Hot Fry Chicken

A chicken dish that’s full of flavour, if you have a preference for spicy food, try this as it goes very well with plain rice and a serving of green, leafy vegetables.

Serves about 3-4 adults

Ingredients:-

– 1/2 chicken cut into medium size pieces and skin removed
– 1 bowl of shallots sliced thinly
– 8 cloves of garlic sliced thinly
– 9 dried chillies cut into 1cm length
– 6 curry leaves
– 2cm ginger julienned
– 4 tbs of oil
– 1 tbs of tumeric powder
– 1 tsp of salt
– 2 tbs of thick dark soya sauce

1. Marinate chicken with tumeric powder & salt for 1 hour
2. After 1 hour, fry onions and garlic in oil till slightly brown. Add dried chillies.
3. Add chicken and ginger.
4. Add curry leaves
5. Add water sparingly (to keep wok from drying up) and stir fry for about 15 minutes
6. Add 2 tbs of thick dark soya sauce
7. Add 4 bowls of water and boil for about 1 hour. Add salt to taste.

Yam Rice

Serves 3 – 4 pax

Ingredients:-
– 1 small yam (cut into cubes & steam till soft – about 10 to 15 minutes, then mash)
– 5 shallots (cut into onion rings)
– 1/2 small bowl (abt 50g) of dried prawns
– 3-5 shitake mushrooms minced 
– Chicken meat x 100g minced (marinate with 1 tsp of soya sauce & a dash of pepper for about 1 hr)
– Rice x 1 1/4 cups (usual portion for 2 adults) washed & excess water removed
– Dark soya sauce x 2 tbs
– 1 tsp of salt

Method:-
1) Fry shallots in about 3 tbs oil till golden brown
2) Add dried prawns, minced meat & mushroom & stir fry for about 5 minutes
3) Add rice, dark soya sauce & salt & stir fry for about 3-5 minutes
4) Transfer everything into rice cooker and add sufficient water (just like how you’d usually cook rice… need trial and error to get the right texture)
5) Cook yam rice in rice cooker and serve once done 

Yellow (Tumeric) Chicken

Yellow (Tumeric) Chicken is named as such because of the color of the dish itself – yellow. And of course the color is derived from the tumeric powder used to marinate the chicken. A very simple dish to prepare, I like it with plain rice and a serving of fried cucumber or cabbage with garlic.

Size of serving : 1 chicken

Ingredients

– 1 x chicken
– 2 small fresh coconuts (grated & desiccated)
– 1 tbs of tumeric powder
– 10 shallots (sliced into onion rings and fried till golden brown)
– 4 to 5 shallots sliced into onion rings
– 10 dried chillies (fried till crispy)
– 1 tbs of salt

Pre-preparation:-
1) Marinate chicken with salt + tumeric powder for an hour
2) Coconuts
– 1st squeeze : to fill up 1 small Chinese bowl (approximately 250ml)
– 2nd squeeze : approximately 2.5 Liter

Cooking instruction

1) Fry 5 sliced shallots in about 2 tbs of oil till golden brown
2) Add chicken. Stir fry for about 5-10 minutes. Sprinkle some water if the wok dries up.
3) Add 2nd squeeze of coconut and boil for about 50 minutes or till only approximately 1 small bowl of liquid left in the wok
4) Add the 1st squeeze of coconut and cook for about 10 minutes
5) Turn off the fire and serve with fried dried chillies (broken into about 1 cm pcs) and fried shallots as dressing