Thursday, February 26, 2015

The Chinese Version Steamed Glutinous Wine Chicken

We have a short break during this Chinese New Year and after a short visit to my parents' place & my mother in law's place, we finally heading back to our home sweet home. Ooo..... I missed my bed !  haha..... Guess, its time to cook for my family before my girl is returning to her University again soon. And this is one of the many dishes which has inspired me to give it a go, after watching the Chinese New Year TV commercial documented in China a couple days ago. Simple & yet easy to prepare. The gravy is very tasty and the chicken is tender as the white chopped chicken or poached chicken.

Ingredients :
1  free-range chicken (about 2kg)
350gm  ginger, partial skinned then finely chopped
2 cup  glutinous rice wine
or 4 TB  homemade red yeast wine paste (mix with 1 cup of water)
1 TB  salt
100gm  rock sugar, smashed

Method :
(1) rub salt into the chicken cavity then stuff in half of the chopped ginger.
(2) then place chicken to a plate or big bowl, pour wine onto the chicken then brush it all over to the chicken.
(3) sprinkle rock sugar & ginger onto the chicken and steam for 30 minutes then flip the chicken around and continue steaming for another 30-40 minutes or till cooked.

The preparation is ready to go into the steamer soon.

The gravy became so juicy & glossy by the chicken is ready after an hour. It looks just nice, not overly cooked. Otherwise, you will have problem chopping it. Leave the steamed chicken to cool off completely then cut into bite size. Preheat the gravy then pour it over the chicken and serve.

According to a Chinese chef from one of the culinary school in China, one chef is only allow to own one chopping knife and that is why they need to learn all the chopping & cutting skills with one knife. The higher level chef managed to cut a silky soft tofu into vermicelli shreds. You'll be amazed by their chopping & cutting skill !

Monday, February 23, 2015

Papa Ginger Dipping Sauce

Though I am not celebrating the Chinese New Year this year, I'm still heading home for our yearly gathering as usual. But this year I went home early, 2 days before the Chinese New Year eve. My hometown is so crowded especially at most food court & market place. And during this time of the year, my dad loves to prepare his favourite ginger dipping sauce for my mom's white cut chicken. He prefer to hand chop all the ingredients more than pounding them. I can't say it's the best in the world but that's the flavour & taste we're looking forward to as we grown up with. And that is why I called it as papa ginger dipping sauce

Ingredients for Dipping Sauce :
400gm   fresh ginger
100gm   shallots, skinned & sliced
50gm   garlic, skinned
1/2 cup cooking oil
2 TB sesame oil
light soy sauce

Method :
Put together ginger, garlic & shallots into blender and blend well. Preheat a wok or non-stick sauce pan with 1/2 cup of cooking oil & 1 TB sesame oil, stir in blended ingredients and saute till fragrant & thick. Finally, add in sesame oil & soy sauce and off the heat.

Oh boy it just smell so yummy !!!

This sauce is absolutely inviting and its also best to use it in stir fried the leftover chicken the next day, which my mom used to. It tastes even merrier. Hope you guys will love it too. Hope you guys are having a fantastic Chinese New Year ! Enjoy & have fun !

Monday, February 16, 2015

Matcha Pineapple Roll

At last, I baked something for the coming Chinese New Year. Though my family is not celebrating it this year due to my father in law passing, we still having the reunion dinner on New Year eve and enjoying the moment as usual...... without my father in law. I bet my mother in law missed him dearly. She has been crying almost everyday for the past couple of months. Oh well, life goes on ! This green tea pineapple roll is actually inspired by SCS dairy Chinese New Year special. I haven't been baking much lately and this green tea pineapple roll is totally an inspiration. Luckily, I still have some green tea powder in hand and what am I waiting for ! It only took me an hour to complete everything. Goody....goody....goody.....

My favourite green turns out so pretty refreshing ! I just love them.

Ingredients for Green Tea pastry dough :
250gm  butter, softened
60gm   icing sugar
2 egg yolk
320gm  all purpose flour
15gm  green tea powder

Fillings  :  600gm  pineapple jam (recipe as here & here)

Method :
(1)  cream butter and icing sugar till pale in colour then beat in egg yolk till creamy smooth.
(2)  next, fold in flour & green tea powder and mix well. Do not over mix the dough.
(3)  let pastry dough rest for 10 minutes.
(4) place dough into pastry mould press and press dough onto working table then add in pineapple jam fillings.
(5) roll dough like swiss roll then place roll up pastry onto baking tray lined with parchment paper.
(6) brush egg wash onto pastry then bake at preheated oven 180'C for about 20-25 minutes.

These are super tasty pineapple rolls with my favourite green. I've tried the pandan coconut pineapple rolls as well, they are as superb ! No regret at all ! You should try it out too. >o<

Hereby, I would like to wish all my readers a very HAPPY CHINESE NEW YEAR. Enjoy & have loads of fun ! GONG XI GONG XI

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