See You Gai (Red Cooked Chicken) Serves 6
Ingredients :
3 1-2 lb Roasting chicken 1 1-2 cup Cold water 1 1-2 cup Dark soy sauce 1-4 cup Chinese wine or dry sherry 2 x Inch piece fresh ginger, peeled and sliced 1 x Clove garlic 10 x Sections star anise 1 1-2 tbl Sugar 2 tsp Sesame oil
Method :
* Here is the second chicken recipe from a really comprehensive and beautiful * "Red cooking" is the term applied to cooking in dark soy sauce. The liquid that remains after cooking is called a "master sauce", and can be frozen or refrigerated for future use. It should be used to cook meat or poultry at least once a week to keep it "alive." Cook chicken drumsticks this way for taking on picnics or serving at buffet parties. Fragrant with ginger and anise, red-cooked chicken will surely become one of your favorites. * Serves: 8 to 10 as part of a large menu, 4-5 as a main meal with rice * Wash chicken well. Choose a saucepan into which chicken will just fit so that the soy liquid covers as much of the bird as possible. Put chicken into saucepan, breast down, then add all the ingredients except sesame oil. * Bring slowly to the boil, then reduce heat, cover and simmer very gently for 15 minutes. Using tongs, turn chicken over, replace lid and simmer 20 minutes, basting breast with liquid every 5 minutes. * Remove from heat and leave covered in the saucepan until cool. Lift chicken out of sauce, put on a serving platter and brush with sesame oil. This gives the chicken a glistening appearance as well as some extra flavor. * Traditionally the chicken is put on a chopping board and cut in two lengthways with a sharp cleaver. Each half is chopped into 1 1-2 inch strips and rebuttembled in the original shape. If this proves too much of an undertaking, simply carve the chicken into joints. Serve at room temperature with some of the cooking liquid as a dipping sauce.
See Yao Gai
Servings 1
Ingredients :
1 whl fryer 2 cup Soy sauce 1 cup Water 8 tbl Sugar 1 x Star anise, (I skipped it) 1 chunk of ginger root the size of a quarter, crushed 1 stalk green onion shredded lengthwise and cut in 1 inch lengths
Method :
Beef for stir fry 652Any cut that you would grill-fry as a steak on its own without tenderising treatment. You can do that as it makes it easier to hold it in shape and...
* I found this wonderful recipe in a small book called Chinese Village * Wash and pat chicken dry. Mix soy sauce, water, sugar, anise, and ginger in a pot that just fits the chicken. * Bring liquid to a boil. Gently lower chicken into pot and bring bakc to a boil. Cover and simmer for 12 minutes. Turn chicken over and cook another 12 minutes. Lift chicken out and cool on platter for 1-2 hour. Cut as you like. Garnish with green onion. Save the liquid. * Now here's what I did. The first night we had the chicken, as is with stir fry veggies. Tuesday was girls night and we had a Chinese Chicken salad with the meat, then on Wednesday, I made fried rice with the meat that was left. It is so good! Not salty or anything. The book suggests that you save the liquid in the fride "for months." I used it about 2 weeks later, but the meat was salty this time. Next time I reuse the sauce I will add water * (and maybe sugar). I tossed it after this second use. I would never use anything for months! Even my toothbrush only gets 2 weeks! This is an excellent chicken!
-- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg-dl Continuing to be Manitoban
Manuka honey from New Zealand 649Thanks for taking the time to send the url for the great article on Manuka Honey. I will keep this on my table now, as I've been keeping Tupelo honey. I've had it in my...
