Chicken Cutlet

Ingredients:

• 6 Chicken breast halves, skinless and boneless • 2 Eggs • 1/4 Cup freshly grated parmesan cheese • 3/4 Cup Italian bread crumbs • 2 tbsp Butter • Freshly ground pepper to taste • Olive or vegetable oil as needed • Salt to taste

How to make Chicken Cutlets:

• Put the chicken breasts between sheets of plastic wrap or waxed paper. • Pound it with a kitchen mallet or rolling pin till they are evenly about 1/4-inch thick. • In a bowl combine the bread crumbs, parmesan cheese, salt and pepper, mix well. • In another bowl, beat eggs. • Dip the meat in the eggs and after that in the crumb mixture. • Put the crumbed cutlets into the refrigerator till nearly time to serve. • In a big skillet, heat butter and oil on medium-high flame till hot. • Cook the cutlets on each side till golden brown, for about 5 minutes till the juices run clear.

Chicken Chop With Mushroom Sauce

Ingredients

• 1 piece of chicken breast
• potato wedges
• lettuce
• tapioca flour
• 2 finely chopped shallots
• 1 finely chopped garlic
• 1 egg
• diced mushrooms
• 1 green pepper
• oyster sauce
• Worcester sauce
• thick cream
• salt and black pepper (preferably peppercorn)
• water

Instructions:

1. Tenderise the chicken. If you have a contraption for this, that's fine. As for me, I dont and it all boiled down to brute force. I let my fists do the work.
2. Marinate the chicken breast with Worcester sauce and leave to rest for 30 minutes
3. While waiting, remove the skin of the green pepper. To do this, roast the pepper on your stove. The reason also is that it gives a smoky flavour and add another dimension to the taste. Along the way, you will hear some crackling noises. It truly freaked me out as I thought something might explode. (Just imagine the coroner's report - cause of death by green pepper. What a way to end your life). However, I later learnt that this just means that it's roasting. Keep rotating till every area has blackened. Once done, soak the peppers in cold water to stop the cooking process. Scrap off the skin with the sharp end of the knife and chop accordingly.
4. Once the chicken breast has been marinated, dip it in egg before coating with flour. Cover all areas evenly. Add salt and pepper accordingly.
5. Deep fry the chicken breast till golden brown.
6. To prepare the sauce, saute the shallots and garlic followed by mushrooms and peppers.
7. Add in the oyster sauce followed by water. To heat up things, add in the black peppercorn.
8. Thicken the sauce by adding some cream.
9. Pour onto the chicken and serve.

Hainanese Chicken Rice

Chicken

2 kg whole chicken

1 inch bruised ginger

2 cloves crushed garlic

2 tablespoons sesame oil

1 teaspoon light soy sauce or to taste

 Rice

4 cups long grain rice

3 cloves sliced garlic

1 inch sliced ginger

1 tablespoon cooking oil

5~6 cups chicken stock

Salt to taste

2 teaspoon sesame oil

Preparing Rice

Wash and drain the long grain rice. Heat the oil in the rice cooker and saute the garlic and ginger until fragrant. Add the well drained rice and fry for another 3 minutes. Add the chicken stock, salt and sesame oil. Cook until all the liquid has been absorbed without closing the cover. Then cover the pot tightly and reduce the heat until it is cooked.

Chili sauce

6 fresh red chilies, seed removed

1 clove garlic

1 inch ginger

Salt to taste

2 teaspoons sugar

1 teaspoon vinegar

2 teaspoons chicken stock

Preparing Chili sauce

Mix all ingredients in a food processor and blend. Add in the chicken stock and place in a sauce bowl.

Preparations:

Using a big pot, bring the water to the boil. Add the chicken, ginger and garlic into the boiling water. Do not cover the pot. Boil for about 2~3 minutes before turning off the heat and cover for approximately 15~20 minutes for it to cool. Repeat the boiling and cooling process the second time. Use a fork or chopstick to test the doness of the chicken. Once properly cooked, take the chicken out and place it in a bowl. Pour cool boiled water over the chicken to stop the cooking even though it has been removed from the heat. Mix the soy sauce and sesame oil in a small bowl. Brush the mixture on the chicken. Find a well ventilated spot and hang the chicken. Keep enough of the chicken stock for the rice and chili sauce to be used later.

The remainder chicken stock can be reboiled for another 10 minutes with the cut pieces of the chicken legs and wings. Season the chicken stock with 2 cups of the vegetables of your preference. Continue to simmer until cooked. Add salt and pepper to season. Add the scallions. Keep the stock warm