Friday, October 12, 2018

Hainan Chicken with Rice 海南雞飯


Hainan chicken is my family's favorite dish. To make this chicken, I have tried using the soaking method, in which the chicken is dipped in a hot, herb-infused brine to cook, and this steaming recipe. Both methods give me a moist chicken but I found steaming is easier to do and less wasteful, as the brine in the soaking method is merely disposed of after cooking the chicken.

Do you like the chicken more than the rice? Or the ginger and scallion infused oil? I think they are like legs of a table. Each one is indispensable from the other, and essential to the dish as a whole.


Ingredients:
one brown chicken, between 2 to 3 lb 黃毛貴妃雞
1 tbsp salt
1 tbsp Chinese cooking wine (such as Shao Xing) 紹興酒
1 piece ginger, about 50g, grated
3 pieces scallions, chopped
2 tbsp oil
sesame oil

3 cups long grain rice, washed and drained
1 whole head of garlic, minced 整個蒜頭
1 piece lemon grass, use the white part 香茅
1/2 tsp turmeric 黃薑粉
1 tbsp oil
1/4 cup coconut milk (optional)


1) Grate the ginger and reserve 1 tbsp of the juice. Chop scallions and mix with the grated ginger. Heat 2 tbsp oil until it begins to smoke. Remove from heat and pour over the grated ginger and scallions. Mix well and set aside.
2) Rub the chicken with salt, both inside and out. Mix cooking wine with the reserved ginger juice and rub the chicken. Marinate it at room temperature for 2 hours.
3) Steam for 20 mins. Turn off the heat and let the chicken rest inside the steamer for 5 mins before removing.
4) Save the chicken juice in a separate bowl. Brush the chicken skin with sesame oil. Cover with plastic wrap and let it cool down.


5) Heat up a wok and add 1 tbsp oil. Add minced garlic and rice under low to medium heat. Stir fry until fragrant or the rice is dry. Do not burn the garlic.
6) Remove the rice and put into a rice cooker. Add the reserved chicken juice from step four. Add as much water as you usually do to cook the rice. Add lemongrass and turmeric. Cook until the rice is done.
7) If using coconut milk, add to the rice before serving.

Note:
Adjust the steaming time if the chicken is bigger. I find it easier to cut the chicken for serving if it has been chilled for at least a few hours or preferably overnight.



Friday, August 3, 2018

How to Make Salted Egg (Yolk Only) 淨咸蛋黃做法


Beginning this project, I was doubtful if it would work the way I saw in the pictures, if the salted egg yolks would turn out to be round, solid, yet slightly oozy. But after doing it myself, I am convinced. It is indeed an ingenious way to make salted egg yolks, without the egg whites or using the whole egg method. I have been making my own salty egg for a long time since the import is prohibited by the FDA (only cooked salty eggs can be imported to the US). But most of the time, only the egg yolks are used, like in mooncakes or other bakery products.

There is not really a recipe for it, meaning the quantity of the ingredients is arbitrary, not like in baking. It is the "how" which matters. The salt can be reused.


Ingredients:
salt, fine or coarse, lots of it 鹽,粗幼偕可
eggs, preferably duck, but chicken is fine 蛋,雞或鴨蛋偕可
five spice powder 五香粉
white pepper, ground 白胡椒粉
a bowl or a deep dish

1) Mix salt with about half a teaspoon of five spice powder and white pepper. Save a few tablespoons of this mixture in another bowl. Fill your deep dish or bowl to at least three quarters of the way up with the rest of the salt mixture.


2) Put a little water into the salt to make it a wet, sandy texture. Level the mixture with the back of a spoon.
3) Using the pointed end of an egg to make as many indentations into the wet salt as you have eggs.
4) Separate the egg yolks from the whites (You can save the white for other uses). Carefully put a egg yolk onto each hole, without breaking the yolk.
5) Cover the yolks with the rest of the salt mixture.


6) Let it sit undisturbed for 24 hours at room temperature.
7) After 24 hours, use a spoon to scoop up the solid yolks. Carefully wash off the excess salt.


8) Steam for 5 minutes.




Reference: recipe 01





Tuesday, June 12, 2018

Black Forest Tart (No Bake) 黑森林撻 (免焗)


This is a nice summer-friendly, no-bake variation of the traditional black forest cake. I used dark chocolate mousse as the filling and dark sweet cherries. Use the finest chocolate for best flavor. Both homemade or store bought tart crusts do not require baking, so it is a superb dessert for hot summer days. If you keep the tart in the freezer and eat it frozen, the texture of the chocolate mousse becomes almost like ice cream.

Special note about silky and smooth chocolate mousse: the temperatures of the three different mixtures--egg, melted chocolate and whipped cream--have to be very close, if not the same. If the chocolate or egg mixture is too warm, the whipped cream will deflate, resulting with a dense mousse. If the cream is too cold, the chocolate will seize into flecks, making the mousse grainy.

Saturday, May 5, 2018

Sprouted Wheat Pancake 發芽麵粉班戟




What is sprouted flour?
Sprouted flour is milled using sprouted wheat. By soaking wheat kernels in water, it will germinate and sprout because it is the seed of the wheat plant. Under the right conditions, the wheat kernels will grow into a wheat plant, but this process is stopped in order for us to have sprouted flour. The sprouted wheat is dried, then ground into flour.

