Curry Chicken with Pineapple

1 can (20 oz.) pineapple chunks  2 lb. chicken breasts, cubed  2 tbsp. flour  2 tbsp. curry powder  1 tsp. salt  1 tsp. ground ginger  1/2 tsp. cinnamon  2 tbsp. butter  2 tbsp. vegetable oil  1 cm. onion, sliced  2 cloves garlic, pressed  1/2 c. chicken broth  1 carton (8 oz.) vanilla yogurt. Drain pineapple and reserve 1/2 cup juice in plastic bag.  Coat chicken with flour, curry, salt, ginger and cinnamon.  In large skillet brown chicken in butter and oil. Add onion and garlic. Cook onion until tender.  Add reserved juice and broth. Watch for mixture to boil and thicken.  Blend in yogurt. Stir in pineapple. Serve over rice. Condiments: Chutney, sliced green onions, raisins, coconut, almonds, chopped cilantro.

Satay

• Chicken thighs fillet - cut into bite size
• Cucumber - cut into small pieces
• Wooden skewers - soaked in water to prevent burning

Satay Marinade:

• 1 tsp of coriander powder
• 2 Tbsp of minced lemon grass
• 8 shallots
• 3 cloves of garlic
• 2 Tbsp ground coriander
• 2 tsp cumin
• 1 tsp of chili powder/cayenne pepper
• 2 tsp of turmeric powder
• 2" of galangal
• 3 Tbsp dark soy sauce
• 2 tsp of salt
• 2 Tbsp brown sugar

1. Blend the ' satay marinade' to paste. Pour it over the chicken. Keep in the fridge overnight.
2. Thread meat onto the bamboo skewers and grill on you BBQ. Brush with honey oil once in awhile.
3. Cook for about 10 to 20 minutes. Serve hot with peanut sauce and the cucumber. Enjoy!!

Velvet Chicken Corn Soup

• 1/2 lb Boneless chicken breasts cut
• Salt & pepper to taste
• 1 tbsp Light soy sauce
• 3 cups Chicken stock
• 17 oz Can creamed corn
• 3 cups Peanut oil
• 1/8 tsp Salt
• 2 tbsp Cornstarch
• 2 Egg whites, beaten Marinade: into chicken strips with Sesame oil

1. Cut the chicken and pat dry on paper towels.
2. Mix with the egg-white marinade and refrigerate for 30 minutes.Heat the oil in a wok, stir-fry the chicken strips in the oil just until they are barely tender.They will not brown.
3. Heat the creamed corn along with the soup stock and light soy.
4. When hot add the chicken and season to taste with the salt and pepper.
5. Add the sesame oil drops to garnish and serve.

Sesame Oil Chicken 麻油鸡

• 1⁄3 cup black Asian sesame oil
• 4" pieces ginger, peeled and smashed
• 1 chicken, cut into pieces
• 2 cups Chinese cooking wine
• Salt, to taste

1. Heat oil in wok over high heat. Add ginger and cook, stirring often, until fragrant, about 1 minute.
2. Add chicken and toss to coat with the oil; cook, stirring occasionally, until lightly browned.
3. Add wine; bring to a boil. Reduce heat to medium-low and simmer, covered, for 30 minutes, stirring occasionally.
4. Season with salt.Serve hot with rice.

Ayam Kicap

Ingredients
750g chicken meat cut into bite size pieces
5 shallots thinly chopped
1 tablespoon of crushed ginger
1 tablespoon of crushed ginger
4 tablespoons thick soya sauce
1 large red onion sliced thin
1 lime
2 teaspoon turmeric powder
salt to taste
Splash of Vegetable oil
for garnish:
thin sliced red pepper
chopped coriander leaves

Directions

-Marinate chicken with the salt and turmeric powder and refrigerate overnight in a air tight container.
-Heat oil and add garlic and ginger. Add the Soya sauce and when sizzling and marinated chicken pieces in small amounts.
-Once chicken is nearly cooked add the onion slices, lime juice and shallots.
-For more sauce add a little water.
-Serve on rice with some coriander and pepper.