Chicken Nestled Paus-鸡窝包

 

 

You will feel funny when looking at this pau.If you feel want to eat pau and 'lo mai kai' but it will too full.This is what you want.It is a pau with glutinous rice filling.

 

 



 Recipe source : Y3K cookbook-PAUS by Coco Kong

Ingredients for skin

( A )-Mix together
1tbsp instant yeast
130ml water
( B )
250g pau flour
20g wheat starch flour
50g icing sugar
1tsp white vinegar
20g shortening

Ingredients for filling

( C )-Marinated for 1 hour
1 pcs of whole chicken leg-cut into pieces
1tbsp oyster sauce
1tsp dark soy sauce
1tsp sesame oil
1tsp say sauce
1tsp sugar
1tsp chinese cooking wine

( D )
1 medium onion-diced
5-6 dried mushrooms-soaked and diced
2-3 buttom mushrooms-sliced
 
( E )
1tbsp dried shrimps-soaked and diced
 
( F )-Mix together
300g glutinous rice-soaked for 4 hours,drained,steam over high heat for 20 min.
1tsp dark soya sauce
1/2tsp mushroom seasoning
60ml water
some salt,sugar and pepper for taste

( G )
3-4 salted egg yolks-halved ( if you want to use whole egg yolk,steam the yolk until cooked )
100-150g charsiew

( H )
8pcs small size mushrooms-soaked

For thickening-mix together
1 1/2 tbsp cornflour,65ml water

Method

1. For filling:Heat wok with some oil,saute ing ( D ),add in ing ( C ) and some water.Stir-fry untill the chicken is cooked then thick it with cornflour mixture.Dish up and let it cool.Divide into 8 part.
2. Heat wok with some oil,saute ing ( E ),add in ing ( F ),fry well.Dish up and let it cool.Divide into 8 parts.(I didn't soak and steam the glutinous rice cos i using my pressure cooker to cook the glutinous rice.I saute ing ( E ) then add in raw glutinous rice mix with the seasoning and put in water cover the rice and press high pressure for 3 min.After 3 min let it sit inside the cooker for another 3 min.)
3. For skin:Combine ing ( B ）in a big mixing bowl then add in ing ( A ),mix well.Knead the dough for 2 min till becomes shiny and soft.Cover the dough with cloth and proof for 30 min.Divide into 60g each part.You can get 8 parts.
4. To shape:Knead no.(3) into long and slender shrip,coil into a circular ring around exterior bowl loosely.Repeat process.Cover and proof for 30 min.
5. Bring water to boil,place into wok a steaming rack.Lay a piece of cloth on top.Arrange no.(4) on it.Steam over high heat for 5 min.
6. Remove the pau from the bowls,lay it upward onto foil cups.Place in 1 piece ing ( H ),( G ) and filling no.(1) then cover it with no.(2).Repeat process.
7. Bring the water to boil,place into wok a steaming rack.Lay a piece of cloth on top.Arrange no.(6) on it.Stream over high heat for 10min or until cooked.

             

 

 

 

 

Teriyaki Chicken

Nothing i can say about this chicken...One word...Yummy....Hahaha!!...My family love it...That all i want...
Because of want to make castella cake,i bought one bottle of mirin.Only a small bottle.If only use for making castella cake,it really a bit hard to finish the mirin.I don't want keep the mirin too long.If not i will forget about it.So i look for some recipe that using mirin.
I remember i have see before that teriyaki sauce is make from mirin.It very good because it use lot of mirin.I can finish my mirin faster.It easy to cook
too.Not much ingredients.

Ingredients
9 medium size chicken drumsticks
4 cloves garlic (mashed)
5 slices ginger
3tbsp cooking oil
2 stalks spring onion

Teriyaki sauce
1/2 cup mirin
1/2 cup soy sauce ( i using japanese soy sauce )
2tbsp sugar

Method

1. Cook Teriyaki sauce till boiling and continue to simmer for 3 mintues at low heat.Leave cool.
2. Put the chicken,other ingredients and Teriyaki sauce in a bowl.Mix well.Marinate at least 2 hours.
3. Bake the chicken in preheated oven at 220'c for 35 mintues or until cooked.
4. Brush the chicken with remaining Teriyaki sauce for few time while baking. ( i do it every 10 mintues )
5. Serve it.

