Cluck that favours the delectable

Roast chicken noodle soup
Ingredients:

• Chicken stock
• Chicken bones 2,000 gm
• Water 3 litres
• Leeks 100 gm
• Carrot 100 gm
• Onion green 50 gm
• Ginger 30 gm
• Roast bones, add water and vegetables, boil together and strain.

For The Soup
Ingredients:

• Chicken stock 150 ml
• Egg noodle 40 gm
• Shimeji mushroom 30 gm
• Carrot 20 gm
• Pokchoi 20 gm
• Springonion 10 gm
• Roasted chicken 50 gm
• Chicken broth powder 2 gm
• Salt 2 gm
• White pepper powder 2 gm

Method:

• Make chicken stock for the soup.
• Blanch vegetables and arrange together with noodles in soup bowl.
• Pour chicken stock in soup bowl
• Add roasted chicken, tempered with hot sesame oil.

Recipe Courtesy Hsuing Chan, expat chef, Zen, The Leela Palace

Garlic fish fingers with chilli
Ingredients:

• Grouper fish fillet (cut into fingers) 300 gm
• Chopped garlic 20 gm
• Chopped coriander 20 gm
• Fresh red chilli chopped 2 nos
• Burnt garlic 4 tsp

Method:

• Marinate fish fingers in salt, white pepper, and egg.
• Coat marinated fish fingers by dusting them with potato starch.
• Deep fry coated fish fingers.
• Heat a wok and 1 tsp of oil, toss in chopped garlic and chilli.
• Add fried fish fingers and toss them together.
• Add burnt garlic to the fish.
• Sprinkle chopped coriander, add pepper powder and serve.

Recipe courtesy Master Chef William Tong

Roast chicken
Ingredients

• Whole chicken with skin 1,000 gm

For the Marination

• Salt 1 tbsp
• Five spice powder 1 tbsp

Method:

• Marinate the chicken with salt and five spice mix, by applying it on the skin and inside the chicken.

Method:

• Heat water, pour it on of the marinated chicken ensuring that the water does not go inside the chicken.
• Now, dry chicken for four to five hours.
• Deep fry the whole chicken till the skin gets golden brown and crispy.
• Cut the fried chicken into bite sized pieces, serve with a mix of salt and white pepper powder

Recipe courtesy Master Chef William Tong

Fried tofu with glass noodles
Ingredients:

• Fresh tofu 400 gm
• Glass noodles 30 gm
• Shitake mushrooms cooked 5 pieces
• Bamboo shoot (thick slices) 6 nos
• Diced spring onion 5 pieces
• Whole garlic 5 nos

Method:

• Heat wok and add a tsp of oil and toss spring onion and garlic together.
• Add 150 ml water to it.
• Add tofu, glass noodles, shitake mushrooms and bamboo shoots to the wok.
• Add 2 tbsp light soya sauce, 1 tsp dark soya sauce and ½ tsp sugar and cook.
• Cook for five minutes and serve.

Recipe courtesy Master Chef William Tong, Memories of China, Vivanta By Taj