Salted Eggs

Traditionally, duck eggs are used and soaked in brine for a period of time.  One month ago, my hubby brought home both goose and duck eggs to my pleasant surprise.  I have stopped buying salted eggs in the supermarket long time ago and prefer to make my own. They are easy to prepare and need to be soaked in brine for at least four weeks.  I did not add any spices to the brine at all.

Ingredients:
3 duck eggs & 4 goose eggs (chicken eggs may be used as well)
400 g coarse salt
about 1.5 litres of water, which has been boiled and cooled down to room temperature - it is better to boil more water than needed
a clean glass container (I used my sweets container which I bought from Ikea)

Method:
Carefully wash and clean the egg shells.  Dry them up with kitchen towel and set aside.

Arrange the eggs in a glass container.

In a jug, add water and coarse salt.  Stir until salt is dissolved.

Then, pour the brine over the eggs.  Place a small bowl on top of eggs to act as a weight in keeping the eggs down.  Cover the glass container and leave in a cool and dry place preferably in the cellar. Store for about four weeks.

After about four weeks, I took out one duck egg and one goose egg each which I boiled in water for about 8 to 10 minutes just to check whether the required saltiness is achieved.  If the required saltiness has not been attained, I suggest that you leave them soaked for another week.  As for this batch, I am very happy with the results. To store the rest of the eggs, just take them out of the brine, wipe dry and store in an egg container in the refrigerator until further use.

Happy Trying!

Coca Cola Chicken Wings

I finally cooked this dish for lunch today and I must say that it tastes delicious.  Our younger son has been pestering me to cook it after watching cooking videos on YouTube.  The preparation is very simple and this dish goes well with just plain rice. Do try out the recipe!  You will be glad when you did.  This dish is perfect for a lazy day!

Ingredients (serves 2):
8 - 10 chicken wings, to be cut at the joints
1 tbsp light soy sauce
2 tbsp black soy sauce (thin)
250 ml regular Coca Cola
pinch of salt
2 tbsp cooking oil

Method:
Marinate chicken wings with light soy sauce and 1 tbsp black soy sauce.  Leave aside for 10 minutes. In a medium-size pan, heat oil over medium-high heat.  Add marinated chicken and fry for about 5 minutes or until the underside is lightly browned.  Turn the chicken pieces over to cook the other side.

Note:  I added two drumsticks as well, just to see which part of the chicken tastes better.  My verdict: Chicken Wings, of course!

Add balance of black soy sauce and Coca Cola.  Put on the lid and cook further over low-medium heat for about 15 minutes.  Increase heat to high to thicken the gravy (without lid). Add a pinch of salt, if needed.

Serve hot with rice!

Bon Appetit!

Flavoured Chicken Rice

A simple tasty dish for lunch today.  Most ingredients can be found in a well-stocked kitchen except the chicken.  Instead of cutting the chicken breast meat into bite pieces, I sliced it into escalopes for a change.

Ingredients (serves 2-3 persons):
350 g chicken breast, to be cut into bite pieces (I sliced it into escalopes this time)
1/2 tsp dark soy sauce
1/2 tsp salt

5 cm fresh ginger, to be finely shredded
2 pips garlic, to be finely sliced
2 shallots, to be finely sliced

1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
1/2 tsp salt
1/2 chicken cube, to be crumbled
1/4 tsp ground white pepper

5 dried mushrooms, to be soaked and thinly sliced
310 g jasmine rice
465 ml boiling water
chinese parsley
fried shallots
cooking oil

Method:
Marinate chicken with dark soy sauce and salt.  Leave aside for about 30 minutes.

In a small bowl, mix light soy sauce, dark soy sauce, sesame oil, salt, chicken cube and ground white pepper.  Mix well and leave aside.

Heat 2 tbsp oil in a pan over medium heat.  Pan-fry chicken until brown in colour on all sides.  Remove to a plate.