 P/S : You also can use ready to use Teriyaki sauce.It sold in supermarket

Ginger Chicken Drummets

The mid-joint i already use it to make Thai Style Chicken Wings.Left the drummets.I sitting at there thinking what i can do with the dummets.I scrape the drummets into boxing shape.Still don't know what i want to cook with it.Lazy to think.Same as the Mix Herb Bbq Chicken,i see what seasoning i have in my kitchen.Lucky it came out taste good too.Hahaha.....

Ingredients

6 chicken drummets 

10g ginger,grated

3tbsp oyster sauce or hoisin sauce or abalone sauce

1tsp fish sauce

1/2tbsp chilli sauce

1/2tbsp soy sauce

1tbsp sugar

1/2tbsp water

Method

1. Wash and scrape drummets into boxing shape.
2. Marinate with above ingredients at least 2 hours.Taste better marinate overnight.
3. Brush some oil on the baking pan and bake in preheated oven at 220'c for 20 minutes or until cooked.

Thai Style Chicken Wings

 

It look like deep-fry,right?No...i grill it.I using up and bottom heat.Actually the recipe is bake in oven. If bake, the skin not so crispy.So i try grill.It came out like deep-fry.The skin so crispy.The sesame so fragrant.

Go with the dipping sauce....Yummy .... Yummy......

 

Ingredients

6 pieces chicken wings ( mid-joint with wing tip )

50g fish paste

50g minced pork

1tsp chili (chopped)

2pieces water chestnut (chopped)

1/2tbsp corn flour

1/2tsp fish sauce

some pepper

1/2cup corn flour for coating

1 egg white (beaten)

some sesame seeds

Dipping sauce (Mixed)

1tbsp water

1clove garlic (chopped)

1tsp fish sauce

1tsp lime juice

1tsp sugar

2 chilli padi

Method

1. Debone mid-joint of chicken wings. ( No body help me to take the camera,so i can not post how to debone the chicken wing.)
2. Mix fish paste,minced pork,chilli,water chestnut,fish sauce,corn flour and pepper.Stir well until mixture is firmed.
3. Stuff chicken wings with the above mixture.
4. Coat chicken wings with corn flour,then dip into egg white and coat with sesame seeds.
5. Bake the chicken wings in preheated oven at 220'c for 25 or golden colour.Or grill using up and bottom heat.
6. Serve with the dipping sauce.

Mix Herb Bbq Chicken

This mix herb bbq chicken i use what even herb i got inside my fridge.Here is what i have.......

Ingredients

6 medium size chicken drumsticks

1/2tsp paprika

1/2tsp black pepper

1/2tsp italian herbs

1/2tsp cumin ground

1/2tsp garam masala

1tbsp concentrated chicken stock or abalone sauce or oyster sauce

Method

1. Wash the chicken drumsticks.
2. Put all the spice in a bowl and mix evenly then put in the chicken.
3. Marinate it at least 2 hours.Better marinate it overnight.
4. Bake 220'C for 30 minutes or until golden brown.

Double Boiled Coconut Black Chicken Soup

My mother long time didn't make this soup already.So yesterday i went to wet market,bought one big coconut and a black chicken.I using my multifunction pressure cooker to double boil this soup.No need watch the fire and water.Taste same as using gas or charcoal.

Here is the recipe :

Ingredients

1 big old coconut

1/4 black chicken

Yu Zhu

Red date

Dang Shen

1cup coconut water

some hot water

salt to taste ( but i didn't put salt because all the ingredients is sweet.It enough taste for me.)

Method

1. Boil some water.
2. Clean the coconut and black chicken.Cut the chicken into 4 price.
3. Rinse the yu zhu,red dates and dang shen.Yu Zhu and dang shen may contain dirt.Remove red dates seeds.
4. Put all the ingredients into the coconut.Pour in the coconut water and hot water inside the coconut.Remember put only 90% full.
5. Cover it and simmer at high heat for 15 mins then turn to lower heat simmer for 4 hours.
6. Turn off the heat and taste the soup 1st before put salt.
7. Serve hot.

