Ingredients:
Chicken:
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce:
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
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Ingredients:
2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)

Marinade:
2 tablespoons soy sauce
½ teaspoon salt

Batter:
2 large eggs
¼ cup cornstarch
½ teaspoon baking powder
1 pinch white pepper
oil (for frying)

Sauce:
1/3 cup sugar
1 cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons lemon juice
¾ teaspoon salt
3 slices of lemon (peeled)
2 tablespoons oil
yellow food coloring (optional)
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Chicken thigh : 500g

Young ginger : 100g (slice)

Seasoning (mix well)
Rice wine : 150g
Light soy sauce : 50g
Sugar : 30 – 50g
Dark soya sauce : ½ tsp
Black vinegar : 1 tsp
Sesame Oil : 1 tsp
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Ingredients A:
Chicken : 500g (wash, cut into cube)

Ingredients B:
Oyster sauce : 1 tbsp
Sesame Oil : 1 tbsp
Pepper : 1 tbsp
Corn flour : 1 tbsp

Ingredients C:
Dried chilli : 10 nos (washed, soaked, cut into strips)
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Ingredients A:
3 stalks spring onion
2 tbsp Chinese wine
1 tbsp oyster sauce
1 tbsp ginger juice
2 tbsp light soy sauce
1 tsp sesame Oil
1/2 tsp sugar
Dash of pepper

Ingredients B:
1 small Chicken (about 1kg)
3 slices Cooked Ham
20-25 Squares of Greaseproof Paper, 15cm x 15cm

Method:
1.Debone the chicken, remove skin and fat.
2.Cut the chicken meat into large chunks.
3.Marinade with seasoning ingredients A for 30 minutes.
4.Heat oven to 200C.
5.Cut ham into 2cm x 5cm slices.
6.Brush one side of the greaseproof squares with oil.
7.Place a piece of chicken and a slice of ham onto the greased side. Warp into individual parcels.
8.Arrange the parcels onto a shallow pan and bake for 15-20 minutes.
9.Serve.

Ingredient A
1 whole chicken

Ingredient B (For Soup)
1 large pc ginger (smashed)
5 pcs pandan leaves
1 tsp salt
1 tsp sesame oil

Ingredient C (For rice)
6 pcs shallot (chopped)
3 cloves garlic (chopped)
5 slices of ginger
3 cups of rice (wash, drained dry)
2 tsp salt
pinch of pepper
1 tsp sesame oil
Chicken Soup Stock (according to rice cooker instructions)
5 pcs pandan leaves

Ingredient D (chilli sauce)
15 pcs red chillies
3 slices of young ginger
5 cloves garlic
5 pcs limes (cut and squeeze for juices)
1-2 tsp sugar
¼ tsp salt

Ingredient E
1 cucumber (discard small section of top and bottom,
soak in cold water for 1 hour)

Method: (For chicken)
1. Fill a large pot with water (enough to cover chicken)
2. Add Ingredient B, bring to a boil over high flame
3. Drop chicken into it, boil for 10 mins, remove from heat
4. Cover pot, stand for 10 mins
5. Remove chicken, soak in cold water, remove after 5 mins,
drained dry, oiled evenly with sesame oil.

Method: (For rice)
1. Heat up oil, sauté chopped shallots, garlic & sliced ginger
till fragrant and golden brown
2. Add rice, salt, pepper, sesame oil, fry till fragrant,
remove from heat
3. Pour ready fried rice into rice cooker, add sufficient
chicken soup to required markings
4. Add pandan leaves and cook till rice form

Method: (For chilli sauce)
Place all Ingredients D in a blender,
add a little water, blend to form chilli sauce

Ingredients A:
1 chicken (cut into bite-sized)
5 potatoes (boiled, remove skin, cut into bite-sized)

Ingredients B: (1½ grated coconut )
1 cup thick coconut milk
3 cup diluted coconut milk

Ingredients C: (blend well)
10 – 15 pieces dry chillies, (soak in water)
10 pieces red chillies
200g shallots (remove skin)
4 stalks lemon grass (use root portion)
1 piece tumeric (kunyit) (remove skin)
1 pieces long galangal (lengkuas) (remove skin)
8 pieces buah keras

Ingredients D:
3 stalks sprigs leaves (wash)

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Ingredient:
chicken: 1½kg

Marinade:
salt: 1tsp
light soya sauce: 2 tbsp
Brandy: 1 tbsp
lemon juice: 1 tbsp
honey: 1-2 tbsp
mixed herbs: 1 tsp
ground black pepper: 1 tsp

Method:
1. Chicken with marinade and season 1-2 hours.
2. Preheat oven to 200°C.
3. Line a baking tray with a aluminium foil and arrange chicken onto the tray, grill for 30 min or until cooked. Serve.

Ingredients A:
1 kg mid-joint wings (washed, drained dry)Ingredients B: (marinade)
2 tbsp fine shrimp sauce
1 tbsp sesame oil
½ tsp pepper
1 tbsp hua tiao wine
1 tbsp sugar
1 tbsp honey
1 tbsp corn flour

Ingredients C:
1 egg white

Ingredients D:
200g tapioca flour

Method:
1. Mixed Ingredients A and Ingredients B evenly and marinate for 1-2 hours.
2. Add egg white and mixed till well combine.
3. Coat every wing evenly with tapioca flour.
4. Fry till golden with medium heat.