 Delicious Drunken Chicken |
| Ingredients: |
|
 (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
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| Method: |
- Stir fry (B) until fragrant, add in (A) and stir fry well.
- Reduce to low heat, boil for 15 minutes.
- Add in (C) to taste, when boil remove and serve hot.
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| Cooking tip:
Adjust the portion of rice wine according to individual liking. |
| |
| Empress Chicken |
| Ingredients: |
 (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
- 2 cup broth (Sobests flour solution)
|
| Method: |
- Rub thick soy sauce and soy sauce on chicken skin, grill until golden brown. Remove and cut into 10 pieces.
- Put (B) in pot, bring to boil, stir in flour solution, add in chicken and mix well.
- Put all the ingredients into stew pot to cook for 3 hours.
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| |
| Flavour Garlic Chicken |
| Ingredients: |
 (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
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| Method: |
- Cut chicken into pieces, put in a steaming plate, pour (B) on top.
- Cover and steam for 15 minutes, remove and arrange broccoli at the side.
- 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: |
- 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.
- Remove chicken and rub inside and outside with salt and pepper, put herbs into stomach and wrap up with paper.
- 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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