網誌
2008年6月23日 上午6點15分30秒Mandarin Orange Chicken
Mandarin Orange Chicken
version of Faridah Begum.
Ingredients
300g chicken – sliced thinly
1 can peeled S&W mandarin oranges
2 teaspoons corn flour
1 tablespoon oyster sauce
Salt and Pepper to taste
Spring onions – finely sliced
2 tablespoons cooking oil
5 cloves garlic, chopped finely
50g cashew nuts
Method
1. Drain the oranges but save half the syrup and put it into the chicken. Add the corn flour, oyster sauce, salt and pepper, and mix it well. Keep it marinated for at least half-an-hour.
2. Heat up a wok and put the oil in. Sauté the garlic until it is aromatic. Add the chicken and its sauce together.
3. Stir-fry until the chicken is cooked, with the syrup turning a little brown due to the caramelisation of the marinade.
4. Stir the chicken over very intense heat and make sure the fire is constant if you want the chicken to remain tender.
5. Quickly throw in the spring onions, cashew nuts and the mandarin orange slices.
6. Immediately switch off the fire, mix well and serve with hot rice.
2008年6月23日 上午5點39分13秒Spicy Fried Chicken
Version by Faridah Begum Ive tried this morning and taste ooh la la..very nice! Ingredients 1 chicken – cut up into bite-sized pieces or about 16 pieces 2 tbsp meat curry powder 2 stalks curry leaves 3cm ginger 4 cloves garlic (grind the ginger and garlic finely together) 1 tbsp oyster sauce Salt and pepper to taste 2 tsp corn flour 1 tbsp Hup Loong Cook’s frying powder Cooking oil for deep-frying Method Marinate the chicken with the ginger and garlic paste, oyster sauce, salt and pepper and let stand for about 10 minutes. Add the curry powder, curry leaves, corn flour and frying powder and mix until the chicken is well coated. Heat up the cooking oil and when hot, put in pieces of chicken and fry until cooked. (Note: Fry a few pieces at a time to ensure constant heat and adequate oil for the chicken to be crispy.)Spicy Fried Chicken
Spicy Fried Chicken
