咖哩叶鸡 (Curry Leaves Chicken)

材料 (Ingredient)
鸡腿 2只 斩块 (chicken thigh - 2 - cut into piece)
咖哩叶 2大匙 (curry leaves - 2tbsp)

腌料 (Marinade)
生抽 1小匙 (soy sauce - 1tsp)
盐 1/2小匙 (salt - 1/2tsp)
胡椒粉 1/2小匙 (pepper - 1/2tsp)
粟粉 1大匙 (corn flour - 1tbsp)

调味料 (Seasoning)
生抽 1大匙 (soy sauce - 1tbsp)
蚝油 1/2大匙 (oyster sauce - 1/2tbsp)
糖 1小匙 (sugar - 1tsp)
水 100ml (water - 100ml)


做法 (Method)
（1） 鸡肉加入腌料拌匀，腌1小时。
Mix chicken with marinade and marinate for 1 hour.

（2） 在镬里烧热油，炸鸡肉约5分钟。捞起沥干油份。
Deep-fry chicken in hot oil for about 5 minutes. Dish and drain.

（3） 留1大匙油爆香咖哩叶。
Heat up 1tbsp oil and saute curry leaves until fragrant.

（4） 加入鸡块和调味料大火炒至干就可。
Add in chicken and seasoning. Stir-fry at high heat until dry. Dish up.

咖哩叶鸡 (Curry Leaves Chicken)

可乐鸡翅 (Coke Chicken Wing)

材料 (Ingredient)
鸡翼 4只 斩件 (chicken wing - 4 - cut into 2 parts)
姜 5片 (ginger - 5 slices)
蒜头 3粒 拍扁 (garlic - 3 cloves - smashed)
可乐 1/2杯 (coke - 1/2 cup)

调味料 (Seasoning)
生抽 2大匙 (soy sauce - 2tbsp)
老抽 2大匙 (dark soy sauce - 2tbsp)
胡椒粉 少许 (pepper - appropriate)


做法 (Method)
（1） 把鸡翼放入滚水中拖水约2分钟，去血水。捞起，沥乾水份。
Blanch chicken wings in boiling water for 2 minutes to remove any blood and fat. Drain well.

（2） 烧热油镬，爆香姜片和蒜头。
Heat up oil and saute ginger slices and garlic until fragrant.

（3） 加入鸡翼，兜炒一会。然后加入调味料和可乐。
Add in chicken wings. Saute and continue to cook until lightly brown. Pour in the seasoning and coke.

（4） 用中火煮滚后，继续煮约20-25分钟或直至汁变浓稠。时不时兜匀，直至鸡翼熟透，和上了生抽颜色。
Bring to boil and continue to cook for 20-25 minutes or until sauce become thicken and chicken wings are cooked. Serve.

可乐鸡翅 (Coke Chicken Wing)

甜豆炒鸡丁 (Stir Fried Sugar Peas with Chicken)

材料 (Ingredient)

甜豆 1包 (sugar peas - 1 pack)
鸡胸肉 半边 切丁 (chicken breast - half - cut cube)
紅萝卜 1/2条，切片 (carrot - half - sliced)
小粟米 6条，切半 (baby corns - 6 - halved)
云耳 5-6片 (black fungus - 5-6 slice)
蒜蓉 1小匙 (chopped garlic - 1tsp)

腌料 (Marinade)
生抽 1 1/2小匙 (soy sauce - 1 1/2tsp)
粟粉 1/2小匙 (corn flour - 1/2tsp)
糖 1/2小匙 (sugar - 1/2tsp)
胡椒粉 少许 (pepper - appropriate)

调味料 (Seasoning)
生抽 1小匙 (soy sauce - 1tsp)
蚝油 1小匙 (oyster sauce - 1tsp)
糖 1/2小匙 (sugar - 1/2tsp)
麻油 少许 (sesame oil - appropriate)
水 3大匙 (water 3tbsp)
粟粉 1小匙 + 水 1大匙 打芡用 (corn flour 1tsp + water 1tbsp for thickening)


做法 (Method)

（1） 把云耳浸软后，加入烧水略煮2-3分钟。切去顶部污物硬块，切粗。
Soak black fungus until softened. Blanch in boiling water for 2-3 minutes. Cut the roots. Cut into small pieces.

