Ingredients (serves 4):
1 chicken, cut into pieces
2 potatoes, peeled and quartered
1 large onion
4 cloves garlic
1 thumb-sized piece of ginger, skinned
1 stick cinnamon
1 cardamom pod
5 star anise
6 to 8 curry leaves
3 tbsp curry powder
1/2 cup plain yoghurt
2 tomatoes, quartered
3 green chillies, each snapped into two pieces
1 tsp salt
A dash of white pepper
4 tbsp vegetable oil
Method:
1. Rub the salt and pepper into the chicken pieces and set aside.
2. Pound the onion, garlic and ginger to a paste.
3. Heat two tablespoons of oil in a large saucepan or a wok and fry the paste with the cinnamon, cardamom pod, star anise and curry leaves until fragrant.
4. Mix the curry powder with three tablespoons of water to form a paste.
5. Add the curry paste to the pan and cook, stirring constantly, for about 5 to 7 minutes.
6. Remove the curry mixture from the pan and set aside.
7. In the same pan, heat another two tablespoons of oil and fry the chicken pieces and potatoes until they are halfcooked. This should take about 8 minutes.
8. Stir in the curry mixture and toss so that the chicken pieces and potatoes are coated evenly.
9. Add in the yoghurt and half a cup of water, and stir.
10. Cook for about 30 minutes, or until the chicken is tender.
11. Add the tomatoes and green chillies, season to taste, and serve.
Tips:
Serve with FairPrice frozen roti prata (plain: $1.83; spring onion: $2.15) available at all FairPrice supermarkets.
This chicken curry recipe is typical of that found in Eurasian or Peranakan kitchens. It has a sourish edge to it thanks to the use of yoghurt, but if you prefer, you can substitute the yoghurt for coconut milk.
Recipe source: Today newspaper (8 May 2008)
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Low-fat prawn paste chicken
Stash the deep fryer - this local favourite tastes just as good baked.
Serving size: 260g (regular 260g)
Calories per serving: 357kcal (regular 505kcal)
Protein: 44g (regular 44g)
Fat: 18g (regular 34g)
Carbohydrate: 1g (regular 7g)
Ingredients (serves 6):
1 tbsp bottled shrimp sauce
1 tbsp rice wine
1 tsp sugar
1 tsp sesame oil
1.5kg chicken parts, skin removed
Method:
1. Mix the shrimp sauce, rice wine, sugar and sesame oil. Blend well.
2. Marinate the chicken parts in the sauce and leave in the refrigerator for at least an hour.
3. Preheat oven to 200 deg C.
4. Bake chicken for 30 minutes until cooked.
Tips:
This dish also makes great picnic and potluck fare.
Recipe source: Simply Her magazine (May 2007)
Chicken drumsticks with coffee sauce
Coffee helps bring out the flavour of meat without overpowering its taste.
Good coffee beans should be whole - avoid broken or splintered ones.
Freeze beans that you don't use up within 2 weeks of opening. Wrap in layers of plastic to prevent the beans from absorbing the smell of other food.
Coffee - Part 1.
A twist to the ever-popular coffee pork ribs.
Ingredients (serves 4):
6 chicken drumsticks
1 tsp oyster sauce
Pinch of salt and pepper
2 tsp unsalted butter
2 tsp olive oil
2 cloves garlic, crushed
1 tsp barbeque sauce
3 tbsp brewed coffee
1 tsp brown sugar
Method:
1. Marinate the chicken with oyster sauce, salt and pepper.
2. Saute chicken over a heated grill pan with butter for 8 minutes. Remove and set aside.
3. In the same pan, add the oil and saute garlic until fragrant, then add in the barbeque sauce, coffee and brown sugar. Let it cook for 2 minutes.
4. Finally, add in the chicken, allowing the sauce to caramelise and ensuring the chicken pieces are evenly covered with sauce. Serve immediately.
Tips:
Prepare the sauce in advance to speed up the cooking process.
Recipe source: Simply Her magazine (Sep 2007)
Good coffee beans should be whole - avoid broken or splintered ones.
Freeze beans that you don't use up within 2 weeks of opening. Wrap in layers of plastic to prevent the beans from absorbing the smell of other food.
Coffee - Part 1.
A twist to the ever-popular coffee pork ribs.
