Chinese Red Glutinous Rice Wine Stewed Chicken

Sigh …. I’m in heaven ….

Thank you, Pris!

It’s been too long since Priscilla’s grandmother fed me my first taste of this very traditional Foo Chow (Hock Chew) dish. Stewed Red Wine Chicken. At the first look of it, I was a little scared. But after the first bite ….. I made the little old lady happy by asking for a second helping. Or maybe she just thought I was such a greedy girl.

She’d passed away two years ago. Bless her soul. 

There goes my chance of having more of this wonderful dish, or so I thought. 

I did give the commercial ones a try and they have never been up to par. It’s either too sweet or too sour. Seriously, I thought this was a difficult dish to make. 

Another friend made some for me when she’d got a homemade batch of the wine and lees. And I went off to heaven again. Sigh … will I ever be able to make this myself?

Then Priscilla came for a visit and brought me a bottle of homemade red wine and lees (made by her niece), recipe handed down from grandma! Gosh … I didn’t know if I could pull this off. 

Well waddaya know? I did. I know it doesn’t look like the real thing. Hey, it’s my first attempt but the taste is just as heavenly as I remembered it. And you know, it isn’t rocket science. In fact, I took the lazy way out and just dumped everything in the slow cooker.

You’re suppose to sauté some ginger for garnish and brown the chicken pieces before stewing. Oh what the heck. 

By the way, this isn’t red wine made from grapes. It’s made from red glutinous rice. So, basically, it’s a rice wine with a glaringly vibrant deep red. That’s why it’s so scary looking. 

INGREDIENTS

Half a chicken, cut into large chunks

1 heaped tbs Chinese glutinous red wine lees

1 cup Chinese red wine

1 tbs soy sauce

1 tsp sesame oil

1 tbs finely grated ginger or ginger juice

5 - 6 pieces thick sliced old ginger

METHOD

(Like I said I did the lazy easy way)

Marinade chicken pieces with the lees, sesame oil and grated ginger. 

Leave for 30 mins to an hour

Plonk chicken into slow cooker.

Add sliced ginger, Chinese red wine and soy sauce.

Set slow cooker to High and cook for about 2 - 3 hours or until chicken is cooked. 

(You don’t want to overcook the chicken or it’ll fall off the bone)

Serve as is with fluffy white rice or the traditional way, over cooked rice vermicelli.

*What I’d learnt from this dish. It isn’t in the cooking. It’s in the wine making. Good wine makes good stew.

The commercial stuff …. yuk. Chinese glutinous red wine making is an art.

Hot Sauce (Sriracha) Chicken Wings

There are so many types of chilly sauce here, locally made to suit our very fireproof tastebuds. I’ve only come across the name “Sriracha” in the American blogs and recipes. And I don’t think it was even on our grocer shelves til recently. 
I’ve ignored it for the longest time, never having a need for some foreign brand telling me it’s better than what I can get at home. 

Then this recipe popped up. The gooey deliciousness got to my tummy and I. 
Drool, I did. Make, I want.

I was sure this could also be made using our local chilly sauce / hot sauce. But then, I’ve never tasted Sriracha. Who knows, maybe it’s got an interesting flavouring that makes the recipe. Gotta get a bottle. Bought, I did.

Meh. It’s hot sauce. Chilly sauce, minus the sugary sweetness that many of our local brands favor. Now I can truly say … yes, this can also be made using our local chilly / hot sauces … minus the honey.
The thing that makes this more interesting is the bergamot leaves. It gives it an exotic flavor and a beautiful scent to the whole “burn my tongue silly”. 

(Recipe adapted from Slow Roasted Italian)

INGREDIENTS

6 chicken wings (drummets to tips, whole or separated)
1/2 cup Sriracha sauce
1/2 cups honey
1 tbs butter
juice of 1 lime
2 tsps finely shredded bergamot leaves (lima purut), divided

METHOD

Toss everything with 1 tsp of shredded bergamot into a slow cooker. 
Stir to coat chicken wings.
Cook on high for 2-3 hours. 
Remove wings gently (gets very tender and might fall to pieces) and place on a lined baking pan.

From this point, you can broil the chicken wings immediately and baste with the watery liquid or reduce the liquid to a thick syrup and then baste and broil and baste and broil …. to your heart’s content and until it’s slightly caramelised.

Remove from oven.
Sprinkle with remaining 1 tsp shredded bergamot leaves and serve warm.

Down Memory Lane : Leek and Tofu Stir Fry

There are comfort foods and then there are comfort foods that remind you of your childhood. 

There are so many of them from the good young days, I can’t remember them all. Then you see a particular ingredient at the market stalls and it triggers that inner childhood tummy pangs. Some of which I used to hate eating before but all of a sudden develop a hunger and craving for it …. strange. No …. no durians yet. That would take some serious doing.

This was one of the dishes my Chinaman uncle used to love as a condiment to his porridge. Porridge as in Chinaman rice porridge, not the oat porridge westerners eat every morning. 

I also used to dislike rice porridge. It was bland, boring, colourless, textureless … but I guess that’s why the condiments that go with it. But you’ll be amazed at the way a typical Chinaman eats porridge and how much of it is shoved into the mouth with their chopsticks while accompanied by the minutest sliver of condiment and then followed by another five to six shovels of porridge.

I eat (if I had to and it’s usually when I’m sick) a spoonful (yes, I use a spoon. I would have porridge all over my face and lap if I tried using a chopstick) of that bland, boring white mush with a gazillion condiments. That’s sick food. Yes. 

Oh forgive me my ancestors … sigh.

I’d forgo the porridge and have all them condiments with white fluffy rice. So much better. 

I’ve always loved tofu. Leeks only in leek and potato soup. Then one day…….a bunch of leeks called out to me from a grocer’s shelf …. and the rest, as they say, is … in my tummy! Yum!

Of course I had this with rice … not porridge. I’m not sick, you know.

INGREDIENTS

Bunch of leeks, whites and greens, sliced whichever way you like

Firm tofu squares

Oyster sauce

Sesame oil

Oil for sautéing

Optionals:

Thinly sliced / minced pork or chicken

METHOD

Heat oil.

Brown tofu squares on each side. Remove from pan.

Slice into thick slivers.

Set aside.

Brown meat in the same pan. Add a little more oil if need to. 

Stir in leeks until slightly softened. Longer if you prefer it softer.

Add oyster sauce to taste.

Stir in sliced tofu.

Turn heat off.

Add a dash of sesame oil. Stir to mix. 

Dish out and serve.

To make it a little more fancy, sprinkle on some toasted sesame seeds.

Enjoy! And welcome to the Chinaman’s world.  

Thanksgiving Roasted Duck & Sundried Tomatoes Pasta

Okay, so I cheated, and used a store bought roasted duck. 
Hey, Thanksgiving isn't even celebrated big time here. It should, if not just to remind everyone to be thankful and doesn't have to be about any country's traditions and shmaditions if you don't want it to be. Gratitude is the keyword, not stuffing, yams or turkeys .... or even pasta ... well, it can be, but gratitude comes first, and then stuffing, yams and turkeys ... even pasta.

I'm thankful, even after several months of sadness, mishaps and not-nice whatnots, I still have some sanity and strength left in me. Thankful that I still have some time to make and post this. Thankful that you are reading this. Thankful to be here. 
Happy Thanksgiving, everyone!

I've never had to roast a duck (I'm thankful for that too, altho I'd like to try do so one fine day). People seem to like giving me roast duck. I get this quite often. I love roast duck ... any which way. I'm happy.
I was given this, I said thanks. Thanks-given. Thanksgiving ... get it? Oh well ...
This one was roasted in the Cantonese style, with a strong flavor of five spice. You can use any kind of roasted duck meat.
The usual way we enjoy this is with fluffy steamed rice and perhaps some vegetable side dish. 
I like teasing off the meat and using them in all sorts of concoctions. This is one of our favorites.

Notice I don't have any measurements. It's up to you how much you stuff you want in your pasta. Just toss everything in.


INGREDIENTS

Roasted duck meat, sliced
Garlic, finely chopped
Sun-dried tomatoes, sliced (if not using those already packed in oil, soak dried ones in hot water until soft)
sweet basil leaves
salt, to taste
chilly flakes, optional

prepared pasta (I used Vermicelli, the finer spaghetti)


METHOD

Saute chopped garlic in a little oil until fragrant but not burnt. (If you have duck fat, it would be awesome!)
Stir in chilly flakes, if using.
Add in duck meat. 
And then the tomatoes.
Stir fry for a couple of minutes.
Toss the prepared pasta to mix evenly with everything.
Season with salt to taste.
Finally add in the sweet basil leaves just before serving.


Sounds simple? I can tell you, the sun-dried tomatoes, basil and the roasted duck goes perfect with each other! 
This is actually similar in method to the shrimp/seafood pasta recipe, just a twist to the ingredients.



                         ~ Thank you for being you ~

Lotus Leaf Glutinous Rice Packets

(adapted from here and there)

Not exactly Birkin, Coach or LV .. but far yummier 

It does look like fine leather, doesn't it?

