INGREDIENTS
350–500g cold mashed potato
418g tinned salmon, preferably organic
15g unsalted butter, melted (if the mashed potato hasn’t got any butter in it)
fat pinch cayenne pepper
grated zest of 1/2 lemon
salt and pepper
1 egg
for coating and frying:
2 eggs
100g matzo meal, preferably medium (or sub with breadcrumbs)
50g unsalted butter
2 tablespoons vegetable oil
Serving Size : Makes 7–9 x 7cm-diameter fishcakes.
METHOD
1. In a large bowl, and preferably with your hands, mix together all the fishcake ingredients.
2. Cover a baking sheet with clingfilm, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and stand in the fridge to firm up for about 20 minutes to an hour – or considerably longer if that helps.
3. Beat the eggs in a shallow soup bowl and sprinkle the matzo meal onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo meal, sprinkling and dredging over as you go to help coat them. When you’re all done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts, and the soothing centres are warmed through.
Monday, September 28, 2009
Thrifty Kitchen Tips
1. Jacques Pépin once said that in his kitchen, he always had an empty milk carton at hand, and into it would go all the bits of meat and vegetable trimmings—peelings and tough stems and end pieces; then he'd put it in the freezer. When it was full and he wanted to make a soup or stock, he'd pull out the carton, slash it open, and dump all those discards into the soup pot. Not a bad idea, particularly in these days of soaring food prices.
2. Buying bread can be a problem for the single cook because seldom does one encounter small loaves. But bread freezes well, so what I usually do is buy a baguette or some other crusty loaf, and what I don't eat the first day I'll cut into four or five pieces, wrap separately in foil, put in a freezer bag, and freeze. I'll pull one out in the morning so it's ready for supper, heated up a touch. You can do the same with any kind of bread.
3. Don't throw away those few tablespoons of cooked spinach, or the three of four extra spears of asparagus you couldn't quite finish; they can be used in a soup, a salad, an omelet, or a frittata. The little bit of precious meat juice left in the pan is worth saving to use later to intensify a soup or to make a pan sauce.
4. Pour extra stock or broth into an ice tray and freeze. When frozen solid, remove the cubes of stock and put them in small freezer bags. This way you can easily retrieve a few cubes when you need a small amount to make a pan sauce or to thin and flavor a sauce or soup.
5. Fresh herbs can be a problem for the cook living alone—or, for that matter, for any cook today. So many recipes call for two or three different ones, which are expensive, and you're apt to throw out the limp remains. One solution is to substitute dried herbs, which good cooks have been doing for ages. Start with about one-quarter as much dried herbs as you would fresh, and taste. Another strategy is to grow a few fresh herbs in pots on a sunny windowsill, if you have one.
6. When you've bought more mushrooms than you can use up, a simple way to keep them is to dice and sauté them. You can then pack the sautéed dice, which the French call duxelles, in a small freezer bag and dip into it whenever you want a tablespoon or so to add to a sauce, a soup, an omelet, whatever.
7. It is very convenient when you are roasting a chicken or a piece of meat to roast at the same time a pan of different vegetables—beets, fennel, leeks, parsnips, peppers, squash, tomatoes—so you can have them on hand for salads, or to be mixed with pasta, grains, rice, or eggs.
2. Buying bread can be a problem for the single cook because seldom does one encounter small loaves. But bread freezes well, so what I usually do is buy a baguette or some other crusty loaf, and what I don't eat the first day I'll cut into four or five pieces, wrap separately in foil, put in a freezer bag, and freeze. I'll pull one out in the morning so it's ready for supper, heated up a touch. You can do the same with any kind of bread.
3. Don't throw away those few tablespoons of cooked spinach, or the three of four extra spears of asparagus you couldn't quite finish; they can be used in a soup, a salad, an omelet, or a frittata. The little bit of precious meat juice left in the pan is worth saving to use later to intensify a soup or to make a pan sauce.
4. Pour extra stock or broth into an ice tray and freeze. When frozen solid, remove the cubes of stock and put them in small freezer bags. This way you can easily retrieve a few cubes when you need a small amount to make a pan sauce or to thin and flavor a sauce or soup.
5. Fresh herbs can be a problem for the cook living alone—or, for that matter, for any cook today. So many recipes call for two or three different ones, which are expensive, and you're apt to throw out the limp remains. One solution is to substitute dried herbs, which good cooks have been doing for ages. Start with about one-quarter as much dried herbs as you would fresh, and taste. Another strategy is to grow a few fresh herbs in pots on a sunny windowsill, if you have one.
6. When you've bought more mushrooms than you can use up, a simple way to keep them is to dice and sauté them. You can then pack the sautéed dice, which the French call duxelles, in a small freezer bag and dip into it whenever you want a tablespoon or so to add to a sauce, a soup, an omelet, whatever.
7. It is very convenient when you are roasting a chicken or a piece of meat to roast at the same time a pan of different vegetables—beets, fennel, leeks, parsnips, peppers, squash, tomatoes—so you can have them on hand for salads, or to be mixed with pasta, grains, rice, or eggs.
Japanese Sweet Potato
Ingredients:
2 small satsuma-imo (sweet potato/yam)
1 egg yolk
2 tbsp butter
1 tbsp milk
2 1/2 tbsps sugar
Preparation:
Steam satsuma-imo until soften. Peel satsuma-imo skin and mash the satsuma-imo in a bowl. Add butter, egg yolk (leave some for glazing), sugar, and milk in the bowl. Stir the ingredients well. Make small oval-shaped sweet potato cakes and put each cake on an aluminium cup. Mix some water and left-over egg yolk in a small cup. Glaze cakes with the egg mixture. Place cakes on a tray and bake in 375 F oven for 10-15 min.
*Makes 4 servings
http://japanesefood.about.com/od/sweetpotato/r/sweetpotatocake.htm
2 small satsuma-imo (sweet potato/yam)
1 egg yolk
2 tbsp butter
1 tbsp milk
2 1/2 tbsps sugar
Preparation:
Steam satsuma-imo until soften. Peel satsuma-imo skin and mash the satsuma-imo in a bowl. Add butter, egg yolk (leave some for glazing), sugar, and milk in the bowl. Stir the ingredients well. Make small oval-shaped sweet potato cakes and put each cake on an aluminium cup. Mix some water and left-over egg yolk in a small cup. Glaze cakes with the egg mixture. Place cakes on a tray and bake in 375 F oven for 10-15 min.
*Makes 4 servings
http://japanesefood.about.com/od/sweetpotato/r/sweetpotatocake.htm
Sunday, September 27, 2009
Brownies!
Cheesecake Swirled Brownies
http://smittenkitchen.com/2009/09/cheesecake-swirled-brownies/
Chocolate Fudge Brownie Cupcakes
http://startcooking.com/blog/338/Chocolate-Fudge-Brownie-Cupcakes
http://smittenkitchen.com/2009/09/cheesecake-swirled-brownies/
Chocolate Fudge Brownie Cupcakes
http://startcooking.com/blog/338/Chocolate-Fudge-Brownie-Cupcakes
Wednesday, September 23, 2009
Ee Fu Mee
Ingredients
1 large round piece ee fu mee, about 60g
1 litre hot boiling water
1 dried black mushroom, soaked to soften then sliced thinly
3 button mushrooms, sliced thinly
50g carrots, sliced thinly
50g Chinese cabbage, sliced thinly
50g beansprouts
2 tbsp oil
1 tsp sesame oil
1/2 tsp chopped garlic
Seasoning (combine):
1 tsp light soy sauce
1 tbsp vegetarian oyster sauce
1/4 tsp dark soy sauce
1/2 tsp sugar
1/8 tsp monosodium glutamate
Dash of pepper
1/2 cup water
Thickening (combine):
1 tsp corn flour
1 tsp water
Garnishing:
Spring onions, chopped
Red chillies, chopped
Method
Blanch noodles in hot boiling water for 30 to 40 seconds. Drain, then refresh under running tap water. Drain well and set aside.Heat oil and sesame oil in a wok, then saute garlic till fragrant. Add in button mushrooms and dried mushrooms. Add carrots, chinese cabbage and beansprouts. Stir-fry well. Add noodles and seasoning. Cover wok and cook for one to two minutes. Add thickening, stir-fry, then dish up and serve immediately with garnishing.
1 large round piece ee fu mee, about 60g
1 litre hot boiling water
1 dried black mushroom, soaked to soften then sliced thinly
3 button mushrooms, sliced thinly
50g carrots, sliced thinly
50g Chinese cabbage, sliced thinly
50g beansprouts
2 tbsp oil
1 tsp sesame oil
1/2 tsp chopped garlic
Seasoning (combine):
1 tsp light soy sauce
1 tbsp vegetarian oyster sauce
1/4 tsp dark soy sauce
1/2 tsp sugar
1/8 tsp monosodium glutamate
Dash of pepper
1/2 cup water
Thickening (combine):
1 tsp corn flour
1 tsp water
Garnishing:
Spring onions, chopped
Red chillies, chopped
Method
Blanch noodles in hot boiling water for 30 to 40 seconds. Drain, then refresh under running tap water. Drain well and set aside.Heat oil and sesame oil in a wok, then saute garlic till fragrant. Add in button mushrooms and dried mushrooms. Add carrots, chinese cabbage and beansprouts. Stir-fry well. Add noodles and seasoning. Cover wok and cook for one to two minutes. Add thickening, stir-fry, then dish up and serve immediately with garnishing.
Wednesday, September 16, 2009
Baked French Potatoes
Ingredients:
- 2 large or 3 medium baking potatoes
- 1 large onion
- 1/2 cup parsley sprigs minus stems
- 1/2 teaspoon saltfreshly ground white pepper
- 3/4 cup water2 tablespoons butter
Method:
1.Pare potatoes and slice very thin.
2.Peel onion and slice paper thin.
3.Separate into rings.
4.Mince parsley.
5.In a buttered 10 x 6 x 2 inch baking dish arrange 1/2 of the potatoes.
6.Layer with onion and parsley.
7.Cover with remaining potatoes.
8.Sprinkle each layer with salt and pepper.
9.Heat together the water and butter until water boils and butter melts and pour over the potatoes.
10.Bake in a preheated 450F oven until potatoes are tender about 40 minutes.
11.Top layer of potatoes will be dry.
[4 servings]
Ayam Pongteh
INGREDIENTS
1kg chicken
300gms sweet bean paste (sweet tua-chu)
300gm shallots
150gms garlic
300gm potatoes
30gms black mushrooms
30mls dark soya sauce
50gms sugar
30gms palm sugar (gula melaka)
160mls cooking oil
1.5 litre water
Pinch of salt
METHOD
Clean and cut the whole chicken into about 16 pieces. Soak black mushrooms in hot water until soft (about 15 minutes), drain and clean properly under running water then set aside.
Wash and cut potatoes into small pieces. Grind the shallots, garlic and bean paste separately into fine pastes.
Heat oil in wok and fry the finely ground shallot paste and garlic paste until brownish and fragrant. Add ground bean paste and fry until fragrant. Add chicken, black mushrooms and potatoes.
Mix well and fry for about five minutes. Pour in water and stir.
Add soya sauce, sugar, palm sugar and salt to taste.
Simmer until chicken and potatoes are cooked.
Serve with steamed rice and sambal belacan.
Tips: If the taste is slightly bitter as a result of overcooked garlic and shallots, add a little sugar to taste. Ayam Pongteh can be kept in the fridge for a few days and actually tastes better
1kg chicken
300gms sweet bean paste (sweet tua-chu)
300gm shallots
150gms garlic
300gm potatoes
30gms black mushrooms
30mls dark soya sauce
50gms sugar
30gms palm sugar (gula melaka)
160mls cooking oil
1.5 litre water
Pinch of salt
METHOD
Clean and cut the whole chicken into about 16 pieces. Soak black mushrooms in hot water until soft (about 15 minutes), drain and clean properly under running water then set aside.
Wash and cut potatoes into small pieces. Grind the shallots, garlic and bean paste separately into fine pastes.
Heat oil in wok and fry the finely ground shallot paste and garlic paste until brownish and fragrant. Add ground bean paste and fry until fragrant. Add chicken, black mushrooms and potatoes.
Mix well and fry for about five minutes. Pour in water and stir.
Add soya sauce, sugar, palm sugar and salt to taste.
Simmer until chicken and potatoes are cooked.
Serve with steamed rice and sambal belacan.
Tips: If the taste is slightly bitter as a result of overcooked garlic and shallots, add a little sugar to taste. Ayam Pongteh can be kept in the fridge for a few days and actually tastes better
Telur Belanda
Ingredients- Four eggs (or whatever number you want), fried. Just see that the yoke is no longer runny. Leave aside.
- Gravy: One tiny ball of tamarind pulp mixed with a small bowl of waterSugar, salt, pepper and a little corn flour to thicken the sauce
- Other ingredients: 1 or 2 stalk red chillies, cut
thumb size ginger, smashed
3 pips garlic, smashed
1 small onion, quartered
Method
- Heat a little oil, and fry the ginger, chillies, garlic and onion till fragrant.
- Add the tamarind juice and the flavourings. Simmer for a while. Put in the eggs and let it simmer further.
- Taste. Add more sugar till you get a pleasant tasting sweetish-sourish gravy.
[You can replace the eggs with prawns or fish fillets. You may pan fry a piece of mackerel (ikan tenggiri) and add it to the gravy to simmer till cook.
I can add some tomatoes and omit the chillies.]
If you like, sprinkle some spring onions on the dish to make it look prettier
Tuesday, September 15, 2009
Oatmeal Baked Chicken
INGREDIENTS
1 1/2 cups quick-cooking oats
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 (3 1/2) pound broiler-fryer chicken, cut up
1/2 cup milk (or egg white)
2 tablespoons butter or margarine, melted
DIRECTIONS
1. Coat a 13-in. x 9-in. x 2-in. baking dish with nonstick cooking spray; set aside.
2. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper.
3. Dip chicken in milk (or egg white), then coat with oat mixture. Place in prepared baking dish.
4. Drizzle with butter.
5. Bake, uncovered, at 375 degrees F for 45-50 minutes or until juices run clear.
[you may try to marinate chicken with lemon juice & salt]
[Serves 4]
1 1/2 cups quick-cooking oats
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 (3 1/2) pound broiler-fryer chicken, cut up
1/2 cup milk (or egg white)
2 tablespoons butter or margarine, melted
DIRECTIONS
1. Coat a 13-in. x 9-in. x 2-in. baking dish with nonstick cooking spray; set aside.
2. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper.
3. Dip chicken in milk (or egg white), then coat with oat mixture. Place in prepared baking dish.
4. Drizzle with butter.
5. Bake, uncovered, at 375 degrees F for 45-50 minutes or until juices run clear.
[you may try to marinate chicken with lemon juice & salt]
[Serves 4]
Friday, September 11, 2009
Crème Caramel
Flan Recipe (Crème Caramel/Caramel Custard Recipe)
Ingredients:
4 eggs1/2 cup sugar2 cups milk (whole milk preferred)1 teaspoon vanilla extract
For Caramel:
1 cup sugar1/2 cup water
Method:
In a small sauce pan, prepare the caramel by blending the sugar and water in medium
heat. Keep stirring it until it thickens and the syrup turns deep amber in color. Turn off heat.
Arrange 6 ramekins and add the caramel (in equal portion) into the ramekins. (Save some caramel for topping purposes.) Tilt the ramekins and make sure that the caramel is coated evenly at the bottom of the ramekins.
Preheat the oven to 350 degree F.
Clean the sauce pan and heat it up (use low heat). Add in the milk and 1/2 cup of sugar. As soon as the sugar dissolves, turn off the heat. In a big bowl, whisk the eggs until blended, and add in the warm milk slowly. Add the vanilla extract and do a quick whisk. Strain the custard mixture into the 6 ramekins and set aside.
Arrange the 6 ramekins in a baking pan big enough to fit them. Pour hot water in the baking pan about halfway up the ramekins. Transfer the baking pan into the oven and bake for about 50-60 minutes or until a cake tester inserted in the center comes out clean. Remove the ramekins from the baking pan and let cool. Once they turn cool, transfer them to the fridge and chill them for a few hours. When they are ready to serve, slide a knife around the side of each ramekin to loosen the flan. Turn it out on a dessert plate and top it with extra caramel, if you want.
Cook’s Notes:
If the caramel turns solid, heat it up in a microwave for 10 seconds to dissolve it.
For other flan recipes, try out fellow bloggers Danielle’s and Elise’s recipes here and here.
Ingredients:
4 eggs1/2 cup sugar2 cups milk (whole milk preferred)1 teaspoon vanilla extract
For Caramel:
1 cup sugar1/2 cup water
Method:
In a small sauce pan, prepare the caramel by blending the sugar and water in medium
heat. Keep stirring it until it thickens and the syrup turns deep amber in color. Turn off heat.
Arrange 6 ramekins and add the caramel (in equal portion) into the ramekins. (Save some caramel for topping purposes.) Tilt the ramekins and make sure that the caramel is coated evenly at the bottom of the ramekins.
Preheat the oven to 350 degree F.
Clean the sauce pan and heat it up (use low heat). Add in the milk and 1/2 cup of sugar. As soon as the sugar dissolves, turn off the heat. In a big bowl, whisk the eggs until blended, and add in the warm milk slowly. Add the vanilla extract and do a quick whisk. Strain the custard mixture into the 6 ramekins and set aside.
Arrange the 6 ramekins in a baking pan big enough to fit them. Pour hot water in the baking pan about halfway up the ramekins. Transfer the baking pan into the oven and bake for about 50-60 minutes or until a cake tester inserted in the center comes out clean. Remove the ramekins from the baking pan and let cool. Once they turn cool, transfer them to the fridge and chill them for a few hours. When they are ready to serve, slide a knife around the side of each ramekin to loosen the flan. Turn it out on a dessert plate and top it with extra caramel, if you want.
Cook’s Notes:
If the caramel turns solid, heat it up in a microwave for 10 seconds to dissolve it.
For other flan recipes, try out fellow bloggers Danielle’s and Elise’s recipes here and here.
Easy Pureed Cream of Broccoli Soup
1/2 c. onion, chopped
2 tbsp. butter or olive oil
1 10 oz. bag frozen chopped broccoli
4 c. chicken broth
Juice from 1/2 lemon (about 2 tsp)
1/2 tsp ground nutmeg
1 c. half and half
Sour cream, nutmeg, salt and pepper for serving
Heat the soup pot over medium high heat. Add the butter or oil to the hot pan and the chopped onions.
Cook the onions until they are translucent and tender.
Add the frozen chopped broccoli, chicken broth, lemon juice, and nutmeg to the pot.
Bring the mixture to a boil.
Reduce the heat to medium and cook, covered until the broccoli is very tender.
Transfer the soup to a blender 1 cup at a time, and blend on the puree setting of the blender. Be sure the top vent from the lid has been removed. Move the blended soup to another pot over low heat on the stove to keep warm until all of the soup has been blended.
Stir the half and half into the soup and heat over low heat (be sure that it does not boil) until warmed though.
Serve in bowls with a dollop of sour cream, additional grated nutmeg, and salt and pepper to taste.
2 tbsp. butter or olive oil
1 10 oz. bag frozen chopped broccoli
4 c. chicken broth
Juice from 1/2 lemon (about 2 tsp)
1/2 tsp ground nutmeg
1 c. half and half
Sour cream, nutmeg, salt and pepper for serving
Heat the soup pot over medium high heat. Add the butter or oil to the hot pan and the chopped onions.
Cook the onions until they are translucent and tender.
Add the frozen chopped broccoli, chicken broth, lemon juice, and nutmeg to the pot.
Bring the mixture to a boil.
Reduce the heat to medium and cook, covered until the broccoli is very tender.
Transfer the soup to a blender 1 cup at a time, and blend on the puree setting of the blender. Be sure the top vent from the lid has been removed. Move the blended soup to another pot over low heat on the stove to keep warm until all of the soup has been blended.
Stir the half and half into the soup and heat over low heat (be sure that it does not boil) until warmed though.
Serve in bowls with a dollop of sour cream, additional grated nutmeg, and salt and pepper to taste.
Ginger Onion Chicken/Fish
http://www.videojug.com/film/how-to-make-chicken-with-ginger-and-spring-onion-2
Ingredients
680 g chicken , breast, leg or thigh - with bones
5 small green onions
5 small slices of ginger
1 tbsp salt
2 tbsp rice wine
2 tbsp vegetable oil
1 ½ cups (380ml) water
1 food processor
1 large wok
1 large skillet
1 large steam basket
1 large chef knife
1 cutting board
Step 1:
Make The Marinade
First take 3 spring onions (or green onions) and coarsely chop them. Next, cut off 5 slices of a ginger root. It is ok to leave the skin on the ginger as it will add to the flavor in the marinade. Add these ingredients along with 1 tablespoon of salt an 2 tablespoons of rice wine into a food processor. Finely chop and mix the onions, garlic, ginger, rice wine and salt. You can use a food processor or a mortar and pestle. Take the finished marinade and spread it evenly over both sides of the 1 1/2 pounds of chicken. Bone in chicken is recommended as it has more flavor and cook with the skin on. Now set the chicken aside for 1 hour at room temperature and let it marinate.
Step 2:
Make The Garnish
While the chicken is marinating, prepare the garnish. Start by peeling the skin off a ginger root with a spoon. Then thinly slice and finely chop the ginger to make a 1/3 of a cup. Remove the both the tops and ends of the green onions. Slice the green onion in half lengthwise and then line up all the green onion halves. Thinly slice them at a diagonal. Mix the chopped green onions and the prepared ginger in a small bowl.
Step 3:
Steam The Chicken Breasts
Put about 1 1/2 cups of water in the bottom of a large wok or skillet and heat to a low boil. Place a large steam basket in the wok and put the chicken into it. Cover the wok and steam for about 15 to 20 minutes to cook.
Step 4:
Garnish And Serve
Remove the chicken from the steam basket to a serving dish. Take a large skillet and pour in 2 tablespoons of vegetable oil and heat. While the oil heats, take the green onion and ginger mix and spread it evenly on top of the green onions. Once the oil starts to crackle, remove from the heat and pour on top of the chicken. This dish will serve four people.
Ingredients
680 g chicken , breast, leg or thigh - with bones
5 small green onions
5 small slices of ginger
1 tbsp salt
2 tbsp rice wine
2 tbsp vegetable oil
1 ½ cups (380ml) water
1 food processor
1 large wok
1 large skillet
1 large steam basket
1 large chef knife
1 cutting board
Step 1:
Make The Marinade
First take 3 spring onions (or green onions) and coarsely chop them. Next, cut off 5 slices of a ginger root. It is ok to leave the skin on the ginger as it will add to the flavor in the marinade. Add these ingredients along with 1 tablespoon of salt an 2 tablespoons of rice wine into a food processor. Finely chop and mix the onions, garlic, ginger, rice wine and salt. You can use a food processor or a mortar and pestle. Take the finished marinade and spread it evenly over both sides of the 1 1/2 pounds of chicken. Bone in chicken is recommended as it has more flavor and cook with the skin on. Now set the chicken aside for 1 hour at room temperature and let it marinate.
Step 2:
Make The Garnish
While the chicken is marinating, prepare the garnish. Start by peeling the skin off a ginger root with a spoon. Then thinly slice and finely chop the ginger to make a 1/3 of a cup. Remove the both the tops and ends of the green onions. Slice the green onion in half lengthwise and then line up all the green onion halves. Thinly slice them at a diagonal. Mix the chopped green onions and the prepared ginger in a small bowl.
Step 3:
Steam The Chicken Breasts
Put about 1 1/2 cups of water in the bottom of a large wok or skillet and heat to a low boil. Place a large steam basket in the wok and put the chicken into it. Cover the wok and steam for about 15 to 20 minutes to cook.
Step 4:
Garnish And Serve
Remove the chicken from the steam basket to a serving dish. Take a large skillet and pour in 2 tablespoons of vegetable oil and heat. While the oil heats, take the green onion and ginger mix and spread it evenly on top of the green onions. Once the oil starts to crackle, remove from the heat and pour on top of the chicken. This dish will serve four people.
Claypot Chicken Rice
Ingredients:
2 cups rice1 skinless chicken breast & 2 chicken drumsticks1 stalk scallion (chopped)3 inches ginger (peel the skin and chop into thin strips)6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)1 small piece salted fish (cut into small pieces)2 Chinese sausage (sliced) - optional
Seasoning for chicken:
2 tablespoons oyster sauce1 tablespoon soy sauce1/4 teaspoon chicken boullion powder1/2 teaspoon corn starch1/2 teaspoon sesame oil5 dashes white pepper powder1/4 teaspoon sugar1 tablespoon Shaoxing cooking wine (or rice wine)
Seasoning for rice:
2 tablespoons soy sauce1/2 tablespoon dark soy sauce2 teaspoons cooking oil1 pinch of salt
Method:
Chop the chicken breast and chicken drumsticks into pieces.
Add the chicken seasoning and mix well. Marinate for an hour in the fridge.
Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour.
Add the rice seasoning and cooking oil into the rice and start cooking the rice.
At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms.
Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish out and set aside.
Deep fry the salted fish and set aside.
Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
Leave the rice cooker on “Stay Warm” for 15 - 20 mintues before serving.
Top the chicken rice with fried salted fish and serve immediately.
2 cups rice1 skinless chicken breast & 2 chicken drumsticks1 stalk scallion (chopped)3 inches ginger (peel the skin and chop into thin strips)6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)1 small piece salted fish (cut into small pieces)2 Chinese sausage (sliced) - optional
Seasoning for chicken:
2 tablespoons oyster sauce1 tablespoon soy sauce1/4 teaspoon chicken boullion powder1/2 teaspoon corn starch1/2 teaspoon sesame oil5 dashes white pepper powder1/4 teaspoon sugar1 tablespoon Shaoxing cooking wine (or rice wine)
Seasoning for rice:
2 tablespoons soy sauce1/2 tablespoon dark soy sauce2 teaspoons cooking oil1 pinch of salt
Method:
Chop the chicken breast and chicken drumsticks into pieces.
Add the chicken seasoning and mix well. Marinate for an hour in the fridge.
Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour.
Add the rice seasoning and cooking oil into the rice and start cooking the rice.
At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms.
Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish out and set aside.
Deep fry the salted fish and set aside.
Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
Leave the rice cooker on “Stay Warm” for 15 - 20 mintues before serving.
Top the chicken rice with fried salted fish and serve immediately.