Daily Archives: December 2, 2018

Recipe = Simply Delicious Chorizo Prawns 2.0 on 3Nov2018

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chorizo prawns have become one of my regular tapas dish.

this is really an excellent hot tapas dish, absolutely easy to prepare with a good stock, and really, really delicious la! ^^

i first attempted chorizo prawns last year inspired by a very tasty Gambas al pil pil – Sizzling prawns in virgin olive oil & garlic at sabio @ duxton hill few days back on 5.11.2017 

chorizo prawn tapas on 9.11.2017

my own first rendition came a few days after, on 9.11.2017. ^^

taste was good with chorizo and stock, prawns were done just right, tasty and succulent, just that presentation and colour could do with some improvements.

subsequently, i did chorizo prawns tapas many times, and added red or yello peppers, which made it a more complete dish, ehancing the presentation and also the taste.

the most recent time was a 8pax homecooked dinner for wife’s friends on 3.11.2018. ^^

chorizo prawns very good with very tasty, intense chicken stock, chorizo, basil, chilli padi flavours. the prawns were just frozen prawns. my eldest daughter (not with dinner this evening) actually prefer the frozen prawns to fresh ones. for me i still prefer fresh.

and before that couple of other times. 🙂

preparation was straight forward-have a very good, tense, tasty stock (chicken stock or chicken + prawn stock); brown garlic cloves in olive oil, add sliced chorizo, add cut chilli padi and sliced sweet basil, fry red or yellow peppers char a bit then remove & set aside, add stock and white wine and reduce.

and the sauce is ready!

when serving, boil, add shelled deveined prawns, the fried red pepper and cover. make sure prawns just cooked but not overdone. garnish with sweet basil (or when i didn’t have i added few twigs of mint).

and voila!

try it, you will absolutely love it!

c.h.e.f andy

Ingredients:

  • 400g large prawns (10-12 pieces)
  • 1 small red or yellow pepper cut
  • 2 tbsp olive oil
  • 1 bulb peeled garlic cloves
  • 1 cut chilli padi
  • 3 sweet basil leaves sliced
  • 8 sliced chorizo
  • 1 cup chicken stock
  • 1/2 cup white wine

Directions:

  1. have a very good, tense, tasty stock (chicken stock or chicken + prawn stock);
  2. brown garlic cloves in olive oil, add sliced chorizo, add cut chilli padi and sliced sweet basil
  3. fry red or yellow peppers char a bit then remove & set aside
  4. add stock and white wine and reduce. and the sauce is ready!
  5. when serving, boil, add shelled deveined prawns, the fried red pepper, and cover. make sure prawns just cooked but not overdone.
  6. garnish with sweet basil (or when i didn’t have i added few twigs of mint).

 

Recipe = Drunken Chicken 醉鸡 2.0 So Delicious, Tasty on 26Nov2018

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recent days, i did drunken chicken 醉鸡 and saliva chicken 口水鸡 several times.

for one, i made 8pax dinner for wife’s friends this evening on 5.11.2018. ^^

i did both drunken chicken 醉鸡 and saliva chicken 口水鸡. this evening, both dishes were quite excellent. all the friends liked them. wife especially like the drunken chicken.

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i used the usual 白斩鸡 preparation, but becos kampung chicken is 1-1.1kg c/w large chicken 1.4-1.6kg, i have to adjust the timing = so boiled 9mins & poached 20mis.

the evening before, i salted the chicken and dry in the fridge and washed thoroughly next morning before boiling in the chicken stock.

so the usual ice water treatment to produce the smooth taut skin and chill in fridge, then debone, and place 1/2 chicken in each dish.

for drunken chicken 醉鸡 i added 1/2cup huatiaojiu, 1/2 cup chicken stock, 2 tbsp fish sauce and 1 tbsp sugar. mixed well then added to the chicken and placed sealed in the chiller.

and i did a 6pax dinner for OPS bros and friends on 3.10.2018. 

both the 口水鸡和 醉鸡 saliva chicken & drunken chicken were very tasty & texture of the kampung chicken excellent. my friend finished the drunken chicken & only 2 wingstick of the saliva chicken left so they were well received.

drunken (醉鸡) chicken

so for the recently 9pax dinner with brother and sister families on 26.11.2018, i again did both drunken chicken 醉鸡 and saliva chicken 口水鸡.

again i used the 白斩鸡poached chicken method. salted chicken overnight. cooked 9mins & poached 20mins in chicken stock (carrots, red onions, spring onions. ginger, garlic cloves). immersed in ice water & placed in fridge. then deboned & placed in 2 dishes.

for drunken (醉鸡) chicken, i added 1/2 cup chicken stock, 1/2 cup huatioajiu, 2tbsp fish sauce & 1tbsp sugar. mixed thoroughly then cover, immerse the 1/2 chicken and place in the fridge.

c.h.e.f andy

Ingredients:

  • 1/2 kampung chicken

chicken stock

  • (1 whole chopped carrot, 1/2 red onions, 2 stalks spring onions, 2cm cut ginger, 1 bulb peeled garlic cloves)

wine marinade

  • 1/2 cup chicken stock, 1/2 cup huatioajiu, 2tbsp fish sauce & 1tbsp sugar

Directions:

  1. make chicken stock with bones from 1 chicken, carrots, red onions, spring onions. ginger, garlic cloves.
  2. salt chicken overnight.  cut chicken into 1/2 and washed thoroughly. cook 9mins & poach 20mins in chicken in stock. then immerse in ice water & place in fridge. then debone & place in 2 dishes.
  3. for the drunken (醉鸡) marinade, add 1/2 cup chicken stock, 1/2 cup huatioajiu, 2tbsp fish sauce & 1tbsp sugar. mixed thoroughly then cover, immerse the 1/2 chicken and place in the fridge.