Chicken Soup with Bee Hoon (Chinese Style)

Ingredients:

1 packet vermicelli noodles/Bee Hoon (soak in water for 30 minutes)

1 whole leg chicken

5 pcs ginger sliced

1 packet meatballs

2 pcs Fu Chok (optional)

1 tbsp of fried garlic and garlic oil

2 cups of beansprout ~ blanched

Spring onion ~ chopped

Cilantro ~ chopped

In the soup

1 pcs star anise

1 pcs cinnamon stick

3 pcs cloves

1 tbsp coriander seeds

1/4 tsp white/black peppercorn

1/4 tsp white pepper

1/2 tsp 5-spice powder

2 cilantro roots

3 whole cloves garlic

Rock sugar

1 tbsp salt

Seasoning

1 tbsp oyer sauce

1 tbsp light soy sauce

1/2 tsp salt

Directions:

1. Add the star anise, cinnamon stick, cloves, coriander seeds, white/black peppercorn, white pepper powder, and five-spice powder to a tea bag and set aside.
2. Place the chicken leg into a pot of room-temperature water with sliced ginger to blanch.  Bring the water up to a boil over medium-high heat.  Skim the impurities off the top as they rise to the surface.  Drain and discard the murky water once the water comes to a boil.
3. Transfer the blanched chicken leg to another pot of water for the soup. Add the tea bag of mixed spices, cilantro roots, garlic cloves, rock sugar, white pepper, 5-spice powder, and salt. Stir and let it boil on medium heat for an hour.
4. After an hour, remove the chicken leg from the soup and place it on a plate.  Tear the chicken meat and set it aside for later.
5. Add the seasoning to the soup pot and remove all the spices.  Then add the meatball and cook for another 5 minutes or till the meatball is cooked.
6. To assemble, put a handful of noodles in a medium bowl and arrange chicken and bean sprouts.
7. Then, ladle the soup over the noodles and sprinkle chopped onion and cilantro.  Drizzle some garlic oil.
8. Serve immediately with chopped bird's eye chili and light soy sauce on the side.

Bang Bang Chicken

Ingredients:

2 Boneless Chicken Thigh, cut bite-size

1/4 cup cornflour

Marinade

1 tbsp soy sauce

1 tbsp sake

1 tbsp mirin

1 tsp sesame oil

2 clove garlic, minced

1" ginger, grated

Salt & pepper (to taste)

Sauce

1 cup mayonnaise

1/4 cup Thai Sweet Chili sauce

1/4 cup Sriracha

1 tbsp honey

1 tsp lemon juice

Instructions:

1. Mix the sauce ingredients in a small bowl and set aside. In a medium bowl, combine the marinade ingredients. Add the bite-sized chicken, coat it well, and let it rest for 30 minutes. 
2. Dredge the chicken pieces in cornflour, shaking off any excess. 
3. Heat 2 inches of oil in a deep saucepan over medium heat. Fry the chicken in batches of 5-8 until golden brown, then transfer to a plate lined with paper towels. Repeat with the remaining batches. 
4. Toss the fried chicken with the sauce and garnish with green onions and crispy chili oil. Serve and enjoy!

Big Mac Spring Rolls

Ingredients:

12 spring roll sheets

400g ground beef

1 Holland onion, chopped

1 tbsp ground black pepper

Salt (to taste)

12 sliced cheddar cheese

Sauce

1 cup mayonnaise

2 tbsp Ketchup/Tomato sauce

1 tbsp chili sauce

1 tsp mustard

Diced pickles

Diced onion (finely)

Directions:

1. In a hot pan, add 1 tablespoon of vegetable oil over medium heat. Sauté the chopped onion until it softens, then add the ground beef. Season with salt and pepper, and cook the meat thoroughly until it is browned all over. Remove from heat, drain any excess fat or liquid, and set aside to cool completely.
2. While the meat cools, prepare the sauce and set it aside while you assemble the spring rolls.
3. Place one sheet of spring roll wrappers in a diamond position. In the corner, place one slice of cheese. Add a spoonful of cooked meat and a dollop of sauce on top.
4. Wrap tightly by folding the corner closest to you toward the middle. Next, fold the two corners along the sides and roll tightly to seal.
5. Fry at 170 degrees Celsius for 5 minutes or until golden brown and crispy.