How To Cook Authentic Curry Chicken

 

Ingredients

• 850 grams chicken wings, cut into smaller sections
• 454 grams potatoes, peeled and chopped into bite-sized chunks
• 85 grams carrot, peeled and cut into smaller chunks
• 1 red or yellow onion. Cut 3/4 of it into large/medium-sized chunks. Cut the rest into thin strips.
• 1 stalk green onion (just the green part), cut into thin pieces
• 7.1 gram ginger, cut into smaller pieces
• 3 cloves garlic, cut into thin slices
• 2 tablespoons cooking oil
• 3 cups of boiling water
• 4 tablespoons coconut milk

Chicken soaking solution

• 4 cups cold water
• 1 tablespoon salt
• 1 tablespoon cooking oil

Chicken marinade

• 1/2 teaspoon curry powder
• 1 teaspoon chicken powder
• 1 tablespoon oyster sauce
• 1 teaspoon salt
• 1/2 tablespoon cooking wine
• 1 tablespoon cornstarch

Cornstarch slurry

• 1 teaspoon cornstarch
• 1 tablespoon water

Seasoning

• 2 teaspoons cooking wine
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 tablespoon curry powder
• 1 teaspoon chicken powder
• 1 teaspoon sesame oil

Instructions

1. Remove the chicken wings / drumsticks from the salt and wine water soak. Squeeze out the excess water and place them into a coriander. Give the wings another rinse with clean water. Squeeze out the excess water of each piece.
2. Pat dry the wings with a paper towel. Place them into a large bowl.
3. In a separate bowl, combine curry powder, chicken powder, oyster sauce, salt and cooking wine to create the marinade.
4. Add the marinade to the bowl of the wings and mix well to distribute. Massage them gently to coax the marinade in. Sprinkle cornstarch over the wings and mix well to distribute to avoid clumps. Set it aside.
5. Heat up 1 tablespoon of oil.
6. Add the large chunk of onion and stir fry it untill fragrant, or about 20 seconds. Transfer it to a plate.
7. Add 1 tablespoon of oil and the chopped potatoes. Stir fry them untill golden brown about 70-80 seconds. 
8. Add the carrots and stir fry them together with the potatoes for about 30 seconds. Transfer everything into a bowl. 
   
   
   
9. Add 1 tablespoon oil and the chicken wings to the wok. Leave it to sear for 3 minutes on medium heat. Add 1/2 tablespoon oil around the edges of the wok to prevent stickiness.
10. Flip each individual piece over and sear it for 3 minutes. 
    
    
11. Add the garlic and ginger to the wok. Cook it for 30-40 seconds without too much stirring. 

    

    
    
12. Add the thin strips of onion and cook it for 30 seconds without stirring. 

    
    
13. Add the seasoning of the cooking wine, salt, sugar and curry powder and stir it to distribute. 
14. Add the potatoes and carrots back to the wok and stir them in. 

    
    
15. Add 3 cups boiling water enough to cover the ingredients. Cover it with a lid and bring it to a boil over high heat. Uncover it and give everything a stir. 

    
    
16. Give the sauce a taste and adjust if needed..
17. Lower the heat to medium and cook covered for 20 minutes. 

    
    
18. Check the doneness of the potatoes. When they are readily cooked, turn the heat up to high to reduce the sauce. 
    
19. Add the red/yellow onion and 4 tablespoons coconut milk. Stir them it constantly.

    

    
    
20. Add 1 teaspoon sesame oil for a nutty aroma and a quick dash of 1 teaspoon oil for extra shine. Turn off the heat and plate it. Garnish the dish with chopped spring onion. 

    

    
    

How To Cook Chicken & Broccoli Stew

 

Ingredients

• 1/2 head broccoli
• 500 grams chicken pieces
• 1 cup corn kennels
• 1 medium carrot, diced
• 1 cup all-purpose cream
• 2 teaspoons butter 
• 1 sachet Japanese Dashi or 1 piece chicken broth cube
• 1/2 medium onion, chopped
• 5 cloves garlic, chopped

Instructions

1. Season the chicken with salt and pepper. Rub and marinate it for 15 minutes. 
   
   
   
2. In a pan or wok, add some cooking oil.
3. Add the butter
4. Saute the garlic until aromatic. 
5. Add the onion and saute it untill translucent. 
6. Add the chicken. Sear both sides untill browned. 

