Sunday, February 27, 2011

Green Risotto - Hong Kong Style

Meals of more vegetables and less meat are highly recommended nowadays. If you’ve been following my blog, you may know that I’m a health conscious individual who eats generally one meal a day. Green Risotto is how I blend in lots of vegetable and little meat into a very delicious dish. Let me share with you my Hong Kong Chinese style Green Risotto.

If you have the experience cooking risotto, I won’t repeat here. Unlike traditional Italian risotto, I used water instead of stock. I then chopped some green vegetables and Chinese Kam Wah Ham. Kam Wah Ham is a famous produce from Yunnan, China and is widely available in Hong Kong. You may use any other ham or bacon as you wish. As Kam Wah Ham is very rich in taste, I don’t have to use any other seasoning at all.

When you add the last round of water to the risotto, add the chopped ham and keep stirring. When the risotto is cooked, cover for 3 minutes before serving. Now, make use of these 3 minutes, get ready a hot saucepan and heat a little bit of EVO. Stir fry the sliced green vegetables. No need to add salt as the risotto is going to be very tasteful with the Kam Wah Ham. Add the green vegetables to the risotto, mix well and dish up.

Green Risotto

Chopped Vegetables

Chopped Kam Wah Ham

Message from Anna

Warning: Do NOT Use These Cooking Oils

Hong Kong Food Blog - Green Risotto

Monday, February 14, 2011

How To Cook Shoyu Chicken

I receive some enquiries recently asking me how to cook Shoyu Chicken. As I love shoyo chicken and I haven’t cooked it for some time, I’ve decided to raise this post to answer my readers enquiries as well as pleasing myself and my beloved on Valentine's Day.

My shoyu chicken is of course Hong Kong Cantonese style. We usually call it Soy Sauce Chicken. It is extremely easy to cook and very delicious. Here we go.

Since cooking a whole chicken is quite demanding, I’ll leave it to professional chefs. For home cooking, I’m going to work on chicken thighs only, which are good for kids as well as parties.

How To Cook Shoyu Chicken

4 boneless chicken thighs. These are all we need. To reduce the intake of fat and cholesterol, I usually remove the chicken skins. However it is your choice to keep it or not.

Shoyu Chicken Seasoning Sauce

  • 1 tablespoon of dark soy sauce
  • 1 tablespoon of Huadiao wine (Shaoxing cooking wine)
  • 1 tablespoon of water
  • Some grinded black pepper
  • Pinch of sugar

    Get all these into a bowl and mix well for a minute or so to make sure the sugar is melted. Marinate the chicken thighs with the seasoning solution. Turn the meat up side down at least once through out the seasoning period to ensure both sides of the meat absorb the equal amount of seasoning sauce.

Seasoning Tips

The secret to making delicious Shoyu Chicken is the seasoning sauce and the seasoning period. Allow several hours for seasoning to ensure the best taste. I usually season it in the morning if I want to cook for dinner. If I want to cook for lunch, I’ll start seasoning the night before. If you are running short of time, you should allow at least 30 minutes of seasoning before cooking.

Cooking Directions
  1. Heat a pan, add 1 tablespoon of EVO.
  2. Lay all chicken thighs flat into the pan to ensure they all receive even heat. (**DO NOT throw away the remaining seasoning sauce, we'll use it later on**)
  3. Turn to medium heat, cover with a lid.
  4. Cook for 4 minutes.
  5. Turn meat up side down. You’ll see the beautifully brown colored chicken. Remember you have some leftover seasoning sauce in the plate? It’s time to add this residue solution to the pan. Cover again and cook for 2 minutes. Check if the sauce is getting too thick. If so, add a little bit of water and continue cooking for another 2 minutes with the lid on.
  6. Dishing up and serve hot. Best to go with plain rice.

NOTE: The total cooking time should be between 8 and 10 minutes. This will avoid under- or over-cooking and ensure the maximum tenderness of the chicken.

Warning: Do NOT Use These Cooking Oils

    Do you find cooking Shoyu Chicken simple and easy? I really love it because it is so delicious. Next time when you have friends asking you how to cook Shoyu Chicken, you may direct them to this blog post.

    Shoyu Chicken (Soy Sauce Chicken)

    YOUR VALENTINE BONUS: Actually Chinese has a lot of chicken cooking methods and Shoyu Chicken is just one of them. Others like Drunken Chicken, Hainanese Chicken Rice and many others are also very delicious. If you want to learn more about the Chinese way of chicken cooking, you may want to take a look at my friend Nicholas Zhou’s cookbook: Healthy Chinese Cooking.

