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Year Recipes
Chicken Recipes
Chinese New Year Recipes
•
Delicious Drunken Chicken
•
Empress Chicken
•
Flavour Garlic Chicken
•
Herbs With Salted Chicken
Delicious Drunken Chicken
(A)
• 1 NutriPlus Air-Chilled
Chicken
(cut into pieces)
• 20 gm black fungus, soaked
• 150 gm cooked peanut
(B)
• 1 tbsp sesame oil
• 100 gm shredded old ginger
(C)
• Rice wine to taste
•
Salt to taste
Method:
1. Stir fry
(B) until fragrant, add in (A)
and stir fry well.
2.
Reduce to low heat, boil for 15 minutes.
3.
Add in (C) to taste, when boil remove
and serve hot.
Cooking tip:
Adjust the portion of rice wine according to individual
liking.
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Empress Chicken
(A)
• 1 NutriPlus Air-Chilled
Chicken
(cut into pieces)
• 1 tsp thick soy sauce
• 1 tbsp soy sauce
(B)
• 15 mushrooms
•
10 fried long bean curd
•
2 tbsp abalone sauce
•
1 tsp sesame oil
•
1 tsp thick soy sauce
•
Salt & pepper to taste
•
2 cup broth (Sobests flour
solution)
Method:
1. Rub thick soy sauce and soy sauce on chicken skin, grill until
golden brown. Remove and cut into 10 pieces.
2. Put (B) in pot, bring to boil, stir
in flour solution, add in chicken
and mix well.
3. Put all the ingredients into stew pot to cook for 3 hours.
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Flavour Garlic Chicken
(A)
• 1 NutriPlus Air-Chilled
Chicken
• 200 gm cooked broccoli
• 1 small bowl fried garlic
(B) Mix
• 2 tbsp
minced ginger
• 2 tbsp cooking wine
• 1 tbsp abalone sauce
• 1 tsp corn-flour salt and
pepper to taste
• 1 tsp Sesame oil
• 3 tbsp water
Method:
1.
Cut chicken into pieces, put in a steaming plate, pour
(B) on
top.
2.
Cover and steam for 15 minutes, remove and arrange broccoli
at the side.
3.
Sprinkle fried garlic on top and serve hot.
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Herbs With Salted Chicken
Ingredients:
• 1 NutriPlus
Air-Chilled Chicken
• 1 piece cake
paper
• Salt & pepper
to taste
• 3 kg salt
Herbs:
• 5 slices Tang
kui
• 5 slices Chuan
soong
• 1 tbsp Chee je
• 10 gm Yue joo
• 1 litre boiling
water
Method:
1.
Put herbs ingredients in pot, bring to the boil, reduce to low heat
and simmer for 15 minutes. Add in chicken to cook for 15
minutes.
2.
Remove chicken and rub inside and outside with salt and
pepper, put herbs into stomach and wrap up with paper.
3.
Pour a layer of salt into the wok, put chicken at the centre and
cover with the remaining salt. Cover and cook for 10 minutes
on
high heat and reduce to low heat to cook for 50 minutes.
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