（2） 鸡胸加入腌料拌匀，备用。
Marinate chicken with marinade.

（3） 撕去甜豆尾部和头部的纤维，冲洗乾净。烧一锅水，加少许盐。然后加入甜豆，用大火煮约2-3分钟。捞起随即放入冷水中浸一会。沥乾水份备用。
Remove the tissue of the peas, from tail to top. Rinse and blanch in salt boiled water for about 2-3 minutes. Then immediately soak in cold water. Drain well.

（4） 烧热油镬。加入鸡肉，用中大火炒熟。盛起备用。
Heat up oil in a wok. Add in chicken and use medium-high heat cook until cooked. Dish and drain.

（5） 爆香蒜蓉。加入红萝卜和小粟米炒匀。
Saute garlic until fragrant. Stir fry carrots and baby corns.

（6） 加甜豆和调味料。
Add in peas and seasoning.

（7） 加入云耳煮片刻至汁收干些。鸡肉回镬，打芡。上碟。
Add in black fungus and cook until sauce dries up a bit. Add chicken and stir quickly. Thicken with corn flour water and dish up.

甜豆炒鸡丁 (Stir Fried Sugar Peas with Chicken)

芥菜鸡 (Chicken with Mustard Greens)

材料 (Ingredient)
甘榜鸡 半只 (kampung chicken - 1/2）

芥菜 1颗 (musturd greens - 1)
姜 4片 (ginger - 4 slices - shredded)

调味料 (Seasoning)
盐 1小匙 (salt - 1tsp)
酒 1大匙 (wine - 1tbsp)


做法 (Method)
（1） 甘榜鸡洗净，切块后加入烧水略煮去血水。
Rinse and cut kampung chicken into pieces. Blanch in the boiling water.

（2） 芥菜洗净，切片。放入烧水烫一下，捞起。
Rinse and slice the mustard greens. Blanch in the boiling water.

（3） 用焖烧锅内锅烧一锅水。水滚后，放入鸡块。小火煮5分钟
Boil water using inner pot of Thermal Cooker. When water boiling, put in chicken and simmer for 5 minutes.

（4） 移置内锅到外锅，盖好，焖至少1小时。
Transfer the inner pot into the outer container and close the lid. Leave for a minimum of 1 hour.

（5） 再次煮滚汤后，加入芥菜、姜丝和调味料煮约8-10分钟。
Boil the soup again and add in mustard greens,shredded ginger and seasoning. Boil for 8-10 minutes. Serve.

芥菜鸡 (Chicken with Mustard Greens)

蒜香蜜汁鸡翅 (Roasted Garlic Chicken Wing)

材料 (Ingredient)
鸡翅旁 6只 (chicken wing - 6)
蒜头 1整颗 (garlic - 1 whole piece)
生姜 1块 (ginger - 1 piece)

腌料 (Marinade)
蚝油 1大匙 (oyster sauce - 1tbsp)
绍兴酒 1大匙 (siew heng wine - 1tbsp)
生抽 2大匙 (soy sauce - 2tbsp)
老抽 1茶匙 (dark soy sauce - 1tsp)
盐 1/4小匙 (salt - 1/4tsp)
白糖 2小匙 (sugar - 2tsp)
五香粉 1小匙 (five spice powder - 1tsp)

调味料 (Seasoning)

蜂蜜 2大匙 (honey - 2tbsp)


做法 (Method)
（1） 蒜头和生姜磨成蓉。加入腌料拌匀。涂抹在鸡翅膀上，放入冰箱腌隔夜。
Chopped garlic and ginger until very fine. Add in marinade and mix well. Rub the mixture all over the chicken wing and marinate overnight in fridge.

