Chicken Chop with Black Pepper Sauce

Chicken Chop with Black Pepper Sauce Recipe

Servings: 2

INGREDIENTS:

(A) Marinate:

• 2 pieces boneless chicken thighs
• 1 tbsp light soy sauce
• 1 tsp brown sugar
• 1/2 tsp salt

(B) Black Pepper Sauce:

• 1/2 yellow onion (70g), chopped
• 2 tbsp butter (30g)
• 2 tbsp coarse ground black pepper
• 500 ml water
• 1 cube beef stock
• 2 tbsp tomato sauce (30g)
• 2 tsp brown sugar (10g)
• 60 ml heavy cream
• 1/2 tsp salt, adjust to taste 
• cornstarch slurry - 1 tsp corn starch + 2 tsp water

DIRECTIONS:

(A)

1. Pat chicken dry with paper towels. 

2. Place dried chicken in between baking paper or plastic wrap. 

3. Pound chicken with a meat mallet or rolling pin. The back of a pan or pot works too.

Pounding the chicken will ensure faster and even cooking.

4. Place flattened chicken in a mixing bowl and add the rest of the ingredients (A). 

5. Rub marinade onto the chicken, cover the bowl and let it sit in the fridge between 30 to 60 minutes.

6. Once marinated, fry chicken in a pan with 1 tablespoon of oil. 

7. Fry until both sides are browned.

(B)

1. Melt butter in a pot.

2. Stir fry onions until softened.

3. Add black pepper and fry for 1-2 minutes until fragrant.

4. Add water, beef stock cube and tomato sauce. Cook on medium heat and bring mixture to a soft boil.

5. Add heavy cream, salt and sugar. Stir often until it comes to a simmer.

6. If the sauce wasn't thick enough to your liking, you may add the cornstarch slurry.

7. Serve chicken chop together with gravy and sides of choice.

Click here to watch the recipe video!

#fivefootfivesg #Ramadhan2021 #30days30recipes #IftarDay3 #Iftarideas #chickenchop

Hari Raya Haji Special: Chicken in Spicy Tomato Sauce (Ayam Masak Merah)

Chicken in Spicy Tomato Sauce Recipe

Servings: 7
INGREDIENTS:

• 2 blades pandan leaves (optional)
• 1 cinnamon stick
• 2 whole star anise
• 3 pods cardamom seeds
• 5 tbsp dried chilli paste 
• 4 tbsp canned tomato sauce (60 gm)
• 2 tbsp canned tomato paste (60 gm)
• 2 tbsp plum sauce (40 gm)
• 10 cherry tomatoes, cut in halves OR 1 tomato, diced
• 1 cup water
• a handful coriander leaves
• 2 tsp salt, adjust to taste
• 2 tbsp sugar, adjust to taste
• cooking oil

(A) MARINATE: 

• 7 pieces of chicken thighs (about 1.3 kg)
• 1.5 tsp turmeric powder
• 1.5 tsp salt

(B) BLEND:

• 10 small red onions (180 gm) 
• 5 cloves garlic (30 gm)
• 15 gm ginger 
• 15 gm galangal
• 1 lemongrass, white part only (25-30 gm)
• 1 tsp fennel powder (5 gm)
• 2 tsp coriander powder (10 gm)
• 1/2 cup water

DIRECTIONS:

1. (A) Mix chicken with turmeric powder and salt. Cover and marinate for at least 20 minutes in the refrigerator.

2. (B) Blend all ingredients into a smooth paste and set aside.

3. Fry marinated chicken until golden brown and set aside for later use.

4. Heat 8 tbsp of cooking oil.

5. Stir fry pandan leaves, cinnamon stick, star anise and cardamom until fragrant. Fry on low heat.

6. Next, add the blended paste and stir fry until fragrant on medium heat.

7. Add dried chilli paste and fry until oil separates, stirring in between.

8. Add tomato paste, tomato sauce, plum sauce and cherry tomatoes. Mix well until homogeneous.

9. Then, add the fried chicken and give a quick stir.

10. Add water, salt and sugar. Mix well and then let the mixture simmer for 30-40 minutes. Stir occasionally.

11. Once mixture has thickened, remove pandan leaves.

12. Sprinkle coriander leaves, mix a little and off the heat.

13. Ayam Masak Merah is ready to be served.

#fivefootfivesg #harirayahaji2020 #ayammasakmerah

Ramadan 2020: Kurma Chicken

Kurma Chicken Recipe

SERVINGS: 6
INGREDIENTS:

• 1 kg chicken legs 
• 2 tbsp cooking oil
• 1 tbsp Ghee (clarified butter)
• 3 buds star anise
• 1-2 cinnamon stick
• 4 pods cardamom
• 2 medium potatoes, peeled and cut into quarters
• 4-5 tbsp Kurma powder 
• 1/2 cup water
• 1/2 cup evaporated milk
• a handful of coriander leaves
• 2 cups water
• 1 red onion, cut into wedges
• 1 red chilli, cut into quarters
• 1 green chilli, cut into quarters
• 1-2 tomatoes, cut into wedges or a few cherry tomatoes
• 2 tsp salt, adjust to taste

(A) BLEND:

• 1 red onion (90 gm)
• 4 cloves garlic (30 gm)
• 2 inch ginger (20 gm)
• 2 tbsp toasted cashew nuts (50gm)
• 1/2 cup water

DIRECTIONS:

1. Blend all ingredients (A) until smooth and set aside.

2. Mix Kurma powder with 1/2 cup water to make a paste and set aside.

3. Heat cooking oil and Ghee in a wok.

4. Stir in cinnamon, star anise and cardamom until fragrant.

5. Next, stir in blended ingredients and cook until fragrant.

6. Add in Kurma paste and stir-fry until oil starts to separate.

7. Add salt, chicken and potatoes. Give a mix.

8. Add 2 cups of water and coriander leaves, cover wok with lid and let simmer until chicken legs are tender.

9. After that, add evaporated milk, red onion, chillies and tomatoes. Cook for another 2 minutes and off heat.

#fivefootfivesg #ramadan2020 #iftar2020

Ramadan 2020: Ginger Chicken Stir-Fry

Ginger Chicken Stir-Fry Recipe

Servings: 6
INGREDIENTS:

• 8-10 shallots, finely sliced
• 5 cloves garlic, finely sliced
• 3-4 slices ginger, julienned
• 5 red bird's eye chillies, halved 
• 3 tbsp oyster sauce 
• 2 tbsp sweet soy sauce (kicap manis)
• 1/2 tsp salt, adjust to taste
• 1 tsp sugar, adjust to taste
• 1/2 cup water (add more water if needed)
• cornstarch slurry: 1 tsp corn flour + 2 tbsp water
• 3 tbsp cooking oil

(A) MARINATE:

• 1 whole chicken (1.2 kg) 
• 1 tsp salt
• 1 tbsp turmeric powder

DIRECTIONS:

1. Mix all the ingredients (A). Marinate for 20 minutes.

2. Fry marinated chicken until golden brown. Drain and set aside.

3. Heat oil and add shallots, garlic, ginger and chillies. Saute until fragrant and onions are softened.

4. Add water, oyster sauce and sweet soy sauce, salt and sugar. Mix well.

5. Add cornstarch slurry. Give a quick mix.

6. Lastly, stir in fried chicken. Mix until well combined.

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020

Ramadan 2020: Crispy Oyster Sauce Chicken

Crispy Oyster Sauce Chicken Recipe

Servings: 4
INGREDIENTS:

• 1 yellow onion, thinly sliced
• 3 cloves garlic, finely minced
• 4 red bird's eye chillies (chilli padi), cut into halves
• 2 slices of ginger
• 2 tbsp sweet soy sauce (kicap manis)
• 3 tbsp oyster sauce
• 3 tbsp water
• spring onions
• 8 tbsp cornflour
• cooking oil

(A) MARINATE:

• 2 boneless chicken thigh
• 1 tsp salt
• 1 tsp cornflour
• a few dashes white pepper powder
• 1 egg white, beaten

DIRECTIONS:

1. Mix all ingredients (A) into a mixing bowl. Cover and leave to marinate in the fridge for 20 minutes.

2. Coat marinated chicken pieces in cornflour.

3. Heat cooking oil and fry chicken pieces until golden brown. Fry in batches and set aside.

4. Heat about 3 tbsp cooking oil and stir onion, garlic, ginger and chillies until onions are softened.

5. Add sweet soy sauce, oyster sauce and water. Bring to a simmer.

6. Once the sauce has slightly thickened, add in fried chicken. Mix until well combined.

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020

Ramadan 2020: Kam Heong Chicken

Kam Heong Chicken Recipe

Servings: 6-8
INGREDIENTS:

• 2 tbsp dried shrimps, soak in water for 10 minutes and chopped 
• 1 red onion, chopped
• 1 yellow onion, chopped
• 2 tbsp chopped garlic
• 6 red bird's eye chillies, roughly sliced
• 2 stalks lemongrass, white part only and bruised
• 2 Kaffir lime leaves
• 5 sprigs curry leaves 
• cooking oil
• 1/4 cup water
• 1 tsp salt, adjust to taste
• 1 tbsp sugar, adjust to taste

(A) MARINATE:

• 1 whole chicken (about 1.2 kg)
• 2 tbsp light soya sauce
• 2 tbsp oyster sauce
• 1 tsp sugar
• 1 egg, beaten
• 1/2 cup tapioca flour 

(B) SAUCE MIXTURE:

• 2 tbsp meat curry powder
• 3 tbsp sweet soya sauce (kicap manis)
• 3 tbsp oyster sauce
• 1/2 cup water

DIRECTIONS:

1. Mix all the ingredients (A). Cover mixing bowl with a cling wrap and marinate chicken in the refrigerator for at least 2 hours.

2. In a small bowl, add all ingredients (B). Stir well until there are no lumps and set aside for later use.

3. After marinating, fry the chicken in batches until golden brown. Set aside.

4. Leave about 1/2 cup of the frying oil in the wok. 

5. Add chopped shrimps and saute until fragrant.

6. Next, add both red and yellow onions. Saute until fragrant.

7. Then add garlic, chillies, lemongrass, lime and curry leaves. Saute for another 2 minutes.

8. Add in the sauce mixture. Stir-fry until oil starts to separates.

9. Season with salt and sugar. Add also 1/4 cup of water. Add more water if needed.

10. Lastly, add in the fried chicken. Cook for another 1-2 minutes until chicken are well mixed with the sauce.

11. Serve.

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020

Chicken Sambal Bali

Chicken Sambal Bali Recipe

Servings: 4

INGREDIENTS:

• 400 gm chicken
• 2 tsp turmeric powder
• 1 tsp salt
• 2 lemongrass (white part only) bruised and shredded
• 3 sprigs curry leaves, remove stems
• 1 red onion, sliced
• 1 tbsp oyster sauce
• 1 tbsp sweet soy sauce (kicap manis)
• 4 tbsp dried chilli paste
• 25 gm palm sugar (gula melaka), adjust to taste
• 1/2 tsp salt, adjust to taste
• cooking oil for frying chicken
• 1/4 cup cooking oil

(A) BLEND:

• 2 red onions, peeled (200 gm)
• 4 cloves garlic, peeled (25 gm)
• 10 gm ginger
• a little water for blending

DIRECTIONS:

1. Add chicken, turmeric powder and 1 tsp salt into a mixing bowl. Mix until well combined. Cover, and let marinate in the fridge for 10 minutes.

2. Blend all ingredients (A) until smooth. Set aside.

3. Fry marinated chicken until golden brown. Remove and set aside.

4. Heat 1/4 cup of oil.

5. Next, add lemongrass and curry leaves. Stir-fry for about 3 minutes on medium heat.

6. Add sliced onions. Fry for another 2 minutes.

7. Next, add in the blended ingredients (A) and chilli paste. Stir fry for about 10 minutes or until oil starts to separate.

8. Add oyster, sweet soy sauce, gula melaka and salt. Mix until sugar dissolves.

9. Lastly, add the fried chicken. Stir to combine for about 2 minutes. Off heat.

#fivefootfivesg #ayamsambalbali

Crispy Salted Egg Yolk Chicken

This recipe is a burst of flavour - salty, sweet, buttery and with a little hint of heat. Love it or hate it, Asia's obsession with salted egg recipes has not faded over time.

