List of Poultry Dishes:

嫩滑白斬雞 Cold Cut Chicken

材料﹕

    光雞一隻
    已去皮的薑數片
    青蔥一條或香菜數根
    米酒一湯匙
    鹽、蔥粒和薑蓉適量

做法﹕

  1. 青蔥洗淨、去根、切成蔥段或把香菜洗淨。
  2. 雞洗淨﹐把肥膏切掉﹐用廚剪沿雞的脊骨兩旁把雞剪開﹐把脊骨棄掉或留作其他用途﹐在雞的兩隻大腿和雞身接合處肉厚的地方各下一刀﹐在大腿肉厚的地方沿大腿骨再下一刀﹐但都不要切斷﹐好使雞煮得均勻。
  3. 用一隻大約七英寸高的大鍋盛一大鍋水，下米酒、薑片、蔥段或香菜用大火燒開，把雞放入，如果雞是大隻的，馬上改最小火加蓋，煮十分鐘，熄火；如果雞不是很巨型的，放入鍋中便馬上熄火加蓋，讓雞在其中泡四個小時，其間絕不能開蓋。
  4. 四小時後把雞拿出來，放在冰水中或裝入一個有蓋塑膠盒中放入冰箱。待雞涼了後斬件。
  5. 另燒少許油，把蔥粒薑蓉加點鹽炒香，和雞一起上桌。

 

 

Braised Chicken in Tomato Sauce (Western Style)


This Americanized dish was adapted from a Chinese recipe by Ms. Hin-Jue Kong. The original Chinese recipe was published in the Dec-24-2004 issue of the magazine, Eat Drink Men Women, published by Next Media Company, Ltd. I have personally tried this Americanized recipe and I liked the sweet-and-sour taste of the tomato sauce on the chicken.


Ingredients

    8 chicken thighs
    Juice from one lemon
    ½ cup chicken broth
    2 heaped tbsp. brown sugar
    1 tbsp. cooking wine
    1 tbsp. cooking oil
    1 14.5-oz. can of peeled tomatoes in juice (petite diced)
    Aromatics:
    5 cloves of shallots
    2 cloves of garlic
    Chicken Marinade:
    Paprika
    Black pepper
    Cajun seasoning
    Worcestershire sauce
    Thickener:
    2 tbsp. cold water
    1 tsp. cornstarch

Method

  1. Wash chicken thighs, remove fat, pat dry. Use a knife to make a score along each side of the thigh bone of each thigh for even cooking. Sprinkle some paprika and black pepper onto one side of the chicken thighs. Then sprinkle some Cajun seasoning onto each one. Lastly, put a few drops of Worcestershire sauce on them. Set aside.
  2. Put the shallots onto a cutting board. Hit them with the surface of a Chinese cleaver to soften them. The dry “skin” can be removed easily after this. Remove the skin and slice them. Do the same for the garlic.
  3. Heat cooking oil in a pan on medium/high heat. Put the shallots and garlic into the oil. Stir until you can smell the aroma.
  4. Pan-fry the chicken thighs on both sides until the skin of the chicken becomes golden brown.
  5. Add cooking wine and lemon juice. Add tomatoes (with juice) and brown sugar.
  6. Bring to a boil. Pour the marinade of the chicken in as well.
  7. Turn heat to medium/low. Cover pot and let it simmer for 15-20 minutes until chicken thighs are done.
  8. Move the chicken pieces to a serving platter.
  9. Heat up the remaining sauce in the pan. Mix the cornstarch with cold water into a smooth batter. Pour it into the sauce and keep stirring until it thickens to the desired consistency. Pour the thickened sauce onto the chicken pieces.
  10. Serve with steamed rice and a green salad.