Ingredients (serves 4):
6 chicken drumsticks
1 tsp oyster sauce
Pinch of salt and pepper
2 tsp unsalted butter
2 tsp olive oil
2 cloves garlic, crushed
1 tsp barbeque sauce
3 tbsp brewed coffee
1 tsp brown sugar
Method:
1. Marinate the chicken with oyster sauce, salt and pepper.
2. Saute chicken over a heated grill pan with butter for 8 minutes. Remove and set aside.
3. In the same pan, add the oil and saute garlic until fragrant, then add in the barbeque sauce, coffee and brown sugar. Let it cook for 2 minutes.
4. Finally, add in the chicken, allowing the sauce to caramelise and ensuring the chicken pieces are evenly covered with sauce. Serve immediately.
Tips:
Prepare the sauce in advance to speed up the cooking process.
Recipe source: Simply Her magazine (Sep 2007)
Spicy chicken sticks
Ingredients (serves 4):
1 tsp salt
1 tbsp vinegar
500g boneless chicken, cut into long strips
1 tsp soy sauce
2 tbsp garlic, finely chopped
2 tsp chilli paste, or to taste
1 tsp chilli powder
1 tbsp tomato ketchup
15 bamboo skewers
2-3 tbsp oil
Method:
1. Add salt and vinegar to chicken, mix well, and set aside for 20 minutes.
2. Wash the chicken thoroughly and drain. Dry on a kitchen towel.
3. In a dish, add all other ingredients (except the oil) to the chicken and set aside for 20 minutes.
4. Skewer the chicken pieces. Heat oil in a pan and cook on each side till the chicken is golden brown. Serve with tabasco sauce or chutney.
Tips:
Spice up the marinade with ginger paste, oregano flakes or mustard sauce.
Recipe source: Simply Her magazine (Oct 2007)
1 tsp salt
1 tbsp vinegar
500g boneless chicken, cut into long strips
1 tsp soy sauce
2 tbsp garlic, finely chopped
2 tsp chilli paste, or to taste
1 tsp chilli powder
1 tbsp tomato ketchup
15 bamboo skewers
2-3 tbsp oil
Method:
1. Add salt and vinegar to chicken, mix well, and set aside for 20 minutes.
2. Wash the chicken thoroughly and drain. Dry on a kitchen towel.
3. In a dish, add all other ingredients (except the oil) to the chicken and set aside for 20 minutes.
4. Skewer the chicken pieces. Heat oil in a pan and cook on each side till the chicken is golden brown. Serve with tabasco sauce or chutney.
Tips:
Spice up the marinade with ginger paste, oregano flakes or mustard sauce.
Recipe source: Simply Her magazine (Oct 2007)
Chicken and hashima soup
Hashima nourishes the lungs and blood, and helps improve your complexion.
Ingredients (serves 4):
1 chicken, skinned
20g hashima
20g ham
5 bowls water
Method:
1. Soak hashima overnight to remove the impurities, then blanch in boiling water.
2. Blanch the chicken in boiling water.
3. Combine all the ingredients and double-boil for 3 hours.
Recipe source: Simply Her magazine (Aug 2006)
Roti john
Roti John, essentially an omelette sandwich, is a popular Malay breakfast and snack item in Malaysia and Singapore. This is a healthier version.
Serve size: 260g
Calories per serving: 440kcal
Fat: 16g
Ingredients (serves 8):
1 French loaf, sliced thickly
400g minced beef or chicken or sardines
2 eggs, beaten
1 large onion, minced
2 green chillies, seeded and minced
2 tsp meat curry powder
1 tsp garlic, minced
1/2 tsp ginger, minced
salt and sugar to taste
2 fresh green chillies, chopped
sweet chilli sauce & ketchup
cucumber, sliced
Method:
1. Mix beaten egg, minced onion and meat together.
2. Add curry powder, garlic, ginger, salt and sugar. Mix in the chillies.
3. Spread the mixture onto thick slices of French loaf.
4. Heat a pan and coat thinly with oil. Shallow-fry the bread slices until the egg mixture becomes brown and sizzling and the bread is crispy.
5. Serve with cucumber slices, sweet chilli sauce and ketchup.
Tips:
If you can't fund lotus leaves, use a porcelain rice bowl as a mould.
