Braised ‘Lion’s Head Chicken Meatballs

Lion's Head Meatball
Lion's Head Meatball 1.jpg

Ingredients
10 medium prawns – minced finely
400 g minced chicken meat/pork
1/2 tbsp tung choy (optional) minced together with meat
3 shitake mushroom – soak till soft and minced finely
1/2 yellow onion – minced finely
9 pieces Napa Cabbage

Seasoning Sauce
1/2 tsp salt
1 tsp sesame oil
11/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp Chicken seasoning powder
1/2 tsp sugar
1 tsp Shaoxing Jiu (Chinese cooking wine)
1/2 tbsp corn flour
1 egg

1 – 1.5 litre chicken stock
1 tsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
Salt to taste
1 tsp white pepper

1 tbsp corn flour (add 2 tbsp water)

Method
1) In a mixing bowl, add in minced meat, prawns, mushrooms and onion and add in marinade sauce. a bit of water and use your hand to blend the mixture well in one direction. Shape into 5 big meatballs. flatten a bit and coated with corn flour.
2) Heat enough oil in a wok till hot, deep fry coated meatballs till lightly brown on both sides. Drain and set aside. Wrapped one meatball with a piece of Napa Cabbage. Do the same to rest of the meatball.
3) Lay 4 pieces of Napa cabbage at the bottom of claypot, add in the chicken stock and sauce ingredients. Bring to a boil, add in meatballs and simmer for 30 minutes over low heat.
4) Thicken with corn starch and adjust taste to your preference. Serve hot.

Braised Chicken Leg With Bak Kut Teh Herbs

Braised Chicken Leg.jpg
Braised Chicken Leg 1.jpg

Ingredients
4 chicken legs – washed and removed excess fat, cut a few slits in the thicker part of the meat
1 sachet Bak Kut Teh Herbs
! stalk spring onion – cut
4 hard boiled eggs – shelled and set aside (optional)
1.5 lit water
2 pods garlic
Salt to taste
3 small rock sugar
1 tsp white peppercorn – crushed

Marinade sauce
1 tsp 5 spice powder
1 tsp oyster sauce
2 tbsp dark soy sauce
4 cloves garlics – minced
1 inch ginger – minced
1 tbsp Hua Tio Jiu
2 tbsp light soy sauce
1 tsp white pepper
2 tsp corn flour
1 inch galangal – minced

Method
1) Season chicken legs with marinade ingredients for about 4-6 hours.
2) In a pot add in water and BKT sachet, garlics, peppercorn to a boil, lower heat and simmer for 20 minutes.
3) Heat a non stick frying and pan fry marinated chicken legs till golden brown on both sides. Add the fried chicken legs and eggs into the pot with BKT broth. Bring to a boil and cover, lower heat and simmer till chicken meat is soft and tender. Season with salt, taste accordingly and adjust to your preference.
4) In a small pan. add in marinated sauce (from the chicken legs) and  150 ml of BKT broth, stir to mix evenly and simmer for 2 minutes. Thicken with corn starch (2 tsp mixed with 1 tbsp water).
5) Place chicken legs to a serving plate and ladle (No.4) over it and sprinkle with chopped spring onions. Serve hot with eggs in the gravy.

Braised Chicken With Sea Cucumber

Braised Chicken With Sea Cucumber 1.jpg

Brasied Chicken.jpg

Ingredients
4 pieces chicken thigh – remove skin and bones
5 chicken wings
(season chicken meat with a bit of salt and corn flour)
600 g sea cucumber – rinsed, sliced and drained
1/2 carrot – cut into big chunks
4 cloves garlic
2 stalk spring onions – cut into 2 inch in  lengthwise
2 pieces fried tau kee (optional)
8 pieces small dried shitake mushroom – soaked in water till soft
8 slices young ginger
1 tbsp Hua Tio Jiu

1 tbsp corn flour  (mixed with 3 tbsp water)

Sauce Ingredients
500 – 600 ml chicken stock
11/2 tbsp light soy sauce
2 tbsp dark soy sauce
3 small rock sugar
1/2 tsp white pepper
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp kicap manis
1 tbsp Hua Tio Jiu

