Chinese Chicken Roulade with glutinous rice ham & mushroom

Golden Pillow - Deep fried Chicken Roudale with glutinous rice ham & mushroom

The moment i slice through the meat, I can hear the crisp sound!paper-thin skin! so excited! As I started to prepare this role from 9am until 1pm! so many hours of preparing, waiting and cooking. Anyway, I like this recipe, worth keeping it. The only thing i should do well is preparing the glutinous rice.. too long soaking hour, too much of water cooking. Original recipe calls for pork belly, i substituted with ham instead.

Basic ingredients - Dried shrimps, mushroom, ham, leek, minced garlic & ginger.

Stir Fry

Mix in the dry mixture into the cooked glutinous rice and stir well.

Deboned chicken leg.

Put some of the mixture, and wrap it with cling film. Make sure it is firm and tight.

Put the roll to steam for 15-20 mins. Let it completely before open the cling film.

Ingredients

1 cup glutinous rice, soak for 1 hour before cook

250 g ham

2 T dried shrimp, soak and diced it

2 dried shitake mushroom, slice it

2 slice ginger, minced it

3 cloves garlic, minced it

1 spring onion or 1 stick leek, sliced it

Seasoning

1/4 T rock sugar

1/4 t salt

1/4 cup light soy sauce

1 cup water

1 T rice wine

Steps

1. Cook the glutinous rice in a steamer. The water and rice percentage should be 0.9 : 1 , if rice is 100g, water should be 90g. Cook for 30 - 40 minutes.

2. Heat the wok with 2 T of oil, stir fry the garlic, ginger & onion. Add the rock sugar until it melts.

3. Add ham , dried shrimp & mushroom to stir fry.

4. Add in all the seasonings and let it simmer until dried up.

5. Off Fire. Mix everything together with cooked sticky rice and pour 1/4 t of sesame oil.

6. Marinate the chicken legs with salt & pepper.

7. Wrap some of the rice within the legs and wrap up with cling film. Steam for 20 mins

8. After the chicken legs cooked, let it completely cool before remove the cling firm and coat them with corn flour and deep fry until outside is golden colour.

9. Slice it and serve hot. serve with sweet chilli or ketchup.

Rice with fried chicken and chicken A La King sauce

I want to purchase a book shelf to put away all my recipe books that I collected. Each time I read a recipe, dog-ear that page, telling myself to cook- to cook ! after a week, I book-mark another page, reminding myself to cook- to cook, by end of the month, I have lots of 'to-be-cook_ed' soon recipe piling up!

so this chicken-a-la-king recipe adopted from Terri's was one of my last year 'wanted-to-cook' lists! and on very last minute, I twisted a bit, I made fried chicken instead , and served with a-la-king sauce.

Preparation - Chicken

1 whole chicken breast meat. ( can make 4 portion)

cut the meat of each side into half ( cut from middle , horizontally) so this is easier to fried and cooked faster before the meat goes dry n hard.

marinate with salt n pepper. ( I used the brand shown as follow, very good! taste like KFC after all)

4 Tablespoon corn flour

1 egg

Preparation - Sauce - Chicken A La King Recipe (adopted from Terri's)

1 green bell pepper , diced

1 carrot, diced

few button mushrooms, sliced

half medium brown onion, diced

3 Tablespoon plain flour

2 Tablespoon butter

2 Tablespoon cooking oil

2 cups chicken soup ( In case you don't have time or can't find one, use half cube of maggie stock, stir in 2 cups of hot plain water, it works!)

1 can Nestle reduced cream ( I used 1/2 cup of whipping cream only)

1 Tablespoon Sherry ( Aiks! when I type this recipe, then I realise i forgot about this!!! but, anyway, still taste good)

salt & pepper to taste

Method

1. Prepare the chicken breast. Cut the meat into half horizontally. so you will have 4 pieces. Slightly use the back of your knife to chop the meat, but not really cut on it. then marinate with salt & pepper, cover and put into fridge for at least 1 hour. and Take out the chicken 1/2 hour from fridge before fried. so it is in room temperate, easy to fried.

