Recipe Malaysia

Ingredients: 1 chicken thigh, 1 bag pepper sauce, 20 pieces of Hup Seng’s soda biscuits, egg and corn flour.

Ingredients for Garnishing: white cabbage, red carrot, broccoli, red shallots, cucumber pieces and mayonnaise for making salad. Prepare some french fried as well.

Cooking Tips (To prepare chicken chop)
1. Debone the chicken thigh.
2. Remove all fat surrounding of the chicken thigh. And then clean it by using pipe water.
3. Use blade pound the chicken thighs to desired thickness.
4. And then marinate the chicken thigh with some salt and black pepper sauce, keep it in the fridge for a few hours or overnight.
5. Ready blender, put in 20 pieces soda biscuits blend till in flake shape.
6. Break the egg into bowl.
7. Before put in the chicken thigh into hot oil. Coat it with soda flakes, egg and corn flour. Fry the chicken thigh till in brown golden color.
(note: you can use chopstick or fork stab through the thickest part, if yes indicate the chicken thigh is ready to serve.

Cooking Tips (To prepare french fries)
1. Fry 1 cup of french fries in hot oil until it turn to golden colour.
2. Drain out the fried french fries from oil.
3. Stir it well with some salt.

Making salad:
1. White cabbage and red carrot cut into shred.
2. Cut off the toughest stem part. Trim the florets to any size you like.
3. Mix mayonnaise together with shred white cabbage, red carrot, red shallots and baby tomatoes. Store in refrigerator until ready to serve.

Final stage:
1. Garnish the plate with french fries, serve the chilled cabbage, red shallots salad, broccoli, cucumber and chicken thighs.

Ingredients for chicken : 1 chicken ( without head, butt and remove all the body fat of the chicken) and  salt.

Ingredients for make dipping sauce : 1 fresh ginger, 3 red shallots, 3- 5 stalks mint leaves, dark soy sauce and light soy sauce.

Cooking Tips ( To prepare white cut chicken) :
1.  Clean the chicken. And then marinate it with 1 tablespoon salt.
2.  Boil water in a deep 7- to 8-quart wok.
3. Wait till the water start to boil, place chicken in a plate and then put on top of a stand. Reduce heat and simmer, covered, for around 20 minutes.
4. Ready a large pan fill with ice and cold water. Remove the chicken from wok and plunge into cold water for around 10 minutes. ( this step is important to do because chicken meat will be more tender, moist, and flavourful.
5. Transfer chicken to a cutting board,  cut off the feet. Cut off the drumsticks and thighs, then cut crosswise through the boneinto 1-inch pieces. Cut off the wings, separating them at the joints, and put on the sides of the platter. Cut through the ribs, separating breast from back, then cut the backbone crosswise into 3 pieces and then put at a large platter.

Cooking Tips ( To prepare dipping sauce) :
1. Peel off the fresh ginger skin.
2. Remove red shallots skin.
3. Blending  with peeled fresh ginger and red shallots.
4. Chopped mint leaved into small pieces.
5. Heat the wok with 2-3 tablespoons of cooking oil.
6. Fry the blended ingredients and chopped mint leaves until golden.
7. Continue fry with 1 tablespoon light soya sauce and dark soya sauce.

Ingredients : 5 chicken wings, 5 mushrooms, 2 garlics (without remove skin),  dark soy sauce, fish oily sauce, pepper and vegetarian oyster sauce.

Cooking Tips :

1. Heat the wok with 2-3 tablespoons of cooking oil.
2. Fry garlic till fragrant.
3. Then put the chicken wings to the wok.
4. Add 3 bowls water cover chicken wings.
5. Add 1 tablespoon vegetarian oyster sauce, 2 tablespoons of dark soy sauce, some fish oily sauce, and pepper, and stir through it.
6. Once the water is boiled, add the mushrooms into the wok.
7. Ensure the chicken wings and mushroom are stired evenly on to both sides.
8. The longer you boiled the chicken, the sauce will become more thicken. So this is depend on individual favorites.
9. I prefer soften braised chicken gravy, so after 15 minutes, I can serve it with rice.