snowynight

Simmered potato and chicken wing

Recipe:
1- 1 lbs of chicken wings

2- 6 potatoes, peeled, cut into pieces

Seasoning
(just for reference only)

1- 2 tbsp of oyster sauce

2- 2 tbsp of black soya

3- 1/2 tsp of sugar

4- 2 tbsp of corn starch)

5- 2 tsp of oil)

6- 3 tbsp of water
Sauce
(just for reference only)

1- 1 tbsp of black soya

2- 1/2 tbsp of soya sauce
Steps

1- Marinade the chicken wings the seasoning for 15 minutes. Soak the potato after cut. Heat the pan with 1 tbsp of oil over high heat. Stir fry wings until both sides turn brown. Dish it up and put it aside

2- Heat the pan with 1 tbsp of oil over high heat. Drain well the potato and stir fry it until light brown. Turn the heat to medium. Add the chicken wings on top of the potato. Add water to cover the ingredient and heat through. Simmer it for 30 minutes with closed lid. Stir in the sauce mix and adjust the taste accordingly. Serve it in hot.
Japanese curry

This is a recipe to make chicken curry, using pre-packaged Japanese curry roux.

Ingredients:

8-12 chicken legs or 1 1/4 lb boneless chicken thighs, cut into 1 inch blocks
1 onion, thinly sliced
1 clove garlic, minced
1 inch fresh ginger root, minced
1/2 tsp curry powder
1 tsp salt
1/2 tsp pepper
1/4 lb Japanese curry roux (*adjust the thickness of curry to your preference by changing the amount of curry roux)
vegetable oil

Preparation:

Poke chicken with a fork and sprinkle salt, pepper, and curry powder over chicken. Heat 1 Tbsp of oil in a large skillet and fry chicken legs on high heat until the surface is lightly browned. Remove the chicken and drain on paper towels. Heat 1 Tbsp of vegetable oil in a deep pot and saute ginger, garlic, and onion on medium heat until onion slices are softened. Add fried chicken in the pot. Pour 3 cups of water over the ingredients and bring to a boil. Turn down the heat to low and simmer until chicken is softened, skimming off any foam or impurities that rise to the surface. Add curry roux and stir well. Simmer for about 5 minutes.
*Makes 4 servings.

Hong Kong style Hot borscht

Borscht Recipe

Ingredients

8 cups beef broth*
1 pound slice of meaty bone-in beef shank
1 large onion, peeled, quartered
4 carrots, peeled, chopped
1 large russet potato, peeled, cut into 1/2-inch cubes
2 cups thinly sliced cabbage
Salt and pepper to taste

*Use gluten-free broth if you are cooking gluten-free

Method

1 Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
2 Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.
3 Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
Ladle soup into bowls.
Yield: Serves 6.