2. Prepare the vege, cut all vege into cubes.

3. Heat up the pan with oil for frying .

4.Crack 1 egg in a separate bowl, whisk it. Slowly dip the meat into the egg, and pad with corn flour. and put in pan for frying. Take about 1 min to until slightly golden brown. Dont fry to long, otherwise all the juice in the chicken breast will gone dry and the meat will be very dry n hard to chew!

5. Off fire, put the chicken on kitchen paper . Slice it when it is not so hot.

Now cook the sauce

1. Heat up a pot, add 1 T oil and fry the onions, not until brown! otherwise taste bitter. then Add in carrots and mushroom and 1 cup chicken soup, let it simmer, until the carrots half tender. When is ready, stir in green pepper. then off fire.

2. On a separate pot/pan, heat up the butter and 1 T oil, melt over low fire and add the flour and stir quickly!, after 30 seconds, then slowly whisk in 1 Cup of chicken soup and cream, keep stirring until combine, prevent lumps. IF you see big lumps, dont worrie, just Off the fire, use the whisk keep stirring until creamy. Then on fire again, add in the 1st pot of veges. Taste and season with salt & black pepper if necessary, then add the sherry, off fire.

3. Put the cream on chicken and serve with rice or noodle or bread.

This is the pepper I used to marinate my chicken! it is full with flavour! so after fried, both me n sis have the same thought, taste like kfc!

Vegetables in cube.

Done!

Fusion Burgers

I always think that Chinese + Western can make good friends! Don't u think so ?

"East meets West" Burgers. Chicken patties with ginger roots & coriander. Original recipe calls for ginger roots & radish greens.

Ingredients (Serve 1-2 persons)

120g boneless chicken (minced it)

1 t grated ginger

1 small bunch chopped coriander ( adjust to ur liking. I put MORE, as I love coriander)

1/2 cup breadcrumb ( I toasted 1 slice bread until very crispy, and break into pieces)

1 t oyster sauce

1 t light soya

salt & pepper



1. Mix all ingredients, marinate for 20 minutes

2. Make round patties and coated with some corn flour

3. Heat up pan with some cooking oil. Pan fry the patties for 5-8 minutes or until golden brown.

Oyster Sauce Chicken Wing

Hou Yaw Gai Yik. Oyster Sauce Chicken Wing, is always, always my favourite. Especially those served at Ang's Hotel restaurant, KK. Back to old days, mum cooked her oyster sauce chicken wing by simply pan fried the wings, and simmer it with the sauce. Slowly she changed hers to Ang's Hotel version. Deep fried the wings, side aside, cook the sauce, and toss together.

Mum marinates the 10 wings with some light soya sauce + coated with some cornflour. (for at least 2 hours)

Make sure the cooking oil is a lot (to cover the wings) and it's boiling hot. Throw in all the wings, and reduce the fire. Slowly fry it, until it's golden brown. Dish up and drain the wings.

Diced 2 cloves of garlic and sliced 1 small piece of ginger. Prepare the sauce in a bowl with 1 big T of oyster sauce, 1 t of dark soya, 1/4 t of sugar, 1/4 t of honey , 1 t of corn flour and 3 T of water (or to adjust accordingly) Mix well.

Heat up the wok with 2 t of oil, fry the garlic & ginger until fragant, then pour in the sauce, cook a while, then mix in all the wings to toss well, off fire & served well.

I'm totally enlighten-up IF mum cooks this. I'm totally TURN OFF + GROUCHY if she cooks stewed pork belly.

Claypot Chicken Rice II

I am jail-free for 2 days. I am taking 2 days off from work.

