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Chicken

Chicken Tempera

This is a spicy chicken dish that originates from the Far East. Add chillies to taste or leave out altogether if cooking for children. Serve with white rice and stir fried vegetables.

Red Thai Curry with Chicken

Red Curry is the most well known Thai curry. The basis of the curry is the dried chillies that are ground to a paste together with lemon grass and galangal. This recipe uses 2 large chicken breasts if you prefer to cook the way the locals do, double the ingredients and use a small whole … Continued

Kung Po Chicken with Chillies and Cashews

A popular restaurant dish named after a Szechuan official who had a liking for this combination of spicy, tangy sauce, chillies and cashew nuts. If you buy raw cashews, do shallow fry them until they turn a golden brown.

Sticky Kung Po Ribs and Wings

It is said, “The closer the bone, the sweeter the meat” You won’t get any sweeter than this combination of chicken wings and pork ribs. Cook on a barbecue or in the oven.

Chicken Rice

<p>Chicken Rice is very popular in South East Asia. This recipe gives you two options: an easy option using pre prepared chicken rice stock and supermarket bought ready roasted chicken, or one to make from scratch.</p>

Oyster Chicken with Mange Tout

Oyster sauce should be used sparingly in Chinese cooking. Used in moderation it adds wonderful flavour but too much can be over powering. This recipe uses breast meat but feel free to substitute thighs or a mixture of both.

Dollee Malaysian Curry Laksa

Be absolutely creative with the recipe! Try a variety of noodles or even pasta. Top noodles with different roast meats, blanched seafood and vegetables.  Garnish with mint leaves, parsley or fried shallots for different elements of flavours. Squeeze in half a lime into each bowl for a delicious tanginess.  Spice Level: for a milder curry, simply … Continued

Dollee Malaysian Chicken Curry

Everyone’s favourite Chicken Curry is so easy to enjoy at home with DOLLEE’s Chicken Curry Paste. Just add chicken, potatoes and coconut milk to savour this Pan Asian favourite.