Hope you didn't forget to get the Roses. The Sun might just come out today. This year Valentine Day is on a Tuesday which mean Mei Mei is shut on a Tuesday night as usual and I can have a romantic night in for once. For those like me I cooking a Special Dinner treat for her. This is one of my Signature dish that got picked by one of the Food Magazine competitions a few years back. I share this with you so you cant blame me because Mei Mei is not open tonight and you didn't know what to cook for this Special St Valentine night. This is also one of my "Secret Recipes" - for a delicious and tasty chicken dish.
Ingredients : 1 Whole Small Fresh Spring Chicken (enough for 2 ) For Marinade : 50g Lee Kam Kee Double Deluxe Soy Sauce 1/2 Teaspoon Spicy Salt mixed with small amount of Peppercorns, Dry Orange Peel, Star Aniseed, Fennel, Chives, Fresh Root Ginger, and a few cloves of Crushed Garlic. For Crispy Skin use : 50g Red Vinegar (or any White/Red wine Vinegar ) 1 Tablespoon of Lyle's Golden Syrup ( not treacle) Instructions : Preparation - 1. Wash and clean inside and outside Small Chicken. 2. Combine all Marinade ingredients in a small bowl. 3. Put combined Marinade inside Small Chicken stomach and sew it up. (Leave it in a Fridge for 2 hours.) 4. Mix Red Vinegar and Golden Syrup with a little warmed water ready for skin coating. Cooking - 1. Boiled a pot of water enough to submerge the whole small chicken, take out ready marinated chicken from fridge, carefully put it into the boiling pot and boiled for 1 minute. 2. Take out and place in large bowl. 3. Hold Small Chicken Upright and pour Crispy Skin mixture over whole chicken evenly. Re-do with a small brush until whole chicken is coated. 4. Hang chicken up to dry in cool airy place for 12 hours. 5. Finally, Deep Fry the whole Spring Chicken at a low heat until thoroughly cooked and golden brown. Chop up chicken in in small pieces and put on a plate serve it with Double Deluxe Soy Sauce dip and plain boiled Fragrant Rice. Taste Delicious and full of Aroma. Until next time, wishing you all a Happy St Valentine Day. Jun. 14/02/2017
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Hello and welcome to my first Post for Mei Mei Chinese Takeaway. As a Master Chef you might wonder why I working in a small Chinese Takeaway. I ask myself the same question when I started this journey about 3 years ago. I did leave a well paid job in China town to set up my own Takeaway here. It was something I wanted to do for myself and family, to have place I can call my own. While I do most of the main cooking, I do have a very good helper in my wife Biling. She is also the one with the head for numbers and look after financial side of things. I just happy doing what I am good at, buying and sourcing the right ingredients, setting up the Menus and cooking delicious meals for the customers... I will mainly be writing about my experiences about my travel in China and the various Chinese Cuisines and Tips on how to stir up some very tasty meals with my variations on different recipes I learned. Until then, you have to get it from Mei Mei...... Chinese Tea After a hard day work in the kitchen there is nothing better than relaxing with a refreshing cup of Chinese Tea. I especially like Green Tea than the other many types of Chinese Tea when I have time to really make it properly with Tea Leafs and enjoy it slowly. I found a Youtube video showing you how I normally brew it, Hope you like it! |
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