Clay pot baked Chicken with potatoes and vegetables

Clay pot baked Chicken with potatoes and vegetables

Ingredients

For the toppings:

3 chicken drumettes and 3 winglets

½ teaspoon salt

½ teaspoon sugar

1 tablespoon light soy sauce

2 teaspoons dark soy sauce

1½ tablespoons cornstarch

½ teaspoon sesame oil

1 teaspoon Shaoxing wine

2 teaspoons oyster sauce

pinch of white pepper

For the vegetables:

Potatoes cut in halves

Carrots cut in sticks

Artichokes cut in halves

1 cup chicken stock

1 onion sliced

¼ teaspoon salt

1 tablespoon oil

1 slice ginger, finely julienned

1 scallion, chopped

a handful of dried wood ears (about ¼ cup when rehydrated), soaked, or any other chinese mushroom

Directions:

Marinate the chicken pieces in the topping for a while.

Cut the vegetables in halves and slice the onion and the mushrooms.

Soak the claypot in water for 30 minutes before you place all the vegetables in the pot. Sprinkle 2 tbs cornstarch over the vegetables. Place the marinated chicken over the vegetables and all the marinade over.

Place the clay pot in the oven with the lid on and cook at 190 celsius degrees for  2,5-3 hours.

When serving stir the vegetables and you will have a nice sauce around them from the marinade, chicken juice and cornstarch.

Roasted Pork Leg with Asian twist

Roasted Pork Leg with Asian twist

Ingredients:

1, 6 kg Pork leg roast (or any similar size)

1 tablespoon chilli flakes

1 tablespoon cumin seeds

1 tablespoon mustard seeds

1 tablespoon crushed garlic

1 tablespoon salt

2 tablespoons oil

On the side:
Potatoes

Artichokes

Carrots

Onion

Directions:

Preheat oven to 190ºC. If your oven has a fan function then use this.

Score the skin of the pork leg with a sharp knife then pat dry with paper towel.

Mix together the flakes, seeds, garlic & salt and massage into the pork rubbing in well between the scored lines.

Place pork on a rack in a roasting tray (It's important to let air circulate around the roast for even cooking).

Insert a meat thermometer into the middle of the meat.

Drizzle over the oil.

Pour 1 cup of boiling water into the oven tray.

Place in the pre-heated oven for half an hour and then reduce the temperature to 120 º C and cook a further 3-4 hours until the juices run clear when the meat is pierced or until the thermometer reaches 71ºC.

When you have about 30 minutes left place potatoes, carrots, artichokes or other vegetables and sliced onion in the tray under the roast and bake it in the oven while it soaks up the juice from the roast as well.

Take out the tray and sprinkle in cornstarch and stir until you have a nice gravy with all the tastes from the pork and the vegetables and potatoes in it.

Leave the pork leg to rest for about 15 minutes before you cut into it. The meat will be as tender as you can tear it with a fork. The skin crisp and crackeling.

Clay pot rice with chicken, cured meat and egg yolks

 

Clay pot rice with chicken, cured meat and egg yolks

Clay Pot Rice bowl is made with chinese sausage and cured pork belly. This clay pot rice bowl has a layer of crispy rice at the bottom!

If you cannot find Chinese sausage any cured meat will be fine

Ingredients:

1 cup jasmin rice

1 cup water
1 chicken leg

5 cm piece of cured pork belly (slice)

5 cm piece of sweet chinese sausage (slice)

A handful dried scrimps

A handful chinese mushrooms (soaked and sliced)
Green peas

1 tablespoon regular soy sauce

1 tablespoon seasoned soy sauce (you can substitute this with a bit more regular soy sauce as well)

½ tablespoon dark soy sauce

1 tablespoon fish sauce

A pinch of sugar

A pinch of white pepper

1 scallion, chopped

2 egg yolks (optional)

Directions:

Soak your cup of rice in (exactly) a cup of water in your clay pot for an hour. After it's been soaked, cook the rice. I have a clay pot meant for the oven so I place it in the oven on 250 degrees Celsius.  

Mix the soy sauces, fish sauce, sugar, white pepper and marinate the chickenleg for 20 minutes. Fry the chicken all around in a frying pan. 

Check the rice. When it's boiling and water has evaporated add some olive oil and stir. Put the chicken leg on top of the rice and put it back in the oven for about 20 minutes, until chicken is baked through.

Put the cured sliced meats, dried scrimps, chopped mushrooms in the frying pan and quickly fry and stir in a little of the sauce from the chicken marinade. 

Take out the claypot and add the mix on top of the rice and put it back in for 10 minutes. Take it out again and place the egg yolks nicely on top. Cover it back up and bake for another 3 minutes.

Take the pot out of the oven and decorate with chopped scallion.

The rice is done when it is crisp along the sides.

Serving , mix the rice and the other ingredients and get some of the crisp rice in each portion. Top with fresh spring onion and peas.

