Ginger-Lime Grilled Chicken

1 1/2-to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.

Crispy Tofu With Cashews and Blistered Snap Peas (with Variations)

1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.

In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.

Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.

Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.

Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

Baked Tofu With Peanut Sauce and Coconut-Lime Rice (with Variations)

2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
2/3 cup lime juice (from about 5 limes), and zest of 1 lime
Kosher salt
8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise
Black pepper
1 cup long-grain rice like jasmine or basmati
1/2 cup full-fat coconut milk
1 cup smooth, natural peanut butter
1 tablespoon red miso
1 tablespoon grated ginger
1 tablespoon fish sauce (optional)
2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
2 tablespoons buckwheat honey or molasses
2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
3 cups peppery greens, like arugula, mizuna or baby mustard greens
2 scallions, trimmed and thinly sliced

Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.

In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.

In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.

In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.

Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.

Notes: A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce’s flavors and chars up nicely upon roasting.

All-Purpose Chinese Brown Sauce

1 1/2 cups chicken stock (or vegetable or mushroom stock; 350ml)
1 tablespoon Shaoxing wine
1 tablespoon brown sugar (or granulated sugar)
2 teaspoons sesame oil
1/4 cup soy sauce (can sub gluten-free soy sauce or tamari)
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce (or vegetarian or gluten-free oyster sauce)
1/4 teaspoon white pepper
1/4 teaspoon salt

In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish. Makes enough sauce for about 3 dishes.

Whether you have carrots, peppers, onions, celery, snow peas, snap peas, bean sprouts, bok choy, etc. left over or readily available in your fridge, you can use any combination you like. Scroll down to the recipe card for the full ingredients list and recipe!

HOW TO USE THIS STIR-FRY SAUCE:

MARINATE YOUR PROTEIN: Marinate 12 ounces of sliced beef, chicken or pork with:

2 tablespoons water
A pinch or more of baking soda (for beef only)
1 tablespoon oyster sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch
2. PREPARE AROMATICS:

I like to cut my aromatics fresh, so I will mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or 2 scallions into 2-inch lengths if I have some.

SLICE VEGETABLES: I’ll prepare the vegetables ahead of time, slicing celery, carrots, bell peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use whatever you like and make sure to cut the vegetables small/thinly enough so that they’ll cook quickly (i.e. a couple of minutes).

PREPARE YOUR THICKENER: 2 tablespoons water mixed with 2 tablespoons cornstarch.

SEAR MEAT: Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.

Add another tablespoon of oil and add the garlic and ginger. (If you also sliced scallions, you can add the white parts of the scallion at this stage.)

After a few seconds, add the vegetables and stir fry for 1 minute or until just softened.

Add about 2/3 cup of stir fry sauce (more or less depending on how much sauce you like), and heat until simmering.

And add in the seared meat.

Bring to a boil and stir in the cornstarch slurry until the sauce is thick enough to coat a spoon (you may need a little more or a little less cornstarch slurry depending on how much sauce you added and how high your heat is). Add the green parts of your scallions (if using), and cook for another 15 to 20 seconds.

All-Purpose Chinese White Sauce

For the Chinese white sauce:
3 cups stock (chicken stock, pork stock or vegetable stock, 540 ml)
3 cloves garlic (finely minced or grated)
3/4 teaspoon ginger (grated)
1 teaspoon scallion (white part only, minced)
1 1/2 teaspoon salt (to taste)
3/4 teaspoon sugar
1/8 teaspoon white pepper
3/4 teaspoon sesame oil
1 1/2 teaspoon oyster sauce (or vegetarian oyster sauce)
1 teaspoon MSG (totally optional!)

Pour chicken, pork or vegetable stock into a resealable glass jar. It’s best to use home-made stock but you can use store-bought as well. If you use store-bought prepared stock, try to use a pure stock without any other flavorings added (herbs, spices, etc.), as usually store-bought stocks are usually made for western cooking.

Next, add the garlic, ginger, and scallion whites. It’s best if these aromatics are very finely minced. Add, salt, sugar, white pepper, sesame oil, oyster sauce (or vegetarian oyster sauce), and MSG if using.

Seal, and shake well to combine. Store in the refrigerator for up to 1 week. Shake before using. Makes enough sauce for 4-6 dishes.

