Red Yeast Rice Sauce Chicken (红糟鸡)

Sorry for not updating my blog for quite some time.  Have been busy with my bellydancing recently and hardly got time to try out new dishes to share with you.

Today finally I squeeze out some time to try out something that I'm interested in but have not tried cooking before. 

This dish is very nourishing for women but guys can enjoy too.  My hubby ate more than me and that makes me happy...meaning this dish is a success.

Here's the ingredients you need:

600g Chicken Chuck (I've rmoved most of the skin to make the dish slightly healthier hee)
4 tbsp Red Yeast Rice Sauce (红糟)
4 inches Young Ginger (Shred thinly)
3 to 5 tbsp Glutinous Rice Wine (米酒) (depending how well u can take wine)
1 tbsp light Soy Sauce
1 tsp Salt
2 tbsp Oil
800ml Water

• Heat Wok with oil till heated then add in young ginger and stir till fragrant.
• Add in Chicken Chucks and stir till meat turn whitish colour.
• Add in Red Yeast Rice Sauce and stir fry till fragrant.
• Pour in water, soy sauce and salt and simmer chicken with med fire till water almost absorbed.
• Pour in Rice Wine and simmer for 2 minutes and serve immediately.

Tips..
1) Do not cook tool long after adding Rice Wine or the alcohol will evaporate and won't be so fragrant.
2) This dish goes well with hot rice, or even can add to instant noodles too! 
3)You can keep unfinished chicken and reheat it by adding 1 tbsp of wine again next day.

Har Jeong Kai (虾酱鸡)

It's Singapore General Election Day today!  I've casted my vote this morning ha ha...wonder what will happen tonight and how it's going to affect the live of our nation people here for the next 5 years!

Knowing that tonight we will be sticking by the TV to know the election result, I decided to cook a snack that we like!  Fragrant Crispy Har Jeong Kai!!!

Ingredients:

12 Chicken Wings (Cut into 2 from the joint part)
3 tbsp Har Jeong Paste
3 tbsp Rice Flour
1/2 tbsp Maggie Soy Sauce

• Wash and Pat Dry Chicken
• Use 2 layer of Plastic Bags, put in the Har Jeong Paste, Rice Flour and Soy Sauce into the bag and mix well (using plastic bags will prevent messy your hands and you marinate the meat throughly.
• Once the paste are well mixed in the bag, put in all the chicken wings parts and twist the plastic bag leaving some air in the bag and shake it well.  (This will make sure chicken wings are all well coated with the paste).
• Tie plastic bag up and fridge the chicken for 3 hours first.
• Heat wok with sufficient oil for frying.  Once oil is sufficient hot, add in chicken wings and deep fried till cook!

Enjoy this wonder dish/snack!

Braised Red Dates Chicken

I've once tasted this delicious dishes cooked by a friend's mum and I loved it.  I did some variations to the ingredient used and hopefully you will like the taste of this dish as much as I do!

Ingredients required:

1 Small Chicken (clean and chop into medium sizes pieces) - for health purposes, I've removed all the skin but you can keep it if you like!

12 Dried Black Mushroom (Soak)
12 Seedless Red Dates (cut into half)
200g Old Ginger (Shred thinly)
3 Big Onions (Cut into small chucks)
Some Big Black Fungus (Soak and cut into thick strips)
2 tbsp Light Soya Sauce
2 tbsp Dark Soya Sauce
10 tbsp Hua Tiao Wine
1 tsp Chicken Powder
1 tbsp Fish Sauce
800 ml water
Spring Onion to garmish

1) Staute Ginger in wok with 4 tbsp oil till fragrant and add in onion and stir fry till well mix.
2) Add in Mushroom, Black Fungus and stir well.
3) Add in Chicken and stir well.
4) Add in Light Soya, Dark Soya, Chicken Powder and stir well.
5) Pour in water and add in Fish sauce and Red Dates and simmer chicken till water absorded till slightly more than half.
6)  Add in Hua Tiao Wine and stir well and turn off fire.
7) Sprinkle Spring Onion to garnish and serve with rice.

The flavour was superd!!  Enjoy!