Stock Clearance

I has been cooking chicken for the past few meals, (not due to "H1N1" flu) but
just to clear all the chicken and the can of "Clam" from CNY Hamper.

Winery Chicken and Baby Clam in clay Pot

Ingredients A :-
2 x chicken whole legs, cut into pieces
1 tbsp oil
8 slices ginger
1 tsp chopped garlic

Ingredients B :-
1/2 can : baby Clam, drained
2 stalks spring onion, cut into 3cm length

Seasoning :-
1 tbsp : Oyster Sauce
1 tbsp : Light Soya
2 tbsp : Shaoxing Wine
1/2 tsp : Salt
1 tsp : Sugar
a dash : Pepper
500ml : Water
1 tsp : CornFour

Method :-
1. Heat up 1tbsp oil in a clay pot,
saute sliced ginger and chopped garlic until fragrant
Add in chicken and stir-fry until aromatic.

2. Add in seasoning and bring to boil, and cook until the gravy is thickened.

3. Add in Ingredients (B) and stir well,
Add in a tbsp of ShaoXing Wine and serve.

Fried Chicken with Garlic Butter

Keeping Chicken thigh in freezer is the best way for any emergency used whenever out of food to cook.

Fried Chicken with Garlic Butter

Ingredients :-
2 x Chicken whole legs, cut into pieces
4 tbsp : Cornstarch

Seasoning :-
1tbsp : Light Soya sauce
1/2tsp : Salt
2tbsp : Water
a dash of Pepper

1) Marinate chicken with 1/2tsp sale and 1 egg for at least 10 mins.

2) Coat chicken with cornstarch and deep-fry in hot oil, until golden brown.
Dish out and drain

3) Melt butter, sauted chopped garlic until aromatic
Add in friend chicken and seasoning and stir-fry until well mixed.

Mothers Day...

I cooked this light dinner for myself on Mothers Day, and Thank You Shirlyn for the lovely Rose.

The "Fresh Mints Ice Lemon Tea" was the perfect drink for this burning season.









Thai Style Chicken Salad

Ingredients :-
4 skinless chicken breasts - slice into 2.5cm pieces

- Heat Oil in a pan and fry the chicken on medium high heat until it is cooked (Do not turn the chicken to often, so a nice, caramelised glazed is achieved)

Dipping Dressing :- (Mix Well)
2 small birds : Chili Padi, finely chopped
3cm cube : Fresh ginger, grated
3 x Lemongrass : Peeled and finely chopped
2tbsp Fresh Ming, chopped
4tbsp : Brown Sugar
3 Garlic Cloves, crushed
4tbsp : Thai Fish Sauce
Juice from 5 lemons

Lazy BUM!!

Nows a day, just lazy to go market and cook, raining day is the best time to lay down on bed and listen to music..... (find an excuse!!). But stomach hungry fast too...
Got to find an easy way (without going out from home???) to settle this, end up just bought the pork ribs from the van who only come during weekend, at lease this dish can last me for 1 to 2 days (w/out steeping out). Eat it with steam bun 饅頭 (tat always had stock in the freezer)
Mmmm...... just wonderful..... (rain non stop also doesn't matter now) HaHaha.......

The Ingredient : Taste-Me Chicken Marinate sauce, Mushroom, Kei Chi, Garlic, Dried Sotong (尤鱼), Dried Scallop/Conpoy (乾貝 /江瑤柱), Dried Chili & Ginger
** U can adjust the ingredient to their availability **

Method :-
- Marinate the Pork Ribs with the Marinated sauce , little bit dark soya sauce & pepper(this can be done when u had just back from market, marinate the Pork Ribs immediately and keep it in the freezer)

- Put water to boil, then add in Garlic, Ginger, Dried Sotong, Dried Scallop, Mushroom, Kei Chi for about 1/2 hour or more as U like.

- Add in marinated Pork Ribs and Dried Chili (pre-soak in hot water) till boiling, then turn to small fire and cook for another 1 hour (or 1/2 hour, then transfer to Themo's pot)

- Mid way cooking, U can add in the Marinated sauce if u feel the gravy is too light, or add in water if too salty

Laying Around

It is very common to have extra fruits (like Apples and Oranges) that laying in the fridge. Sometime, just lazy to make it into Fruit Juice (Actually is lazy to wash the Juice Extractor la!) and when the fruits are not so fresh to eat on its own, this is will be the best time to cook it up.

Orange Chicken

2 x Chicken Tights,
- Cut into bite size and marinated with chopped Ginger, Garlic, Ginger Juice,
Chinese Cooking Wine, Soy Sauce, Pepper & Egg

Methods :-
1) Lightly dust Marinated Chicken on cornflour and fry till golden brown.
2) Left 1/2 tbsp cooking oil in wok
3) Lightly fry the slice orange skin (not too long, or else it will turn bitter taste)
4) Add in seasoning (Mixture of Fresh squeeze juice with little salt & sugar)
** Optional : Could thicken the gravy with corn starch **
5) Pour the gravy onto fried chicken and serve