 

 

雙菇雞塊

材料﹕

    雞上腿四至五個
    香菇（冬菇）十隻
    金針菇一罐（ 7.4 安士）
    荀塊一罐（ 10.5 安士）
    紅蘿蔔適量（ 多少隨意）
    乾蔥頭一顆
    大蒜兩顆

    豆瓣醬兩湯匙
    黑椒汁兩湯匙（李錦記有現成瓶裝的供應）
    蝦醬半茶匙
    清雞湯半杯

    紹酒兩湯匙
    麻油
    青蔥一把

    冷水
    生粉

做法﹕

  1. 香菇用水略為沖洗後泡至軟身，再在水嚨頭下沖洗，去掉沙粒，瀝乾水份，切去菇腳，一切開為二。
  2. 紅蘿蔔去皮洗淨，切超薄片備用。
  3. 把金針菇罐頭打開，用小筲箕盛著，用冷水沖洗，滴乾水份備用。
  4. 荀塊切片備用。
  5. 乾蔥頭、大蒜去衣，切碎備用。
  6. 雞上腿洗淨，去皮、去脂肪，把每件切成三塊，瀝乾水份。
  7. 用中大火起油鑊，下乾蔥頭、大蒜，炒至香氣四溢時下雞塊。
  8. 雞肉略為變色後，加紅蘿蔔、香菇、荀片拌勻，加入豆瓣醬、黑椒汁、蝦醬再拌勻。
  9. 把部份泡菇水加進鍋內，小心別把沙粒也加進去，再加雞湯拌勻。
  10. 待鍋中物煮開後，加蓋轉小火，煮三分鐘。
  11. 青蔥洗淨，用乾淨的切菜板和刀去根，切成小蔥粒備用。
  12. 把金針菇加入鍋中拌勻，繼續煮至雞塊熟透。試味，假如不夠鹹時加點醬油。
  13. 加紹酒拌勻。轉中大火。如果鍋中的汁太稀，把生粉和冷水拌勻，加到鍋中打獻。
  14. 待鍋中物收乾到喜愛的濃度時便可熄火。加入麻油拌勻，灑下蔥粒便成。

    15. *我一試就成功了，此菜有着醬料的香味，又有點甜味，我想照此法做個素菜也不錯。

 

 

Amber’s Chicken Curry


I am sharing this home cooking recipe because my friends at church liked it.


Ingredients

    4-5 chicken thighs
    3 carrots (around 0.5 to 0.75 lb.)
    1 onion
    1 potato
    4 large pieces of Chinese fried tofu (optional)
    ½ cup of unsweetened evaporated milk (optional)

    1 tbsp. cooking oil

    1½ to 2 cups of water

    Seasoning (Please adjust the following to your own taste):
    2-3 tbsp. of curry powder
    2-3 tbsp. of light soy sauce
    1 tsp. of fish sauce (optional)
    1 tbsp. of sugar

Method

  1. Peel, wash, and cut carrots into ¼” thick slices.
  2. Peel, wash, and cut onion into thin strips.
  3. Cut Chinese fried tofu into bite-size pieces.
  4. Remove skin and fat from chicken thighs. Cut the meat into bite-size pieces. Save the bones for other recipes, such as chicken stock.
  5. Peel, wash and cut potato into bite-size pieces.
  6. Heat cooking oil in a pan over high heat.
  7. When smoke starts to appear, add onion strips and stir fry for around one minute.
  8. Add chicken pieces to the pan. Stir fry for one minute. Add sliced carrots. Mix well.
  9. Add curry powder. Mix well. Add water, light soy sauce, fish sauce (if desired), and sugar.
  10. Add potatoes and fried tofu. Mix well.
  11. Cover the pan and when the liquid comes to a boil, turn the heat down to medium/high or medium.
  12. Simmer for around fifteen to twenty minutes or until the chicken pieces are cooked through and the potato pieces are soft. Stir the ingredients once in a while.
  13. Check to see if you need to adjust the seasoning in the middle of simmering.
  14. When the dish is done, add evaporated milk (if desired), mix well, and turn off the heat.
  15. Serve with a green salad and over a bed of steamed rice.

 

Note:

I decided to add the non-traditional ingredient for curry dishes, Chinese fried tofu, to this dish because the fried tofu pieces absorb the curry sauce well. This is a delicious way of using this ingredient.