Ever since making my first and last attempt of the glutinous rice dumpling (bacang/chung) wrapped with bamboo leaves, I vowed never again after an agonizing 2 weeks of suffering from a major rash breakout. Who'd have thunk I'd be allergic to the little fine, prickly fuzz on the leaves? 
I'd found some dried lotus leaves tucked away in my pantry from god-knows-when, and decided to use them instead to make these little rice packets. 
The flavor is a little different from the bacangs, a small part of it due to the different types of leaves used, a little less intense. More like Lor Mai Fun ... or is this Lor Mai Fun? Do I know my Chinese dishes or what?

You can prepare this ahead of time. Keep the bundles in the freezer and steam it when you want it.


INGREDIENTS
(makes 4 small-ish packets)

1 cup glutinous rice, washed & soaked for a couple of hours

1 small onion diced
2 large cloves garlic, chopped
1 small knob young ginger, julienned

4 -5 medium sized, dried shitake mushrooms, soaked until soft & sliced
1/4 cup dried shrimps, soaked to soften, drained and coarsely chopped
1/4 cup diced char siew / chinese bbq pork
1/8 cup Chinese preserved sausage (lap cheong), diced
1 cup diced chicken meat, marinade with 1/2 tsp white pepper, dash of Chinese rice wine & 1 tsp cornstarch

chopped scallions, for garnish

2 double-layered halves lotus leaves, cut into quarters.
(That means you'll get 4 double-layered quarters)
*Note: The leaves usually come folded in halves. Do not separate the 2 layers. Having a double layer ensures the holes (if any) are plugged up.

Seasoning Ingredients
Mix everything in a bowl:

1/4 tsp sesame oil
3 tsp light soy sauce
2 tsp oyster sauce
1 tsp Chinese rice wine
1/8 tsp sugar
1/2 tsp 5-spice powder


METHOD

Drain glutinous rice. Put into rice cooker with 1/2 cup water and a pinch of salt. Cook and cool.

While the rice is cooking, saute the dried shrimp in a little oil until fragrant and slightly crispy. Remove from pan.
Heat another tbs of oil in the same pan and saute the chopped garlic, onions and ginger until lightly browned and onions are soft.
Toss in the diced, marinaded chicken and cook until browned.
Stir in the mushrooms, preserved sausage and bbq pork.
Add in the cooked glutinous rice, fluff it out a bit, add in the seasoning mix and stir everything together to combine evenly.
Leave aside while you prepare the lotus leaves.

Put a wide pot of water to boil. Soak the leaves in for about 10 minutes, turning them over if needed.

Remove the softened leaves gently, pat dry and trim off the hard tip as illustrated below. 

Divide the rice into 4 portions. Put one portion onto the lower center of one leaf and wrap according to the diagram, tucking in the end securely.
(*Note: I have come across some suggestions where it's done the opposite of how I wrap this but I've found it easier to tuck in the narrow end. Wrap it any which way you like as long as it doesn't accidentally open up in the midst of steaming. Or tie it with vine if you wish).

Steam packets over high heat for 10 mins.
To serve, make a diagonal cross cut on the top of the packet and fold the flaps outwards. Sprinkle with chopped scallions.
Eat while hot.

Pumpkin, Roasted Duck Meat Steamed Kuih

When I was a kid, my neighbor (I wonder where they've disappeared to?) used to make a delicious steamed pumpkin kuih (a twist to the steamed taro kuih), similar to this. She'd used pork and not duck. I happened to have some odds and ends pieces of a Chinese roasted duck sitting in the fridge ... too boney for anything and it would be such a waste to toss out. So I salvaged them, peeled and teased the meat and skin out of those bones, diced them up and added to this instead of the usual pork. I thought the amount was rather small and would have loved to have more of it so that the flavors can shine through a little more. 
I saw Sonia's no-meat version and knew I had to make it. (See it here).
The addition of the duck was a spur of the moment madness that turned out quite well. All inventors, musicians and artists have to be slightly mad to succeed ... not too sure about cooks tho.
(Those who have used rendered duck fat to cook ... you know the flavors of heaven).


