Poach Chicken with Chicken Rice Balls

那天看到Billy的blog(A table for two)介绍马六甲海南鸡饭，忽然很想吃粒粒鸡饭。快快去买一只鸡回来，就不停的又再忙起来。天啊，可以一天少想 吃一样东西吗？

Chicken Rice Balls

Ingredients:

1 cup rice

1 ¼ cup water

1 tbsp margarine

1 shallot (chopped)

3 cloves garlic (chopped)

10gm ginger (grated)

1 piece Maggie chicken stock cube

3 pandan leaves

½ teaspoon salt

Method:

Heat margarine, sauté shallot, garlic and finger until fragrant, add in rice stir fry for 1 minute.

Pour the rice, water, pandan leaves and stock cube into rice cooker and cook the rice.

While hot, dish the cooked  chicken rice into small cup and press tightly, turn out and roll into ball by hand.

Poach Chicken

Ingredients:

(A)

1 chicken

(B)

4 L water

2 cups shaoxin wine

4 stalks spring onion

6 garlic cloves

10-12 ginger (slices)

Garnish

Ginger (finely sliced)

Spring onion (Finely cut)

2 tbps light soy sauce

1 tsp sesame oil

1 pinch of salt

3 tbsp peanut oil

Method:

Bring  (B) to boil and simmer for 15 minutes

Put (A) into the simmer stock and simmer for 14 minutes (do not cook more than 14 minutes). Cover chicken with a plate to summerge the chicken at all ti,e of cooking.

After 14 minutes, move the pot away from stove and leave it for 3 hours.

Chop the chicken into pieces and prepare garnish.

Mix all ingredients for garnish in a bowl except peanut oil.

Heat a pan to hot and pour in the peanut oil. When the oil is very hot immediately pour into the garnish mixture. Top the chicken with the garnish.

  

 Reference: Exquisite Desserts & Snacks For Party, Shirley Ho Creative Recipe Series 1, pg,127 and Kylie Kwong  Simply Magic DVD

Orange Blossom Friands

家公家婆的生日只隔了三天，所以我们每次都会一次过一起庆祝，省了多请一餐，哈哈！由于家公上个礼拜去了泰国打高尔夫球，所以昨天就补请生日餐。他喜欢吃鸭子，尤其是烧鸭，我们就约了去吃中餐。我也比较喜欢吃中餐因为可以吃快一点。中餐厅出菜都很快，来收吃好的碗碟也很快, 意思是：老板吃好了就可以付钱走人了，我还要招待占在外面排队的客人。西方人都很relax，吃一餐要吃很久。还要拿着那杯酒，一直讲一直讲，真的有这么多好讲吗？？因为要赶着去吃饭和上班就调个很简单的食谱来弄， 那今晚的饭后甜点就有找落了。看了Friands这东西很久了，就是没做过，刚好冰箱里还剩一些蛋白，可以做Friands将蛋白打法掉。对了，就这样吧！


Frainds是法式小松并，传统是用小张方形的模型也相似小金条，但是现再的Frainds出现了各式各样的模样。

Ingredients:

3 egg whites

90g unsalted butter

1 tbsp honey

½ tsp orange blossom water

60g ground almonds

100g icing sugar

33g plain flour flour

20g flaked almonds

Method:

1）Preheat oven to 180 C. Greased individual fluted tart mould with butter. (I use egg tart mould)

2）Place egg whites in a medium bowl and whisk lightly with folk until combined. Add butter, honey, orange blossom water, ground almonds, sifted icing sugar and flour; stir until combined. Half filled the moulds with mixture; sprinkle with almonds.

3）Bake about 12-14 minutes. Stand friands 5 minutes before turning topside up onto wire rack to cool.

Reference: High Tea, Women’s Weekly, pg, 100