    If you buy through this link and send me your ClickBank receipt, I’ll email you my Hong Kong Chinese Food Close Up eBook for FREE. Send your receipt to hkchinesefood(at)yahoo(dot)com(dot)hk

    Enjoy Cooking and Happy Valentine !

    February 14, 2011

    Hong Kong Food Blog - How To Cook Shoyu Chicken

    Warning: Do NOT Use These Cooking Oils

    Wednesday, February 9, 2011

    Hong Kong Chinese New Year Foods

    Today is the 7th day of Chinese New Year. Chinese traditional call it 'Man's day', meaning the birthday of everybody. One of the Hong Kong Cantonese traditions is to eat congee. We've therefore decided to cook congee at home. In fact, we eat congee every year on this same day.

    Congee in Cantonese is called 粥 which sounds like 足 which means 'satisfaction', meaning we are happy with what we have. Make good sense? That's why we eat congee on this everybody's birthday.

    Anna eating congee at home on the 7th day of Chinese New Year
    We've put lecttuce and fish balls in the congee. These are associated with good meaning as well. Fish - surplus 魚(餘), Lecttuce - create wealth 生菜(生財). See my big fish ball!!

    Congee with Lecttuce and Fish Balls 生財鯪魚球粥

    Here are the other foods we eat during Chinese New Year.

    Assorted veggies cooked with preserved beancurd. This of course has a good meaning as well - 開齋 means 'a good start'.

    Assorted Vegetables 羅漢齋

    Candies Platter is what we prepare at home to welcome visiting friends and relatives. Yes, home visit is another Chinese New Year Tradition here in Hong Kong. The candies platter can be very creative. But roasted mellon seeds are among the musts.

    Candies Platter 全盒
    There are many kinds of roasted mellon seeds - black, red and white.

    Dim Sum is a must. Here is what we had:
    Puddings - growth 糕(高) - turnip pudding (see my previsou post); on the table, there were two kinds of puddings - the sticky one and the spongy one.
    Pig's tongue - profit 利
    Fish ball - surplus 魚(餘)
    Oyster - good business 豪士(好市)
    Hairy vegetable - lucky money 髮菜(發財)

    Let's have a closer look.

    Dumplings with pig's tongue, oyster and hairy vegetable
    Fish balls with hairy vegetable 髮菜鯪魚球
    Happy New Year!
    Hong Kong Food Blog - Hong Kong Chinese New Year Foods

    Wednesday, February 2, 2011

    How To Cook Turnip Pudding

    Turnip pudding is highly popular among Cantonese families as a Chinese New Year festival food. Many of us DIY at home and it's lots of fun. Today is the CNY eve and I have been busy making turnip pudding at home.

    I don't have any professional recipe, all steps were inherited from my mother which in turn was from many generations before. There are many steps but we enjoy doing it.

    How To Cook Turnip Pudding - Step by Step

    1. Smash 3.6kg of turnips. This is good for 3 plates of 8 inches each.
    2. Get some preserved meats such as lap cheung, dry shrimps or mushrooms and cut them into small pieces.
    3. Boiled the smashed turnips. Add pinches of salt, sugar, chicken powder and any other seasoning such as pepper or seasame oil to your own taste.
    4. Stir fry the preserved meats briefly.
    5. Mix the boiled turnips, preserved meats and add 500 grams of rice flour (粘米粉) to the mixture. Use only 粘米粉 for the making of turnip pudding. Add rice flour bit by bit and stir well while adding.
    6. Divide the pudding mixture into pudding plates.
    7. Steam for 1.5 hours and start eating.

    Warning: Do NOT Use These Cooking Oils

    Cooking Turnip Pudding To Celebrate
    Chinese New Year

    Step 1 - Smash the turnips 刨蘿蔔

    Step 2 - get ready the meats

    Step 5 - See I'm working hard in mixing
    Here is my turnip pudding mixture
    My sister is dividing them into various pudding plates

    Going to steam

    Ready to eat

    Time to eat - enjoying my hardwork.

    I enjoy eating turnip pudding immediately after cooking. This is the best time and most delicious way to eat turnip pudding. When it cools down, you need to reheat by steaming, pan fried or micro-wave. Honestly I don't like any of these methods as the turnip pudding will be less delicious. If you want to eat the most yummy turnip pudding, make it yourself and eat it immediately after steaming. Try it out. I'm sure you'll agree with me.

    Hong Kong Food Blog - Turnip Pudding