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Tuesday, August 29, 2017

STEWED CHICKEN WITH CHESTNUTS

This recipe looks a little difficult, especially when dealing with fresh chestnuts.  I bravely tried this recipe when I came across the fresh chestnuts at Tesco Store.  Having no idea on how to remove the nutshell, I bought some for this dish.
I painstakingly removed the nutshell, then boiled the nut for almost an hour to soften them.  This is not the correct way after I searched the net on 'how to remove the chestnut nutshell'.  Please refer here for the various ways.

*How to Steam Chestnuts to Peel Them

Bring an inch or so of water in a large saucepan, set the prepared (shells cut) chestnuts in a steamer basket, and put the steamer basket over the boiling water. Cover the pot and steam the chestnuts until the shells pull apart and the nuts inside are tender to the bite (or to a toothpick stuck in their centers), about 20 minutes
Anyway, this dish is lovely.  The chestnuts are tender, fragrant and sweet.  Both the chicken pieces and chestnuts are full of flavours.  It’s awesome with fresh salad leaves and rice.

Recipe adapted from Chinese Cuisine Cookbook with modifications
Ingredients
[serves 3-4]
3 chicken thighs – deboned and cut bite size pieces
Marinade – 1 tbsp each light soy sauce and wine and dash of pepper
9-10 chestnuts
Some sliced ginger and cut spring onions
Some salad leaves to line platter
Seasoning
2-3 tbsp light soy sauce
¼ tsp dark soy sauce
1 tsp sugar
¼ tsp each of msg and ground black pepper
1 tsp sesame oil
125 ml water
Thickening – ½ tbsp cornstarch + 1 tbsp water
  1. Marinate chicken pieces with marinade for at least 30 minutes.
  2. Slit chestnuts shell then steam for 15-20 minutes to soften and remove the shells and membrane.* Boil chestnuts in a pot of boiling water until tender.  Drain.
  3. Line salad leaves in a claypot or deep plate.
  4. Heat a tablespoon of oil in a non stick
  5.  pan, pan fry chicken pieces to brown, push aside, add in ginger and spring onions.  Saute until aromatic and mix with fried chicken pieces.
  6. Add in chestnuts and seasoning, stir to mix well before adding water.  Bring to boil, cover and lower heat to simmer until chicken and chestnuts are tender.
  7. Thicken with cornstarch water.   Transfer to claypot.  Garnish with some coriander leaves and serve immediately.
Cookbook Countdown

I am sharing this post with Cookbook Countdown Event #20 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Monday, August 28, 2017

DOUBLED COOKED PORK SLICES

For this recipe, I have prepared only half the portion with whatever ingredients I have in hand.  It is alright to follow the exact portion in this recipe because the quantity is not too much for a small family if this is a main dish.

Surprisingly good, aromatic and tasty dish with the use of the sweet soy bean paste [tian mian jiang].  It is just a little spicy and savoury as I have substituted the hot soy bean paste [dao ban jiang] with a teaspoon each of soy bean paste [taucheong] and chilli boh.  I prefer these 2 separate seasoning instead of using 2 teaspoon of the hot soy bean paste.

Do not overcooked the green capsicum and this dish will look superb, tempting and delicious.
Recipe adapted from Chinese Cuisine Cookbook with modifications
Ingredients
[serves 5-6]
300 gm pork belly - without skin, boiled and sliced 1/6 inch thick
2 pieces firm beancurd [taukwa] - cut 1/4 inch thick
1 green capsicum - seeded, cut wedges or diamond shape
1 red chilli - seeded, cut diamond shape [optional]
some chopped garlic
some spring onions - cut into sections
Seasoning
1 tsp preserved soy bean paste [taucheong]
1 tsp chilli boh
2 tbsp sweet soy bean paste [tian mian jiang]
1 tsp sugar
1/4 tsp salt to taste
2 tsp light soy sauce
  1. Simmer pork in boiling water until firm, remove, rinsed and sliced.
  2. Heat up a non  stick wok with some oil, pan fry beancurd slices until firm and brown.  Push aside, add in blanched meat slices, continue to fry until fragrant.
  3. Add in seasoning and stir fry to combine all the ingredients well.
  4. Add some water, bring to boil, add in capsicum and chilli, toss well.
  5. Add in spring onions and dish up when water is reduced.
 
 
 
 

Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #20 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Tuesday, August 22, 2017

EZCR#106-SESAME PORK NECK FILLET

The original recipe is for baby pork ribs [zhi pai] and I have substituted it with pork neck meat slices [aka Kak Sim meat in Hokkien dialect]. 
I have chosen this cut of meat because this dish is to serve 3 persons.   Each person is apportioned with a large piece of the meat fillet which is easier to pan fry and braised compared to pork ribs which would require the use of more oil for frying.

The end result is just as good.  The meat slices are braised till tender and the sauce reduced to thick.
The sauce is not sweet, more to savoury taste which comes from the sour plum which is acceptable to me.  This sauce is good, spread over steaming hot rice.  I would say, it is a homey meat dish which can be prepared ahead of meal time that only needs to be reheated just before serving.  I love this kind of dishes, no last minute preparation and cooking which means no sweating in the kitchen before meal time.  Smart cook???

Ingredients
[serves 3]
3 slices [about ½ inch thick] pork neck meat fillet
Marinade
1 tbsp each of light soy sauce and wine
Dash of salt
1-2 tbsp cornstarch
Some toasted sesame seeds
Some chopped coriander leaves
Sauce Ingredients
1 tbsp each of tomato sauce, light soy sauce and wine
1 tsp sugar
2 sour plums

  1. Heat 2 tbsp oil in non stick wok, pan fry meat slices until brown on both sides.  Push aside.
  2. Add in sour plum and sauce ingredients,  stir fry to mix well before adding enough water to cover the meat.
  3. Bring to boil, lower heat and cover to simmer until meat slices are tender and sauce is thick.
  4. Taste to adjust seasoning.  Sprinkle sesame seeds.
  5. Dish up and garnish with extra sesame seeds.  Serve hot.

Monday, August 21, 2017

SAUTEED CHICKEN-CHENG TU STYLE

Lovely, lovely chicken breast meat recipe.  The fried chicken breast slices are tender and moist after pan frying.  This is probably because of the marinade which helps to seal the juices when frying.  The sauce is simple yet awesome and blends so well with the basic aromatics like ginger, garlic and spring onions.  This is a truly Chinese style of sauce.  Next time, I must add in more of the aromatics as it is really aromatic and tastes good.

The sauce is fragrant,  savoury, sourish and sweet and coats the fried chicken meat slices perfectly.
This is a recipe worth trying and saved as it is easy to prepare, quick to cook yet delicious.

Recipe adapted from Chinese Cuisine Cookbook with modifications
Ingredients
1 chicken breast – skinned and deboned – cut into ½ - 1 cm thick slices
Marinade
1 tbsp each of light soy sauce and  rice wine
½ tsp salt
1 tbsp cornstarch
Sauce Ingredients [Combined]
Dash of msg
2 tsp sugar
¼  tsp pepper or ½ tsp Szechuan peppercorn powder
1 tbsp each of light soy sauce and wine
1 ½ tsp dark vinegar
1 tsp sesame seed oil
1 tsp cornstarch
3 tbsp water
Other Ingredients
1 tbsp each chopped ginger, garlic  and spring onions
1 tbsp dao ban jiang [chilli bean paste]*
*substitute with ½  tbsp preserved soy bean paste + ½ tsp chilli boh

  1. Marinate chicken pieces with marinade for at least 30 minutes.
  2. Combine sauce ingredients and set aside.
  3. Heat oil in a non stick wok, pan fry chicken slices in batches depending on the amount of oil used.  Fry until golden brown on both sides.  Dish up.
  4. Remove excess oil, leave 1 tbsp in wok, sauté chopped ginger, garlic and some spring onions until aromatic.  Add in the soy bean paste and chilli boh [or dao ban jiang], sauté until fragrant, add in sauce ingredients and water.  Stir to mix and bring to boil.
  5. Add in fried chicken pieces, mix well and fry until sauce is slightly thick.
  6. Dish up, garnish with spring onions and serve immediately with rice.
    Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #20 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

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