Ginger Onion Chicken Stir Fry ???

Ginger Onion Chicken Stir Fry (Geung Choong Gai) Recipe

A) 1 whole chicken leg, deboned and cut into small pieces
� tsp salt
A dash of Worcestershire sauce
A dash of pepper

B) � cup water
1 tsp cornstarch
1 Tsp soy sauce
Pinch of sugar

4 cm ginger, thinly sliced
1 cup green onion stalks, cut into 5 cm long, green and white separated

2 Tbsp oil

Method:
1. Marinate Chicken with (A) for 10 minutes
2. Mix (B) together
3. Heat wok until very hot. Put in oil. Saute white part of green onions and ginger until fragrant.
4. Pour in marinated chicken and stir fry until it is cooked, about 2 minutes.
5. Pour in (B) and cook until it thickens and add in remaining green onion stalks.
6. Stir until green onion wilts and dish up.

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Chicken with Chinese Mushrooms ?????

Whenever this dish was cooked at my home (parent�s), the first thing that gets snapped up were the mushrooms and fungi. The chicken gets left behind� which is the other case when I cook this for my hubby. Different family with different taste buds..

Chicken with Chinese Mushrooms Recipe

1 chicken whole leg (cut small)
� tsp salt

6 dried shitake mushrooms
2-3 pieces of wood ear fungi (mook yee)
2 Tbsp cloud ears fungi (wan yee)

2 inch ginger (smashed with a cleaver)
1 clove garlic (chopped)
2 tbsp oil
1 cup water

2 Tbsp light soy sauce
1 tsp dark soy sauce
� tsp sugar

� tsp cornstarch mixed with � cup water

Method:
1. Soak mushrooms and fungi in cold water until they soften. Clean and cut into small pieces. Cloud ears need not be cut, just trim off the ends.
2. Marinate chicken with salt for 15 minutes.
3. Heat wok and put in oil. Saute garlic and ginger until fragrant.
4. Put in chicken and stir fry until meat is browned.
5. Put in 1 cup of water and let simmer for 10 minutes.
6. Put in light and dark soy sauce and sugar.
7. Put in mushrooms and fungi. Simmer for another 5 minutes.
8. When gravy has evaporated to desired amount, put in cornstarch mixture.
9. When gravy has thickened, dish up and serve with rice.

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Wood ears and cloud ears will enlarge about triple in size after being soaked.

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Green Curry Chicken ????

Mum gave me some green chilies that she didn�t know what to do with them (they were given to her by a friend), so, I suddenly thought of making green curry. I had trouble looking for fresh basil here in Kuala Kangsar, the market peddlers told me there�s no fresh basil in the market, only at people�s houses� So I had to find a
substitute.

Few days later, I got the idea to use �daun kesum� instead, which is also another aromatic fresh herb easily found in Malaysia, especially in Kuala Kangsar where Laksa is the most popular local food here.

As far as I can remember, I�ve never eaten green curry before this, just saw many green curry in jars at hypermarkets

Green Curry Chicken Recipe

Ingredients
(A)3 shallots
2 cloves of garlic
2 cm ginger
2cm cube of belacan
2 lemon grass, bottom white parts only
8 green chilies
1 tsp ground black pepper
1 Tbsp coriander seeds

2 chicken whole legs (cut into chunks)
1 Russet Potato (cut into 12 pcs)

200ml coconut milk
1 tsp salt
1 tsp oil
2 cups of water

Handful of daun kesum (laksa leaves) , or u can use basil

Method
1. Blend (A) to a paste.
2. Heat wok and put in oil. Spoon out 2 Tbsp upper layer of coconut milk and fry until it turns to oil.
3. Put in blended paste and saut� until fragrant, for about 1-2 minutes.
4. Put in chicken and potato. Cook for another 2 minutes.
5. Pour in water and simmer on high fire until the potato is cooked and gravy thickens and greatly reduced.
6. Put in coconut milk and salt. When curry has come to a boil, put in daun kesum. Cook until daun kesum wilts.

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Chicken and Oyster Mushroom Soup ????

This soup was created way back in 2001, when I was still staying with my buddies after graduation.

I never liked Chicken Rice Wine Soup, I like it before the wine is added, but not after the wine. So, my grandaunt will always ladle out one bowl for me before she adds the wine. That was when I was a child.

Many many years later, I wanted to do 'that pre wine chicken soup', and there were these mushrooms in the fridge almost going to go rotten if I don't cook it soon. So, in they went into the soup... and it made it even more delicious. The grey oyster mushrooms added an extra touch of sweetness to the soup..and it thickens the soup a bit.. lovely addition..

This soup has lots of ginger in it, and my hubby is no fan of ginger... yet, he says it is good! Best taken on a cold rainy day...

Chicken and Oyster Mushroom Soup Recipe

Ingredients:

1 chicken whole leg or 2 thighs (cut small)

1 tsp salt

3/4 cup of ginger (roughly 6 inches), smashed with the back of a cleaver. (If u like to eat ginger, by all means, slice it or julienne it)

2 tbsp oil

4 cups water

200 gm grey oyster mushroom (torn to smaller pieces)

Method:

1. Marinate chicken pieces with salt for 15 minutes.

2. Heat wok, fry ginger with oil until slightly golden.

3. Put in marinated chicken and stir fry for 3-4 minutes.

4. At this point, if you want to discard some oil, you may do so.

5. Pour in water and bring to a boil. Simmer chicken soup on medium heat for 10 minutes.

6. Add in oyster mushrooms and simmer for another 3 minutes.

7. Taste and place onto a bowl.

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Chinese Style Potato Chicken. (Hor Lan Shu Kai) ????

Chinese Style Potato Chicken Recipe

2 pcs of chicken thigh (cut into small pieces)
2 tbsp oil 1 inch ginger (smashed)
2 pips garlic (chopped)
2 Russet potatoes (cut into chunks)
a few stalks of green onion cut 2 inch long.

Seasoning A)
1 tbsp soy sauce
1 cup water ( enough water to cover the chicken and potato)

Seasoning B)
1 tsp sugar
� tsp salt
� tsp cornstarch
� cup water
1 tsp dark soy sauce

Heat wok on high heat. Put in oil, garlic and ginger. Add in chicken, fry until the chicken the flesh surface is seared. Add in potatoes, fry for a minute. Add seasoning (A). Cover and cook until the edge of potatoes can be crumbled when lightly pressed with a spatula. When the potatoes can be crumbled, add in (B). When the sauce thickens to preferred consistency, add in green onions and turn off the fire. Dish up and serve with rice.

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The final seasoning are added in last because the potatoes will soak up most of the saltiness if added in too early.
I like my potatoes crumbling in my mouth when I bite into them, so i dun fry them before hand. And this crumbling effect cannot be achieved with those potatoes used in making ABC soup.

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