Chicken Rice Malay Style / Nasi Ayam Yang Lazat

Would you believe me if I told you that I cooked all these just because i wanted to drink the soup? Haha, yes, I have a weak spot for malay soup! But that was all before I tasted all these!

Now, I've fallen in love with the whole set ~ the succulent chicken, the fragrant rice, the savoury sweet gravy, the spicy sweet chilli sauce and the aromatic soup! Oh so yumm!

I love my soup with loads of cilantro and fried shallots! Normally, when I order this outside, they don't put alot of these 2 ingredients. And I always have to ask them for more. So, cooking this at home is so much satisfying, I get to put as much as I wanted!

CHICKEN RICE MALAY STYLE / NASI AYAM YANG LAZAT
(Recipe adapted from Azie Kitchen)

Prep Time  : 30 mins (+1 hour 30 mins marinade & drying)
Cook Time : 1 hour 30 mins
Total Time : 2 hours (+1 hour 30 mins marinade & drying)
Makes       : 1/2 chicken

Ingredients:
Chicken
1/2 chicken (approx. 800g)
1 inch ginger
3 shallots
2 cloves garlic

(Marinade for Chicken) - combined in small bowl
1 Tbsp oyster sauce
1 Tbsp soy sauce
1/2 Tbsp sweet soy sauce/ kicap manis
1/2 Tbsp sesame oil
1/4 tsp white pepper powder

1 Tbsp honey (for glazing)

Chicken Rice
2 cups rice, washed & drained
2 Tbsp margarine
5 shallots
3 cloves garlic
2 inch ginger
2 pcs pandan leaves
1 pc lemongrass, cut into 5-6 cm length & bruised
1 pc bay leave
1 pc star anise
2 pcs cardamon
1 pc cinnamon stick
1 tsp salt
2 cups chicken stock
2 cups water
1/2 chicken cube

Chilli Sauce
5 pcs red chillies, deseeded
1-2 pcs bird's eyes chillies, desseeded
5 cloves garlic
2 inch ginger
2 tomatoes, deseeded
1/4 cup chicken stock
1 tsp white vinegar
1 Tbsp ketchup
Sugar to taste
Salt to taste

Gravy
1/4 cup sweet soy sauce/ kicap manis
Chicken marinade liquid
1 Tbsp soy sauce (optional)

Soup
1 pouch sup bunjut
1 chicken cube
1 stalk cilantro/ chinese celery/ daun sup
1 Tbsp fried shallots
800ml water
Chicken stock
Salt to taste
Handful chopped cilantro
Handful fried shallots

Directions:
Chicken
1. Clean chicken thoroughly, exfoliating the skin with coarse salt to remove all impurities (slimes & small feathers). This is an essential step to ensure that your chicken is clean and does not has any unwanted odour.

2. With a mortar and pestle, crush ginger, shallots and garlic into a rough paste. Rub the paste onto chicken and leave it for at least 30 minutes. Bring a pot of water to boil and poach the chicken till is it half cooked. Remove chicken from water, marinade with the marinade seasoning for 1-2 hours, or overnight. (*) See notes below

3. Place chicken on a rack or hang it to dry, for at least an hour before deep frying it. (If marinade overnight, make sure the chicken is not cold. If it's cold, let it rest on tabletop for another 30 minutes or more.) (**) See notes below

4. Immediately after deep frying the chicken, glaze chicken with honey. Leave aside until it is cool to touch, then cut into desired sizes.

Chicken Rice
5. Add rice and chicken stock into rice cooker.

6. Blend garlic, shallots and ginger into a rough paste.

7. Heat 2 tablespoon of margarine on a wok or saucepan, sauté the blended paste and lemongrass until fragrant. Follow with pandan leave, bay leave, star anise, cardamon and cinnamon stick, continue to sauté until you can smell the aromatic spices. Add water, salt and chicken cube. Let it comes to a boil or until chicken cube dissolve. Off the heat. Pour everything into the rice cooker. Cook rice as usual.

