Salted Egg Yolk Fried Chicken Wings 炸咸蛋黄鸡中翅

Don’t worry my friends, I am still alive and kicking. I hope you guys have been doing ok!

Whatever free time I had playing Candy Crush and blogging last time are now used taking care of my first grandchild, who is 7 months. I take care of her daily needs and wants including feeding, bathing and pooping. Thanks to my hands on husband, I can still cope with preparing daily meals for my family. Haha. In fact, I am eager to share many photos and recipes of new dishes! Please allow me some time.

For today, I would like to share salted egg yolk fried chicken wings. 


I adapted the recipe from Table for 2.

Ayam Ponteh -马铃薯鸡

Recipe:

Ingredients:
500 g chicken, washed and wiped dry, cut into pieces
3 tablespoon bean paste (minced)
10 shallots, diced or chopped
10 pips garlic, diced or chopped
2 - 3 medium size potato, removed skin and cut into wadges
1/2 tablespoon light  soy sauce
1 tablespoon palm sugar (gula Melaka)
1.5 cups water
3 - 4 tablespoon cooking oil

Method:
1)  Heat up wok with oil, fry shallots and garlic over medium  heat for few minutes until brown.
2)  Add in bean paste and stir-fry for few minutes until fragrant.  Add in chicken, and stir-fry until the the chicken is covered with paste. Now add in water and potatoes, continue to cook for 20 minutes over medium high heat (cover with lid).  Stir occasionally to prevent getting burnt at the bottom.
3) Pour in light soy sauce and palm sugar. Continue to cook till the meat and potatoes are well cooked.  Garnish with coriander leaves and serve.

Thai Style Butter Lemongrass Chicken - 泰式香茅牛油鸡

This is my first post of 2015.  Here I would like to wish every blogger and friend a very Happy New Year, Hopefully this year there would be more peace in the world and less disasters, both natural and man made.

This recipe has been with me for quite sometime.  Until today i have a chance to give it a try. Out of my expectation it turned out better than I assumed it would be. It tastes so good and the chicken is tender.  However, I thought that the Tom Yum paste overpowered the lemon grass. Perhaps I will add more lemon grass in my next attempt.

Gentle reminder, you need to cook more rice .lol


Recipe:  adapted from ho ho jiak! Hawkers' Fair

Ingredients A:
2 chicken whole legs - deboned and cut into pieces
2 tablespoon butter

Marinade:
1/2 teaspoon salt
1 teaspoon sugar
dash of sesame oil and white pepper
1 small egg- lightly beaten
1 tablespoon corn flour
1 tablespoon plain flour

Ingredients B:
1 tablespoon lemongrass - diced
1 teaspoon chilli padi - sliced
1/2 teaspoon chopped kaffir lime leaf
1 tablespoon tom yam paste

100 ml  water

Method:
1) Marinate the chicken in the marinade for 30 minutes.
2)  Melt butter in a dry non-stick frying pan over medium fire, pan fry the chicken until golden brown.
3) Add in ingredients  and stir-fry until fragrant.  Add in 100 ml water and continue to cook  until the sauce has dried.  Dish up and serve.

Garam Masala Chicken

This is my third attempt at cooking masala chicken.  I've always had a liking for Indian curry and am constantly on the lookout for authentic recipes. Ideally, they should taste like what my family has at our favourite Indian restaurant - Shari Maharani in Raffles City. 

The other day I passed by a newly open Indian grocery shop in my neighbourhood. The lady boss strongly introduced and recommend me the House Brand garam masala powder mix. Though still not the standard I want, it's the closest yet and I am quite happy with the end products.

Recipe:

Ingredients A:

1 medium size chicken (about 1.2 kg), cut into about 20 to 22 pieces

80 g garam masala powder

1  large onions, chopped

2 tomatoes, cut into small cubes

4 red chilli, cut into half

50 g ginger paste

50 g garlic paste

500 ml water

100 ml plain yoghurt

50 ml lime juice 

salt to taste

 Ingredients B:

 150 ml ghee or cooking oil

1 stick cinnamon

3 cloves

3 cardamom

2 star anise

1 piece bay leaf

Garnishing:

2 stalks coriander leaves, chopped

4 strands curry leaves, chopped

Method:

1) Heat oil in a wok or large pan, and add  ingredients B for stir-frying.   Fry for 1 minutes.  Add in onion and saute the mixture until onion turns brown.

