Wednesday, 17 June 2015

The Bacon, the Tomatoes and the Fried Chicken...

 This is Yen's concoction of simple meals. Whenever I say it's simple, people will say it's luxurious. So, in conclusion, we're blessed. I still think there's nothing fanciful with the dishes we have everyday.

  • Chicken breastmeat *if you like* I used muscle meat from the pork. If you don't know what's that, it's okay. Just go to the butcher and say you want a piece of muscle meat sliced thinly. I go to my regular butcher and the husband and wife provide good service
  • A few strips of bacon
  • Dried black fungi, a few will do *soaked it for an hour like that*
  • Slices of ginger *I dislike ginger, so I omit it*
  • Siew pak choy *or whatever vege that you prefer*
Basic seasoning that will save your life one day:
  • Oyster sauce *a Chinese kitchen cannot live without this*
  • Light soy sauce *I used that 1608 from Guangzhou's*
  • Caster sugar
  • Shaoxing wine
  • Some water *depends on how dry or soupy you want your dish to be*
Again, you do not need any specific measurements for the basic seasoning. Follow your instincts. 

 Then, I tried out this fried chicken. Hubby has always been experimenting the mixture of flour to make the skin crunchy. I've finally perfected the flour concoction. It's not only the flour that's important in a fried chicken dish. The meat must be marinated perfectly:

  • Chopped garlic
  • Garlic powder
  • Salt
  • Caster sugar
  • Pepper
  • Chinese rice wine
Let the chicken sit in the marinade for an hour or two, if you have all the time in the world. Then, you will need to let it swim for awhile in a mixture of:
  • An egg
  • 2 tbsp of plain flour
  • Some water *make it thick like mud, not watery*
Finally, you'll need to coat it with Yen's Deep Fried Mix (only from Yen's Kitchen, contact the hubby to buy at When it's done, sprinkle with a mixture of:
  • Five spice powder
  • Fine chilli flake
  • Caster sugar
  • Salt
Just a teaspoon each and mix well...

This is a common household dish in China. How to perfect this dish depends on the tomatoes that you use. If you get the cheap tomatoes, it might be sour. I ate sour tomatoes before that's why I hated this dish at first until I started buying more expensive tomatoes. Those big, round, red and juicy beef tomatoes and I'm okay with this dish now.

  • 1 tomato or two *depends on how many people's eating*
  • Onion 
  • 2 eggs
  • A little salt
  • A couple tablespoons of ketchup
  • Some sugar
You'll need to master the art of making scrambled egg before perfecting it. One of the most important steps to look into is the fire on the stove. Turn it to the lowest and let it cook slowly. You wouldn't enjoy a plate of completely dried scrambled egg.

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