Hainanese Chicken

The dish that has put Singapore on the culinary map.  Typical of Asian cuisine, it is a one-dish meal consisting of rice, broth, chicken, vegetables and the all-important dipping sauces.

Takes 30-45 minutes to prepare.

Makes 4-6 servings.

1/2 cup canola oil

2 tablespoons sesame oil

3/4 cup chopped ginger

3/4 cup chopped garlic

2 tablespoons salt

2 whole chicken breasts, halved or 1 whole chicken

3 cups jasmine rice

4 cups chicken stock

sliced leeks or spring onions

hoisin sauce

hot sauce

Ginger Sauce:

1/4 cup canola-sesame oil mixture

1/4 cup chopped ginger

2 tablespoons chopped leeks

2 tablespoons canola-sesame oil mixture

1/4 teaspoon salt

Directions:

1.  In a small bowl, combine the canola and sesame oils.  Set aside.

2.  Combine 2 tablespoons each ginger and garlic with 1 tablespoon salt.  Rub all over the chicken.

3.  Put enough water in a pot and add 2 tablespoons each ginger and garlic and 1 tablespoon salt.  Bring to a boil then add the chicken.  Cook until tender.  Remove the chicken from the broth but keep the broth.

4.  Combine 2 tablespoons canola-sesame oil mixture with 2 tablespoons each ginger and garlic.  Brush all over the cooked chicken.  Set aside.

5.  In a pan, heat 2 tablespoons canola-sesame oil mixture then saute 2 tablespoons each garlic and ginger.  Cook until golden brown.  Add the rice and stir-fry until the grains are well-coated with the oil.

6.  Transfer to a rice cooker and add chicken stock.  Cook until done.

7.  To make the Ginger Sauce:  Heat the oil in a pan and saute the ginger.  Transfer to a blender and add the leeks and oil.  Blend to puree then season with salt.

8.  To serve, slice the chicken then arrange on a platter with the cooked rice, hot broth topped with sliced leeks, ginger sauce, hoisin sauce and hot sauce.

(Recipe c/o Asia's in good taste)

Chicken Cracklings

Mostly for appetizers but this dish can be served as a main course accompanied by garlic rice and dipping sauces (choice of spicy vinegar, catsup or sweet & sour sauce).

Takes 30 minutes but with overnight marinating

Makes 5 to 6 servings.

For the marinade:

1/3 cup vinegar

6 tablespoons soy sauce

3 cloves garlic, crushed

1 kilo of boneless chicken breast or thigh, with skin on (cut into small chunks)

oil for deep frying

1 cup flour

1/4 teaspoon ground pepper

2 teaspoons fine salt

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon chicken powder (optional)

Directions:

1.  In a deep bowl, mix the marinade ingredients.  Add the chicken.  Marinate for 4 hours or overnight in the refrigerator.

2.  Drain the marinated chicken in a colander and begin heating the frying oil.  As the oil heats, thoroughly mix the flour, pepper, salt, paprika, chili powder and chicken powder (optional).

3.  Dip and coat each chicken piece with the seasoned flour mixture and drop carefully into the extremely hot oil.

4.  Fry on very high heat for 3 to 4 minutes or until it furns brown and the skin looks golden-crispy.  Remove immediately and serve while steaming hot.

Minced Chicken in Lettuce Leaves

The original recipe calls for minced duck but chicken is a good substitute and is less fatty than duck.

Takes 30-40 minutes to prepare.

Makes 4-6 servings.

1/2 cup minced chicken (i prefer thigh meat)

2 tablespoons soy sauce

2 tablespoons cornstarch

1/4 cup oil

1/4 cup chopped shiitake mushroom

1/4 cup chopped button mushroom

1/4 cup oyster sauce

2 tablespoons soy sauce

2 tablespoons sesame oil

1/2 teaspoon ground black pepper

1 head iceberg lettuce

1/2 cup hoisin sauce

Directions:

1.  Combine the chicken, soy sauce and cornstarch.  Set aside for 20 minutes.

2.  In a pan, heat the oil then brown the chicken.  Add the mushrooms.  Stir-fry for a few minutes.

3.  In a small bowl, combine the oyster sauce, soy sauce, sesame oil and pepper.  Add to the pan and simmer until chicken is cooked.  Season with salt if needed.

4.  Remove the core of the lettuce then carefully separate the leaves.  Make sure you keep them whole.  Wash and dry the leaves before using.

5.  Arrange the lettuce leaves on a plate.  Put the minced chicken and hoisin sauce in a separate bowls.  To serve, let each person get a lettuce and fill it with some of the chicken and the hoisin sauce.  Roll up the edges of the leaf to enclose the filling.

Pollo Diabolica with Argu Dulce Sauce

1/2 half boneless chicken

chopped chili fingers

chopped garlic

salt & pepper

chopped fresh basil

olive oil

liquid seasoning

bacon strips

Directions:

1.  Dip the boneless chicken in the liquid seasoning.

2.  Mix the chili fingers, salt, pepper, basil, garlic and olive oil.  Stuff the chicken with this mixture.

3.  Roll the chicken and tie with bacon strips.  Place in a baking dish/pan.

4.  Bake at 350 degrees F for 30 mins.

For the sauce:

Demi Glace

water

2 tsp. tomato paste (or more depending on color preference)

honey

sugar

chili flakes (depending on how spicy you want it)

1.  Mix the demi glace and water (according to package).

2.  Set in low heat until it boils.

3.  Add tomato paste, then 1 1/2 tbsp. sugar, 1 tbsp. honey and chili flakes.  Continue cooking.

4.  Season to taste.

Pollo Griglia

1/2 boneless chicken

olive oil

chopped basil

chopped garlic

dry thyme

dry sage

dry estragon

dry oregano

salt & pepper

chicken powder

Directions:

1.  Mix all the herbs and oil. 

2.  Marinate the chicken in the herb & oil mixture.

3.  Grill until skin turn brown.

4.  Brush with the herb-oil mixture and bake at 350 degrees F to finish cooking.