Recipe source: Simply Her magazine (Aug 2006)
Mexican chicken enchiladas
Ingredients (serves 4):
4 pieces fresh wraps (from supermarkets)
2 chicken breasts
1 tbsp oyster sauce
3 tbsp salsa sauce
1 tbsp Worchester sauce
1 tsp ground black pepper
1 cup shredded cheddar cheese
2 medium tomatoes, sliced thinly
1 tbsp oyster sauce
1 tsp mint sauce
1 tsp raw cane sugar
1 cup thick cream
1/4 cup lemon juice
2 tbsp olive oil
bunch of fresh coriander
Method:
1. Marinate the chicken with oyster sauce, salt, pepper and raw cane sugar for 10 minutes.
2. Grill the chicken in a pan for 5 minutes. Remove from pan, slice it in strips and leave it aside.
3. Take one wrap and place some chicken strips on it. Top with salsa sauce, mint sauce, coriander and tomatoes and wrap it up firmly. Repeat the method for the other wraps.
4. Place the 4 enchiladas in a tray and sprinkle cheddar cheese, lemon juice and a dollop of thick cream. Bake in the oven at 175 deg C for 35 minutes until the cheese becomes golden brown.
5. Remove from the oven and serve with fresh greens.
Recipe source: Family magazine (Feb 2007)
4 pieces fresh wraps (from supermarkets)
2 chicken breasts
1 tbsp oyster sauce
3 tbsp salsa sauce
1 tbsp Worchester sauce
1 tsp ground black pepper
1 cup shredded cheddar cheese
2 medium tomatoes, sliced thinly
1 tbsp oyster sauce
1 tsp mint sauce
1 tsp raw cane sugar
1 cup thick cream
1/4 cup lemon juice
2 tbsp olive oil
bunch of fresh coriander
Method:
1. Marinate the chicken with oyster sauce, salt, pepper and raw cane sugar for 10 minutes.
2. Grill the chicken in a pan for 5 minutes. Remove from pan, slice it in strips and leave it aside.
3. Take one wrap and place some chicken strips on it. Top with salsa sauce, mint sauce, coriander and tomatoes and wrap it up firmly. Repeat the method for the other wraps.
4. Place the 4 enchiladas in a tray and sprinkle cheddar cheese, lemon juice and a dollop of thick cream. Bake in the oven at 175 deg C for 35 minutes until the cheese becomes golden brown.
5. Remove from the oven and serve with fresh greens.
Recipe source: Family magazine (Feb 2007)
Chicken stew with tomato and chilli
A modified recipe of a traditional Italian stew.
Ingredients:
2 tbsp flour
Salt
800g chicken fillets, leg thigh
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp chilli flakes
2 tbsp tomato paste
4 tbsp light soya sauce
4 stalks fresh coriander leaves, chopped
600g broccoli, cut into flowerettes
Method:
1. Place flour, a pinch of salt and a few shakes of pepper into a clean plastic bag.
2. Cut chicken into bite-size cubes and put into same bag. Holding bag closed, shake a few times.
3. Brown flour-dusted chicken in a non-stick pan with olive oil. Do in batches and put aside.
4. In same pan, saute onion, garlic and chilli flakes for 2 minutes.
5. Add tomato paste and light soya sauce, stir.
6. Add chicken and cook over a moderate heat, covered, for 5 minutes. Add a few drizzles of water if it gets too dry. Stir in chopped coriander leaves just before removing from heat.
7. Bring water in a steamer to a rolling boil. Steam broccoli for 3 minutes.
8. Serve chicken and broccoli hot with crusty bread on the side.
Recipe source: Streats newspaper
Ingredients:
2 tbsp flour
Salt
800g chicken fillets, leg thigh
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp chilli flakes
2 tbsp tomato paste
4 tbsp light soya sauce
4 stalks fresh coriander leaves, chopped
600g broccoli, cut into flowerettes
Method:
1. Place flour, a pinch of salt and a few shakes of pepper into a clean plastic bag.
2. Cut chicken into bite-size cubes and put into same bag. Holding bag closed, shake a few times.
3. Brown flour-dusted chicken in a non-stick pan with olive oil. Do in batches and put aside.
4. In same pan, saute onion, garlic and chilli flakes for 2 minutes.
5. Add tomato paste and light soya sauce, stir.
6. Add chicken and cook over a moderate heat, covered, for 5 minutes. Add a few drizzles of water if it gets too dry. Stir in chopped coriander leaves just before removing from heat.
7. Bring water in a steamer to a rolling boil. Steam broccoli for 3 minutes.
8. Serve chicken and broccoli hot with crusty bread on the side.
Recipe source: Streats newspaper
Fried chicken coated in fermented tofu
Ingredients (serves 4):
1 bottle fermented tofu
1 tbsp sugar
1 tbsp Hua Tiao wine
1 tbsp pepper
1 kg chicken, chopped into bite-sized pieces
Soy sauce
Sesame oil
1 cup cornflour
Oil for deep-frying, about 2 cups
10 pieces lettuce
Method:
1. Pour hot water into a bowl and mix well with the tofu. Add sugar, wine and pepper.
2. Pour mixture into the chicken and sprinkle sesame oil over sparingly. Sprinkle more pepper and soy sauce while still mixing the seasoning into the chicken.
