Hainanese chicken rice is a popular dish in Chinese restaurants, coffee shops, and food court. You can prepare it at home and eat comfortably with your family. I use a free range chicken for this dish which taste better.

Ingredients: serves 4

1 free range chicken, about 1 1/2 kg
1 Japanese cucumber, sliced
2 liter water
3 cups rice, rinsed and dried
1 tbsp chopped garlic and ginger
2 tbsp margarine
2 screwpine leaves
3 red chillies
1 thumb sized fresh ginger

Method:

Add water to a stockpot and bring to boil. Submerge chicken into boiling water. Bring down heat to simmer … read more

For this recipe, I use 4 chicken thighs. Debone thighs and remove some of the fats. Marinate thighs with Worcestershire sauce, pepper, soy sauce and sesame oil. Keep in the fridge for several hours or overnight.


Ingredients:(serves 4)

4 chicken thighs, deboned)
4 tbs worcestershire sauce
1 tbs sweet soy sauce
salt and pepper to taste
1 beaten egg
cornflour for dusting
oil for frying

Garnishing:

200 gm French fries, fried
1 cucumber, cut into slices
2 tomatoes, cut into slices
1 small can baked beans in tomato sauce

Method:

Dip each chicken thigh in the beaten egg and dust in cornflour. … read more

Do you know watermelon is a fruit that all parts are edible and taste good. The juicy red part is cut and eat straight away or blend into juice. The seeds can be dried and eaten as snacks or ‘kua chee’ in Chinese.? Some of you probably do not know that the watermelon skin can be used for cooking. Now, before you discard the watermelon skin next time, think about it. Do you know that watermelon skin has detoxification and purifying properties? Try this simple recipe using watermelon white part of the skin:

Ingredients:

300gm watermelon white parts, … read more

For this dish, chicken stewed with vegetables, you can use carrots, big onions, potatoes and celery. Spring onions and parsley or coriander you put last when about to serve. This is optional. Add herbs and some spices, like dried thyme, dried sage, oregano, cinnamon, peppercorn, garlic and ginger. You can add two or more herbs of your choice.

Ingredients:

Half a chicken about 600 gm, cut to pieces
Salt and pepper to taste
2 tablespoon cooking oil
2 cups water
2 carrots, cut into pieces
2 big onions, quartered
3 potatoes cut into wedges
2 stalks … read more

Selasih or yee heong in Cantonese which you can grow easily in your garden. Add to the stir-fried chicken gives an aroma taste. If you like the fragrant of the herb, the dish will be tasty. If you do not like just leave out.

Ingredients:

1/2 chicken, cut to bite-sized pieces
1 tablespoon black sauce
1 tablespoon minced tau cheong or bean paste
1 tablespoon light soya sauce
3 long dried chillies, cut to 1 inch pieces
1 tablespoon chopped garlic
1 thumb-sized ginger cut to slices
1 tablespoon sesame oil
1 tablespoon cooking oil
salt and pepper to … read more

Chicken bak kuk teh is simple to prepare and can eat for lunch and dinner if you prefer to cook one dish a day. Buy a packet of the popular brand of bak kuk teh spices and with 3 bulbs of garlic enough for a chicken. I prefer a kampong chicken for this dish. The meat is not so soft to taste.

Ingredients:

1.5 kg kampong chicken, cut to bite-sized pieces
50 gm dried mushroom, soaked and cleaned
1 packet bak kuk teh spices ( small bags of spices)
1/2 cup light soya sauce
1 tablespoon thick soya sauce
1/4 cup oyster … read more