What is the difference between using sprouted flour vs non-sprouted flour (regular wheat flour)?
Sprouted flour is tastier, more nutritious, and easier to digest. When a seed germinates, the enzymes start turning it into a growing organism. Hence the nutritional value increases.

It makes this pancake more nutty, tender with melt-in-your-mouth feel. Other than using it to make pancake, it can substitute with other whole wheat flour recipe.

Give it a try and you'll love it!

Sunday, April 15, 2018

Sourdough Rye Bread 裸麥包



It is amazing how four simple ingredients--flour, water, yeast and salt (plus time and patience)--can produce such a nutritious and flavorful food that human beings have consumed since thousands of years ago.

This is my first time using rye to make bread. Rye is very different from wheat. Although rye flour has similar gluten producing proteins, there is virtually no gluten formation. It has more bran, mineral, fiber, soluble sugars, pentosans, and amylase enzymes than wheat flour. All these differences make baking with rye a bit challenging. In particular, amylase will cause the bread crumb to have more of a gummy texture in a process called "starch attack" (I am not going to go into details here. For more information, read Hamelman's book, Bread, p40-42)

Tuesday, March 20, 2018

Oatmeal Bread (No Knead Method) 燕麥麵包(免揉)



"Most bread produced in factory bakeries in the industrialized world is made without the critical step of fermentation.....Dough conditioners, flavorings, processing aids, gums, fats and additives are used in an attempt to save one precious thing, TIME....They mix, shape, and bake a loaf in less than an hour. A baker using traditional methods and actual fermentation may take up to 72 hours."  by Martin Philip, head baker of King Arthur Flour, "Breaking Bread" (emphasis added).

Thursday, February 22, 2018

Crispy Fish Skin with Salted Egg Yolk 香脆金沙魚皮


If you follow my blog, you would notice that I like snacks, appetizers or small bites food a lot. This is another good one that is very popular in Asia. It is not difficult nor complicated to make if you could get fried fish skin from local restaurant or store.

Saturday, February 3, 2018

Updated Library Cooking Programs 免費烹飪項目




Your tax dollars at work! Increased funding=more free programs. Check out my updated list of 19 cooking programs in the first half of the year:

Phoebe Chow (morethanbread.net)
2018 Library Cooking Program Lineup
For more details, visit: http://www.colapublib.org/calendar/
Or morethanbread.net

Date and Time
Library
Program
1/13/18 Saturday 10:30 am
West Hollywood
Street Foods of Hong Kong:
Egg Waffle雞蛋仔
1/27/18 Saturday 3 pm
Florence
Gold Fish Nian Gao錦鯉年糕
1/29/18 Monday 5pm
Los Nietos
Street Foods of Hong Kong: Egg Waffle, Curry Fish Balls
雞蛋仔、咖喱魚蛋
1/31/18 Wednesday 6 pm
Rivera
Gold Fish Nian Gao
錦鯉年糕
2/3/18 Saturday 2 pm
Lennox
Street Foods of Hong Kong:
Vegetarian Lo Mei, Banana roll
齋鹵味、香蕉糕
2/10/18 Saturday
3 pm
San Dimas
Street Foods of Hong Kong:
Egg Waffle, Pork Jerky
雞蛋仔、豬肉乾
2/17/18 Saturday
2 pm
La Canada Flintridge
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
2/24/18 Saturday
2 pm
Clifton M. Brakensiek
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
3/17/18 Saturday
2 pm
Angelo M. Iacoboni
BBQ Pork, Egg Waffle
叉燒、雞蛋仔
3/24/18 Saturday
1 pm
Anthony Quinn
BBQ Pork, Pineapple Bun, Milk Tea
叉燒、菠蘿包、絲襪奶茶
4/7/18 Saturday
3 pm
Hermosa Beach
Street Foods of Hong Kong:
Vegetarian Lo Mei, Steamed rice cake
齋鹵味、缽仔糕
4/21/18 Saturday
2 pm
Huntington Park
Street Foods of Hong Kong:
Egg Waffle雞蛋仔
4/28/18 Saturday
1 pm
E. Rancho Dominguez
Street Foods of Hong Kong:
Egg Waffle 雞蛋仔
5/19/18 Saturday
2 pm
El Camino Real
BBQ Pork, Pineapple Bun, Milk Tea
叉燒、菠蘿包、絲襪奶茶
5/21/18 Monday
6 pm
Pico Rivera
Street Foods of Hong Kong:
Egg Waffle 雞蛋仔
5/26/18 Saturday
2 pm
Graham
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
6/2/18 Saturday
2 pm
Maywood
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
6/9/18 Saturday
2 pm
Cudahy
Street Foods of Hong Kong:
Vegetarian Lo Mei, Banana roll, Tofu
Pudding
齋鹵味、香蕉糕、豆腐花
6/16/18 Saturday
1 pm
Lawndale
Street Foods of Hong Kong:
Vegetarian Lo Mei, Steamed rice cake
齋鹵味、缽仔糕
6/23/18 Saturday
1 pm
Norwalk
BBQ Pork, Pineapple Bun
叉燒、菠蘿包




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