Indonesian Classic Grilled Chicken Recipe

Ingredients:

For chicken:

6 pcs whole thigh and leg

2 tbsp cooking oil

3 pcs red chilies

3 stalks lemon grass

3 cups coconut milk

2 cups chicken stock

2 pcs lime leaves kecap manis

 

For Kecap Sambal:

4 pcs shallots

2 pcs red chili

2 tbsp kecap manis

 

For Spice Paste:

cup cumin seeds

8 pcs red chili

1 tbsp cardamom seeds

1 tsp cinnamon powder

 

For Turmeric Rice:

2  cups chicken stock

1 cup jasmine rice

1 tsp turmeric

1 tsp chili powder

Bay leaf

 

Cooking Procedure:

1. Make the spice paste by grinding the cumin seeds, red chilis, cardamom seeds and cinnamon powder.      Heat oil in a wok and sauté spice paste with lemongrass. Saute until golden in color then add in coconut milk and chicken stock. Bring to a boil and lower to a simmer. Add in chicken and lime leaves.
2. Season with Aji-Ginisa. Simmer for about 30 mins, turning the chicken every 5 mins. Remove from sauce and cool at room temp.
3. Grill chicken for 3 mins on each side and brush with kecap manis as you turn.
4. Cook jasmine rice with turmeric, chili powder and bay leaf.                          

 

Fried Lemon Grass Chicken Recipe

Ingredients:

500 grams sliced chicken breast

3 cloves garlic

Cooking oil

 

Marinade:

3 tablespoons lemon grass, minced hard part only to release aroma and flavor

AJI-NO-MOTO® Umami Seasoning

1/2 teaspoon turmeric

1 teaspoon chili powder

Salt and pepper

Plain rice

Flat leaf parsley for plating

 

Cooking Procedure:

1. Combine all marinade ingredients together. Dredge the chicken pieces into it and coat well.
2. Season with AJI-NO-MOTO® Umami Seasoning.
3. Heat oil in pan. Fry chicken pieces till golden brown. Season with salt and pepper.
4. Drain on paper towels.
5. Serve with steamed rice and garnish with parsley. 

Darlo's Asian Chicken Recipe

Ingredients:

Chicken breast (sliced flat) 

Shrimp (peeled) 

Garlic (Roasted) 

Cream Cheese 

Springonions (Chopped) 

Salt and pepper 

Oil for deep frying 

For the breading: 

Flour (for dusting) 

Egg (beaten) 

Japanese breadcrumbs 

For the sauce: 

Hoisin sauce 

Ginger 

Water 

Annatto powder 

Red chili 

For the rice: 

2 cups Thai jasmine rice 

Button mushrooms (chopped) 

Sesame oil 

Five spice powder 

Oyster sauce 

7g AJI GINISA  

Water 

       

Cooking Procedure:

For the chicken:

1. Flat the chicken breast and season with salt and pepper.spread generous amount of cream cheese and add some chopped roasted garlic.Season shrimp lightly with salt and pepper,place in the center of the chicken.Roll chicken and make sure its intact,or use a toothpick to secure the roll.

2.  Dust chicken in flour, then dip in egg then breadcrumbs. Deepfry in hot oilfor 4-5mins or till golden brown.Do not over cook.  

For the Sauce:

1.   Fry ginger in a little oil, add hoisin sauce, a little water. let it simmerfor 2 mins then set aside.   

For the rice:

1.   Do not wash rice.

2.   In a stockpot mix Rice,Button mushrooms,oyster sauce,sesame oil,annato powder and 2 1/2 cups water. Let it boil then simmer till rice is cooked.

3.  Add additional oil and saute rice,add 7g AJI GINISA

4.  Slice Chicken and plate it over rice.. pour over the sauce.

5.  Garnish with Spring onions and Chili annatooil.

Diced Chicken with Chillies Recipe

Ingredients:

1 tablespoon oil

1/2 kilochicken breast, deboned, cubed

2 pieces sili labuyo, seeded and sliced

1 tablespoon chili sauce

2 tablespoons soy sauce

1/2 cup water

1 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix

1/2 cup diced red bell pepper

1 cup bean sprouts

2 teaspoons cornstarch dissolved in 2 tablespoons water

        

Cooking Procedure:

1. Heat oil in a pan, stir fry chicken then add sili labuyo,chili sauce, soy sauce and water. Bring to a boil.

2. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix, add bell pepperand bean sprouts. Thicken sauce with cornstarch mixture. 