To make a stir-fry:
8 ounces meat of your choice (225g, pork, chicken, or beef; thinly sliced ¼ inch thick)
3 cups mixed vegetables (bell pepper, mushrooms, celery, carrots, snow peas, snap peas, broccoli/broccolini, cauliflower, bamboo shoots, lotus root, etc.)
1/2 cup firm tofu (cubed, optional)
2 tablespoons vegetable oil
1 tablespoon Shaoxing wine
1/2 – 3/4 cup prepared Chinese white sauce (depending upon how much sauce you like)
1 tablespoon cornstarch (mixed with 1 tablespoon water; you may need a little more or less, depending upon how much sauce you use and how thick you like it)

Take your sliced meat, and velvet it using our method for velveting beef, velveting chicken, or velveting pork.

Bring 4 to 6 cups of water to a boil, and blanch the vegetables and tofu for 30 to 60 seconds. Drain thoroughly and set aside. (Blanch in 2 batches if you have lots of vegetables, or if vegetables require different cooking times. Dense vegetables like carrots will take a little longer than snap peas, for example).

Heat your wok over high heat until it just starts to smoke. Use 2 tablespoons of vegetable oil to evenly coat the wok. Spread the velveted meat in the wok in one layer. Sear for 30 seconds on each side. Remove from the wok and set aside. Note, instead of searing the meat, you can also blanch it; just reduce oil to 1 tablespoon for stir-frying.

Next, without washing the wok, reheat your wok over high heat, and add the blanched vegetables and Shaoxing wine. Stir everything together, and add the meat.

Add 1/2 to 3/4 cup of your white stir-fry sauce, and stir-fry everything together to deglaze the wok. Keep cooking until the sauce comes to a full simmer.

Mix the cornstarch and water into a slurry. Move the pork and vegetables to the sides of the wok. There should be a little well of sauce/liquid at the center of the wok. Pour the cornstarch slurry into the liquid, stirring constantly, until thickened.

Give everything a final stir. Taste for seasoning and adjust if needed. Plate and serve over steamed rice.

Basic Baked Chicken Breasts

INGREDIENTS
1 lb. skinless and boneless chicken breasts
1 tablespoon olive oil
2 – 3 cloves garlic, minced
1 1/2 tablespoons honey
1/4 teaspoon smoked paprika
2 tablespoons lemon juice
1/4 teaspoon salt or more to taste
3 dashes ground black pepper
1 tablespoon chopped parsley
lemon wedges, for serving

Preheat oven to 400° F. Pat dry the boneless chicken breasts with paper towels. Score the bottom of the chicken.

Drizzle the olive oil on the chicken, add the minced garlic and rub all over the chicken breasts.

Add honey, smoked paprika, lemon juice, salt and ground black pepper to the chicken. Stir to combine well with the chicken. Set aside and marinate for 15 minutes.

Transfer the chicken breasts to a baking dish lined with parchment paper. Bake at for 15-18 minutes, or until the inside of the chicken breasts are cooked through.

Change the oven setting to Broil and broil the chicken for 1 – 2 minutes or until the surface becomes slightly charred. Remove from oven, top with chopped parsley and serve immediately with fresh lemon wedges. (DO NOT discard the juice seeping out of the chicken. Serve the chicken with the juice.)

Basic Pad Thai

For sauce, combine roughly equal parts fish sauce, palm or brown sugar, and tamarind liquid. Add Some chicken broth And bring to boil. Simmer until sauce thickens. Set aside.

In a wok, saute minced red onion and garlic until golden brown.

Add any combination of cooked and diced chicken, cooked and diced firm tofu, and raw shrimp.

Add fresh noodles and fry for 30 seconds.

Push noodles aside and use the space to fry two lightly beaten eggs.

Pour in 3-5 tablespoons of sauce. Fry for another 30 seconds. Thin with more chicken broth if desired.

Add about a cup of bean sprout and some chives or scallions and fry for 30 more seconds.

Serve topped with fresh cilantro, basil leaves, crushed peanuts, crushed dried chilies, and lime wedges.

Roasted Fish (or Scallops, Chicken, or Tofu) with Miso Rice and Ginger Scallion Sauce

1/4 cup white or sweet miso
1 1/2 cups basmati or other long-grain rice
4 (6-ounce) skin-on fish fillets (or other protein; see note)
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1/4 cup low-sodium soy sauce
1/4 cup chopped scallions, plus more for garnish
1 tablespoon distilled white vinegar or unseasoned rice vinegar
1 tablespoon minced fresh ginger
4 cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
Roasted sesame oil, for serving

Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).

