Rice Cooker Steam Chicken

Born in a Cantonese family, we always fond of steam chicken, however, old recipe need lots of practise then only master the timing, today my recipe even a first timer can make the perfect smooth steam chicken.



These are what you need..........


Utensils

Rice cooker


Ingredients

1 Chicken drum
Some spring onion
Some ginger slices
2 teaspoons salt
4 tablespoons Chinese rice wine
4 tablespoons water


Instructions

Marinate chicken drum with 2 teaspoons of salt and 2 tablespoons Chinese rice wine, rub over the whole drum, keep in fridge for at least half an hour. Lay spring onion and ginger at the bottom of the inner pot of rice cooker, place drum on top, add in the balance Chinese rice wine and water, then just press start. After is done leave it under keep warm for 15 mins, DO NOT open the cover till 15 mins over. Now the dish is ready to serve..........


Remarks :

1. For whole chicken should keep warm for 45 mins.     to 1 hour. 

2. For half chicken should keep warm for 30 mins -       45 mins 

 

 

Chicken Teriyaki

Today have Japanese mood so cook Japanese food which make the teriyaki sauce by myself.




These are what you need..........


Utensils

Non stick pan


Ingredients

2 boneless chicken thigh, keep the skin
Some lettuce, finely cut

Teriyaki sauce : 4 tablespoons honey
                             1 tablespoon soy sauce
                             1 tablespoon abalone sauce
                             1 tablespoon sake
                             4 tablespoons water


Instructions

Heat up the non stick pan, put in the chicken thighs with skin face down, fry the thighs till the skin golden brown. I did not add any oil over here cause the chicken skin will produce oil on the process of frying. Turn around the chicken thighs keep frying for couple of minutes. At the mean time, mixed the teriyaki sauce well. Now the teriyaki sauce in, keep turning the chicken thighs while waiting the sauce to be thicken, once the sauce has been thicken, off the stove, take out the chicken thighs cut into small pieces, place on top of the lettuce, pour over the balance of the teriyaki sauce on the chicken thighs. Now the dish is ready to serve..........

Fried Thai Minced Pork

Some Thai dish learn from Chiangmai again, personally I like it very much, hope you like it as well. For this dish it can be cook with chicken or pork.



These are what you need .......


Utensils

Wok


Ingredients

200g minced pork
3 stocks of basil leaves
3 garlic, finely chopped
1 small piece of ginger, finely chopped
8 chilli padi, cut into half
1 lime, juiced
Some spring onion, finely chopped
2 tablespoons oyster sauce
1 tablespoon fish sauce
6 tablespoons water
Oil


Instructions

Heat up the wok with some oil, stir fry the garlic, chilli padi and ginger with some oil till fragrance, minced pork in, stir fry for few minutes then add in oyster sauce, lime juice, fish sauce and water, let it shimmer for few minutes till gravy is thickened, basil leaves in,  stir for a while then spring onion in. Now the dish is ready to serve.........

Poon Choi 盆菜

Poon Choi, lots of people might think this is a expensive and yet difficult to prepare restaurant dish, actually is not difficult to prepare only thing is time consuming. To be expensive or not is up to you to decide what ingredients you wish to use.


These are what you need..........


Utensils

Clay pot
Pot


Ingredients

1 radish, thickly sliced
70g Chinese cabbage, cut into chunk
70g cabbage, cut into chunk
1 roast duck, chopped into big pieces
300g medium size prawns
7 lobster ball, cut into half
10 mushroom, soak it one night before hand
50g fish maw, soften it with a pot of hot water
1 can sliced abalone
1 big broccoli, cut into small pieces
500ml chicken broth


Instructions

Lay a layer of radish on the bottom of the clay pot, follow with Chinese cabbage and cabbage, pour in the chicken broth and the canned abalone sauce, bring to boil then turn to low flame, shimmer for one hour. Lay another layer of roast duck on top, shimmer for another half an hour. Now lay mushroom, lobster balls, fish maw, prawns and the sliced abalone at the centre. The way of laying is up to your liking. Shimmer for another 15 minutes. Boil a pot of hot water, broccoli in, boil for couple of minutes, drained of the water. Use broccoli as divider, decorate nicely. Now the dish is ready to serve.............

 

Sour Fish Bee Hoon Soup

The recent hot weather is so terrible that make me lost my appetite, may be something light and sourish will make me feel better ???




These are what you need ..........

Utensils

Pot


Ingredients

70mg fish filet, sliced, seasoned with salt, pepper and sesame oil
Few Chinese cabbage, cut into chunk
Few Choy Sum, cut into chunk
1 lemon grass, cut into 1/2
2 slices of ginger
1 preserved sour plum
150ml chicken broth
Some vermicelli, soak in water till soft, drained
1 teaspoon of sugar
Salt to taste


Instructions

Put in the chicken broth, Chinese cabbage,lemon grass, ginger and sour plum into the pot, boil for few minutes. Salt and sugar in now, follow by choy sum, vermicelli then fish fillet, once the fish fillet turn white then is done. Now the dish is ready to serve............


Remarks : If you like it to be spicy, can add chilli padi.

Cold Glass Noodle

Under such a hot weather, what will be better than a cold dish, it will bring up your appetite and yet is healthy.



These are what you need..........

Utensils

Pot


Ingredients

1 Japanese cucumber, cut into cube
1 chicken thigh, skinned and cut into bite size
40gm glass noodle
30gm Wakame
50gm dried white bait
1 teaspoon sesame

Sauce - 2 tablespoons soy sauce
              2 tablespoons calamansi juice
              1 tablespoon palm sugar
              1 tablespoon abalone sauce
              5 tablespoons water


Instructions

Boil a pot of hot water, soak the glass noodle till soften, set aside. Soak the Wakame till soften, set aside. Boil the chicken thigh till cooked, set aside. Place all the ingredients into fridge to chill. Soak the dried white bait in hot water for 2 minutes, drained the water. Heat up the pot with low flame, toast the dried white bait till crispy, set aside. Melt the palm sugar with water, add in soy sauce, calamansi juice and abalone sauce, mixed well. Take out the ingredients from fridge, mixed well, add in the sauce, top with dried white bait and sesame. Now the dish is ready to serve...........

Sweet & Sour Minced Pork Rice

Suddenly think of an infant food that I used to cook those old day, appetising yet easy to prepare.




These are what you need..........


Utensils

Pot 


Ingredients

100gm minced pork
1 large tomato, cut into cube  
1 large potato, cut into cube
1 carrot, cut into cube 
4 garlic and 1 small size ginger,  finely chopped together
1 tablespoon sugar
2 tablespoons tomato ketchup 
2 tablespoons soy sauce 
Salt to taste
1 cup of water 
Oil


Instruction

Heat up the pot with some oil, garlic and ginger in, stir fry till fragrance, minced pork in, stir fry for few minutes, tomato, potato and carrot in, keep frying for another few minutes, add in water, turn to high flame bring to boil, turn to low flame, braising for around half an hour, add in sugar, ketchup, soy sauce and salt to taste. Make sure the gravy is thicken by now. Now the dish is ready to serve ........