Showing posts with label Poultry. Show all posts
Showing posts with label Poultry. Show all posts

Thursday, 5 September 2013

Refreshing Kelp with Old Cucumber Soup

Sea Kelp has a lot of health benefits and when make into soup, it's very refreshing especially with extra ginger added to it.  To know more about kelp, do click here--> Yakon Kelp Soup and Kelp Chicken Soup for its benefits and recipes.
 Before--> Dried Sea Kelp
After--> Soaked and washed Sea Kelp ready to be used
Ingredients :
- 1/2 free range chicken (chopped into chunks, blanched)
- 2 small old cucumber (washed, discard the seeds and cut)
- 1 bowl of sliced kelp (washed, soaked and cut)
- 3 thumb sized ginger (crushed)
- salt (to taste)
Method :
1)  Fill water in a pot enough for the soup.
2)  Add old cucumber, sea kelp and ginger.  Bring to boil.
3)  Then, add chicken and continue to boil at high heat for about 30 minutes.
4)  Lower the heat and simmer for about 2 hours.
5)  Season with salt.
Serve hot.
This is a very refreshing, healthy and nutritious soup.
Enjoy this with your loved one :)


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Tuesday, 30 July 2013

Kajang Claypot Chicken Wine (Fah Tui Kai/Drunken Chicken)

I used to cook chicken wine using my homemade red glutinous rice wine.  However, this Kajang Claypot Chicken Wine is slightly different from my usual Sitiawan Ang Jiu Keh which we would eat it with Mee Suah.
Sitiawan Ang Jiu Keh which we would eat it with Mee Suah (click for the full recipe if you want to try this  popular dish of  Sitiawan, Perak)

The difference here is that instead of red glutinous wine, it used Chinese Cooking Wine (Hua Tiao Chiew) and it has big onions in it. This Kajang Claypot Chicken Wine is adapted from Y3K(29) pg 52 with minor modification.
 
Overall, it's very delish and appetizing.
Ingredients A : 
- 250gm chicken (cut into pieces and marinated with soy sauce)
- 1 tbsp deep-fried minced garlic (I used 3 cloves garlic but without deep fried)
- 3 slices ginger (I used 2 big thumbsized ginger as I love it with lots of ginger)
- 1/2 big onion (I used 1 big onion, cut)
- 3 tbsp superior stock (I used 1 cup of hot water)
Seasonings A: (for marinate)
- 1.5 tbsp oyster sauce (I omitted as I prefer the original taste)
- 1 tbsp soy sauce
- 1/2 MSG (I omitted)
Seasonings B : (to taste)
- 1/2 dark soy sauce 
- salt
- 2 tbsp Chinese cooking wine
- 1 cup of homemade red glutinous rice wine (my addition to the above)
- some sesame oil (my addition)
Method :
1)  Arrange ginger, garlic and marinated chicken in a claypot or sandpot.

2)  Add hot water and cover.  Cook at high heat for 5 minutes.  Then lower the heat to medium heat and cook till chicken is semi-cooked.

3)  Add dark soy sauce, red glutinous rice wine and big onions. Let it simmer for about 3 minutes.

4)  Drizzle Chinese cooking wine and sesame oil.  Stir and mix well. Bring to a quick boil.  Add Salt to taste.
5)  Serve hot with steamed rice.

Do enjoy :)


I am linking this post to Cook-Your-Books # 2 organised by Joyce of Kitchen Flavours
and to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier.
I am also submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish.
 

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Thursday, 18 July 2013

Refreshing Chinese Mustard (Gai Choy) Chicken Soup

This recipe is more towards a post about Pork Ribs with Chinese Mustard (Cai Choy) Soup which I had blogged earlier.  Besides that, Chinese Mustard is also very suitable for stir fry especially if you stir fried it with tofu.  It's very yummy too.  Chinese Mustard soup is very refreshing  and if you like ginger, just add extra ginger and I'm sure you would love this soup. 
Ingredients :
- 1/2 chicken (cut and blanched)
- 2 bunches of Chinese Mustard (cut)
- 2 carrots (cut into chunks)
- 4 thumbsized ginger (skin intact, halved and crushed)
- water enough for soup

Seasoning : (to taste)
- salt

Method :
1)  Boil enough water for the soup.  Add Chinese mustard, carrots and ginger into it.
2)  Once boiled, add chicken.  Let it boiled at high heat for about 15 minutes.
3)  Lower the heat and let it simmer for about 2 hours.
4)  Season with salt.
5) Serve hot.
Very refreshing soup especially during the current hot weather.
Do give this a try :)

I'm linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier.


To receive new updates, do LIKE me on FACEBOOK. Thanks! http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Follow on Bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)

Tuesday, 25 June 2013

Yakon Kelp Soup - The Picnic Game 2013 (2)

I'm going on a picnic and I'm bringing ....
E - Eton Mess
M - Ma'moul
T - Telosma Cordata Eucheuma Jelly

This is the 2nd dish I am bringing for the Picnic Game 2013 hosted by Louise of Months of Edible Celebrations.  Do hop over and have a look at her Picnic Basket.
Yakon tuber is a type of vegetable from South American. It can be eaten raw as a fruit or in salad or even cooked it.  It tastes sort of  a mix of pear, celery and apple and looks like a potato. 
Yakon is becoming popular for its health benefits which :
1) The tuber contain fructose that leave the human body undigested. Does not raise blood sugar.
2) Contains antioxidant.
3) Fights cancers.
4) High in fibers and probiotics.
5) Contains essential nutrients: iron, calcium, sodium, potassium, carotene, magnesium, Vitamin A, Vitamins B1, B2 and Vitamin C
6) Helps cure kidney problems, obesity, hypertension, constipation, hypertension, arthritis and insomia
7) It has 60% to 70% inulin responsible for maintaining blood glucose.

Whereas Kelps are large seaweeds (algae) belonging to the brown algae (Phaeophyceae) in the order Laminariales. There are about 30 different genera.  I had mentioned its benefits in Kelp (Seaweed) Chicken Soup.  So, when yakon is combined with kelp, you can imagine how nutritious and healthy this soup is!
Ingredients :
- 1 free range chicken (cut and blanched)
- 1 yakon tuber (peeled and sliced)
- 1 bowl of kelp (washed, soaked, rinsed, cut)
- 2 thumb sized ginger (crushed)
- sea salt (to taste)
- water
Method :
1)  Put yakon, kelp and ginger into a pot of water and boil.
2)  Add chicken and boil over medium high heat for 10 to 15 minutes.
3)  Lower the heat and let it simmer for about 2 hours or until the kelp is soft.
4)  Season with sea salt and serve hot.
This is a very nutritious and healthy soup.  Moreover, it is so easy to prepare.
You can add any ingredients you like such as tomatoes, red dates, Chinese Wolfberries or basil.  This time I prefer just a simple soup as the yakon itself is already sweet!  Hope you like it :)


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Thursday, 20 June 2013

Hot and Spicy Chicken

This is not the first time I cooked this dish.  However, this time instead of using dried chilies, I used  homemade chili paste.  Guess what?  My children like it and in fact it's better than using dried chilies.  Well, I am going to use chili paste whenever I cook this hot and spicy chicken again.  Besides, using homemade chili paste is also suitable for kids learning or can't take too spicy food.  This recipe is actually adapted from YumYum No. 55, page 15 with minor changes.  I added extra lemongrass as I love lemongrass and I used chili paste instead of dried chilies.
Ingredients :

- 1/2 chicken (cut into bite sized)
- 6 lemongrass (crushed)
- 2 tbsp homemade chili paste (click the link for the recipe)
- 1 big onion (cut)
- 1 tomato (cut)
- 6 cherry tomatoes (halved)
 - water 

Seasonings : (to taste)
- soy sauce
- salt
- sugar

Method :
1)  Heat up oil.  Saute onions, lemongrass and chili paste until fragrant.  Then, add tomatoes and chicken. Stir and mix well.
2)  Add seasonings and water.
3)  Cover and continue to cook for about 20 minutes or until chicken is soft and the gravy is reduced to half.  The gravy is great.  So, if you like gravy, add more water.
4)  Dish up and serve.
You can adjust the spiciness according to your taste.
I am linking this to Cook Your Books #1 organised by Kitchen Flavours.

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