Crispy Salted Egg Yolk Chicken Recipe

Corn flour can also be substituted with potato flour/starch.

You can replace soy milk with any dairy of your choice.

Add more milk to have a creamy sauce.

INGREDIENTS:

• 12 salted egg yolks
• 2 pieces boneless chicken thighs cut into bite-sized
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon white pepper powder
• 1 egg beaten
• 1 cup corn flour
• 1 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 3 red bird's eye chillies (cili padi) sliced thinly
• 2 sprigs curry leaves remove stem
• 1/2 cup unsweetened soy milk
• 2 tablespoons cooking oil
• 3 tablespoons (45 gm) butter
• salt
• sugar

DIRECTIONS:

1. Steam salted egg yolks for 10 minutes. Mash yolks until fine and set aside.

2. Add chicken, salt, sugar, pepper and beaten egg in a mixing bowl. Marinate for 20 minutes.

3. Coat marinated chicken evenly with cornflour.

4. Heat enough oil to deep fry chicken, fry until golden brown. Remove and let chicken rest on a paper towel for 1 minute.

5. Bring back fried chicken into the fryer and fry for another 1 to 2 minutes. Double frying will result in crispier chicken. Remove and place chicken on a paper towel for later use.

6. In a cooking pan, melt butter and oil on medium heat. Once melted, add garlic, ginger, chillies and curry leaves. Stir fry until aromatic.

7. Add mashed yolks and fry until yolks become frothy.

8. Add salt, sugar and milk. Add more milk if needed.  Adjust salt and sugar to taste. Stir to combine for another 1 to 2 minutes.

9. Lastly, add in chicken and off the heat. Stir to coat chicken evenly with the sauce.

#fivefootfivesg #simple #saltedeggchicken

Ayam Masak Merah

Ayam Masak Merah is a signature traditional Malay dish and a usual suspect at most Malay weddings and also during big celebrations such as Hari Raya. This concoction of spicy, tangy and with a touch of sweetness stew that has been cooked with a variety of spices and aromatics is an evergreen favourite.

Ayam Masak Merah Recipe

(Chicken in Spicy Tomato Sauce)

This recipe does not contain any dairy nor coconut milk. You can add to your cooking if you like.

Tomato puree can be substituted with tomato sauce/ketchup.

INGREDIENTS:

• 1 kg chicken drumsticks
• 1 red onion sliced thinly
• 1 cinnamon stick
• 2 star anise
• 3 cardamom pods
• 3 tablespoons dried chilli paste
• 2 tomatoes diced
• 400 gm tomato puree 
• 4 tablespoons tomato sauce (ketchup)
• 1 tablespoon coriander powder
• 1 tablespoon fennel powder
• 1 cup canned peas
• 1/2 cup fried shallots
• 60 gm coconut palm sugar (gula Melaka) adjust to taste
• salt adjust to taste
• water
• coriander leaves
• cooking oil

(A) BLEND:

• 2 red onions 
• 5 cloves garlic
• 2 stalks lemongrass
• 30 gm ginger
• 1/4 cup water, add more if needed

(B) MARINADE:

• 1 tablespoon turmeric powder
• 1 teaspoon salt

DIRECTIONS:

1. Mix chicken with (B) MARINADE. Marinate for 20 minutes.

2. Blend (A) into a smooth paste. Set aside.

3. Heat up enough oil in a wok and deep fry chicken until golden brown. Set aside.

4. Leave about 1/2 cup of the frying oil in the wok.

4. Add sliced onions and stir fry until onions are softened.

5. Add blended ingredients and stir fry until fragrant.

6. Add cinnamon stick, star anise, cardamom and chilli paste. Stir fry until oil starts to separate.

7. Add diced tomatoes, tomato puree, ketchup, coriander powder, fennel powder, gula Melaka and salt. Mix well until gula Melaka dissolves.

8. Add in the fried chicken.

9. Add water, just enough to cover the chicken. Stir to combine.

10. Cover wok with a lid and let simmer until liquid thickens.

11. Add peas and fried shallots. Stir and cook for another 1-2 minute(s).

12. Off heat. Garnish with coriander leaves.

#fivefootfivesg #ayammasakmerah #hariraya #malaycuisine

Roasted Chicken Rice

Chicken rice is definitely amongst Singaporean's favourite dish. The dish itself has many variations to it; steamed, roasted and even fried. Hailed as our national dish, chicken rice can be found almost anywhere, from hawker stalls to fine dining restaurants.
I always believe no two homes make it the same way, so this is my take on how chicken rice is savoured at our home.

