::Aromatic Soy Poached Chicken Dr Puan Ika::

Salam...

Daa......hari nie wah sgt best ... dah try Aromatic Chicken dr mek siam nuuunn joh d Bangkok nuuunn ..mmg best aaaa..tp wat nyer sebelah jer..wat sekor kang jenuh nak mgadap lak.....diet nie.. he..he..he.....apa pun mmg best tq yea Ika n 3 Hungry Tummies ....akak CnP kat cni yea mintak halal kan....xpun bg no ac kita kasi pengerasnyerr...:D.......

AROMATIC SOY POACHED CHICKEN

serve 4 to 6 as part of a Chinese mealyou'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 soy6 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.

nasi n sup lak..den ikut suka ati den jer...nasi yg simple jer

2 pot beras

2 1/2 pot air(klu guna stok lg sedap)

1/2 ketul kiub pati ayam
sedikit garam n gula

Bahan tumis

1/2 labu bawang besar-ditumbuk

3 ulas bawang putih-ditumbuk

1/2 inci halia..-ditumbuk

5 sudu besar marjerin /planta/ butter

bunga lawang ,kulit kayu manis ,buah pelaga ,daun pandan

(kalu suka bulih guna kulit ayam yg ada lemak tue..tumis sekali)

method:

1. cairkan butter ..n tumis semua bahan ...
2. bila dah garing sket masukkan beras kacau n biar sekejap...
3. kemudian masukkkan air ...dan bahan perasa tuggu hingga didih...

cili nie tuk letak ngan ayam..dah selalu sgt wat cili yg merah tue kan..so hari nie try yg itam lak not bad ..pada den la kan "bos" diam ja ok la kot..ha..ha..ha...

P/S :utk pgetahuan semua sewaktu N3 nie d siarkan ...semua yg diatas dah abis..harap maklum..:D...