INGREDIENTS

65 g shredded / finely diced Chinese Roasted Duck meat incl skin (This was all I had. I'd recommend more than this amount. Say, about 100 - 120 g)
200 g pumpkin, diced
250 g rice flour
20 g tapioca starch
450 ml water
70 g dried shrimps, soaked to soften, drained and coarsely chopped
10 shallots, sliced

Seasonings

1 tsp salt
1 tsp sugar
1/2 tsp chicken stock powder
1/2 tsp white pepper powder

For garnish

chopped spring onions
chopped red chillies (seeded)



METHOD

Grease a 9.5 " round and 1.5" deep cake tin. (I used a disposable foil tin).
Prepare steamer.
In a mixing bowl, combine rice flour, tapioca starch and water and stir to a smooth watery batter.
Add in all seasoning ingredients. Mix well.
Heat about 2 tbs spoons of oil in a pan. 
(*Note: I highly recommend a non-stick pan for this).
Saute sliced shallots til golden brown. Add dried shrimp and saute til fragrant.
Dish out half of the mixture for garnishing.
Add in pumpkin to the remaining half in the pan and stir til pumpkin is cooked. 
Stir in diced roasted duck meat.
Lower heat, and pour in batter., stirring quickly and continuously, until it thickens into a paste. (Do not allow it to get too thick, otherwise you'll be chewing rubber)
Pour paste into greased cake pan, level the surface with a spatula and steam over high heat for 50 mins.
Remove and cool before slicing. 
Garnish with the remaining shrimp/shallots mix, chopped spring onions and chopped red chillies.
Serve with a sweet chilli sauce.

Oven Fried Chicken

There is a shop in Ipoh, one of the northern states in Malaysia, famous for their salt baked chicken. And then there's the lesser known one just 2 roads away. I'd found it by accident trying to find the more popular shop. After buying one from there, we went further up the main strip and found the other. So, I had to buy another chicken. Why not? I need to compare, right?

And the verdict .... I like the one from the underdog. I can't quite put my finger on why I prefer that. It could be that it's more herbally, the chicken tastes more free- rangey (yeah, that's a word). You know how free-range chicken meat is a little tougher and stringier than commercially bred chickens? Well, it's like that.

Anyway, point of the post is, I've been trying to replicate the flavors at home and haven't had much luck. Sometimes, one may get all the spices and seasonings correct but it's in the tweakings of the proportions that can make or break a recipe.

Or, you might get lucky and have a fairy-blogmother send you the perfect concoction in a packet!

In this case, it was Elin of Elinluv's Tidbits Corner. (Thank you so much, Elin!) Actually, she sent me this a while ago and I've been happily using the spice mix in different ways and each time trying hard to get a nice pic to do justice to her generosity and kindness. But each time it gets gobbled up so quick, or folks complaining about the chicken getting cold and not too appetizing ... you get the picture ... or not.

This was also a technique I learnt from Shannon of Just as Delish ... Oven Fried Chicken. Yup, Oven + Fried. Nope, my brain ain't fried, just the chicken. I love this way of cooking chicken. Of course, it doesn't get as crispy as deep frying but there is a delicate crunch minus the usage of potfuls of oil. I hate deep frying. I don't hate eating fried foods, just hate doing it myself. You can get Shannon's version here.

I used what Elin sent me to marinade this. The original recipe calls for the chicken to be baked in a salt crust or as the packet of spices instructed, to use the foil included as a wrap. But, like I said, I'd used the oven-baked way instead for today. You can see how it's supposed to be done using the foil here, at Elin's.

Either way, it's easy, no hassle, no mess, no extra oils ... no kidding!

If you can get your hands on this packet of spices, I highly recommend it. For the folks who aren't of this world ... I mean, this side of the big blue .... try out this way of "frying". I'm very happy with it and I'm sure you will be too. Just use dry-ish seasoning and make sure the coating is sticky and not watery. That's all there is to it!

INGREDIENTS

2 whole chicken legs (with skin)

1/3 pack of salted chicken seasoning (scroll all the way down for pack) / or just use your favorite dry marinade

1 1/2 - 2 tbs cornflour

METHOD

Make slits (or not, I do that to make sure my chicken's thoroughly cooked through) on chicken. (See pic)

Rub marinade all over (chicken, of coz. Oh boy.) and into the slits.

Place in a baggy, seal and leave to marinade in the fridge for a couple of hours (not too necessary).

Preheat oven to 200˚C.

Rub cornflour evenly all over chicken. You'll want a sticky, paste-like coating. If it's too dry add a little water. (Too watery and it won't turn out crispy)

Place a rack (big enough to hold all pieces in a single layer) on a lined baking tray, place the chicken on top and bake, skin side up, for about 45 mins (depending on the size of the pieces) or until skin is crisp and nicely browned. (This is to prevent the chicken from soaking in the juices or fat).

Serve hot with a side of greens or whatever.

*Important note: This is best served hot out of the oven. If left too long, the skin gets chewy. Not advisable to make for the next day.

Simple Cashew Chicken Stir-Fry

(Thank you everyone for helping get this to FoodBuzz Top 9)

Or otherwise known as Kung Pao Chicken.