Chilli Sauce
8. Add chillies, garlic, ginger, tomatoes and chicken stock into a blender and blend to desired texture. Cook the blended chillies mixture in a wok until it becomes viscous. Season accordingly.

Gravy
9. Add the reserved liquid from chicken marinade and sweet soy sauce into a saucepan. Bring to a boil and season accordingly.

Soup
10. Add water, chicken cube, sup bunjut pouch and cilantro to the remaining chicken stock and bring to a boil. Lower the fire and let it simmer for 30 mins. Add chopped cilantro and fried shallots. Serve hot!

Notes:
(*) Keep the chicken stock for the soup, rice and chili sauce.
(**) Reserve the liquid from chicken marinade for the gravy.

● When cooking the rice, use the rice cup measurement for both rice and liquid.

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HK Style Soy Sauce Chicken/ Si Yau Gai (豉油鸡)

...is a slow-braised chicken in a stew of chinese spices and supreme soy
sauce concoction...

Soy Sauce Chicken or more known as Si Yau Gai (豉油鸡) is a slow-braised chicken in a stew of aromatic chinese spices and supreme soy sauce concoction. It is a Cantonese dish and often eat as one of the main dishes over dinner.

Because of the tender loving care in slow braising, the chicken meat is moist and succulent, and has ample time to soaked up all the aromatic flavors. Even the skin is flavorful and soft from all the soaking and slow braising.

My hubby was shock that I was able to serve him this dish on a weekday dinner. What thought to be a complicated dish that looks like it needed a few hours to complete is actually a very simple one. This one took me about an hour plus only, including marinade time. Fast, right!

If you are making this dish, may i suggest that you try to make our favourite dipping too? It goes very well with this dish.

Just chop some spring onions, ginger and coriander finely. Marinade with a dash of salt, then sear them with a splash of hot garlic oil. Then add in sugar and soy sauce, mix well and that's it. (I don't have the exact measurement, as I always agak-agak only and adjust accordingly. Maybe i'll come out with the recipe in near future.)

Happy Cooking!

HK STYLE SOY SAUCE CHICKEN/ SI YAU GAI (豉油鸡)
(Recipe adapted from Burning Kitchen)

Prep Time  : 30 mins
Cook Time : 35 mins
Total Time : 1 hour 5 mins
Makes       : 1/2 chicken

Ingredients:
1/2 chicken, with the neck intact (approx. 800g)

1 cinnamon stick
1 star anise
1 bay leave
3 whole garlic (lightly crushed)
3 whole shallots (lightly crushed)
3 slices ginger
50g rock sugar
2-3 stalks spring onion (tied knot)
1 Tbsp shaoxing wine
550ml water
150ml dark soy sauce
100ml soy sauce

Marinade
1 tsp salt
1/2 Tbsp dark soy sauce

Glaze (Combine}
1 Tbsp maltose
1/2 Tbsp hot water

Directions:
1. Clean chicken thoroughly, exfoliating the skin with coarse salt to remove all impurities (slimes & small feathers). This is an essential step to ensure that your chicken is clean and does not has any unwanted odour. After washing, marinade chicken with salt and dark soy sauce. Leave for 20-30 minutes.

2. In a thick-bottomed pot, sauté garlic, shallot, ginger, cinnamon stick, star anise and bay leave until fragrant. Pour shaoxing wine around the inner pot and add in water, dark soy sauce, soy sauce, spring onion and rock sugar. Bring to a boil on high heat.

3. Once boiling, lower the chicken into the sauce mixture, holding by its neck and then lift it back up. Repeat 3 times.

4. On the fourth time, submerge the chicken into the sauce mixture, ensuring that the sauce mixture is covering 3/4 of the chicken (add more liquid if needed). Cover the pot and cook the chicken under low fire for 20 minutes, turning it every 10 minutes.

5. After the 20 minutes, turn up the heat to high and simmer for 10 minutes, turning every 5 minutes. Check the chicken doneness by inserting a chopstick through the thigh. If pinkish juices oozes out, it means it's not done. Cook for another 5 minutes or more. If clear juices oozes out, it means it's done. Off the heat and leave the chicken to soak in the aromatic sauce mixture for 10 minutes.

