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.
A 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 fillets with cumin, turmeric, garam masala, mustard oil, sesame oil, ginger and garlic paste.
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 thigh fillet coated with potato starch, deep fried and tossed with black pepper and sea salt flack
Chicken stir fried with capsicum, green bean, tossed with egg and coriander, topped with peanuts.
1. Malaysian Curry filling Ingredients 250g diced chicken thigh fillet 1 large onion, sliced 5 inch of leek (white part only), sliced 1/2 carrot, julienne
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.
Sweet-sour-salty chicken with ginger, balsamic vinegar 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 a tangy fish sauce, on a bed with Asian slaw with mint and coriander.
Delicious chicken lettuce cup with Chinese mushrooms and wood ear fungus.