Ingredients:
- 1 pound boneless and skinless chicken breasts/chicken thighs (cut into small pieces/cubes)
- 3 inches fresh ginger (peeled and pounded with a mortar and pestle to extract 2 tablespoons of ginger juice)
- 3 tablespoons soy sauce
- 6 tablespoons sake
- 1/8 teaspoon sesame oil (optional)
- Corn starch to coat the chicken
- Oil for deep frying
Preparation:
1) Use paper towels to pat dry the chicken pieces and transfer to a bowl. Add in sake, ginger juice, soy sauce, sesame oil (optional) and marinate for 30 minutes. Transfer the chicken pieces out of the marinate and coat them evenly with corn starch. Shake off excess.
2) Deep-fry in oil for two times. Heat up a wok/pot of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and quickly deep fry them until they float. Transfer them out onto a plate and wait for a couple of minutes.
3) Put the chicken back into the oil and deep-fry until golden brown and crunchy. Dish out to a plate or bowl lined with paper towels to absorb the excess oil, serve hot with a slice of lemon and mayonnaise.
Cook’s Notes:
1) I used young chicken breast and the meat was really juicy and tender.
2) Deep-frying twice ensures that the chicken pieces are crunchy and stay crunchy even after a few hours.
Sunday, March 27, 2011
Orange Chicken Recipe (Orange Peel Chicken) 陈皮鸡
Ingredients:
- 1/2 pound chicken breast (cut into bite-size cubes)
- 5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)
- 1 teaspoon minced orange zest
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 1 stalk scallion (use the white part only, cut into thin threads for garnishing)
- 2 teaspoons oil
- Oil for deep frying
Orange Sauce:
- 1/4 cup freshly-squeezed orange juice
- 3 tablespoons canned chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1/2 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 5 teaspoons sugar
- 1/8 teaspoon white pepper powder
- 1 teaspoon corn starch
- Salt to taste
Frying Batter:
- 1/2 cup water
- 2 oz. all-purpose flour
- 1 oz. corn starch
- 1/2 teaspoon baking soda
- 1/2 egg
- 1 teaspoon cooking oil
- 1 small pinch of salt
Preparation:
1) Mix the orange sauce ingredients and set aside.
2) Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.
3) In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic.
4) Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken.
5) Dish out, garnish with the scallion threads and serve immediately with steamed white rice.
- 1/2 pound chicken breast (cut into bite-size cubes)
- 5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)
- 1 teaspoon minced orange zest
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 1 stalk scallion (use the white part only, cut into thin threads for garnishing)
- 2 teaspoons oil
- Oil for deep frying
Orange Sauce:
- 1/4 cup freshly-squeezed orange juice
- 3 tablespoons canned chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1/2 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 5 teaspoons sugar
- 1/8 teaspoon white pepper powder
- 1 teaspoon corn starch
- Salt to taste
Frying Batter:
- 1/2 cup water
- 2 oz. all-purpose flour
- 1 oz. corn starch
- 1/2 teaspoon baking soda
- 1/2 egg
- 1 teaspoon cooking oil
- 1 small pinch of salt
Preparation:
1) Mix the orange sauce ingredients and set aside.
2) Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.
3) In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic.
4) Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken.
5) Dish out, garnish with the scallion threads and serve immediately with steamed white rice.
Teriyaki Chicken
Ingredients:
- 300g deboned chicken thighs
- 1 tbsp sake
- 4 tbsp soya sauce
- 4-5 tbsp mirin
- 2 tbsp sugar
- 1 tbsp vegetable oil
Preparation:
1) In a bowl, put in sake, soya sauce, mirin and sugar. Mix well and marinate the chicken in it for about 20 minutes.
2) Heat the oil in a pan, brown both sides of the chicken thighs and leave until cooked.
3) Pour in the teriyaki sauce that was used to marinate chicken in the pan and continue to cook until the chicken has glazed and covered the chicken.
4) Remove the pan from heat, serve on a plate and drizzle any remaining sauce from the frying pan.
5) Serve the teriyaki chicken with boiled rice or salad leaves.
- 300g deboned chicken thighs
- 1 tbsp sake
- 4 tbsp soya sauce
- 4-5 tbsp mirin
- 2 tbsp sugar
- 1 tbsp vegetable oil
Preparation:
1) In a bowl, put in sake, soya sauce, mirin and sugar. Mix well and marinate the chicken in it for about 20 minutes.
2) Heat the oil in a pan, brown both sides of the chicken thighs and leave until cooked.
3) Pour in the teriyaki sauce that was used to marinate chicken in the pan and continue to cook until the chicken has glazed and covered the chicken.
4) Remove the pan from heat, serve on a plate and drizzle any remaining sauce from the frying pan.
