Baked Pandan Leave Chicken by Kennis Lim Yoke Har

 Ingredients for marinate: 
1) minced garlic & shallots
2) oyster sauce
3) soy sauce
4) sesame oil
5) black & white pepper
6) sugar
7) turmeric powder
8) fish sauce

I use chicken thighs & mixed all the marinate ingredients and marinate chicken for 1hr (overnight is the best)

Wrap with pandan leaves and bake at 200C for 10mins and flip then bake another 10 mins.

Pan Fried Chicken Balls by Jenny Puah

Chop chicken meat and half red onion together, mix in 1 pc of mashed potato, chopped garlic, salt and pepper, mix all then keep in fridge for 30 min. Heat pan and oil, spoon the meat in any shape you like then coat with oat to fry till cooked.
Can add in carrot, spring onion, etc..

Claypot Chicken Rice by Stephanie Han

Ingredients
1/2 chicken (cut into small pieces)
salted fish (optional)
1 whole garlic (chopped)
6 shallots (chopped)
ginger (not too big or too small) chopped
cooking oil
sesame oil
light soy sauce (as desired)
thick soy sauce (as desired)
salt (as desired)

Method

1. cook rice using rice cooker (put aside).

2. fry salted fish til fragrant (put aside).

3. heat oil and sesame oil in the wok and add in chopped garlic, shallot and ginger, stir fry til fragrant.

4. add in the chicken, stir fry 2 mins then add light and thick soy sauce and water, cover with lid and cook chicken til tender.

5. transfer the cooked rice to another pot (to avoid having bone scratches on the rice cooker)

6. place the cooked chicken on top the rice and cover with lid, cook under low fire for 2 mins.

7. add salted fish and mix well and cook under low fire for another 2 mins.

8. Serve with spring onion and corriander leaves (optional).

Tips: add more oil and water to cook the chicken so that when you mix with the rice, it will be moist. Add a bit more salt because rice is tasteless.

Homemade Chinese Chicken Dumplings with Balsamic Vinegar by Jenny Yennee

Dumplings skin
Ingredients
300g unbleached plain flour
150ml warm water
1/4 tsp salt

Method: 

1. Mix all ingredients into mixing bowl, knead until smooth dough. Set aside, rest for about 1hour. 

2. Roll the dough to form a long strip, divide the dough into 25- 30g each. 

3. Flatten the dough, wrap in the fllings and mould it into plum blossom shape / dumpling shape. 

4. Steam for 8-10mins.

5. Served the hot dumplings with dipping sauce~ balsamic vinegar.

Dumpling filling
300g mince chicken drumstick + chicken breast
Chinese cabbage
Corianders
Scallions
1pc Red onion
2-3 slices Ginger

Seasonings
Sesame oil
Pepper
Light soy sauce
Salt
Huadiao wine

Method :
1.Combine minced chicken filling with all the seasonings and mix well. Marinate for at least 30 mins.

Roast Maple Syrup Drumsticks by Jesstilyne Leow

Marinate drumsticks overnight with 2 tbsp of maple syrup, 1 tbsp of light soya sauce, 1/2 tbsp of sesame oil & salt pepper to taste.

Roast in the oven at 170C for 45 minutes or you may fry it.


Maple Syrup used:

Chicken Pie by Sandie Lee Yeoh

Recipe Link : http://www.bbcgoodfood.com/recipes/9433/chicken-pie

Sweet & Sour Chicken Veggie Roll by Jenny Yennee

Recipe Link: https://m.facebook.com/story.php?story_fbid=855944614432892&substory_index=0&id=746025335424821

Ingredients:
Chicken fillet strips, pea sprouts, enoki mushroom, yellow capsicum & carrot ( cut into strips )

Method:

Unfold chicken fillet strips on chopping board. Put some vegetable strips on it. Use chicken fillet strips to tighten vegetable strips and tighten to the end to use toothpick to firm. When the pan is heated, put the chicken veggie rolls into pan to grilled until the chicken veggie rolls cooked and get them out.

Sweet and sour sauce

In another bowl combine the Ketchup, mirin, light soy sauce, apple cider vinegar, brown sugar and cornstarch. Stir well.

Method:

Pour some cooking oil in the pan, add in the garlic and ginger, stir fry for awhile and add in prepared seasoning sauce, and stir-fry over high heat for another 20 seconds. Then, add in the grilled chicken veggie rolls and stew for 2-3 minutes over high heat until the seasoning sauce coats the outside skin of the chicken veggie rolls.

Switch off the fire, pick the sweet and sour chicken veggie rolls out of the pan and pour the remaining sauce on top of it. Serve. 

Note: the amount of the ingredients seasonings listed above can be appropriately used according to one's personal taste.

Rice Cooker Chicken Rice by Sharon Lim

Ingredients:
2 chicken drumstic (for 2 person)
2 dried Shitake mushrooms ( soak,trim the stem and cut into chunk )
1 carrot ( cut into chunk )
4 ginger (sliced)
1 shallot, (sliced)
1 garlic (smashed)
water to cook rice
1 cup of rice grain

Marinate
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tsp Shaoxing wine
1 tsp cornflour
1 tsp sugar
a pinch salt and pepper

Method:

1. Blanch chicken in boiling water to remove the blood. Drain well. Marinate for at least 25 minutes.

2. Place chicken in the rice cooker and one side shallot, ginger and garlic with 1 spoon of oil. Wait about few minute then turn the chicken. Toss in mushrooms and carrot and stir. Pour in rice and water together with the marinade over the chicken. 

3. Wait for the rice to be cooked. Then serve with steam green veges.

Roasted Chicken Wings by Jenny Yennee

Marinate chicken wings with fresh lemon juice, light soya sauce, pepper and a pinch of salt for about 1-2 hrs. Bake at pre heated oven @ 180c for about 30-35 mins.

Chicken Nuggets by Boon Siew

Ingredients:
500g chicken breasts (skinless)
1/2 tsp salt
10g garlic
2 slices white bread
60g cream cheese
60g milk
1 egg  + 50g water
300g breadcrumbs or chicken flour
400g oil for frying

Method (using thermomix but should be able to use food processor):
1. Chop garlic.
2. Add chicken meat and salt.
3. Tear bread in small pieces. Add in cheese and milk.
4. Shape into flattened nugget size. Dip into egg (beaten with water) and coat with breadcrumbs or flour to deep fry.

Boneless Chicken Thigh with Cashew Nuts by Mary Koh

Method:

1. Roast cashew nuts, set aside.

2. Cut 2 pcs of chicken into equal chunks, marinate with soya sauce, shao xing wine, white and black pepper, corn starch and sesame oil for 2 hrs.

3. Sautee garlic and onion, throw in chicken, spread out. Do not stir, cover for 20 sec, open lid, flip chicken. I slightly charred chicken for extra flavour.

4. Add cashew and oyster sauce. 

5. Add shao xing wine by the side, stir, add water, cover and simmer until sauce reduced.

6. Stir inches of spring onion just before serving.

Teriyaki Boxing Chicken by Jennifer Lu

Recipe Link : http://sze-min.blogspot.com/2012/03/baked-spicy-teriyaki-boxing-chicken.html?m=1

Hot Peri-peri Chicken by Kavitha Soraya Kandasamy

Ingredients for Peri Peri Sauce:
6 birds-eye red chillis
1 big red capsicum
juice of one lemon
2 tbsp paprika powder
2 tsp salt
1 tbsp oregano
1/2 tsp red chilli powder
1/2 cup
olive oil
5cloves of garlic
1 tsp black pepper
1 drop of orange food coloring

Method: 
Blend all the ingredients and cook it for awhile before using it to marinate the chicken for 2 hours. Grill the chicken for awhile and then put it into the oven.

Steam Chicken with Chicken Essence by Pinkpig Lee

Marinate the drumstick with oyster sauce, corn flour (nicer to eat) for 1 hour and then steam for 30 minutes with ginger, red dates, dry mushroom, gei qi, chicken essence and a little bit of soya sauce.

Calamansi Chicken Wings by Fiona Low

❆Marinate (over night) the chicken and just bake or grill (170C for 15 mins)~
❆Garlic powder
❆Ginger juice
❆Cooking wine (can skip)
❆Light soya sauce
❆Dark soya sauce
❆Sugar and salt
❆Calamansi juice (can put more)

Baked Chicken with Bacon by Jaimy Chan

Marinate sakura chicken with light soya sauce, pepper, hsiaoshing wine and sesame oil. Wrap with bacon. Bake at preheated oven 200C for 40 mins ( baste every 15 mins with remaining marinade + water, last 10 mins add honey + water )

Stir-fry Chicken Slices with Button Mushroom in Tomato Sauce by Wang Xing Hui

Recipe Link : http://xinghuimeiweiqingyuan.blogspot.com/2014/04/stir-fry-chicken-slices-with-button.html

Thermal Pot Chicken and Vege Rice by Jenny Puah

Lemongrass Chicken with Maggi Chili Sauce by Eva Wong

(Serves 6-8)

Ingredients:
1 chicken, cut to bite-sized pieces - I used 1kg boneless chicken thighs
1 teaspoon of turmeric powder
2 teaspoon of salt
Juice of one lemon
3 tablespoon of flour (for coating the chicken) - I used corn flour & breadcrumbs

Blended ingredients:
3 shallots
5 cloves of garlic
1" of ginger
2 stalks lemongrass - use the tender part

3 tablespoon of chilli sauce
2 tablespoon of dark soy sauce
3 green chilies, sliced - I omitted this
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar

Method:
1) Marinate the chicken with turmeric powder, salt and lemon juice for an hour.
2) Coat the chicken with flour and then fry till golden brown. Drain the oil.
3) Leave about 2 tbsp of oil in the pan and then saute the blended ingredients until lightly brown and fragrant.
4) Add in the chilly sauce (any brand), soy sauce and seasonings and cook for 1 min.
5) Add in the chicken, chilies and stir-fry till the sauce is well coated with the chicken.
6) Serve with warm rice.

Chicken & Beef Stew by Sheryl Poh

Ingredients:
1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
300g boneless Beef Shank
300g Chicken meat
3 tablespoons vegetable oil
1 medium yellow onion, large diced
3 to 4 Cloves of Garlic (chopped)
3 cups water /stock
2 tablespoon Oyster Sauce
4 fresh coriander(garnish )
2 medium carrots
2 medium Russet potatoes
Some Paprika powder
Some Dark Soya Sauce for colour


Method:

1. Place 1/4 cup of flour, salt and pepper in a large bowl and whisk to combine; set aside. Cut meat into 1- to 1-1/2-inch cubes. Place the meat in the flour mixture and toss to coat; set aside.

2. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat until simmering. Shake off the excess flour from about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Set aside.

3. Add onion and chopped garlic to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Stir in the onion, and cook until the raw flavor has cooked off, about 1 to 2 minutes.

4. Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, cook about 1 minute until the mixture has thickened, about 3 minutes.

5. Return the meat and any accumulated juices in the bowl to the pot. Add the stock/water and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour.

6. Cut the carrots and potatoes into large dice and add them to the pot (peel the carrots and potatoes first, if desired). Stir to combine, cover with a tightfitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.

7. Simmer uncovered until warmed through, about 5 minutes. Taste and season with salt and pepper as needed.