Chicken Stir Fry - Simpler Version

I know I've posted a chicken stir fry recipe before (I believe so), but here's another 1, much simpler... It's just another recipe which I made up... Threw in anything I could possibly find... Hehe...


INGREDIENTS:

• Chicken cuts (I used 1/2 of a whole chicken)
• Salt & pepper
• Little oil ~ 3-5 tbsp
• Ginger ~ thumb tip size, or as much as you want. (Young ginger can also be used)
• Oyster sauce ~ 3 tbsp
• Sweet soy sauce ~ 5-7 tbsp
• Chili sauce Maggi ~ 3 tbsp
• Water

DIRECTIONS:

1. Slice ginger into thin chips. Fry into hot pan with oil. Fry until golden brown, aromatic.

2. Add in chicken cuts. Add salt & pepper. Stir fry. You can put a lid on to speed up cooking time. Turn occasionally.

3. Add in oyster, sweet soy & chilli sauces. Stir fry. You can add in a little bit of water if it's too dry. Stir til cook.

4. Serve best with rice.

Butter chicken

Hey peeps, it's been looong since I've added in new recipes... I've been busy... And the fact that I forgot my password twice! I've jotted it down somewhere, let's just hope I don't lose it again... So let's just proceed with my first come-back recipe, butter chicken. This is almost exactly the same as buttermilk chicken, they tastes almost alike too, the only differences are that this recipe doesn't use milk (less fat I presume...) but it uses egg instead which is optional I guess... It's a bit oily though... But I'm still practising it, I still don't know how to get the egg-floss effect and I still don't know how to make it less oily (since I still have to use the butter anyway...) But fret not, it will still turn out to be edible, I promise! In fact, my family prefers this to buttermilk... I like both... FYI: Both the buttermilk & butter chicken recipes (in fact 80% of the recipes in this web up til present) are quite 100% mine (I usually just guess the ingredients through experiments & guides from almost-similar recipes, and ended up with my own version if not my own...) I know mothers say,"Don't play with your food" but if I didn't, I wouldn't have came up with brilliant recipes (at least I think they are briliant, great for 1st time cooks!). Enough said. Let's begin...

P/s: Right now I'm solely dependent on my hp camera so the pics quality are not that good. In fact, it just sucks, big time... Although I really like this blue Canon Power Shot E1... =) [Buy me 1 please??? Don't mind if you do...Hehe...]


INGREDIENTS:

• Chicken cuts (1 whole chicken)
• Corn flour
• Salt & pepper
• Thai chillies ~ 5 (as much as you want) - finely chopped
• Curry leaves ~ 5-9stalks (as much as you want, up to you, for e, the more the merrier!)
• Butter ~ about 100g (salted/unsalted, up to you)-as long as it is enough to coat the chicken.
• Chicken stock cube ~ 1
• Sugar ~ about 5 tbsp
• Egg ~ 2
• Oil (for deep-frying)

DIRECTIONS:

1. Seasons chicken with salt & pepper. Dusts wit corn flour & deep fry in hot oil. Put aside.

2. In a wok, melt butter under low heat(to avoid burn), fry in chopped Thai chillies & curry leaves until aroma arises. Add in chicken stock. Stir.

3. Quickly add in the fried chicken cuts, add sugar, stir fry until the chicken cuts are evenly coated with the flavored butter.

4. This is the tricky part, beat egg(s) in a bowl, pour into the wok with the other ingredients, pour it in a circular direction, stir quickly. [This isn't really the way to do it, but I just feel the egg is essential. If you wanna do the real egg-floss technique, you gonna have to wait til I figure out how... I heard it should be quickly stirred using deep-frying technique, with butter not oil, but then that is a hell lotsa butter... I'm sure there's a better & easier technique... But I just haven't figured it out yet... Haven't got the time to snoop in to restaurants' kitchens yet, hehe...] Btw, you can emit egg, if you don't want it.

5. You're done! Do taste it first before serving... Just add in any inadequate seasonings... Best serve with rice.

P/S: If you do know how to do the egg-floss, do let me know, share it with us! Post it under comments. Thanks!

Custard Fried Chicken!

I SWEAR THIS IS 1 OF THE EASIEST CHICKEN RECIPE YOU CAN EVER GET!

INGREDIENTS:

• Chicken cuts
• Salt
• Sweet soy sauce(Kicap manis bah)
• Custard powder
• Oil for deep frying

DIRECTIONS:

1. Clean your chicken and seasons with salt and soy sauce.

2. Add in enough custard powder.
3.Marinat for at least 5 minutes.Re-mix before frying in hot oil.
4.DONE!I SWEAR IT TASTES GOOD!AND IT IS SUPPOSED TO BE A BIT BLACK IN COLOUR.It's not burnt,trust me...

Oyster sauce chicken stir fry

INGREDIENTS:

• Chicken cuts
• Ginger
• Garlic
• Dried chilli
• Oil
• Oyster sauce
• Sweet soy sauce
• salt

Directions:

1. Fry minced garlic, chopped ginger and dried chilli (use little oil) until the aroma arises.
2. Add in chicken cuts and salt to taste. Stir fry.
3. Add in oyster sauce and soy sauce as much as needed. Depends on whether you want it dry or saucy.
   
4. Serve best with rice.
   
   
   

BUTTERMILK CHICKEN

Hellow there everyone...This is my first recipe blog...And I proudly present to you my first recipe: Buttermilk Chicken! It is so easy to make. Thanks to my friend Lin for her version of Buttermilk Chicken which I modified a bit...So now it's my version,hehe...I'm giving you a family portion because when I cook, I usually cook for my whole family, but I hope you will get how the portions/ratios of the ingredients work. Don't be too fussy of getting everything in the exact measurement, don't sweat yourself. Just estimate and throw everything in, have fun, haha...Hope you will try it and hope you will like it!Good luck!

INGREDIENTS

• 250g Butter (1 block) salted/unsalted up to you
  
• 1L of Fresh milk-Full cream (set aside 1 cup)


• 1 whole chicken, cut


• 5-7 stalks of curry leaves


• 5-7 tbsp sugar


• 1-2 cubes of chicken stock or 2-4 tbsp if powdered


• Thai chillies/Chilli Padi (as much as you like...)
  
• Mixed Italian herbs(optional)


• Salt and pepper
  
• Corn flour


• Oil for cooking
  

DIRECTIONS:

STEP 1-FRYING THE CHICKEN:

1. Marinate the chicken cuts with enough salt, pepper and in my case, I love to put in mixed Italian herbs. Leave it for 5-10minutes.


2. Heat oil for deep fry.


3. Dust the chicken in cornflour. (Make sure you dust them only when you're ready to fry them. Don't do it too early as if it settles for too long the cournflour will start to flake off.)


4. Fry the chicken until it is crispy-cooked, it will turn light golden yellow.

STEP 2-THE GRAVY

1. Melt butter in pan under low heat to avoid burn.


2. Fry in the chillies,curry leaves(take off from the stalks),salt and chicken stock until the flavour rises.



3. Pour in milk. Stir.


4. Add sugar. Stir.


5. Taste and add in any inadequate ingredients. (Salt,sugar,stock,etc.)


6. Mix in the 1 cup of milk which has been put aside with half cup of corn flour. Pour into the gravy. Stir.


7. Stir until gravy thickens, just add in more cornflour if it doesn't.

TO SERVE:

Option 1: You can either add in the chicken into the gravy while the gravy is still cooking. Serve and eat while still hot.

Option 2: Serve the chicken and the gravy separately. (I prefer this one.You can always preheat the gravy if you do not want to serve immediately.)