Lemon Chicken

I know summer is over, but you can serve this dish on any weather :) . The fresh lemon could be substitute with orange.

Ingredients:
- 2 boneless chicken breast cut in stripe
- 1 bunch green onion cut diagonally
- 1 lemon
- 1 crushed garlic
- 1/2 cup chicken stock (125 ml)
- 1 Tbsp fine sugar
- 4 Tbsp Corn Starch
- Thickening Agent ( 1 tsp corn starch + 1 Tbsp water)

Marinated Sauce:
- 1 Tbsp light soy sauce
-  pich of sugar, salt and pepper
-  1/4 tsp garlic powder (optional)

Method:
1. Mix the chicken breast with marinated sauce, then coat into corn starch.
2. With a vegetable peeler, remove the lemon zest and cut into fine shreds, reserve half of the lemon juice
3. Have ready the chicken stock, lemon juice, sugar, cooking wine in a bowl
4. Heat the wok, and fried the chicken in small batches for 3-4 minutes, until it slightly brown, set aside.
5. Remove the oil from wok, and reserve 1 Tbsp oil, add scallion and garlic, and cook for 2 minutes.
6. Add the stock, and bring it to boil, the stock will slowly reduced, and then add the thickening agent, when the sauce thickened, add the chicken, stir to evenly coat the chicken, and serve.

Taiwanese popcorn chicken

Ingredients:

• 500 gr breast chicken or tenderloin cut into bite size pieces
• 1 egg
• Tapioca flour or Potato flour

Marinated Sauce

• 1/4 cup soy sauce
• 3 cloves of mince garlic/ 1 Tbsp garlic paste
• 1 Tbsp honey
• 1 Tbsp mirin or rice cooking wine
• 1 tsp chicken powder
• 1/2 tsp five spice powder
• 1/4 tsp chili powder or chili flakes
• 2 Thai basil leaves

1. Marinated chicken with the marinated sauce for 2 hours, don't leave it too long, five spice powder could make the chicken taste bitter

2. Drain the marinated sauce, coat chicken in egg and toast in flour

3. Heat the wok, and fried the chicken until it turn golden brown, drain and toast it in the preheated 320F oven for 10-20 minutes.

ps: watch closely when fried the chicken, chicken turn brown easily.

Pek cam ke (Steam Chicken with green onion)

Ingredient:

• Whole Chicken (around 2lb or 1kg)
• 2 pieces sliced ginger
• 1 green onion

Topping:

• 2 Shredded green onion
• 5 Thin slices shredded ginger

Marinated Sauce:

• 1 Tbsp Cooking wine
• 1 Tbsp Salt
• 1 tsp sesame oil
• 1 Green onion cut into 4
• 2 Slices of ginger

1. Rub all the marinated sauce all over the chicken, and into the cavity. Insert the ginger and the green onion into the cavity, leave it for one hour, or over night in the fridge. 
2. Place the chicken in the steamer, and steam the chicken for 15 minutes, breast up and flip it over and steam for another 15 minutes.
3. Cut the chicken into bite pieces, and retain the excess liquid that left in the steaming plate, and serve it later with the chicken.
4. Heat 3 Tbsp of vegetable oil and 1 tsp of sesame oil in the pan, heat it until very hot and drizzle it all over the chicken.
5. Top it with fresh shredded green onion and shredded ginger.
6. Served with chicken rice or steam rice.


ps: I like to leave my shredded green onion and ginger in the bowl of ice water to add the extra crisp before serving.

pss: Before drizzle the oil on to the chicken, I like to add some chopped garlic into the oil, if the oil hot enough, the garlic will cooked immediately.

psss: If you let the chicken over night in the fridge, it best to let it down in to the room temperature before steaming.

psss: I use corn chicken for this recipe, If you use whole chicken, please steamed it longer, around 30 minutes for each side, and don't forget to check the temperature before remove it from steamer (it should be around 160 F or 70 c) or simply pierce the chicken on the thickest side, if the liquid broth come out clearly not bloody, you are good to go.

note: to make chicken rice just mix ginger(slices) and garlic cloves to the rice cooker along with canned chicken broth. I found great value canned chicken broth works well with this recipe. 