Diced Chicken Breast In Cashew Nuts Recipe

Ingredients:

4 pieces chicken breasts, cut into cubes

1 egg white

1/2 cup sliced bamboo shoot

1 tablespoon sugar

1 tablespoon cornstarch

1 tablespoon cooking oil

2 tablespoons rice wine

1 tablespoon soy sauce

1/4 cup cooking oil

1/3 cup cashew nuts

4 pieces dried mushrooms, soaked and chopped

1 teaspoon sesame oil

2 packs AJI-SHIO Seasoning Mix with Garlic

        

Coooking Procedure:

1. In a bowl, combine chicken breasts, egg white, bamboo shoot, sugar, cornstarch, cooking oil, rice wine, soy sauce and 1 pack AJI-SHIO Seasoning Mix with Garlic. Marinate for 1 hour.

2.  Heat oil and fry cashew nuts. Add marinated chicken and stir fry until color changes. Add mushrooms, sesame oil and remaining AJI-SHIO Seasoning Mix with Garlic.

Makes 6 servings.               

Chicken Sorba Recipe

Ingredients:

100 grams boneless chicken, shredded

500 ml chicken stock

1 tablespoon garlic, finely chopped

1 teaspoon cumin seeds

1 tablespoon white flour

AJI-NO-MOTO® Umami Seasoning

2 teapsoon butter

1 tablepsoon oil

Salt & white pepper to taste

1 tablespoon fresh cream

         

Cooking Procedure:

1.  Heat the butter in a pan and fry the shredded chicken pieces till tender.

2.  Remove and keep aside. In a pan heat oil and let the cumin seeds splutter.

3.  Add the chopped garlic and saute for a few seconds.

4.  Add the white flour and fry for 1 min.

5.  Add the chicken, chicken stock, AJI-NO-MOTO® Umami Seasoning, white pepper powder and salt.

6.   Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving.

Note:

For 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water add chopped onions and garlic till the stock is reduced to half the quantity.

Chicken Tikka Masala Recipe

Ingredients:

For chicken:

3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces

250 grams thick natural yogurt

1 tablespoon fresh ginger, minced

2 teaspoons ground cuminAJI-NO-MOTO® Umami Seasoning

1 teaspoon ground cinnamon

2 teaspoon chili powder

2 teaspoon fresh cracked pepperSalt

For tomato gravy:

250 grams canned cocktail tomatoes

250 grams heavy cream

2 garlic cloves, minced

2 red chilies, finely chopped

2 teaspoons ground cumin

2 teaspoons paprika powder

1 tablespoon ghee or clarified butter

Handful of coriander leaves/cilantro, chopped

Salt and pepper

       

Cooking Procedure:

1. Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated.

2.  Leave to Marinade for a few minutes. Grill the chicken evenly on all sides, until juices run clear - approx. 5-6 minutes.

3. To make the sauce, Heat ghee or clarified butter in a sauce pan and sauté garlic and chilis. Add cumin and paprika. Until it cooks into a soft paste. Add tomatoes. Season with AJI-NO-MOTO® Umami Seasoning. Simmer for 2 minutes to thicken then add grilled chicken pieces and cream. Let simmer for a few more minutes.

4. Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles. 

Cold Steamed Chicken in Leek Sauce Recipe

Ingredients:

200 grams chicken 

1 teaspoon Chinese wine 

1 teapsoon AJI-NO-MOTO® Umami Seasoning 

5 teaspoons Japanese soy sauce 

1 teapsoon sugar 

100 grams onion leeks 

100 ml soya oil 

4 pieces uvah leaves 

1/4 cup fresh tomato 

2 teaspoons gingerc

   

Cooking Procedure:

1. Place whole chicken into the stainless bowl or wok, whisk with after, then boil for 45 minutes or until chicken is done.

2. Remove chicken then keep cool for sometime. De-bone chicken carefully, avoid cutting the skin and set aside.

3. Strain the remaining stock into a saucepan, season with Chinese wine, AJI-NO-MOTO® Umami Seasoning, sugar and salt.

4. Arrange the deboned chicken on a stainless container. Pour seasoning and chicken stock and keep it on a chiller overnight.

5. Chop white portion of leeks and place on a stainless bowl season with salt, Chinese wine, sugar, AJI-PLUS then pour with very hot soya oil and mix well. Set aside.

6. Boil half portion of chicken stock, then add dark mushroom soy sauce, soy sauce, sugar, AJI-PLUS, salt and pour with fried green leeks, slices of ginger, then strain and pour into the slices of cold chicken.

7. Arrange chicken in a plate, garnish with onion leek sauce.

Makes 1 serving

Chicken Vegetable Stir Fry Recipe

Ingredients:

350 grams chicken breast strips

1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

1 tablespoon brown sugar

1 teaspoon sesame oil 

3 tablespoons corn oil

1/3 cup chopped onions

1/2 cup chicharo

1/2 cup togue

1/2 cup asparagus, cut in 1 inch lengths

1/4 cup sliced leeks

1/2 cup shredded sliced carrots

1 cub shredded cabbage

1 teaspoon sesame oil

1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

1/8 teaspoon AJI-NO-MOTO® Umami Super Seasoning

        

Cooking Procedure:

1. Rub and marinate chicken with AJINOMOTO GINISA All Purpose Seasoning Mix, brown sugar and sesame oil. Set aside.

2. In hot oil, saute onions, add chicken, chicharo, togue, asparagus and leeks in high heat for 1 minute.

3. Add carrots, cabbage, sesame oil, mix well and sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning.

Makes 6 servings.