I decides to spend extra 2 more days with my sis, before she goes back to KL this Saturday to continue her school semester. ok, in a nutshell! 2 more days for my sis to become my guinea pig.

my 2nd attempt on claypot chicken rice. 1st was quite darken done. So after seeing 2 shifu's recipe.. my sis says, Ah Tng, urs is better than Foh Sang one! ( WOWW!! hahaha :D x100 )

I tell u, I quite dislike going to eat at Foh Sang Claypot chicken rice, because I know that is not my tongue's standard. but!! my dad just can't think of any place to eat claypot chicken rice ( and He quite missed that food)... so we always had no choice but togo there.

References

Terri's Chicken Claypot rice

Nee's Claypot Chicken rice with salted fish

I only have 3 claypots at home with 3 different sizes. Small, medium, big. Mum used the big to boil chinese medicine. and I bet the one that I'm using now also one of her medicine pots! argh! doesnt matter.

my sis, whom always in a Fear Factor condition when comes to eating my food! hahahaha, make it this way, she swallow whatever I cook. Sometimes wolf down food that I cook too!

Wong Jiu Mee Suah

This is my all time favourite. When I’m still attached with hotel, we used to walk over to Api-Api Center, and had a hot hot Wong Jiu Mee Suah. The uncle’s Mee Suah a bit too soft (low quality), so I always changed my order to Wong Jiu Mee Hoon for quite sometimes, but the ‘feel’ is just not right !

This pack of Mee Suah is quite OkAy. Has bit of al-denta texture! So I ‘sluuuuuurrrrp’ it very fast., like how the japanese sluurrp their mee. Hahahahha , ops.

Last time, I used to make plain Wong Jiu Mee Suah (WJMS) with chicken, ginger, bit of Black Fungus & Wong Jiu only.
After seeing Terri’s & Jo’s. … I stole Terri’s Fried Egg & Jo’s Wolfberry. Guess what, they’re puuurrrrrfect!

Everyone can cook this simple dish. The secret all lies within the Wong Jiu (Chinese Brew Wine).
I pour half bottle of wong jiu + 1 1/2 cups of water to make this bowl of soup. If u like strongr wong jiu, simply just pour in more and vice versa.


p/s : I realise ... ceramic bowl + wooden chopsticks are the standard iconic for Wong Jiu soup. (When comes to photographs) Try see others! :D

Bacon Roll

I----I-------m-mm-mm.. BACK.



Thanks to Jo's great idea .



Instead of grill, I pan-fried and simmer my rolls a bit. so there's bit of sauce for my baby rolls! A good recipe for cocktail party next time !


Ingredients
Bacon
Chicken slices (thin sliced, and salt & pepper very slightly)
Prawn (devine, keep the head for sauce)






1. Pan fried the roll under brown.


2. pour 1 cup of water, and simmer the rolls together with the prawn heads.


3. simmer for 5 minutes, so it's thoroughly cooked.


4. Serve well.

Verdict: I made 2 versions.
A : bacon + chicken + prawn
B: bacon + chicken

Apparently I found that the rolls with prawn are more juicy & springy. Roll B bit dried.
Anyways, is the bacon flavour + prawns that make it tastes good.




KAREN's version
Ha! both of us made the same food today !! Hers look very good! she follows exact like Jo's one.
so...yeah, she grilled for 15 minutes. She said was the Onion & the chillies that enhance the taste! She loves that!

Japanese Curry

note: I'm this pic at 6AM morning !

Lately I'm craving for 'savoury' food to satiate my pre-menstrual hormone! I always have this problem! I tend to eat a lot, crave for 'savoury-spicy' food , more meals than usual a day... until the day my menses came ! my godness!

Those Japanese curry served in Restaurant are tasty, but yet oily , I thought. That's because most of them come with "Deep-Fried" pork/chicken steak with curry gravy. and it's not cheap though!

Yesterday went to Merdeka supermarket,Likas ; Jap Hse at AsiaCity ; both places did not sell Japanese Curry MIx !! I'm so Worrying already, because it's 9pm !!! and I'm really eagerly -dying to cook that !!!!! last we dropped by Tong Hing ! Phew.. The only available S&B mix

And I just read Terri 's page "Again" this morning! Apparently She's right.. the "Tangy" is not there, too mild. May be tonite when I again, I will have to sprinkle some cayenne powder to give some explosion, that my taste bud would beg for another bite !!


