Ingredients
8 chicken drumsticks (about 1kg)
2 1/2 tsps salt
1 tsp sugar
1 Tbsp ginger strips
1/2 tsp ground Sichuan pepper (optional)
1 bottle (640ml) Hua Tiao Chiew (Chinese wine)
1/2 cup chicken juice (from the steamed chicken)
2 tsps roasted white sesame seeds
2 Tbsps brandy (optional)
Carrot and cucumber salad:
1 cucumber (shredded)
1 carrot (shredded)
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp sesame oil
1 tsp soya sauce
1 tsp finely chopped garlic
2 tsps roasted white sesame (crushed)
Method
1. Clean and dry drumsticks thoroughly, marinate with 2 teaspoons of salt and Sichuan pepper for 1 hour.
2. Add ginger strips on top of the drumsticks and steam over medium heat for 20 to 30 minutes. Take out the drumsticks and place them in a casserole dish with cover. Drain the juice and put aside.
3. Add sugar and 1/2 teaspoon of salt to 1/2 cup of chicken juice and pour it over the drumsticks. Pour in 1 bottle of ‘Hua Tiao Chiew’ and 2 tablespoons of brandy. The drumsticks should be submerged totally in the wine solution.
4. Cover the casserole and leave outside at room temperature for three hours before putting it in the fridge for two to four days. Take out the drumsticks and store the wine solution in an airtight container; it can be used again.
5. De-bone the drumsticks and sprinkle some roasted sesame seeds on top. Serve with this carrot and cucumber salad.
Carrot and cucumber salad:
1. Mix balsamic vinegar, soya sauce, chopped garlic, olive and sesame oil together in a small bowl.
2. Whisk it for a few minutes to thicken, then pour over the shredded carrot and cucumber. Sprinkle over with crushed roasted sesame seeds.
Tip:
Prepare the salad only when the drunken chicken is ready (after two to four days) to be served.
Thursday, October 18, 2007
Double-boiled snow fungus in a coconut
Ingredients
1 pandan coconut (you can get this pre-prepared in the market)
1 tsp rock sugar
1 fresh sea coconut, shredded
1/2 rice bowl soaked snow fungus
Method
1. Pour out a third of the coconut juice. Use some of it to melt the rock sugar in a saucepan.
2. Pour it back into the coconut, together with sea coconut and pre-soaked snow fungus. (Buy snow fungus that softens easily.)
3. Double-boil over a medium fire for three hours.
1 pandan coconut (you can get this pre-prepared in the market)
1 tsp rock sugar
1 fresh sea coconut, shredded
1/2 rice bowl soaked snow fungus
Method
1. Pour out a third of the coconut juice. Use some of it to melt the rock sugar in a saucepan.
2. Pour it back into the coconut, together with sea coconut and pre-soaked snow fungus. (Buy snow fungus that softens easily.)
3. Double-boil over a medium fire for three hours.
Double-boiled pigeon with Chinese herbs
Ingredients
1 pigeon (about 500 gms)
40gm kei chee
20gm wai san
10gm dried longan
1 slice ginger
400ml water
Method
1. Clean the pigeon and scald in hot water for one minute.
2. Put in double boiler and add herbs, salt and water. Allow to simmer three hours.
1 pigeon (about 500 gms)
40gm kei chee
20gm wai san
10gm dried longan
1 slice ginger
400ml water
Method
1. Clean the pigeon and scald in hot water for one minute.
2. Put in double boiler and add herbs, salt and water. Allow to simmer three hours.
Deep-fried pigeon a la chef
Ingredients
3 whole pigeons
1/4 tsp salt
1/5 tsp five spice powder
Marinade:
250gm light soya sauce
300 ml water
10gm star anise
10gm liquorice (kam chou)
Skin seasoning:
20gm malt sugar
100gm white vinegar
300ml water
Method
1. Wash the pigeon. Pat dry and marinade overnight.
2. Boil water and add malt sugar and white vinegar. Use to brush over skin and hang to dry for three hours.
3. Heat one-litre oil in wok. Deep-fry pigeon until golden brown. Serve immediately.
3 whole pigeons
1/4 tsp salt
1/5 tsp five spice powder
Marinade:
250gm light soya sauce
300 ml water
10gm star anise
10gm liquorice (kam chou)
Skin seasoning:
20gm malt sugar
100gm white vinegar
300ml water
Method
1. Wash the pigeon. Pat dry and marinade overnight.
2. Boil water and add malt sugar and white vinegar. Use to brush over skin and hang to dry for three hours.
3. Heat one-litre oil in wok. Deep-fry pigeon until golden brown. Serve immediately.
Deep-fried and braised kai lan
Ingredients
400g local kai lan
2 garlic cloves
2 tsps dried baby scallops
1/2 Tbsp oyster sauce
1/2 tsp salt
2 Tbsps water
1 Tbsp Hua Tiao wine
3 Tbsps oil
1 tsp fish sauce
2 Tbsps oil
1 1/2 Tbsp silver ikan bilis
Method
1. Cut the leaves off the kai lan after soaking in salt water for three minutes. Dry with kitchen towels and shred with a sharp knife to 0.3cm thick (or as thin as possible). Leave the leaves to dry a bit more naturally.