Chicken Platter Recipe

Ingredients:

375 grams chicken breast fillet, cut into strips

1 tablespoon soy sauce

1/4 teaspoon pepper

1/2 teaspoon iodized salt

1 tablespoon corn oil

1/2 teaspoon crushed and minced ginger

1 tablespoon crushed garlic

1/4 cup sliced onion

1 cup water

1/2tablespoon calamansi juice

1/2 cup carrot strips

1/2 cup potato strips

1/2 cup cauliflower flowerettes

1 cup sliced pechay

1 tablespoon cornstarch dissolved in1tablespoon water

1 sachet PAL SWEET™ Calorie Free Sweetener

          

          

Cooking Procedure:

1.  Combine soy sauce, pepper and 1/4 tsp. iodized salt. Add chicken and marinate for 15 minutes.

2.  Sauté ginger, garlic and onion until fragrant in hot oil.

3.  Stir in chicken until color changes.

4.  Add water, calamansi juice and remaining iodized salt.

5.  Add carrot, potato and cauliflower.

6. Simmer for another 1 minute. Remove from fire, add PAL SWEET™ Calorie Free Sweetener and mix well.

Makes 6 servings.

Chicken Picante Recipe

Ingredients:

300 grams sliced deboned chicken breast

1/2 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

1/8 cup lemon juice

1/4 cup chopped tomato

2 tablepsoons chopped onion

1 1/2tablepsoons chopped jalapeno

2 tablespoons chopped cilantro leaves

1/4 cup dijon mustard

2 tablespoons sugar

1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

1/8 teaspoon AJI-NO-MOTO® Umami Super Seasoning

3 tablespoons butter

          

          

Cooking Procedure:

1. Rub chicken with half pack of AJINOMOTO GINISA All Purpose Seasoning Mix. Set aside.

2. In a bowl, combine lemon juice, tomato, onion, jalapeno, cilantro leaves, mustard and sugar. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning and mix well. Set aside.

3.  Brush chicken with mixture.

4.  Melt butter in a pan. Pan fry chicken until lightly brown on both sides.

Makes 4 servings.

Chicken Curry Recipe

Ingredients:

1/2 kilo chicken, cut into small serving pieces

2 tablespoons cooking oil

1/2 cup chopped onions

1 1/2 cups thin coco milk

1 teaspoon curry powder

1 tablespoon cornstarch dissolved in

1 tablespoon water

1/2 cup thick coco milk

1/2 cup green bell pepper strips

1/2-1 teaspoon sugar

1pack 6 gramsAJI-SHIO Seasoning MixwithPepper

Cooking Procedure:

1. In a pan, heat oil. Saute onions until transparent.

2. Add chicken pieces, thin coco milk and curry powder. Cook for about 30 minutes or until the sauce slightly thickens. Add cornstarch solution if necessary.             

3. When almost dry, add thick coco milk and simmer for another minute.

4.  Add green bell pepper strips and sugar.

5.  Sprinkle AJI-SHIO Seasoning Mix with Pepper . Mix well and simmer for another minute before turning off the fire.

Makes 5 servings.

Spiced Kung Pao Chicken

Ingredients:

2 whole chicken breasts, boned, skinned, cut into

1/2 inch cubes

1/2 teaspoon salt

1 egg

1 tablespoon cornstarch

2 cups oil, for deep frying

1/2 cup skinless roasted peanuts

10 whole dried hot chili peppers

2 scallions, cut into 1/2 in. lengths

2 garlic cloves, minced

AJI-NO-MOTO® Umami Seasoning

For sauce:

1 teaspoon chili paste with garlic

2 tablespoons dark soy sauce

1 tablespoon sherry wine

1 teaspoon sugar

1 teaspoon red wine vinegar

1/4 cup chicken stock

1 teaspoon cornstarch

1 teaspoon sesame seed oil

Cooking Procedure:

1.Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside. In small bowl, blend sauce ingredients. Set aside. Heat oil to 350 in a wok.

2.Deep fry chicken until it separates and is almost cooked. Remove by draining through strainer into another pot. Reheat same oil. Deep fry peanuts over moderate heat until golden brown. Remove by draining through strainer. Reheat 2 tbs. oil in wok til smoking hot.

3.Stir-fry red chili peppers until they are dark red. Sprinkle with AJI-NO-MOTO® Umami Seasoning. Lower heat. Add scallions and garlic. Stir-fry 30 seconds.

4.Pour in chicken. Stir-fry on high for 1 minute. Add sauce. Stir-fry until heated and glazed thoroughly. Add peanuts.