Roasted Chicken Rice Recipe

Cooking time varies depending on the size of the chicken. The chicken thighs I used were about 250 gm each.

Honey used does not have to be expensive. Supermarkets carry inexpensive and good quality ones.

Five-spice powder is a blend of powdered spices and can be easily found at most supermarkets in the spice section.

(A) PASTE:

• 60 gm garlic
• 90 gm ginger

(B) CHICKEN STOCK:

• 2 litres of water
• 5 pieces of chicken thighs (1.2 kg) trim fats and excess skin, set aside
• 2 stalks of spring onions
• 1 tablespoon (A) PASTE
• 1 tablespoon salt 

(C) MARINADE (SAUCE):

• 4 tablespoons brown sugar
• 4 tablespoons honey 
• 1/2 cup light soya sauce 
• 1/4 cup oyster sauce
• 1 teaspoon five-spice powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 tablespoon sesame seed oil
• 1 teaspoon (A) PASTE 

(D) RICE:

• 4 cups white rice
• chicken fats and skin 
• 1 screwpine (pandan) leaf
• 1 tablespoon sesame seed oil
• 1 teaspoon salt adjust to taste
• 1 teaspoon sugar adjust to taste
• 2 teaspoons (A) PASTE
• 4 1/2 (four and a half) cups of (B) CHICKEN STOCK (depending on your rice, the ratio of stock may need to be adjusted slightly.)

(E) CHILLI SAUCE:

• 6 red chillies
• 6 red bird's eye chillies (cili padi)
• 1/2 cup (B) CHICKEN STOCK
• 2 teaspoon (A) PASTE
• 1 tablespoon white vinegar
• 1/2 teaspoon salt adjust to taste
• 2 teaspoons sugar adjust to taste
• a few drops of sesame seed oil

(F) GARLIC/GINGER SAUCE:

• 1 stalk spring onion finely minced
• 1/4 cup peanut oil
• remainder of (A) PASTE
• salt adjust to taste
• sugar adjust to taste

DIRECTIONS:

1. (A) PASTE:

• Blend ingredients (A) together in a dry blender. Set aside.

2. (B) CHICKEN STOCK:

• Bring water to a simmer in a large pot.
• Once the water starts simmering, add the rest of ingredients (B) except for the trimmed chicken fats and skins. Boil for 30 minutes.
• Remove cooked chicken and submerge them in a large bowl of ice water to stop the cooking process.
• Once cooled, remove chicken and pat dry with kitchen papers. Arrange them on a baking rack.

3. (C) MARINADE/SAUCE (prepare this while boiling chicken)

• Add all ingredients (C) in a mixing bowl. Mix until well combined.
• Brush chicken with marinade sauce generously until well coated.
• Cover with a cling wrap and marinate chicken for at least 1 hour.
• Then, remove cling wrap and bake/roast the chicken in a pre-heated oven.
• Bake/roast chicken at 200 degree celcius, 15 - 20 minutes on each side. 
• Baste chicken with marinade sauce in between baking/roasting.  
• Place remaining marinade into a small pot and let it simmer until sauce thickens. Set aside for serving later.

4. (D) CHICKEN RICE (prepare this while roasting the chicken)

• Wash rice thoroughly, strain.
• Add chicken fats/skins and sesame oil into a heated wok. Fry until fats are rendered. 
• Next, add paste and pandan leaf. Stir fry until fragrant.
• Add rice, salt and sugar. Fry for another 2 minutes. Off heat.
• Transfer the rice into a rice pot and add sufficient chicken stock. Go ahead and cook the rice in the cooker.
• Fluff up the rice once it is cooked.

5. (E) CHILLI SAUCE (prepare this while roasting the chicken)

• Blend all the chillies in a dry blender to a smooth paste. Transfer to a serving bowl.
• Add in the rest of the ingredients (E). Mix well and set aside for serving later.