On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.

In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.

Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
Notes:
The rice complements other seafood, too, like cod, shrimp and scallops. It’s also a great accompaniment to grilled steak and roasted chicken. And if it’s a satisfying plant-based meal you’re after, miso rice is a natural match for delicious tofu-vegetable bowls. Use the versatile ginger-scallion vinaigrette as the sauce.

Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options.

Some readers suggest waiting until almost the end of the cooking time for the rice to add a watered down miso mixture. Miso is full of great enzymes that are good for digestion that can be destroyed when boiled.

Thai-Style Sweet and Salty Shrimp (or Chicken, or Tofu)

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1 tablespoon white vinegar
3 tablespoons roasted, salted peanuts, finely chopped
3 scallions, thinly sliced crosswise
1 tablespoon fresh lime juice
1/2 teaspoon red-pepper flakes

Pat the shrimp very dry and lightly season with salt and pepper.

In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.

Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.

Notes: Add a quick cooking vegetable, like peas, thinly sliced asparagus or bean sprouts, with the shrimp, or substitute tofu or cubed boneless chicken thighs for the shrimp.

Serve over shredded cabbage, rice, a roasted sweet potato or rice noodles.

Ginger-Marinated Bulgogi-Style Chicken

1/3 cup low-sodium soy sauce
2 tablespoons toasted-sesame oil
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 teaspoon freshly ground pepper
3 scallions, thinly sliced
3 garlic cloves, minced
1 tablespoon finely grated fresh ginger
2 tablespoons toasted sesame seeds
1 1/2 pounds chicken breast cutlets, pounded 1/3 inch thick
Vegetable oil, for brushing

In a resealable plastic bag, combine the soy sauce, sesame oil, honey, vinegar, pepper, scallions, garlic, ginger and 1 tablespoon of the sesame seeds. Add the chicken and turn to coat. Seal the bag and refrigerate for at least 2 hours or for up to 4 hours.

Light a grill or preheat a grill pan. Oil the grates. Remove the chicken from the marinade and brush lightly with oil. Grill over moderate heat, turning once, until lightly charred and cooked through, 5 minutes. Sprinkle with the remaining 1 tablespoon of sesame seeds, thinly slice and serve.

Chicken Yakisoba

1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon mirin
1 1/2 teaspoons Worcestershire sauce
1 teaspoon sugar
8 oz. sliced chicken thighs or breast (225g)
2 teaspoons cornstarch
3 tablespoons oil (plus 2 teaspoons, divided)
1 small onion (thinly sliced)
1 medium carrot (julienned)
2 cups cabbage (julienned)
12 oz. fresh yakisoba noodles (340g)
2 scallions (julienned)

In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.

Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.

Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions, and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through.

Yaki Udon

1 pound frozen udon noodles (450g, or 200g dry udon noodles)
2 tablespoons butter (30g)
1 clove garlic (minced)
2 teaspoons dashi powder
1 tablespoon oil
4 ounces pork shoulder (115g, julienned; can substitute chicken, beef, seafood, pressed tofu, or more vegetables)2 tablespoons mirin
2 cups cabbage (shredded)
1 medium carrot (julienned)
1/8 teaspoon black pepper
2 tablespoons low sodium soy sauce
1 tablespoon water
2 scallions (julienned)

Start by bringing a large pot of water to a boil. Add the udon noodles. Boil for 30 seconds – 1 minute to loosen them. If using dried noodles, cook according to package instructions. Drain, rinse in cold water to remove excess starch, and drain thoroughly again. Set aside.

Place a large Dutch oven, non-stick pot, or large cast iron skillet over medium heat. When the pan is heated, add the butter. Once partially melted, stir in the garlic and dashi granules. Cook for 30 seconds, until the dashi partially dissolves. At this point, the butter should be a light brown color.

Add the drained noodles and toss to coat them in the butter. Cook for 5 minutes over medium heat, until the noodles have dried out and are slightly crisped. Remove and set aside.

Add a tablespoon of oil to the pot, along with the pork shoulder. Brown the pork until crisp on the edges. Add mirin, and cook until caramelized.

