Rambling Rose

FOREVER CHICKEN - Chef Alan Kok's latest

FRIED CHICKEN WITH SPICY MAYONNAISE

Ingredients:
2 chicken whole legs, cut into pieces

enough oil for deep-frying

Marinade:
1 egg, 1/2 tsp salt, 1 tbsp corn flour, 1 tbsp plain flour

Sauce: (to be mixed together)
4 tbsp mayonnaise, 1 tbsp tomato sauce, 2 tbsp chilli sauce, 1 tsp sugar, 1 tsp lime juice

Method:
Marinate the chicken for about 30 mins.
Deep-fry in hot oil until golden brown and cooked.
Drain off excess oil and keep aside.

Heat up 1 tbsp oil, add in the sauce.
Tip in the fried chicken and stir-fry until gravy thickens.

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DEEP-FRIED TOM YAM CHICKEN

Ingredients:
3 chicken whole legs, cut into pieces
oil for deep-frying

Marinade:
3 tbsp Thai tom yam paste, 1 egg, 1 tsp salt,
1 tsp shredded kafir lime leaves (limau purut leaves)
1/2 tbsp chopped serai (lemon grass)
*1 tbsp oil, (is added to prevent chicken from sticking onto the frying pan)
2 tbsp plain flour
1 tbsp corn flour

Garnishing:
1 onion, shredded, 1 lime

Method:
Marinate chicken for about 2 hours.
Deep-fry the chicken until golden brown and cooked.
Arrange onto a serving platter, sprinkle shredded onion and squeeze lime juice over before serving.
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CLAY POT CHICKEN WITH CHINESE SAUSAGE

Ingredients:
2 chicken whole legs, cut into pieces
6 button mushrooms, cut into half
1 pair chinese sausage, sliced thickly
1 tbsp oil
5 pips garlic, skin removed
5 shallots,
500ml water

Seasoning:
2 tbsp light soya sauce
2 tbsp chinese cooking wine
1 tbsp sesame oil
1 tsp oyster sauce
dash of pepper
One stalk of spring onion, cut into 4 cm length

Method:

Heat 1 tbsp oil in pot, saute the garlic and shallots until fragrant. Add in chicken and stir well.

Add in chinese sausage, button mushrooms, water, seasoning and bring to boil.
Lower the heat and cook until the gravy is thick.
Add in spring onion and mix well.

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STEWED TURMERIC CHICKEN

Ingredients:

1 chicken, about 1.5 kg

50g fresh turmeric ( kunyit) or add 1 tbsp turmeric powder during cooking
100g young ginger
4 stalks lemongrass
1 tbsp oil
600ml water

Seasoning:
1 tbsp sesame oil, 1 tbsp oyster sauce, 1 tsp salt, 1 tsp sugar,
1 tbsp chinese cooking wine (optional if unavailable)

Method:
1. Clean the chicken and cut into half.
2. Blend the turmeric, young ginger and lemongrass.
3. Heat 1 tbsp oil in pot, saute blended ingredients until fragrant. Add in water, seasoning and bring to boil.
4. Add in chicken, cover with lide and cook at low heat for 30 mins or until the chicken is done.
Remove chicken and leave to cool before chopping into smaller pieces.
5. Reheat the gravy for chicken, add in 1 tbsp chinese cooking wine and bring to boil. Pour over chicken and serve.


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FRIED CHICKEN IN CHILLI SAUCE

Ingredients:
2 chicken whole legs, cut into pieces
oil for deep-frying
1 onion, diced

Marinade:
1 tsp salt, dash of sesame oil and pepper, 1 tsp corn flour

Sauce:
3 tbsp chilli sauce, 1 tbsp tomato sauce, 1 tsp sugar, 2 tbsp water

Method:

Marinate the chicken for about 30 mins. Deep-fry in hot oil until golden brown.

Heat up 1 tbsp oil and saute onion until fragrant.
Add in sauce and bring to boil until thick.
Add in fried chicken and mix well.


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STEAMED CHICKEN WITH PRESERVED SOUR PLUMS

Ingredients:

2 chicken whole legs, cut into pieces
3 preserved sour plums, mashed
1 tbsp chopped garlic
1 tsp chopped chilli padi
1 tbsp preserved black beans, soaked and chopped

Seasoning:
1 tbsp sugar, 1 tsp light soya sauce, 1/2 tbsp oyster sauce

Method:
Combine all ingredients together with the seasoning and marinate the chicken for 30 mins.

Steam at high heat for 20 mins. or until cooked.
Serve hot.

posted by Rambling Rose @ 1:30 PM