2) Add tomato, chilli and continue to fry till the tomato is soft.

3)  Add ginger paste follow by garlic paste and cook for 1 minute over medium heat.  Add chicken and stir-fry and mix well. Cover the lid and cook for few minutes. over low heat.

4) Add in the Garam Masala Powder, follow by yoghurt.  Mix well till the spices are blended with the chicken.

5)  Add water, cover and cook over low heat till the meat is tender. Keep stirring occasionally.

6)  Add lime juice, salt, chopped coriander and curry leaves.  Stir the thick garam masala gravy slowly till chicken is well coated with the mixture.  Serve with rice.

Easy Shepherd's Pie (2)

This is my improvised version of Shepherd's Pie . I added more grated cheese and crunchy bacon bits on top, I think it is more interesting.

I also used chicken instead of beef. You can see from the pics that the inside is creamy and appetizing. An one-dish meal that is easily prepared by simply heating it up, it is also filling and yummy, I'm sure your kids will like it very much.

Recipe: 

Ingredients:  Makes 4  18cm x 9cm baking dish (bought from Daiso @SGD2 for 6 pcs)
1 kg potato, peeled
30 g soft butter
1/2 teaspoon salt
pepper to taste
450 g chicken fillet, diced
200 g  fresh button mushroom, sliced
1 can (300 g)  Campbell's Wild Mushroom cream soup (Premium Selection)
150 g to 200 g mixed shredded Cheddar cheese and Mozzarella Cheese
100 g bacon, diced and fry till crispy.

Method:
1)  Place the potatoes into a small pot, and add enough water to  cover.  Bring to a boil.  Cook until soft, drain and mash.
2)  While the potatoes are cooking,  heat up a frying-pan with some oil, fry the diced chicken over medium heat until fragrant. Stir in the button mushroom and cook for a while, add salt and 1/2 chicken cubes to taste. ( Add some cheese into the mixture to thicken the sauce if the sauce is too wet)
3)  Mash potato with a folk and add in salt, butter and pepper , mix well.
4)  Transfer chicken mixture onto  a light oiled baking dish.  Sprinkle  shredded cheese over the meat.  Spread mashed potato evenly over the top.  Make some patterns as you like.
5) .Bake in a preheated oven at 200 deg C for 20 - 25 minutes.  Sprinkle shredded cheese and bacon bits.
     Serve and enjoy.

Chicken Rice And Steamed Chicken -

I have always had this homemade chicken rice up my sleeves. Whenever I make this dish, my family would always gobble it up, finishing the last grain of rice and the last strand of meat. However, I have never chronicled this recipe for the record and have always put it off for another day. Today, finally, I am determined to write it all down to the last detail. This is in part due to me thinking back a few weeks ago during Chinese New Year. I made this dish for my mother-in-law and the rest of the extended family and everyone sang its praises. I have now a record for my children to refer to, to continue this legacy and have more people enjoy this fabulous dish!

Recipe: 

Ingredients for steamed chicken:

1 kampong chicken about 1.5kg

2 thin slices ginger/spring onion

1 tsp salt

2 pandan leaves

Method:

1)Wash and clean the chicken, keep 2 to 3 pieces of chicken fat for cooking the chicken rice.  Rub all over the body of the chicken with salt . Place gingers or spring onions inside the body. Throw pandan leaves into the steamer. When the water is boiling , steam chicken (onto a plate) over high heat for 15 - 20 minutes. Turn off fire and leave the lid closed to stand for 15- 20 minutes. Transfer chicken onto a big plate and let it cool before cutting.

3) Pour the chicken stock into a pot for making soup to your preference or you can use it for cooking chicken rice. 

Ingredients for chicken rice: (serves 4-5 persons)

3 cups of  rice

2-3 pieces of chicken fat 

1 tsp sesame oil

1/2 to 1 tbsp cooking oil ( depends on how much chicken fat you use)

1/2 cube of chicken cube (Knorr)

1,5 tsp salt

1/4 tsp sugar

1 light soya sauce

1/2 tsp sesame oil

3 cups  water or more, adjust to your liking

2  pips garlic

2 shallots

10 g ginger

4 pandan leaves

Method:

1) Wash and drain the rice.