Heat 2 tbsp oil in a wok over medium heat.  Stir-fry ginger, garlic and shallot slice until light brown.  Add mushrooms and stir-fry for about one minute.  Then, add rice and stir-fry until the oil is absorbed.  Then, add the sauce ingredients together with boiling water.  Cook until rice is almost dry.

Place fried chicken pieces on top of rice and cook with lid on for about half and hour. Remove lid and stir rice.  Cook covered for another 20 to 30 minutes.  Serve hot sprinkled with fried shallots and chopped chinese parsley.

Bon Appetit!

Garlic Chicken with Green Asparagus & Bell Peppers

Some people dislike garlic but we love it, especially because of its medicinal qualities.  I also add Chinese black vinegar to enhance the taste and aroma of the dish.  The following recipe uses a moderate amount of garlic.

Ingredients (serves 4):
550 g chicken breast, to be cut into bite-size cubes
2 tbsp cornflour
2 tbsp Chinese cooking wine or sherry (or light soy sauce)

250 g green asparagus, to be peeled (about 1,5 cm from cut ends) and cut into 6 cm pieces
1 yellow bell pepper, to be deseeded and cut into bite-size pieces
1 green bell pepper, to be deseeded and cut into bit-size pieces
2 medium-size carrots, to be peeled and sliced
3 spring onions, to be cut into 6 cm lengths
2 dried wood ears or cloud ears (telinga tikus), to be soaked in warm water and sliced

8 pips garlic, to be peeled and finely minced
5 cm fresh ginger, to be peeled and finely cut into strips
6 tbsp cooking oil

Sauce Ingredients:
4 tbsp light soy sauce
1 tbsp chilli oil
1/2 tsp salt or to taste
2 tsp dark soy sauce
2 tbsp Chinese black vinegar
1 tsp salt
1 tbsp cornflour
9 tbsp water

Method:
An excellent tip from my mum's friend who was a good cook and owned a Hainanese Chicken Rice stall on how to tenderize chicken meat:  Before marinating them, add 2 tsp bicarbonate of soda (Natron) to the chicken, mix well and leave aside for about 15 minutes.  Then, wash chicken cubes in a colander under running water until there is no trace of baking soda. Wipe chicken cubes dry with kitchen paper before marinating them with cornflour and sherry or cooking wine.  Leave aside for about 20 minutes.

Mix all sauce ingredients in a bowl and leave aside.  Heat 2 tbsp of cooking in a wok over high heat.  Add chicken pieces and stir-fry until chicken pieces are opaque in colour or half-cooked. Remove to a bowl and leave aside.

Heat the remaining cooking oil in wok over high heat.  Add minced garlic and ginger strips. Stir-fry until fragrant.  Then, add in wood ears slices, green asparagus, carrot slices and bell peppers.  Stir-fry until asparagus and carrot slices are almost cooked.

Return chicken pieces to wok and stir well.  Then, add sauce ingredients and mix well.  Cook until chicken is done and check seasoning.

Serve hot with rice!

Bon Appetit!

Chicken & Aspagarus in Soya Bean Sauce

A healthy and tasty dish using soya bean paste for a change.  Green asparagus and red bell pepper really complement the chicken very well.

Ingredients (serves 4):
450 g chicken breast, to be cut into bite-size pieces
1 tbsp cornstarch
2 tbsp cooking wine or sherry (or light soy sauce)

4 pips garlic, to be peeled and finely minced
5 cm fresh ginger, to be peeled and finely cut into strips
4 tbsp of soya bean paste with chillies (see photo below), to be lightly smashed

250 g green asparagus, to be peeled (about 1,5 cm from cut ends) and cut into 6 cm pieces
1 red bell pepper, to be deseeded and cut into bite-size pieces
1 small onion, to be peeled and cut into wedges

Sauce Ingredients:
8 tbsp water
1 tbsp cornflour
a few dashes of ground white pepper
4 tbsp light soy sauce
1/2 tsp sesame oil
2 tbsp sugar

cooking oil

Method:
An excellent tip from my mum's friend who was a good cook and owned a Hainanese Chicken Rice stall on how to tenderize chicken meat:  Before marinating them, add 2 tsp bicarbonate of soda (Natron) to the chicken, mix well and leave aside for about 15 minutes.  Then, wash chicken cubes in a colander under running water until there is no trace of baking soda. Wipe chicken cubes dry with kitchen paper before marinating them with cornflour and sherry or cooking wine.  Leave aside for about 20 minutes.

