Delicious Chinese Wine Braised Chicken 黄焖鸡 2.0 on 14Jul2017

Chinese Wine Braised Chicken 黄焖鸡

Chinese Wine Braised Chicken 黄焖鸡 was another of 5 wonderful dishes i made for 7pax early birthday dinner for a very close RI bro on 14.7.2017. ^^

i first made this delicious chicken dish on 20.7.2016. ^^

i made a very tasty sauce & vegetables & a tender, sweet chicken.

this was after trying the 黄焖鸡 slow braised hua tiao wine chicken at 重庆烤鱼 chong qing grilled fish  on 18.7.2016.very tasty sauce. the scallions & leek were very tasty. chicken though was dry & tough.

JB shoon huat’s claypot sesame chicken 28.6.2016

JB shoon huat’s claypot chicken

same thing for the 2 preparations of claypot chicken at shoon huat, jalan sentosa, JB…great sauce but chicken overcooked & not as tender as my preparation.

so i think my dish was much better.

Chinese Wine Braised Chicken 黄焖鸡

for the evening, my wine chicken dish was very popular too. my friends keep taking more more rice to go with the chicken gravy. 🙂

i deboned 1/2 chicken, & seasoned with 1 tbsp fish sauce, 1 tbsp oyster sauce, 1tbsp light soy sauce, 1tbsp oyster sauce, 2 tbsp shaoxing wine. i fried sliced ginger, cut chili padi, chopped spring onions, garlic, then added the chicken, fried, & added the intense chicken stock. i cooked the chicken for about 5-6 mins, just tender not overcooked. then i removed the chicken & cooked cut taupok strips in the gravy. heat up & add 2tbsp 花雕酒 just before serving to bring forth the 花雕酒 aroma.

c.h.e.f andy

Ingredients:

  • 1/2 cut chicken (i used 1.4kg large chicken from sheng shiong or giant)
  • 2cm sliced ginger
  • 2 tsp chopped garlic
  • 2 stalk scallions
  • 1 cut chilli padi
  • 6 taupok cut into 4strips each

marinade:

  • 4 tbsp chinese wine 花雕酒
  • 1 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1/2 tbsp corn flour

Directions:

  1. marinate 1/2 chicken for 2 hrs in chinese wine 花雕酒, sesame oil, fish sauce, oyster sauce & good light soy sauce.
  2. fry ginger, chilli padi, garlic till fragrant. add marinade from the chicken & cooked the vegetables.
  3. add chicken, fry, & add the intense chicken stock. xook chicken for about 5-6 mins, just tender not overcooked. then remove chicken & cook cut taupok strips in the gravy.
  4. heat up & add 2tbsp 花雕酒 just before serving to bring forth the 花雕酒 aroma.

Teochew Fried Crayfish with Egg & Onions

teochew fried crayfish egg onions

the teochew fried crayfish egg onions was really “pang”, fragrant with good wok hae.

crayfish from chinatown market

wife said some crayfish weren’t the freshest. i got those from chinatown market, no choice from the stall which i thought was not honest, but no choice, only crayfish that day.

still quite ok la…

teochew fried crayfish egg onions

i did the dish beforehand. fried with chili padi & chopped onions, cut spring onions & chopped garlic, softened the onions, then added 2 eggs, added some oyster sauce, fried fragrant & set aside.

then i fried the crayfish with cut chili padi, sliced ginger & chopped garlic, a little fish sauce, and set aside.

when serving, i heat up the egg onions, added the crayfish, stir-fried, the served.

a superb dish for the occasion!

c.h.e.f andy

Ingredients-

  • 8 medium crayfish (16 halves)
  • 2 chili padi
  • 1 whole large onion (sliced)
  • 1 stalk cut spring onions
  • 1 tbsp chopped garlic
  • 2 eggs
  • 1 tbsp oyster sauce

Directions-

  1. cut crayfish in halves with kitchen sears  (scissors)
  2. fry chili padi & chopped onions, cut spring onions & chopped garlic, softened the onions, add 2 eggs, add some oyster sauce, fry fragrant & set aside.
  3. fry the crayfish with cut chili padi, sliced ginger & chopped garlic, a little fish sauce, and set aside
  4. when serving, i heat up the egg onions, added the crayfish, stir-fried, the served.

The Best Sharks Cartilage & Salted Egg Bittergourd @ Zai Shun on 17Sep2017

3 dishes – sharks cartilage, bittergourd & 金针 lily stems

went with sis & bil to zai shun for lunch about 1130am on 17.9.2017. ^^

carpark was packed as usual. luckily we did not have to wait long & the carpark lot was just at the shop…turnover was quite fast.

there was a queue (about 7pax) & also waiting for tables. sis got a good table for 3 of us after 5mins wait.

steamed sharks cartilage in taujeon lime sauce

as i am having my 14-day vegetarian challenge ending 30.9.2017 with a good friend DP, i ordered for 2pax.

zai shun is famous for steam fish of course. but i not interested in steam fish as honestly, i can steam very nice red garoupa from chinatown etc at home & so easy to do i don’t really feel there is much difference la…

the 2 dishes here that are must order for me is the sharks cartilage & the salted egg bittergourd.

the steamed sharks cartilage in taujeon lime sauce is an outstanding dish here..the gelatinous sharks cartilage just fantastic & the sauce was perfect. i had taken this 2 times before though i not eating it today.

i also tried replicating the taujeon lime sauce. i did a pretty good one with a taujoen lime sauce angkorli fillet. never quite the same of course.

salted egg bittergourd

the salted egg bittergourd here literally has no peers la!

the nearest that came to this was what i had at restoran ah kaw in pelangi JB.

still it was not quite…

salted egg bittergourd

i took just a little, so it was a huge serving for 2pax but it was their standard size whatever pax.