2)  Chop garlics, onions and ginger till very fine.

3)  Heat up a dry wok, place chicken fat into wok, stir fry until the fat has melted, add in cooking oil, saute the chopped ingredients until fragrant.  Add in rice to stir-fry for a while, then add in the remaining ingredients  except water and stir fry for 1 minute or until fragrant.

4) Transfer (3) into an  electrical rice cooker, add pandan leaves and enough water  to cook. 

5)  While waiting for the rice to cook. Now you can cut the chicken into pieces, and arrange on a serving plate. Garnish with spring onions and coriander leaves.

Coffee Chicken-咖啡鸡

Recipe: Adapted from Hawker Secret Recipes

Ingredients:
500 g chicken, cut into pieces

 Marinade:
1/2 egg
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp sugar
1/2 tsp pepper
2 tbsp tapioca flour

Sauce: (mix well)
1 tsp instant coffee
2 tbsp chilli sauce
1 tsp  tomato sauce
1 tsp oyster sauce
1/2 tbsp sugar
50ml water

Some roasted sesame seeds

Method:
1)   Marinate the chicken  for 20 minutes.
2)  Deep- fry the chicken until crispy and golden brown. Dish up.
3)  Bring chicken sauce to a boil over medium heat, Add in (2) and stir-fry over high heat  till  chicken is coated with the sauce. Dish up on a serving plate and sprinkle sesame seeds on top. Enjoy.

Fried Chicken in Chilli Sauce - 辣椒酱炒鸡

Do not get misled by the name and the colour of the dish. You may think it must be very spicy.
The red color comes from the chilli sauce and tomato sauce so that it is not spicy at all, instead it is sweet.

Recipe: Adapted from Quick & Easy HAWKERS' FAIR by Chef Alan Kok

Ingredients:
2 chicken whole legs,cut into pieces
3 cups oil for deep frying
1 big onion,  diced

Marinade:
1 tsp salt
dash  of sesame oil and pepper
1 tsp corn flour

Sauce:
3 tbsp chilli sauce (sweet chilli sauce)
1 tbsp tomato sauce
1 tsp sugar
2 tbsp water

Method:
1)  Marinate chicken with marinade for 30 minutes. Deep fry until golden brown. Dish and drain.

2)  Heat up 1 tbsp oil, saute onion until fragrant..Add in sauce and bring to boil till the sauce has thickened. Add in fried chicken and toss well.  Dish up and serve.

Curry Chicken with Pineapple - 黄梨咖哩鸡

Never in my many years of cooking experience could I imagine that pineapple cooked in curry chicken will be so delicious.  One is sour while the other is spicy and tangy, they are not compatible ingredients! ( I ever cooked  fish, prawns curry with pineapple but not chicken).  But the magic about cooking is that you'll never run out of recipes to experiment with.

The ingredients  for  this dish are mainly cooked using fresh ingredients. It does not have spices like cumin powder, fennel, coriander powder and curry powder. Ha, never expected it too, did you? My family members liked it very much. A unique taste of curry.

Recipe: Adapted from Yum Yum issue No.79

*Ground ingredients:*
* 8 fresh red chillis
* 6 chilli padi
* 5 shallots
* 5 candle nuts (buah keras)
* 2 stalks lemongrass (serai)
* 2 cm lengkuas
* 2 cm tumeic
* 3 pieces kafir lime leaves

3 tablespoon cooking oil

Ingredients:
3 chicken whole legs  (about 700 g), cut into pieces
400 ml diluted coconut milk
1 piece assam keping (tamarind slice)
3 springs daun kesom
1/2 pineapple, peeled and cut into chunks
100 ml thick coconut  milk

Seasoning:
1 tablespoon light soy sauce
1/2 teaspoon salt
2 tsp sugar
 1/2 tsp pepper

Method:
1)  Heat up 3 tablespoon oil in a wok, saute grounded ingredients over low heat until fragrant.
2)  Add in chicken and stir well. Add in diluted coconut milk, assam keping, daun kesom and bring to boil.
     Simmer over low heat for 20 minutes until chicken meat is tender.
3)  Put  in pineapple, thick coconut and continues  to cook for 10 minutes.  Add seasoning to taste. Serve with rice.

Lemon Chicken

Tangy and sour lemon sauce on crispy, fragrant and tender chicken - children would fancy this dish because it is relishing and the sour lemon sauce whets their appetite. 

