Recipes

Drunken Chicken with Shaoxing Wine Granita

24drunken chk shaoxing wine105150

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:

  1. 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.
  2. 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.
  3. Double wrap with aluminum foil and steam chicken for 20minutes. Allow chicken to cool completely before chilling overnight in fridge.

Method:

  1. Slice the chilled chicken rolls and arrange on serving plate.
  2. In a juicy cup blender, combine ingredients for granita and process untill well blended.
  3. Spoon the blended mix on the chicken rolls and serve with wine soaked wolfberries.

Chef Eric’s Boston Clam Chowder

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:

  1. 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.
  2. Pour in milk, water and potatoes. Bring to the boil and reduce heat to simmer for 15 minutes.
  3. 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.
  4. Transfer to 4 serving bowls and serve with chopped parsley and spring onions.
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2 Comments Add yours

  1. Eveleen Hiew says:

    Dear Chef Eric, Thank you for your recipes. Have a good week.
    Eveleen

  2. Rowena says:

    Dear Chef Eric, thank you for your yummy recipes. Keep up the good work.

    Rowena

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