Add the cabbage, carrot, pepper, soy sauce, and water. Stir-fry until the vegetables are wilted, and add the noodles back in, along with the scallions. Stir-fry for ano

Sesame Chicken Schnitzel

1/2 cup plain panko bread crumbs
1/4 cup roasted sesame seeds
3/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon granulated garlic (a.k.a. garlic powder)
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon ground cayenne pepper, plus more as needed
2 large eggs
1/3 cup flour
4 boneless, skinless chicken thighs (about 14 ounces total weight, from 1 1/2 pounds bone-in, skin-on chicken thighs)
1/2 cup vegetable oil

Combine the panko, sesame seeds, 1/2 teaspoon of the salt, the garlic powder, paprika, black pepper and cayenne pepper in a shallow dish. Lightly beat the eggs in a separate dish; whisk together the flour and the remaining 1/4 teaspoon of salt in another dish.

Trim any excess fat from the chicken. Season the chicken lightly with salt and black pepper, plus a little more cayenne, if desired. Working with one piece at a time, place each thigh between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch.

Coat each piece of pounded chicken first in the flour mixture, shaking off any excess; then in the egg; and then in the seasoned panko, pressing so the meat is evenly and completely coated. Place on a rimmed baking sheet; let the pieces sit for 10 minutes (this will help the coating adhere during cooking). Discard any remaining egg and seasoned flour; you should have used all the panko mixture.

When you are ready to fry, place a wire rack over a rimmed baking sheet. Heat the oil until shimmering in a heavy skillet over medium heat.

Lay two of the coated chicken pieces in the pan; fry for about 2 1/2 minutes, until the underside is golden brown, then use tongs to turn them over and cook for 1 to 2 minutes on the other side. Transfer to the wire rack to drain while you cook the remaining chicken.
Serve warm, or at room temperature.

Korean Fried Chicken

For the tenders:
2 chicken breasts (cut into 15 tenders)
Buttermilk (enough to coat the chicken)
2 tablespoons soy sauce
1 tablespoon dijon mustard
1 1/2 cups flour
3 tablespoons Korean chili powder
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil (enough to fill a small, deep pot for frying)

For the sauce:
2 tablespoons gochujang paste
1 teaspoon soy sauce
1 teaspoon honey (or agave)
½ teaspoon sesame oil
2 teaspoons dijon mustard

First, place the chicken tenders in a medium sized bowl. Pour enough buttermilk into the bowl to submerge the chicken. Add the soy sauce and dijon mustard. Stir thoroughly and let sit for 20 minutes. Meanwhile, in a shallow dish, combine the flour, Korean chili powder, salt, and pepper.

Heat the oil over medium high heat. When a chopstick dipped into the oil sizzles, you’re ready to start frying.

Dredge each chicken tender in the flour mixture, coating thoroughly. Then dip the chicken tender back into the buttermilk. Dredge in the flour mixture a second time, and gently place into the hot oil. Fry until the chicken is golden brown. Remove to a cooling rack placed over a baking sheet.

Repeat the double-dipping/dredging and frying with the remaining pieces of chicken. When you’re done frying the chicken, combine the gochujang, soy sauce, agave, sesame oil, and dijon mustard for the dipping sauce. Serve immediately–maybe alongside some French fries if you’re having yourself an extra little splurge!

Drunken Noodles (Pad Kee Mao)

For the chicken & marinade:
2 tablespoons water
12 ounces sliced chicken thighs or chicken breast (340g)
1 teaspoon soy sauce
1 teaspoon oil
2 teaspoons cornstarch

For the rest of the dish:
8 ounces wide dried rice noodles (225g)
1 1/2 teaspoons brown sugar (dissolved in 1 tablespoon hot water)
2 teaspoons soy sauce (Thai soy sauce preferred)
1 teaspoon dark soy sauce
1 tablespoon fish sauce
2 teaspoons oyster sauce
pinch ground white pepper
3 tablespoons vegetable or canola oil (divided)
3 cloves garlic (sliced)
1/4 teaspoon fresh grated ginger
2 shallots (sliced, about 1/3 cups)
1 scallion (julienned into 3-inch pieces)
4 Thai red chili peppers (deseeded and julienned)
1 cup holy basil or Thai basil (loosely packed)
5 to 6 pieces baby corn (split in half, optional)
2 teaspoons Shaoxing wine

Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.

Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.

Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.

Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.

Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.

After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.

Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.

Add the seared chicken and stir-fry for another 1 to 2 minutes.

Malaysian Chicken Satay

2 lbs. boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting

Chicken Satay Marinade:

3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey

Cut the chicken meat into small cubes. Set aside.

