Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Wednesday, September 28, 2011

My Cooking Journal 22 - Herbal Chicken Slow Cook Soup

Oh my God! My "part-time lover" (laptop) really give me lots of problem lately, kind of frustrating coz I have difficulty browsing internet and my lover just “hang” himself whenever he likes it.  

Oh no! I gonna need some Chicken herbals soup to strengthen and tonify my brain and body. To me, its kind of painful and irritable when comes to tackle computer problem. My hubby had helped me to reformat the entire system but problems still occur inevitably.

Talking about Chinese Chicken herbals soup, it is one of the best soups that will help those with weak body constitution to strengthen and tonify their body system. Of course it must be used with right proportion of herbs and ingredients. Otherwise, overdosing or under dosing of the herbs will not benefit your health and the former will cause harm to you. It is also crucial on the type of pots that you use to brew the soup. Claypots or ceramic pots are best for brewing soups. Stainless steel pot can be used but not on metal or aluminium pots. Some herbs might react with the metal pot therefore; reduce the effectiveness of the herbs and your effort will be wasted.

My Ingredients:

The dry ingredients that I used can be easily obtained from any Chinese Medical hall and some common one like red dates, dry mushroom, wolfberries can be easily purchased at any supermarket.  Here are some basic introductions of the ingredients/herbs that are used for my Chicken Soup:

Chicken meats are rich in proteins, fats, Vitamin A, B, C and D. However, it is important to remove any excess skin before cooking to reduce the fats and cholesterol contents will give you a clear and less oily soup base. It is preferably to use kampong chicken as it is less fatty and using whole chicken will also retain its rich flavour and moisture at tip top quality.

Dry Scallops (乾瑤柱):  contains vitamin B12, Magnesium, Selenium, Protein, Fat, Calories. It is often use to add flavour and sweetness to the soup and is good for improving your immunity.   

Dry Chinese Mushrooms (Shiitake): High in protein, low in fat, Vitamin B2, help to treat cold, flu, stimulate immune system, fight against infection and suppress cancer cells spreading. It is also good for adding flavour to your soup. 

Dry Huai Shan (淮山) also known as Chinese Wild Yam or Shan Yao (山药):  Has neutral property. It helps to nourish the spleen and stomach and strengthen the kidneys and lung. It has the ability to lower blood sugar and cholesterol levels, promote fluid secretion and clear urine protein, stops diarrhea, cure cough and reduce phlegm and thirst and can be used to strengthen those with weak body constitution.

Dry Yu Zhu (玉竹): With cooling effect that helps to tonify yin, boost internal fluids level, balance heatiness, contains Vitamin A which is good for skin as it helps to moisten skin dryness, ability to nourish your dry lung and strengthen your stomach, relieve dry cough, dry throat and thirst. But people who have loose stools, spleen deficiency, stomach deficiency, phlegm stagnation is not suitable and is best to consult your physician before consume.

American Ginseng (西洋参) : It tastes bitter and has cooling effect that is capable to promote production of body fluids, reduce heat in the body, moisten the lung and boost the body’s collagen levels. It also can reduce dry and thirsty mouth and throat, boost energy (reduce fatigue) and boost immune system, relieve menopause symptom for woman, regulates blood sugar level and effective for treating diabetes, calm the brain, boost the heart. It helps to harmonize your entire body system and maintain healthy function of spleen, stomach, heart, brain and nervous system. Avoid taking carrot, radish and tea if you are taking American Ginseng. This will reduce the effectiveness of the herb.

Chinese Almonds (杏仁) : They are two types often known as Southern (南杏) and Northern (北杏) Chinese almonds.  The former is larger in size and sweeter whereas the latter is more aromatic and bitter.  Northern is more beneficial than southern and is often used in soup to smooth inflammation in lungs, treat cough, calm wheezing, moisten intestines and unblocks bowels. It is effective for clearing the airways in lung and smooth breathing.  

Red dates (红枣) : It is rich in Vitamin A, B2, C and E, minerals such as phosphorus, calcium and iron. It helps to reinforce the blood-building function of heart, strengthen body immune system and is often use as a sweetener in the soup.

Wolfberries (枸杞子) : It contains essential amino acids, vitamin C and B2, iron, potassium, zinc, selenium, phosphorous, calcium and germanium and also with small amount of vitamin E, dietary fiber and proteins. Is good for curing giddiness, cough, thirst and reduce heat in the body. It can tonify your kidney and liver, nourish your lung and improve vision. With the sweet taste, it is often use as a sweetener in the soup.

