Chicken In Hoisin Sauce

The cooking method is the same as my previous post `Pork Leg In Hoisin Sauce', of course the ingredient amount need to be adjusted accordingly. In addition, I added hard boiled eggs. This dish is as good as `pak lor' chicken/pork.

Breaded Chicken Fingers

I like finger foods because they come in bite-sized pieces. I can have a taste of everything without feeling stuffed and even have seconds of the things I enjoyed most. So what's the ultimate finger food? I'd have to say chicken fingers.

Ingredients:

boneless chicken breast

1 egg, slightly beaten
1 cup flaky breadcrumbs

salt & pepper to taste

1/2 cup all purpose flour
oil for frying

Method:

Rinse chicken, pat dry, then cut into strips and season the chicken with salt and pepper. Put the flour in one shallow plate, the egg in another, and the breadcrumbs in another. One at a time, dredge the chicken in flour to coat them lightly but evenly, then dip in the egg mixture, and finally in the breadcrumbs. Shake off the excess crumbs, place on a baking sheet, and chill uncovered for 15 minutes or up to a day.

Heat the oil in a pan and saute for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don’t crowd the pan. Watch carefully, the breadcrumbs should not blacken, but the chicken fingers should be dark brown on each side. Remove from the heat and serve with your family favourite dipping sauce.

Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.

Mmm...I will include some oat to the mixture and oven-baked the chicken next time instead of pan-fried. I think that will be healthier__*

Pak Lor (Braised)

This dish is best left overnight in the fridge before serving.

Ingredients
½ kg pork belly meat
1 pc 3-layer pork meat
2 pcs chicken thigh
12 eggs
1 tbsps five spice powder
1/2 tsp salt
1 thumbsize galangal, slightly pounded
4 pip garlic, finely sliced
½ Tbsp oil
3 Tbsp sugar
100 ml kicap pekat (camel brand)
1 - 2 cup water
30-40 gm rock sugar



Method
1. Rub 5-spice and salt over the meat and leave to marinate for at least 1 hour.
2. Heat up the wok with oil and fry galangal and garlic until golden brown. Remove and set aside.
3. Melt the sugar in the wok. Add kicap pekat and meat. Coat the meat with the mixture. Add the water, galangal and garlic.
4. Bring to the boil. Cover the wok, let it slow cook for half an hour. Turn the meat and let it cook until the gravy is thicken.
5. Dissolve the rock sugar with some of the gravy in a separate bowl. Spoon the rock sugar solution over the meat.
6. Remove, let meat rest for 10 minutes and then cut. Serve with dipping sauce.



Dipping Sauce:
1 pip garlic, chopped
2 tsp sugar
2 tbsps white vinegar
- Bring all ingredients to a boil and serve with the meat.

Nyonya Curry Chicken

I have always wanted to cook a nyonya curry... and here is my first attempt...hehhe...The recipe? Of course my version again : )


Ingredients:
1 ringgit nyonya curry paste
2 chicken thighs cut into pieces
3 peeled pototoes (cut and steamed)
1 large tomato (cut into wedges)
30g tomato paste
2 tbsps sugar
5 garlics (chopped)
10 shallots (chopped)
some curry leaves
1 coconut milk
3 cups water

Method:
1. Heat up wok and add oil. Saute garlics and shallots until aromatic or light brown in color. Add the curry paste into the wok and stir until aromatic. Add the chicken meat, stir for 1 minute before adding the water.

2. Cover the wok and lower the heat to medium. Bring the curry chicken to boil and then lower the heat, add potatoes and tomato wedges and simmer for 5 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil. Serve hot.

Chili Flower For Ganish: (optional)

1 fresh chili and a deep bowl of ice-cold water

1. Holding the chilli firm on a cutting board, make a cut from the tip of the chili to the base. Turn the chili slightly, and repeat, making another cut down the length of the chilli.
2. Place your cut chilli in the cold water and keep in the refrigerator. The petals will open and curl naturally in an hour or two.

Chicken Burger

Simple but tasty, that’s why I made this chicken burger twice last week. I’m glad my husband liked this and it was because of him we had it twice in the same week.

Fermented Red Bean Curd Chicken

Instead of deep frying the chicken, I oven-baked them. It turned out less oily.

Ingredients:

500g Chicken

Marinade:

1 Egg

1 Piece Fermented red bean curd (nam yee)

1 Tsp Sesame Oil

1/2 Tsp Salt

1/2 Tsp Sugar

1 Tsp Shaoxing Wine

1 Tbsp Plain Flour

1 Tbsp Cornflour

1 Tbsp Filtered Water

1 Tbsp Cooking Oil

Method

1. Marinade the chicken for 3 hours, or preferably overnight.

2. Preheat the oven to 425F degrees and place oven racks in the upper and lower thirds of the oven. Bake the chicken until crisp, golden, and cooked through, about 50 minutes, switching positions of the trays halfway through. Serve warm with chilli or tomato sauce.