Thai Style Chicken Wings

Ingredients:

1/2 kg chicken wings (cut them into halves)

5 garlic cloves (minced it)

1 tbsp ginger juice (pound the ginger & squeeze the juice from it)

2 coriander roots (minced it)

2 tbsp light soya sauce

1 tbsp fish sauce

Pinch of sugar, salt & pepper

Method:

1. Marinade the chicken with the above mixture for at least 2 hours or more. (Or even overnight.)
2. Preheat airfryer to 180 degree. Airfry the wings for  5 to 6 mins, turn & continue for 4 to 5 mins.
(My airfryer is Philips, and I used a grill pan.)

Note:

1. You may use an oven, but it probably requires more time and a higher temperature.

2. You may also deepfry it.

Huiji Herbal Chicken Soup 汇集药材鸡汤

Ingredients:

Half a kampung chicken

1 pack Herbal mix

2 cups Huiji Waist Tonic (using the cup provided by Huiji)

1.5l water

Method:

1. Boil the water.

2. When water is boiling, add the herbal mix (except the wolfberries), huiji waist tonic, and the chicken. Cover with lid, and simmer for 2 hours.

3. After 2 hours, add the wolfberries, and a pinch of salt. Stir well, and off the fire. Ready to be served.

Note: The herbal mix is bought from Sheng Siong. Alternatively, you can get any herbal mix from elsewhere.

Curry Pandan Chicken

Ingredients:

3 boneless Chicken Thigh - cut into smaller pieces

1 packet Prima Taste Nonya Chicken Curry

50ml Coconut milk

1 tbsp finely minced garlic

1 tbsp ginger juice

1 tbsp light soya sauce

1 tsp sesame oil

Pinch of salt & pepper

24 pcs of pandan leaf

Method:

1. Marinate the chicken with all the above ingredients and leave it in the fridge for at least 2 hours.

2. Wash and trim the pandan leaves.

3. Wrap the chicken in the pandan leaves.

4. Preheat oven at 200C.

5. Place the Pandan Chicken on a baking tray and brush some oil over it.

6. Bake them for 25mins.

Homemade Chicken Stock 鸡汤

Ingredients:
4 to 5 Chicken Bones (from thigh - cause I bought thighs & debone from them)
8 to 10 Chicken Feet (can be more)
1/2 cup of soya beans (soaked for 1 hr)
2 stalks of lemongrass (wash & chopped into 3 parts)
2 thumb size ginger (wash & remove skin & smashed them)
2 - 3 pcs of dried scallop (for a more flavourful soup) - optional
1 - 2 pcs of dried abalone (for a more flavourful soup) - optional

Method:
1. Blanch the chicken bones and feet.
2. Boil about 4 to 5 liters of water.
3. Add all the above ingredients.
4. Boil at high fire for 20 minutes, then change to low fire for at least 4 to 6 hours. You may add water if need to. I will add half cup by half cup, and not 2 - 3 cups at one go.

Note: 
1. I used a Thermos magic pot. So after I boiled at high fire for 20 mins, I placed the inner pot into the outer pot. (I leave it overnight.) Then I boil it over low fire for another 1 hour.
2. I did not add salt to it. Add salt or soya sauce when you use the stock for cooking.
3. I collected the thigh bones when I bought chicken thighs and I removed the bones from them. Or you can buy chicken carcass from the market.
4. They will become jelly-like when they are chilled. (As shown in the video)

Airfried Laksa Chicken Wings 鸡翅膀

Ingredients: 

1/2 kg midjoint wings 
50g laksa paste
30g coconut milk
1 tbsp light soya sauce
1/2 stalk lemongrass

Method:
1. Cut the lemongrass into small pieces and use a pestle to pound it finer, then mix it with the laksa paste, coconut milk, and light soya sauce.
2. Marinate the above with the chicken for at least 2 hours (overnight is fine too). 
2. Spray a thin layer of oil on the wings.
3. Preheat airfryer to 200C. Airfry the wings for 4 to 5 mins, turn & continue for another 3 to 4 mins.

Note: I am using Philips airfryer, and I used a grill pan.

Roast Chicken with Carrots & Potatoes 烤鸡

Ingredients: 

1 kampung chicken (abt 1 to 1.2kg) 
2 carrots 
500g to 600g baby potatoes
1 to 2 corns
300g broccoli 
1 tbsp Nomu Poultry rub
1 tbsp light soya sauce
2 tbsp olive oil
1 tbsp butter
A few garlic cloves

Method:
1. Clean and wash the chicken.
2. Apply the light soya sauce & 1 tbsp olive oil on the chicken, followed by Nomu Poultry rub. (Or your preferred rub.)
3. Leave the marinated chicken for at least an hour (in the fridge). I usually marinate at least 4 to 6 hours.
4. Preheat the oven at 200C.
5. Clean and chop the carrots, potatoes, corn, and broccoli.
6. Mix the garlic, carrots and potatoes with butter, a dash of salt & a tbsp of oil, and place them on a baking tray.
7. Place the chicken on top of the vegetables.
8. Roast the chicken at 200 degrees for 50 to 60 mins. (Rotate the tray after 30 mins.)
9. Steam the corn for 10 mins, and steam the broccoli for 6 mins. Add them to the baking tray when roasting of the chicken is done.

This is easy to prepare, easy to cook, easy to eat, and easy to clean up! haha

Note: 
1) If you do not have the poultry rub, you can mix some herbs like thyme, sage, oreganum, lemon, pepper, and paprika. 
2) I rubbed light soya sauce on the chicken because I liked its appearance to look a bit brown.

Airfried Marmite Chicken Wings 鸡翅膀

Ingredients: 

15 midjoint wings 
1 tbsp Marmite
1 tbsp light soya sauce
1 tsp dark soya sauce
1 tsp sugar
1 tsp sesame oil
Dash of salt & pepper

Method:
1. Marinate the above for at least 2 hours (overnight is fine too). 
2. Brush a thin layer of oil on the wings.
3. Preheat airfryer to 180C. Airfry the wings for 4 to 5 mins, turn & continue for 2 to 3 mins.


Note: I am using Philips airfryer, and I used a grill pan.

Chicken Phở

Chicken Stock Ingredients: 

1 cup soya bean (soak till soft)

1 cup ikan billis

A few Chicken bones (I used drumsticks)

A few chicken feet

A pc of ginger (smashed)

A few cloves of garlic

Chicken Stock Method:

1. Blanch the chicken bones & chicken feet.

2. Boil a pot of water (at least 3 litres) with the chicken bones, chicken feet, soya beans, ikan billis, ginger, and garlic for at least 3 hours. (Simmer over low fire.)

3. Add a tsp of salt (or more) before you off the fire.

Chicken Phở Ingredients:
Chicken Stock
Cooked Chicken Meat (shred it)
Flat noodles (soak it & blanch it)
Onion (slice it thinly)
Bean Sprouts
Mint Leaves
Basil Leaves
Coriander
Spring Onions
Red Chili

Chicken Phở Method:
1. Place the noodles, then the meat, and all the garnishing in a bowl.
2. Pour the stock through fine-mesh sieve into the bowl.

3. You may add a tsp of soya sauce/fish sauce.

Black Chicken with Mee Sua 何首乌乌鸡面线汤

Ingredients:
1 black chicken (chop into 4 parts)
3 to 4 dried scallops (soak till soft)
100g black beans
10 red dates
5 pcs 何首乌
3 litres water
1 to 2 cups Huiji tonic

Method:
1. Clean and blanch the chicken.
2. Boil the water with the dried scallops, black beans, red dates, and 何首乌, then bring to a boil.
3. Add the chicken and cover the pot with a lid. Let it boil for 20 mins then lower the fire and simmer for 1.5 to 2 hrs. Add a pinch of salt before off the fire.
4. In a separate pot, boil the mee sua.
5. Place the mee sua in a bowl, place a piece of chicken, and pour some soup in the bowl. Add 1 to 2 cups* of Huiji tonic to the soup.


Note: Use the cup* provided by Huiji.

Creamy Chicken & Mushroom Pasta

Good for 2 pax

Ingredients:
1 pc chicken thigh
200g Fresh Button Mushroom (sliced)
400ml Cooking Cream
1 cup/handful shredded cheese
Some Cherry tomatoes
Some smashed garlic

Method:
1. Remove the chicken skin & bone. Cut into bite size and marinate with salt & pepper for at least 1 hour.
2. Boil pasta (for 2 pax) for 8 minutes. Rinse with cold water and set aside.
3. Heat pan with 2 tbsp oil/butter.
4. Pan fry chicken till brown, then add garlic and stirfry.
5. Add the slice mushroom and fry for 1 - 2 min.
6. Add the cooking cream and bring to a boil, then add the pasta and mix well.
7. Add the shredded cheese, and a pinch of salt & pepper (taste & add more if need to).
8. Lastly, add the cherry tomatoes, and mix well.

Rice Cooker Chicken Mushroom Rice

Ingredients:
2.5 cups rice
A small knob of ginger
Few cloves of garlic
8 Chinese dried mushrooms
300 to 400g chicken (chopped into pieces)
1 tbsp dark soya sauce
1 tbsp light soya sauce
1 tsp sesame oil
1 tbsp cooking oil
Dash of pepper & salt
2.5 cups water (I kept the water from the soaked mushrooms. Can use chicken stock too.)

Methods:
1. Soak the dried mushroom till soft and slice it thinly.
2. Marinate the chicken with dark soya sauce, light soya sauce, sesame oil, salt and pepper. Best to marinate at least 1 hour.
3. Cut the ginger into thin strips.
4. Smash the garlic and chop them finely.
5. Heat the pan with 2 tbsp oil, then add the garlic and ginger to stir fry.
6. Add the mushroom and the marinated chicken into the pan and continue to stir fry.
7. Add the washed rice to the pan, fry to mix all ingredients well.
8. Pour the rice mixture to rice cooker, add the water needed, and press START on rice cooker. (I chose the normal white rice cycle.)
9. When it is done, add the chopped scallion.

