Thursday, July 16, 2009

Black Sauce Chicken with Mushrooms
Serves: approx 10 - 15












What You Need:
1 kg of chicken wings or 1 Large whole chicken
20 pcs of dried black mushrooms (and/or canned button mushrooms)
8 cloves of garlic (skin off)
1 inch ginger sliced

Marinate:
1 tbsp Sesame oil
1 tbsp Chinese cooking wine (optional)
1 tbsp Light soy sauce
1 tbsp corn flour
Pepper

Sauce (Mix & Put aside):
1 tbsp Sesame oil
2 tbsp Chinese cooking wine (optional)
½ tbsp Light soy sauce
1 tbsp Dark soy sauce
1 tbsp Oyster sauce
1 tbsp Sugar
½ tsp Salt
Half a rice bowl of water
Pepper

Thickener:
1 tbsp corn flour + 3 tbsp water

Preparation:
Wash chicken and chop into smaller portions. For wing, separate drumlet from wing.
Marinate chicken with the marinate ingredients indicated above.

Soak mushrooms in hot water for 10 mins, wash and remove stems.

Heat 6 tbsp of oil in wok at med heat. When heated, fry ginger slices for 2 mins, making sure they do not stick together. Add in garlic cloves and continue frying for another 1 mins.
Add mushrooms and stir fry until fragrant.
Add chicken in and fry till chicken changes color and firms up.
Pour in Sauce mixture with enough water to cover about ¾ level of chicken. Mix well

Cover wok and stew over low heat for 1 hour, stirring every 15 mins. Adding water when needed. Taste and add salt, sugar or water as needed.

When chicken is almost done, there will be a thick layer of oil floating and you may scoop and throw that away.

Just before serving, mix corn flour with water before adding into the wok and stir as you pour mixture in. Let it boil and serve with rice.

Tip: Place 1 or 2 clay/porcelain chinese soup spoon into the wok when stewing as this hasten the tendering process of the meat.

Labels: Chicken, Side Dishes

Wednesday, June 24, 2009

Garden Shake
Serves: 1

This resulted when all I had left was avo, kiwi, leftover roasted chicken and some mix salad that was going to go bad soon. It’s a simple and fun to prepare, yet healthy meal.












What You Need:
1 Avocado (cut into large cubes)
1 Kiwi (cut half and scoop out the flesh)
½ cup Roasted chicken
2 cups of mixed salad (lettuce, baby cos, rocket etc)
1 teaspoon olive oil

Optional:
1 teaspoon balsamic vinegar
1 squeeze of lemon/lime

Preparation:
Combine all ingredients in a jar with lid.
Shake till well mixed
Serve on a plate

Notes: In place of a jar, you may use a deep bowl and cover with a plate and shake with caution so that the ingredients do not fall out.
Alternatives: Instead of roasted chicken, you may add ham or beef slices.

Labels: Chicken, Fruits, Greens, Soups and Salad

Sunday, May 31, 2009

Pan-fried Chicken Breast + Garlic Butter Asparagus
[Inspired by Jamie Oliver on the Ministry of Food]
Serves: 2

What you will need:
1 Chicken breast (half it along the soft bone)
4 slices of prosciutto
1 cup of grated parmesan cheese
½ teaspoon of mixed Italian herbs
Salt and Pepper to taste

A bundle of asparagus (~ 8-10 stalks)
1 clove of garlic (well minced)
1 knob of unsalted butter

Optional: 1 wedge of lemon

Prepare:
Marinate Asparagus with butter, garlic and lemon juice.
Lay the chicken breasts on the wooden board
Sprinkle salt and pepper and herbs evenly over the chicken breasts
Divide the grated cheese into 2 portions and sprinkle each portion over each chicken breast
Lay (to cover) 2 slices of prosciutto over each breast.
Cover each portion with plastic sheet and whack it hard to flatten breasts and to make sure everything gets pushed in together.

Cook:
Placed breast, Prosciutto side down on a well heat pan with a little oil/butter Cook for 2-3 minutes, flip and cook for another 3 min, until cooked.
Leave it to rest for 1 min, slice each breast into 3 thick slices
In other pan, pan fry asparagus until just done.

Assemble & Serve:
Assemble asparagus and slices of breast on to a plate. Drizzle the reminding marinate of butter, garlic and lemon juice (from asparagus) over the dish…

Labels: Chicken, Greens, Mains