Recipes – Poultry

Fuzhou Red Wine Chicken

Ingredients:

  • 1/2 (400g) kampong chicken chopped into chunks
  • 150g shredded old ginger
  • 600ml Fuzhou red wine
  • 16g rock sugar
  • 1/2 tsp salt

Method:

  1. Heat up 2 tbsp of sesame oil in a wok and stir fry shredded ginger for 3 mins.
  2. Add in chicken chunks and stir fry until pale yellow. Cover with lid and braised on low heat for 3 mins.
  3. Add in red wine, rock sugar and salt, quick stir and simmer over low heat for 10 mins to cook.

Remarks:

Those who cannot consume too much alcohol, you may wish to replace 600ml of red wine with 200ml of red wine + 400ml of water.


 

Fermented blackcurrent Chicken

Ingredients:

  • 1/2 (400g) kampong chicken chopped into chunks
  • 200g finely chopped old ginger
  • 600ml fermented blackcurrent or glutinous rice wine
  • 30g black fungus soaked till soft and shredded
  • 1 tbsp light soy sauce

Method:

  1. Heat up 3 tbsp of sesame oil in a wok and stir fry ginger for 3 mins.
  2. Add in chicken and stir to cook evenly. While stirring, add in some blackcurrent wine, soy sauce and lastly black fungus. Stir fry till well mixed.
  3. Add in remaining blackcurrent wine. Cover with lid and simmer on low heat for about 7 – 8 mins till chicken is fully cooked.

 

Fermented Blackcurrent Wine

Ingredients:

  • 600g dried blackcurrent
  • 550g slab sugar or rock sugar
  • 1 bottle (750ml) distilled Chinese wine
  • 2,250ml water

Method:

  1. Rinse and drain blackcurrent, place them in a large pan to steam for 20 mins. Remove, set aside to cool completely.
  2. Boil sugar in water till completely dissolved. Set aside to cool before pouring into large glass bottle.
  3. Add in cooled blackcurrent and half a bottle of distilled Chinese wine, stir well with sugar water in large glass bottle.
  4.  Cover the mouth of bottle with a cloth and seal it firmly. Cover with bottle cap and set aside for one week. Add in the remaining distilled Chinese wine and stir well. Seal and continue to soak for another 45 – 60 days.
  5. Filter and it is ready to use.

Remarks:

Make sure all utensils and containers are clean. Dry the glass bottle under the sun after washing.

Distilled Chinese wine can be purchased at any Chinese grocery and herbs stores.


 

Braised chicken with shallots

Ingredients

  • 300g kampong chicken chopped
  • 150g chopped shallots
  • 1 tsp chopped garlic
  • 150ml water
  • Seasoning: 1/8 tsp salt, 2 1/2 tbsp light soy sauce and 1/2 tsp dark soy sauce.

Method:

  1. Heat up 3 tbsp sesame oil to saute chopped garlic and shallots till fragrant. Blend in chicken pieces and stir well.
  2. Add in part seasoning and stir fry until aromatic. Pour in water and the remaining seasoning. Braised until gravy is thick. Serve hot!

 

Simmered chicken with ginger root

Ingredients:

  • 300g kampong chicken whole legs
  • 250g fresh ginger roots flatten lightly
  • 1 tsp chopped garlic
  • 1 tsp salted bean paste
  • 400ml water
  • 3 tbsp light soy sauce
  • 1 tsp sugar

Method:

  1. Stir fry chopped garlic with 1 tbsp sesame oil in a preheated wok. Add chicken and salted bean paste, fry till aromatic. Blend in ginger, light soy sauce and sugar. Stir well.
  2. Pour in water and bring to boil, simmer over a medium heat for 10-15mins until chicken are cooked thorough, or the gravy is thickened. Serve hot.

 

Deep fry red grain wine residue chicken wings

Ingredients:

  • 4 pcs chicken wing
  • Marination: 2 tbsps shaoxing wine, 2 tbsp glutinous rice wine, 1 tbsp red grain wine residue and 1/2 tsp salt.

Method:

  1. Marinate chicken wing for about 4-6 hours.
  2. Deep fry marinated chicken wings over medium high until cooked evenly. Drained and serve!

 

Turmeric fried chicken

Ingredients:

  • 250g kampong chicken cut into pieces
  • 15g fresh turmeric
  • 15g fresh ginger
  • 30g shallots
  • 1 garlic clove
  • Seasoning: 1/2 tbsp curry powder, 1/2 tsp salt, 1/2 tbsp light soy sauce and 1 tsp sugar.
  • Batter: 100g self-raising flour, 1/2 tsp salt and 340ml water. Mix well!

Method:

  1. Grind turmeric, ginger, shallots and garlic in a blender. Make a paste.
  2. Marinate chicken with seasoning and paste for at least 3 hours
  3. Coat marinated chicken with batter mixture, deep fry over medium heat until cooked golden brown. Drain and serve!

 

Lemongrass chicken

Ingredients:

  • 1/2 kampong chicken chopped int chunks
  • 15 stalks crushed lemongrass
  • 20g crushed old ginger
  • 3 tbsp sesame oil
  • Marination: 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1/2 tsp salt, 10g rock sugar, 1/2 tsp pepper, 1 tbsp shallots juice.

Method:

  1. Marinate chicken overnight, keep refrigerated.
  2. Keep drained marination mix aside.
  3. Heat 3 tbsp sesame oil in wok, stir fry lemongrass and old ginger till fragrant.
  4. Add in marinated chicken and stir fry till half cooked.
  5. Add drained marinated mix and bring to boil.
  6. Cook chicken under low heat till gravy reduced or fully cooked. Serve!

 

Baked honey chicken

Ingredients:

  • Half kampong chicken
  • Fried ginger strips
  • Marination: 1 tbsp honey, 1 tbsp light soy sauce, 1 tbsp sesame oil, 1 tbsp abalone sauce, dash of pepper, 1 tbsp ginger juice and 1 tbsp shallots juice.

Method:

  1. Marinate chicken for 1 hour.
  2. Arrange chicken on a baking tray and cook at 250 degree for 15 mins each side till golden brown.
  3. Immediately brush more honey on chicken and sprinkle with fried ginger strips. Serve!

 

Steamed toufu with minced chicken 

Ingredients:

  • 1 block of soft toufu
  • 200g minced kampong chicken meat
  • pinch of salt

Method:

  1. Mash toufu with minced meat add salt. Make into balls or any desired shapes.
  2. Steam for 10-15 mins.
  3. Serve hot!

 

Red Wine Chicken

Ingredients:

  •  Half a kampong chicken chopped into chunks
  • 80g shredded ginger
  • 2 tbsp sesame oil
  • 100ml Chinese red glutinous rice wine
  • water
  • ½ tbsp soy sauce
  • 1 tbsp garlic finely chopped
  • 1 pinch of salt

Method:

  1. Heat up the sesame oil in a pot.
  2. Add ginger to the oil and fry until fragrant.
  3. Add garlic next and fry until golden brown.
  4. Add chicken and stir fry til surface of meat is cooked.
  5. Add Chinese red glutinous rice wine, salt, soy sauce and water.
  6. Cover lid and let it simmer. Stir it once in a while so that all chicken parts will absorb the wine well.
  7. Monitor water level, top up water if needed.
  8. Simmer for about 20-30 minutes until all chicken parts are cooked.
  9. Serve!

 

 

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