Cooking School | Class 2

This week at my Asian cooking class we made a variety of dishes … out of one whole chicken! Who knew a whole chicken could make so much??

When we arrived, we rolled up our sleeves, washed our hands and got stuck in to a chicken ….(mind the pun).   Monica brought in a whole thawed chicken (size 16) .. the type you buy in a supermarket …not a whole chicken with feathers and the body still attached …thankfully.  The aim of the class was to use the whole chicken without wasting any! … lets begin

Menu for the evening
– Home made chicken soup with egg flowers
– Cucumber, carrot and tomato salad
– Satay skewers with satay dipping sauce
– Bali nasi goreng rice

You will need, a whole size 16 thawed chicken, chopping board, sharp knife . In 12 steps you’ll have a separated chicken

1 -Cut off wings with a sharp knife – cutting away from you
2 – Make a clean-cut into the skin between one of the legs and body
3 – Put down the knife, grab hold of the chicken with the body in one hand and the leg and thigh in the other
4 – Pull the leg toward you so the thigh bone pops out of its socket
5 – Hold the leg and cut through it with the sharp knife, you know have a separate drumstick and thigh – repeat on the other side of the chicken
6 – Lay the chicken on its back so the breasts are facing up towards you
7 – Cut along both sides of the breast bone running down the entire length of the breast
8 – Beneath the breast bone is where the rib cage and wishbone sit.  Use the tip of the knife and gently cut away the breasts from the ribs
9 – When you have removed both breasts turn the chicken over so the back is facing upwards
10 – Cut out the little nugget of tender meat, called the oyster, behind the hollow of the hip socket in the back.
11 – Lay each leg on the cutting board and cut out the leg and thigh bones
12 – Use the tip of the knife to carefully cut the flesh away from the bone
Tip – Keep the bones and wing tips to make stock out of

Out of the chicken pieces we dissembled from the former whole chicken, we made
Chicken soup by soaking the chicken bones in 5 cups of water on the stove with ginger, garlic and onion and add a 2 minute noodle sachet added (good idea aye).  When the stock has simmered for 40 minutes on a low heat, crack two eggs in a bowl and stir with a fork then add 1 tablespoon of water, combine.  Swirl the eggs through the soup and leave for 5 – 8 minutes.  The egg will cook and create flower like bubbles.  Once the egg is cooked through the soup is ready.

Satay Skewers

 2 chicken breasts (deboned)

Spice Paste:

1 teaspoon of coriander powder
2 stalks lemon grass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons of cooking oil
1 teaspoon of chili powder
2 teaspoons of turmeric powder (kunyit)
4 teaspoons of Kecap Manis (ABC brand from Indonesia recommended)
1 spoon of Oyster Sauce (Lee Kam Kee brand recommended)
Bamboo skewers (soaked in water for 2 hours to avoid burning) great tip
1 cucumber (skin peeled and cut into small pieces)


Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.

Bali Nasi Goreng – the photo speaks for itself.  3 dishes – done.


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