Recipe Malaysia

Ingredients: 8 cloves garlic (roughly crushed), 8 pieces of gingers, an onion (diced), 20-22 dried chilies, buah keras (roughly cracked), white chicken (cut into pieces), vegetarian oyster sauce, light soy sauce, dark soy sauce, sesame oil, X.O seafood sauce and pepper.

Cooking Tips:
1. Marinate all cut ready chicken pieces with 3 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of X.O seafood sauce and a dash of pepper. Keep it in fridge for up to 2 hours.
2. Heat the wok with 4 tablespoons of cooking oil. Add in crushed garlic, gingers and diced onion, stir fry a while.
3. Continue fry with added in cracked buah keras and dry chilies until fragrant.
4. At last, add in marinated chicken, stir fry for about 5 minutes. Add a little water in.
5. Cover, reduce the heat to low, and simmer, stirring occasionally.
6. Leave it to cook for about 25 minutes.
7. Dish up. Garnish the dish with parsley. Serve it hot.

Ingredients: 4 chicken wings (cut the chicken wing joint into two parts), 1 tablespoon of Shao Xing rice wine, 6 dried shitake mushrooms (soak in water for 20 minutes and cut into halves), 2 cups of rice, 3 cloves of garlic (chopped), 1 small salt fish (cut into small pieces shapes)-optional, 2 tablespoons of oyster sauce, 3 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 3 tablespoons of chicken stock powder, 4 stalks of chye sim (cut into about 3 inches segment), 4 thin slices of ginger, 1 teaspoon of sugar, 1 teaspoon of salt and 1/2 teaspoon of white pepper powder.

Cooking Tips:
1. Mix the prepared cut chicken wings with Shao Xing rice wine, 1 tablespoon of light soy sauce, 1 tablespoon of chicken stock powder, sugar, salt and white pepper powder. Leave to marinated in fridge for about 1 hour.
2. Clean and rinse the rice. Set it aside.
3. After 1 hour, take out marinated chickens from fridge.
4. Add in 2 tablespoons of cooking oil, stir fry the marinated chicken with mushrooms, chopped garlics, chye sim, salt fish, 2 tablespoons of oyster sauce until half cook. Dish up and set it aside.
5. Add in 1 tablespoon soy sauce, 1 tablespoon dark sauce, 2 teaspoons of cooking oil, 1 dash of salt, 2 tablespoons of chicken stock into the rice. Stir it well with the added seasoning. Spread the sliced thin ginger on top of rice too.
6. Bring it to boil over a medium heat with the lid on.
7. Reduce the heat to lower simmer after minutes.
8. Leave the rice to steam for about 15 minutes and lift up the lid a bit .
9. When the rice is nearly to cooked, spread the just fried chicken’s mix well ingredients on top of the rice. Continue steam the rice with lid on for another 10 minutes.
10. Serve it immediately.

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.