Tag Archives: Chicken Dish

Paul Qui’s Adobo at Big Boys Oven Kitchen

Adobo Chef Paul Qui (2)
Top Chef Winner Chef Paul Qui featured on May 2013 Food & Wine Magazine

Flipping through my stack of food magazines I stumbled onto this great Adobo recipe written by Top Chef Winner Chef Paul Qui. It was simple and sure will win anyone’s heart over a meal especially any of your guests. Definitely a simple and yet delicious chicken dish.

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Restaurant Teo Chiew Ipoh


Restaurant Teo Chiew Ipoh

A drive from Kuala Lumpur to Ipoh is not a difficult task, head to the North South highway and within 2.5hours you will land yourself in Ipoh. I did this yesterday and head right away to this place called Restaurant Teo Chiew at Maxwell Road not far away from Kuala Kangsar Road and meet up with Mr Lim the owner himself. I was so lucky. Great innovative man himself, carrying an abundance of food experience while his wife heads the kitchen over nearly 20years. The two is definitely the Bonnie and Clyde of the food. Having to hear of his eating around story I was amazed. I am definitely his new crusader!
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Yee Sang at West Lake Garden Sunway Resort Hotel and Spa

Hokkaido Scallop
Hokkaido Scallop

Now . . . . I think I am having pretty great fun with Yee Sang. Almost everyday I am making a date with it and everytime its different. This time I had a Yee Sang with Hokkaido Scallops topped with a touch of edible gold paper. The huge dining hall with tall ceiling was decorated with beautiful coloured paper lanterns.

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Wan Jia Restaurant Taman Wangsa Permai Kepong

Wan Jia Restaurant Frog
Deep Fried Bentong Ginger and Fresh Frog Meat

The deeper we looked, we make a fabulous discovery not far from Moon Sing Restaurant. Hidden truly inside at the corner of a housing estate we found Wan Jia Restaurant at Taman Wangsa Permai. I was told that this restaurant had been operating for nearly to 6 years now and still going on very well. The food I had was truly well polish with delight, it was jewel to me personally. My discovery was truly worth every dollar that we paid on that evening.

Deep Fried Bentong Ginger and Frog Meat was astonishing exciting and delicious. The meat was really fresh, juicy, meaty too and crisp on the outside. I discovered that this dish was accompanied with to die for, crispy and delicious Bentong ginger chips. It was really good. It is a must have dish. Unique and deliciously yet different. Full of simplicity.
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Restaurant Woo Ng Kee Taman Ehsan Kepong

Restaurant Woo Ng Kee Pan fired Baby Kai Lan
Mei Lan Mei Lan Woh Ai Nee

My next food excursion had landed myself and my team indulging yet another truly hidden treasure here at Kepong. We visited Woo Ng Kee Restaurant at Taman Ehsan located at Kepong. Yes Kepong has amazing food outlet to be discovered. Woo Ng Kee has 60years in food with three generations of chefs in it’s record. First it started at Pudu roda side stalls nearby the historical Pudu Jail and relocated nearly 26years to Taman Ehsan.

First came a truly delicious home cooking dish named after a famous 70’s song “Mei Lan Mei Lan Woh Ai Nee” mei Lan Mei Lan I Love You. Simple and yet a delicious dish. It was cleverly dish out with the combination of refinely chopped sweet and salted preserved mustard cabbage over minced pork and young Kai Lan. Vey well dry wok fried. Very bold and fragrant. I just love it. Goes very well with a bowl of steamed white rice.

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Chan Chan Yong Tou Foo Restaurant Bandar Manjalara Kepong

Chan Chan Yong Tou Foo
Chan Chan Yong Tou Foo Restaurant

Having the pleasure to dine in Kepong can be truly exciting. The food is plenty and abundance of variety to choose from. Kepong eatery definitely caters for your budget, from road-side hawker to fine dining. We found yet another interesting, simple, delicious and yet within an affordable budget. That night was a plenty to eat feast for three! Yes it was only three of us on the quest of food crawling.

We opted for stuffed fish paste dishes that night, it came with stuffed beancurd “Yeong Tao Foo’, beancurd sheet roll, deep fried pastry, stuffed bittergourd, stuffed egg plant and stuffed chilli, while having fish paste on it’s own was such a pleasure, bouncy in texture and filled with such satisfaction. ONLY RM1.00 a piece. So affordable at Chan Chan Yong Tou Foo!

Chan Chan Yong Tou Foo Menu
Menu on the Wall

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The Boys Affair – Zen Star Chef Secret Recipe Final

Before I give you the report of my visit, let me pleasure you with the above video that I got from Sloppy Chic last night. Kudos to both of them, they are such an entertainer . . . . I was laughing my head off!


zen star chef secret recipe

Few weeks ago I dropped by at The “STAR CHEF” Cookout Challenge at the Orange Atrium in Sunway Pyramid. It was the battle of the last three finalists! In this round the finalists were put into a test, they have to use their creativity and skills spontaneously to challenge The BLACK BOX! The finalists are unprepared and have no idea what ingredients will be given until the time for the chjallenge up on the stage. I guessed it is more fun and an exciting, a real test of skill, creativity and endurance!

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"Lat Chi Kai" Dried Chilly Chicken

Got to say that Chef Steven’s “Lat Chi Kai” is one of the most delicious shanghainese chicken dish in town. I had tried a few such as those at Jalan Ah Loy cooked by a chinese chef from China, verdict not too bad but still not that tasty. I had tried Dragon-I, verdict, great but too many dried chillies, tried De Hunan’s at Khucai Lama, verdict, the chicken pieces are too small and hard (deep fried to long I guess).