Recipe:  Source from Y3K (  Issue No. 74 , 9/10 - 213) with minor modifications of my own.

Ingredients:

2 chicken boneless whole leg

1 egg  - lightly beaten

Marinade:

1/2 teaspoon salt.

1/2 teaspoon pepper

1 tablespoon tapioca flour

1 teaspoon custard powder

2 tablespoon water

For coating: (mixed together)

3 tablespoon self-raising flour

3 tablespoon tapioca flour

For Lemon Sauce:

1 tablespoon butter

1 lemon juice (squeeze from one lemon)

some lemon  pulp

1  tablespoon sugar

1/2 cup of water

For thickening: (mixed together)

1 tsp custard powder

1/2 tbsp tapioca flour

1 tbsp water

Method:

1)  Marinate chicken with the marinade for 1/2 hour.

2)  Dip marinated chicken into beaten egg and coat with flour. Deep-fry in hot oil until crispy.

3) Remove, cool, and cut into pieces. Place on plate.

4) Heat butter on a hot pan until it melts. Pour lemon sauce and bring to boil over medium fire. Add thickening sauce. 

5) Drench or drizzle no. 4 over chicken.

Chicken Chop in Sweet And Sour Sauce

A few days ago. I went to Changi Point with my family. I intended to eat at Song Huat Bak Kut Teh where
my family went to dine at Indian Restaurant. When I walked towards the shop, I saw a long human queue in front of the bak kut teh reastaurant. As I did not want to waste too much time on queueing, so I turned to  my next alternative at Old Nan Yang cafe (老南洋）. I ordered a set meal - Hainanese chicken chop rice and a cup of black coffee. While I was eating my chicken chop rice, a wave of memory rushed to my mind. This was a luxury dish when we were young. As compared to the kids nowadays, they have fast food at affordable prices, mobile phones at a very young age, other electronics and luxury comfort... times are so different back then when we would only have chicken or duck on special occasions.


Recipe:

Ingredients: (A)
1 kg chicken thighs, debone and trim away the excess fat from the skin

Seasoning:
1 small egg
1 tablespoon salt
1/2 teaspoon pepper
1/2 tablespoon light soy sauce
3 tablespoon self-raising-flour

Method: 
Marinate chicken with the seasoning except self-raising flour for half an hour. Then add in self-raising-flour, mix well. Ready for deep fry.

 Ingredients (B) 
100 g cucumber, cut into small pieces
100 g pineapple, cut into small pieces
*100 g carrot, cut into small pieces  - blanch, dish up
1 big onions, cut into small pieces
1 teaspoon chopped garlic
2 red chilli, cut into big pieces as cucumber
1 green chilli,  cut into pieces as above

Sauce: combine in a big bowl except corn starch.
7 - 8 tablespoon tomato sauce
2 tablespoon sugar
2 tablespoon white vinegar
1 tablespoon oyster sauce
1 cup water (250 cc)
1/2 teaspoon salt or to taste
some corn starch mix with water to thicken the sauce -optional

Method:
1) Deep-fry the chicken thighs until golden brown and crispy. Dish up.
2) Saute chopped garlic until fragrant, add in big onions stir-fry for a while, add in the remaining ingredients B, stir-fry for a minute.
3) Lastly, pour in sauce ingredients  and simmer (do not cover with lid) for  few minutes. Thicken the sauce with cornstarch water if you prefer a thicker sauce.  Ready to serve.

Marmite Chicken - 妈蜜鸡

From infancy till now, my youngest son never liked to eat Marmite. I remembered when he was a toddler I fed him marmite mixed in porridge, he spitted out and used his hand to cover his mouth to show me he did not want to eat . As he grew older, I tried to give him the same thing, only for him to show me the same reaction. The reason given to me was Marmite does not smell appetizing. Well..   ... well until last week we had a dinner at K.Lumpur and ordered Marmite Chicken, out of my surprise he ate the Marmite chicken and  even commented that the chicken was good. ?????? I was stunned with my jaw dropped.

So today I got the chance to try on this Marmite Chicken recipe. His comment was," the chickens were fragrantly fried and the marmite is not overpowering, I like."