2. Cut the stems into 5cm lengths.
3. Soak the dried baby scallops in water for a few minutes to get rid of the salt.
4. Fry the whole garlic cloves in hot oil. Add in the dried scallops, then the kai lan stems. Season with salt and oyster sauce. Add water and braise till tender.
5. Turn on the heat in the wok and add in the wine. Dish out.
6. Heat oil in the wok till it smokes. Put in leaves to fry and crisp up. Drain and dish out and sprinkle with fish sauce.
7. Heat 2 Tbsps oil in clean wok till it smokes. Turn flame to low and add in silver ikan bilis. The oil must cover the ikan bilis. Fry them till there are bubbles round the oil. Turn on the high heat, for a minute. Dish out and sprinkle over crispy kai lan leaves.
400g local kai lan
2 garlic cloves
2 tsps dried baby scallops
1/2 Tbsp oyster sauce
1/2 tsp salt
2 Tbsps water
1 Tbsp Hua Tiao wine
3 Tbsps oil
1 tsp fish sauce
2 Tbsps oil
1 1/2 Tbsp silver ikan bilis
Method
1. Cut the leaves off the kai lan after soaking in salt water for three minutes. Dry with kitchen towels and shred with a sharp knife to 0.3cm thick (or as thin as possible). Leave the leaves to dry a bit more naturally.
2. Cut the stems into 5cm lengths.
3. Soak the dried baby scallops in water for a few minutes to get rid of the salt.
4. Fry the whole garlic cloves in hot oil. Add in the dried scallops, then the kai lan stems. Season with salt and oyster sauce. Add water and braise till tender.
5. Turn on the heat in the wok and add in the wine. Dish out.
6. Heat oil in the wok till it smokes. Put in leaves to fry and crisp up. Drain and dish out and sprinkle with fish sauce.
7. Heat 2 Tbsps oil in clean wok till it smokes. Turn flame to low and add in silver ikan bilis. The oil must cover the ikan bilis. Fry them till there are bubbles round the oil. Turn on the high heat, for a minute. Dish out and sprinkle over crispy kai lan leaves.
DOM san bei chicken
Ingredients
8 chicken thighs
10 slices ginger
4 tbsp light soya sauce
3 tbsp dark soya sauce
2 tbsp oyster sauce
2 tsp sesame oil
½ tsp pepper
4 sprigs mint leaves
10 slices carrot
6 tbsp DOM
Marinade:
2 tbsp ginger juice
2 tbsp soya sauce
3 tsp cornflour
Method
1. Cut chicken into bite-size pieces and marinate with ginger juice, soya sauce and cornflour. Set aside at least 15 minutes.
2. Heat some oil in wok and fry chicken for two minutes. Drain.
3. Heat a claypot, add oil and fry ginger slices till fragrant. Add soya sauce and oyster sauce. Bring to the boil and add chicken. Add dark soya sauce. Cover and allow to simmer until chicken is cooked.
4. When done, add sesame oil, pepper and lastly, DOM. Stir quickly and dish up. Garnish with mint and carrot slices.
8 chicken thighs
10 slices ginger
4 tbsp light soya sauce
3 tbsp dark soya sauce
2 tbsp oyster sauce
2 tsp sesame oil
½ tsp pepper
4 sprigs mint leaves
10 slices carrot
6 tbsp DOM
Marinade:
2 tbsp ginger juice
2 tbsp soya sauce
3 tsp cornflour
Method
1. Cut chicken into bite-size pieces and marinate with ginger juice, soya sauce and cornflour. Set aside at least 15 minutes.
2. Heat some oil in wok and fry chicken for two minutes. Drain.
3. Heat a claypot, add oil and fry ginger slices till fragrant. Add soya sauce and oyster sauce. Bring to the boil and add chicken. Add dark soya sauce. Cover and allow to simmer until chicken is cooked.
4. When done, add sesame oil, pepper and lastly, DOM. Stir quickly and dish up. Garnish with mint and carrot slices.
Crispy skin chicken
Ingredients
1 whole chicken (approx 900gm)
1 tsp salt
1 tsp pepper
3 tbsp sour plum sauce
1 tsp sugar
1 tsp light soya sauce
4cm ginger
1 cucumber
1 stalk parsley
Method
1. Clean chicken properly and pat dry with a kitchen towel. Rub the inside of the chicken with salt and pepper.
2. Pound ginger and squeeze out juice. Mix ginger juice with sugar, light soya sauce and plum sauce.
(Use this to marinate chicken. Leave aside for one hour,
returning to pour marinate over chicken every fifteen minutes.)
3. Hang chicken to dry under hot sun for two hours or more.
4. Heat 5 cups oil in kuali. When very hot, lower the
chicken into the oil. The oil should cover the chicken
halfway.
