Poached Chicken 白切鸡

23 Jan 2017

Our all time favourite "Poached Chicken".

Ingredients：

2  pcs Chicken thigh

Simmering ingredients: 

2 stalks Spring Onion 

3 Slices Ginger (I just cut a thick piece n smashed it🙂)

1T Cooking wine 

1t Salt 

Seasonings: Combine & mix well

3T Spring Onion, chopped

1T  Ginger, minced

1T Garlic, minced

2 pcs Chilli (I like to use chilli padi,more if you like it hot)

4T Light Soy Sauce

1T Rice Vinegar

1T Sugar

1/2t Salt

1T Sesame oil

Method: To poach Chicken

1) Place the chicken thigh in a pot with enough room temperature water to cover it. Put in all the simmering ingredients. Bring it to a rolling boil. Then lower the heat to medium heat (中火). Continue boiling for 5 minutes,off heat, cover n let it simmer in the residue heat for 30 minutes. Dish up. 

(Ple use a skewer to test for doneness.)

2) Once cooled, chop the chicken into desired size. Drizzle the seasonings sauce over the chicken pieces. Serve. 

*This seasonings is so delicious that we have ditched the local chicken rice Chilli Sauce.!!!😁😋😋😋😋😚😉 What's more the sauce is freshly made！😋😋😉 

Want a piece? 要吃吗？ 😀😉

大牌档菜, 好好吃！

These were a few dishes that I whipped out for dinners recently. I don't remember whipping out several dishes from just one cook book! Gosh! all the recipes I tried out were very good and well-received by my family. :)

Take this "kai lan" for example. I rarely buy this vegetable because of its "greeny" taste, if you know what I mean (青涩味). However, this chef used a mixture of salty preserved olive (橄榄菜) and minced meat to bring out the crunch and sweetness of "kai lan". The "greeny" taste was reduced to the minimum. Splendid!

I was initially quite sceptic whether my kids would eat this. But after seeing them enjoying the dish (吃的津津有味) I was very delighted. :)

The next dish was "Fried Minced Meat & Tofu with Salted Fish".


Tofu and salted fish are best match (绝配): one plain and one strong taste. Fry it with minced meat, smell and taste heavenly! My kids requested me to cook this again! :)
I still have a few "tofu" recipes to try out from this book!
I cooked this "Steamed Herbal Chicken" yesterday for our dinner.

Using simple ingredients: dang gui, qi zi, salt and shaoxing wine (I used cooking wine). Very tasty & sweet! Must use "sweet" dang gui otherwise it will taste bitter.
Original recipe used six chicken wings. Since my kids didn't know how to eat the wings, I use one whole junior chicken. (Sorry! the picture above showed the leftover chicken pieces). However, my younger boy still haven't acquired the taste of "qi zi". He prefers the gravy than the chicken!
All recipes can be found at 好好吃！大牌档菜 作者：郭子仁
Now, I can Cook Like A Chef! Oops! :)

Steamed Tofu with Fish Paste

This was a dish that I first made sometimes back in September. Ever since then, I had cooked on two occasions: one, for my mother-in-law's family, second, for my family again. This dish was very received and particularly appeal more to the kids!

The ingredients are easily found and best thing, you can whip up in minutes if you run out of ideas what to cook! (which happens quite often to me).

Recipe as follows:

1 tub soft tofu, lightly mashed (I used Silken Tofu, 300g)

150g fish paste (I think I bought at $1.00 per 100g)

1 egg

1 tsp corn flour

1/2 tsp salt (I omitted, since fish paste is already salty)

Dash of pepper

1 tbsp oil

1/2 tbsp chopped garlic

Some chopped spring onion and some red chili (for decoration)

1 tbsp light soysauce (adjust accordingly: some brands are more salty)

Method:

1. Mix fish paste with egg.

2. Add in the remaining ingredients and mix well.

3. Steam at high heat for 10 minutes or till cooked. Remove.

4. Heat up oil and saute chopped garlic till fragrant. Pour over steamed tofu.

5. Sprinkle spring onion and light soy sauce on top.

材料：
1 盒水豆腐，略压烂 (我用嫩滑豆腐)
150g 鱼胶
1 粒蛋
1t 粟粉
0. 5t 盐
少许胡椒粉

1T 油
0. 5T 蒜茸(我随意)
适量青葱粒
1T 生抽

做法：
1) 鱼胶加入蛋拌匀成小粒状。
2) 将全部材料加入轻轻拌匀，大火蒸10分钟至熟，取出。
3) 烧热油爆香蒜茸，淋在豆腐上，洒上青葱粒和生抽即可享用。

Recipe Source: 好好吃！大牌档菜 作者：郭子仁

Note: There are quite a number of mouth watering recipes in this book. Most of the ingredients are easily found or available in your pantry.