Mix all sauce ingredients in a bowl and leave aside.  Heat 3 tbsp of cooking in a wok over high heat.  Add chicken pieces and stir-fry until chicken pieces are opaque in colour or half-cooked. Remove to a bowl and leave aside.

Heat 2 tbsp of cooking in a wok over high heat.  Add ginger strips and minced garlic.  Stir-fry until light brown in colour.  Add in soya bean paste and stir well.  Then, add asparagus, red bell pepper and onion wedges.  Stir-fry until asparagus are almost cooked.

Return chicken pieces to wok and stir well.  Then, add sauce ingredients and mix well.  Cook until chicken is done and season with salt to taste.

Serve hot with rice!

Bon Appetit!

Roasted Chicken Wings & Drumsticks

This dish is easy and quick to prepare and can be eaten as a snack or served with Chicken Rice.

Ingredients (to serve 4 persons):
8 chicken drumsticks
8 chicken wings

Marinade Ingredients:
2 tbsp dark thick soy sauce (sweet)
2 tbsp honey
1/2 tsp 5-spice powder
1 tbsp ginger juice (taken from freshly grated ginger)
1 tsp salt

Method:
Mix all marinade ingredients together.  Preheat conventional oven to a temperature of 200° C (fan:  180° C).

Marinate chicken pieces and leave aside for 20 minutes.  Arrange on a baking tray which is lined with aluminium foil (shiny side down).  Bake for about 50 minutes to an hour.  Note:  If the chicken pieces tend to brown quickly, cover top with aluminium foil and bake further until done.

Once done, remove baking tray from oven.  Brush the chicken pieces using the gravy in the tray.  Return to oven and bake uncovered for another 5 minutes.

Serve hot with chillie sauce.  They taste as good even without chillie sauce.

Bon Appetit!

Chicken with Cashew Nuts

This simple dish is easy and quick to prepare.  One may use any kind of vegetables to one's liking - the choice of vegetables in this recipe are our favourites.

Ingredients (serves 4):
600 g chicken breast (skinless and without bone)
1 tbsp sherry or chinese cooking wine
2 tbsp cornflour

1 pc green capsicum (bell pepper), to be deseeded and cut into bite pieces
1 pc red capsicum (bell pepper), to be deseeded and cut into bite pieces
6 spring onions (scallion), to washed clean and cut into 3 cm lengths
20 pcs snow peas, both ends to be trimmed
5 cm fresh ginger, to be peeled and thinly sliced
60 g roasted cashew nuts
salt to taste
3 tbsp cooking oil

Sauce Ingredients:
50 ml water
2 tbsp oyster sauce
1 tsp sesame oil
1 tbsp light soy sauce
1 tsp sherry or chinese cooking wine
2 tsp sugar
3 tsp cornflour
ground white pepper

Method:
Cut chicken breast into 3 cm cubes.  An excellent tip from my mum's friend who was a good cook and owned a Hainanese Chicken Rice stall on how to tenderize chicken meat:  Before marinating them, add 2 tsp bicarbonate of soda (Natron) to the chicken, mix well and leave aside for about 15 minutes.  Then, wash chicken cubes in a colander under running water until there is no trace of baking soda. Wipe chicken cubes dry with kitchen paper before marinating them with cornflour and sherry or cooking wine.  Leave aside for about 20 minutes.

Heat 1 tbsp oil in wok over high heat.  Once the oil starts to smoke, add marinated chicken and stir-fry until chicken cubes change colour.  Do not overcooked chicken.  Remove to a plate.

Heat remaining oil in wok over high heat and add both capsicums, spring onions, snow peas and ginger slices.  Stir-fry for about 5 minutes before adding the chicken.  Pour sauce ingredients and stir well.  Bring to a slight boil and season with salt to taste.  More water may be added at this stage if one wants more gravy.

Lastly, add in roasted cashew nuts and stir well.  Serve immediately with hot rice.

Bon Appetit!

Chicken Congee (Porridge)

Congee is a type of rice porridge which is popular in Asian countries.  When it is prepared as a plain rice porridge, it is normally served with some side dishes.  It can also be served as a complete meal by adding meat i.e. chicken, beef or pork.  The consistency of the porridge is achieved by boiling rice until it disintegrate after prolonged cooking in water.

Ingredients (serves 4 persons):
350 g rice grains, to be washed
enough water
1 big onion, to be cut into wedges
2 cm fresh ginger, to be peeled, sliced and cut into sticks
a few drops of sesame oil
salt and pepper to taste

2 chicken thighs
1 cube chicken stock

Garnishing Ingredients:
2 spring onions, to be finely sliced
fried shallots

Method:
In a pot, add chicken thighs, chicken stock cube and enough water to just cover chicken.  Bring to boil over medium heat.  Cover pot and simmer for about 25 minutes or until chicken meat is tender. Once done, remove chicken and leave aside.  Once the chicken thighs are cooled down, shred them into thin pieces.

In a big pot, add rice grains and enough water to cover rice.  Bring to a simmer over medium heat.   Whenever the porridge gets dry, add the chicken stock a ladle or two at a time.  One might need to add more water in order that the mixture becomes thick.  It is advisable to add hot water and don't forget to keep stirring.  Once the rice grains become completely disintegrated and the mixture becomes thick, add the onion wedges and sliced ginger.

Then, add in shredded chicken and mix well.  Lastly, add in a drop or two sesame oil and season with salt & pepper to taste.

Serve garnished with sliced spring onions and fried shallots.  For those who like it spicy, serve sliced fresh green or red chillies in soy sauce on the side.

Bon Appetit!

Chicken Bao

Bao originates from China and is a steamed bun which is filled with either meat i.e. chicken, pork, etc. or vegetables or even red beans.  It is similar to the traditional chinese mantou.  We have been experimenting several bao recipes over a period of time until we finally compiled the following recipe to suit our taste.  This recipe yields 12 - 14 baos.

Bun Ingredients:
280 g low-protein flour i.e. hongkong flour (Lotus Brand), if possible OR cake flour

80 g icing sugar
50 g corn starch

30 g vegetable or cooking oil

8 g instant dry yeast

160 ml lukewarm water

1/2 tsp white vinegar (optional) - I tried both with & without vinegar before and the results are almost identical although others say that there is a difference

10 g baking powder (please do NOT use baking soda because it is a totally different thing)  

10 ml cold water
Note:  Again, it is optional to use this baking powder/cold water mixture!  I have tried both ways and found that by using this mixture, my baos are more fluffy.  If one is using this mixture, please ensure that the baking powder is completely dissolved or else there will be tiny "yellow dots" on the baos once they are done!

Method:

Sift both flours and icing sugar together into a bowl.  Make a well in the middle and add lukewarm water, vinegar  and yeast.

Knead mixture slowly and add oil gradually until a soft dough is formed. This should take about 10 minutes and the surface of the dough should be smooth.

Cover dough with a cloth and let it rise until it is doubled in size.  It will take about one or two hours.  
Be patient if you want your bao to be fluffy! 

Optional Step:  Dissolve baking powder in cold water, sprinkle over dough and knead until well combined.

Divide dough into 12 to 14 equal portions and flatten each portion with a rolling pin to make a round circle.  Place about 2 tsp filling on it and wrap & pleat dough to seal.  Place on a round parchment paper or muffins cases with the sealed side facing upwards.

Arrange buns in a steamer, leaving gaps in between buns.  Spray water over buns and steam in a preheated steamer on high heat for 12 minutes.  Remove buns from steamer and cool on rack to prevent soggy bottom.

