If you are looking for some ideas other than steamed chicken, try this.
Ingredients :
1 kampung chicken cut into half
2000ml water
1 stalk spring onion
1 tablespoon Szechuan peppercorn
1 pc of star anise
5 slices ginger
Marinade :
3 tablespoon of salt
Method :
Clean the chicken thoroughly. Add salt and marinate for 1 hour.
Bring all the ingredients to boil in a stock pot.
Remove from heat and leave the chicken soak in the stock for 3 hours.
Cut the chicken into pieces and is ready to serve.
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Need to cook a fish dish for your kids? Fish fillet is best as it is bone free. My grandchildren like to eat fish fillet very much. In order to enhance their appetite, I cook fish fillet in sour orange gravy. It is fast and simple, it needs only 15 min to serve this dish.
Ingredients :
1 piece garoupa fish fillet (about 250g)
1 cup of oil deep-frying
2 slices ginger
200ml fresh orange juice
1 tablespoon lemon juice
1 tablespoon shredded lemon rind
Seasoning :
2 tablespoon sugar
1/2 tablespoon salt
Method :
Firstly mix the fish fillet with a little salt and deep fry in hot oil untill golden brown. Dish and drain out the oil.
Leave 1 tablespoon of oil in the wok and fry the ginger untill fragrant.
Next step add in orange juice, lemon juice, seasoning and bring to boil again.
Make sure you lower the heat, then add in fried fish and shredded lemon rind and simmer for 15 minutes or untill the gravy is thick.
Then is ready to serve.
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You will need…
* to defrost chicken in the fridge:
* 1 whole chicken wrapped in cling film
* 1 large roasting pan
* 1 plate
* 1 fork
This is by far, the most advisable way to defrost. However, it does take time, so plan ahead. Never thaw poultry at room temperature.
To help the juices drain, take a fork and prick the under side of the whole chicken while still covered in Saran wrap. This is important as the juice from the chicken must never come into contact with the body of the chicken. Put a plate upside down into the roasting pan and place the chicken onto the plate. Finally, transfer the chicken to the fridge to defrost: and leave it overnight or longer.
* to defrost in water:
* 1 whole unwrapped chicken
* 1 sink/ or large bowl filled with cold water
* 1 airtight bag
The second way to safely defrost your chicken or chicken pieces is to place the unwrapped chicken into a airtight bag; carefully pressing as much air out of the bag as you can to avoid the bag floating. Submerge it into cold water, preferably the sink, and turn the chicken around a few times during its thawing time. This will ensure that the whole chicken thaws completely. This will take 2-3 hours. Also, the water should be changed every 30 minutes, to help along the process. You must cook the chicken immediately after defrosting when thawing this way!
Hygiene
Whenever dealing with chicken, make sure that after working with it, you wash your hands and utensils thoroughly in hot, soapy water. Never put cooked foods onto a dish that has held raw poultry, unless the dish has been well washed in hot water. Always keep hot foods above 140ºF or 60ºC, and cold foods below 40ºF or 4ºC.
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