   

   

   
   
7. Add water. Add the Japanese Dashi or chicken broth cube. 

   

   
   
8. Cover and simmer it for 30 minutes. 

   
   
9. Add the carrots. Simmer it for 5 minutes.

   

   
   
10. Add the all-purpose cream and bring it to a simmer. 

    

    

    
    
11. Season it with salt & pepper if you are not using Japanese Dashi. 
12. Add the corn kennels. 

    

    
    
13. Add the broccoli. Simmer it for a minute or two.

    

    
    
14. Top with dried parsley. 

    

    
    
    

 

How To Cook Pineapple Fried Rice

 

Ingredients

• 510 grams leftover rice
• 454 grams water (for cooking rice)
• pineapple slices
• 1/2 carrot, chopped into small cubes
• green onion (white), diced
• 3 eggs, beaten
• 1/2 teaspoon salt (for sesaoning egg)
• 1 tablespoon oil (for cooking egg)
• 2 teaspoons oil (for cooking proteins)
• 2 tablespoons oil (for stir-frying rice)
• 1 teaspoon sesame oil

Shrimp marinade ingredients 

• 20 shrimps (peeled, deveined and cut in half lengthwise)
• 1 teaspoon corn starch
• 0.13 teaspoon white pepper

Chicken marinade Ingredients

• 6 oz chicken breasts
• 0.13 teaspoon white pepper
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 tablespoon salt

Rice Seasoning Ingredients

• 2 teaspoons salt
• 1 teaspoon sugar
• 2 teaspoons light soy sauce
• 1 tablespoon oil

Instructions

1. Blanch both the carrot and pineapple slices for 40 to 50 seconds. U can omit this step if you are using canned pineapple. Set it aside. 
   
   
   
2. Heat a wok over high heat. Add 1 tablespoon oil and spread it around the wok. 
3. Pour the eggs into the wok. Stir it and cook for 20 seconds.Transfer it to a bowl. 
   
   
   
4. Add 1 teaspoon oil to the wok. Reduce the heat to medium-high. Add the chicken pieces across the wok without flipping to brown one side. Flip them over after 20-30 seconds and cook the other side untill the meat turns white. 

   

   
   
5. After another 30 to 40 seconds, add the shrimps. 
6. Add 1 teaspoon oil and stir fry the proteins until the shrimps turn orange.for about 1 minute. Transfer both the chicken and shrimps to a bowl and set it aside.
7. Increase the heat to medium-high. Flip the rice over with a spatula and cook it for 30 seconds without stirring it.
8. Stir the rice and cook it for another 30 seconds. 
9. Reduce the heat to medium. Add 1 tablespoon oil around the perimeter of the wok and continue to stir fry it for another 30 seconds. 
10. Add the pineapple and carrot. Reduce the heat to low and cook it for 2 minutes. 

    

    
    
11. Add the rice seasoning mixture and stir it for another 1-2 minutes. 
12. Add the shrimps and chicken pieces back into the wok. Cook it for 25 to 30 seconds. 

    

    
    
13. Add the cooked eggs and increase the heat to high. 
14. Add the finishing 1 tablespoon oil around the perimeter of the wok. Cook while stirring it quickly for 40 seconds. 

    
    
15. Add the diced green onions and stir it for one final 2 minutes.
16. Drizzle in 1 teaspoon sesame oil. Stir it and turn off the heat. 

