Monday, June 1, 2015

Hong Kong Style Swiss Chicken

During my recent trip to Hong Kong, I went to Tai Ping Koon Resturant at HK Central with my friends for dinner.  We've ordered a lot of dishes and one particular dish that we love the most is the "Hong Kong Style Swiss Chicken Wings".  This is one of the signature dish at this restaurant.

The chicken wings was so tender and succulent. We kept on wanting more!

After coming home for a few days, I've decided to try my hands cooking this dish with whatever things I have to substitute to satisfy my craving.


Hong Kong Style Swiss Chicken














Ingredients :

  • 12 chicken mid-wings or 4 L-shape chicken drum sticks (cut in half)
  • 1 cup soy sauce (superior dark soy sauce) or Japanese soya sauce
  • 1 tablespoon of dark sauce
  • 1 cup water
  • Rock sugar 2-3 pieces (big one)
  • 1 spring onion, cut 1.5-2 inches lengthwise
  • 3 slices ginger
  • 1 Cinnamon
  • 2-3 Cloves
  • 2- star anise
  • 1tbsp Shaoxing wine or Japanese Mirin

Direction :

Water bring to a boil and immerse the meat and let boil for 1min. If the meat are other parts (drumstick),  you may need to boil it slight longer

Immediately transfer the meat for an ice water bath. This will make the skin tasted better and not easily broken.

Add all ingredients in a large pot, bring to boil over medium heat.
 
Turn off the heat, and put the meat in ( skin side down) and cover the lid, and stand for 10 - 15 mins.

Turn on the fire and turn off once bring it to boil. Turn the meat once and stand for another 10-15 mins to ensure all sides are nicely coated. 

Serve immediately once it is done.

You can refrigerate the sauce and make another batch with it later.

Meat so juicy and it taste sweet and hints of salty.

 



 

Steam Pork Ribs with Prawn Paste

Prawn paste and pork ribs are one of the best combination in chinese cooking.  It is simple and you can never go wrong with this dish.  

Packed with flavour and meat just so juicy. This is one of my favourite dish.  It taste even better overnight!

It is really suitable for adults who works and just want something to eat fast. I usually will make 3 portions and keep into the fridge. Reheat for dinner whenever I want.




Ingredient:

  • Fresh ginger - 1 Knob, cut into chunks
  • Onion - 2, cut into chunks 1
  • Pork Ribs - 500 - 800g
  • White Pepper
  • Mirin 
  • Salt
  • Light Soya Sauce
  • Sesame Oil
  • Fresh Chili
  • Corn Flour
  • Spring Onion

Direction : 

Use an electric chopper and chop the ginger and onion. Squeeze the juices out onto the Pork ribs.  Add a little Mirin, Salt, Sesame Oil, Light Soya Sauce, Pepper all together with the meat. Mix it well and add chili and ginger on top of the meat. Marinate for at least 3 hours.

Use a wok and boil water before steaming the pork ribs. Once water boiling, send the ribs and steam for 40-45 minutes.  Add a little light soya sauce if  you want it slightly saltier.

Meat should be soft and tender. Good to go with a bowl of steam white rice.