Method
1) Heat a small saucepan without oil and add in sea cucumber and 4 slices of ginger. Stir fry till most of the water has evaporated (about 3-5 minutes) . Add in 1 tbsp Hua tio jiu and toss briefly. Dish out the sea cucumber and discard the ginger. Set aside.
2) Heat a claypot with 3 tbsp sesame oil till hot, add in ginger, garlic and white part of spring onions, saute till aromatic , add in mushroom and stir fry for 2 minutes.
3) Add in chicken and stir fry for a further 2 minutes. Add in carrots, tau kee and sauce ingredients. Bring to a boil, cover, and simmer over low heat for about 15 minutes. Add in sea cucumber and braised for 10 minutes or until meat is tender.
4) Taste accordingly and adjust to your preference. Thicken with corn starch and stir to mix evenly. Add in spring onion and serve hot.

Kong Chicken Bao

Chicken Bak Bao

Chicken Bak Bao 3
Chicken Bak Bao 2.jpg

Chicken Bak Bao 1.jpg

Ingredients
3 pieces deboned chicken leg (with skin)
12 Lotus Bun
1/2 cucumber – sliced
Lettuce leave

3 tbsp sugar
1.2 litre water
1 tbsp potato starch (mixed with 2 tbsp water)

Sauce Ingredients
4 tbsp dark soy sauce
2 tbsp light soy sauce
3 pieces small rock sugar
Salt to taste
6 white peppercorn – crushed coarsely

2 inch galangal – bruised
4 slices old ginger
3 clove garlic

Dried Spices
1 inch cinnamon stick
2 star annise
3 cardamon pods
3 cloves
1 small dried bay leave

Herbs
2 pieces danggui
1 piece yok chok
4 red dates
2 pieces pak kei

Method
1) Bring water to a boil in a pot, add in herbs ingredients, dried spice ingredients, galangal, ginger and garlic and boil over low heat for 20 minutes.
2) Halve the chicken legs and season with a bit of salt and corn flour. Set aside.
3) Caramelizes the sugar and add in the chicken legs to brown. Add into the water with herbs, sauce ingredients and bring to a boil over low heat. Simmer till chicken is soft and tender, taste accordingly and adjust to your preference.
4) Remove the meat from the pot, strain the mixture, reserving the braising liquid. Bring to a slow boil and thickened with potato starch.
5) Assemble the bun by putting one piece of the chicken, lettuce/cucumber in each bun. Drizzle the gravy over the stuffed bun and serve hot.

Braised Chicken With Rose-Wine Infused “Dang Gui”

braised-chicken-with-rose-wine

braised-chicken-with-rose-wine-1

Ingredients
1 kampong chicken – washed and cut into 1/2
10 slices King Osyter Mushroom
8 tbsp corn flour
1/2 tsp salt
(Marinate chicken with salt and corn flour)

Sauce Ingredients
6 shallots
8 cloves garlic
6 slices ginger
5-6 slices Dang Gui
1 tsp of dried osmanthus
2 tbsp Rose Wine
2 tbsp oyster sauce
1 tbsp abalone sauce
1 packet CP chicken clear broth
800 ml water
1 tbsp brown sugar
4 pieces small rock sugar
2 tbsp dark soy sauce
2 tbsp light soy sauce

11/2 tbsp potato starch (mixed with 3 tbsp water)

Shredded spring onion and coriander leaves for garnishing
Pinch of dried osmanthus

Method
1)Deep fry chicken pieces till golden brown. Set aside.
2) Deep fry shallots, garlic and ginger until golden brown. Set aside.
3) Combine chicken parts, king osyter mushroom with sauce ingredients, fried shallots, garlic and ginger in a claypot. Taste accordingly and adjust to your preference. Bring to a boil, covered and lower heat, simmer for 30-45 minutes.
4) Remove the chicken and cut to bite size and arrange with king oyster mushroom on serving plate. Strain away ingredients and thicken gravy with potato starch. Pour the gravy over the chicken.
5) Top with shredded spring onions and coriander leave. Sprinkle with dried osmanthus and serve hot.

