Ginger Chicken Wine

Ginger Chicken Wine is usually labelled as confinement food for ladies during confinement period due to its efficiency in expelling wind and helps to strengthen the body.  There are a few versions of ginger chicken wine and for those who have yet to try the other version, do click at the links below for the recipe :

Kajang Claypot Chicken Wine

Sitiawan Ang Jiu Mee Suah

As I have been under the weather for few weeks due to bloated stomach and wind in my body, I decided to cook Ginger Chicken Wine.  Moreover, it's our family comfort food too.  This Ginger Chicken Wine is very easy to prepare and delectable too!  And yes, felt so much better after taking this but in addition, I too, boiled Ginger Lemongrass Tea.  It helps a lot too!

Ginger  Chicken Wine 
(adapted from Boon's Secret Recipe 2 with some minor modifications in red)

Ingredients :
- half free ranged chicken (chopped into bite pieces and marinated for one hour)
- 1 bowl of old Bentong ginger (sliced)
- 2 whole bulbs of garlic (peeled and leave as whole)
- 300ml water (or more if you prefer extra gravy)
- 1 tbsp sesame oil

Marinade :
- 1 tbsp oyster sauce
- 1/2 tbsp cornflour

Seasoning A :
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce

Seasoning B :
- 4 tbsp of Chinese cooking Wine (I used Hua Tiao Chiew)
- 4 tbsp of Ginger Wine (I used Eu Yang Sang)

Method  :
1)  Heat wok with one tablespoon of sesame oil.  Saute ginger and garlic till aromatic.
2)  Stir in marinated chicken and stir fry till chicken meat has turned whitish.
3)  Add water and seasoning (A).  Bring to boil and turn to low heat.  Simmer for 25 minutes or until the chicken meat is tender and cooked.
4)  Add in seasoning (B). Stir and mix well.  
5)  Dish up and serve with hot steamed rice.

 Serve with hot steamed rice

Hope you all have a wonderful and healthy week ahead :)

I'm linking this post with Cook-Your-Books #16 @ kitchen flavours

                                                       

                                      I am linking this to The Weekend Social - Recipe, DIY and Craft Link Party Wk 39

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Braised Chicken with Bitter Gourd 苦瓜焖鸡 and Boon's Little Kitchen Cook Book

This is a very classic dish which most of us are very familiar with especially the Asian Chinese. Those children who do not favor bitter gourd will start to love this humble gourd once they are being introduced to this dish.  My children are no exceptional too.  When they were still at a tender age,  this is one of the many bitter gourd dishes which I introduced to them. Gradually, they had learned to like bitter gourd and in fact love this braised chicken with bitter gourd and fermented black beans.

I am glad to say that my preparation for this dish has improved since I came across this recipe from Boon's Little Kitchen, page 86. Boon's Little Kitchen is an ideal cookbook for those who are always scratching their head what to serve a "3 dishes 1 soup" meal for their beloved family. Well, with this cook book, you would not run out of ideas for simple yet wonderful and delicious home-cooked '3 dishes 1 soup" meal for your beloved family.  With just RM18, you will get 12 sets of  "3 dishes 1 soup" meals that comes with awesome and mouthwatering food pictures!!!  You may also like to visit his blog at http://boonslittlekitchen.blogspot.com.

Recipe source : Boon's Little Kitchen (with some minor modifications in red)

Ingredients :

- 1 bitter gourd (discard seeds and cut)

- 1/2 chicken (cut into bite sized)

- 1 tbsp fermented black beans/tau see (rinsed and roughly chopped)

- 1/2 tbsp minced garlic

- 200ml water

Marinate :

- 1/4 tsp salt

- 1 tsp tapioca flour

Seasonings : (to taste)

- 1 tbsp oyster sauce

- 1 tsp of caramel sauce 

- a dash of sugar

Method :

1)  Marinate chicken for 30 minutes.

2)  Heat some oil in a medium sized pot.  Saute garlic and tau see until fragrant.

3)  Add in marinated chicken pieces.

4)  Fry until the meat become whitish. Add in bitter gourd.

5)  Add in seasonings.  Stir fry and mix well.

6)  Add water and cover.  Let it  cook for five minutes or until chicken pieces are cooked over low heat.

7) Finally, add a dash of sugar.  Stir and mix well.

8)  Dish out and serve with steamed rice.

Do add extra water if you like to mix your rice with the sauce

Isn't this a good way of introducing bitter gourd to your children?

Have a wonderful week ahead :)

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

I'm also linking this post with :Cook-Your-Books #4 hosted by Kitchen Flavours

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Nutritious Chicken Soup with Dried Figs (无花果)

According to Tonic Soups for Vitality by Madam Choong Su Yin, dried figs is neutral in nature and tastes bitter sweet.  Figs from America possess better quality.  Figs helps in preventing cancer such as lung cancer and gastrointestinal cancer.  It improves digestion, increasing breast milk, relieves swelling and is anti-inflammatory. 

This soup is easy to prepare.  It's healthy and nutritious too.  

Ingredients :

- 1 whole chicken leg 

- 8 dried figs

- 3 red dates

- 1 tbsp Chinese Wolfberries

- 4 bowls of hot water

Seasonings : (to taste)

- a dash of salt

Method :

1)  To double-boil, first boil water in a big pot or wok.

2) Then put all the ingredients into a Chinese ceramic pot and cover.  I used vision pot.

3)  When the big pot of water is boiled, place the ceramic pot (vision pot) of ingredients into it and steamed over high heat for 1/2 hour.

4)  Lower the heat and steam for about 2 hours.

5)  Season with salt and serve hot. 

A very healthy and nutritious soup for the whole family

We usually finished all the soup and the ingredients but not the meat.

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Fragrant Creamy Chicken with Pandan Leaves and Coconut Milk

Frankly speaking I haven't come across this chicken recipe that used pandan leaves (screwpine leaves) and coconut milk (santan) for stir fried chicken. May be you all might have tasted or tried this dish before but it's new to me.  Out of curiosity, I gave this a try and gosh, this dish is full of pandan and santan aroma and it's really fabulous!  

This fabulous recipe was adapted from Y3K (69) pg 4.

Ingredients :

- 400g chicken breast (cut into pieces and marinated for 30 minutes)

- 5 blades of pandan leaves (cut into your preferred length)

- 1/2 cup concentrated coconut milk (santan)

Marinate :

- 1 tbsp ginger juice (I used grated ginger as I like the aroma of the fried grated ginger)

- 1 tsp coriander powder (serbuk ketumbar)

- 1 tsp cumin seeds (jintan putih)

- 1 tsp sugar

- 1 tsp sat

- 1/2 tsp pepper

Method :

1)  Heat wok with a spoon of oil.  Add in marinated chicken and stir fry well.

2)  Next, add pandan leaves and keep on stir frying till aromatic.

3)  Add coconut milk.  Continue to stir fry and mix well until cook.

4)  Dish up and serve hot with steamed rice.

This is so easy to cook and yummy too :)

This recipe is definitely a keeper :)

Will cook this again but I'm going to add chili padi and extra grated ginger for that extra oommphhhh!

I am submitting this Post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Z OE @ Bake For Happy Kids and Little Mui Mui @ My Favourites DIY .

I'm also sharing this with Cook-Your-Books #4 hosted by Kitchen Flavours.

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