5) Serve the teriyaki chicken with boiled rice or salad leaves.
Lettuce Wraps (Lettuce-wrapped Chicken)
Ingredients:
- 1 lb. boneless and skinless chicken breast (ground)
- 3 dried shitake mushrooms (soaked in warm water until soft, remove stems and chopped finely)
- 3 cloves garlic (chopped finely)
- 2 fresh water chestnuts (chopped finely)
- 2 tablespoons cooking oil
Marinate:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon kecap manis (sweet soy sauce) or dark soy sauce (for coloring)
- 1/4 teaspoon salt or to taste
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sugar
- 1 teaspoon corn starch
- 1 stalk scallion (finely chopped)
- 3 dashes white pepper powder
- 1 fresh and cold iceberg lettuce head
Hoisin-Ponzu Dipping Sauce:
- 3 tablespoons hoisin sauce
- 1 tablespoon Japanese ponzu sauce
- 1/2 teaspoon Sriracha chili sauce
- 1 tablespoon warm water (to dilute the dipping sauce)
Sweet Chili Sauce:
- 4 tablespoons Mae Ploy sweet chili sauce
- Some cilantro leaves (chopped)
- 1/2 tablespoon lime juice
Preparation:
1) Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the marinate ingredients. Set aside for 15 minutes.
2) Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.
3) Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves.
4) Scoop up a big spoonsful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you can add the sauce on top of the chicken before eating.
- 1 lb. boneless and skinless chicken breast (ground)
- 3 dried shitake mushrooms (soaked in warm water until soft, remove stems and chopped finely)
- 3 cloves garlic (chopped finely)
- 2 fresh water chestnuts (chopped finely)
- 2 tablespoons cooking oil
Marinate:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon kecap manis (sweet soy sauce) or dark soy sauce (for coloring)
- 1/4 teaspoon salt or to taste
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sugar
- 1 teaspoon corn starch
- 1 stalk scallion (finely chopped)
- 3 dashes white pepper powder
- 1 fresh and cold iceberg lettuce head
Hoisin-Ponzu Dipping Sauce:
- 3 tablespoons hoisin sauce
- 1 tablespoon Japanese ponzu sauce
- 1/2 teaspoon Sriracha chili sauce
- 1 tablespoon warm water (to dilute the dipping sauce)
Sweet Chili Sauce:
- 4 tablespoons Mae Ploy sweet chili sauce
- Some cilantro leaves (chopped)
- 1/2 tablespoon lime juice
Preparation:
1) Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the marinate ingredients. Set aside for 15 minutes.
2) Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.
3) Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves.
4) Scoop up a big spoonsful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you can add the sauce on top of the chicken before eating.
Soto Ayam
Serves 8-10
Ingredients:
- 2 chicken whole legs or breasts (bone-in)
- 2 big red onions
- 5 garlic
- 2inch ginger
- 4-spices (1 star anise seed, 3 cloves, 3 cardamon & 1-inch cinnamon stick)
- Rinsed 5 cups water
- 1/3 cup coconut milk
- Salt and sugar to taste
- 5 tablespoons vegetable oil
Preparation:
1) Grind onion, garlic and ginger in the blender.
2) In a pot, heat the oil and add the 4-spices until fragrant. Add in the gounded ingredients and stir continuosly until fragrant.
3) Add water and chicken, let it boil. About 30 min.
4) Take the chicken out and let them cool.
5) Add coconut milk into the pot together with salt and sugar to taste. If necessary, add another cup of water.
6) In the meantime, shred the meat of the chicken and add them back into the pot together with the bones. Let it boil for another 15-20min. Serve hot with rice cakes/nasi impit (cut into bite-sized cubes) or vermicelli and bean sprouts.
Ingredients:
- 2 chicken whole legs or breasts (bone-in)
- 2 big red onions
- 5 garlic
- 2inch ginger
- 4-spices (1 star anise seed, 3 cloves, 3 cardamon & 1-inch cinnamon stick)
- Rinsed 5 cups water
- 1/3 cup coconut milk
- Salt and sugar to taste
- 5 tablespoons vegetable oil
Preparation:
1) Grind onion, garlic and ginger in the blender.
2) In a pot, heat the oil and add the 4-spices until fragrant. Add in the gounded ingredients and stir continuosly until fragrant.
3) Add water and chicken, let it boil. About 30 min.
4) Take the chicken out and let them cool.
5) Add coconut milk into the pot together with salt and sugar to taste. If necessary, add another cup of water.
6) In the meantime, shred the meat of the chicken and add them back into the pot together with the bones. Let it boil for another 15-20min. Serve hot with rice cakes/nasi impit (cut into bite-sized cubes) or vermicelli and bean sprouts.
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