6. Brush the chicken with the diluted maltose while it is still hot. Let it rest to cool before cutting.

Notes:
● I used a 3ℓ pot and the sauce measurement is just the perfect amount to cover 3/4 of the chicken. Choose a pot that has a small width rather than large, so that you don't have to use too much liquid.

● Remember to clean under the chicken wing (armpit). This part tend to have little attention from seller, hence more small feathers.

● If you couldn't get fresh chicken, a frozen chicken will do too (like in my case). It did not really sabotage the texture. The meat were still juicy and succulent. Just make sure that you thawed the chicken completely. And take the chicken out from the fridge at least 30 - 40 minutes before cook.

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Steamed Enoki with Crispy Garlic in Soy Sauce

I've always like to eat enoki mushrooms a.k.a golden needles especially in Bak Kut Teh soup. Well, come to think of it, that is the only way I know how to cook enoki mushrooms, (last time!). Or just cook them with other ingredients during steamboat.

Enoki mushrooms are usually vacuum packed and is available at a very low price. You can get them at less than a ringgit per packet. Even tho' they are low price, it doesn't mean that they are low in nutrient too. As a matter of fact, enoki mushrooms are known for their anti-cancer capabilities and immune-boosting benefits.

These enoki mushrooms are garlicky and savory with a hint of spiciness. It also has the fragrant of the sizzled spring onions from the searing of the hot garlic oil. Oh, it is so yummylicious!

STEAMED ENOKI WITH CRISPY GARLIC IN SOY SAUCE

Prep Time  : 10 mins
Cook Time : 10 mins
Total Time : 20 mins
Serves       : 1 - 2 pax

Ingredients:
1 pkt enoki mushroom
3 clove garlic, minced
1 bird's eyes chilli, minced
1-2 Tbsp vegetable oil
1 Tbsp soy sauce
1 tsp fish sauce
2 Tbsp hot water
1 tsp sugar
A handful of chopped spring onions

Directions:
1. In a small bowl, mix minced chilli, soy sauce, fish sauce, hot water and sugar together until sugar dissolved. Set aside until needed.

2. Run enoki mushroom under running tap water to wash off any dirt. Gently squeeze out the excess water from enoki. Cut off the woody stem of the enoki mushroom and arrange enoki on steaming plate. Steam for 10 minutes (electric steamer) or 5 mins on high heat (stovetop).

3. Discard the water from enoki, pour soy sauce mixture around the enoki and add chopped spring onions on top of the enoki.

4. In a small pot under low heat, add minced garlic and 1-2 tablespoon of vegetable oil. Slowly fry the garlic until they are light golden. Once they turned light brown, stir for another 5-6 seconds and immediately pour the hot oil on top of the spring onions. Arrange the crispy garlic on top.

Notes:
● You may prepare the crispy garlic oil before the enoki is done, but you need to arrange the timing so that by the time you've garnished the spring onoins on top of the enoki, the oil is just right to pour onto the spring onions.

● Garlic is easily burnt. Once they turned light golden brown, you only need a few more seconds to golden brown. So, be sure you are just next to the stove.

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Stir-fry Mushrooms with Butter and Soy Sauce

This dish is very similar to the soy butter pasta that I've cooked few weeks back which I shared in my Instagram (pasta recipe in my Insta post below). Both dishes uses the combination of butter and soy sauce which is a perfect match, in my opinion. My children & I, we all lurvee the creaminess of the butter meets with the savory of the soy sauce and the fragrant of both flavors combined is indescribable.

If you have yet to try this combination, please do give it a try! But be warned, you might end up falling in love with it!