3. After mixing well for about 10 minutes, add enough cornflour to cover each piece evenly. Add more pepper, wine or sesame oil to taste. Leave chicken in the fridge - overnight for best result.
4. Heat oil in a wok over a high fire. When hot, deep-fry the chicken, about 3 to 5 minutes. Serve chicken over lettuce. Add sambal on the side.
Recipe source: Women's Weekly magazine
1 bottle fermented tofu
1 tbsp sugar
1 tbsp Hua Tiao wine
1 tbsp pepper
1 kg chicken, chopped into bite-sized pieces
Soy sauce
Sesame oil
1 cup cornflour
Oil for deep-frying, about 2 cups
10 pieces lettuce
Method:
1. Pour hot water into a bowl and mix well with the tofu. Add sugar, wine and pepper.
2. Pour mixture into the chicken and sprinkle sesame oil over sparingly. Sprinkle more pepper and soy sauce while still mixing the seasoning into the chicken.
3. After mixing well for about 10 minutes, add enough cornflour to cover each piece evenly. Add more pepper, wine or sesame oil to taste. Leave chicken in the fridge - overnight for best result.
4. Heat oil in a wok over a high fire. When hot, deep-fry the chicken, about 3 to 5 minutes. Serve chicken over lettuce. Add sambal on the side.
Recipe source: Women's Weekly magazine
Dried scallop & winter melon soup
The combination of winter melon and water chestnut makes this high in fibre, good for cleaning out the intestines and also in soothing sore throats.
Ingredients (serves 4):
600g winter melon
20g dried scallop
150g chicken meat
4 Chinese dried mushrooms, soaked in water until soft
50g carrot
4 water chestnuts
3 tbsp green peas
6 bowls stock
Method:
1. Soak dried scallop in half a bowl of water until soft.
2. Cut chicken meat into small cubes and season with 1/2 tsp cornflour.
3. Cut winter melon into cubes.
4. Pour stock into a pot. Add dried scallop, winter melon, water chestnut and mushrooms, and boil over low heat for about 45 minutes.
5. Add chicken and carrots and parboil for another 10 minutes. Add the peas and salt to taste.
Recipe source: Simply Her magazine (Aug 2006)
Kampong chicken soup
Ingredients:
1 lean chicken (or kampong chicken if you can get it)
100g Yunnan ham, or salted pork shoulder
1 packet dried lotus seeds
1 small piece ginger
Method:
1. Cut the chicken into 4 large pieces. Remove all fat and skin.
2. Cut up the Yunnan ham into large pieces. If you are using salted pork shoulder, chop it up into large pieces.
3. Place lotus seeds in a microwaveable container and cover with water. Microwave on high for 10 minutes. Let cool.
4. Remove all the bitter green shoots inside the lotus seeds and discard any bad nuts.
5. Bring 2 litres of water to a boil in a large pot and add the chicken pieces, ham or salted pork shoulder. Add lotus seeds and ginger.
6. Bring soup to a rolling boil, reduce heat to a simmer and cook at least 1 hour for flavours to develop. Serve hot. (There is no need to add salt because the ham is savoury enough to season the soup.)
Recipe source: Today newspaper
1 lean chicken (or kampong chicken if you can get it)
100g Yunnan ham, or salted pork shoulder
1 packet dried lotus seeds
1 small piece ginger
Method:
1. Cut the chicken into 4 large pieces. Remove all fat and skin.
2. Cut up the Yunnan ham into large pieces. If you are using salted pork shoulder, chop it up into large pieces.
3. Place lotus seeds in a microwaveable container and cover with water. Microwave on high for 10 minutes. Let cool.
4. Remove all the bitter green shoots inside the lotus seeds and discard any bad nuts.
5. Bring 2 litres of water to a boil in a large pot and add the chicken pieces, ham or salted pork shoulder. Add lotus seeds and ginger.
6. Bring soup to a rolling boil, reduce heat to a simmer and cook at least 1 hour for flavours to develop. Serve hot. (There is no need to add salt because the ham is savoury enough to season the soup.)