    

    
    

How To Cook classic Beef Fried Rice

 

Ingredients For the Beef

• 285 grams beef, cut into bit-sized pieces
• 0.13 teaspoon salt
• 1/2 tablespoon water
• 0.06 teaspoon baking soda
• 1/2 teaspoon dark soy sauce
• 1/2 teaspoon corn starch
• 1/2 teaspoon cooking oil

For the rest of the ingredients

• 1/2 tablespoon hot water
• 0.13 teaspoon sugar
• 0.25 teaspoon sesame oil
• 0.75 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• Fresh ground white pepper
• 2 1/2 cups leftover rice
• 1 1/2 tablespoons canola oil, divided
• 1 egg, beaten
• 1/2 medium onion, diced
• 1/2 cup green peas
• 1/2 scallion, chopped
• 1/2 tablespoon Shaoxing wine

Instructions

1. Combine the beef, salt, water, baking soda, dark soy sauce, cornstarch and oil in a bowl. Stir it untill well-incorporated. Set it aside. 
   
   
   
2. Combine the hot water, sugar, sesame oil, soy sauces and white pepper in a small bowl. This is the sauce to be added to the rice later.
3. Heat the wok over medium-high heat. Add 1 tablespoon oil and egg. Scramble them untill it is cooked. Set it aside. 

   

   
   
4. Spread 1 tablespoon oil around the perimeter of the wok. Add the marinated beef in one layer and sear it for 20 seconds. Stir it untill about 70% done. Set it aside. 

   

   
   
5. Add the last tablesppon of oil over medium-high heat. Saute the onion untill translucent about 2 minutes.
6. Add the rice, using a spatula to flatten out and break up any large clumps.
7. Once the rice is warmed through, add the sauce mixture. Stir the rice with a scooping motion untill the grains are evenly coated with the sauce. 

   

   

   
   
8. Add the beef and any juices from the bowl. Stir fry it for 1 minute. 

   

   
   
9. Add the eggs, green peas and the scallions. Continue stir-frying it for another 30 seconds. 
10. Push the rice into the middle of the wok to let the perimeter of the heat in the wok heat up. After 20 seconds, add1 tablespoon of Shaoxing wine around it. Stir it for another 20 seconds.
11. Taste the rice to see it needs more salt, soy sauce or white pepper and season it accordingly. 

    

    
    

How To Cook Mixed Vegetable Stir Fry

 

Ingredients

• 1/2 cabbage
• 1/2 broccoli head
• 1/2 shredded carrots
• 2 garlic cloves (pressed or minced)
• 1 tablespoon olive oil (for stir-frying)
• 1 teaspoon sesame oil (for flavoring)
• salt to taste
• black pepper

Instructions

1. Heat up water in a large pot, filled about 2/3 of the way. Add a few drops of oil to it. This will allow the vegetables to retain its colours. 
   
   
   
2. Rinse the cabbage and cut it into 1-inch pieces. Shred the carrots. Rinse the broccoli and cut it into bit-sized florets. Set them aside. 
3. Once the water boils, drop the vegetables into the wok. Stir it and turn up the heatand bring it to a boil. Let the vegetables blanch for 3 minutes. Transfer them to a colander and drain it. 

   

   
   
4. Heat up the wok or skillet with 1 tablespoon olive oil over medium-high heat.
5. Add minced garlic and saute it for 20 seconds to release the aroma. 

   

   
   
6. Add the vegetables and fry it. Stir it constanly for about 3 minutes. 
7. Season it with salt and pepper to taste. Add sesame oil and continue to stir it for another 20 seconds or so. 

   

   
   
8. Remove it from heat and serve immediately. 

   

   
   
   

How To Cook Corn & Tomato Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 shallots, coarsely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 1/4 cups frozen corn, thawed
• 3 cups low-sodium chicken broth or 1 sachet Japanese Dashi
• 1/4 cup fresh basil leaves, chopped

Instructions

1. In a saucepan, heat the oil over medium-high heat.
2. Add the shallots, salt and pepper. Cook and stir it occasionally untill soft about 3 minutes. 
   
   
   
3. Place the cooked shallots, corn and chicken broth in a blender. Blend it untill smooth. 
4. Pour the corn mixture back into the saucepan. Bring it to a simmer over medium heat. Cook it for 5 mnutes, stirring it occasionally. 

   
   
5. Remove the saucepan from the heat. Stir in the tomatoes and basil. 

   

   
   
6. Stir the tomatoes and basil occasionally untill thoroughly cooked. 

   
   
7. Ladle the soup into serving bowls.