Chicken Filling Ingredients:

400 g chicken meat, to be skinned and chopped into bite pieces

2 or 3 shallots, to be finely chopped

2 tbsp plum sauce

Marinade:

2 tbsp sweet black soy sauce

1 tbsp oyster sauce

2 tbsp dark black soy sauce (thick & sweet)

a dash of sesame oil

lots of ground white pepper

1 flat dsp brown sugar

Method:

Mix chicken and marinade well and leave aside.

Heat a bit of oil in a pan and fry shallots until fragrant.  Add chicken and its marinade. Cook over high heat until the mixture crystalizes.  Finally, add plum sauce and simmer until the sauce thickens.

Bon Appetit!

Hainanese Roasted Chicken Rice

Another of our family's favourite chinese dish:  Hainanese Roasted Chicken Rice. This dish is of chinese origin and is widely available in Singapore and Malaysia.  The following recipe is a compilation of various recipes to reach the certain authenticity in taste which is comparable to those found in these countries.

Ingredients:
1 whole chicken (about 1½ kg)
1 tbsp ginger juice (from grated ginger)
1 tbsp black soy sauce (thick)
2 tsp honey
1 tsp salt
½ tsp ground white pepper
½ tsp five spice powder

Rice ingredients:

450 g uncooked jasmine rice (rinsed)
1 tbsp chopped garlic
1 tbsp chopped shallots
1 tbsp oil
10 cloves garlic (leave skin on)
1 bunch of pandan leaves (if not available, it is okay without)
700 ml chicken stock (taken from soup ingredients)
1 tsp salt
ginger piece from the soup ingredients
1 tbsp chicken stock granules

Soup ingredients:

1 chicken leg (to make soup)
2 cm fresh ginger, crushed
1½ litres (about 6 cups) water
3 tsp chicken stock granules

Garnishing:

1 cucumber, peeled, halved and slantly sliced
3 tomatoes, washed and sliced
2 sprigs coriander leaves

Chilli sauce:

90 g red chillies
15 g garlic
50 g fresh ginger
1 tsp salt
1 tsp sugar
60 g limes
50 ml chicken stock (taken from soup)

Extra Sauce ingredients (optional) – all to be mixed together:

90 ml chicken stock (taken from soup)
2 tbsp oyster sauce
2 tbsp light soy sauce
3 tsp sesame oil
1½ tsp sugar
3 tsp shallot oil

Method:
Trim the fat from chicken, then rinse and pat dry with paper towels. Combine the ginger juice, soy sauce, honey, salt, pepper and five spice powder together. Then, rub this mixture all over the chicken. Set aside for 20 to 30 minutes to marinate.

Preheat conventional (no fan) oven to 200º C (400º F). Place chicken in a roasting pan with rack and roast in the oven for 20 minutes. Then, reduce the heat to 170º C (350º F) and roast for 30 to 40 minutes until the skin is brown and crisp. If the chicken turned brown before the time is up, cover the chicken with aluminium foil (with the shiny side up) to avoid it getting black and burned. Always check the chicken in the oven. The chicken is cooked if the juices run clear when the thigh is pierced with a fork. Remove the chicken from the oven and set aside for 15 minutes, then cut into serving portions.

While the chicken is roasting, prepare the soup. Place all ingredients into a big pot and bring to boil. Simmer until the chicken is tender.

Heat oil in a pot. Stir-fry chopped shallots and garlic till fragrant. Add the rice and stir well. Pour the mixture into a rice cooker. Add chicken stock, seasonings, whole garlic cloves, pandan leaves and piece of crushed ginger. Cook until rice is done.

Rinse the red chillies and wipe dry. Skin the ginger and garlic. Juice the lime. Blend the red chillies, ginger and garlic in a blender till fine. Add sugar, salt, lime juice and chicken stock. Stir well.  Adjust seasonings to one's taste.

Note: The extra sauce would normally be served by sprinkling on white Hainanese chicken. When serving roasted chicken, just place it in a bowl on the side.

To serve: Arrange tomato and cucumber slices on a platter. Place serving portions of chicken on top and decorate with sprigs of coriander leaves.

Bon Appetit!