Thursday, May 21, 2009

Roasted Dang Gui Chicken

This is another of our favourite chicken dish. I use my Sharp Water Oven to do this. As usual, the chicken turned out succulent. And we love the aroma when we open the cover. :) Perviously, I did not add water, Gou Qi Zi 枸杞子 (Wolfberries) and Hong Zao 红枣 (Red Dates) when I roast the Chicken. There will still be some liquid at the end of the roasting. I call that Chicken Dang Gui 当归 (Angelica Sinensis) Essence :P It's really thick. I wanted more sauce so we can dip the chicken meat with, so I add in some water when roasting the chicken. On top of that, I added some wolfberries and red dates to make the sauce sweeter. I also add in a few pieces of Chuan Gong 川芎 (Szechwan Lovage Rhizome) for the aroma. If you use to making Dang Gui Chicken Soup, try roasting it for a change. Ingredients:
  • 1 Chicken, cleaned
  • 500ml Hot water
  • 1/2 teaspoon Salt
  • 1 tablespoon Chinese Cooking Wine
  • 10g Dang Gui 当归 (Angelica Sinensis), grind into powder
  • 10g Gou Qi Zi 枸杞子 (Wolfberries)
  • 6 Hong Zao 红枣 (Red Dates)
  • 3g Chuan Gong 川芎 (Szechwan Lovage Rhizome)
How to do it:
  1. Mix the Tang Gui 当归 (Angelica Sinensis) powder together with salt.
  2. Rub the powder all over the chicken, including under the skin and in the cavity.
  3. Place all ingredients and chicken in a casserole and with a lid.
  4. Cover or wrap with foil if you are using just a dish.
  5. Roast for 1 1/2 hours at 190C.
  6. Check for doneness; juices would run clear when the thickest part of the thigh is pierced with a metal skewer.
  7. Remove the lid or foil, season with salt if need.
  8. Baste the chicken with the soup sauce and continue to roast without covering the chicken for another 15 minutes to brown the skin.
  9. Serve.

Wednesday, May 20, 2009

Baked Cheesy Mushroom Pot

I had leftovers of some ingredients and decided to put them all together and voila! Only thing missing is perhaps pasta and cream here. But I guess my family didn't care. They like it with rice too. Actually, they are not fans of pasta anyway. ;)  

  • 1 clove Garlic, minced
  • 1/3 tablespoon Oil
  • 4 Shitake Mushroom, sliced
  • 3 Button Mushroom, sliced
  • 1 King Oyster Mushroom, sliced
  • 1 Streaky Bacon, chopped into bits
  • 1 slice Ham, chopped into bits.
  • 1 slice Cheese (Kraft singles)
  • 1 handful Mozzarella Cheese
  • 1 tablespoon Parmesan Cheese
How to do it
  1. Heat oil in wok.
  2. Add bacon and garlic and cook till garlic is fragrant.
  3. Add in ham and mushroom.
  4. Stir fry till mushroom are 90% cooked.
  5. Pour into a oven proof dish.
  6. Tear the singles cheese and mix well with the mushroom.
  7. Top mushroom with Mozzarella Cheese followed by Parmesan Cheese.
  8. Bake at preheated oven at 190C for 12 minutes or till cheese melts and brown slightly.
  9. Remove and serve.
Note: This the a dish of leftovers. You don't have to follow exactly what I use. You can use only one type of mushroom if you like. I just want to finish all that was left in my fridge.

Tuesday, May 19, 2009

Spicy Fragrant Wings

Wow! How long have it been since my last post? Sorry for the lack of post. My son's first exam is finally over. Phew! It's so stressful trying not to stress the boy too much. I don't remember my parents and teachers pushing me so much when I was having exams when I was younger. I don't even remember revising for exams. :P Times are different now. I'm not the type of parents who wants their kids to score As. I do hope and wish but I'm happy if he pass, especially when this is his first exam. I think he is the one who is stress because he kept saying he thinks he failed the exams. Sigh! Results won't be out till next Tuesday. But I'm not going to think about it anyway. For the first time, I actually looking forward to the June school holidays. I don't care if the kids make a mess of the house and make a lot of noise at home. Okay, maybe just a bit. I have sign up some holiday courses for the kids. No more English, Mathematics and Chinese. It's magic, science and baking!! My son is already looking forward to them. Okay, so much on updates about me. Here's an over-due recipe (and many more waiting to be posted:P) that me and my husband like a lot. Maybe you will like it too. Ingredients:
  • 8 mid joint Chicken Wings
  • 1 tablespoon minced Ginger
  • 1 tablespoon minced Garlic
  • 1 Egg
  • 1/2 teaspoon Salt
  • 1 teaspoon Sugar
  • 1 teaspoon Light Soy Sauce
  • 1 tablespoon Cornflour
  • 2 tablespoon Thai Sweet Chilli Sauce
  • 2 tablespoon Tomato Sauce
  • 1 tablespoon Chinese Cooking Wine
  • 1 tablespoon Sugar
  • 1/2 teaspoon Black Pepper
  • 8 tablespoon Water
How to do it:
  1. Marinate chicken with marinade for at least an hour.
  2. Deep fry chicken till golden brown.
  3. Drain from excess oil.
  4. In a wok, stir fry the ginger and garlic with 1 tablespoon oil till fragrant.
  5. Pour sauce into wok.
  6. When sauce starts to boils, put in the fried chicken.
  7. Cook till the sauce is thickened and the chicken is well coated.
  8. Dish and serve.