Crispy Black Pepper Chicken

This black pepper chicken dish is different from black pepper beef, the flavor is in the chicken itself.

Ingredients:

• 300 gr chicken breast, diced
• 2 Tbsp soy sauce
• 2 Tbsp sweet soy sauce (kecap manis)
• 1/2 tsp salt
• 1/2 Tbsp lime juice
• 2 Tbsp all purpose flour

Other Ingredients:

• Half onion, cut wedges
• 1 Tbsp of fresh crush black pepper
• Bell pepper (optional)
• dash of salt

1. Mix the chicken with the lime juice first, this step is to eliminate the 'fishy' smell from the chicken, and marinate the chicken with the rest of the ingredients for 2 hours or more.
2. Heat the wok, and add 1 cup of oil in the wok, fried the chicken until it cook, it takes around 3-5 minutes. Remove from the wok and set aside.
3. Remove the oil from the wok, and reheat the wok, add 1 Tbsp oil in the wok, and fry the onion until fragrance, add the bell pepper if you use any, and the chicken. Stir fry to mix and add the dash of the salt and the black pepper. Remove from the wok and serve.


P.S.: Best if you crushed the black pepper yourself using the mortal and pestle, the texture of rough black pepper add the extra crisp to this dish.

Black Bean Chicken

Ingredients:

• 10 chicken wings
• 1/4 chopped brown onion
• 1 1/2 T fermented black beans
• 1/2 T minced garlic cloved
• 1/2 bell pepper, diced

Marinate sauce:

• 1/2 T soy sauce
• 1/2 T cooking wine
• 1 T corn starch
• 1/4 t. salt

Sauce:

• 1 T soy sauce
• 1/4 t. salt
• 1/2 t. sesame oil
• 1/2 cup water
• 1/2 T. corn starch
• 1/2 T. sugar (could substitute with 1/2 T. sweet soy sauce)

1. Mix the chicken with the marinate sauce, marinate for half an hour. 

2. Heat the wok and deep fried the chicken for 4 minutes, or until the chicken turn golden brown, remove and drain the oil from the wok.

3. Reheat the wok and add 3 T. cooking oil, stir fry the onion until fragrance, or turn transparent. Add the fermented black beans and minced garlic, stir to mix, add the sauce and the chicken, cook for 2 minutes or until the sauce has thickened, last but not least, add the bell pepper, stir to mix. Transfer to serving dish and serve.

p.s. : If the chicken has not cook after the deep fried, preheat the oven to 350 F and toss the chicken inside the oven for over 10-15 minutes.

p.s.s : Usually the black beans very salty, to reduce the salt contain, rinse the black beans with water.

Chicken cook in tomato sauce

Ingredients:

• 300 gr. chicken breast , diced
• 1 green onion chopped
• 6 slices ginger root

Marinate sauce:

• 1/2 T cooking wine
• 1 T soy sauce
• 1 T corn starch

Mix the chicken with the marinate sauce for over an hour

Assorted vegetable:

• 2 dried black mushroom, diced
• 1/2 celery, diced
• 1 diced carrot
• half tomato, diced 

precook the carrot and mushroom in the boiling water for 3 minutes or al dente.

Sauce (Mix in the bowl, for later use:

• 2 T. ketchup
• 1/2 T. sugar
• 1/2 T. soy sauce
• 1/2 t. salt
• 1/4 t. black pepper
• 3 T. water
• 1 t. corn starch

1. Before deep fried the chicken mix 1 T. oil in the mixture, deep fried the chicken in 1/2 cup of cooking oil until cooked, set aside.

2. Remove the oil, and add in 2 T. cooking oil in the wok, and fry the green onion and ginger until fragrance. Add the assorted vegetable and the chicken mix thoroughly, then add the sauce in, turn the heat to high, stir mix quickly and serve.

Ayam Koloke (Sweet and sour chicken)

Ingredient:

• 500 gr. Chicken Fillet, sliced thin. (It's easier if the chicken half froze)

• 1 egg
• 2 Tbsp Corn starch 

• 4 garlic cloves (chopped finely)
• 1/2 yellow onion (sliced finely)
• 1/4 cup green peas (optional)

Marinate sauce:

• 1/2 tsp Salt
• 1/2 tsp White pepper
• 1 tsp Garlic paste (opt for 1 t. garlic powder)
• 1 Tbsp fish sauce (opt for soy sauce)

Mix chicken and marinate sauce about 4 hours, best if over night.