Braised Sea Cucumber With Roasted Shredded Chicken

Braised Sea Cucumber With Roasted Shredded Chicken 2.jpg
Braised Sea Cucumber With Roasted Shredded Chicken 1.jpg
Braised Sea Cucumber With Roasted Shredded Chicken.jpg

Ingredients
1/2 Roasted Chicken (can substitute with pork or duck)
500 g Sea Cucumber – cut into big chunks or your prefer size
300 g broccoli – cut into florets
6-8 small shitake mushroom – soaked till soft
1 tbsp sesame oil

Sauce Ingredients
1 packet CP Clear Chicken broth
1 tbsp premium dark soy sauce
3 small rock sugar
10  white peppercorn – crushed roughly
1 tbsp premium light soy sauce
800 ml water
2 tbsp oyster sauce
1 tbsp Abalone sauce
1 tsp Hua tio Jiu
Salt to taste (optional)
1 tbsp potato starch (mixed with 2 tbsp water)
6 cloves unpeeled garlic
2 inch galangal – bruised
2 inch ginger – bruised
3 pieces dried chillies – halved
1 cinnamon stick
Shredded spring onions for garnishing

Method
1) Clean sea cucumber and cook in boiling  water (with 1 tbsp hua tio jiu and 3 slices ginger) for 20 minutes. Drained and set aside.
2) Heat 1 tbsp sesame oil in a claypot and saute garlic, galangal, ginger, dried chillies and cinnamon stick till aromatic. Add in the sauce ingredients and bring to a boil. Add in shitake mushroom and braised over low heat for 20 minutes. Add in sea cucumber and continue to braise for a further 15 minutes. Taste accordingly and adjust to your preference. Thicken with potato starch.
3) Drizzle some gravy over roasted chicken and steamed for 30 -45 minutes. Remove chicken from steamer and deboned and shredded after cooling. Set aside.
4) Blanch broccoli in boiling water (salt and oil) for 1 minute. Drain and plating. Place shredded chicken meat, shitake mushroom and sea cucumber on top.
5) Drizzle braised gravy over shredded chicken , mushroom and sea cucumber. Garnished with shredded spring onion.

Braised Duck Wings With Sichuan Vegetable & Baby Yam

Braised Duck Wings 2.jpg
braised-duck-wings

Ingredients
8-10 duck wings
8 baby yam – peeled
1 small Schezuan Vegetable – sliced

Braised Sauce Ingredients
2 inch ginger – bruised
5 cloves garlic – bruised
1 inch galangal – bruised
1 cinnamon stick
2 star anise
6 dried chilli

Sauce Ingredients
4 pieces small rock sugar
1 tsp chicken seasoning powder
1 tsp white peppercorn – crushed
2 tbsp Hua Tiao Jiu
2 tbsp dark soy sauce
125 ml light soy sauce
1 honey date
1200 ml water

Method
1) Washed duck wings, remove any small feather, separate drumlets, mid-joint and tips.
2) Heat oil in clay pot and saute ginger, garlics, galangal, dried chillies, cinnamon stick and star anise still aromatic. Add in sauce ingredients, duck wings, szechuan vegetable, baby yam, stir to coat the sauce evenly. Covered and bring to a boil. Continue  cooking on medium high heat for 10 minutes, then partially cover and simmered over low heat for another 20 – 25 minutes, stirring occasionally.
3) Turn off heat, cover the pot and let the wings soak up the flavor.

Braised Baby Wong Bok With Assorted Mushrooms, Beancurd and Quail Egg

Braised Baby Wong Bok With Assorted Mushrooms, Beancurd & Quail Egg.jpg

Ingredients
1 packet Baby Wong Bok/ Wawa chye – washed and halved
1/2 carrot – cut into small chunks
4 fresh shitake mushrooms
10 quail eggs – shelled & deep fried
2 pieces small beancurd – sliced into 6 pieces
3 pieces tau pok – sliced into halved
120 g chicken meat – cut into strips (marinade with salt and corn flour for 20 minutes)
1 small can button mushrooms
1 packet King Oyster mushrooms – cut into bug chunks
1 fresh red chilli – sliced into strips

3 shallots – bruised
4 cloves garlics –
1 inch ginger – bruised
12 pieces fresh white peppercorn – crushed
11/2 tsp corn flour – mixed with 2 tbsp water

