Chef Hengky Efendy of The Belly Clan displays his mastery of Pan-Asian flavors as he shares with us fanciful ways to cook chicken.
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RECIPES
CHICKEN CLUB SANDWICH
Ingredients:
- 160gr White Toast
- 45gr Beef Bacon
- 80gr Chicken breast
- 25ml Soy sauce
- 5gr Butter
- 20gr Mixed lettuce
- 15gr Tomato ketchup
- 20gr Mayonnaise
- 55gr Egg
- 30gr Tomato
- 30gr Kyuri
- 150gr French Fries
- 3gr Salt & pepper
Method:
- Toast the bread until golden brown and crispy.
- Marinate the chicken breast with soy sauce and season it with salt and pepper, alongside the beef bacon as well. Sautee them.
- On other pan, cook the egg with sunny side up method. Then fry the fries until golden brown.
- In a mixing bowl, mix tomato ketchup and mayonnaise together and stir well.
- Assemble the toast by spread it with mixed tomato ketchup and mayonnaise, lettuce, beef bacon, egg, sliced kyuri and tomato. Stack it also with chicken breast, cut half, and serve it with fries.
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LEMONGRASS CHICKEN SOUP
Ingredients:
- 30ml Cooking oil
- 50gr Onion
- 3gr Garlic
- 50gr Lemon grass
- 10gr Ginger
- 15gr Red chili
- 100gr Chicken breast
- 50gr Bean sprout
- 30gr Tomato
- 60ml Coconut milk
- 2gr Salt & pepper
- Coriander
- Lime
Method:
- In a sauce pan, heat the cooking oil and sautee the onion and garlic.
- Add ginger, lemon grass, red chili, chicken breast (diced), sautee and mixed well.
- Add water and season with salt and pepper. Pour the coconut milk and stir well.
- When almost ready, add tomato, lime and bean sprouts then transfer on a serving bowl.
- Garnish with coriander and serve while hot.
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CHILI PESTO CHICKEN
Ingredients:
- 200gr Chicken breast
- 30ml Cooking oil
- 2gr Salt & pepper
- 30gr Thai Chili
- 60gr Potato (diced)
- 2gr Garlic
- 60gr Red Chili
- 30gr Tomato
- 25gr Broccoli
- 25gr Carrots
- 25gr Coriander leaves
For Pesto:
- 0.1gr Basil leaves
- 30gr Bread crumbs
- 2gr Garlic
- 20gr Cashew nuts
- 30gr Salad oil
Method:
- Season the chicken with salt and pepper and cook on both sides until golden brown.
- For pesto: mix all the ingredients until nice and smooth. Season it with salt and pepper.
- For potato balado: fry diced potato until golden brown and meanwhile blend the garlic, red chili, and tomato. When both ready, mix it altogether.
- Blanch the broccoli and carrots and sautee them with garlic, seasoned with salt and pepper.
- Put the potato balado, chicken with mixed pesto, carrots, and broccoli on a plate.
- Garnish with coriander and serve immediately.
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ROASTED CAJUN CHICKEN
Ingredients:
- 200gr Chicken (thigh)
- 5gr Cajun powder
- 5gr Coriander powder
- 5gr Paprika powder
- 5gr Black pepper
- 1gr Salt
- 20ml Cooking oil
- 60gr Tomato
- 20gr Onion
- 3gr Garlic
- 12gr Tomato paste
- 30gr Tomato concasse
- 2gr Bay leaves
- 20gr Yellow paprika
- 20gr Green paprika
- 20gr Red paprika
- 20gr Eggplant
- 70gr Potato
- 10gr Leek
- 1pc Egg
Method:
- Marinate the chicken for 24 hours with Cajun powder, coriander powder, paprika powder and black pepper.
- After that, sautee the chicken with the skin down first and let the skin become nice and crispy. When done, roast the chicken in the oven until cooked.
- For the ratatouille: in a medium hot pan, sautee the onion, then add garlic, bell peppers, and eggplant.
- Stir well and add tomato paste, tomato concasse, bay leaves, and adjust the seasoning.
- For the potato cake: fry the potato until golden brown and cooked. Mashed the potato until smooth and then add egg, leek, seasoning and make it into a round shape. Dip it in an egg mixture and fry until golden brown.
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Previous post about Chef Hengky:
https://gastronomy-aficionado.com/2014/10/18/chicken-by-hengky-1/
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THE BELLY CLAN | Intiland Tower, Jalan Jend. Sudirman Kav. 32, Jakarta | T: +62.21.5790.6000 | www.thebellyclan.com
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Featured in THE FOODIE MAGAZINE June 2014 edition
Download it for free here via SCOOP!
Photos by: Dennie Benedict
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