:)

Recipe:

Ingredients:
~  500 chicken, cut into pieces

Seasoning:-
~  1 teaspoon light soya sauce
~  1/2 teaspoon salt
~  1/2 teaspoon pepper
~  1 tablespoon corn flour

Sauce:
~  1 tablespoon Marmite yeast extract
~  1/2 tablespoon maltose
~  1/2  tablespoon honey
~  1/2 tablespoon light soya sauce
~  50 ml water

Method:
1) Mix chicken with seasoning for 1 hour.  Deep fry until cooked.  Dish and drain.
2) Leave one tablespoon of oil in wok, pour in sauce and cook at moderate heat until thick.  Put in fried  chicken and mix well. Serve .

材料：
500 克   鸡肉，切小块

腌料：
1 小匙        生抽
1/2 小匙     盐
1/2 小匙    胡椒粉
1 大匙       黍粉

汁料：
1 大匙      妈蜜酵母精华
1/2 大匙   麦牙糖
1/2 大匙   蜜糖
1/2 大匙   生抽
50 毫升  水
少许 胡椒粉

方法：
1）将鸡肉块加入腌料腌1小时，然后放进热油中炸至熟。盛起及沥干油。
2）留1大匙油，倒入汁料用中火煮至浓，马上加入鸡肉炒拌均匀便可上碟享用。

Steamed Chicken With Mushrooms

Add caption

Recipe：

Ingredients：
1/2        chicken, cut into pieces
25 g      wolfberry （枸杞）
5 -6 pieces of dang gui (Chinese Angelica), soaked in 2 tbsp of hot water （当归）
50 g      seedless red dates （红枣）
4   mushrooms, soaked

Seasoning:
1 tbsp light soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon corn flour/tapioca flour
dash of pepper
1/2 teaspoon sesame oi1
1/2 tablespoon shredded ginger
spring onion - optional

Method:
1) Soak wolfberry and red dates for 15 minutes.  Remove mushrooms stems, boil with salt and oil for 10 minutes. Cut into pieces.
2)  Marinade chicken with light soy sauce, salt, pepper, sugar, dang gui, follow by corn flour, sesame oil, ginger and spring onions. Mix well, transfer them on a plate. Leave aside  for at least 15 minutes.
3) Spread mushrooms, red dates and wolfberry on top of chicken.
4)  Steam for 25 minutes over high heat.
5) Serve hot with rice.  Enjoy!

Simple Drunken Chicken Rolls-醉鸡卷

Recipe: 

Ingredients:

4 whole chicken legs , deboned

2 teaspoon salt

1 stalk spring onion

few thin slices of ginger

3 tablespoon Shaoxing wine (Chinese cooking wine, try o get the premium grade)

Method:

1)  Rub boneless chicken legs with salt.

2)  Roll up and tie with cotton strings.

3)  Place  the rolled chicken on a plate with ginger and spring onion. Steam over medium heat for 15 - 20 minutes or until cooked.

 4) When cool, discard spring onions and ginger, transfer chicken rolls and together with the steaming sauce into a container, add  in Shaoxing wine.  Make sure the chicken rolls are immersed in the sauce. Chill in the fridge for a day. 

6)  Remove cotton strings,  cut into pieces and serve. Enjoy.

Ginger and Glutinous Rice Wine Chicken

Ingredients:

800g chicken, cut into pieces

50g grated ginger or shredded

200ml glutinous rice wine

50ml shaoxing wine

10 pcs dried black fungus (small), soak 

Seasoning:

1 tbsp light soy sauce

1 tsp. sesame oil

1 tsp pepper

salt to taste

Garnishing:

spring onions and coriander leaves

Method:

1) Heat up wok with 1 tbsp oil, stir-fry grated ginger over low heat till fragrant and crispy.

2) Add in chicken stir-fry briskly till chicken meat has turned white. Pour in glutinous rice wine, black fungus, cover and cook over low heat for 10 - 15minutes until the chicken is cooked.

3) Add in Chinese cooking wine "Shaoxing wine", dish up.  Serve hot with rice or mee sua.