6. (F) GINGER/GARLIC SAUCE (prepare this while roasting the chicken)

• Add all ingredients (F) in a serving bowl. Mix well and set aside for serving later.

7. Cut chicken and serve together with cooked rice and the rest of the condiments.

Malaysian Buttermilk Chicken

Different from an Indian recipe, this uses fewer ingredients and also an easier take to a creamy, spicy Buttermilk Chicken. The peanut butter used in this recipe elevates the flavour of this simple dish.

Malaysian Buttermilk Chicken Recipe

You can substitute evaporated milk to any dairy of your choice.

Use unsweetened peanut butter.

Condensed milk can be substituted with sugar. 

Add more milk/liquid if you prefer to have a looser gravy.

INGREDIENTS:

• 300 g boneless chicken breast cut into bite-sized 
• 3 tablespoons butter (42 gm)
• 2 tablespoons olive/regular cooking oil  
• 3 cloves garlic minced
• 3 red bird's eye chillies (cili padi) sliced thinly
• 2 sprigs curry leaves remove stems
• 250 ml evaporated milk
• 1 tablespoon condensed milk
• 1 teaspoon creamy peanut butter or finely grounded peanut
• 1/2 (half) teaspoon meat curry powder 
• salt adjust to taste
• sugar adjust to taste

(A) MARINADE:

• 1 teaspoon curry powder
• 1/2 (half) beaten egg
• 60 gm wheat flour
• 30 gm corn flour
• 1 teaspoon baking powder

DIRECTIONS:

1. Mix chicken with (A) MARINADE. Marinate for 20 minutes.

2. Sift all-purpose flour, cornflour and baking powder together.

3. Coat marinated chicken with flour mixture. Coat individually.

4. Heat enough oil to deep fry coated chicken. 

5. Fry chicken until golden brown. Set aside for later use.

6. In another pan, heat butter and olive/cooking oil.

7. Add garlic, chillies and curry leaves. Stir fry until fragrant.

8. Next, add evaporated milk, condensed milk, peanut butter, curry powder, salt and sugar. Stir and bring the gravy to a soft simmer.

9. Lastly, add in the fried chicken.  Mix until well combined. 

#fivefootfivesg #easy #recipe

Spicy Chicken Curry for Beginners

Don't feel intimidated yet. Homemade chicken curry has never been simpler with this foolproof recipe for new home cooks out there.

Spicy Chicken Curry Recipe

Make it as spicy or mild as you wish.

Evaporated milk used in this recipe can also be replaced with coconut milk.

You can also add tamarind or tomatoes for tanginess.

Reduce, or omit the sugar if you are making a less spicy curry.

INGREDIENTS:

• 1 kg chicken 
• 1 red onion sliced thinly
• 3 medium-sized potatoes cubed 
• 7 tablespoons meat curry powder (Baba's brand)
• 1/2 (half) cup water
• 1 cinnamon stick
• 4 star anise 
• 2 lemongrass (white part only) bruised
• 2 sprigs curry leaves remove stems
• 5 tablespoons dried chilli paste 
• 100 ml water X 2 
• 1 tablespoon salt adjust to taste
• 1 tablespoon sugar adjust to taste
• 500 ml water
• 200 ml evaporated milk 
• 1/2 (half) cup cooking oil

(A) BLEND:

• 3 medium-sized red onions 
• 7 cloves garlic
• 30 gm old ginger

DIRECTIONS:

1. Mix curry powder with 1/2 cup of water to make a paste. Set aside.

2. Heat oil in a pot on medium heat.

3. Add sliced onions and stir-fry until softened.

4. Add (A), cinnamon stick, star anise, lemongrass and curry leaves. Fry for 3 minutes or until fragrant.

5. Add chilli paste. Stir-fry until oil starts to separate.

6. Add curry paste. Stir-fry for 10 minutes.

7. Add 100 ml of water. Cook for 5 minutes or until oil starts to separate.

8. Add the next 100 ml of water. Cook for another 5 minutes until separates.

9. Add salt and chicken. Stir and cook for 5 minutes until the chicken is lightly browned.

10. Add in the potatoes and 500 ml water. Give a quick mix.

11. Cover the pot with a lid and let simmer for 15 minutes or until the chicken is cooked and potatoes are tender.

12. Lastly, add sugar and evaporated milk. Bring the curry to a gentle simmer until the gravy has thickened slightly.

#fivefootfivesg #malaystyle #curry #forbeginners

Thai Inspired Spicy Chicken | Chicken Paprik

Chicken Paprik Recipe

Servings: 6-8

INGREDIENTS:

• 50 ml cooking oil
• 1 large red onion (120 gm) - sliced
• 3 cloves garlic (20 gm) - chopped
• 2 lemongrass (white part only) - bruised
• 10 red bird's eye chillies - cut in halves 
• 2 tbsp chilli powder OR dried chilli paste
• 3 kaffir lime leaves
• 2 tbsp oyster sauce
• 3 tbsp ketchup
• 3 tbsp chilli sauce
• 350 ml water 
• 200 gm cauliflower
• 150 gm carrots
• 100 gm baby corn
• 100 gm long beans
• 10 cherry tomatoes
• 1 tsp salt - adjust to taste
• 1tsp sugar - adjust to taste

(A) MARINADE:

• 750 gm boneless chicken thighs
• 1 tsp salt 
• 1 tsp sugar
• 1 tsp white pepper powder
• 1 tbsp light soy sauce
• 1 tbsp corn flour

DIRECTIONS:

1. Add all ingredients (A) in a mixing bowl. Mix well, cover the bowl with a cling wrap and let chicken marinate in the fridge for 15-20 minutes.

2. Heat oil in a wok on medium flame.

3. Add onions and lemongrass. Stir fry until onions are softened.

4. Next, add garlic and chillies. Fry until fragrant (1-2 minutes).

5. Add chilli powder / chilli paste. Fry until oil separates. 

6. Add lime leaves, oyster, chilli and tomato sauce. Mix well.

7. Add marinated chicken, stir-fry for 10 minutes or until chicken are cooked.

8. Add water. Stir and bring to a simmer.

9. Add vegetables. Cover the wok with a lid and let cook for 5 minutes, or until vegetables are just tender.

10. Lastly, add tomatoes, salt and sugar. Cook for another 1 minute and off the heat.

#fivefootfivesg #chickenpaprik

Crispy Black Pepper Chicken

Crispy chicken cooked in black pepper sauce with crunchy snow peas. This Crispy Black Pepper Chicken recipe is so easy and quick to fix and it tastes good too.

Crispy Black Pepper Chicken Recipe

Do the double-frying method for even crispier chicken pieces.

Adjust the amount of black pepper powder to make it spicier or mild.

INGREDIENTS:

• 800 g boneless chicken thighs cut into smaller pieces
• 1 cup cornflour
• 1 tbsp minced garlic 
• 1 tsp minced ginger
• 1 red capsicum cut into smaller pieces
• 100 g snow peas 
• spring onions chopped
• cooking oil

(A) MARINADE:

• 1 tsp sugar 
• 1 tsp salt
• 1 large egg beaten

(B) SAUCE MIXTURE:

• 6 tbsp oyster sauce
• 4 tbsp sweet soy sauce 
• 1-2 tbsp coarse black pepper powder
• 1 tsp white vinegar
• 1 tbsp brown sugar 

DIRECTIONS:

1. Add chicken and ingredients (A) in a mixing bowl. Mix well and marinate for 30 minutes.

2. Mix all of ingredients (B) in a bowl and set aside.

3. Prepare cornflour on a wide plate. Coat marinated chicken pieces with cornflour individually.

4. Heat enough oil to deep fry chicken. Fry chicken until golden brown. Drain excess oil on a paper towel and set aside.

5. Next, heat about 3 tbsp of cooking oil in a cooking pan.

6. Add garlic, ginger and capsicum. Stir-fry the ingredients until fragrant.

7. Add in the sauce mixture (B) that we have prepared earlier on. Bring mixture to a simmer. (Note: add some water at this stage, if you prefer to have a looser sauce.)

8. When the sauce has come to a gentle simmer, add in the snow peas and fried chicken. Stir fry for about 2 minutes or until chicken pieces are well-combined with the sauce.

9. Lastly, add in some spring onions and give a quick mix. Off heat.

10. Serve while still hot.

#fivefootfivesg #easy #delicious