金针

i hardly ever take 金针…

this stir-fried lily stem dish quite unique really.

the lily stems have a special flavour, and overall it was a nice dish.

金针

it’s not a must order dish for me.

other than cooked dishes, zai shun has like 8 cooked dishes mostly vegetables which they can serve on plates for varying sizes of order rightaway. a few like this lily stems are hot dishes (heated) so we ordered this today.

2pax lunch (good for 3pax) was like S$56. i think maybe sharks cartilage was S$40, salted egg bittergourd S$10 or S$12, and 金针 S$3 or S$5, and S$1 for 2 rice/porridge.

sis & bil enjoyed the lunch tremendously!

c.h.e.f andy

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Zai Shun 载顺 Zi Char

Address:

253 Jurong East Street 24, #01-205, Singapore 600253

Jolly Good Salted Egg Bittergourd on 23Aug2017

salted egg bittergourd

egg bittergourd with salted egg was my attempt to replicate the famous dish at zai shun. 

i would think it was pretty good.

i did this for the 7pax OPS buddies dinner on 23.8.2017.

one friend (FM) picked this as her no 1 dish. another (LCH) commented the bittergourd had zero bitter taste (which FM didn’t mind).

i agreed. for me also i think some bitter taste would be better. basically i cleaned, soaked in water for 1 day in the fridge, changed water many times. will do less next time.

i felt the salted egg flavours did not come out enough though. maybe the salted egg i used wasn’t a very good one.

nothing beats zai shun’s outstanding dish of course….

but my version is getting close, though may never quite reach that standard…

i did not add any fish sauce because of the salted egg, but after tasting, i added some oyster sauce. maybe i will add more oyster sauce next time.

c.h.e.f andy

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Ingredients:

  • 1 medium bittergourd juliened
  • 1 whole salted egg, boiled & chopped
  • 1 tbsp chopped garlic
  • 3 eggs
  • 1 chili padi
  • 1 tbsp oyster sauce

Directions:

  1. julien 1 medium bittergourd. wash with salt & soak in water. change water several times.
  2. fry 1 cut chili padi & tbsp chopped garlic in 1tbsp oil. add the juliened bittergourd. add 1 chopped salted egg.
  3. over high fire, crack 2 eggs & allow the egg to cook before breaking up & mixing with the bittergourd. taste the dish & add some oyster sauce if required.

Tasty & Tender Dongporou 东坡肉 on 23Aug2017

dongporou 东坡肉

today first time i attempted dongporou 东坡肉 on 23.8.2017.

bascially trying to replicate the dongporou 东坡肉 at zai shun where WT bought 4pax lunch recently on 17.8.2017. 🙂

dongporou 东坡肉

i found & followed one web recipe here.

tying the string for 9 cuts of belly pork kind of tedious.

i layered the claypot first with cabbage (my own improvisation), then spring onions, then sliced ginger. i had some leftover pig skin (from char siu 叉烧) i inserted to help hold up the pork belly pieces.

dongporou 东坡肉

then i added 2tbsp light soy sauce, 1 tbsp dark soy sauce, 1tbsp brown sugar, 4tbsp shaoxing wine, and 1/2 cup water. added the belly pork, skin down.

then cooked low fire for 1.5hrs. added water as required, and turned over belly pork at 1hr.

then took out belly pork & placed in a small holder & steamed for 1.5hrs, so in total 3hrs.

dongporou 东坡肉

so dongporou 东坡肉 was quite good standard. the gelatinous parts were excellent. flavour was pretty ok…

i think can have more wine taste, so i am going to increase to 6tbsp shaoxing wine. the pigskin & cabbage were excellent – collateral goodness, haha! ^^

one friend FM rated it second after the egg bittergourd with salted egg. some lean parts still not tender enough after 3hrs lor…

not quite sure why need to cut the pork (& having to tie pork to hold it together) in the first place? to let the sauce & the steam reach the individual pieces?

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i think i will instead experiment using low temperature braising to render the whole 400g pork belly tender, then open steaming to add moisture & further tenderise the pork, then cut into small pieces (currently the steam could not reach the lean parts of the pork in the small holder)…so i intend to experiment/improvise..

c.h.e.f andy

Ingredients –

  • 400g belly pork
  • 3 large cabbage leaves
  • 2 stalks of spring onions cut about 8cm length
  • 3cm thinly sliced ginger
  • 2tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1tbsp brown sugar
  • 6tbsp shaoxing wine
  • 1/2 cup water

Directions:

  1. clean & wash belly pork with salt. scald with boiling water to remove scum (or boil in water for 2mins)
  2. cut into 9 pieces & tie the string for 9 cuts of belly pork to hold pork in shape.
  3. add 2tbsp light soy sauce, 1 tbsp dark soy sauce, 1tbsp brown sugar, 6tbsp shaoxing wine, and 1/2 cup water. add the belly pork, skin down.
  4. cook low fire for 1.5hrs. add water as required, turn over belly pork at 1hr.
  5. take out belly pork & place in a small holder & steam for 1.5hrs, so in total 3hrs.