 

Sechuanpepperchicken with gingerbeer, star anis and chilifried pack choy

Sechuanpepperchicken with gingerbeer, star anis and chilifried pack choy

 

Ingredients:

1 bottle Ginger bear

½ Yellow onion

30 gr Ginger

300 gr Chickenfilé

300 gr Pack Choy

2 tsp Sechuanpepper

3 Star anise

2 Cloves of garlic

Chili flakes

2 tbs Japanese soy sauce

1 ¾ dl Jasmin rice

1 tsp Chinese soy sauce

Oil

Salt

½ tbs Flour

Directions:

Boil 1 ¾ dl jasminrice according to directions on the package.

Finely chop 1 piece fresh ginger (30 gr), ½ yellow onion and 2 cloves of garlic. Cut 300 gr chickenfilé in smaller pieces. Crush 2 tsp sechuanpepper.

Fry the chicken in a frying pan with oil for 1-2 minutes. Add yellow onion, garlic and ginger, fry for another minute. Mix in the sechuanpepper and ½ tbs flour.

Mix in 2 tbs japanese soy sauce, 1 tsp Chinese soy sauce, 1 bottle of gingerbeer ( 200 ml) and 3 star anis. Let it zimmer 6-8 minutes.

Chilifried pack choy: cut thin slices of 300 pack choy. Fry in a frying pan with oil. Season with chili flakes and salt.

Serve the sechuanpepperfried chicken with chilifried pack choy and serve with jasmine rice.

Homemade Rice Noodles

Homemade Rice Noodles

  

Ingredients

1¼ cups rice flour

2 tablespoons tapioca starch (or cornstarch)

½ teaspoon salt

1¼ cups water

1 teaspoon vegetable oil, plus more for brushing

Instructions

Add the rice flour, tapioca starch (or cornstarch), salt and water to a mixing bowl. Mix and dissolve everything together well. Add 1 teaspoon of oil, and strain the liquid through a fine-mesh strainer into another bowl. Cover the liquid and let rest for 30 minutes.

While the mixture is resting, fill your steamer with water and heat to boil. Place a plate or pan into the steamer. If you don´t have a steamer use a wok (make sure that your flat-bottomed pan fits comfortably inside first!) with water. If you don’t have a wok, use a large, deep cooking vessel with a wide opening and a lid. Bring the water to a boil. (You might need to add more water throughout the cooking process. The goal is to have the pan float on top of the boiling water.)

Brush a light coating of oil on the plate in the steamer or on the bottom of the flat-bottom pan, put the pan on top of the boiling water, and add a ¼ cup of the rice liquid to the plate or the pan. Tilt it a little so the rice liquid covers the bottom of the plate or pan.

Now, cover with the lid and cook on high heat for 5 minutes. After 5 minutes, remove the lid, take out the plate or pan, and set aside. Put a 2nd plate or pan in th steamer or on top of the water in the wok/cooking vessesl, add a ¼ cup of the rice mixture. Tilt it a little so the rice liquid evenly covers the bottom, cover, and let cook.

While it's cooking, attend to the first pan. Lift the noodle sheet out and place it onto a cutting board. Brush the cutting board with a thin layer of oil to prevent sticking. Then, use a rubber spatula to loosen all sides of the sheet of noodle, and slowly lift it up and off the plate/pan. Lay it flat on your cutting board. By now, your second plate/pan is probably ready. Remember to brush the first layer with a thin layer of oil before layering the second sheet on top to prevent sticking.

Now brush the bottom of the 1st plate/pan with some oil and get ready to make your 3rd batch. Repeat the above steps until all of the noodle batter is gone. Once all of the noodle sheets are made  feel free to cut them in whatever sizes and shapes you like. Now the rice noodles are ready to be used!

You can store these noodles in the refrigerator for a day or two. They might harden slightly, but they should bounce back nicely once heated. Enjoy your homemade noodles!

Here are some different ways to use your noodle sheets.

Rice noodle rolls

Fillings:

Mix scrambled eggs, cooked salmon, shredded carrot, sliced spring onion

Fried chicken, fried onion, shredded carrots, chopped spring onions, garlic minced  and fried, fresh ginger thinly sliced and heated, red and green chili thinly sliced.

Place the filling on top of the rice noodle sheets and roll. Cut in half. Serve with dipping sauce like for instance soy sauce.

Rice noodle soup

Cut the noodle sheets into noodle strings. Make a soup with boiling water. Add fried up chicken bites, sauted onion, ginger, shredded carrots, spring onions sliced. Taste off with chicken stock cubes, salt, pepper, some sliced chili and garlic according to taste. Add the sliced noodles to the soup.

Shrimp noodle soup

Cut the noodle sheets into noodle strings. Make a soup with boiling water. Add shrimps, sauted onion, ginger, shredded carrots, spring onions sliced. Taste off with fish stock cubes, coconutmilk, salt, pepper, some sliced chili and garlic according to taste. Add the sliced noodles to the soup.

Rice noodle dish

Slice the noodle sheets into strips. Mix with fried up onions, scrambled eggs, chicken meat, garlic, spring onion, shredded carrots. Add spices according to taste.