Sauce Ingredients
3 tbsp light soy sauce
2 tbsp dark soy sauce
3 small rock sugar
1 tbsp oyster sauce
1 tsp 5-spice powder
1 tsp Hua Tiao Jiu
1 tbsp mushroom sauce
1 Maggi chicken cube
500 ml water

Method
1) Pan fry chicken till opaque and set aside. Deep fry beancurd and tau pok till brownish, drained and set aside.
2) Heat oil in a wok and saute garlics, shallots & ginger till aromatic, add in shitake and king oyster mushrooms and stir fry for 1 minute. Add sauce ingredients and peppercorns and bring to a boil.
3) Add in chilli, carrot, fried beancurd, tau pok, quail eggs, button mushrooms, chicken meat and simmer over low heat for about 20-25 minutes. Add more water if you more gravy and adjust taste to your preference. Thicken with corn starch.
4) Heat up a claypot and place the baby wong bok at the bottom and pour the simmering hot gravy with assorted mushrooms, meat and quail eggs over it, covered and continue to simmer for 5 minutes.
5) Serve hot with white rice.

Braised Fish Head With Yam (Hoong Sau Yee Tau)

Braised Fish Head.jpg

Ingredients
1 fish head (red snapper, garoupa/threadfin) about 700-800 g chopped into large chunks
1 stalk spring onion – cut into 3 inch in lengthwise
1 red chilli – sliced
1 small can button mushrooms
1/2 carrot – cut into big chunks
4 pieces dried shitake muchrooms – soaked till soft and sliced
1/2 yam – cut into big cubes
10 pieces small tau pok
6 slices ginger
6 cloves garlic – peeled
1 onion – cut into wedges
1 tbsp corn flour (mixed with 2 tbsp water)

Marinade Ingredients
1/2 tbsp each – ginger juice, light soy sauce, hua tiao jiu
1 tsp pepper

Oil for deep frying

Batter
1 egg – lightly beaten
2 tbsp corn flour
2 tbsp water

Sauce Ingredients (for braising)
350 ml fresh ikan billis or chicken stock
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp Hua Tiao Jiu
1 tsp sesame oil
3 small rock sugar
1 tsp pepper
1/2 tsp salt

Method
1) Washed fish head and season with marinade sauce for 30 minutes.
2) Heat wok with oil for deep frying until hot. Coat fish head with batter and deep fry for 5-8 minutes until golden brown and cooked. Drained and set aside.
3) In the oil, deep fry yam and tau pok till golden, drained and set aside.
4) In a clean wok, heat 2 tbsp oil with 1 tsp sesame oil till hot, saute ginger, garlic and onions till fragrant. Put in the mushrooms and stir-fry for 1 minute. Add carrot, button mushroom, chilli and toss briskly.
5) Add in the sauce ingredients and bring to a boil. Put in the fish head, yam and tau pok, cover and simmer for 4-6 minutes.Add spring onion and thicken with cornstarch.
6) Transfer to a heated claypot and serve hot.

 

Braised Bean curd With Broccoli and Enoki Mushroom

Braised Tofu With Tofu and Enoki Mushroom

Ingredients
300 g broccoli – cut into florets
2 pieces small bean curd – cut into strips and pan fried
1 packet enoki mushroom
1/2 carrot – sliced
1 tbsp minced garlic
100 g chicken meat – sliced thinly (Marinate with salt and corn flour)
Salt to taste
1/2 tbsp corn flour (mixed with 2 tbsp water)

Sauce Ingredients
1/2 tbsp oyster sauce
1 tsp Knorr All in Seasoning powder
1 tsp sesame oil
100 ml water
1 tsp light soy sauce

Method
1) Washed and blanched broccoli and carrots in a pot of boiling water with salt and oil for 1-2 seconds, drained and soaked in cold water for a second, drain and set aside.
2) Heat oil in a wok and saute garlics till fragrant, add in chicken meat and stir fry till opaque. Add in sauce ingredients and tau kua, bring to a boil and simmer over low heat for 2 minutes.
3) Add in enoki mushrooms, broccoli and carrots. Continue to simmer for a second or two. Thickened with corn starch.