Fried Chicken With Shrimp Sauce

Ingredients:
1.2kg chicken (12 to 15 chicken wings)
2 tbsp plain flour }
2 tbsp potato flour or rice flour } mix well
1 tsp baking powder (double action) }

Marinate:
1 tbsp shrimp sauce (‘Lee Kum Kee’ brand)
½ tbsp ginger juice
1 tbsp rose wine (‘Goldbell’ brand. Use this to balance shrimp sauce)
1 tsp sugar
½ tsp MSG (optional)
½ tbsp cornflour
1/4 pepper powder

Method:
1. Wash & drain dry the chicken & cut into pieces, then marinade for 1 hour. Put plain flour, potato flour and baking powder in a bowl, then mix well. And then mix chicken with all the flour (step 2). (If too dry, add in 1 or 2 tbsp water).

2. Deep fry the chicken with high heat until the flour set, then turn to medium heat and fry until golden brown, drain well.

Stewed Portugal Curry Chicken (suitable for kids)

Ingredients:
1 kg chicken or chicken thighs
2 potatoes (cut in oblong shape)
1 carrot (cut in oblong shape)
1 big yellow onion (cut into 4 small pieces)
6 shallot (small onion)
6 pcs of garlic
2 tbsp curry powder
2 tbsp evaporated milk
125 gm coconut milk
30 gm butter

Gravy: (mixed them well & put inside a bowl)
1 1/2 bowl water (1 bowl = 250 ml)
2 tsp salt
1 tsp sugar

Method:
1. Wash and drain dry chicken then chop them into pieces. Season them with 1 tsp salt & 1 tsp light soya sauce mix them well then add 1 tbsp corn flour. Together season for 1/2 an hour.

2. Heat 2 tbsp of oil, put in potatoes to stir fry. Scoop it up and drain, set aside. Heat 2 tbsp of oil, put in chicken to stir fry for a while. scoop up and drain, set aside. Heat 2 tbsp of oil, to fry the shallot & garlic until fragnant, add in yellow onion, stir fry a while, add chicken & curry powder to stir fry.

3. When the chicken almost stick with curry powder, add in potatoes then add in the gravy to fry then add in carrot. Let it cooked until boil, turn fire into low, put in evaporated milk, then let it boil again under low fire. add coconut milk, let it boil a while. Once you see boiling bubbles, add in butter, it will taste better.

4. Optional: you may put all cooked curry into a corningware pot then bring to oven to bake, then add butter before putting them to oven. Oven temp: 200 degrees C for 10 mins - just to warm up the curry chicken. Once its cooked, serve it with rice or french loaf, very tasty.

Nutritious Chicken Pot (serves 6)

Ingredients
3 chickens thighs
10 dried mushrooms (soak it soft)
1 big yellow onion (cut into half)
1 tomato (cut into half)
150g carrots (cube)
200g potatoes (cube)

Marinade (for chicken thighs)
1 tsp salt
1 tsp sugar
1 tsp dark soy sauce
1/2 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp ginger juice
1/4 sesame oil
1/4 pepper powder
1 tbsp cornflour

Gravy:
2 bowls (250ml x 2) of stock (brewing of chicken stock) or water
1 tsp salt .

Method
1. Wash and chop chicken thighs into pieces. Marinate for 2 hours. Place the rest of the ingredients in a pot (claypot or stainless pot), pour in the gravy and bring to boil. Once boiled, turn to low head and cook for another 45 mins.. After 45 mins add chicken then continue to cook for another 15 mins before serving.