Blend all the he Marinade ingredients in a food processor. Add a little water if needed.

For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.

Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.

Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

Laksa Ayam Betawi (Jakarta Coconut Chicken Soup)

800 gr chicken breast fillet – about 28 oz, cut into bite-size pieces
2 Tbsp cooking oil
2 cups chicken broth
2 cups coconut milk

Ingredients to grind:
30 gr dried shrimp – soak in warm water until soft
4 cloves garlic
1 large onion
1 inch fresh ginger
1 Tbsp sambal oelek – or more if you want it spicier. You can also use this chili paste

Spices and herbs:
2 tsp turmeric powder
1 tsp coriander powder
1 tsp galangal powder
1 stalk lemongrass
2 bay leaves
3 kaffir lime leaves

Seasonings:
2 tsp salt – or more to taste
1 tsp sugar – or more to taste
1/2 tsp ground white pepper

Choice of noodles: (choose one)
Rice noodles – (bihun) prepare according to directions on the package
mungbean thread noodles – (soun) prepare according to directions on the package

Serve with:
200 gr mungbean sprouts (tauge) – blanched in hot water
2 hard-boiled eggs – cut into quarters
Crispy fried shallots / bawang goreng
Emping crackers
Limes

Garnishes:
1 stalk green onion – finely chopped
Fresh mints and/or basil leaves

Place all ingredients to grind in a food processor and process into a paste. Add the cooking oil to help it going.

Preheat a large heavy-bottom pot. Add cooking oil (if you haven’t added it when you grind the ingredients above). Add the ground ingredients and stir fry until they smell really good, about 3 minutes or so.

Add the chicken pieces followed by turmeric, coriander, galangal powder, and seasonings. Stir to mix everything and cook until the chicken just turn opaque and add chicken broth, lemongrass, kaffir lime leaves, and bay leaves. Bring to a boil and then lower the heat to simmer until the chicken pieces are cooked through, about 15-20 minutes. Then stir in the coconut milk. Have a taste and adjust the seasonings to your taste.

Serving:
Portion the cooked noodles into individual serving bowl. Portion out some chicken pieces. and beansprouts. Ladle the hot soup over.

Add hard-boiled pieces, chopped green onions, bawang goreng, and fresh mint and/or basil leaves. Squeeze some lime juice over if you like. Serve immediately when it’s warm with some emping crackers if you have some.

Indochinese Schezwan Chicken

250 grams chicken or 1/2 lb cubed boneless
1 egg white (refer notes on brine)
1/4+teaspoon salt
1/4 teaspoon crushed pepper
1 teaspoon soya sauce (chose naturally brewed)
3 tablespoon Corn starch or (white corn flour)
1/4 cup oil or as needed for frying or grilling

other ingredients:
1 tablespoon sesame oil or any
2 to 4 dried red chilies (refer notes)
1 teaspoon Sichuan peppercorn ground (refer notes)
1 teaspoon garlic chopped
1 teaspoon ginger chopped
2 to 3 sprigs spring onions or scallions (greens & whites separated)
1 tablespoon soya sauce (naturally brewed)
1 tablespoon rice vinegar
2 tablespoon red chilli paste or 1 tablespoon chilli powder or 15 red chilies (notes)
1 tablespoon sugar
1/2 teaspoon Salt (adjust to taste)
1/2-teaspoon ground pepper or pepper powder

Make the red chilli paste by mixing red chilli powder with 2 tbsps water. Or Soak red chilies in hot water for 30 mins and drain. Blend them with little water to a smooth paste. Set aside.

To a large mixing bowl add chicken, salt, pepper, soya sauce & flour. Add egg white & mix everything well until the chicken is well coated.

Heat oil in a pan for deep frying. When the oil is medium hot, gently slide the chicken pieces one after the other. (fry them in batches) Fry them on a medium high flame until crisp and golden. Remove to a plate.

How to make szechuan chicken:

Turn off the stove & remove the oil to a small bowl, retaining 1 tbsp in the pan. Cool down the oil a bit and then fry the red chilies until crisp without burning.

Add the ginger garlic. Saute them on a high flame for 30 seconds. Then add the spring onions whites & fry for 1 min. Add the ground sichuan peppercorns & saute until aromatic for 30 seconds. Next add red chili paste, soya sauce, sugar, vinegar and very little salt. Stir well.