Anyway, Spicy is really not an issue here. It's purely creamy, Curry-Aroma-gravy chicken ! But it's all Good & Delicious ! Something That I would definitely cook agian.

*Slurrpp!* When I'm eating it... I realised, Kurma Chicken has the similar taste! Anyways, both are D'licious



my bun is helping out to clean my plate ! (^^,)


Ingredients
1 chicken breast meat , cut in pieces
2 carrots, cut in chunks
2 potatoes, cut in chunks
* water enuff to cover the above

Method
1. Throw all the above and simmer for 25 minutes. I lazy to pan fry the chicken with oil, in fact, no need! So I feel less guilty when I eat it.
2. Throw in curry paste and cook for another 5 minutes

DONE ! Super easy peasy dish to cook !

Open Shepherd's Pie

Our classic shepherd's pie used to be ground beef at the bottom, and top with mashed potatoes.
I made a cocktail Open Shepherd's Pie ! with minced chicken as the Toppings

Easy ! Pipe ur mashed potato according to ur likings (Make a hollow in the middle)! and baked under 200C for 20 minutes.
After baked, fill-in each mini potatoes with some meat&sauce.

Here's are the classic ones












Ingredients
800 g minced chicken / ground beef
2 carrot sticks ( boiled & diced)
3 tomatoes (diced)
1 brown onion (diced)
marinate
Salt & pepper & Garlic powder
Sauce
1 can pasta sauce
1 can tomato thick puree
sugar to taste
parsley & Oregano powder
potato
400 g potato
salt water to boiled
1 egg
50 g butter

Method(meat)

1. Marinate the meat for half an hour.
2. Heat up the cooking pan with 2 T oil, pan fry the onion, follow by meat.
3. Stir fry a bit, add in tomatoes & carrots
4. Pour in all the sauce, and sugar to taste. sprinkle some dried parsley & oregano
5. Dish up .

Method (potato)

1. Cut the potato into cubes. Boil with salt water for 20 minutes until soft.
2. butter ur bowl, and mash the potatoes until fairly smooth.
3. Beat the egg in a separate bowl.
4. Now, add in the beated egg into the mashed potatoes. Blend well.
5. Fill into your piping tube & start make hollow shape.
6. Bake for 20 minutes or until golden brown at 200C.

Chicken Mushroom RoLL

" Fu Zhuk Guen" ( BeanCurd Skin Roll)
Anyways, my "stuffings" are chicken mushroom ! so I named this as " Chicken Mushroom Roll"!

Ingredients
1 Cup minced chicken
1/2 cup diced mushoom shiitake
1/2 cup sliced soft black fungus
1 tea spoon oyster sauce
1 tea spoon light soya
1 tablespoon cornflour

Methods
Marinate everything in a bowl!
Stir fry a bit , until half-cooked
ready your beancurd skin & start rolling!
After finished rolling, glue the end with plain water will do
Deep fried for 2 ~3 minutes~ or until golden brown

When I was studying college in KL, I realised most west malaysian like to eat beancurd skin roll! with different kinds of stuffings! meesoup , or especially their steamboat! I still think KK steamboat is better, more "authentic". Haha ! May be I used to eat steamboat with more flesh ingredients, rather than with deep fried dumplings , types & types of beancurd rolls , even plain fried beancurd skin!

Teriyaki Baked Chicken

Dang..Dang..Dang... Lazy ppl de chicken~ ... hahahah
Ingredients
1/2 corn fed chicken
1 cup Homemade Teriyaki Sauce
marinate for at least 3 hours la....
Bake at 190C for 35 minutes ~ 40 minutes ~
Then Done de la.....

mum: Ah Tng can u thicken the sauce a bit ?
Me: Ok...

so I pour the after-baked-sauce left from the chicken... add in some cornflour & simmer a bit!

yummy !!