Fried Chicken with Salted Black beans

Recipe:

Broad bean chilli paste and salted black beans

Ingredients:

A:

550 g chicken, cut into bite pieces

½ tbsp light soy sauce

½ tsp white pepper powder

½ tsp sesame oil

¼ tsp sugar

½ tbsp corn flour

B:

1 big onion – cut into 4 halves

1 tbsp salted black beans

½ tsp ginger-chopped

½ tsp garlic –chopped

3 chilli padi

4 big green chillies – cut into pieces

C:

2 tbsp water

½ tbsp oyster sauce

1 tsp broad bean chilli paste (辣豆瓣酱)

salt and sugar to taste

½ tsp sesame oil

1 tsp Chinese cooking wine

Method:

1)  Marinate chicken with ingredients A for 20 – 30 minutes.

2)  Deep fried chicken until just cooked and tender.  Dish up and drain.

3)  Fry ingredients B until aromatic, dash in Chinese cooking wine and the rest of ingredients C and chicken. Stir fry for few minutes till the chicken has absorbed all the gravy.

4)  Dish up and serve.

Soy Sauce Chicken Wings-酱油鸡

This recipe was passed to me from my niece. You may not believe that with humble and simple ingredients you can whip out delicious dish. I have since passed the recipe to my friends only to receive all thumbs up.

Recipe:
Ingredients:
12 pieces chicken wings/ 4 chicken thighs
4 tablespoon sugar
6 tablespoon light soy sauce
1 cup - 1 1/2 cups water

Method:

1) Wash and clean the chicken wings/chicken thighs. Use kitchen paper to tab dry.

2) Put sugar in the wok. Use low heat to melt the sugar until it caramelised, be careful not to burn the sugar otherwise it will give a bitter taste.

3) Gently put the chicken wings in the wok, when the chicken skins (both sides) turn brown in colour, add light soy sauce and water. When it boils, turn up to medium heat and simmer until chicken is cooked and the sauce is lightly thickened.

4) Serve with plain rice/ plain noodle/ porridge. Enjoy.

Smooth Chicken with blended Ginger - 姜茸滑鸡

This is another delicious dish from the " Hawker Secret Recipes" book (杂饭档）. If you have ever frequented " 三盅两件 Soup Restaurant", you must have eaten their signature dishes like the "Samsui Ginger Chicken 三水鸡".

On their serving plate, the chicken is cut into slices. It comes together with a saucer of minced ginger sauce. How to eat? Dip a slice of meat in the ginger sauce, wrap it in a piece of lettuce and eat it Pecking Duck Style. If you like their ginger sauce, this is the recipe which can provide you with a very similar taste.

Recipe:

Ingredients:

1/2 chicken

1 teaspoon of salt

1 litre of water

Grounded ginger sauce: (mix well)

150 g grounded ginger

2 tbsp chopped spring onions

1 tbsp oyster sauce

1/2 tbsp light soy sauce

1/2 tbsp "Shaoxing" wine (Chinese cooking wine)

2 tbsp fried shallot oil

1 tbsp sesame oil

Method:

1)Rub chicken with salt. Cook it in the boiling water for 10 minutes until done. Dish out and drain well. ( I steamed the chicken for 15 - 20 minute, depend on the size of the chicken).

2)Cut the chicken in pieces, pour the minced ginger sauce over it and serve.

材料：

1/2 只鸡

1 小匙盐

1公升 （1000ml)请水

姜茸酱：拌匀

150克 姜茸

2大匙 青葱粒/葱花

1大匙 蚝油

1/2大匙 绍兴酒

1/2 大匙酱油

2大匙 炸葱油

1大匙 麻油

做法：

1）把清水入锅煮沸，然后用盐把鸡涂抹均匀，放入沸水中煮10分钟至熟，盛起沥水备用。

2） 把滑鸡斩块，加入混和姜茸酱拌匀，排碟即可食用。

Fragrant and Spicy Chicken - 香辣奶油鸡

I got the recipe from this book "杂菜档-1“, which was given to me by my sister-in-law. Just by looking at the photos in this recipe book, all the dishes seem very delicious. So today, without wasting much time, I gathered all the ingredients and cooked this for my dinner.

Verdict:Chicken is tender, spicy and very fragrant. Yummy. I rate it 8/10.

