Stuffed Glutinous rice Chicken Wings

This is a very simple to made dish that is healthy and delicious too.

Ingredients

5 chicken wings with bone removed

Marinade

1 tbsp oyster sauce

1 tbsp shao xing wine

Stuffings

Dry mushrooms soaked and diced

120g Glutinous rice rinsed

1 tbsp soya sauce

1/2 tsp salt

Pinch of pepper

Method

1) Marinate deboned chicken wings with oyster sauce and wine for half hour.

2) Mix the seasonings and ingredients for stuffings well.

3) Spoon 3 tsp of stuffings into chicken wings pockets.

4) Place chicken wings on a plate and steam at high heat for 50mins.

5) Serve hot.

A Little Indian Flavour

Feeling a little bit sick of the chinese food, so today made chicken briyani rice for dinner. The origin of Briyani Rice is said to be from the Indian army where the soldiers have to move from one place to another leaving no time for making meals. So they only have one main meal a day, which is dinner. The marinade chicken and rice layered on top of the chicken will be put in a pot. The pot will be tied to the side of an elephant together with a stove. By the time the army reach the camp site in the evening, the food will be ready.

The rice I am cooking is going to be the easy version. The original called for the rice to be cooked in a pot, but I will be using a rice cooker to save effort.

Briyani Rice

Ingredients
2 cups rice
Water or broth
4 cloves
4 cardamon
1/2 stick cinnamon
1/2 star anise
1 tsp tumeric power
1 tsp salt
half onion sliced
2 tbsp oil or ghee

Method

1. Heat the oil, fry the onion for 2 mins, then add in cloves, cardamon, cinnamon and star anise. Next add in the washed rice and mix the rice with the spices and onion.

2. Pour the well mixed rice and spices into the rice cooker and add water or broth to the 2 cups mark.

3. Add salt and tumeric powder then close the cover and cook rice.

4. You can add sultanas and cashew nut to the cooked rice too. As garnish you could add parsley and fried onion.

Briyani chicken

Ingredient

2 chicken legs

Half onion sliced

2 tbsp oil/ghee

Marinade

3 tbsp yogurt

1 tsp meat curry paste/garam masala

1 tsp salt

1/2 stick cinnamon

Method

1. Marinade chicken leg with marinade mixture for 1 hour.

2. Heat oil and fry onion until fragrant. Add cinammon stick and fry for another min.

3. Add the chicken and the rest of the marinade mixture and bring to boil then turn down to low fire and cook for half an hour.

4. Serve with the briyani rice.

Meditarranean Feast!

Yesterday, I promised the kids a mediterranean feast tonight. I intend to make cusines from different countries at least once a week, and explain the culture and stories about that particular country where the cusine originated from while we sample it. Tonight I made Chicken casserole and tomato rice. Though tomato rice is not a particular dish originating from the mediterranean, the dish composition is close enough to what they eat.

Chicken Casserole

Ingredients

2 chicken legs

1 carrot cut into big pieces

2 potatoes cut into quarters

2 celery cut into big pieces

1/2 big onion sliced

Water

Half a lemon

1 tbsp Olive oil

1/2 tsp Black peppercorn

Parsley chopped

1 tsp salt

3 tsp corn flour

Method

1. Heat up the olive oil in a pot. Add the onion and fry for 1 min, add in the chicken, carrot, potatoes and celery. Add half a lemon of lemon juice and peppercorn.

2. Add water enough to cover 3/4 of the chicken leg. Bring to a boil then turn to low fire for 30 to 40 mins.

3. When the ingredients are cooked, add in salt to taste and pasley. Mix corn flour with some water. Turn up the fire to boiling point and add in the corn flour and stir to thicken the sauce. Switch off the fire and serve hot.

Tomato rice ( For 3 person)

Ingredients

2 tomatoes pureed

1/2 onion cut into quarter

1 cinnamon

salt

water

1 1/2 cup rice

1 tbsp olive oil

Method

1. Heat olive oil in a pan and fry the onion and cinnamon. Add in the rice and fry till it crackles.

2. Remove the rice from the pan and put into a rice cooker.

3. Add in tomato puree and add in water. Remember to less the amount of water that we normally add to cook the rice according to the amount of puree added.

4. Close the cover and cook the rice.

5. Rice can be served with chicken casserole, or curry.