Post by cuddlykitten on Jan 9, 2006 20:08:36 GMT 8
Well, with the CNY coming up around the corner, I was wondering if all the aunties have some sort of special recipes that is only prepared during CNY gathering dinners?? ;D ;D ;D Mind sharing them here??
Below is a recipe that I've gotten from kuali.com... I tried it last year and it tasted great... ;D ;D
Thanks to chilicandy for the suggestion...
Seong Koo Hor Pak Hup (Welcome New Year Platter)
Ingredients
100g fresh lily bulbs (pak hup)
75g button mushrooms, halved
40g lotus seeds, parboiled until soft
150g broccoli, cut into florets
75g carrots, sliced and cut into desired shape
75g fresh golden mushrooms
150g boneless chicken breast
1 tbsp oil
1 tsp sesame oil
2 slices young ginger
1 clove garlic, sliced
1 tbsp Shao Hsing Hua Tiao cooking wine
Seasoning (A):
1/2 tsp light soy sauce
1/2 tsp sesame oil
1/2 tsp sugar
1/8 tsp pepper
Pinch of salt
1/2 tbsp egg white, lightly beaten
Seasoning (B), combine:
1 tbsp oyster sauce
1 tsp light soy sauce
1/4 tsp salt, or to taste
1/2 tsp sugar
1/8 tsp pepper
1/2 cup chicken stock
Thickening (combine):
1/2 tsp cornflour
2 tbsp water
Method
Marinate chicken with seasoning (A). Set aside for 10 minutes. Trim lily bulbs and separate into slices. Clean and drain. Trim off root ends of golden mushrooms. Separate loosely, then wash and drain.
Scald broccoli in hot water. Drain, then stir-fry lightly in a teasthingy of oil and a sprinkling of salt. Dish up.
Heat both oil and sesame oil. Saute ginger slices and garlic till fragrant. Add cooking wine and stir-fry to get rich aroma.
Add chicken, button mushrooms and lotus seeds. Put in carrots and seasoning (B), and stir-fry well over high heat for 30 seconds. Add lily bulb slices and golden mushrooms, and stir-fry briskly. Add thickening.
Lastly, add a dash of oil to glaze the dish. Dish onto platter and serve.
Happy cooking... ;D ;D ;D
Below is a recipe that I've gotten from kuali.com... I tried it last year and it tasted great... ;D ;D
Thanks to chilicandy for the suggestion...
Seong Koo Hor Pak Hup (Welcome New Year Platter)
Ingredients
100g fresh lily bulbs (pak hup)
75g button mushrooms, halved
40g lotus seeds, parboiled until soft
150g broccoli, cut into florets
75g carrots, sliced and cut into desired shape
75g fresh golden mushrooms
150g boneless chicken breast
1 tbsp oil
1 tsp sesame oil
2 slices young ginger
1 clove garlic, sliced
1 tbsp Shao Hsing Hua Tiao cooking wine
Seasoning (A):
1/2 tsp light soy sauce
1/2 tsp sesame oil
1/2 tsp sugar
1/8 tsp pepper
Pinch of salt
1/2 tbsp egg white, lightly beaten
Seasoning (B), combine:
1 tbsp oyster sauce
1 tsp light soy sauce
1/4 tsp salt, or to taste
1/2 tsp sugar
1/8 tsp pepper
1/2 cup chicken stock
Thickening (combine):
1/2 tsp cornflour
2 tbsp water
Method
Marinate chicken with seasoning (A). Set aside for 10 minutes. Trim lily bulbs and separate into slices. Clean and drain. Trim off root ends of golden mushrooms. Separate loosely, then wash and drain.
Scald broccoli in hot water. Drain, then stir-fry lightly in a teasthingy of oil and a sprinkling of salt. Dish up.
Heat both oil and sesame oil. Saute ginger slices and garlic till fragrant. Add cooking wine and stir-fry to get rich aroma.
Add chicken, button mushrooms and lotus seeds. Put in carrots and seasoning (B), and stir-fry well over high heat for 30 seconds. Add lily bulb slices and golden mushrooms, and stir-fry briskly. Add thickening.
Lastly, add a dash of oil to glaze the dish. Dish onto platter and serve.
Happy cooking... ;D ;D ;D