Posted by Kroocrew on Thursday, March 18, 2010,
In :
China
Ingredients:- 1 small free range spring chicken
- 30g solomon's seal (yu zhu)
- 30g dried chinese yam (huai shan or shan yao)
- 1 tbsp chinese wolfberries (gou ji zi)
- 1 tbsp julienned ginger
Method: - Wash the chicken, solomon's seal, chinese yam, goji berries
- Soak the solomon's seal in room temperature water before using it
- Place all Ingredients: into a soup pot or slow cooker
- Add enough water to cover all Ingredients:
- Bring to a boil then lower to a simmer
- Simmer for about 1 to 1.5 hours
- Add salt to taste bef...
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Posted by Kroocrew on Thursday, March 18, 2010,
In :
China
Ingredients:- 1 small chicken
- 600g baby bak choy (xiao bai cai)
- 3 honey dates
- 2 slices of ginger
- 12 cups of water or stock
- Pinch of salt
Method: - Wash the bak choy and cut lengthwise
- Clean the chicken, cut into pieces and parboil
- Bring the water to a boil
- Add the chicken, ginger and honey dates
- Bring to a boil and cook for 15 minutes
- Lower heat and simmer for 1 1/5 hours
- Add the bak choy and cook till it is done
- Add salt before serving
Recipe source: Homemade Chinese Soups Continue reading ...
Posted by Kroocrew on Sunday, March 7, 2010,
In :
Xinjiang
Ingredients: - 1 chicken cut into serve sized pieces
- 3 or 4 potatoes (Peel potatoes, slice into 0.5 cm thick slices)
- 3 red chillies and 3 green chillies (jalapeño pepper, Thai and habañero pepper - dried habañero peppers are all fine choices)
- 1 tsp Sichuan pepper
- 1 Tbsp Xinjiang Spice
- 1 piece fresh ginger 2.5 cm (~1 in) (sliced),
- 2 or 3 green onions (chopped),
- 2 cloves garlic (minced)
- 3 or 4 star anise
- 3 Tbsp Hsao Xing wine
- 2 Tbsp Light Soy Sauce
- Dark Soy Sauce
- Olive oil or canola
- 1 Tbsp Sugar
- Water
Me...
Ingredients- 1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)
- 1 leg of chicken
- 3 cm ginger (julienned – slice as thinly as you can)
- chopped spring onions
- 4 shallots (sliced thinly)
- 1.5 litres chicken stock
Seasoning- 1 1/2 teaspoons salt or to taste
- 2 teaspoons light soya sauce
- White pepper powder to taste
- A few drops of sesame oil per serving bowl
Method- Bring chicken stock to boil. Add leg of chicken and allow to cook until just done. Don’t over cook the chicken or the meat ...
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Posted by Kroocrew on Friday, February 12, 2010,
In :
Indonesia
Ingredients:- 1 kg chicken legs
- 1 can coconut milk
- 1 Tbsp anis seed
- 1 onion, chopped
- 1 tsp coriander powder
- Piece of ginger, grated
- Piece of lemon grass, chopped
- 2 lemon leaves
- 1 Tbsp sugar
- 2 cloves garlic, mashed
Method:- Put the coconut milk together with the anis seed, onion, sugar, coriander powder, lemon grass, lemon leaves, garlic and ginger root and bring to the boil.
- Add the chicken and simmer for 15 minutes.
- Take the chicken out and reduce the coconut gravy on high heat to a nice consistency.
- Ta...
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Posted by Kroocrew on Tuesday, January 26, 2010,
In :
Vietnam
Ingredients:- 125 g ( 4 1/2 oz) Dried mushrooms, soaked
- 90 g (3 oz) Chicken fat
- 5 slices Snow peas, stringed
- 1/2 Carrot, sliced and parboiled
- 1/4 Ginger, thinly sliced
- 1 tablespoon Cornstarch, blended with 2 tablespoons water
- 2 tablespoons Oil.
Seasoning :- 250 ml (1 cup) Chicken stock
- 1 1/2 tablespoons Oyster sauce
- 1 teaspoon Sugar
- 1/4 teaspoon MSG (optional)
- 1/2 teaspoon Salt
- 1/4 teaspoon Sesame oil
Method:- Heat 2 tablespoons oil in skillet and fry chicken fat.
- Sauté mushrooms and ginger for 1 -2 minutes....