My simple yummy~licious Soy Butter Angel Hair Pasta wt Shimeji 🍄 & Minced 🐓... the combination of butter and soy sauce is sooo good! It would be perfect if I hv nori flakes... oh well! 😋😊 • Ingredients: Angel hair for 2 servings, Minced meat/ bacon, half onion (sliced), 2 cloves garlic (minced), 1 pkt Shimeji 🍄, some 🥕 slices (optional - added for my kids), 1 Tbsp butter, 1 Tbsp soy sauce. • Method: Cook and brown the meat on frying pan. Add 🥕, garlic, onion & 🍄 and cook until the 🍄 has soften. Ladle in a scoop of pasta water. Add butter & soy sauce. (If you hv sake and mirin, you may add 1 Tbsp each now). Let it simmer till sauce thicken abit. Add in pasta and mix well. Serve and Enjoy! 😊 • #msyummyliciousinstarecipe #pasta #soysauce #butter #japanesefusion #lunch #toddlerfood

A post shared by Jean Soo a.k.a Ms.Yummylicious (@jeansoohc) on Jul 2, 2018 at 10:35pm PDT

STIR-FRY MUSHROOMS WITH BUTTER AND SOY SAUCE

Prep Time  : 10 mins
Cook Time : 15 mins
Total Time : 25 mins
Serves       : 2 - 3 pax

Ingredients:
6 - 8 pcs fresh shiitake mushrooms
1 pkt shimeji mushrooms
1 pkt enoki mushrooms
1 clove garlic, minced
1 Tbsp butter
1 Tbsp soy sauce
2 Tbsp water
Salt and pepper to taste
Spring onions for garnish

Directions:
1. Heat 1 tablespoon of vegetable oil in a sauté pan or wok. Stir fry garlic until fragrant. Add in shiitake mushroom and shimeji mushrooms and stir fry for a few minutes. Add in enoki mushrooms and stir fry for approx. 30 seconds then add in 2 tablespoons of water and cover with a lid. Let it steam for a minute or less until softened.

2. Add in butter and soy sauce. Stir fry well to coat all the mushrooms. Season with salt and pepper, to taste and dish up. Garnish with chopped spring onions.

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Appetizing Orange Chicken

This sweet, tangy and savory Orange Chicken is the new craze in my family. We could eat a whole bowl of rice just with this dish. Even my children were quick to finish up their rice, thanks to this Orange Chicken. It's really appetizing and the more you eat, the more you want it!

APPETIZING ORANGE CHICKEN

Prep Time  : 25 mins
Cook Time : 40 mins
Total Time : 1 hour 5 mins
Serves       : 2 - 3 pax

Ingredients:
500g chicken breast, cubed
1 clove garlic, minced
1 tsp grated ginger
1/2 cup tapioca starch
1 Tbsp rice flour
1/2 tsp baking powder

Marinade
1 tsp salt
1/8 tsp white pepper
1 egg, lightly beaten

Sauce (Combined in a small bowl)
1 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp sugar
1/2 Tbsp white vinegar
100ml orange juice
50ml water
1 tsp orange zest

Thickening (Combined)
1 tsp tapioca starch
1 Tbsp water

Garnish
1 thinly slice orange
1/2 tsp orange zest
Chopped spring onions

Directions:
1. In a bowl, combine salt, white pepper, egg and chicken cubes, and mix well. Let sit for 10 - 15 minutes.

2. In another bowl, combine tapioca starch, rice flour and baking powder. Coat each chicken cubes in the flour mixture and place them in a layer on a large plate. Do not stack them on top of each others. Allow 5 minutes for the chicken cubes to rest before deep frying them. Deep fried till golden brown. Dish up and set aside.

3. Heat 2 tablespoons of oil in a wok, sauté garlic and ginger till fragrant. Add in the sauce mixture and bring to a boil. Thicken the sauce with tapioca starch slurry. Add in the previously deep fried chicken cubes and stir to coat the chicken cubes evenly.

4. Dish up and garnish with orange slice, orange zest and spring onion. Enjoy!

Notes:
● It is important to let the chicken cubes to rest after coating them with flour, to give time for the flour to combine with the chicken.

● To get crispy deep fried chicken, fry two times. The first time, over medium high heat until light golden brown. The second time, over high heat until golden brown.

● 2 oranges will yield approx. 100ml juice.

● Taste the sauce mixture first before you cook. You may need to adjust it depending on your orange juice. If it is too sour, add more sugar. If it is too sweet, add more vinegar or soy sauce.

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