Ingredients:
6 cloves garlic, peeled and minced
1 large onion, chopped
3 large tomatoes, chopped
1/2 kg chicken, cut into serving pieces
3 tbsp soy sauce
1 lemon, squeezed
1/2 cup tomato sauce
1 large red or green sweet bell pepper (or capsicum), chopped
2 potatoes, peeled and cubed
Directions:
1. Saute garlic in oil until golden brown. Add the onion and cook until soft. Add the tomatoes and mash. Stir well.
2. Add the chicken and mix well with the prior ingredients. Add soy sauce and lemon juice. Stir.
3. Add the tomato sauce and 1 cup water. Simmer for 20 minutes. Continue adding water until the chicken becomes tender.
4. Add the …read more

This, I miss! I used to order this everytime my officemates and I go eat at the Banana Leaf Curry House. Did you know that diners at this restaurant eat with a banana leaf instead of a plate? Quite fitting and best enjoyed when you’re eating with your hands!
Ingredients:
1/2 tsp peppercorns
2 cloves garlic
2 tbsps fresh coriander roots or stems
2 lemongrass stalks, tender midsection only, finely minced
2 tbsps oyster sauce
2 tbsps light soy sauce
2 tsps sugar
1 1/2 tsps Asian sesame oil
750 g boneless, skinless chicken thighs, cut into 4cm pieces
36 pandan leaves, each about 12 inches long by 2 inches wide
peanut …read more

Ingredients:
1 clove garlic
1 cm slice root ginger
3 tbsps soy sauce
2 tbsps honey
500g chicken nibbles
Chilli Soy Dipping Sauce:
3 tbsps soy sauce
1 tbsp sweet chilli sauce
Directions:
1. Crush, peel and mash the garlic. Peel and slice the ginger. Mix the garlic, ginger, soy sauce and honey together in a plastic bag. Add the chicken nibbles and leave to marinate for 2 hours.
2. Drain from marinade and place in oiled roasting dish. Bake at 190 degrees Celsius for 10 to 15 minutes or until golden and cooked. Serve hot with chilli soy dipping sauce.
Chilli Soy Dipping Sauce: Mix the soy and sweet chilli sauces …read more

Ingredients:

5 tbsps vegetable or corn oil
4 tbsps minced garlic
1 2-inch piece ginger, cut crosswise into 1/2-inch thick slices
1 large onion, peeled and diced
1 1/2 cups uncooked rice
10 cups water
1 1/4 kg chicken, cut into bite-sized pieces
1 1/2 tsps fish sauce
1/4 cup finely chopped spring onions
1/4 tsp ground black pepper
Directions:
1. In a stockpot, heat 3 tablespoons of the oil and saute 2 tablespoons of the garlic, the ginger and the onion. The garlic is done when light brown and the onion translucent.
2. Add the rice and saute for 5 minutes then add water. Bring the mixture to a boil, stirring occasionally. …read more

 Ingredients:
1 kg chicken cut into serving pieces, seasoned with salt and pepper
3 small hot/chilli peppers
3-4 cloves garlic, minced
5 slices of ginger
1/3 cup sugar
1 tbsp wine
1 tbsp sesame oil
1 tbsp sesame seeds, toasted
water
cornstarch
Directions:
1. Mix the water and cornstarch. Let stand for a while to allow cornstarch to settle. Drain. In the remaining cornstarch wrap the chicken and fry in deep hot fat until golden brown. Arrange on a platter.
2. Mix the first six ingredients and pour on the remaining fat in the pan. Stir until it thickens. Pour over the fried chicken pieces. Top with sesame seeds. Serve hot.
Happy cooking!
Source: Philippine …read more

For today’s Chicken Tuesdays, I’m featuring one of my favourite dishes. I frequently order this at the Chinese fastfood stall when my family and I are out malling. Good thing I got hold of this recipe. I can now cook it at the comfort of my own kitchen, and enjoy it as often as I like! =9
Ingredients:
500g chicken breast fillets
1 egg yolk, lightly beaten
1 tbsp water
2 tsps soy sauce
2 tsps dry sherry
3 tsps cornflour
1/2 cup cornflour, extra
2 1/2 tbsps plain flour
oil, for deep frying
Lemon Sauce:
1/3 cup fresh lemon juice
2 tbsps water
2 tbsps sugar
1 tbsp dry sherry
2 tsps cornflour
1 tbsp water, …read more

Welcome to Chicken Tuesdays! Hope you like this Indian recipe I recently tried:
Ingredients:
750g chicken thigh fillets
1/4 medium onion, chopped
2 cloves garlic, crushed
1 tbsp grated fresh ginger
2 tbsps lemon juice
3 tsps ground coriander
3 tsps ground cumin
3 tsps garam masala
1/3 cup yoghurt
1 tsp salt
Procedure:
1. Cut the chicken into 3 cm cubes. Soak 12 wooden skewers in water.
2. Place the onion, garlic, ginger, lemon juice and spices in a food processor and process until finely chopped. Add the yoghurt and salt and process briefly to combine.
3. Thread the chicken pieces onto the skewers. Place the skewers in a large baking dish; coat the …read more

I am very pleased to have found this recipe as I am reminded of my college days when I used to order this dish at the local Japanese fastfood stall inside our campus. What makes it unique is that they’d serve it up with raw egg on top, yum! I didn’t do the same though as this was my first attempt at this recipe. Maybe next time. For now, I thought I’d go strictly by the book:
Ingredients:
2 tbsps oil
200g chicken breast fillet, cut into thin strips
2 medium onions, thinly sliced
4 tbsps water
4 tbsps Japanese soy sauce
2 tbsps mirin
1 tsp dashi …read more

The other day, just as I was about to cook up some Teriyaki chicken, I thought of using the chicken thigh fillets to try out a dish off my new, neat cookbook. After minutes of browsing, I came across a Vietnamese dish that ticked all the ingredients I have in the pantry (well, except for the green chili and mint). It was such a hit, a definite must-share:

Stir-fried Chicken with Lemon Grass, Ginger and Chili
Preparation time: 30 minutes
Total cooking time: 20 minutes
Serves 4
Ingredients:
2 tbsps oil
2 medium brown onions, roughly chopped
4 cloves garlic, finely chopped
5-cm (2-inch) piece fresh ginger, finely grated
3 …read more

Below is one of the Thai recipes my sister shared me from cooking class. You should try it!
Ingredients:
2 chicken breasts, diced into 3cm cubes
1 tbsp fish sauce
1 tbsp sugar
1 tbsp turmeric powder
1 tbsp cooking oil
1 tbsp fresh coriander, finely chopped
2 tbsps milk
2 cloves garlic, crushed
1 packet bamboo sticks
Procedure:
Marinate first 8 ingredients for 30 minutes. Thread onto bamboo sticks. Heat frying pan with oil and cook chicken sticks, turning occasionally, medium heat for 8-10 minutes. Serve with peanut sauce and rice.
Peanut sauce:
2 cups roasted peanuts crushed (place in blender)
2 tbsps oil
1/2 cup sugar
2 tbsps fish sauce
1 cup coconut cream
1 tbsp red …read more