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Posted by Kroocrew on Sunday, January 17, 2010,
In :
Taiwan
Ingredients - No. 15 whole chicken
- 6 cups of water
- 6 cups of iced water
- 1 teaspoon of salt
- 100g of sugar
- 1 tablespoon of tea leaves
- 2 teaspoons of sesame oil
- 4 teaspoons of cooking oil
- 1/2 cup of warm water
- 1 lemon thinly sliced.
Method:- In a large saucepan add the six cups of water and bring to the boil. Add the
- chicken and boil for 20 minutes or until the chicken is cooked.
- Remove the chicken and soak in the ice water for about 10 minutes.
- Remove the...
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Posted by Kroocrew on Sunday, January 17, 2010,
In :
Taiwan
 Ingredients: - 2 double chicken breasts
- 2 teaspoons of crushed ginger
- 2 teaspoons of vegetable oil
- 2 teaspoons of sesame oil
- 2 cups of cooking wine or sherry
- 5 cups of water
- 2 teaspoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of soy sauce
- Sliced spring onions for garnish
Method:- Slice the chicken into bite size pieces.
- Heat a wok and half the sesame oil, vegetable oil and ginger and stir until fragrant then add half the chicken and stir fry.
- Repeat with t...
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Posted by Kroocrew on Saturday, January 16, 2010,
In :
Taiwan
Ingredients:- 4 boned chicken thighs with skin (about 12 oz total)
- 6 to 10 dried red chiles
- 2 tsp. finely chopped fresh ginger
- 2 tsp. finely chopped garlic
- 2 tsp. sesame oil peanut oil for deep-frying
FOR THE MARINADE:- 2 tsp. light soy sauce
- 1/2 tsp. dark soy sauce
- 1 egg yolk
- 2 tbsp. potato flour
- 2 tsp. peanut oil
FOR THE SAUCE:- 1 tbsp. double-concentrate tomato paste mixed with i tbsp. water
- 1/2 tsp. potato flour
- 1/2 tsp. dark soy sauce
- 1 1/2 tsp. light soy sauce
- 1 tbsp. clear rice vinegar
- 3 tbsp. everyday s...
Continue reading ...
Posted by Kroocrew on Sunday, December 27, 2009,
In :
Indonesia
Ingredients:• 12 chicken feet, declawed and skinned• 3 tablespoons dark soy sauce• 2 tablespoons rice wine• 3 slices ginger• 3 green onions• 1 tablespoon barbecue sauce• 1 teaspoon sugar• star anise• 1 piece orange rind• 1/4 teaspoon pepper• 1 pint waterMethod:Combine all ingredients and simmer for 1 1/2 hours.Another variation:Ingredients:• 32 chicken feet (about 2 lbs.)• 1/2 cup sake• 1/3 cup water• 6 large thin sl... Continue reading ...
Posted by Kroocrew on Friday, November 6, 2009,
In :
Myanmar
Ingredients:- 700g chicken pieces, thigh meat is best
- 1 lemon grass stalk, white part only
- 1 cm fresh ginger
- 1 garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- 2 tablespoons rice wine
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons coconut cream
- pinch of salt
for the sauce:- 10 shallots
- 5 dried red chillies, soaked in hot water
- 2 garlic cloves
- 1cm fresh ginger
- 1cm galangla root
- 1 lemon grass stalk, white part only
- 3 tablespoons peanut oil
- 300g raw peanut...
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Posted by Kroocrew on Thursday, October 29, 2009,
In :
Singapore
Ingredients :- 1 jar Laksa Paste John West Singapore ( other commercial pastes may be just as suitable)
- 3 tsp brown sugar
- 600 ml (2 1/2 cup) water
- 500 gm ( 1 lb) sliced boneless chicken, (see Note)
- 360 ml (1 1/2 cup) coconut cream
- 250 gm (8 oz) rice noodles prepared according to directions
Garnishes and condiments:- Blanched snowpeas
- bean sprouts
- deep-fried beancurd
- fish balls
- fresh mint
- coriander
- sliced cucumber
- lime
Method :- Place Laksa Paste and brown sugar into a medium saucepan. Add water and chic...
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Posted by Kroocrew on Wednesday, October 21, 2009,
In :
Korea
*Before embarking on preparing this dish yo need to have the "gochujang" in hand. Available in Asian groceries and probably online. Without it it won't be successful.