Recipe source: Today newspaper
Har Cheong Kai (虾酱鸡)
Har Cheong Kai is chicken marinated in shrimp sauce and other aromatic seasonings and fried to a beautiful golden-red hue.
Ingredients (serves 4 to 6):
5 tbsp chopped ginger
3 1/2 tbsp Chinese rose wine (玫瑰露酒)
2 tbsp Lee Kum Kee Fine Shrimp Sauce (幼滑虾酱)
1 tbsp cornstarch
1 tbsp sugar or honey
A pinch of white pepper
1 chicken, cleaned and chopped into small pieces
150g tapioca flour
Oil for deep-frying
Cut calamansi limes, sliced cucumber and tomato, chilli sauce as garnish
Method:
1. Pound ginger to extract about 2 tablespoons of ginger juice. Stir well with rose wine, shrimp paste, cornstarch, sugar and pepper in a large bowl.
2. Add chicken, mix well. Cover, refrigerate for 4 to 6 hours.
3. Heat oil in a large wok over medium-high heat. Roll chicken pieces in tapioca flour to coat, shaking off the excess to leave a thin, but even, coat.
4. Fry a few pieces of chicken at a time for about 5 to 6 minutes until they turn pale golden brown. Drain on paper towels.
5. Reheat oil until very hot, then fry chicken again for 1 to 2 minutes, till they turn a deep golden brown. Drain on paper towels and serve with garnishes.
Tips:
For convenience and good results, mix the meat with the marinade in the morning and fry it for dinner the same night.
Recipe source: Today newspaper
Ingredients (serves 4 to 6):
5 tbsp chopped ginger
3 1/2 tbsp Chinese rose wine (玫瑰露酒)
2 tbsp Lee Kum Kee Fine Shrimp Sauce (幼滑虾酱)
1 tbsp cornstarch
1 tbsp sugar or honey
A pinch of white pepper
1 chicken, cleaned and chopped into small pieces
150g tapioca flour
Oil for deep-frying
Cut calamansi limes, sliced cucumber and tomato, chilli sauce as garnish
Method:
1. Pound ginger to extract about 2 tablespoons of ginger juice. Stir well with rose wine, shrimp paste, cornstarch, sugar and pepper in a large bowl.
2. Add chicken, mix well. Cover, refrigerate for 4 to 6 hours.
3. Heat oil in a large wok over medium-high heat. Roll chicken pieces in tapioca flour to coat, shaking off the excess to leave a thin, but even, coat.
4. Fry a few pieces of chicken at a time for about 5 to 6 minutes until they turn pale golden brown. Drain on paper towels.
5. Reheat oil until very hot, then fry chicken again for 1 to 2 minutes, till they turn a deep golden brown. Drain on paper towels and serve with garnishes.
Tips:
For convenience and good results, mix the meat with the marinade in the morning and fry it for dinner the same night.
Recipe source: Today newspaper
Chicken flavoured rice
Ingredients (serves 4):
1 small chicken, skinned and cut into bite-sizes
1 tbsp oyster sauce
1 water chestnut, peeled and sliced
6 dried mushrooms, soaked and sliced
salt and pepper to taste
2 cups fragrant rice
Method:
1. Mix chopped chicken pieces with all ingredients except the rice. Leave to marinate.
2. Wash rice until water runs clear and drain. Add 2 cups water and start the rice cooker.
3. When the water has reduced to rice level, carefully add chicken pieces on top of rice.
4. Finish cooking the rice and leave covered for at least 10 minutes. Serve hot.
Recipe source: Today newspaper
1 small chicken, skinned and cut into bite-sizes
1 tbsp oyster sauce
1 water chestnut, peeled and sliced
6 dried mushrooms, soaked and sliced
salt and pepper to taste
2 cups fragrant rice
Method:
1. Mix chopped chicken pieces with all ingredients except the rice. Leave to marinate.
2. Wash rice until water runs clear and drain. Add 2 cups water and start the rice cooker.
3. When the water has reduced to rice level, carefully add chicken pieces on top of rice.
4. Finish cooking the rice and leave covered for at least 10 minutes. Serve hot.
Recipe source: Today newspaper
Oyako Donburi (chicken & egg over rice)
Ingredients (serves 4):
200g chicken meat, sliced into 1cm pieces
1 onion, cubed
4 fresh eggs
1 stalk spring onion, chopped
1 sheet sushi nori (seaweed), shredded
4 bowls hot cooked short-grain rice
corn oil
Sauce:
1 tsp stock granules (chicken or ikan bilis)
1 cup water
1 and 1/2 tbsp sugar
4 tbsp soya sauce
2 tbsp cooking sherry (mirin)
Method:
1. Bring sauce to a boil to dissolve sugar. Add onion and sliced chicken. Simmer until meat is done.
2. Lightly scramble the eggs in a little heated corn oil and pour over mixture in pan. Turn off heat as soon as eggs are about to set.
