Drunken Chicken with Shaoxing Wine Granita
Drunken Chicken with Shaoxing Wine Granita
4portions
Ingredients:
2whole Boneless Chicken Legs
½ tsp Salt
4slices Old Ginger
2stalks Spring Onion
Granita:
8-10pcs Ice Cubes
1tbsp MAGGI Concentrated Chicken Stock
3tbsps Shaoxing Huatiao Wine
Garnish:
Wolfberries, soaked in Shaoxing wine
Spring Onions
Preparation:
- On the thicker cuts of the chicken leg, make half slits to level the whole piece of meat. Season chicken with salt and place on a piece of cling wrap.
- Place 2slices of ginger and 1 stalk of spring onion with each piece of chicken. Roll up and tie both ends of the plastic securely.
- Double wrap with aluminum foil and steam chicken for 20minutes. Allow chicken to cool completely before chilling overnight in fridge.
Method:
- Slice the chilled chicken rolls and arrange on serving plate.
- In a juicy cup blender, combine ingredients for granita and process untill well blended.
- Spoon the blended mix on the chicken rolls and serve with wine soaked wolfberries.
Chef Eric’s Boston Clam Chowder
Boston Clam Chowder
4 Portions
Ingredients:
50g Butter
80g Onions, chopped
1tsp Garlic, finely chopped
60g Celery, diced
100g Potatoes, cut into 1cm dices
100g Fresh Button Mushrooms, diced
1kg Fresh Clams
600ml Milk
600ml Water
160g Frozen Clam meat, Thawed
50g Frozen Green Peas
50ml Fresh Whipping Cream
2tbsps Concentrated Chicken or Scallop Stock
Cornstarch for thickening
100ml White Wine
2sprigs Parsley, chopped
Chopped Spring Onion
Preparation Method:
- In a heated sauce pan, sauté the onions and garlic with butter. Add the chopped celery, potatoes and mushrooms and cook for 1minute.Add in the clams and cook for two minutes.
- Pour in milk, water and potatoes. Bring to the boil and reduce heat to simmer for 15 minutes.
- Add in the clam meat, green peas and cream. Adjust the seasonings with concentrated stock. Thicken the soup with some cornstarch and pour in the white wine.
- Transfer to 4 serving bowls and serve with chopped parsley and spring onions.
Dear Chef Eric, Thank you for your recipes. Have a good week.
Eveleen
Dear Chef Eric, thank you for your yummy recipes. Keep up the good work.
Rowena