Char Siew Chicken with Lettuce Salad
Running out of ideas for what to do with chicken? Here are five creative and tasty recipes to try.
CHAR SIEW CHICKEN WITH LETTUCE SALAD By Nicholas Scorpion, head chef at Oxwell & Co
INGREDIENTS: 1 chicken, cut into pieces
For the char siew marinade: 180ml Chinese cooking wine, 60ml light soya sauce 80g fermented red beancurd*, 60ml hoisin sauce, 120g brown sugar, 2½ tsp five-spice powder, 1 tsp Szechuan pepper*
For the lettuce salad: 1 cucumber, thinly sliced, 1 iceberg lettuce, julienned, 1 red onion, thinly sliced, 30ml sesame oil, 20ml fresh lemon juice Salt, to taste, ½ tsp cayenne pepper, 1 sprig coriander
To garnish (optional): 4 red chillies, seeds removed and julienned, 50g young ginger, sliced thinly, 5 stalks spring onion, cut into 5cm pieces
*Available at the condiments section of major supermarkets.
1. In a blender, blitz all the ingredients for the char siew marinade into a fine paste. Season the chicken with it and set aside.
2. To make the lettuce salad, toss the cucumber, lettuce and onions together. Drizzle the sesame oil and lemon juice over it, then sprinkle salt and cayenne pepper over. Top with coriander and chill.
3. Heat a pan over medium heat. When it starts to smoke, add the chicken with its marinade and cook for 20min until the marinade is caramelised and sticky. Remove from heat.
4. Top with spring onions, ginger and chillies. Serve with the lettuce salad.
Tandoori Chicken in Yogurt Marinade
TANDOORI CHICKEN IN YOGURT MARINADE By Vincent Wong, chef de cuisine at The Line
INGREDIENTS: 4 boneless chicken legs, cut into bite-sized pieces
For the ginger-garlic marinade: 1½ tbsp bottled ginger-garlic paste*, 20ml fresh lemon juice, 30g deggi mirch powder* (Indian chilli powder), 5 tsp salt
For the yogurt marinade: 300g plain yogurt, whisked, 3 tsp deggi mirch powder, 30g flour, A pinch of salt, 1½ tsp turmeric powder*, 3 tsp garam masala*, 60ml mustard oil*, 3 tsp coriander powder*, 20ml fresh lemon juice, 3 tsp chilli flakes, Butter for basting
For the garnish: 10ml fresh lemon juice, 1 tsp chaat masala*
mirch powder is a mild chilli powder made from a blend of different
chillies. It is commonly used to add flavour and colour to Indian
dishes. Garam masala is a blend of ground Indian spices like cumin,
cloves and cinnamon. Chaat masala is a blend of spices that is salty,
sour and spicy. All ingredients are available at Indian grocers and
Mustafa Centre (145 Syed Alwi Road, tel: 6295-5855).
1. In a bowl, mix all the ingredients for the ginger-garlic marinade and
rub it over the chicken.
2. In another bowl, mix all the ingredients for
the yogurt marinade. Add the marinated chicken and mix well. Chill for
3. Preheat the oven to 180 deg C. Place the chicken on a
roasting pan and roast it for 8min.
4. Remove the chicken from the oven
and baste it with butter. Turn up the heat to 200 deg C and roast the
chicken for another 3min.
5. Drizzle the lemon juice and sprinkle chaat
masala over the chicken before serving.
Hot and Sour Chicken Soup & Steamed Chicken with Black Fungi and Lily Buds
HOT AND SOUR CHICKEN SOUP Recipe by Long Chim
NGREDIENT: 6 cups chicken stock, 1 stalk lemongrass, bruised, 2 shallots, bruised, 4 galangal, thinly sliced, 1 kaffir lime leaf, torn, 2 boneless chicken thighs, skin removed and cut into bite-sized pieces
For the seasoning: 5 tbsp lime juice, 4 tbsp fish sauce, A pinch of sugar, 1 clove garlic, chopped, 1 tsp chilli powder, 5 chilli padi, bruised, 3 dried chillies, toasted, 1 sprig coriander, chopped
1. Combine the chicken stock, lemongrass, shallots, galangal and kaffir lime leaf in a large pot and bring it to the boil. Simmer for 1min.
2. Add the chicken and simmer for 12min until tender. Turn off the heat.
3. In a separate bowl, combine all the ingredients for the seasoning.
4. Gradually add the seasoning into the chicken soup, tasting to check that it’s your desired flavour. 5 Top with the coriander.
STEAMED CHICKEN WITH BLACK FUNGI AND LILY BUDS Recipe by The Catch Seafood Restaurant & Bar
INGREDIENTS: 3 dried Chinese mushrooms, ¼ tsp sugar, 10g dried lily buds, 2 large dried black fungi, 4 red dates
For the marinade: ¾ tsp salt, 1 tsp sugar, 3 tsp light soya sauce, 1 tbsp dark soya sauce, 3 tsp oyster sauce, A pinch of white pepper, ½ tbsp Chinese cooking wine, 2 tsp cornflour, ¼ tsp sesame oil, 700g chicken, chopped into bite-sized pieces, 4 slices ginger, julienned, 1 tbsp vegetable oil
1. Soak the mushrooms for 30min until soft. Trim off the stems, rinse, then squeeze out the excess water.
2. Slice the mushrooms thinly and mix with the sugar for 10min. Rinse and set aside.
3. Trim off the stems of the dried lily buds and black fungi. Tie all the lily buds into a knot.
4. Soak the lily buds and black fungi for 10min. Break the black fungi into smaller pieces. Squeeze to remove excess water and set aside.
5. Soak the red dates for 15min.
6. Mix all the marinade ingredients together, rub it over the chicken, then set aside for 10min.
7. Place the chicken on a dish with the mushrooms, lily buds, black fungi, red dates and ginger.
8. Drizzle the vegetable oil over and steam over high heat for 15min.
SESAME CHICKEN Recipe by Tea Valley
INGREDIENTS: 1½ tbsp cooking oil, 10 slices ginger, 1.2kg chicken drumsticks, cut into pieces, 1 cup sesame oil, 5 pieces rock sugar, ½ tsp salt, 250ml Chinese rice wine, 500ml water
1. Heat the oil in a hot wok or pan, and stir-fry the ginger over medium heat until aromatic and dry.
2. Add the chicken, turn up to high heat and stir-fry for 5min.
3. Add the sesame oil, rock sugar and salt. Fry until the chicken pieces are coated evenly with the sesame oil.
4. Add the Chinese rice wine and water.
5. Cover the wok, and simmer over low heat for 10-15min until the soup thickens.