Chicken mini drumsticks gently cooked in a ‘lao-sui’ stock with Chinese spices of star anise, cinnamon, clove, cardamom, fennel and Sichuan pepper, then tossed in a hot frying pan with a splash of dark soy sauce.
Whole chicken gently poached and shredded, tossed in sizzling shallot oil, and drizzled with a light oyster sauce.
Grilled chicken fillets with Korean pepper, ginger, garlic, apricot jam, fish sauce and dark soy sauce.
Grilled chicken with cumin, turmeric, garam masala, mustard oil, sesame oil, ginger and garlic; tossed with coconut and sesame seeds.
Juicy, spicy, salty and sour shredded chicken, and memories of Mr. Chen who swam to Hong Kong during the culture revolution.
Chicken and Apricot terrine, with ham fat, sauté onion, raisin, corn, cumin, cinnamon, thyme and bay leaf.
Chicken fillet coated with potato starch, deep fried and tossed with black pepper and sea salt flake
Simple poached chicken recipe – a hearty meal and a chicken stock
Chicken stir fried with capsicum, green bean, tossed with egg and coriander, topped with peanuts.
Malaysian chicken curry and leek pie with coconut, lime and karffir lime leaves
Chicken chop suey with sweet-salty radish, Chinese mushroom, lily buds and bamboo shoots.
Poached chicken with a Chinese rice wine and soy sauce dressing, drizzled with sesame oil and shallot oil.
Stir-fried chicken with ginger, Chinese sweet vinegar, soy sauce, sesame oil and Chinese wine.
10-minute chicken and bok choy broth with ginger.
Gently poached chicken with a dressing of ginger, soy sauce, sesame oil and vinegar, top with coriander.
Poached chicken with Asian salad of wombok, pickled carrot, mung bean vermicelli, mint and coriander, serviced with a spicy dressing.
Chicken san choy bow – delicious lettuce wrap with chicken, Chinese mushrooms, bamboo shoot and oyster sauce.