Sunday, February 21, 2016

Double Style Sesame Chicken Nuggets

This is a fast and easy dish that is crunchlicious and suitable for any occasion, be it family dinner, friends gathering or even picnic. The white sesame coating over the nuggets adds a subtle aroma and adds to the crunchiness. 

Why double style? I made a non spicy version (sesame) and a spicy version (sesame + paprika), everyone can just pick their favorites, or have both. ;)

Served the Sesame Chicken Nuggets with 3 different sauces, so there's at least a flavor that suits everyone :- hot Sambal, Sesame sauce and mayonnaise.

I had it served as part of our family's CNY luncheon. The whole big plate was emptied before the lunch was over.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serving for: approximate 40-50 nuggets

• 800gm chicken fillets, cut into cubes

For Seasoning:
• salt and pepper  
• few drops of sesame oil
• 1 tablespoon of Shao Xin wine (skip if serving for young kids)

For Coating:
• 4 tablespoon of flour + 1 tablespoon of cornflour
• 2 egg whites
• 1/2 cup of white sesame seeds

For Hot version:
• few dash of paprika powder 
The Making:
1. Marinate the chicken nuggets with the salt, sesame oil and Shao Xin wine. Set aside for about 30minutes.

2. Coat the chicken nuggets with the following in sequence: 1) mixed flour 2) egg white 3) white sesame seeds. 

For the hot version, add few dash of Paprika powder into the flour and mix well.

3. Heat up few spoonful of cooking oil in a frying pan. Once the oil in heated, using a pair of long chopsticks or thong, slowly place the chicken nuggets into the pan; you may cook few nuggets at the same time, just make sure they do not overlap.

4. Cook each nuggets for about 1 minute on each side or until golden brown. Dish out and put over a piece of kitchen towel to absorb the excess oil.

Serve alongside your favorite sauce (tomato ketchup, chili sauce, Sambal chili, mayonnaise, peanut sauce, sesame sauce). Enjoy!

Sunday, February 14, 2016

{CNY Special} Prosperous Abalone dish with Mushrooms 鲍螺万象迎新年

It's the 7th day of Chinese New Year, which also coincide with the Valentine's Day. We had a simple family gathering where my siblings and dad came over for a family luncheon. It's potluck style and as the hostess, I decided to make an auspicious dish to celebrate the Lunar new year.   

Managed to cook this dish in under 30 minutes and it's emptied almost immediately when we started dining. 

The topshell was arranged into a rose shape, it was spontaneous but I though their appearance was rather beautiful. *smile* My late mom would approved this if she's around.

The platter of food.. Recipe for the sesame chicken cubes (the center piece) will be shared separately.

Note: I did not serve the abalone nor top shells to my little ones (I prefer serving them unprocessed food), however they enjoyed the broccoli and other dishes to the max.

Preparation time: 10 minutes
Cooking time: 15 minutes 

• 1 can of abalone in brine 高汤炖鲍鱼一罐*
• 1 can of sliced topshell 鲍鱼汁螺片一罐*
• 300gm of broccoli, cut into florets 西兰花一颗约三百克
• 3 cloves garlic, crushed 蒜头三颗,切细
• 8 King Eryngii Mushroom, roughly shredded 杏鲍菇八颗,捌段
• 100g Enoki mushroom, washed, 金针菇一百克,洗净

*Note: I used the Soon Thye Hang (顺泰行海味) canned abalone and topshell, you can choose other brand or flavor too but their brine sauce is my favorite.

The Making 做法:

1. Blanch the broccoli florets with hot water, drain the excess water and place aside. 用热水把西兰花烫熟,让多余的水流掉,西兰花放一旁待用。

2. Heat up 2 tablespoon of cooking oil in the wok, toss in the garlic and sautée for a minute till turns golden color. 在热锅烧热两汤匙油,加入蒜头炒至金黄色。

3. Add the mushrooms and broccoli, quick fry on high heat for about 2 minutes, add a tablespoon of the abalone sauce to flavor. Scope out and put into the serving dish. 

* you may add some sliced ham too for richer flavor


* 也可加入切片火腿添味

4. In the same wok, heat up the abalone with sauce, once the sauce starts to boil (should be around a min) turn off the heat. Arrange the abalone nicely over the broccoli and pour the sauce all over them. Repeat the same for the topshell but only add few spoonful of sauce over the topshell will do. 把罐头鲍鱼连汁倒入锅中,滚后即可熄火(约一分钟左右)把鲍鱼排在西兰花上方,然后把剩余的汁倒入碟中。罐头螺片也如法炮制,但只需要加几汤匙的螺汁在螺片上,不用太多。

That's it, your CNY dish is ready to serve. it's really just that simple! *wink*