Braised Pork in Miso

Whenever I cook miso soup, my kids will shun away from it. They still can't get use to the taste of miso. However, I was quite surprised that they love this dish. They simply spoon the sauce and drizzle over their rice.

All along I thought miso can only be used for soup. But this braised pork using miso as marinade change my mind completely. It was not very salty. May be because of the amount of the rock sugar, my husband found it a bit sweet. Apart from that, we love the taste of this dish. It was simply delicious. :)

More information on miso, read here.

Recipe as follows:

Ingredients:

Pork belly 500g (I used 五花肉.)

Miso paste 3 tbs

Rock sugar 50g (can reduce to 40g)

Small cucumber, cherry tomato & spring onions - for decoration (I omitted)

Seasonings:

Cooking wine 2 tbs

Dark Soy Sauce 2 tbs

Star Anise 1 pc

Broth 2 cups (I used homemade chicken stock)

Method:

1. Clean & pat dry pork belly.

2. Coat miso paste onto the meat completely. Marinade for at least 2 hours.

3. Put all the seasonings into a pot and bring to a boil. Once it boils, put in the meat. Cover. Braise for about 30 minutes using small fire.

4. Add in rock sugar and braise for another 1 hour (using small fire).

5. Slice the meat and arrange onto a plate. Decorate with spring onion, cherry tomato and slice cucumbers. Drizzle the braised sauce onto the meat. Serve.

Do let me know if you have try it! :)

Recipe source: 妈妈做的菜　（莊佩柔　编著）

Steam Minced Pork with Salted Fish Paste

My steam minced pork with salted fish paste. Taste yummy! My family loves it! only comment from my husband was: more generous topping of the paste next time please.... :)

Recipe as follows:

Ingredients:
300g minced pork
2 tbsp shredded ginger
2 tbsp fragrant salted fish paste
1 tbsp chopped spring onion

Seasoning:1 tsp light soya sauce
dash of sesame oil and pepper
1 tsp corn flour
2 tbsp water


Method:1. combine minced pork, seasoning and mix well. Arrange onto a steaming plate.

2. Sprinkle shredded ginger on top of the minced pork and spread over salted fish paste.

3. Steam at high heat for 15 minutes or until cooked.

4. Sprinkle chopped spring onion on top and serve hot.


Recipe source: 大牌档酱 （郭子仁著)

Pork with nam yee and wine

Saw a bento cookbook which feature this dish. The picture looks good in the book. :) As the recipe is for "bento", I expand the quantity to suit us. It looks like "char siew" but isn't. The interesting part is that, you deep fried the pork and steam later... Tastewise, my kids love it, my husband said not bad. For me, next time I'll stick to 3 tbs of wine instead of adding 1 tbs more.

Original Receipe as follows:

Ingredient:

300g pork fillet - (I use a mixture of pork fillet + hind lean -total abt 450g)

Marinade:
1 pc nam yee (mashed) - (I use 1+1/2 pcs)
3 tbs rice wine - (I use 4 tbs shaoxing - should stick to 3 tbs next time)
1 tbs sugar - ( I use 2 tbs sugar)
2 tbs light soy sauce - (I use 3 tbs)
Few drops of sesame oil - (I use 1 tsp)
Oil for frying


Method:

1. Marinade pork with above for 2 hours or preferably overnight in the fridge.
2. Deep fry pork fillet in hot oil for 5 mins till the crust is nicely brown colour.
3. Steam fried pork together with marinade for 30 mins, slice.

Note: The pork looked dry because I just sliced them. Use the steamed marinade and drizzle over the pork.

However, my finished product did not look as good as the cookbook :(