(Using a ladle, spoon hot oil to bast top half of chicken.
When underside is golden brown, turn chicken over. Continue to bast chicken with scoops of hot oil, paying
particular attention to the parts that are under-done.)
5. When done, allow to stand for 10 minutes to cool
slightly. Then chop up and serve immediately or the skin
will lose its crispiness.
Serve with sliced cucumber and chilli or plum sauce
if preferred.
- From the article No fowl-up with old formula by Je'n.
1 whole chicken (approx 900gm)
1 tsp salt
1 tsp pepper
3 tbsp sour plum sauce
1 tsp sugar
1 tsp light soya sauce
4cm ginger
1 cucumber
1 stalk parsley
Method
1. Clean chicken properly and pat dry with a kitchen towel. Rub the inside of the chicken with salt and pepper.
2. Pound ginger and squeeze out juice. Mix ginger juice with sugar, light soya sauce and plum sauce.
(Use this to marinate chicken. Leave aside for one hour,
returning to pour marinate over chicken every fifteen minutes.)
3. Hang chicken to dry under hot sun for two hours or more.
4. Heat 5 cups oil in kuali. When very hot, lower the
chicken into the oil. The oil should cover the chicken
halfway.
(Using a ladle, spoon hot oil to bast top half of chicken.
When underside is golden brown, turn chicken over. Continue to bast chicken with scoops of hot oil, paying
particular attention to the parts that are under-done.)
5. When done, allow to stand for 10 minutes to cool
slightly. Then chop up and serve immediately or the skin
will lose its crispiness.
Serve with sliced cucumber and chilli or plum sauce
if preferred.
- From the article No fowl-up with old formula by Je'n.
Crispy roast pigeons
Ingredients
10 pigeons
Oil for deepfrying
Marinade:
2 tsp salt
75 gms ginger juice
225 gms chicken stock 1/4 tsp five-spice powder
225 gms Chinese white wine
1 tsp malt syrup 2 kg water
1 lime (sliced)
Method
1. Clean pigeons and pat dry. Mix well marinade ingredients and marinate pigeons overnight or for at least 12 hours.
2. Poach pigeons in boiling water for 2 minutes. Remove.
3. Boil together malt syrup, water and sliced lime. Soak pigeons in malt and hang pigeons to dry in cool, airy place.
4. Heat oil in wok and deepfry till golden brown.
10 pigeons
Oil for deepfrying
Marinade:
2 tsp salt
75 gms ginger juice
225 gms chicken stock 1/4 tsp five-spice powder
225 gms Chinese white wine
1 tsp malt syrup 2 kg water
1 lime (sliced)
Method
1. Clean pigeons and pat dry. Mix well marinade ingredients and marinate pigeons overnight or for at least 12 hours.
2. Poach pigeons in boiling water for 2 minutes. Remove.
3. Boil together malt syrup, water and sliced lime. Soak pigeons in malt and hang pigeons to dry in cool, airy place.
4. Heat oil in wok and deepfry till golden brown.
Crispy deep-fried nien gao
Ingredients
152 gm Hong Kong flour
0.38 gm rice flour
0.38 Amonia Pearce Duff
76 gm oil
228 gm water
Method
Sift together the Hong Kong flour, rice flour and Amonia Pearce Duff.
Add a little oil and slowly add the water to mix into a batter.
Cut nien gao into 2cm fingers. Dip in batter and deepfry till golden brown.
Serve immediately.
152 gm Hong Kong flour
0.38 gm rice flour
0.38 Amonia Pearce Duff
76 gm oil
228 gm water
Method
Sift together the Hong Kong flour, rice flour and Amonia Pearce Duff.
Add a little oil and slowly add the water to mix into a batter.
Cut nien gao into 2cm fingers. Dip in batter and deepfry till golden brown.
Serve immediately.
Cold vegetarian noodles
Ingredients
400 gms dry Chinese noodles
1 small carrot
1 small cucumber
1 small green capsicum
5 cm young ginger
1 red chili
Sauce:
4 tbsp creamy peanut butter
3 tbsp soya sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp vegetable oil
3 tbsp water
2 tsp sugar
1 tbsp honey
VEGETARIAN cooking need not be time-consuming. You can make a tomato cucumber sandwich for instance or toss a salad. Here is a recipe for a quick fix cold vegetarian noodle you can produce in minutes and that even children can make. It’s refreshingly lovely for hot sunny afternoons. I have used peanut butter which is easily available in most kitchens but for even better flavour, you can try using sesame paste. If you like it hot, add some chili flakes to the sauce. — TAN BEE HONG
Method
1. Boil noodles till soft. Soak immediately in ice-cold water with some ice cubes.
2. Separately julienne (shred finely) the cucumber, carrot, capsicum and ginger. Set aside. Slice red chilies.
3. Mix well all the sauce ingredients.
4. Drain noodles and arrange in deep plate with julienned vegetables. Pour sauce over and serve. If desired, sprinkle with ground peanuts or roasted sesame seeds.
Serves four.
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