Crispy deep fried chicken breast by Sara Pang

3 tbsp rice flour
5 tbsp self raising flour
1/2 tsp salt
Dash of pepper
Dash of Italian herb (optional)
3/4 ice cold water


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Chicken Ngor Hiang Balls by Cassandra Chee

Ingredients

6 Boneless chicken legs, chopped
1kg fresh prawns, chopped coarsely
10 Water chestnuts, chopped coarsely
1 red onion, chopped finely
2 stalks spring onions, chopped
1 inch carrots, diced finely
1 egg
2 tbsp cornflour

Seasoning
Oyster sauce
Fish sauce
Chinese wine
Pepper

Method

1. Mix all ingredients.

2. Drop tablespoon of meat mixture onto self raising flour.

3. Use your hands to coat meat with flour & into balls.

4. Deep fry until browned.

5. Drain on paper towels before serving.

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Chicken Quesadilla by Sharon Lam

Recipe: http://www.delishar.com/2014/05/chicken-quesadilla.html

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Braised Chicken by Christine Tan

Marinate 8-12pcs of chicken parts for 1 hour with these..

3 tablespoon of huatiao wine
3 tablespoon of light soy sauce
2 tablespoon of dark soy sauce
2 tablespoon of brown sugar
1 teaspoon of ground pepper

Prep a big deep pot..
Add in 4 thinly sliced ginger
Spring onions (6 strips from the bottom part)
600ml chicken stock (any brand)
2 bowls of water.. (YES..2 big bowls..cos im using slow cooking method over the stove)
2 tablespoon of sesame oil
3 star Anise

Add all the above into the pot and cook for 25mins (big fire)

Then...add the marinated chicken into the pot with ur mushrooms (i threw in approximately 12 pieces..soaked for 6hrs)
And let it cook with medium fire for 1hr 30mins..
Open lid and stir well..by this time..ur gravy would have been thick and reduced to almost half..add in 1 more bowl of water and let it slow cook for another 40mins
After 40mins.. open lid and add in your hard boiled eggs (i added in 10)

Lastly..do this. Add 2 tablespoon of light soy sauce..2 tablespoon of dark soy sauce..1 tablespoon of huatiao wine.. 2 tablespoon of brown sugar..1/2teaspoon of five spice powder and use a long spatula and stir well.
Close the lid and cook with low heat for another 20mins and u can serve it hot with steam rice

Some might find it too salty or sweet. U can adjust the amt of water according to ur family tastebud. Good to go with rice.. not for sipping as it's gravy quite thick.

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Oyster sauce chicken 蚝油鸡 by Tan Min Chau

Recipe: http://budgetpantry.com/oystersaucechicken/

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Stuffed Chicken Breast with Mushroom and Mozzarella Cheese by Xu Xiao Yue

Recipe: http://littlejoyfactory.blogspot.sg/2015/03/stuffed-chicken-breast-with-mushroom.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/788722474530164/

Beer Chicken by Cindy Lee

Recipe: https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/361131964093403/?type=1

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/788337114568700/

Steamed chicken with chinese herbs by Shireen Mak

Recipe: http://dishforkids.blogspot.sg/2015/02/steamed-chicken-with-chinese-herbs.html

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Long john silver chicken by Leow Sharon

1 cup of plain flour
1 1/2 teaspoon baking soda
1 egg
1/4 teaspoon salt
2/3 water
2 tablespoon of vegetable oil
If batter is too thick then add a it more water

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Dakgangjeong aka Crunchy Korean Fried Chicken by Christine Tan

Recipe: http://youtu.be/jSh6VJYRV-g

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Cola Chicken by Christine Tan

Recipe: http://youtu.be/tVfYnm81ywo

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Chicken stew with sea cucumber by Ruen Wei

1. Marinate chicken with light soya sauce, pepper and sesame oil. Leave aside for half hour or more.
2. Heat sesame oil n add garlic, ginger & onion till fragrant.
3. Add in the marinated chicken, brown them.
4. Once browned, add in potato n carrot. (U can add celery etc)
5. Add water n let it stew for abt an hour over small fire. (Optional: shaoxing wine)
6. Add sea cucumber last.
7. Adjust colour of stew with dark soya sauce. Add a bit of salt n pepper to taste.
8. Thicken stew with corn starch to your preferred consistency.
9. Garnish with parsley

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Creamy Chicken and Sundried Tomato Pasta

I have been seeing this tasty looking creamy chicken and sundried tomato pasta on pinterest for a while now and it was time that I made my own version of it! You really can't go wrong with a creamy sauce packed with the flavour of sundried tomatoes but this pasta takes things a step further with the addition on plenty of melted cheese including both fresh mozzarella, which only adds to the creaminess, and parmesan! This recipe is super easy and it only takes as much time to make as it takes to bring the water to a boil and cook the pasta! You start off by cooking the chicken, deglazing the pan with some white wine, adding some broth and cream along with the sundried tomatoes and cheese and you're done! Other than tweaking the recipe I made one important addition and that was to add some roasted grape or cherry tomatoes for their juiciness and acidity which complements and contrasts the creaminess of the pasta perfectly! As simple as this dish is it's so wonderfully tasty that words just cannot describe how good it is, you really just have to try it!

