Chicken Chop with Black Pepper souce

Crispy Fried Chicken

Malaysian Style Curry Chicken

Curry chicken is popular dish in Malaysia. It can go with rice, dip with roti pratha, naan or french toast bread (like the one served in Old Town Cafe). Ingredient is simple and the leftover can keep in refrigerator for 2-3 days, especially for working group people who have no time to cook but prefer to eat home cook food. All you need is to re-heat the curry chicken in the microwave oven or the traditional way heating in a pot, you will be able to taste your delicious home cook curry chicken like you are at home.

Ingredients:

• half cut chicken/6 drumsticks
• 3 Ts curry power
• 1Ts red chilli power
• 1 stalk curry leave (optional)
• 2 cinammon sticks, 3 cloves of cardamon, star anise, fennel & cumin
• (you can find the mix spices in the Indian groceries store)
• 1-2 bigAnion cut in ring size
• 3 loves garlic, ginger blend
• 1 big tomato
• 2-3 big potatoes

Method:

Heat 300ml of oil in wok. Then add all the spices and fry for 1 min. Add anion rings, curry leave, tomato, potatoes and stir it for 1 min. Add chicken, blend garlic and ginger and stir for 1 min then pour 900ml water and add salt to taste, cook covered for 10 mins. Add the curry chicken and chilli power and cook covered for 15 min or until potatoes start to get soft. To get to thicker gravy, you can add half cup of milk or coconut milk (optional).

Steam Glutinous Rice (糯米鸡)

Herbal Chicken(药材鸡)

I realize that after i move to california, to be able to eat the popular and delicious asian food, i need to learn how to cook it myself. Though there are many restaurants at bay area, the good one are way too expensive, or too much msg. It's time for me to demonstrate my interest in cooking. Today, i am making herbal chicken. I find it healthy and easy to prepare, all you need is to get ready the right herb to add to the chicken and steam it! Lets begin....

Here is the ingredients:

half chicken or 2 big drum sticks

300 ml water

5 slices chuan xiong

12g yi chok

6g dang sheng

5 slices dang gui

5g wolfberries (can put more as you like)

5 red dates

5 slices bei chi

First, marinate the chicken with some white pepper, cooking wine, salt to taste for 2 hr. Cook all the herb in 300ml water for 30 min a low heat. Place the chicken is the big piece of aluminum foil, add in the herbal soup and wrap it over. Steam the chicken for 2 1/2 hr, or 1hr if using pressure cooker. This is one dish that is easy to prepare and the soup is so juicy sweet!

Chicken Rice (海南鸡饭)

Ingredients:
1. One whole chicken
2. Ginger
3. Salt
4. Tomato/Cucumber
5. Fish souce
6. Soya souce
7. Oysater souce
8. Sesami oil
9. Green anion

Ginger Souce (to dip):
1. Grean anion
2. Ginger
3. Salt to taste
4. Cooking oil
* Blend the Ginger, green anion. Add oil and salt.

Chicken Souce:
1. Fish souce.1 tablespoon
2. Soya souce. 1 tablespoon
3. Sesame oil. 1/2 tablespoon
4. oyster souce 1/2 tablespoon


First put water to boil, put in whole chick (as shown in picture above) until water is almost cover the whole chicken. Switch to medium heat and cook for 10 min. Off the heat, let the chicken sit in the hot water for 45min.

Next, prepare the rice. Add the chicken broth, 4-6 slice of ginger, salt to taste.

Remove the chicken from the pot, dip the whole chicken in ice water until chicken is fully cooled (~10min).

Cut the chicken as desired size. You can remove the chicken bone, and garnish with green anion, tomato/cucumber. Add some vegetable ( lettuce/Choy sim/tomato/Cabbage/Bai cai) to serve with chicken soup.