STORY TO BE TOLD

Asian Christmas Roast Chicken

By Chef Nermala Dass

Prep - About 1 hour |

Cook - About 1 hour

Ingredients

o 1 whole chicken (1.5kg)

Chicken stuffing
o 2 Russet potatoes, diced
o 400g button mushroom, sliced
o 200g oyster mushroom
o 1 carrot, diced
o 1 celery stick, diced
o 1 cup French loaf, cut into small pieces
o 8 garlic cloves with skin
o 1 yellow onion, chopped
o 125g butter
o 1 tsp salt
o 1 tsp pepper
o 1 tsp chilli flakes
o 50g rosemary

Butter mix for the chicken. Mix together.
o 100gm butter
o 1 tsp chili flake
o 1/2 tsp black pepper
o Rosemary

Method

Melt butter over low heat. Add onion, garlic, potatoes , carrot and celery. Cook for 5 mins.

Add mushrooms, bread, salt, pepper, chilli flakes and herbs. Cook for 2 mins.

Fill chicken with stuffings. Keep aside balance stuffing. Rub butter mixture all over the chicken.

Place chicken and balance of the stuffing in a roasting tin. Cook for about 45 mins at 200 degrees Celcius. Baste chicken every 15mins.

Note: To make sauce, place the roasting tin with roasted stuffing (balance) over medium heat, mix in 4 tbsp of flour and 500ml chicken stock. Cook for 7 mins. Then remove from fire.

Tips: Once the chicken is cooked, remove from oven. Then cover with an aluminium foil for 15 mins to keep it moist .

Related recipes:
Gingerbread
Christmas Fruitcake
X'mas Stollen Bread
Roast Turkey
X'mas Cinnamon Star Cookies
X'mas Pudding

More on: http://kuali.com/recipes/

Credits to and source taken from: http://kuali.com/recipes/

Pan-fried Spicy Chicken

By Amy Beh
Prep - More than 2 hours |
Cook - About 1 hour

Ingredients

o 500g chicken breast meat or pork fillet, cubed
o 4 tbsp oil
o 100ml thick coconut milk

Marinade (A)
o 1 tsp sugar
o 1 tsp lime juice
o 1 tsp light soy sauce

Spice ingredients (B)
o 1 tbsp coriander powder
o ½ tsp fennel powder
o ½ tsp cumin powder
o ½ tsp turmeric powder
o 2½ tbsp meat curry powder
o 1 tbsp chilli powder
o 1 tbsp chopped lemon grass (serai)
o 1 tbsp chopped galangal
o 2 cloves garlic
o 3 shallots

Seasoning (C)
o ¾ to 1 tsp salt or to taste
o 1 tsp sugar or to taste

Method

Season meat with marinade (A) and spice (B) for several hours.

Heat oil in a nonstick saucepan. Add marinated chicken and stir well for 2-3 minutes. In between cooking stir in coconut milk and add seasoning (C).

Dish out and place onto a piece of aluminum foil. Wrap up and grill over preheated oven at 180°C. Grill for 15?20 minutes.

Remove, unwrap and serve with cucumber slices.

More on: http://kuali.com/recipes/

Credits to and source taken from: http://kuali.com/recipes/

Pan-fried Spicy Chicken

By Amy Beh

Prep

More than 2 hours |
Cook
About 1 hour
Ingredients

o 500g chicken breast meat or pork fillet, cubed
o 4 tbsp oil
o 100ml thick coconut milk

Marinade (A)

o 1 tsp sugar
o 1 tsp lime juice
o 1 tsp light soy sauce

Spice ingredients (B)
o 1 tbsp coriander powder
o ½ tsp fennel powder
o ½ tsp cumin powder
o ½ tsp turmeric powder
o 2½ tbsp meat curry powder
o 1 tbsp chilli powder
o 1 tbsp chopped lemon grass (serai)
o 1 tbsp chopped galangal
o 2 cloves garlic
o 3 shallots

Seasoning (C)

o ¾ to 1 tsp salt or to taste
o 1 tsp sugar or to taste

Method

Season meat with marinade (A) and spice (B) for several hours.

Heat oil in a nonstick saucepan. Add marinated chicken and stir well for 2-3 minutes. In between cooking stir in coconut milk and add seasoning (C).

Dish out and place onto a piece of aluminum foil. Wrap up and grill over preheated oven at 180°C. Grill for 15?20 minutes.

Remove, unwrap and serve with cucumber slices.

Credits to and source taken from: http://kuali.com/recipes/