Ingredients:

  1. 1 Kampong Chicken (whole)
  2. 4 pieces Medium Dry Scallop
  3. 3 pieces Dry Mushroom
  4. 4 slices Dry Huai Shan
  5. 20g Dry Yu Zhu
  6. 2 slices Ginger
  7. 2 tablespoon American Ginseng
  8. 1 tablespoon Wolfberries
  9. 6 pieces Red Dates
  10. 1.6 litres of water

Thursday, March 24, 2011

My Cooking Journal 5 - Braised Chicken Wing & Mushrooms with Soy Sauce

This is one of my favourite dish that I used to cook very often in Dubai. It takes approximately 1 hour 30 minutes to prepare and cook. Not suitable to cook if you are rushing for time. But I really love the taste!

Ingredients:
  1. Chicken wings (8 pieces) - Chop them into 3 sections
  2. 1 clove of garlic (diced)
  3. 1/2 inch of ginger (Sliced)
  4. 1 Yellow/White Onion (diced)
  5. 3 stalk spring onions (cut into 1/2 inches) - green part for garnish
  6. Dried Mushroom (6 to 8 pieces) - soak in cold water for about 30 minutes
  7. 1 tablespoon light soy sauce
  8. 1 teaspoon chinese rice wine (optional)
  9. Small pinch of pepper
  10. 1/2 teaspoon of Sugar
Seasoning:
  1. 1 tablespoon dark soy sauce
  2. 1 tablespoon light soy sauce
  3. 1/2 teaspoon of Sugar (preferably brown sugar)
  4. Small pinch of pepper
  5. 1 teaspoon of Sesame oil
Methods:
  1. Marinate the chicken wings with the above seasoning for 1 hour - set aside
  2. Heat the oil over medium-high heat in a wok
  3. Add ginger, garlic, yellow onions, white part of spring onions, stir until softened.
  4. Add the chicken wing and cook until brown.
  5. Add mushrooms, water (water level enough to cover the chicken wing), 1 tablespoon of light soy sauce, 1 teaspoon chinese rice wine and bring to boil. Reduce the heat, covered and simmer for 1 hour.
  6. Add 1/2 teaspoon of sugar, pinch of pepper, simmer, uncovered for another 20 minutes. Taste and adjust seasoning, add more soy sauce, sugar or pepper as desired.
  7. Garnish with the green part of sping onions.

Method 3.
Method 4.
Method 4. (Chicken turned brown)
 
Method 5.

Method 7. (Garnish)

Wednesday, April 8, 2009

My Cooking Journal 1 - Steam Chicken Thigh with Oyster Sauce

I have always wanted to compose my very own "secret recipe" journal to remind myself of my "creative" cooking during my times in dubai as a FULL TIME home-maker. I still remember the last time that I cook for myself and husband (boyfriend then) was when I were studying in Adelaide in year 1999-2000. When back home in S'pore, I would rely on my mom for my meals at home. I don't need to scatch my head and having headache about what to cook for the family. My mum will take care of everything. Now and then, I have to think of different kind of dishes to cook for the family. I started to realise being a house wife wasn't an easy task especially when at the same times you need to baby-sit a 16 months toddler . He can drive you crazy and make your day hectic.

First of all, I wish to start off with a simple dish that my husband and myself would enjoy. I also wished to highlight that some S'pore ingredient is unavailable in Dubai. For example, dried scallop, local Anchoy also known as ikan bilies or dried shrimp (they do have in Middle East style), XO sauce, hor fun (or kuay tiao), thicker bee hoon where we used for laksa etc...Any way, this dish is very easy to prepare and it takes only 20 minutes to cook and 15 minutes for preparation.



Ingredients:


1) Chicken Thigh, 7 pieces - remove extra skin and fats
2) Ginger, 1 piece - minced
3) Garlic, 1 clove - minced
4) Spring Onion, 1 - chopped5) Red chillies, 1 - chopped




Seasoning:
1) 2 tbsp oyster sauce
2) 1 tbsp dark soy sauce
3) 1 tbsp sesame oil
4) 1 tsp sugar (prefer brown sugar)
5) dash of white pepper
Methods:

1. Arrange the chicken thigh in a plate and marinate them with the above seasoning for 1 hour

2. Spread the minced garlic, ginger and chillies on top of the chicken thigh
3. Then set the wok, when the water is boiled, steam it for 20 minutes

4. When done, sprinkler spring onion on it and is ready to serve