Recipe:

Ingredients:

500 g chicken

1 stalk lemon grass (chopped)

1 twig curry leaves (I put 4 )

8 bird's eye chillies (diced)

1 tablespoon bottled curry powder

2 tablespoon Evaporated milk

1 tablespoon margarine/butter

Marinade:

1) 1/2 egg

2) 1/2 teaspoon sesame oil

3) 1/2 tablespoon oyster sauce

4) 1/2 tablespoon light soy sauce

5) 1/2 teaspoon pepper

6) 1 teaspoon sugar

7) 2 tablespoon tapioca flour

Seasoning:

~ 1/2 teaspoon salt;

~ 1 teaspoon sugar

~3 1 teaspoon chicken stock granule

Method:

~1) Cut chicken into pieces, season with marinade, marinate for 20 minutes. Deep-fry in the hot oil at high heat until golden brown in colour and crispy. Dish out, drain well and leave a side.

~2) Melt margarine/butter in hot wok, add in curry powder, bird's eye chillies, curry leaves and chopped lemon grass. Stirring until fragrant. Add in Evaporated milk and seasoning, keep stirring until it boils.

~3) Add fried chicken, keep stirring over high heat until well combined and the sauce is slightly absorbed. Dish out and serves hot with rice.

材料：

500 克 鸡肉

1 根 香茅（剁碎）

1支 咖哩叶（取叶）（我用4支）

8 条 朝天椒（切粒）

1 大匙 玛芝琳/或牛油

2 大匙淡奶

1 大匙 英国咖哩粉

腌汁：

1/2 粒蛋

1/2 大匙 蚝油

1/2 大匙 酱油

1/2 小匙 胡椒粉

1/2 小匙 麻油

1 小匙 糖

2 大匙 薯粉

调味料：

1/2 小匙 盐

1 小匙 糖

1 小匙 鸡晶粉

做法：

~1）鸡肉剁块，加入腌料拌匀，腌渍20分钟，然后放入热油中以大火炸熟呈金黄香脆，捞起，沥干油备用。

~2）烧热镬，煮溶玛芝琳，加入咖哩粉，朝天椒，咖哩叶及香茅炒香，加上淡奶和调味料煮沸。

~3）将炸好的鸡块加入，改用大火兜炒片刻至收汁，即可上桌。

Fried Chicken With Fungus In Clay Pot 生炒滑鸡煲

This dish is one my children's favourite dishes. The chicken is tender and fragrant. This is also a regular dish which I often cook for my dinner, because the ingredients are easy to get and the preparation time is short.

Recipe (source : fromFamous Cuisine No.43)

Ingredients:
3 chicken drumsticks

20 g fresh ginger (sliced)

50 g black fungus (soaked, and cut )

20 g spring onions (cut into 3 cm length)

200 ml water

Chicken meat marinade:

2 tablespoon light soy sauce

2 tablespoon corn flour

Seasoning:
2 tablespoon oyster sauce
2 tablespoon light soy sauce

1 teaspoon monosodium glutamate (optional)
1 teaspoon sesame oil
1/4 teaspoon pepper
2 tablespoon Chinese cooking wine (Shaoxing Wine)
1/2 teaspoon dark soy sauce to colouring

Method:
1) Cut the chicken drumstick into small pieces, season with marinade, mix well, marinate for 20 minutes. Next, parboil into hot oil for a while, remove and drained. Keep aside.

2) Heat up tablespoon oil in the clay pot to fragrant ginger slice, add in water and seasoning to a boil, then place in chicken and black fungus, simmer over high heat for a while until the chicken is cooked and the sauce is slightly absorbed.

3) Thicken with a little cornstarch water, place in spring onions, toss well. Dish up, serve hot.

材料：

3 个鸡腿
20 克 生姜 （切片）
50 克 黑木耳 （浸软，切片）
20 克 青葱 （切段）
200毫升 清水

鸡肉腌料：
2 大匙酱油、生抽
2 大匙薯粉

调味料：
2 大匙蚝油
2 大匙酱/生抽
1小匙调味素
1小匙麻油
1/4小匙胡椒粉
2大匙绍兴酒
少许黑酱油 （调色用）

做法：

1）鸡腿斩成适合塊状，加入腌料拌均匀。放置腌渍20分钟，然后用热油稍微氽泡一下（拉油）。捞起，沥除油分备用。

2）瓦煲里烧热2大匙油，爆香姜片，加入请水和调味料煮沸，然后加上鸡肉和木耳以大火焖煮一会至汤汁稍微收汁。

3）加入少许薯粉水勾芡，最后拌入青葱段略炒均匀，即可上桌。

HAPPY COOKING