Ingredients:
3 stalks lemongrass, use only the lower half
50 g spring onions
2 cm ginger
50 g garlic, skinned
500 g chicken breast fillets, skinned and cut into 5-cm chunks
4 tbsps fish sauce
4 tbsps garlic chilli sauce
2 tbsps oil
3 tbsps roasted peanuts, pounded
1. Put lemongrass, spring onions, ginger and garlic into a blender and chop coarsely. You can also use a knife for this. Place the chopped ingredients ino a bowl. Add chicken.
2. Pour in fish sauce and garlic chilli sauce. Mix well. Leave to marinate in the fridge for 2 hours.
3. Heat oil and stir-fry chicken until cooked, about 5 mins.
4. Add pounded peanuts and mix well. Serve hot with rice.
Ingredients:
4 chicken thighs, boned and skinned
2 tbsp teriyaki sauce
2 tbsp mirin
1 tsp soy sauce
Pepper
1 cucumber, sliced
4 slices cheddar cheese
4 slices of bread
Method:
Marinate the chicken thighs with teriyaki sauce, mirin and soy sauce for 30 minutes. Grill the chicken thighs or bake it in an oven until cooked. Butter the bread if you wish. Place a slice of cheese on the bread. Arrange cucumber slices attractively. Place the teriyaki chicken on it and serve.
Ingredients:
250 g chicken fillet, sliced
40 g ready-made rendang paste
2 Kaffir lime leaves, shredded finely
2 tsps oil
1 cup uncooked rice, washed and seasoning with 1 tsp salt and sugar
4 shiitake mushrooms, chopped
10 roasted cashew nuts, chopped
8 raisins
1 cup (about 240 ml) chicken stock
1. Rub chicken with rendang paste, lime leaves, oil and a pinch of salt, sugar and pepper. Set aside.
2. Mix seasoned rice with mushrooms, nuts and raisin.
3. Divide chicken between 2 Chinese rice bowls. Pack rice on top. Pour chicken stock equally into each bowl.
4. Steam over a high fire for 20 mins. To serve, unmould the rice onto a plate, and garnish with coriander leaves and sliced chilli.
Ingredients:
8 boneless chicken breast portins, skinned
Marinade
150 ml yoghurt
1 tbsp fresh ginger, grated
2 cloves garlic, crushed
1-2 cloves mild chilli powder
1 tbsp ground coriander
1/2 tsp salt
2 tbsp oil
1.5 tbsp lemon juice
Raita (an Indian salad)
150 ml yoghurt
7.5 cm piece of cucumber, grated
Salt and freshly ground black pepper
Fresh mint, to granish (from vegetables stalls in wet markets)
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Sauce
2 tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
175 ml tomato ketcup
2 tbsp each Worchestershire sauce, wine vinegar and borwn sugar
Salt and freshly ground black pepper
To serve
8-12 chicken thighs or drumsticks
Parsley or coriander leaves to granish
1. Heat the oil in a medium-sized pan then fry the onion and garlic. Measure the remaining sauce ingredients into a measuring jug, then make up to 425 ml with water. Stir and add to the pan. Cover and simmer gently for 20 minutes. Cool
2. Place the chicken in a shallow container, but over enough sauce to coat and flavour the chicken, but leaving enough to heat and serve later as a sauce.
3. Cover the chicken and marinate at room temperature for one hour, or up to a day if left in the fridge.
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Ingredients:
4 chicken quarters, about 300 g each
Ground black pepper
300 ml single cream
4 large baking potatoes
75 g plain flour
Oil for deep-frying
1 tbsp freshly chopped chives
1 tsp coarse sea salt
Method:
Note that dish takes two days for maximum culinary effect.
Day one:
wash chicken and pat dry with paper towel. Place in a shallow dish and season with pepper. Pour the single cream over the chicken, cover with clear wrap and chill overnight, turning occasionally. Prepare the potato skins: preheat oven to 190 C. Scrub potatoes, shake off excess water and place on a baking sheet. Prick oil over with a fork and bake for two hours, or until cooked through. Cool overnight on a wire rock covered with a clean towel.
Day two:
Place the plain flour in a clean plastic bag. Drain the chicken and discard the cream. Place one piece of chicken at a time, then seal the bag and shake to coat the chicken in flour. Heat oil for deep-frying to 180 C, and fry chicken quarters for 20 minuutes, or until cooked through. drain chicken on paper towels.
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Salsa
450 g large ripe tomatoes, finely chopped
1 green chilli, deseeded and finely chopped
1 onion, finely chopped
2-3 tbsp fresh coriander, chopped
Salt and ground black pepper
Squeeze of tomato puree (optional)
To serve
2 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
2 limes, juice only
4 boneless chicken breasts
Sprigs of fresh coriander, to garnish
1. Mix together all the ingredients for the salsa adding some tomato puree if the tomatoes lack flavour.
2. Take 150 ml of the sauce then add to this the oil, spices and lime juice. Pour over the chicken, then cover and leave to marinate for one hour, or overnight in the fridge.
3. To cook the chicken, simply grill or barbecue for 15-20 minutes turning frequently and basting with any leftover marinade.
4. Serve the remaining salsa sauce separately. Garnish with coriander leaves.
Ingredients:
3 tbsp oil
1 chili padi, sliced
2 cloves garlic, chopped
300 g chicken meat, sliced thinly
Handful of Thai basil leaves
Seasoning
2 tbsp oyster sauce
1.5 tbsp fish sauce
1 tbsp dark soy sauce
1/2 tsp sugar
1. Heat oil in a wok. When hot, add onion and chilli padi. Stir-fry until onion turns translucent. Stir in garlic.
2. Add chicken and seasoning. Mix well.
3. Turn up the fire, toss in basil and stir-fry for another 10 secs. Dish out and serve.
Ingredients:
