Steamed Chicken with Angelica Sinensis (Dong Qui)

 Ingredients 

6 pcs Chicken thighs ( debone)

12 pieces Angelica sinensis 

2 tbsp salt 

4 + 4 tbsp Chinese Cooking wine ( can substitute any wine will do)

8-10 pieces goji berries  (soak in water)

String to tie 6 pieces chicken ( 1 feet x6)

Wash the chicken tights and debone. Dry and marinated with 2 tbsp salt & 4 tbsp wine. 

This is how Angelica sinensis look like.(buy the sweet type from Chinese medicine hall)

After marinated, add in 2 pieces Angelica sinensis (sweet Dong Qui) on the tight as shown above. Roll up & use a string to tighten the tight. 

 Once all done, keep in the fridge for few hours 

Ready to cook. Transfer the tights to a steamed plate, add in another 4 tbsp wine and goji berries (drain the water out) . 

Prepared a wok with boiling water and put on a rack and ready to steam for 25 minutes. 

After steamed, let it cool for few minutes before sliced and served hot with white rice.

Enjoy 

Steamed Herbs Chicken

Ingredients 

1 whole chicken 

2 Tbsp light soya sauce 

5-7 slice Sweet dong gui (Angelica root)

2 tbsp Gee Gi (Goji berries )

3-4 Dong Sum (Codonopsis root)

3-4 Pak Kee ( Astragallus root)

6-8 slices Yuk Zhuk (Solomon Seal)

5-6 pcs Chuen Gong ( Sichuan lovage)

8 pcs Hong Cho (Red dates)

2-3 cups water

2 tbsp salt 

1 tsp MSG 

Add all herbs with 2-3 cup water + 1 tsp salt & MSG. Bring to boiled for 5-8 minutes  at medium fire.Set aside. 

Clean the chicken & pad dry. Rub light soya sauce on the whole chicken body. Set aside.

Heat up a wok with 2 tbsp cooking oil. Place the chicken to burn the skin for 2-3 minutes ( if you want the chicken meat soften, you need to deep fry the whole chicken with hot boiling oil)

Place the chicken on a sheet of aluminium foil and rubbing  with 2 tbsp salt evenly on the chicken 

Stuffed all the boiled herbs /juice into the chicken stomach. Wrap the chicken tightly so that all of the herbal flavours will be contained

Prepare a big wok with hot boiling water, place the chicken on a tray & cover . During the steaming process, you may need to top up the water if it gets dry. Always top up with boiling water to ensure there is no change in temperature. Steam the herbs chicken parcel for 1 to 1 ½ hours.

Served hot with rice. Enjoy 

Shrimp paste fried chicken wings & winged bean (Four angled beand)

Chicken with Cha Siaw Sauce

Cabbage with Ham, Chicken & Carrot.

Cabbage bring to boil till soft.  Remove and place into cold water and drain dry. Marinate the chicken breast with saseme oil, salt and pepper. Use a few cacabbage and place in chicken, ham, carrot.  Wrap it tight Into a roll till all done.

Arrange the cabbage rolls into a pan and fill with 2 cup water bring to boiled for 8-10 minutes. Add oyster sauce and cornstarch to ticken the sauce. 

Spaghetti with Cheese & Herbs with Chicken & Button Mushroom

Deep Fried Chicken with Shrimp Paste Powder

Bough this from Singapore In Bedok

1.Add some cold watermake make sauce.Spread the sauce evenly ovchicken pieces, place in fridge to season for 1-2 hours.

2.Heat up oil in the wok, fry the chicken pieces using medium flame till golden brown. 

Soya bean milk + Red bean curd chicken with mushrooms & fungus + pear

Bake Salted Chicken (Yim Kuk Kai #2) - MFF Perak #1

 

 Ingredients
1 whole chicken ( I used 12 pcs chicken thigh) washed and patted dry
5-6 kg coarse rock salt
two pieces of parchment paper

Marinade 2 tbsp Chinese cooking wine
2 tsp sugar

Method
1. Combine the marinade ingredients; rub or coat chicken with the marinade for few hours.
2, If use the whole chicken, set the chicken on the two pieces of parchment paper for a double-layer wrap. Fold the paper, overlapping, around the chicken to form a parcel.

Since this time I use chicken thigh, place all the chicken thigh into a aluminum foil tray and cover with two pieces of parchment paper.
3. Place the rock salt into an old wok. Heat salt over medium flame, stirring continuously for 8-10 minutes. Make a well in the middle of the hot salt, place the chicken parcel in, and cover completely with salt. Cook, covered with a lid, over low heat for 35 to 45 minutes. 

4. Remove and serve warm.

my previous blog at http://peppers-love.blogspot.com/2009/11/salted-chicken-yim-kuk-kai.html

 

Ingredients

I am submitting to Malaysian Food Fest Perak month hosted by WendyinKK of  Table for 2 or more

DRUNKEN CHICKEN (SUP MANUK LIHING) - MFF -SABAH #10

 





TRADITIONAL HOMEMADE RICE WINE

The distinctive Flavour of Lihing Nilyn is a result of using traditional technique and ingredients passed down from generation to the next. This family made rice wine can be enjoy as a beverage or to be add zet to savoury dish. It is a must-serve during festival occasions such as wedding and Harvest Festival.

Since this is a family business, sorry LIHING (rice wine) recipe can't be share but we can purchase from them anytime. Contact Neo Enterprise at 014-651 1271 (Simon) /016-841 0505 (Vera) /016-845 9230 (Godwin) or e-mail lihingnilyn@yahoo.com

Here, you may use LIHING to cook with chicken and called it a drunken chicken (Sup Manuk Ayam)

Usually, this is a traditional soup for ladies in confinement, and normally a “village chicken,” (Ayam Kampung), is used. A regular chicken will do the trick, too. This drunken chicken soup is also suitable for any occasion as well, especially in cold or rainy season…:to warm up your body!

      

Ingredients
1/2 Village Chicken (Chop into medium size pieces)
290ml/1 bottle lihing (rice wine)
100gm fungus - dry fungus soaked in water for 15-20 minute
80gm Ginger
290 ml water (I prefer more dilute but if you prefer stronger taste, add 150 ml water)
2 tbs oil
1 tsp salt
1/2tsp ajinamoto/ MSG

 

1.Heat up the oil and add ginger into the frying pan or pot.

 

2. Add the chicken and then stir on high fire until fragrant, then add one 1bottle of sweet lihing.

 

3. Add the soaked fungus into the frying pan/pot and bring to boil and let the alcohol evaporate.

 

4. Then add enough water to cover the chicken and ginger to yield soup.

 

5.Simmer for ten minutes, taste and add salt and MSG/ajinamoto if needed. Let simmer for another five minutes or so, serve.      

Tips : The soup can be heated the next day, it will only become tastier; one can add a glass of lihing just prior to serving.

                                    I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.



Guangxi Style Steamed Chicken

I am submitting this post to Malaysian Food Fest (MFF) Pahang month

hosted by WendyinKK of Table for 2

 

 

Recipe adapted from WendyinKK

1 Whole Chicken (1.6 kg)
1-2 tbs Shao Xing hinese Wine (Optional)
1 tbs salt
1 spring onion

Nam
90gm chinese chives
30g ginger
1/3 cup oil
4 tbs light soy sauce
1 tbs saseme oil

1. Rub salt and shaoxing wine all over chicken, inside out.
Steam the chicken on medium heat for 35minutes or until done.

2.Wash chinese chives, shake the water and spread out the chives in a colander/basket. Place it
under the fan and let it air dry until it is no longer wet.

3. Slice the chives into 5-7mm lengths.

4.Peel ginger and slice in 1cm thick slices. Smash each ginger slice with the side of the cleaver.
Finally chop the ginger.

5. In the dry pan, put in ginger and dry fry it until it smells good.
Put ginger into a heatproof bowl (don't use plastic). Put 2/3 of the
sliced chinves over the ginger.

6. Using the same pan, heat oil until it is very hot. Put in the other 1/3 of
chives, gently stir it around and immediately pour this boiling oil into the raw 2/3 of chives.
Let it sit for about 20 secounds then gently stir it.

7. Add in sesame oil and soy sauce.

8. Serve chicken and nam separately or you can pour the nam over the chicken.

 

Bento #84 - Specially for my Yannie!

                       Chicken sandwich served with mash potato, green apple, grape & carrot.