Friday, March 8, 2013

Five Spice Fried Chicken Wings

That day I attempted to cook Sweet & Sour Pork, it was so good just eating the deep fried pork that we finished all without the sauce. So I thought I will marinate the same way with chicken wings and deep fry. I added five spice powder thinking it will enhance the taste. Here is the recipe:

1 kg chicken mid wings

Marinate seasoning:
3 tbs light soy sauce
1 tbs cooking wine
1 tsp sesame oil
1 tsp salt
1/2 tsp White pepper
1 tsp five spice flour
3 tsp corn flour

Coating: (mix well)
1/2 cup Tepung Rangup (crispy flour)
1/4 cup water
Salt to taste

1. Wash chicken wings and marinate over night.
2. Coat chicken wings with flour mixture and deep fry till golden brown.
3. Ready to serve.

I am submitting this post to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker .

Thursday, March 7, 2013

Sesame Oil Chicken (麻油鸡)

This is one of my favourite dish that my mom cooked since my teens. And it's also one of Taipei night market "must try". I love the smell of it and even craving for it(even though I'm not pregnant, ha!) it is good for women during confinement as it helps to warm the stomach and speed recovery after deliver.

I followed this recipe as it reminded me of how my mom used to cook. My mom said she likes to use 糯米酒 instead of normal rice wine. So I used this wine to cook this dish also. I used chicken thigh without skin as I thought it is healthier. I used a lot of ginger as I love ginger! Rock sugar is important as it bring out the sweetness. Salt has to be added last, to prevent it from turning bitter. This dish is best to use black sesame oil. I did not indicate the quantity as you can moderate to your liking.

Chicken thigh(without skin)
Rice wine
Black Sesame oil
Old ginger (sliced)
Rock sugar
Salt to taste 

1. Heat oil and add ginger. Fry till fragrant.
2. Add sesame oil , continue frying.
3. Add chicken thigh and fry till just cooked.
4. Add wine and continue frying.
5. Add water and rock sugar.
6. Simmer for 40min to 1 hour.(add gooseberry in between, I omitted)
6. Before serve, add salt to taste.

I am submitting this post to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker .