Chinese braised chicken

braisedchicken

I found this recipe from the nobcook site but make some minor adjustment on the ingredients.

Ingredients:

  • Chicken pieces
  • Sesame oil
  • Carrot
  • Shitake mushroom
  • Spring onion (white part)
  • Ginger (slices)
  • Garlic
  • Sugar – 1/2 tsp or less (I don’t like too sweet in the dish)
  • Chinese coriander – for garnishing OR Spring onion – the green part
  • Water

Seasoning:

  • Dark soy sauce
  • Oyster sauce
  • 1/2 tsp – 5-spice powder

Method:

  1. Heat the sesame oil.
  2. Add in the chicken pieces and cook until no longer pick.
  3. Add white part of the spring onion, ginger, garlic and stir fry for 5 minutes.
  4. Add in carrot, seasoning and the water.
  5. Cover the lid and simmer for 5 minutes.
  6. Turn the chicken, then add in 1/2 teaspoon sugar for the sweetness and beautiful glaze.
  7. Then simmer for another 5 minutes.
  8. Add the shitake mushroom at last and mix it well.
  9. Cook for another 2-3 minutes.
  10. Turn-off the fire and garnish with Chinese coriander or green part of the spring onion.

You can always add something extra inside this dish to make it a little colorful.

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Claypot (Korean earthenware) chicken rice

Chinese claypot is easily cracked during cooking, I used to have 3-4 of them and they ended in a trash bin the following day. So I never have them anymore in the house. It is always challenging whenever I was planning to make a claypot dish. There was one time, I bought the Korean earthenware to make bibimbap, later on I used it to make Chinese mapo tofu. The pot is more solid than the claypot and can hold the heat better. This time, I put the chicken rice into it and the result was fantastic.

Ingredients:

  • Chicken fillet/breast or chicken pieces.
  • Oyster sauce
  • Soy sauce
  • Sesame oil
  • Pepper
  • Ginger
  • Shitake mushroom
  • Egg
  • Spring onion – for garnish
  • Rice

Method:

  1. Sliced the shitake mushroom.
  2. If using chicken fillet, cut them into bitable pieces.
  3. Marinate the chicken with oyster sauce, sesame oil, pepper, ginger and shitake mushroom for at least an hour.
  4. Cook the rice in rice cooker.
  5. When the water in the rice is disappearing from the top, add the marinated chicken pieces on top with some soy sauce and continue to cook the rice until it is done.
  6. When the rice and chicken are fully cook. Mix them well.
  7. Grease the earthenware with sesame oil.
  8. Add the chicken rice into the pot.
  9. Flatten the top of the rice, make a small shallow well on the top that enough to hold a cracked egg.
  10. Crack the egg on top of the rice (position it exactly to the middle).
  11. Cover the earthenware pot with a lid (I used aluminum foil as a lid for this case).
  12. Cook with lower fire until the egg 80-90% done. (this is depending the individual likes).
  13. When the egg is cooked, remove from the fire and garnish with spring onion.

The rice at the bottom got some crunchiness and lightly burn (but not black).

It is delicious!!!

Udon with chicken soup

ChickenSoupWithUdonSometimes just feel like having udon soup, so I created this soup bowl myself and taste great.
It is very simple, chicken soup, udon and other ingredients that you can find in your own fridge
Here is the recipe for my own chicken soup or you can create your own one if you like.

Ingredients for the soup bowl:

  • Udon noodle – instant or freshly made, upon your like.
  • Bean sprout (tauge)
  • Choy sum or pak choy – anything green
  • Hard boiled egg
  • Spring onion, the green part
  • Shimeji mushroom
  • Chicken Chashu – I made this a couple of weeks ago and the recipe is here.

Method:

  1. Cook the noodles according to the instruction from the package, then blench it with cold water to remove the starch.
  2. Blench the bean sprout/tauge in boiling or hot water.
  3. Cook the green vegetable in boiling water.
  4. Prepare some hard boil eggs ahead.
  5. Shredding the spring onion.
  6. Chicken chashu, if it is cold, then blench it with the hot chicken soup a couple of time to get it warm-up.

Assemble:

  1. Place the udon into the bowl.
  2. Add in the chicken chashu.
  3. Arrange the bean sprout to cover the udon on top.
  4. Put the green vegetable along side (choy sum or pak choy)
  5. Pour the soup over the noodles.
  6. Arrange half of the hard-boil egg on top.
  7. Garnish with the spring onion.

There is your udon chicken soup. Itadakimasu!!!

Napa cabbage roll

I got a big beautiful napa cabbage sitting in my fridge for weeks and still doesn’t know what to do with it. Usually, I will easily make it into  kimchi during winter or gyoza but I’ve too many of them sitting my fridge and freezer; it is such a waste to do stir-fry since it has a big leaves. I googled and found the idea of using it as a wrap, just like wonton or stuffed vegetables.

NapaCabbageWrap

Here is how I do it for this recipe.
Fillings:

  • Chicken breast – minced
  • Prawn – minced
  • Shitake mushroom – I always used fresh one and diced it.
  • Water chestnut – diced it
  • Ginger – grated
  • 1 clove of Garlic – chopped it fine
  • Spring onion/scallion – chopped
  • Carrot(s) – diced
  • 1 tbsp Oyster sauce
  • 1 tbsp Soy sauce
  • 1 tbsp sesame oil
  • 1 large Egg – lightly beaten
  • 1 tsp Cornstarch

Mix the ingredients of the fillings together in a bowl and then put it into fridge for at least 1-2 hours.
*The above ingredients can be used for wonton, stuffed vegetables, spring roll or dim sum.
Napa Cabbage

  • Remove each leaf carefully and trim a little bit at the bottom.
  • Use a pan that can fit the leaf.
  • Bring the water to boil with the seleccted pan and blanch the cabbage leaves until it turn soft.
  • Take the leaves out from the hot/warm water and give it a quick cold bath.
  • Try to drain as much water out from the cabbage leaves as possible and be careful not to break it.

Now, it is ready to use for rolling or wrapping.

Sauce:

  • Chicken broth
  • 1 tbsp oyster sauce
  • 1 tsp cornstarch

Method:

  1. Lay the soft cabbage leave gently and flat.
  2. Put a tablespoon or teaspoon of fillings that fit to the size of each cabbage leaf.
  3. Roll it gently and push each end to cover the mince nicely.
  4. Put them into a steamer.
  5. Steam them for approximately 20 minutes.
  6. When it is done,  remove it from the steamer and place them on serving plate.
  7. Pour the sauce over and then garnish with spring onion.

Three-cups chicken (三杯鸡)

3cup2
三杯鸡 = 3-cups chicken (literally translate), one of the popular Taiwanese dish.
What does the 3 cups means?
3-cups = soy sauce, sesame oil and Chinese cooking wine/rice wine. The selection of this 3 ingredients are important for the delicious taste. Soy sauce must not be too salty or else it will over-power the others. Sesame oil has to be fragrance, rice wine must not be too mild and it must have a good percentage of alcohol. The ratio used from this 3 ingredients must be equal or else they will over-power each other. This means 2 tablespoon of soy sauce, 2 tablespoon of sesame oil and 2 tablespoon of rice wine.3cup1
Apart from the 3-cups ingredient, there is 2 more: ginger and garlic.
3cup3
This recipe is chicken (鸡), you can used others like mushroom, seafood or whatever you can think of, be creative.
Here is how I made my 3-cups chicken.
Methods:

  1. Cut the ginger in slices and smash the garlic.
  2. Heat the oil, add few drops of sesame oil and fry ginger until fragrance.
  3. Add in the garlic, make sure not to burn it.
  4. Add in chicken and cook it (turning it if necessary)
  5. When the chicken is almost done, add in the soy sauce, sesame oil and rice wine.
  6. Add in shimeji mushroom and sweet pepper (punt paprika) – optional
  7. Garnish with Chinese coriander – optional

 

Siew pau

My father loves siew pau and I’m not particular crazy about it. Now, I starting to make it at home and starting to like it just like the egg tart. Unfortunately, my father doesn’t live long enough to taste the siew pau that I made 😥

siewpau

For this recipe, I used a frozen pastry dough that you can easily purchase it from grocery store. You can also make it yourself if you like. If you prefer to make the pastry skin yourself, check it out at the bottom.

To make the filling of the siew pau, you need to the following ingredients:
– 400 gram char siew (you purchase it or make it yourself) – diced.
– 1/2 cup of frozen peas
– 1 big onion – diced
– 1 tbsp black soy sauce
– 1 tbsp oyster sauce (skip this if use hoisin sauce)
– 1 tbsp sugar (skip this if use hoisin sauce)
– salt and pepper to taste
– water and corn starch – to thicken sauce

Methods:
1.Saute onion until lightly brown.
2.Add char siew and peas, stir fry about 5 mins.
3.Add the sauce mixture and taste.
4.Add corn starch liquid to thicken the sauce.
5.Leave it cool when it is done.
6.When the fillings cool, cut the dough into round shape.
7.Put a spoonful filling into the dough and shape it.
8.Brush the dough with egg wash and sprinkle some sesame seeds.
9.Baked 200°C for approximately 25 minutes (this is only a guidance)

Home-made pastry skin:
There is 2 types of dough for the skin: water dough (A) and oil dough (B)

Water dough (A)
– 200g plain flour
– 60g un-salted butter, room temperature (not too soft)
– 2 tbsp caster sugar / ~50g icing sugar
~ 100g water
– pinch of salt (if used un-salted butter)

Oil dough (B)
160g plain flour
100g shortening (or you can use white vegetable oil)

Method:
1. Dough A, rub butter with the dry mixture by hand, slowly add in water using spoon. Combine them well until it form dough. Let it rest for 10 minutes in a fridge.
(TIPS: butter give puff texture to the pastry when it is baked)
2. Dough B, rub shortening with flour / mix oil with the flour (if using vegetable oil). Combine them until it form dough, Let it rest for 10 minutes in a fridge.
3. Divide the dough A & B equally.
4. Roll them into long shape (like making croissant).
5. Put dough B on top of dough A and wrapper them like a swiss roll (make sure the oil dough is inside). Set them aside for rest.
6. When the dough is ready, roll it out into a circle and then put your filling into it. Wrapped it according siew pau shape.

 

Egg tart

I never love to eat egg tart as much as now while I’m living in Malaysia. Now, due to home sick, I love to make it and eat it. Somehow, it taste better when you make it yourself and it can be eaten just like a snack when you are craving for one. I’ve made the normal size and the mini size. I love the mini size especially when the temperature is warm and eaten the tart cold.

EggTart

Here is my secret recipe.

For the skin:
– 140 gram butter (softed – room temperature*.)
– 1 egg (lightly beaten)
– 70 gram icing sugar/powder sugar
– 250 gram low glutine flour
*  Your butter must NOT be too soft or else it will influence the   texture and crispness of your tart skin.

1.Mix the above ingredients together and well by hand.
2.Use your finger to break the butter and mix them well into the flour.
3.Leave the dough in the fridge for approximately 20 minutes

For the fillings:
-140 gram sugar
-300 ml water
-4 large eggs
-80 ml condensed milk
** if making only 12 pieces of normal size, then use only half of the measurement.

1.Cook the sugar with the water. Let it cool after the sugar has 100% dissolved. Do not stir.
2.Add the egg into the sugar syrup.
3.Mix them well and strain the mixture through a strainer.

Methods:
1.Take the dough out from the fridge and break them into small pieces.
2.Press each small dough into your baking tin/cup.
3.Make some tiny hole at the bottom of the dough with fork.
4.Fill every dough cup with the egg liquid mixture.
5.Bake at temperature 200 °C for 20 minutes.

Notes: There is one thing that I learn while making dough by hand is that the room temperature has strong influence on the process. You need to feel it yourself and judge whether the dough is ok or not.