Fusion Roast Chicken
This is a mix of East and West. Afraid there are no measurements - you have to experiment or rely on your experience.
time depends on the size of the chicken you are using. It should be 30 to 40 mins wrapped in foil at 220 celcius,
then a further 20 to 30 minutes without the foil at 180 celcius.
The first roasting is to cook by steaming, the second is to brown it.
Rub the chicken with salt and pepper. Slice a couple big slices of butter and slip it under the skin at the breasts. Drizzle some extra virgin olive oil over the chicken. Stuff into the cavity some sprigs of tarragon and rosemary. Have enough to impart a nice herby flavour to the chicken.
In a roasting dish, place the chicken, throw in a few bay leaves ( around 5 will do). Add a further big slice of butter or two.
Throw into the dish, cloves of one bulb of garlic (smashed) and one big onion (quartered). Throw in some pieces of sweet potatoes, and pieces of carrots. Sprinkle a few dash of Lea & Perrin sauce over the chicken. You can stuff into the chicken some shitake mushroom halves. The carrots and sweet potatoes should be cooked when the wrap is removed. If not, rewrap and roast again for a further 20 mins.
The aim is to result in a chicken with a nice herby aroma of rosemary, with a hint of tarragon and over it all, a light aroma of bay leaves. The salt, pepper and butter are the main taste enhancers. The L&P sauce adds a touch of accent to the flavour. The vegetables gives the drippings a lovely sweetness which when spooned over the chicken, gives the dish its overall unique taste of East and West.
Southern Indian Sup Kambing / Sup Ayam
This is a soup receipe I tested and it tastes great. It is based on Southern Indian receipes.
Blend some garlic and shallots. Heat up some olive oil and stir-fry the garlic and shallots until aromatic.
Add some ginger slices and lemon grass pieces. I love the scent of lemon grass, so I tend to add more.
Add one cinnamon stick, some cumin seeds, some fennel seeds, a few cardamon seeds. What the heck, add some coriander seeds and two pieces star anise. Fry until aromatic.
Put in the mutton or chicken pieces and fry until they change color.
Add water and bring to a boil.
Add half a packet of Indian soup mix (Adabi brand is good).
Boil until the meat is soft (I use a pressure cooker for 30mins).
Add salt and pepper, and serve with a sprinkle of fried shallots and some parsley leaves.
* smack the lemon grass and then cut them into finger length pieces. Adabi soup mix is a mix of spices like fennel, cinnamon, cumin, cardamon, etc., meant as a soup base for mutton, beef, chicken. Overseas members can try getting the mix from either Indian or South East Asian shops. Adabi is a brand.
Here's a traditional Chinese steamed
(Created by Chefs Karen Tan and 'Hoe Yee')
One chicken around 1.3 to 1.4 kg, dressed.
Two tablespoon finely chopped ginger
Two tablespoon chopped spring onion.
One tablespoon light soy sauce
One teaspoon sesame oil
Half tablespoon fried shallot oil
One teaspoon pepper
One teaspoon cornstarch
One tablespoon Shaoxing wine
1. Combine chopped ginger, spring onion, light soy sauce, pepper and cornstarch well
2. Cut the chicken in half from the breast, but leaving the halves connected along the back. Rub the ginger paste mixture all over the chicken inside and out. Marinate and season for 30 mins.
3. Arrange the marinated chicken on a steaming platter. Steam in the preheated steamer over high heat for 35 - 40 minutes until cooked through. Remove, and splash the Shaoxing wine over the chicken, season for a while. Cut into pieces, and serve.