Selasa, 29 Jun 2010

Aromatic Soy Poached Chicken

AROMATIC SOY POACHED CHICKEN

Salam kembali,

Hari ni dr pagi gigi dah mula sakit, bila cek kat gigi atas belakang sekali dah lobang!!! uuuwaaaaaaaaa.... kita bukan apa, kita takut nak jumpa dentist sbb malu nak nganga2 mulut :-( lagi satu takut kena injectt!!!!!! ikutkan tak nak pergi tp dah tahu rasa sakit gigi mcm mana mmg HARUS pergi! percaya tak kita tak pernah kena sakit gigi sejak dulu lagi sbb tu kita tak tahu rasa sakit gigi mcm mana hihihi... Ninja tu kata ada mushiba tp kita tak cayer! sbb sblm ni mmg gigi sebelah atas ni tak leh dbuat mkn keras2 giteewww tp kita thn mkn sebelah kanan jerr makin lama makin tak leh dbuat kunyah sbb takut punyer pasal malas nak tgk sbb kita tahu mesti berlobang! mencinyer! Terus menerus dr pagi tak de mood murung semacam, nak makan pun malas! ni masakkan tuk budak2 sbb bhn2nyer mmg tak pedas nanti malam tak yah masak sbb dah buat appointment dgn dentist, kalau nak tahu kat sini kalau tak buat appoinment sblm dtg mmg dia tak layan, n kalau 1st time dtg pun dia akn xray n cek jer next day buat appoinment lagi baru lah buat treatment, ni lah pyhnyer kat sini, melainkan g klinik gigi biasa tu mmg terus jer pergi pastu tampal! kalau pakar ni dia byk songeh sikit sbb byk appoinment yg menanti huh! da lah stop citer pasal gigi buat sakit hati jerr :D

Kan dah ckp minggu ni minggu resepi dr 3 HUNGRY TUMMIES :D, ayam ni sesuwai mkn dgn sup kita buatkan sup jugak ni sup bodo2 jerrr hihihi... lega dah tak yah na pkir masak diner tuk ninja tu skrg dia mkn yg ringan2 jer jdnyer tak yah sakit2 tgn nak masak lama2 kat dapur.. Tummy, mcm biasa ya mintak izin resepinyer sekali lagi, thanks for sharing!!!! :-) lwnkan dgn nasi ayam pun best jugak! ;-)

AROMATIC SOY POACHED CHICKEN

serve 4 to 6 as part of a Chinese meal
you'll need;

1 free range chicken* (1.2 to 1.5 kg bird)
1 spring onion julienne
*only good quality chicken should be used for this dish.

for the aromatic soy poaching liquor;

1 cup of light soy
1/2 cup of dark soy
6 cups of water
1/2 cup of rock sugar
1 cup of chinese cooking wine>>Tak yah letak ya
5 cm knob of ginger, sliced
3 garlic cloves
1 spring onion (white part only)
1 cassia bark or cinnamon stick
2 star anise
1 tsp of Sichuan peppercorns



Method:

First prepare the poaching liquor by simmering everything in a pot for 30 minutes. Place chicken breast side down and bring it back to a simmer, cover and simmer on the lowest heat for 30 minutes. Turn the chicken over half way through the cooking. Strain and keep the cooking liquor for other uses. If time is on your side; place the chicken in, simmer for 10 minutes then turn off the heat, cover and let the chicken steep til the liquor has cooled down. The result is a chicken that is coloured more evenly all over.
Remove chicken and brush some sesame oil over the bird. Cover and let it rest for at least 15 minute before cutting.
Cut chicken Chinese style and arrange neatly in a shallow bowl or platter. Ladle some of the hot strained liquor over.
Place julienne spring onions on top of the chicken and pour 1/3 cup hot cooking oil.
I made some garlic lime and chili sauce to go with the dish.>> yg ni kita tak buat kita guna sos yg dmakan dgn nasi ayam hainan :D


PARCELLLLLLL!!!!!! :D

Yg ni dr mesia, :D 2nd parcel :D tak yah citerlah dlmnyer apa :D penuh dgn reta karun belacan pun ada! hihihi....


Yg ni kita mintak maaf byk2 dah bukak sampulnyer baru teringat nak ambik gmbr! PArcel dr mesia juga, mekaseh pd KAKAK yg baik hati tu ya, kita dah pakai dahhh :D macehhh!


Yg ni pulak parcel dr sebrang lagi seberang :D parcel kontroversi ni lama betul nak sampai kena kuarantin agaknyer :D Mekaseh yo deetha, tunggu waei parcel dr kakakmu pulak ya dlm minggu ni insyaAllah sampai tunggu ajer kat opis ya :D

2 ulasan:

Deliah's Deli berkata...

pon..pon!! ni dtg nak amik kuih lapis kacang ngan ayam tu! sakit gg..?adoii aii nak tido pun x leh-sakit sgt20x!

3 hungry tummies berkata...

Ayam tu lebih menarik dari resipi asal tu. Warnanya cantik sekali. ijayuji harus berasa bangga ")