Thai Marinate (Fire) Roasted Butterflied Chicken

Ingredients:

• 1 whole organic chicken, butterflied

For marinate:

• 2 cloves of Garlic, mashed
• 1 Lime, juiced
• 2 tbsp Coriander leaves, chopped or ground coriander
• 1 teaspoon Chilli Paste (optional)
• 2 sprigs of Lemongrass, mashed (optional)
• 1/4 cup Fish Sauce
• 1 teaspoon of Soya Sauce
• 1/2 cup Coconut Milk
• Salt and Pepper
  
  
  

1. Clean the chicken and place it on a big bowl/plate.
2. Mix the marinate ingredients well. Pour the ingredients and rub it on the chicken until all parts are covered.
3. Marinate for at least 4 hours. Even better overnight. Cover the chicken with a wrap and put into the refridgerator. Before cooking, allow the chicken to sit in room temperature for at least 20-30 minutes.
4. On fire grill, spray some non-sticking oil spray and turn on the lowest heat, covered. Make sure the grill is preheated for about 5 minutes before cooking the chicken. Then, place the chicken skin side up first and cook for 30 mins on the lowest heat. Turn to the other side, spray with more non-stick cooking oil and grill for another 25 minutes. Let it rest for 3-5 minutes before serve.
5. If cooking with oven, allow oven to preheat at 425 degrees F. Then roast chicken for 15 minutes per pound. (Example, a 3 pound chicken must roast for 45 minutes)

Serving suggestion:

With rice and slices of fresh cucumber.

Steamed Chinese Herb Chicken

My mother taught me how to make this dish. It's so easy to make and the juice that the chicken produce is so delicious pour over plain rice. As a kid, I remember loving this dish that I could finish the whole chicken myself. I'm sure other Malaysian would agree with me on that!

Ingredients:

• 1 whole organic chicken, clean and gutted.
• A handful of Sweet Red Kei-Chee (kee-chee)
• A handful of Dried Red Chinese Dates
• 6-8 slices of Dried Dong Gui (Chinese Angelica)
• Sea Salt

1. Place the whole chicken on top of a big tin foil first, allow enough of foil to cover the bird.
2. Stuff the chicken cavity with half of the red chinese dates and dong gui with a pinch of sea salt.
3. Place the rest of chinese dates and dong gui on all sides of the chicken.
4. Sprinkle the kei-chee on top of the chicken as well as some sea salt, just enough to cover the top part.
5. Wrap the bird up by pulling the foil up together to the top and twist it like a scroll until tight. Seat the wrapped bird on top of a steel plate.
6. Boil some water in the wok. Turn the heat down to low and let it simmer. With the steamer stand, sit the steel plate on top and steam for 40-45 minutes, covered. To know if the chicken is cook, fork the breast and the juice should run clear.
7. When it is done, unwrap slowly as the steam inside the chicken can be very hot.

Other suggestion:

You can also do this method with drumsticks, chicken breast or chicken thighs, unwrap. Just place the pieces chicken on top of the steel plate with the chinese herbs on the chicken, and steam for 20 minutes or until cook. Serve with rice and plain stir fry bok-choy.

Leftover Chicken Dish

Ever had leftover roast chicken, pork, or duck in the refridgerator? Chop them up in bite size pieces, follow this recipe and you'll have something entirely different for dinner the next day, regardless the marinate! Again, another easy dish to cook... so delicious every time.

Ingredients:

A few julienne/slices of Ginger (the more the better, if you like ginger)
1 or 2 cloves of Garlic
Chicken/Roast Pork/Roast Duck cut into bite size pieces
1 tsp Dark soy sauce
1 tsp Soy sauce
Pinches of Salt and Pepper
1/4 cup Water

1. Heat the oil in the frying pan in medium heat and stir fry the ginger and garlic until fragrant.
2. Add chicken into the pan, stir to coat the chicken with the oil for 1 to 2 minutes.
3. Pour in the dark soy sauce, soy sauce, salt and pepper. Stir to coat every pieces until darken.
4. Lastly, add the water and let simmer in low heat until the sauce thicken.
5. Serve warm with rice.

