Stir Fried Zucchini Noodles

Ingredients

Shredded Zucchini, about 3 medium sized shredded or cut into noodles
Julienned Mushrooms (Baby bella or white), about 5 large
Julienned Onion (Vidalia or white), 1 medium
Minced Garlic, to taste
Julienned Chicken (breast or thigh), about 2 breast or 4 thighs or any other protein
Chives, cut into 2.5 - 3" (optional)

Optional
Chili flakes/Chili slices

Fish sauce
Chinese wine/Sherry/Sake
White pepper
Salt
Olive oil/other cooking oil

Procedure
1. Season the chicken with salt, chinese wine and white pepper for about 15min.
2. Heat a frying pan on medium-high heat. When hot, swirl in about 2 tablespoon of oil. Add the chicken to the pan in a single layer. Cook till it's half done and flip and cook to just done. Remove from pan.
3. Wipe the pan with paper towels.
4. Heat frying pan on medium-high heat. When hot, swirl in about 1 tablespoon of oil. Add the onions and fry till onion starts to turn translucent.
5. Add garlic and brown it slightly, stirring frequently.
6. Add mushrooms and cook till slightly cooked, stirring frequently.
7. Add zucchini and cook till slightly cooked, add chives. Stir frequently. Cook till done.
8. Add cooked chicken back to the pan. Stir to mix.
9. Season with fish sauce and white pepper. Serve.

Chicken Rice







Ingredients


Chicken



1 whole chicken (preferably about 4lbs or more and organic)
Kitchen twine to tie chicken

(A)
A big nob of ginger, about 3 inches, sliced
Cloves of garlic, at least 4-5
Spring Onion
Pandan leaves (optional)

(B)
Chicken bones (optional)

(C)
Sesame oil
Table Salt

(D)
Sesame oil
Light soy sauce

Rice
Jasmine Rice
Chicken fat
Salt
Shallot oil
Finely minced shallot
Finely minced ginger
Finely minced garlic
Olive oil (optional)
Pandan leaves (optional)

Cauliflower Rice
Cauliflower
Chicken fat
Salt
Shallot oil
Finely minced shallot
Finely minced ginger
Finely minced garlic
Olive oil (optional)
Pandan leaves (optional)

Chili
Chili padi
Ginger
Garlic
Fresh lime
Chicken broth
Rice vinegar
Salt
Sugar
Chicken fat

Ginger
A big nob of ginger, about 6 inches
Chicken fat
Salt
Chicken stock
Olive oil (optional)

Sides
Cucumber, sliced
Tomatoes, sliced


Procedure

If using chicken stock, prepare chicken stock by boiling chicken bones (B) in water for at least 1 hour (the longer you boil the better).

Remove chicken from fridge and wash it. Rub salt all over chicken, including the cavity and let it sit for at least half an hour. Wash chicken thoroughly. Tie chicken with kitchen twine. Make sure it's snug and can lift chicken easily by holding the string. Truss the chicken, if needed.


Bring another pot of water to boil, making sure that there is enough water so that the entire chicken can be submerged. Once the water is boiling, put all the ingredients listed in (A) into the boiling water. Using a pair of tongs, make sure that you can hold the chicken safely with it. Dip the chicken into the boiling water and dip it as many times as needed until the skin is cooked.

Once the skin is cooked, put the chicken breast side down back into the pot to cook. Make sure that the chicken is fully submerged. Cover the pot. Bring the stock to a boil and immediately turn the heat down to the lowest. Skim off any impurities, if preferred. Allow the chicken to steep in the stock. The cooking time is about 50 minutes for a 4lbs chicken. Ensure that the stock does not boil during the entire cooking process. Once chicken is cooked, remove the chicken gently from the pot and put the chicken immediately into cool water with ice. This will stop the cooking process and ensure that the meat will remain tender and the skin crunchy.

While chicken is cooking, prepare the rest of the food.

To cook rice, heat a pan and render the chicken fat. Add shallot oil, minced shallot, minced garlic and minced ginger. Add olive oil, if there's insufficient shallot oil and chicken fat. Fry till slightly brown and fragrant. Add washed rice, stir and put all into rice cooker. Add pandan leaves (optional). Add enough chicken broth (from cooking the chicken) to cover the rice. The water level should be as per the normal levels for cooking white rice. Cook the rice as per the normal method.

To cook cauliflower rice, chop cauliflower into smaller pieces. Use the blender and pulse into smaller rice size bits. Heat a pan and render the chicken fat. Add shallot oil, minced garlic and minced ginger. Add olive oil, if there's insufficient shallot oil and chicken fat. Fry till slightly brown and fragrant. Add cauliflower, stir. Add pandan leaves (optional). Add chicken broth sparingly, stirring often and cook till done.

To prepare chilli sauce, put garlic, ginger and chili into the food processor and grind till smooth. When done, add rendered chicken fat, lime juice, rice vinegar and some salt and sugar to taste and mix thoroughly.

To prepare ginger sauce, grate ginger. Heat pan and render the chicken fat. Add olive oil, if there's insufficient chicken fat. Add grated ginger. Add some chicken stock and let it cook down. Stir regularly and not let it burn. Cook till ginger mixture is slightly brown. Add some salt to taste.

After chicken is cooled, remove from water bath. Mix salt and sesame oil. Rub the mixture all over the chicken, including the cavity.

Chop chicken into smaller serving pieces. You can save the bony parts and put them back into the broth to cook down and make chicken broth for future use. Place sliced tomatoes and cucumber on the bottom of the serving plate. Plate chopped chicken. Drench the chicken with light soy sauce and sesame oil mixture and top with cilantro. Serve. 

Note:

Unless you have previously prepared chicken stock to be used for rice (& cauliflower rice), chicken should be cooked before hand so that you can use the stock for the rice. Otherwise, chicken stock for rice will not be as fragrant. Chicken does not have to be fully cooked in order for the stock to be used.

Use a microplane to grate ginger and garlic instead of mincing it.