Ingredients:
- 1150 gm (~2 1/2 lbs) chicken drumettes
- 2 large potatoes, cut into large chunks
- 2 carrots, cut into 2 inch pieces
- 1 large onion, cut into 8 pieces
- 4 cloves garlic, crushed
- 60 ml (1/4 cup) water
- 120 ml (1/2 cup) soy sauce. ( The Soy may be reduced to a min quantity of 80 ml (1/3 cup) for people who wish a lower salt conte...
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Posted by Kroocrew on Tuesday, October 20, 2009,
In :
China
This is a very typical example of the sweet soy style of Shanghai cuisine. Meat or fish cooked this way is very juicy, with the meat coming easily off the bone. The rich sauce can be used again the next time you prepare soy sauce chicken or other red-cooked dishes; just add more soy sauce and/or spices as needed. Over time, the sauce becomes even richer, with a fuller flavour.Ingredients:• 3 to 3 1/2 pound chicken• Sauce:• 1 cup light soy sauce• 1 cup dark soy sauce• ... Continue reading ...
Posted by Kroocrew on Friday, October 2, 2009,
In :
Singapore
Ingredients:• 1 chicken (cleaned)• 1/4 brown onion• 2 cloves garlic (crushed)• 3 cm piece ginger (smashed & bruised)• 2 tbsp sesame oil• 2 tbsp light soya sauce• bunch of coriander leaves• chopped spring onions• 1 tbsp vegetable oil• 4 cups long grain rice (washed & drained)• salt & white pepper to taste• cucumber (sliced)• tomatoes (sliced)• 1 head iceberg lettuce (shredded) Chilli Ginger Sauce:• 6 fresh chillies (ch...
Posted by Kroocrew on Tuesday, September 15, 2009,
In :
Thailand
This sausage is chicken, with rice as the filler, and the spicy Thai basil as the flavouring.Ingredients: 250 gms Chicken Mince200 gms Cooked Fragrant Rice1 Teaspoon White Ground Pepper1 Teaspoon Chopped Coriander10 Sliced Kaprow Basil Leaves10 Cloves Garlic5 Coriander Roots1 Tablespoon Oyster Sauce1 Tablespoon Light Soy Sauce1/2 Teaspoon SaltPreparation:1. Rinse salt off the sausage skin, and run water through the center to clean it.2. Pound the white pepper, garlic, and coriander together.... Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
This is a very spicy watery curry. Ingredients:
For the curry paste:
- ¼ kachai (galangal), peeled and chopped
- 8 prik chee fa daeng haeng (dried red chillies), crushed
- 2 tablespoon takrai (lemon grass), bruised, thinly sliced
- 3 tablespoon shallots, coarsely chopped
- 2 tablespoon kratiem (garlic), chopped
- 1 teaspoon green peppercorns
- 1 teaspoon kapi (fermented shrimp paste)
- a dash of fish sauce
For the curry: - 10 bai makrut (kaffir lime leaves), shredded
- 4 coconuts
- 4 cups chicken, cut into bite sized pieces...
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Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
Ingredients : - 180 gm (6 oz) chicken in smallish bite sized pieces
- 120 ml (1/2 cup) coconut milk
- 120 gm (4 oz) Thai eggplant (small round eggplants)
- 5 x fresh kaffir lime leaves - (to 6)de-ribbed
- 1 Tbsp fresh sacred basil leaves
- 2 Tbsp fish sauce
- 1 Tbspl palm sugar
- green curry paste as has just been roasted
Method : - Cut up the chicken. The diced chicken can be initially stir fried in the so called dry curry paste.
- (A vegetarian variation is to use straw mushrooms usually sliced longways in quar...
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Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
This dish is traditionally sold as Muslim cuisine in Thailand. In fact it is an importation from Hainan Island off the South coast of China and is extremely popular in Malaysia and Singapore as Haiananese Chicken. The variation is minimal but is recorded as another recipe.. The flavour and texture of the rice is what does it I think, The chicken fat loosens the stodgie aspect of the rice and adds that savoury zip. The yellow bean sauce with the garlic and chillie adds a contrasting heat but ... Continue reading ...
A very popular chicken curry or 'gulai ayam' in Malay. Much like the curry chicken dish of from Indonesia and Malaysia, this dish illustrates the fastidious elaboration of spices employed in Nyonya cooking. However, the difference in this Nyonya-stlye curry chicken is that it is prepared a few hours ahead and left to mature. Herein lies the secret! Ingredients : - 1kgChicken pieces
- 500ml, Thin coconut milk
- 250ml, Thick coconut milk
- 5 tbsp, Cooking oil
- Salt and sugar to taste
Spice Paste Continue reading ...
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