Resepi Ayam Masak Serai :

Bahan-bahan:
1 ekor ayam
6 batang serai - dititik sehingga pecah bawahnya
2 keping asam keping
Garam
Serbuk kunyit
Bahan kisar:
6 ulas bawang merah
1 labu bawang besar
4 ulas bawang putih
Sebesar ibu jari halia
20 tangkai lada kering - dibuang biji dan direbus
Cara cara:
Ayam di lumur dengan garam dan kunyit dan digoreng separuh masak. Angkat ayam dan toskan
minyaknya.
Tumiskan bahan bahan yang telah dimesin sehingga agak garing. Masukkan serai dan goreng
lagi. Masukkan ayam yang telah digoreng separuh masak tadi bersama asam keping dan goreng
lagi sehingga serai kering. Sekiranya serai belum cukup kering dan tidak naik minyak, ini
menunjukkan bahawa ayam serai masih belum siap untuk di makan.
Angkatkan dan boleh dimakan dengan nasi putih panas panas atau dengan nasi impit.

Ginger Garlic Baked Chicken Recipe

Serves 2-3 | Prep Time: 10 Minutes | Marinate Time: 30 minutes | Cook Time: 30-40 Minutes
Ingredients:
1 1/2 lbs chicken drumsticks
One 2-inch piece ginger, peeled and chopped
5 cloves garlic, peeled and chopped
1 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 heavy dashes white pepper
Pinch of Chinese five-spice powder, optional
Pinch of salt
Method:
Rinse the chicken and pat dry with paper towels. Add the ginger and garlic to the chicken and
gently rub them on the chicken. Add the rest of the ingredients to the chicken, stir to mix well so
the chicken drumsticks are nicely coated with all the ingredients.
Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.
Pre-heat the oven to 375F. Line the chicken on a tray lined with baking sheet and bake for 30-40
minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and
inside is cooked through. Serve warm.

General Tsos Chicken Recipe

Ingredients:
10 oz boneless skinless chicken meat (thigh or breast), cut into bite-sized pieces
1/2 tablespoon Shaoxing wine
Pinch of salt
1/3 cup cornstarch
Oil for deep frying
1 1/2 tablespoons oil
3 slices peeled ginger, finely minced
1 clove garlic, finely minced
4-5 dried red chiles, rinsed and deseeded
2 stalks scallion, white-part only, cut into 1-inch lengths
Sauce:
2 1/2 3 tablespoons Chinese rice vinegar
2 1/2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
1 teaspoon Hoisin sauce
1/4 cup water
2 1/2 tablespoons sugar
1/2 tablespoon Shaoxing Wine
1 scant tablespoon corn starch
Method:
Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes. Mix all the
ingredients for the Sauce in a small bowl. Set aside.
Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry
the chicken until they turn light brown. Dish out with a strainer, draining the excess oil by laying
the chicken on a dish lined with paper towels.
Heat up a wok with 1 1/2 tablespoons oil. Add the minced ginger, garlic, and dried chilies into the
wok, stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok. When the
sauce boils and thickens, add the chicken, stir to combine well with the sauce. Add the scallion
and stir a few times, dish out and serve immediately.