole chicken – cut into 4 parts 2 tbsp dark soy sauce 200 g sweet Mui Choy 30 g salty mui Choy 4 slices ginger 6 cloves garlic Sauce Ingredients 1/2 cup light soy sauce 1/2 tbsp sugar 1 tbsp oyster sauce 4 small rock sugar Pepper to taste 1/2 tbsp fish sauce

Malaysian Mamak Fried Chicken

Ingredients 2 chicken legs and 1 breast meat (can use drumstick or chicken wings) (Cut to your prefer size) 200 ml plain yogurt 2 eggs Some curry leaves Pounded/blended ingredients 4 cloves garlic 8 shallots 2 inch fresh turmeric 1 inch galangal 2 inch ginger 2 stalks lemongrass (optional) 1 tbsp sugar 1 tbsp curry

Fried Satay Chicken In A Basket

Ingredients 500 g  chicken breast meat/boneless chicken leg, skin removed, sliced into small pieces sliced cucumbers & red onions into rings (season with a bit of salt for 1 minutes, wash and set aside) 2 tbsp Borges Grapeseed Refined Oil 1 tbsp of shredded finely kaffir leaves 50 g peanuts (crushed finely) Wanton Skin (round

Sticky Honey Chicken Cubes Topped With Crispy Garlic Bits

Ingredients   5 pieces chicken thigh meat – cut into cubes   Oil for deep frying   1 egg white-lightly beaten   Corn flour for coating   6 cloves garlic minced finely and deep fry till golden and crispy   Seasoning Ingredients   1/2 tsp salt   Dash of 5 spice powder (optional)   Dash

Roast Curry Chicken

Ingredients 1.2-1.5 kg kampong chicken 1 tsp each – salt and white pepper 3 tbsp oil 350 ml coconut milk ( from 1 grated coconut) 350 ml water A handful basil leaves 1 tbsp tamarind juice ( from 1 tsp tamarind paste and 1 tbsp water) Salt and sugar to taste Blended ingredients 4 fresh

Ayam Masak Merah Strawberry Yoghurt

Ingredients 1 kampong chicken – cut to bite size and season with some turmeric powder, salt and corn flour and set aside for 30 minutes 2 potatoes – cut into small wedges 4 fresh strawberries – cut into small pieces 2 pandan leaves – knotted 2 pieces kaffir leave 3 pieces kaffir leaves – sliced

Crispy Fried Cereal Chicken

Ingredients 1 kg chicken or 4 chicken legs (cut into large pieces) Oil for deep frying 2 sprigs curry leaves Seasoning 1 tsp sugar 1 tsp salt 1 tsp pepper 1 1/2 tbsp chicken curry powder 1 tbsp each – minced shallot, garlic and ginger 1/2 egg lightly beaten 11/2 tbsp self raising flour 50

Black Pepper Chicken Meat

  Ingredients 2 pieces chicken breast meat – slice thinly (season with a bit of salt, black pepper, oil and corn flour for 20 minutes) 2 stalks spring onions – cut into 3 inch in lengthwise 1 fresh red chilli – slice 1 big bombay onion – slice 2 cloves garlice – minch Black Pepper