（2） 以200度预热烤箱，将鸡翅膀放在烤网，放入烤箱内烤12分钟。
Preheat oven to 200 degree。Place chicken wing on the baking tray and put in oven for 12 minutes.

（3） 取出鸡翅膀，将两面再涂抹上腌料，翻过面再烤12分钟。
Take out the chicken wing and rub the marinade to both side. Turn to the other side and put back into oven for another 12 minutes.

（4） 取出鸡翅膀，两面涂抹上蜂蜜，再烤2分钟即可.
Take out the chicken wing and spread the honey to both side. Put into oven for 2 minutes.

蒜香蜜汁鸡翅 (Roasted Garlic Chicken Wing)

豉香鸡丁 (Chicken Cube with Black Bean)

材料 (Ingredient)
鸡腿肉 2个 切丁 (boneless chicken thigh - 2 - cut cube)
蒜茸 1/4大匙 (chopped garlic - 1/4tbsp)
姜 5片 (garlic - 5 slices)
灯笼椒 2粒 切丁 (capsicum - 2 - cut cube)
豆豉 2大匙 浸软 (fermented black bean - 2tbsp - soaked)

醃料 (Marinade)
盐 1/2小匙 (salt - 1/2tsp)
生抽 1小匙 (soy sauce - 2tsp)
胡椒粉 1/4小匙 (pepper - 1/4tsp)
粟粉 1大匙 (corn flour - 1tbsp)

调味料 (Seasoning)

蚝油 1/2大匙 (oyster sauce - 1/2tbsp)

生抽 1小匙 (soy sauce - 1tsp)
糖 1小匙 (sugar - 1tsp)
麻油 1/2小匙 (sesame oil - 1/2tsp)
绍兴酒 1小匙 (siew hing wine - 1tsp)
水 2大匙 (water - 2tbsp)
粟粉 1大匙 + 水 2大匙 打芡用 (corn flour 1tbsp + water 2tbsp for thickening)


做法 (Method)
（1） 鸡丁加入腌料拌匀腌30分钟。
Mix chicken cube with marinade and marinate 30 minutes.

（2） 鸡丁放入热油中炸5分钟，沥干油份。
Deep-fry chicken cube in hot oil. Dish and drain.

（3） 烧热1大匙油，爆香蒜茸和姜片。加入豆豉炒香。
Heat up 1tbsp oil, saute chopped garlic and ginger slices until fragrant. Add in fermented black bean and stir-fry till aromatic.

（4） 加入调味料和鸡丁，加盖焖5分钟。
Add in seasoning and chicken cube. Cover and simmer for 5 minutes.

（5） 加入灯笼椒炒匀，打芡即可。
Add in capsicum and mix well. Thicken with corn flour water and dish up.

豉香鸡丁 (Chicken Cube with Black Bean)

自配腌料烤鸡翅膀 (Roasted Chicken Wing)

这是小辣椒有了烤箱学的第一道菜。时间过得真快，不是不觉已经过了6-7年了。
KingKong 说小辣椒做的比 Pizza Hxx 还好吃。‘拍谢‘啦

材料 (Ingredient)
鸡翅膀 8只 (chicken wing - 8)

醃料 (Marinade)
蚝油 4大匙 (oyster sauce - 4tbsp)
生抽 3大匙 (soy sauce - 3tbsp)
甜生抽 1大匙 (sweet soy sauce - 1tbsp)
老抽 1/4小匙 (dark soy source - 1/4tsp)
胡椒粉 1小匙 (pepper - 1tsp)
盐 少许 (salt - little)


做法 (Method)
（1） 鸡翅膀加入腌料拌匀腌过夜。
Mix chicken wing with marinade and marinate over night.

（2） 将鸡翅膀拿出来放在室温下。
Bring chicken wing to room temperature before roasting.