This “Lat Chi Kai” consists of small cut of chicken meat and deep fried and a quick stir fried with dried chillies, whole garlic and ginger. Oh I got to say it is lovely and it can be eaten by itself, rice or with the company of a few pint of beer, a truely discovery of shanghainese dish.

If you are at Chef Steven Cheng’s restaurant, do not miss this lovely dish. It is one of my favourite dish where I truely recommend this to you to try.

Yours Sunny Yaw

Herbal Chicken aka Begger Chicken

I had put up this begger chicken post in another website under the pen name of Miss Pinky and had decided to put up this post again on Big Boys Kitchen. I strongly feel that this chicken dish is inviting, warm, fantastic, and delicious as it is embedded with full flavour of chinese herbs.

In this chicken dish, I had used nine types of chinese herbs as follow:

Astralagus Root (Huang Qi/Puk Kei)
The pale yellow roots are believed to be good for the treatment of poor blood circulation and fatigue. This roots can be found in Korea and northern Chinese provinces of Shanxi and Gansu.

Codonopsis Root (Dang Shen/Dong Sam)
The root is generally used as a tonic and stimulant reputedly good for the treatment of gonorrhea, blood circulation and gynaecological diseases. It is widely adopted as a respectable substitute for the more expensive ginseng. Codonopsis root can increase the number of red corpuscles and reduce the number of leucocytes in the blood.

Chinese Yam (Shan Yao/Wai San)
These chalk-white silvers are believed to be a tonic for the kidneys and lungs, and are prescribed for diarrhea, diabetes and urinary problems.

Chinese Wolfberries (Gou Qi Zi/Gei Chi)
Both fruit and bark of the plant are used in medicine to improve vision and to adjust renal function. Chinese wolfberries also believed to be remedial for diabetes but paradoxically impart a sweetish flavour to most rich stews and soup.

Lily Bulb Petals (Bai He/Bak Hup)
The bulbs are harvested from July to September, then separated, blanched, dried and bleached in sulphur fumes. Lily bulb petals are believed to be beneficial for an extraordinary range of illness, from pulmory diseases and ulcers to coughs and dry throats.

Chinese Angelica (Dang Gui/Dong Kwai)
Recognised as one of the most effective herbal ingredient for a whole range of gynaecological ailments, taken by woman after childbirth to alleviate pain, lubricate the intestines and prevent haemorrhage.

Longan Flesh (Long Yan Rou/Long Ngan Yok)
Longan literally mean “dragon’s eyes”, is a small, seasonal fruit that comes in bunches. The flesh beneath is sweet, succulent and translucent and holds at its centre a round, dark brown seed; which is how a shelled longan could resemble and eye. Longan is cultivated in china and parts of Indochina. Stock dried longans come in two forms, in their shells with stones intactor ready shelled as lumps of tightly packed longan flesh.

Soloman’s Seal (Yu Zhu/Yok Chok)
Silvers of yellowish roots are good for treatment of ailments related to the pancreas, lungs and throat.

Red Dates (Hong Zao/Hung Cho)
Red dates should be about the size of grapes or smaller, dark maroon in colour and when dried , very wrinkled in appearance, almost like small, gnarled prunes. They are recommended for the restoration of vigour and vitality

All the herbs are boiled for an hour till the flavour is transfered to the soup.

Paper and aluminium foil are used to wrapped the chicken

Here I used a fresh chicken bought from my favourite market located at section 17, Petaling Jaya.

The chicken is stuffed with the cooked herbs and gravy in the cavity, wrapped and baked for 90minutes in the oven.


2pcs Astralagus Roots
2sticks Codonopsis Roots
5pcs Chinese Yam
20gm Chinese Wolfberries
10pcs Lily Bulb Petals
5thin slices Chinese Angelica
30gm Longan Flesh
3pcs Soloman’s Seal
5pcs Red Dates
1 large Chicken
Aluminium Foil

Boiled all the herbs with 200ml water till concentrate. Add a pinch of salt for taste. Stuff all the cooked herbs and concentrated soup into the cavity of the chicken. Wrapped the chicken with paper and aluminium foil. Baked for 90 minutes.

Stir Fried Chicken with Sweet Basil

Sweet Basil with Chicken

I just love the smell of the sweet basil leaves. It gives such a fragrant and uniquely smell. You can find most Thai dishes consist of this sweet basil leaves. They really add flavour to any dishes. I found this leaves at SS17, Petaling Jaya wet market. They are sold in big bunch at a very reasonable and affordable price.

Usually the sweet basil leaves are used in scrambled egg as to give more flavour to the egg dish. As for myself, I use this sweet basil leaves for a chicken dish

300gm Diced chicken breast
50gm Sweet basil leaves
2bulbs Minced garlic
2tsp Fish Sauce
1Tsp Oyster sauce
1tsp Dark soya sauce
1 Cut chilli
1Tsp Cooking Oil
a pinch White Pepper
a pinch Sugar

Heat up the oil in the pan. When the oil is hot, put in minced garlic and half the amount of sweet basil leaves. Once the gralic is browned, stir in diced chicken. As the diced chicken is getting cooked, pour in fish sauce, oyster sauce and dark soya sauce. Stir fry the dish for few minutes. Once cooked, stir in the sweet basil leaves and cut chilli. Put in the white pepper and sugar. Now you can dish up the dish onto the serving plate.

Hope you will try this dish. It is simple, fast and yet will surprise you guest.

Regards Sid xxx.

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