Sauce: (mix in in the small bowl)

• 4 Tbsp ketchup
• 1 Tbsp fish sauce
• 2 small Thai chilli pepper (chopped)
• 1 tsp vinegar
• 1/2 Tbsp sugar
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tsp corn starch
• 1 cup of water 

1. Coat the marinated chicken with egg, and then dip into the corn starch, deep fried the chicken until it cooked, or it turn golden brown. Remove from the pan and set aside.
2. Stir fry the onion and garlic in the pan til fragrance (or until the onion turn transparent),  and then add in the sauce and then the deep fried chicken slice and stir until the sauce coat all over the chicken, remove from the wok, and serve.

p.s : If you find it trouble some to dip the chicken to the egg then cornstarch, there is an easier way. Marinate the chicken pieces with marinate sauce and egg, then prepared the ziplock bag filled with corn starch, add the marinated chicken to the ziplock, secure the ziplock and shake until all the corn starch coat the chicken, then deep fried the chicken. This method i usually used to avoid the mess.

Broccoli Chicken

Ingredients:

• 1 stalk of broccoli cut accordingly to the stem, blanch in boiling water for 2 minutes and set aside.
• 300 gr chicken, cut squarely
• Half of brown onion chopped squarely
• 2 garlic, chopped finely

Marinate sauce:

• 1 Tbsp of soy sauce
• 2 tsp sesame oil
• 1 tsp white pepper
• 1 tsp garlic paste (could substitute with garlic powder)

> Marinate chicken with the marinate sauce for at least 4 hour, best if marinate overnight in the fridge.
> Dip the marinated chicken in the maizena flour and deep fried it until it turn slightly yellow, drain and set aside.

Sauce: (mix the sauce in the small bowl for later use)

• 2 Tbsp oyster sauce
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• dash of sugar
• salt and pepper to taste
• 150 ml water mix with 2 tsp of maizena flour (to thicken the sauce)

> Heat 2 tbsp of oil in the pan/wok, fry the onion and garlic, until the onion turn translucent, add the broccoli, chicken follow by the sauce, stir fry until all the ingredient mix evenly, and turn the heat down, let the sauce simmer. If the sauce have thicken, turn the heat off and serve.

Chicken-cook-with-oyster-sauce

Ingredient:

• 10 chicken wings
• Fresh ginger, peeled and slice thinly (around 10-12 pieces or according to taste , how hot you want)
• 1 green onion chopped
• 2 tbsp oyster sauce
• 1 tbsp kecap manis (can substitute with 1 tsp of sugar)
• 1/4 cup of chicken broth or water
• salt and pepper to taste
  

1. Rub chicken with salt and wash away with water, to eliminate dirt and to give the wings taste.
2. Heat the wok and deep fried chicken the chicken for 5 minutes (for healthier option bake the chicken in the oven 400F for 5 minutes) set aside.
3. Reheat the wok, add 2 tbsp of vegetable oil, fry the ginger and green onion till fragrance, add in the chicken.
4. Mix the oyster sauce, kecap manis and chicken broth in a bowl and pour over the the chicken in the wok.
5. Cover and cook the chicken over low heat for 5 minutes.
6. if the sauce not thicken out, mix the maizena flour with water and pour over.
7. Sprinkle the white pepper and green onion on top and serve.
The ginger give the hot kick in the dish, perfect for rainy day.

Broil chicken with spices

Grill chicken with spice, originally uploaded by djoelia.

Ingredient:

• 12 chicken wings
• half of a lemon.
• 4 red chilli pepper
• 2 tsp bottled garlic
• 6 shallots
• 1 tomato
• 3 candle nuts
• 1/2 tsp white pepper
• 1/2 tsp brown sugar
• 1 tsp salt
• 3 lime leaves
• kecap manis to taste
  

1. Grind all the ingredient above (except the chicken wings, lemon and lime leaves) until it become a paste form.

2. marinate 12 chicken wings with half of lemon and salt, set aside for 1-2 hour in the refrigerator.