（3） 预热烤箱180度，用上下火和风扇。放鸡翅膀于中上层烤约15分钟。
Preheat oven to 180 degree C with both upper and lower heat as well as fan. Place chicken wing on the rack in the middle of the oven to roast 15 minutes.

自配腌料烤鸡翅膀 (Roasted Chicken Wing)

蒜香辣椒鸡 (Spicy Garlic Chicken)

材料 (Ingredient)
鸡全腿 2个 斩块 (chicken whole leg - 2 - cut into pieces)
炸油 1杯 (deep-frying oil - 1 cup)

醃料 (Marinade)
盐 1/2小匙 (salt - 1/2tsp)
粟粉 1小匙 (corn flour -1tsp)
水 1大匙 (water - 1tbsp)

汁料 (Sauce)
蒜茸 2大匙 (chopped garlic- 2tbsp)
红辣椒 1条 切碎 (red chilly - 1 - chopped)
番茄酱 2大匙 (tomato sauce - 2tbsp)
辣椒酱 3大匙 (chilly sauce - 3tbsp)
糖 1/2大匙 (sugar - 1/2tbsp)
盐 1/4小匙 (salt - 1/4tsp)
水 100ml (water - 100ml)


做法 (Method)
（1） 鸡腿加入腌料拌匀腌30分钟。
Mix chicken with marinade and marinate for 30 minutes.

（2） 烧热炸油，放入鸡肉炸至金黄色及熟，捞起沥干油分。
Heat up oil for deep frying, deep fry the chicken until golden and cooked. Dish and drain.

（3） 留油1大匙，爆香算茸，加入全部汁料煮滚。
Leave 1tbsp oil in wok, saute chopped garlic until fragrant. Add sauce ingredient and bring to boil.

（4） 加入鸡肉炒匀便可上碟。
Add in fried chicken and stir fry until well mixed.

蒜香辣椒鸡 (Spicy Garlic Chicken)

咸蛋香酥鸡 (Fried Chicken with Salted Egg)

材料 (Ingredient)
鸡全腿 2个 斩块 (chicken whole leg - 2 - cut into pieces)
炸油 1杯 (deep-frying oil - 1 cup)

醃料 (Marinade)
麻油 1/2小匙 (sesame oil - 1/2tsp)
盐 1/2小匙 (salt - 1/2tsp)
粟粉 1大匙 (corn flour -1tbsp)
面粉 1大匙 (flour - 1tbsp)
水 1大匙 (water - 1tbsp)
胡椒粉 少许 (pepper - appropriate)

汁料 (Sauce)
咸蛋黄 2粒 (salted egg yolk- 2)
咖哩叶 1大匙 (curry leaf - 1tbsp)
指天椒粒 1小匙 (chopped chilly padi - 1tsp)
淡奶 200ml (evaporated milk - 200ml)

调味料 (Seasoning)
糖 1小匙 (sugar - 1tsp)
胡椒粉 少许 (pepper - appropriate)


做法 (Method)
（1） 鸡腿加入腌料拌勻腌1小时。
Mix chicken with marinade and marinate for 1 hour.

（2） 烧热炸油，放入鸡肉炸至金黄色及熟，捞起沥干油分。
Heat up oil for deep frying, deep fry the chicken until golden and cooked. Dish and drain.

（3） 蒸熟咸蛋黄，压碎。
Steam and mash the salted egg yolks.

（4） 放入油1大匙，放入咸蛋黄碎、咖哩叶和指天椒炒香，再加入淡奶和调味料煮。
Put 1tbsp oil in wok, stir fry mashed salted egg yolk, curry leaf and chilly padi until fragrant. Add in evaporated milk, seasoning and bring to boil.

（5） 加入鸡肉炒至汁浓稠便可上碟。
Add in fried chicken and stir fry until well mixed and the sauce has thickened.

咸蛋香酥鸡 (Fried Chicken with Salted Egg)