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Cereal Butter Chicken by Rita Choo

Recipe: https://www.facebook.com/ritasvibrantkitchen/photos/a.634099793274486.1073741829.634058033278662/969517639732698/?type=1

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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Up next we have another super quick and easy chicken dish and this time it's a one skillet chicken and mushroom dish in a creamy asiago and dijon mustard sauce and it's just packed with flavour! This recipe starts out by butterflying or pounding the chicken thin so that it cooks quickly and then cooking it at a high temperature to caramelize it on both sides before setting aside. The mushrooms along with the onion, garlic and thyme are then cooked before deglazing the pan with some white wine, adding the chicken broth, cream and mustards, simmering to reduce and thicken the sauce and adding the asiago cheese! All said and done this recipe takes about 30 minutes to make so it is perfect for dinner on a busy week night and it's sure to impress everyone that tries it!

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Homemade chicken essence with ginseng by Low Lai Kuen‎

Homemade chicken essence with ginseng 池底参 using slower cooker, no water added. Bought a matured chicken 老母鸡for $7, remove skin n fat, chop into 4 parts, cook for 4hrs, yield 250ml of chicken essence.

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Thai red chicken curry by Chompoopan K. Tan

Ingredients
- 200 grams bite sized chicken
- 8 chicken feet (or more if you like)
- 50 grams red curry paste
- 3 tablespoons cooking oil
- 1 cup coconut milk (I used a small Ayam packet)
- 1 packet bamboo shoots, sliced
- 3 fresh red chilies, sliced diagonally (optional)
- 1/4 cup sweet basil leaves
- 5 kaffir lime leaves, torn
- fish sauce to taste (I used around 3-5 tablespoons, as this curry should be salty than sweet taste)
- 1 teaspoon palm sugar (or brown sugar)
- 2 to 4 cups water

Preparation
1. Cook chicken feet in a separate pot until soft, may be about 20 mins. Set aside.
2. Heat 3 tablespoons of oil in a wok over medium to lower heat. Add red curry paste, and keep stirring until fragrance.
3. Add 1/2 cup coconut milk and keep stirring until boil for 5-10 mins, you'll see bubbles of red oil on top.
3. Add the chicken and stir until cooked through. Then add in cooked chicken feet. Keep stirring for 5 mins. If the curry is too dry, add some coconut milk.
4. Pour 2 cups of water in to the wok, bring to boil. Add bamboo shoots in to curry, bring to boil and continue cooking for 7-10 mins.
5. Add the remaining coconut milk, bring to boil. Gravy should be covered all ingredients. Add more water if the gravy is too thick or add more coconut milk if the gravy is too watery.
6. Taste the gravy before adding fish sauce and sugar. Red curry should be salty than sweet taste.
7. Add kaffir lime leaves into low boiling curry, turn off the fire after a few minutes. Then add sweet basil leaves (and chilies if u have) into curry and mix in the curry to avoid leaves turning black. Serve hot with steamed jasmine rice or rice noodles!

PS. All the ingredients are roughly estimated as I cook often and don't need to measure anymore.

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Soy sauce chicken by Fion Ong

Place the chicken (wings/drumlets/thighs) flat on the pot. DO NOT OVERLAP. Pour in soy sauce till 3/4 covering the meat. Add 0.5 tbsp sugar for each drumlets/wings or 1 tbsp for each big thigh meat. Start medium high fire. When it starts to boil, change to medium small fire. Flip the meat to the other size and continue to cook every 4-5 mins. Done when the sauce is reduced to sticky texture (around 18 mins). Serve and enjoy!

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Grilled rosemary chicken by Yvonne Cheong

Ingredients
*Chicken thigh
*Spices for marinate - A bit of dark soya sauce for colour, master food brand All purpose seasoning powder, garlic powder, ground black pepper, dried & fresh rosemary herbs

Optional - vegetables of your choice and some chix stock

Method

1. Clean & pat dry chicken. Apply a thin layer of dark soya sauce. Season with the above spices for a few hrs. (Mine was 6 hrs)
2. Before roasting, bring chix out to room temp. Drizzle chix with olive oil. Preheat oven and roast chix till cooked. Pl adjust temp and cooking time accordingly to your oven. (Mine was at 250 deg c for 35 min)
3. My vegetables (potatoes, onion, shiitake mushroom, carrots) took longer to be cooked, additional 10-15 min. I used a separate baking dish for vegetables.

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Ginseng chicken soup by Karen Lim

1. 3 deboned chicken drumstick (bought from fresh mkt better cos aunty can deboned for us)
2. A packet of fresh ginseng (its in season at giant now) washed n sliced
3. A handful of crushed dried red dates

Method
1.blanched chicken with boiling water
2.bring a pot of water to boil then add in fresh sliced ginseng and red dates. Bring it to a boil with the ingredients n let it simmer for half an hour.

I m using endo pot so i will Off fire after half an hour of simmering n transfer pot to endo ware. Leave it overnight or full day. For those who r not using thermal pot u hv to simmer longer on the stove or slow cooker for at least another 1 to 2 hrs for better flavour.

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