I wouldn't dare claim for this to be typically Kung Pao. I've massacred the original Kung Pao recipe to suit my chompbuds. The real stuff Kung Pao uses Szechuan peppercorns ... yup, origin: Szechuan Province. And unless you like the numbing sensation of the Szechuan peppers, I'd suggest you omit them.

I did say this was simple. So, simple it shall be with no fancy ingredients, just the usual sauces and stuff you'd find in a standard asian pantry, fridge and freezer.

(Except in my case, you get 5 cans of corn and quince paste, which is anything but standard. And if you have no idea what I'm jabbering about, please visit the post previous to this one. Thank you).

INGREDIENTS

about 2 cups chicken meat, bite sized

2 onions, cut into wedges

4 - 5 dried chillies

1 small bunch scallions, cut into 1" stalks / chopped (or substitute with green/red bell peppers)

1/2 cup roasted cashews

1/2 tsp hoisin sauce

1/2 tsp Chinese thick soy sauce

1/2 tsp light soy sauce

2 tbs oil

1 tbs cornflour

*Note: feel free to adjust the amount of the sauces to suit your taste.

METHOD

Toss chicken and cornflour together.

Soak dried chillies in some water to soften. Remove seeds and drain.

Heat oil in pan.

Saute onions and dried chillies until lightly browned.

Stir in chicken and stir fry until browned. (Add bell peppers, if using, and stir for a minute or so).

Stir in sauces.

Turn off the heat and stir in scallion and cashews.

Serve hot with fluffy rice.

PS: Remove dried chillies before serving or you're gonna drain your district dam. For the sadistic ones, chew on them. Naw ... it's not that bad, but don't take my word for it.

Turducken Pie

Turkey + Duck + Chicken = Turducken, has been around for awhile now, but I've only recently been opened to the idea of making one myself. Instead of the usual chicken-in-duck-in-turkey roll (who says it has to be that way anyway?), I've deconstructed and reconstructed it into a pie! Not surprised? Guess you know me quite well ... PING STRIKES AGAIN!!! Nyahaha!! (Say it with your tongue sticking to the roof of your mouth and in a seriously nasal tone). A blogger friend made a comment recently and made me realise I can't seem to stick to the basic recipe of most dishes. I guess that could probably be termed "weird", "strange", "stubborn", but maybe for a better choice of word ... "eccentric". Yeah, I prefer that one.

Anyway, this was part of the buffet for our Christmas Eve family dinner, with a few good friends. Over the next few posts, I will feature some of the goodies we had that night. And if you figure you want to make them and 25th December has passed, doesn't the song say we have 12 days of Christmas? Party on, folks! Also, something to keep in mind for next Christmas.

For this recipe... I've preroasted the meats, seasoned with just thick caramel soy, molasses and a little oil. You can always season it anyway you like.

INGREDIENTS

1 cup diced roasted turkey meat

1 cup diced roasted duck meat

1 cup diced roasted chicken meat

1 1/2 - 2 cups finely chopped leaks, white parts only

1 1/2 cups milk

1/3 cup flour

1 cup diced parboiled waxy potatoes

1 tbs dijon mustard

1 cup grated cheese (I used a mix of 3/4 cup grated strong cheddar and 1/4 cup grated mozzarella)

puff pastry (I used store bought stuff), or you can use shortcrust (see Quickie Quiche post)

salt and pepper to taste (depending on how salty your cheddar is and if you used salted bacon)

lightly beaten egg for eggwash

grapeseed oil and butter for frying

Ingredients I'd love to have put in but didn't due to fussy eaters and 'non-kosherness' :

chopped cooked bacon

fresh thyme

freshly grated nutmeg

METHOD

Heat butter & oil in pan.

Saute chopped leeks over medium heat until soft.

Stir in flour and stir until lightly browned.

Add milk to the leeks, stirring constantly until mixture is smooth and thickened.

Remove from heat and stir in mustard and cheeses.

Stir in meats and potatoes. Also add in bacon, if using, herbs and spices.

Season to taste.

Leave to cool.

Meanwhile, preheat oven to 200 C, roll and cut out pastry to desired size (you can make hand held sizes like what I did here or make bigger ones).

Press cutout pastry into muffin/pie pans. Fill pastry, brush edges with eggwash, cover with more pastry.

Brush the tops with eggwash, poke a teeny hole on top for it to breathe and bake for 18- 20 mins or until golden.

Serve warm. That's when the cheese gets all sticky, melty, gooey and yummy!


*Freezes well cooked or uncooked.

Christmas Buffet 2011

Disclaimer: Quality of photos are not up to the usual standards due to ravenous guests' growling tummies.

Submitted to: Your Recipe. My Kitchen