Grandma's Tasty Spicy Chicken

This is one of my favorite recipe of all time! My grandmother used to cook this when I was little and obviously, I have forgotten about it, not knowing what the dish was actually called. And then one day, I found this recipe online in Kuali.com but never realize it was the dish Grandma used to make. I tried, taste it and then realized, wow... it immediately brought me to childhood. Here I tweak some part of the recipe a bit by adding more sauce to the dish than the much drier type of the original recipe. It's so delicious, so tasty and it only taste better overnight.

Ingredients:

• 1 whole chicken, chopped (or you can do 4 chicken wings and 4 thighs and 4 drumsticks)
• 1/2 cup of water
• 1/2 cup of milk / coconut milk
• 2 to 3 tbsp of oil

Spices A:

• 1 big yellow onion, sliced thinly
• 2 tbsp of cumin seeds
• 1 tsp mustard seeds
• 3 sprigs of curry leaves (if any, not necessary)

Spices B (mix all together):

• 3 tbsp of chilli powder / 3 tbsp of chilli paste (if using chilli paste, don't add water)
• 3 tbsp of water (to dissolve all dry spices)
• 1 tbsp of turmeric powder
• 1 tbsp of coriander powder
• 4 cloves of garlic, chopped finely
• 2 cm of ginger, chopped finely
• 1 tbsp of ground black pepper

Seasoning C:

• 1 tsp of soy sauce
• 1 tbsp of oyster sauce
• 1 tbsp of sugar

Seasoning D:

• 1 tsp of fish sauce (you may add a bit more oyster sauce if you don't have fish sauce in your pantry)
• 2 limes juiced
• 1 tsp of dark soy sauce

1. Marinate the chicken with Seasoning C in a large mixing bowl for 20 mins - 1 hour.
2. Heat the oil in a saucepan in low heat and fry Spices A until fragrant, then add Spices B. Fry for another 2 minutes.
3. Increase the heat to medium-high, put the chicken in and fry until well-combined, stirring frequently. Let it heat up for 3 minutes, and then add water.
4. Mix well and bring it to boil. When boil, turn the heat down to low-medium heat, cook covered for 20 minutes.
5. Pour in the milk and cover the pan until the sauce turn somewhat thicker. If using coconut milk, the sauce will be much thicker.
6. Lastly, add Seasoning D, stir until well mix and serve with rice.

Serving suggestion:

With brown rice and stir fry okra/lady fingers with garlic.

Chicken Cordon Bleu

Recipe extracted from Emeril Green TV show.

Ingredients:

• 2 pieces of chicken breasts
• 2 pieces of ham
• 2 pieces of provolone cheese
• some strings (approximately 2 ft long)

For the sauce:

• 1 onion, diced
• 1 clove of garlic, chopped
• some thyme (if any)
• 2 tbsp all-purpose flour
• 1 cup of chicken broth
• salt and pepper
  

1. Start slicing the chicken breast carefully. Butterfly the chicken breast laying flat, slicing it sideway but NOT all the way. Leave the end attach, you want the chicken breast wide open to cover all the cheese and ham. Cut the chicken breast so that it opens like a butterfly.
2. Place the ham first and then the provolone cheese in the middle of the chicken breast open part.
3. Then use the chicken breast and wrap the ham and cheese. Make sure it is all wrapped without letting the inside ingredient expose. That way you will prevent the cheese from melting out while it is cooking.
4. After you hold the ends of each part of the chicken breast together, use the string to tie. Start by criss-crossing, tying it as tight as possible, then criss-cross another way. You should have 8 sides of strings covering each part of the chicken breast.
5. In low-medium heat with some olive oil, pan-fry the chicken for 6 minutes each side.

For the sauce:

1. After the chicken breast is done, let it rest for one minute to let the cheese firm a little and the juice flow.
2. In the same pan, add about a tablespoon of olive oil and stir-fry the diced onions, garlic and thyme.
3. Until the onions are fragrant, add the flour and cook for 2 minutes to let the flour dissolves with the oil. If it looks dry, add a bit more oil.
4. Then stir in the chicken broth and let it come to a boil. Simmer for about 3 minutes or until thickens.
5. Add salt and pepper to taste.
6. Pour over the chicken and serve warm, garnish with flat leaf parsley.

Suggestion serving:

Wild Rice or Beer Bread

Carrots/Broccoli