Sweet and Salty Chicken

We have a problem in our house at the moment, after 12 years are fridge/freezer is on it's last legs. So we are trying to use up what we have left. So with three small chicken breasts hidden at the back of the freezer, a search on the internet came up with the following simple recipe sweet and salty chicken - I have added the spring onions and chilies to the original recipe, and left out the pancake which is in the original recipe.

Ingredients:

3 chicken breasts - cut into small mouth sized cubes
6 TBSLP of Soy Sauce
6 TBLSP of Oyster Sauce
6 TBLSP of Water
Bunch of spring onions - chopped
1 green chili finely chopped
2 TBLSP of oil for frying

Method:

• In a jug - mix together the soy sauce, oyster sauce and water
• In a frying pan - add the oil - and heat
• Add the chicken and fry until cooked and lightly browned
• Add the chilies and spring onions and fry with the chciek for 30 seconds
• Add the soy sauce, oyster sauce and water mix to the chicken and cook until the sauce thicken

Serve with boiled rice

Chinese Crispy Beef

 It has been a while since I posted anything new in this blog, mainly because the household has been a bit busy. However, it is time to start cooking in earnest again. I spend a lot of time on the internet looking at recipes, every once in a while a recipe jumps out that is so simple and delicious that you just have to try it, and this was the case for Chinese Crispy Beef that I found. This is so simple and delicious.

Ingredients:

4 TBLSP of Cornflour
1 TSP of Salt
1 TSP of Black Pepper
Oil for deep frying
500g Rump Steak - cut into thin strips
4 TBLSP of Dark Soy Sauce
1 TBLSP of Rice Vinegar
1/2 TBLSP of Rice Wine
2 TBLSP of Clear Honey
7 TBLSP of Granulated Sugar
1 Red Chili - de-seeded and finely chopped
4 TBLSP of Water
3 TBLSP of Fresh Finely Chopped Ginger
2 Cloves of Garlic
1 Medium Onion - finely chopped
1 Red or Green Pepper, de-seeded and chopped into small pieces

Method:

Heat oil ready for deep frying

Put steak strips in a large bowl and add a little oil and mix well.

In a large bowl, mix the cornflour, salt and pepper together, and mix well. Put the steak strips in and coat well

Deep fry the coated strips in batches - this takes seconds so keep a close eye on them, remove, drain and set aside

In another bow, combine the soy sauce, rice vinegar, rice wine, honey, sugar and water. Mix well and set aside

Heat a deep frying pan and add some olive oil for frying, add the onion, peppers, chopped chili and ginger and fry over a high heat for 3 minutes stirring constantly. Add the sauce and cook for another 30 seconds, then add the cooked beef strips and heat through and coat with the sauce.

Serve with noodles or rice.

Enjoy

Singapore Vermicelli

This recipe is adpated from http://www.bbcgoodfood.com/recipes/3753/singapore-noodles to make use of things I already had to hand, I already had some rice noodles that I got quiet a while back. This is absolutely lovely, and far far better than I have ever had from the local takeaway.

Singapore Vermicelli

Serves 2 as a main meal
Approx cost - £2.20p

Ingredients:

• 150g Rice Vermicelli Noodles
• Vegetable oil
• 2 Chicken Breasts cut into thin strips
• 3 Garlic cloves crushed
• 1 onion, cut into thin half moons
• 2cm piece of ginger, grated
• 3 TSP of curry powder
• 1 TSP of turmeric
• 4 TBLSP of soy sauce
• 2 Chillies finely chopped

Method:

• Trim the chicken breasts and cut into thin strips, place in a bowl, add a little oil and rub over the chicken (this just stops the chicken sticking to each other), and set aside
• Prepare the Garlic, Onion and Ginger and Chillies
• Soak the noodles following the packet instructions and drain and set aside
• Heat some oil in a frying pan and fry the chicken until it is browned and just cooked through, and set aside
• Add a little oil to the frying pan and fry the garlic and ginger until light brown. Add the onion and cook until just beginning to soften
• Add the chillies and cook for one minute
• Return the chicken to the pan and add the curry powder and turmeric and cook for a minute.
• Add the noodles and about 2 tbsp water and toss everything together.
• Add the soy sauce and cook for a further 2 minutes

Serve and Enjoy !!!

Deep Fried Crispy Chicken Bites and Mushroom Fried Rice

The Finished Meal

Ingredients:

• 450g of Chicken
• 5 TBLSP of cornflour
• 1 TBLSP of oil
• Oil for deep frying
• 3 TBLSP of oil for frying the rice
• 1 TSP of ground white pepper
• 500g of chilled cooked long grain rice
• 2 TSP of Chinese Five Spice
• 1 Chile deseeded and finely chopped
• 3 TBLSP of soy sauce
• 100g of closed cup mushrooms finely chopped
• Sweet Chillies sauce to dip

Method:

• Heat the oil in the pan used for deep frying, also pre-heat the oven to 160 Degree's C to keep the chicken warm whilst cooking in batches
• Trim the chicken of any fat and cut into bite sized pieces
• Add the 1 TBLSP of oil to the chopped chicken and mix well
• Add the pepper to the chopped chicken and mix well
• Add 3 TBLSP of the cornflour to the chicken and mix well to cover the chicken
• Just before frying the chicken add the rest of the cornflour and mix well
• Add the chicken in batches and deep fry until golden brown and the chicken cooked through
• Remove and keep warm in the oven on the grill rack
• Heat 1 TBLSP of oil in frying pan
• Add the chopped mushroom and the Chinese Five Spice powder and fry on a high heat for 2 minutes
• Add the chillies and fry for another minute
• Add the rest of the oil
• Add the rice and stir well
• Add the soy sauce and stir well to coat the grains of rice, moving the rice all the time, until the rice is cooked through and hot
• Serve with a sweet Chile sauce dip and enjoy !