Pour 3 to 4 tablespoons water or oil and allow the sauce to bubble & thicken slightly. Taste the sauce and add more chilli paste, sichuan peppercorns, sugar, salt, vinegar etc to suit your taste.

Stir in the fried chicken and toss on the highest flame for 1 minute until the sichuan sauce coats the chicken well. Sprinkle ground pepper and spring onion greens.

Garnish schezwan chicken with more spring onion greens. Serve hot with noodles or fried rice or as a appetizer.

Chicken Manchurian

250 grams chicken breast boneless, (cubed or minced)
1/2 egg white (1 egg white for 1/2 kg chicken)
1/8 tsp pepper coarsely crushed
1 tsp soya sauce (Prefer naturally brewed)
2 pinches chili powder (optional, for color)
2 tbsp corn flour
1 1/2 tbsp all-purpose flour or maida (or rice flour)
1 tsp ginger garlic paste or minced
salt little
oil as needed for frying

for manchurian sauce:
1 tbsp garlic chopped finely
1/2 tbsp ginger chopped finely
1 medium onion chopped finely or 2 tbsps spring onion whites
1 tbsp soya sauce (use more for intense flavor)
2 tbsp red chili sauce
2 tbsp tomato sauce optional
1 tsp vinegar (add more if needed)
1 cup water or chicken stock
2 tsp corn flour (3 for gravy)
3 tbsp water to mix with flour
salt little
1/2 to 1 tsp sugar
3/4 cup capsicum or bell peppers cubed
2 tbsps scallions or spring onions greens

Mix chicken with soya sauce, salt, ginger garlic paste, red chili powder (optional) and pepper powder.

Add egg white and flour. Mix well. Set aside for at least 1 hour.

If you have used chicken cubes then skip this step. If you have used the mince divide the mixture to 12 portions. Make balls. If you don’t get round balls, that’s just fine.

Heat oil until hot enough to fry. Test by sliding a small portion of the batter to the hot oil. It has to rise without browning. This is the right temperature.
Deep fry chicken on a medium flame until golden & crisp. When the chicken is done cooking bubbles will begin to reduce. Remove the fried chicken to a kitchen towel. Please make sure the chicken is cooked completely inside before you add it to the sauce.

Making sauce:

Stir in the corn flour with 3 tbsp water in a small bowl. To another small bowl, add vinegar,soya sauce, tomato sauce (optional) and red chilli sauce. Mix all of these and set aside.

Transfer the oil to a bowl and retain only half a tbsp. Fry ginger garlic until aromatic. Fry onions or scallion whites until transparent.

Add bell peppers and fry for 2 minutes. Pour the sauces.

When they begin to bubble, Stir the corn flour mixture & pour it along with 1 cup water or stock.

The sauce begins to bubble and thickens. Taste the sauce and add in more salt or any sauces you desire. Turn off the heat. Then add fried chicken & spring onions.

Stir and coat the chicken with the sauces. If you have made to chicken balls then cook for 2 mins.

Garnish with spring onions and serve chicken manchurian as a appetizer.

Indochinese Lemon Chicken

300 grams chicken boneless cubes or breast
1 1/2 tbsp oil
1 tsp ginger paste
1 1/2 to 2 tbsp lemon juice
salt as needed
1/4 tsp lemon zest (optional)
3/4 tsp red chili powder
1/8 tsp turmeric

other ingredients:

1/2 tbsp oil
1 tbsp ginger chopped or minced
1/2 tbsp garlic
1 green chili slit
1 onion large , chopped
1/2 tsp sugar
1 tsp cajun spice mix or garam masala
1/2 tbsp soya sauce
1 Handful celery or mint or coriander leaves

Marinate chicken with all the ingredients mentioned under marinade. Set this aside for about 1 hour 15 minutes. It can also be refrigerated for longer to over night.

Heat a pan with oil, add ginger and garlic and fry until nice smell begins to waft.

Add onions, chili, sugar and salt. Fry until the onions turn pink.

Add marinated chicken and stir. Fry until the chicken is half cooked.

Add spice powder and stir. Fry for about 2 to 3 minutes.

Add soya sauce and mix well.

Cook until the chicken is soft and tender. Any taste can be adjusted now, more chili powder, spice powder,salt or soya sauce can be added to reduce the tang.
Add mint leaves and fry until they wilt. Chicken should just be moist but not with dripping sauces. Cook to evaporate any excess moisture.

Serve lemon chicken with onion wedges as a side to fried rice, noodles or rice.