Steamed Winglets with Herbs 药材蒸鸡翼

Another dish done using the Happy Call Pan. I have all steamed dishes for tonight's dinner. I had 2 dishes in the steamer and wanted the 3rd dish to be done at the same time too. Hence I decided to try using the HCP.

I did the same dish twice, once for the kids and me and the 2nd time for my husband when he return late from work. I used slightly different methods to steam the dish. Both turned out great. If you don't own a HCP, you can still steam using the normal way.

Ingredients:

• 6 Chicken Winglets or other parts
• 10g Condonopsis 党参 Dang Shen, steamed for 10 mins
• 15g Wolfberries 枸杞子 Gou Qi Zi
• 2 slices Ginger, shredded
• a pinch Salt 
• a dash Pepper

Seasonings:

• 1/2 tablespoon Chinese Rose Wine 玫瑰露酒 or Chinese Cooking Wine
• 1/2 tablespoon Light Soy Sauce
• 1/2 teaspoon Sugar

How to do it:

1. Marinate winglets with salt and pepper for at least half an hour.
2. Place the marinated winglets with the rest of the ingredients and seasonings in a piece of foil.
3. Add 6 tablespoon of water.
4. Seal the foil and place in HCP with water filled about 3/4 of the lower pan.
5. Close pan and steam at medium low fire for 30 minutes.
6. Check in-between to make sure there is still water in the pan. Mine is just enough for the whole process.
7. Remove and serve.

Note:

• If you have a shallow dish, you can use that instead of using the foil. However, do not add water (in step 3) to the ingredients as the steaming will add water into the dish.
• If you don't have Chinese Rose Wine 玫瑰露酒, you can use any other Chinese Cooking Wine, like 绍兴花雕酒 Shao Xing Hua Diao Jiu. The difference other than the alcohol level is that Chinese Rose Wine adds a much pleasant aroma to the dish.  However, both helps to bring out the flavours of the dish.
• To better bring out the flavours of the herbs, you may want to steam it for 15-20 mins, seal with foil.

Hotate Mentaiyaki 明太子焗扇贝

Those who has been to some Japanese Restaurants might be familiar with Hotate Mentaiyaki. It's scallop baked with fish roe in mayonnaise. Well, at least that's what it taste like to me.

I have attempted to replicate it and was a success!

I bought my half shell scallops from the supermarket. It came with scallop roe too. You can use regular scallops and baked them in a oven proof dish. It's so easy (& tasty), you got to try it yourself!

Ingredients:

• 4 Scallops, clean and pat dry with paper towel
• 1 slice Cheese, cut into 4 squares
• 3 tablespoon Tobiko aka Flying-fish Roe
• 4-5 tablespoon Japanese Mayonnaise
• Dried Parsley & Parmesan Cheese for toppings (optional)

How to do it:

1. Mix Mayonnaise with Tobiko together.
2. Place scallops in the shells or baking dish.
3. Top each scallops with a piece of cheese each.
4. Cover the scallops and cheese with Mayonnaise mixture.
5. Bake in preheated oven at 210C for 12 minutes.
6. Remove carefully and serve immediately.

Note:

• The amount of mayonnaise used depends on the size of scallops. The one I'm using is about 5cm in diameter.
• You can use Ebiko aka Shrimp Roe instead of Tobiko.
• Do not add seasoning as the mayo, cheese and tobiko already give the seasoning it needs.
• The amount of time needed to for baking depends on the size of the scallop. Shorter time for smaller scallops. It should be done when you see the mayo toppings bubbling gently.