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8/11/2019 Doc 1 - Temporary

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DEEP FRIED CHICKEN WITH DRAGON FRUIT SAUCE (AMY BEH)

Marinade (A) Sauce B - Combined

450 g chicken, chopped 50 ml dragon fruit enzyme

2 tbsp cornflour 20 g finely chopped onion

320 g minced garlic

20 g ginger juice

70 g red dragon fruit, puree

2 tbsp lemon juice

2 tbsp honey

1 tbsp minced red chillies

1

Marinade chicken with (A) for at least 1 Hr b4 frying

2

Fry for 8 -10 min until golden brown. Dish out.

3 Boil sauce B. Add chicken pcs to coat with the sauce.

KOREAN FRIED CHICKEN WINGS (Chef Jean GeorgesVongerichten)

900 g wings 2 tbsp fresh lime juice

2 tbsp soya sauce

` 1 tbsp sugar, 1 tbsp fish sauce, 1 tbsp sesame oil

1 tbsp gochujang (red pepper paste)/chilli bean paste

3 cloves minced garlic, 4 cm minced ginger

1.

Marinate wings for at least 1 hr

2. Dredge wings in flour. Tap off excess

Sauce: 3 tbsp gochujang and 3 tbsp gochugaru (Korean red pepper powder)

2 tbsp rice vinegar n honey

1 tbsp sesame oil

Add crispy cooked wings to coat n pile onto a platter


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BURMESE FRIED CHICKEN (Naomi Duguid)

1.4 kg chicken or 900 to 1.1 kg breast

Marinade for 23 hrs 2 tsp salt tsp turmeric

34 tbsp fish sauce

Sauce : cup tamarind pulp + cup hot water n mash. Press thru sieve for liquid

Pound 2cloves of garlic, 3 green chilli with salt. Stir into the tamarind liquid

Add tsp each - Sugar n salt

JAPANESE FRIED CHICKEN (Makiko Itoh)

285 g boneless thigh

Marinade for 30 min minced 4 cmginger

3 tbsp soya sauce n 1 tbsp sake

Coating chicken pieces in cup potato starch or cornstarch

Sauce : 1 tbsp each rice vinegar, soya sauce, finely chopped green onion

1 tsp grated ginger , pinch of sugar n drops of sesame oil

Stir over fire until sugar dissolves. Toss in the fried chicken. Serve with lemon slices


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Malaysian Fried Chicken (Susheela Raghavan)

450 g chicken breast, cut into 56 cm

Marinade : cupsliced shallots or onions 1 tsp sliced fresh ginger

to 1 tsp sambal olek ( raw chilli paste) cup water

Stir in 1 tbsp ground coriander 1tsp each (ground cumin, fennel seeds n mustard

tsp each (black pepper, turmeric powder, salt n sugar

tsp ground cinnamon n ground paprika

Marinade for 35 hours or overnight

Sauce: 1 tbsp Worcestershire sauce, 1 tsp soya sauce, tsp fresh lime juice, tsp sugar/honey,

tsp sambal oelek and tsp salt

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CHICKEN IN DRY SPICY SAUCE (Amy Beh)

800 g chicken cut into bite sized pcs

4 tbsp oil 1 onion in wedge, 20 g sliced ginger

2 tbsp tomato paste 2 calamansi juice with 100 ml evaporated milk

1 potato in wedge 100 g cubed n deep fried taro

Spice mix tsp cumin powder tsp fennel powder

1 tbsp meat curry powder turmeric powder

3 cloves 3 cardamons

1 star anise 3 cm cinnamon stick

Curry leaves 1 screwpine leaf, knotted

Ground spice paste

4 dried chilli, seeded n soak 4 fresh red chilli, seeded

2 thin slices galangal 1 stalk lemon grass

Salt, sugar, pepper and tsp ground black pepper

1. Fry onion, ginger until fragrant. Add in spice mix n paste until fragrant.

2 Add chicken, tomato paste, lime juice and evaporated milk

3 Add in potato and taro. Cook until cook and sauce thicken


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CHICKEN WITH KICAP MANIS IN FRAGRANT SPICY SAUCE (Amy Beh)

4 pcs whole chicken legs 100 g onion in wedges

50 g young ginger (Sliced thinly) 6 dried chilli

4 birds eye chilli 2 stalks spring onion, cut into 5cm length

400 ml water

Marinade 100 ml kicap manis 1 tbsp oyster sauce

2 tbsp chilli sauce tsp pepper

30 g crushed rock sugar to taste

1 Season chicken with 34 tbsp of marinade for at least 1 hr

2 Heat oil. Fry onion, ginger slices and chilli till fragrant

3 Add chicken and fry briefly. Add remaining marinade and cook a while

4 Pour in water and braise for 3045 min until chicken tender and sauce thicken.

5 Add in spring onion n stir.


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COUNTRY STYLED KAMPUNG CHICKEN STEW (Amy Beh)

PICKLED VEGETABLES

80g carrot cut into matchstick 80g radish cut into matchstick

1 tsp salt 1 red chilli sliced thinly

1 onion, sliced 3 tbsp vinegar

5 tbsp sugar

1 freee range chicken (1.5 kg, halved) 1 tbsp sesame oil

2 tbsp grated ginger 1 tbsp chopped garlic

1 tbsp tau cheong 2 pcs fermented red bean paste/nam yee

1.5 litre water

Sauce: tsp light soya sauce 1 tsp fish sauce

2 tbsp sugar to taste tsp pepper

tsp dark soya sauce 1 tbsp Shao Hsing Hua Tiau wine

THICKENING: 1 tbsp potato starch with 1 tbsp water

Make Pickles : Combine carrot n radish with salt and give the mixture a squeeze. Leave for

810 min. Rinse in running cold water . Squeeze out moisture

Mix together with chilli, onion, vinegar and sugar. Marinate for 1 hr in fridge

1. Pat chicken dry. Heat 3 tbsp oil and pan dry chicken until golden. Set aside

2 Heat sesame oil, saut ginger and garlic until fragrant. Add preserved bean paste n

fermented nam yee. Fry until fragrant.

3. Add chicken, water and sauce ingre. Boil n braise for 5060 min until tender

4 Cut chicken into serving size. Strain gravy

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