3. Preheat the oven and set to 400F bake the chicken for 5 minutes.

4. Mean while, fry the ground spice paste with 2 tbsp of oil till fragrance, and then add lime leaves. Mix the chicken from the oven with the spices, and add kecap manis according to taste (Usually i add about 1-2 tbsp of kecap manis). Cook till chicken become tender.

5. Set the oven to broil setting, pot the chicken in the heat proof dish, put the dish in the highest rack, broil the chicken 3 minutes on high setting on each side.

Best serve with steam rice.

Stir Fried Chicken with Dried Chili Pepper

Level of difficulty: Low
Level of complicated-ness: Medium
Time of preparation: +/- 15 minutes
Time of cooking: +/- 10 minutes


Ingredient:

• 300 gr Chicken breast meat (diced)
• 3 dried hot chili pepper (diced)
• 1 green onion (chopped)

Marinate sauce:

• 1/2 T. cooking wine
• 1 T. soy sauce
• 1 T. cor starch

Mix the chicken with the marinate sauce, marinated in the fridge for over 5-10 minutes.

Sauce:

• 1/2 T. Cooking wine
• 2 T. Soy sauce
• 2 T. Water
• 2 t. sugar
• 1 1/2 T. white vinegar
• 1 1/2 T. corn starch

1. Deep fry the chicken using 1/2 cup of cooking oil, before frying add 1 Tbsp. cooking oil in the marinated chicken, so the meat could easy separated during frying. Set aside the chicken.
2. Heat the wok, and add 1 T. oil, fry the dry chilli pepper on the low heat until fragrance, this process take around 3 minutes, add the chicken, green onion and the sauce, turn the heat to the high and quickly stir fry, remove and place it in the serving dish.

serve with steamed rice.

Glossary:
T. = Tablespoon
t. = teaspoon

*cooking wine bisa diganti dengan sherry, jangan beli rice cooking wine, itu beda dengan cooking wine.
*could add cashew for the restaurant feel, hohoho...

quick way to make chicken rice

on the previous post, you must known how to make chicken rice.
i found out the quick way to make the chicken rice without the fuss and mess.

all you need to do is,
1. marinate the chicken pieces with the previous recipe (garlic, ginger, oyster sauce, soya sauce, pepper and salt) --> did i miss any?
the best if you marinate them overnight
2. prepare the mushroom, i use canned button mushroom and shitake mushroom. (cut them according to taste)
3. cook the rice with chicken and mushrooms.

and you have the dish ready :)

ps: i asked Eric, if he notice the different? and he said no!
easier and you have less dishes to do!

sorry i didn't have the step by step pics, been lazier these days, hehe...

Nasi Ayam (Chicken Rice)

Level of difficulty: Low
Level of complicated-ness: Medium
Time of preparation: +/- 15 minutes
Time of cooking: +/- 30 minutes

Main Ingredient:

• Chicken fillet (+/- 300 gram)
• Ginger (3 cm)
  
• Garlic (4 cloves)
  
• Hioko Mushroom (soak in hot water)
• Oyster Sauce 2 tbsp
  
• Chicken Block 1 block
  
• Soy Sauce 1/2 tbsp
  
• Sweet Soy Sauce 1 tbsp
  
• White pepper
  
• Rice 2 cups

Step 1: Cooking Rice

• Cook garlic in medium heat for 1 minute, add the rice.
• insert chicken block and water, stir until chicken block dissolve.
• pour the rice in the bowl of rice cooker.
• add the water
• steamed the rice until it cooked.

Step 2 : Chicken

Slice the rest of the ingredients.
Combine the oyster sauce, soy sauce and sweet soy sauce in the small bowl.

• cook garlic and ginger in medium heat for 1 minute.
• add the chicken, stir the chicken until the chicken half cooked.
• add mushroom and the sauce.
• cooked for 4 minutes or till the chicken cooked and all the ingredient and sauce mix together.

STEP 3 : Served

• prepared small bowl (mine from plastic)
• fill the bowl with the chicken, top it with rice.
• pres the rice and fill it again till the bowl full
• served 4 portion.

NB: Chicken rice could be save for overnight,
simply put it in the fridge.
before u served it, you could steamed it or microwaved it.