Chicken Quesadilla (Mexican Melt)

2 flour tortillas

1/3 cup taco sauce

1 cup shredded barbecued chicken

1 cup grated cheddar or mozzarella cheese

2 spring onions, finely chopped

Sour cream and paprika, to serve

 

1. Heat a dry non-stick frying pan. Place one torilla in pan and spread lightly with taco sauce. Cook tortilla over medium heat for 2-3 mins.
2. Arrange shredded chicken evenly over torilla; sprinkle with grated cheese and finely chopped onion. Place second torilla on top; cook for 2 mins.
3. Turn tortilla over and cook other side until cheese has melted and the quesadilla is heated through. Remove from pan. Cut into wedges. Serve with a small dollop of sour cream sprinkled with paprika, if desired.

Note : Tortillas are thin, round flatbreads made from wheat flour or cornmeal.

 

Ultimate Chicken Fingers

Ingredients :

3 boneless skinless chicken breasts (about 1 lb), cut crosswise into 1/2 inch strips

2/3 cup Original Bisquick Mix

1/2 cup grated Parmesan cheese

1/2 tsp salt

1/2 tsp paprika

1 egg, slightly beaten

3 tbsp butter or margarine, melted

 

HEAT oven to 450F. Line cookie sheet with foil; spray with cooking spray. In 1-gallon reasealable food-storage plastic bag, mix Bisquick Mix, cheese, salt and paprika.

 

DIP half the chicken strips into egg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.

 

BAKE 12-14 min, turning halfway through bake time with pancake turner, until no longer pink in center.

 

Apple & Chicken Soup

Ingredient

3 Granny Smith apples (green cooking apples), cored and cut into wedges.

300g carrot, peeled and cut into wedges

20g Chinese almonds, put into colander and rinse in tap water

40g honey dates, also rinsed

1 chicken, about 1-1/2 kg, skinned and cut into bite sized pieces

2500ml water

1/2 tsp sugar

1 tsp BOVRIL

 

Method

1. Put all teh ingredients except the BOVRIL into a heavy bottomed pan and cook covered over medium heat for about one hour removing any scum that surfaces.
2. Turn the heat to low and simmer for another 20 mins.
3. Stir in BOVRIL and serve soup hot.

 

Spicy Black Bean Chicken and Capsicum

Ingredients :

2 large chicken breasts, skinned and deboned

1 tblsp rice wine

1/2tsp sugar

2-1/2 tblsp Lee Kum Kee Spicy Black Bean Sauce

2 tblsp water

1 small red capsicum

1 small green capsicum

3 tblsp oil

3 cloves garlic, minced

2 shallots, minced

1 tblsp coriander root, finely chopped

6-8 steamed Chinese buns, to serve

 

Method :

1. Slice chicken breast meat into thin strips. (To make this easier, first chill chicken in the freezer until firm but not frozen.) Mix chicken with wine, sugar and 1/2 tblsp of Lee Kum Kee Spicy Black Bean Sauce. Cover and marinate for 20 mins.
2. Mix remaining spicy black bean sauce with water and set aside. Halve capsicums and remove core, seeds and pale ribs. Slice into thin strips about the same size as the chicken.
3. Heat oil in a wok over high heat. When hot, add garlic, shallots and coriander root. Fry for 30 seconds, then add capsicums. Fry for another 30 seconds and add chicken. Stir-fry vigorously fo r1 min, then add black bean sauce and fry 1 to 2 mins more, or until chicken and capsicums are cooked.
4. Dish up and spoon mixture into steamed buns to serve.

 

Claypot Chicken Rice

Ingredients :

70 grams of “Vee Foods” chicken

50 ounces rice

80 ounces water

1 tablespoon vegetable oil

1 clove garlic – chopped

30 grams salted fish

4 pieces Chinese mushroom – soaked and sliced

1 piece Chinese sausage – sliced

1 stalk spring onion – chopped

 

Sauce :

3 teaspoons soy sauce

1 teaspoon dark sauce

1 teaspoon sugar

1 teaspoon oyster sauce

1 tablespoon hot water

1 teaspoon sesame oil

Pinch of salt

 

Directions :

1. Place oil, garlic, salted fish and Chinese mushroom into bowl, microwave for about 2 mins. Set aside.
2. Mix rice and water into a microwaveable claypot/container, microwave for about 10 mins.
3. Mix all sauces. Set aside.
4. When the rice is about to dry, add in mixture No. 1, “Vee Foods” chicken and Chinese sausage, then cook for another 3 mins.
5. When the rice is cooked, pour the sauces onto the cooked rice and sprinkle some spring onion on top.
6. Ready to serve.

 

Fried Chicken Udon with Black Pepper

Ingredients :

70 grams of ‘Vee Foods” chicken

2 packs of udon

1/2 carrot – sliced

3 pieces baby corn – sliced

4-5 pieces green beans

1 onion – sliced

1 clove garlic – chopped

1 cup of water/chicken broth

2 tablespoon vegetable oil

3 teaspoons soy sauce

2 teaspoons dark sauce

1-1/2 teaspoons black pepper

1 teaspoon oyster sauce

 

Directions :

1. Heat vegetable oil in wok.
2. Add garlic and stir-fry.
3. Add carrot, onion and bab corn, continue to stir-fry.
4. Add 1 teaspoon of soy sauce and water, boil for 1-2 mins.
5. Add udon and “Vee Foods” chicken.
6. Stir in all the sauces and black pepper, bring to boil.
7. Ready to serve.

 

Baked Har Cheong Kai (Belacan Chicken)

Ingredients :

1.5 kg chicken, cut up into pieces

1 tbs. shrimp sauce (available bottled)

1 tbs rice wine

1 tsp sugar

1 tsp seasame oil

 

Method :

Trim obvious fat from teh chicken parts, but leave the skin on, unless you are extremely strict. Be aware however that grilling does allow for a substantial amount of fat to drip out of the skin.

Marinate the chicken in the shrimp sauce, rice wine, sugar and sesame oil.

Leave it covered overnight in the fridge to allow the meat to absorb the flavours. Do not omit the sugar as it helps to caramelise the chicken, giving it crispness.

Half an hour before serving, place marinated chicken on a baking tray.

Programme water oven to manual cook, supergrill function, for 20 mins. After preheating, place tray of chicken in oven and press start.

If using a conventional oven, preheat to 200C (fan-forced) and roast chicken pieces for half an hour.

Serve immediately with some cut limes and a fresh salad on the side.