Steamed Chinese Pomfret (Tau Tai) with Shiitake Mushroom

 

This is one of the dishes I cooked on the 6th day of Chinese New Year for my friends.  It is simple and delicious.

Ingredients :

-1 pomfret (cleaned and marinated with salt and pepper)

- shredded shiitake mushroom

- shredded carrot

- some Chinese Wolfberries (Kei Qi)

Seasonings : (mix all together)

- a dash of salt

- 1 tbsp soy sauce

- 1 tsp sugar

- 1 tbsp of rice wine

- 1 tsp sesame oil

- 1 tbsp chopped garlic

- shredded ginger

Garnishing :

- stalk spring onion (cut)

- 1 red chili (thinly sliced)

Method :

1)  Boil water in a steaming pot/wok for steaming.

1)  Place few shredded of ginger and spring onions on a steaming plate.  Then, place fish on top.

2)  Add shredded mushroom, carrot and Chinese wolfberries on top of the fish.

3)  Pour mixed seasoning on it.

4)  Once the water is boiled, steam at high heat for about 12 - 15 minutes until cooked.

5)  Garnish with the remaining spring onion and red chili and serve hot.

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Simple Steamed Chicken with Chinese Sausage (lap cheong)

This is a simple and delicious dish.  

Ingredients :

- 2 whole chicken thighs (washed and cut into bite sized and marinated)
-  2 Chinese sausages (removed the casing/peel and sliced)

Marinate : (to taste) There is no exact measurement in my recipe as I cooked according to our taste
- ginger juice
- garlic (finely chopped)
- soy sauce
- salt
- homemade red glutinous wine/rice wine
Method :
1)  Marinate the chicken for 30 minutes or more.
2)  Add Chinese sausage on top of the chicken.
3)  Steam at high heat until chicken is cooked.  As I used free ranged chicken, it took longer to cook,  about 25 minutes.
4)  Serve hot with steamed rice.  The gravy itself is so yummy with rice.

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Braised Ang Zhao Chicken with Arrowhead (慈菇/ngaku)

Ang Zhao in Hokkien is red glutinous wine lees (紅糟) and  is used in various Hokkien and Foo Chow cuisines.  Ang zhao  is the lees of the fermentation of  red glutinous wine .  I have few tubs of ang zhao which I really treasure and it can keep for years in the refrigerator.  I also blended some of the ang zhao to make it more fine and smooth.

Here is a simple dish using blended ang zhao which I cooked it on the 5th day of Chinese New Year.  Hope you all like it :)

Ingredients :

- 1 free ranged chicken (washed, cut into bite-sized, marinated with ang zhao and soy sauce)

- 3 big arrowheads (washed, peeled and sliced)

- 2 big thumbsized old ginger (washed but do not remove the skin, sliced)

- 1tbsp of ang zhao (to marinate the chicken)

- 1 cup (or more) of ang jiu (red glutinous wine)

- soy sauce (to taste)

- salt (to taste)

- sesame and cooking oil

- water (optional)

Method :

1)  Heat sesame and cooking oil in a wok.  Saute ginger until aromatic.

2)  Add marinated chicken and stir fry briefly.

3)  Then, add ang jiu and enough water (optional) to cover the chicken.  If you prefer stronger ang jiu flavour gravy, just omit the water but add enough ang jiu to cover the chicken). Bring to boil and lower the heat.  Simmer until the chicken is almost cooked.

4)  Seasoned with soy sauce and salt according to taste.

5)  Arrange sliced arrowhead on top of the chicken.  Let it cook for 5 minutes.

6)  Serve hot.

I am submitting this post to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.

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