CHINESE DRUNKEN CHICKEN

Chinese Drunken Chicken is a well-known Shanghainese dish. It is traditionally made by poaching a whole chicken but you can also choose to steam it. This dish is a great representation of Shaoxing wine's true essence as its main flavor/taste comes from the wine itself.

Bite-sized pieces of chicken with a shiny and bouncy skin, surrounded by wine spiked aspic that melts in your mouth! :D

It's pretty simple to make (though needs a bit of waiting time) and doesn't require much ingredients. As long as you have some Angelica roots, goji berries, ginger and Shaoxing wine, of course, you are good to go :) You can serve it alone as an appetizer - eaten cold or at room temperature (the usual way), with a bowl of noodles in hot chicken broth, or with hot steamed rice for a juxtaposition of temperatures.

The usual few ingredients, along with sugar and salt :)

Ingredients:

1 'kampung' chicken whole leg
1 tbsp goji berries
3 large slices of ginger
Few slices (Approx 5g) Angelica root/dang gui
3/4 cup Shaoxing Hua Diao wine/rice wine
2 1/2 cups water
1 tsp brown sugar
1 tsp sea salt (Adjust to your own preference)

Bring water to a boil in a pot. Add ginger slices, goji berries, Angelica root slices, salt and sugar. Give it a stir. Once the sugar and salt are dissolved, add the chicken whole leg and cover the lid. Turn to low heat and continue to simmer for about 20 mins.
Turn off the heat and let everything cool down WITHOUT opening the lid.
When it's cooled almost to room temperature, transfer the chicken whole leg and stock into a glass/steel container. Make sure the container is deep enough so the whole leg can remain submerged. Pour the Shaoxing wine in (You can adjust the amount according to your own preference, whether you like a stronger or lighter wine taste. But do take note that by adding more wine, it might make the chicken taste bitter).
Cover and refrigerate for at least 6 hours, or up to 24 hours, if you like. Chop into bite-sized pieces and serve. Best served cold.

Comments

YACON SOUP WITH CORN AND CARROT

Was shopping at the usual supermarket recently when I saw a lady promoting something which, from far, looked like sweet potatoes to me. I didn't pay attention to her til she called out to me and handed me a piece to sample. She was promoting organic yacons, not sweet potato. The moment I put it into my mouth, I remembered eating this looong time ago, but because I seldom see it in the supermarkets, I had totally forgotten about such a thing. The yacon is a traditionally grown for its crisp, sweet-tasting, tuberous roots. Though the root looks like a sweet potato, the taste and texture are completely different. Its crispy texture, juiciness and mildly sweet taste makes it somewhat similar to water chestnut or snow pear. It can be eaten raw or cook. It is said that yacon is very high in fiber and low in calories which makes it a healthy and nutritious snack. Some of the health benefits of yacon include its ability to regulate blood sugar levels, lower 'bad' choles

CHINESE ARROWROOT SOUP WITH PORK BONES

This is the simple version of the Chinese arrowroot soup (Also known as 粉葛湯 'Fun Kot Tong' in Cantonese). Our family love drinking this soup. It is tasty and cooking it with pork bones and dried squid makes it sweet and refreshing. Some people who like boiling arrowroot together with lotus roots or peanuts, and my mother-in-law usually boils it on its own and drink as 'cooling' tea. Naturally sweet and tasty. If you don't like seafood, you can choose to omit the dried squid. This is how the Chinese arrowroot looks like. The arrowroot is a type of root plant similar to taro, potato or tapioca. However, it is harder in texture and incredibly starchy. When it is cut up, it has patterns that looks like the ages of a tree trunk. It is usually made into powder and used as thicken agent in cooking. The arrowroot is high in protein and fiber which is very beneficial to our body. Ingredients: 1 medium-sized Chinese arrowroot (Approx 700g) 10 red dates,

LEAN'S @ ATRIA SHOPPING GALLERY

Tong sui are a Cantonese specialty. If you've grown up in a Cantonese family, you must have had tong sui before. The term 'tong sui' literally means 'sugar water'. It is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. My dad is a huge fan of tong sui : red bean soup, peanut soup, barley ginkgo and black sesame soup being his favorite. I'm not really a tong sui person but I remember seeing this Lean's place in Atria that sells a variety of desserts, including tong sui , nyonya kuihs and light meals, so I brought my dad there to try when my parents came over. It was afternoon teatime when we arrived. We were feeling a little hungry, so we ordered 2 nasi lemak bungkus, a cucur udang, steam cakes for my LO, black sesame cream, barley ginkgo and bubur cha cha. Nasi Lemak bungkus (RM3.70). Cucur udang (RM3). Pandan and vanilla steam cake (RM1.50 each). Nasi lemak is a famous lo

Lava Queen

Search This Blog