Chicken Floss

I made this chicken floss not because of Chinese New Year.I remember when i was a kid,aunt next to my grandpa shop like to make pork floss.She told my mom the pork is from the soup because her family only drink the soup and don't like to eat the pork.If throw it away very 'sayang'.So she use the pork to make pork floss.Until now i still remember the taste.I love it very much.I don't like chicken or pork floss sell at the shop because it too dry.I only like pork floss from that aunt.I still remember everytime she make pork floss,sure i will stand beside her and wait for the pork floss.The aunt will give a big pack of pork floss.I can finish it by myself.It really taste very good.But now i can not taste back the pork floss.So sad.

So,i try to search for chicken or pork floss recipe.Finally i found it.When i tell my mom i want to make chicken floss,she told me,aunt next to my grandpa shop is using pork not chicken.Oh.....my  mom still remember that aunt.Here is the recipe :

Ingredient

600gm chicken breast (cut into small,follow the line on the meat)

2 cloves garlic

1tbsp oil

2 bowl water

2tbsp soy sauce

1tbsp sugar

1tbsp chinese wine

1tbsp sesame oil

1tsp pepper

1tsp five spice

Method

Use a large bowl.Put in water,sugar,soy sauce,chinese wine,sesame oil,pepper and five spice.Mix well.

In wok put oil and garlic.Fry until slightly  fragrant.

Then put in the sauce mixture and chicken meat.

Let it boil until the sauce dry up.

Keep stir-fry until the chicken meat become flossy,golden and light.

HAPPY CHINESE NEW YEAR.........

Salted Egg Yolk Chicken

When i saw this recipe at Wendy blog.I tak boleh tahan.Hahaha....Because i love salted egg very much.I plan to cook this on Chinese New Year.So yesterday i try it 1st.Taste very good.I think my family will love it.

Recipe Source : Wendyywy
Ingredients (A)

3 pcs whole chicken leg,cut small

1/2 tsp salt

some pepper for taste

1 egg white

1cup tapioca starch

oil for deep frying

Ingredients (B)

3tbsp butter

3 sprigs curry leaves,remove the leaves from stem

2 to 3 chili padi (bird's eye chili)

4 salted egg yolk,steamed and mashed (I use homemade salted egg)

3tbsp evaporated milk (but i use fresh milk cos i don't have evaporated milk at home)

1tsp oil

1tsp sugar

some salt for taste

Method

1. Mix chicken with salt and pepper.Then put in egg white.Marinate for 1/2 to 1 hour.After that coat chicken with tapioca starch.Deep fry the chicken until golden and crispy.For best result use pot to deep fry the chicken.It more crispy and save oil.
2. In wok put in oil and butter.Put in curry leave and chili padi.When they are fragrant,put in salted egg yolk and cook until it fragrant.Then turn it to low heat and put in milk and sugar.
3. Turn back to high heat and cook until very bubbly.Then put in chicken and toss until well coated.
4. Serve hot.

Chinese Herbal Chicken

When i saw Chinese Steamer Herbal Chicken at Nasi Lemak Lover blog ,i call up my mum and tell her that i want to eat herbal chicken.But she say we don't have chicken at home.Then i say never mind la.Sunday only go to market buy chicken.But on saturday my mum told me that she bought one kampung chicken.Wah.......i so happy...no need wait until monday...( Because sunday afternoon i go to kl for Jacky Cheung 1/2 century tour).Here is some chinese herbal and ingredients i use to cook this Chinese Herbal Chicken : 

 Kampung chicken

Dang Gui and Qian Kong.

Yu Zhu.

Dang shen. 

Red Date.

Ginger.

Some salt for taste

5tbsp Chinese cooking wine

5tbsp Ginger wine (my mum made by herself)

1 cup water

1 bottle of chicken essence

Place a big piece of  foil on a big bowl.Put all the ingredients in and wrap it.

Steam for 30-40 min.Depend on how big the chicken.

Wait...wait....and wait......di...di..di...my pressure cooker calling me....

ok...the chicken is done....yeah...

Remember serve hot....