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Cantonese Chicken & Corn Soup
Crush the piece of ginger with the side of a large knife blade, keeping it in one piece. Put the ginger, stock, soy sauce and sesame oil in a saucepan and bring to the boil.
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Chicken and Egg Domburi
Cut the chicken breast into thin strips or cubes. Bring the stock to a boil. Add the soy sauces, mirin, sake or dry sherry, and sugar, Bring back to a boil. Add the chicken, reduce the heat and simmer for 5 minutes.
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Chicken and Egg Over Rice
In a small skillet, place the sliced yellow onion, sliced shiitake mushrooms and dashi. Cook for 2 to 3 minutes until the onion is tender. While cooking, add the chicken slices and green onion.
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Chicken Hekka
Cut chicken meat into bite size pieces. In a medium bowl combine the sugar, soy sauce, and mirin wine. Mix well, and set aside.
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Chicken Katsu
Debone chicken and flatten each piece. Put salt, pepper, garlic salt and flour in small bag. Shake up deboned chicken in bag. Dip into eggs that have been beaten with a little water. Coat with cornflake crumbs. Deep fry until golden brown. Drain. Cut into bite-size pieces. Serve on a bed of lettuce with Katsu Sauce. Can be fried ahead of time and heated in the microwave just before serving.
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Chicken Satay
Ingredients: 8 x boneless skinless chicken breasts filleted, 2 tbs soy sauce, 2 tsp lime juice.
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