Shredded Ginger Chicken

Ingredients:
A few cloves of garlic (smashed)
Lots of shredded ginger
1 stalk of lemongrass (cut into 3 & smash it)
Abt 30 pcs of lotus seed (if dried, u need to soak them for abt 30mins)
1 can button mushroom
Half a Kampung Chicken or An Xin Chicken (Fresh chicken is impt to bring out the sweetness in this dish)

Method:
1. Heat up 2 tbsp oil & fry the garlic,  shredded ginger & lemongrass till fragrant.
2. Add the chicken & fry till cooked.
3. Mix 2 cup water, 1 tsp soya sauce, 1 to 2 tsp sesame oil, a pinch of salt & pepper, and add all to the chicken. (1 or 2 tsp is depending on your preference.)
4. Add the lotus seed & button mushrooms. Cover & simmer with low fire for 30mins.
5. Add 1 tbsp huadiao before serve.
Note: It's not a soup, but it will be a bit soupy. Good with rice.

Ah Gim Chicken Soup 鸡汤

Ingredients: 

1 to 2 dried abalone slices
2 to 4 dried scallops
5 to 8 pcs dried shitake mushroom
5 to 8 pcs brazil mushrooms (巴西菇）
1 pc fish maw
8 to 10 pcs bamboo pith (竹笙)
5 pcs of red dates
15 to 20 pcs lotus seeds (Soak it if dried, else can use fresh ones)
Handful of wolfberries
Half a kampung chicken (chop into small pieces)

Method:
1. Wash the dried abalone, dried scallop, mushrooms, and soak them in separate bowls. Soak till soft. Do not discard the water.
2. Soak the fish maw till soft.
3. Soak the bamboo pith till soft. Need to change water at least 2 – 3 times. Trim away the brown parts.
4. Blanch the chicken.
5. Boil 3 to 4 litre of water which includes the water from the dried abalone & scallop & mushroom.
7. When the water is boiling, add the abalone & scallop, followed by the chicken, and the rest of the ingredients (except fish maw).
8. Cover and boil over big fire for at least 30 mins, then reduce to medium-low fire and simmer for another 1 to 1.5 hr. (The water level must be higher than all the ingredients.)
9. Add the fish maw 15mins to the soup before serving.
10. Taste the soup & add a pinch of salt if you prefer it to be more salty. (optional)
11. Can add in a handful of wolfberries once the soup is cooked.

Airfried Chicken Wings 雞翅膀

Ingredients:
15 midjoint wings (any parts is fine too)
1 tsp cumin powder (bought from Sheng Siong)
1 tsp turmeric powder
1 tsp five spices powder
1 tsp sugar
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp sesame oil
Dash of salt & pepper
Few cloves of garlic (smashed)

Method:
1. Marinate the above for at least 2 hours (overnight is fine too). 
2. Preheat airfryer to 180 degree. Airfry the wings for  6 to 7 mins, turn & continue for 4 to 5 mins.
(My airfryer is Philips, and I used a grill pan.)
3. Add 2 more mins if u prefer it more char.

Note: You may use an oven, but it probably requires more time and a higher temperature.

Pumpkin Rice 干贝金瓜饭

Ingredients:
A few cloves of garlic - smashed
1  tbsp dried shrimps (hae bee) - soak at least 30 mins
3 to 5 dried scallops  - wash & soak at least 1 hr
5 to 8 dried shitake mushroom - wash & soak till soft, then slice it thinly
1/4 pumpkin - cube it
A handful of chicken meat or pork slices - marinated
1.5 cups washed rice
(Keep the soaked water from the dried scallops & dried shitake mushrooms)

Method:
1. Heat the pan with 3 tbsp of oil and stir fry the dried shrimps & garlic.
2. Add the dried scallops, mushrooms, pumpkins, & meat and stir fry for 3 - 5 mins.
3. Add the rice and stir fry for another min. Add 1 tbsp light soya sauce, 1/2 tbsp sesame oil, a pinch of salt & pepper, and mix well. (If u like it more salty, add 2 tbsp light soya sauce.)
4. Add sufficient water (including the soaked water) to cook 1.5 cups rice.
5. Pour the entire content into your rice cooker, and press Start/Cook. (I used normal white rice cooking process.)

Carrots & Potatoes with Ketchup 胡萝卜土豆 番茄酱

Ingredients:
1 carrot - cubed it
1 potato - cubed  it
1 tomato - diced it
1 onion - diced it
1/2 cup of minced meat (chicken/pork) - marinated
5 tbsp Ketchup
1 tsp light soya sauce
1 tsp sugar
Pinch of salt
1 cup chicken stock or water
Some smashed garlic

Method:
1. Heat the pan and fry the garlic & onion till fragrant.
2. Add carrots & potato and fry for 2 to 3 mins.
3. Add minced meat & tomato and fry for 2 to 3 mins.
4. Add the Ketchup, soya sauce, sugar, salt & water to the pan and mix them well.
5. Cover with a lid, and lower the fire to medium. Cook it for another 15 to 20 mins, (Till the potato & carrot are soft to eat.)


Note:
For the rice, I used Jasmine rice and mixed with tricolored Quinoa, and cooked as per normal (in rice cooker). Then I used a mould to shape it into a bowl.