Tag Archives: chicken recipe

Lenggong Kampong Chicken with Garlic Ginger Paste

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By Pauline Chang

  • 1 Lenggong Kampong Chicken – 3kg

    Recipe by Pauline Chang
    Lenggong Kampong Chicken with Garlic Ginger Paste
  • Water – one pot just enough to cover chicken completely
  • 1 tbsp. Salt
  • ½ tbsp. Rock Sugar

Ingredients (A):

  • 1 pc (thumb size) Ginger – smashed
  • 1 stalk Spring Onions

Garlic-Ginger Paste (B):

  • 150g young Ginger
  • 15 pcs Garlic
  • 5 pcs Shallots
  • ½ tsp. Salt
  • Some Cekor (‘lesser galangal’)
  • 1 tsp. Sesame Oil

Blend (B) and fry with oil till aromatic.

Chilli Sauce:

  • Blend together:
  • 10 pcs Red Chillies
  • 5 pcs Chili Padi
  • 3 inches young Ginger
  • Lime Juice to taste
  • Salt and Sugar to taste

Method:

  1. Put (A) inside cavity of chicken.
  2. When water boils, add in chicken
  3. Turn off heat and let chicken immerse in the water for 20-30 mins till cooked.
  4. Place chicken in a pot of tap water to cool (10 mins). Drip dry.
  5. Chop into pieces and place on plate.
  6. Serve with soya sauce, onion/sesame oil, garlic-ginger paste (B) and chilli sauce.
  7. Oyster sauce – 1 tbsp

Lemon Chicken Wings

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By Margarita Lee

Lemon Chicken Wings

Ingredients:

12 chicken wings
2 tbsp light Soya sauce
1 tbsp dark Soya sauce
1 tbsp oyster sauce
¼ cup water
3 inches piece brown cane sugar
1 lemon (cut into thin slices)
2 cloves garlic (crushed)

Marinade:

1 tbsp light Soya sauce
2 tbsp lemon juice
1 tbsp oyster sauce

Method:

  • Clean chicken wings. Pat dry with kitchen towel.
  • Marinate chicken wings with light soya sauce and oyster sauce.
  • Leave for 1 hour.
  • Sauté garlic with oil, put in chicken wings.
  • Add in lemon slices, light & dark soya sauce and oyster sauce, stir fry for 5 minutes.
  • Add water and cane sugar; simmer for 10 minutes with low heat.
  • Cook another 3-4 minutes with high heat until the sauce thickens.