CHINESE DISHES FOR MONDAY BUKA PUASA - DRUNKEN CHICKEN, GARLIC PAK CHOY, CHICKEN RICE, SPICY LUMPIA AND ICY STRAWBERRY TEA DRINKS

Drunken Chicken

Garlic Pak Vhoy

Chicken Rice

Spicy Chicken Lumpia

Icy Strawberry Tea

So much of Nasi Kandar over the weekend, I made simple mild Chinese Dishes for Monday Buka Puasa. Curious over the Drunker Chicken Recipe which was once a favorite recipe in Australia MasterChef, I adapted the recipe with some modification. My chicken was a Muslim chicken so there should not be any consumption of alcohol, instead I replaced the alcohol with soy seasoning. Not bad !!!it's finger licking good. The children love it so much. I paired the drunken chicken with chicken rice and garlic pak choy. All the dishes compliment each other so well.

To those just happened to learn about this dish here's an explanation by Wikipedia :- Drunken chicken is the name given to several different ways of preparing chicken using alcoholic beverages.There are two techniques you can use to cook the chicken. The more traditional way is to poach a whole chicken gently in a pot of barely simmering water. Or you can steam the chicken. Drunken Chicken. I used the poaching method. So here's the chicken recipe. If you wish to soak the chicken with the wine, the normal wine used for this recipe is the shaohing wine.

INGREDIENTS

1x2kg whole corn-fed chicken, or 4 large chicken legs, skin on
2 1/2 t salt
1/4 t white pepper
1 t Sichuan peppercorns (optional)
6 thin slices fresh ginger
2 stalks spring onions, tied in 2 bundles
about 1 cup good chicken stock (see Step 2)

Seasoning

1/2 cup light soy sauce
1/2 cup oyster sauce
3 tbsp dark soy sauce
2 tbsp sesame oil

Mix all ingredients and set aside.

1. If using whole chicken, cut it into two halves. Rub chicken with 1 t salt, ginger and the green onions (and Sichuan peppercorns if using) and leave it to marinade in the fridge for 1 hour.

2. Poach chicken (with the ginger, spring onions and peppercorns on top and bottom of chicken) at high heat till cooked 

3.Cut the chicken at the joints to get large pieces so that they are easier to fit into a bowl, and also easier for to soak in. Mix 1 1/2 t salt and 1/4 t white pepper in a small dish and rub this all over the chicken when it's still hot. Skim the oil from the reserved stock and add to the seasoning in a glass bowl big enough to hold the chicken pieces. Soak the chicken in the seasoning, cover with cling film (make sure film doesn't touch the chicken) and leave in the fridge overnight, or at least 12 hours (24 hours is best). Turn the chicken once so every part gets to soak.

4. Chop chicken into small neat pieces (you can remove the bones if like), arrange nicely on a plate, cover and return to the fridge while you let the seasoning-stock, which is now a jelly, sit in room temperature to melt. Pour this stock over the chicken just before serving. Garnish with coriander leaves. Drunken chicken is always eaten cold.

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Hujung minggu baru-baru ini banyak makan pedas-pedas dan lemak-lemak. Anak-anak berhajat sangat nak makan nasi kandar Penang, dua hari berturut-turut ulang nasi kandar. Puasa hari Isnin saya masak yang ringan dan tidak pedas. Masakan Cina yang main rebus-rebus aje - Drunken Chicken, Pak Choy Goreng Bawang Putih, Nasi Ayam, Popia Ayam dan minuman segar teh Strawberry Sejuk.

Drunken Chicken ini adalah masakan asal dari Shaghai, cukup popular dikalangan masyarakat Cina. Ayam direbus dahulu kemudian diperap dalam wine/arak semalaman. Dimasukkan dalam peti sejuk dan dimakan sejuk. Saya cukup meminati resipi ini malah resipi ini cukup popular seketika dahulu dalam rancangan MASTERCHEF AUSTRALIA di mana salah seorang peserta bernama Alvin membuat Drunken Chicken yang cukup hebat dan menarik. Sejak itu resipi Alvin menjadi ikut-ikutan.

Oleh kerana kita sebagai orang islam, arak sememangnya haram, jadi saya gantikan arak dengan kicap cair, sos tirem, kicap pekat dan minyak bijan. Menggunakan method yang sama, saya rebus ayam dan perap menggunakan seasoning tu. Boleh tahan sedapnya - MONTOP......... Drunken Chicken ini cukup sesuai dimakan bersama nasi ayam. Jadi saya buat sedikit nasi ayam menggunakan air rebusan ayam untuk nasi dan sup. Saya gu kan hidangan ini dengan sayur Pak Choy digoreng bersama bawang. Cukup dua jenis lauk ini. Kalau yang berminat dengan pedas bolehlah buat sambal cili atau sambal kicap.  Selain dari merebus ayam, ayam juga boleh dimasak dengan cara mengukus.

Next Post - Garlic Pak Choy

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