Malaysian Chicken Wings Ingredients:

• 3 chicken wings, each chopped into 2 pieces
• 2 tbsp satay mix
• 1 tsp caster sugar
• 2 tbsp vegetable oil
• 1 pinch of ground white pepper
• 1 pinch of salt
• 2 tbsp plain unbleached flour
• 1 tbsp corn flour
• 2 tbsp rice flour
• 1 tbsp baking powder
• 1 tbsp tempura flour
• 100 ml sparkling water
• vegetable oil , for frying

Utensils Needed:

• 2 forks
• 1 bowl
• 1 serving plate
• 1 deep frying pan

• How to Cook Malaysian Chicken Wings Video

• Mix the batter
  Into a large bowl put 2 tablespoons of satay mix, 2 tablespoons of vegetable oil, a generous pinch of ground white pepper, a generous pinch of salt a teaspoon of caster sugar, 2 tablespoons of plain flour, 1 tablespoon of corn flour, 2 tablespoons of rice flour, 1 tablespoon of baking powder, and 1 tablespoon of tempura flour. Mix well.
  Create a well in the middle of the dry ingredients and pour in a little of the chilled sparkling water. Stir it in. It’s important that the water is chilled as it creates a lighter batter. Continue mixing the water in a little at a time.
  Coat the liquid around the edge of the bowl, this will allow you to see the consistency clearly. Don’t mix it to a completely smooth consistency; this batter is characteristically a bit lumpy.
  

• The Chicken
  Spoon the 6 chicken pieces into the spicy batter. Mix well to ensure that each piece is coated.

• Fry
  Fill a third of the pan with vegetable oil and place it over a low heat. It may take up to 20 minutes to reach the right temperature. Don’t be tempted to turn the heat up as warming the oil too quickly can lead to it igniting. To test if the oil is hot enough drop in a little of the batter. If the batter floats on the surface with the oil bubbling around it you are ready to go.
  Alternatively, use a thermometer. Hold it over the pan to read the temperature. Wait until it reads about 190 degrees Celsius, or 374 Fahrenheit. Grip a piece of chicken between two forks and carefully place in the hot oil. Add each piece one at a time.
  Be sure not to crowd the pan. It’s important that each chicken piece has room, so cook larger quantities of chicken in batches. Give the pan a little shake if the pieces have stuck to the bottom, they will soon free up and float to the top.
  After about 2 minutes turn the chicken. Move the pieces about a little to ensure they cook evenly. When the batter has turned a golden brown, after about 4 to 5 minutes, the chicken is cooked. Carefully remove one at a time and place on some kitchen towel to soak up the excess oil.
  
• Serve
  You could serve the chicken wings on a banana leaf to add some colour, but any serving plate will do. Chicken wings make a great starter, served while they are still hot with some sweet chilli sauce. Try them with a cold beer or a crisp dry white wine.

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Chicken teriyaki is one of the most popular Japanese dishes today. Learn from master chef and founder of the Sushi Chef Institute in Los Angeles, California Andy Matsuda how to make this wonderful dish step by step.

The word ‘teriyaki is a combination of two Japanese words, teri, “luster”, and yaki, “to grill or broil”. The mirin in the sauce gives a good lustre to meat as it is cooked. Traditionally it was used with fish. It can also be used as a marinade for pre-cooked meat and poultry, as well as a delicious baste for items on the grill or rotisserie. Teriyaki sauce is a complement to virtually any type of meat (as long as you adjust the flavors accordingly), especially steak, chicken, fish and pork.

Estimated cooking time: 1 hour and 30 minutes

• 230 g chicken breast
• ¼ medium bunch of broccoli
• ¼ large carrot

• 90 ml mirin
• 60 ml soy sauce
• 60 ml sake
• white pepper
• salt
• 85 g flour
• 1 skillet
• 1 sauce pan

How to Make Japanese Chicken Teriyaki Video

• Step 1: Prepare The Vegetables
  First we start by cutting the broccoli and the carrots. Presentation of Japanese food depends a lot on cutting techniques, so take care when you cut them. Experts like Chef Matsuda may alternate knife angles or roll the vegetable as he cuts.
• Step 2: Season The Chicken
  Sprinkle a little white pepper and salt on both sides of the chicken breast. Now coat the chicken with a bit of flour.
• Step 3: Make The Sauce
  To make the teriyaki sauce, mix 2 oz of soy sauce with 3 oz of mirin, or a ratio of 4 parts soy sauce to 6 parts mirin.
• Step 4: Boil The Vegetables
  Place the cut broccoli and carrots in a pot of boiling water to cook. The broccoli will cook faster than the carrots, so remove the broccoli after a few minutes and let the carrots cook a little longer.
• Step 5: Make The Garlic Oil
  Place a few pieces of unwrapped garlic on a skillet with a generous amount of vegetable oil on low heat so it will not burning. Stir occasionally and cook for a few minutes and then remove.
• Step 6: Cook The Chicken
  Pan fry the chicken in the skillet for about 4-5 minutes on medium heat and then flip and cook the other side of the chicken breast for another 2 minutes. When fully cooked, pour in about 2 oz of sake into the skillet to flash or flambé the chicken.
• Step 7: Reduce The Sauce
  Now add in the teriyaki sauce and cook to reduce the sauce until it is thick and hearty.
• Step 8: Prepare To Serve
  Delicately cut the chicken breast. Place the broccoli and carrots on the plate, followed by the cut chicken breast. Now douse the teriyaki sauce over the chicken. Time to eat. Enjoy

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Tom kha gai or Thai Coconut Soup is a hot sweet soup made with coconut milk, lemon grass and chicken. The name literally translates to boiled galangal chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.

There are other versions made with either seafood (tom kha talay) or mushroom (tom kha het) too. All follow a similar recipe.

Estimated cooking time: 45 minutes

• 17 fl oz coconut milk
• 17 fl oz chicken stock
• 5 cm of galangal , peeled and chopped, (or ginger)
• 4 lemongrass stalks , thinly sliced
• 2 kafir lime leaves
• 1 large chicken breast , cubed

• 2 green chillies , sliced
• 4 Tbsp fish sauce
• 1 Tbsp brown sugar
• a few sprigs of coriander
• 1 lime , halved

Kitchen utensils needed:

• 1 saucepan
• 1 wooden spoon
• 1 ladle

How to Cook Tom Kha Gai Video:

• Step 2: Begin the stock
  Put the coconut milk, stock, galangal or ginger, lemongrass and the lime leaves into the saucepan and bring to a simmer. Cook for 5 minutes.

• Step 3: Finish the soup
  Now add the chicken, the chillies, the fish sauce and the sugar and bring to a boil. Cook it for another 7-10 minutes.

• Step 4: Garnish and serve
  Finally, ladle the soup into a bowl, add a squeeze of lime and garnish with coriander. Serve. Remember that the lemongrass and the lime leaves are not to be eaten. They are only for flavour!

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Ramen is a Japanese dish of noodles served in broth that originated in China. It tends to be served in a meat-based broth, and uses toppings such as sliced pork , dried seaweed, kamaboko, green onions, and even corn.

Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.

Estimated cooking time: 1 hour and 50 minutes

• 25 fl oz chicken broth
• 2 Tbsp peanut oil
• 1 ½ leeks, chopped
• 1 carrot, chopped
• 2 cm of ginger, peeled and chopped
• 2 cloves of garlic, crushed
• 2 Tbsp soy sauce
• 5 2⁄3 oz noodles

• 1 chicken breast
• 6 oyster mushrooms
• 2 eggs, hard boiled
• 1 spring onion, sliced
• salt and pepper

Kitchen Tools

• 2 saucepans
• 1 wooden spoon
• 1 sieve
• 1 slotted spoon
• 1 chopping board
• 1 knife
• 1 ladle
• 1 tray

Video Instructions:

• Step 2: Make the broth
  Heat one of the saucepans over a moderate temperature and add the peanut oil followed by the leeks. Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes. Next, stir in the chicken stock and the soy sauce and finally season with salt and pepper. Bring to a simmer and cook for 15 to 20 minutes.

• Step 3: Sieve the broth
  Place the sieve over the other saucepan and strain the broth.
  Then put it back on the heat.

• Step 4: Poach the chicken and mushrooms
  Place chicken, followed by the mushrooms into the hot broth. Slowly poach for about 7 minutes. Don’t let it boil: keep it over a low heat. If the chicken becomes too hot it will dry out: this way it will stay moist. Using the slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside.

• Step 5: Cook the noodles
  Add the noodles to the broth and raise the heat to a simmer. Leave them to cook for about 3 minutes.

• Step 6: Prepare the chicken
  Moving lengthwise along the chicken breast, cut into fairly thin slices. Then take the hard boiled eggs and chop them in half.

• Step 7: Serve
  Place the noodles into a soup bowl and ladle the broth on top. Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions. Add a little more broth and your soup is ready.In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

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