3. Cover rice with the chicken and egg mixture. Garnish with shredded spring onion and sushi nori.
4. Serve immediately, with pickles and a clear soup.
Recipe source: Lifestyle magazine
200g chicken meat, sliced into 1cm pieces
1 onion, cubed
4 fresh eggs
1 stalk spring onion, chopped
1 sheet sushi nori (seaweed), shredded
4 bowls hot cooked short-grain rice
corn oil
Sauce:
1 tsp stock granules (chicken or ikan bilis)
1 cup water
1 and 1/2 tbsp sugar
4 tbsp soya sauce
2 tbsp cooking sherry (mirin)
Method:
1. Bring sauce to a boil to dissolve sugar. Add onion and sliced chicken. Simmer until meat is done.
2. Lightly scramble the eggs in a little heated corn oil and pour over mixture in pan. Turn off heat as soon as eggs are about to set.
3. Cover rice with the chicken and egg mixture. Garnish with shredded spring onion and sushi nori.
4. Serve immediately, with pickles and a clear soup.
Recipe source: Lifestyle magazine
Three cups chicken (三杯鸡)
Three cups chicken (sanbei ji) - the name of the dish comes straight from the ingredients - one cup each of wine, soya sauce and sesame oil.
This is a warming dish, and best eaten in cooling weather. It is also a popular dish for confinement for new mothers. The wine and sesame warm the blood, and the gingers will expel "wind" in the body.
Ingredients (serves 4 or more):
1 chicken, chopped into bite size pieces (skin the chicken to cut back the oiliness)
1 cup or 6 soup spoons Chinese wine (shaoxing)
1 cup or 6 soup spoons soya sauce
1 small cup or 3 soup spoons sesame oil
10 slices of old ginger
10 slices of young ginger
Chopped spring onions, to garnish
Method:
1. Heat up sesame oil in a wok. When haze rises, drop the old ginger slices in the oil and slowly fry till ginger turns a dark golden brown. Remove from heat and discard ginger.
2. Place pan on fire again, and heat to smoking, adding the chicken pieces. Sear chicken pieces and brown on all sides. Add the young ginger slices, followed by the soya sauce. Turn down heat to simmer 5 minutes.
3. Turn heat up again and when the sauce is bubbling, add the Chinese wine.
4. Cook until chicken is done and sauce has reduced.
5. Garnish with chopped spring onions and serve with hot rice.
Tips:
When adding the Chinese wine, do not drizzle directly on the cooking chicken. Instead, slowly pour the wine on to the sides of the pan, allowing the heated metal to evaporate the alcohol content. This way, only the fragrance of the wine is retained.
Recipe source: Today newspaper
This is a warming dish, and best eaten in cooling weather. It is also a popular dish for confinement for new mothers. The wine and sesame warm the blood, and the gingers will expel "wind" in the body.
Ingredients (serves 4 or more):
1 chicken, chopped into bite size pieces (skin the chicken to cut back the oiliness)
1 cup or 6 soup spoons Chinese wine (shaoxing)
1 cup or 6 soup spoons soya sauce
1 small cup or 3 soup spoons sesame oil
10 slices of old ginger
10 slices of young ginger
Chopped spring onions, to garnish
Method:
1. Heat up sesame oil in a wok. When haze rises, drop the old ginger slices in the oil and slowly fry till ginger turns a dark golden brown. Remove from heat and discard ginger.
2. Place pan on fire again, and heat to smoking, adding the chicken pieces. Sear chicken pieces and brown on all sides. Add the young ginger slices, followed by the soya sauce. Turn down heat to simmer 5 minutes.
3. Turn heat up again and when the sauce is bubbling, add the Chinese wine.
4. Cook until chicken is done and sauce has reduced.
5. Garnish with chopped spring onions and serve with hot rice.
Tips:
When adding the Chinese wine, do not drizzle directly on the cooking chicken. Instead, slowly pour the wine on to the sides of the pan, allowing the heated metal to evaporate the alcohol content. This way, only the fragrance of the wine is retained.
Recipe source: Today newspaper
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