Stir-Fry Cabbage With Assorted Mushroom

This is a very easy stir-fry vegetable dish which combine of two type of yummy mushrooms like Honshimeiji & Shiitake with cabbage and celery.


Ingredients:
1/2 Beijing Cabbage(北京包菜)
6 Fresh Shiitake Mushroom(花菇)
1 Packet of Honshimeiji Mushroom(本菇)
1 Small Carrot, Cut into thin strips
2 Stalks Of Celery(芹菜)
2 Slices Of Ginger
3 Cloves Of Garlic, lightly smash
200ml Of Chicken Stock

Methods:
1. Cut the cabbage into bite size then soak in water for a while then wash and rinse well.
2. Wash the Shiitake Mushroom and honshimeiji mushroom and cut away the root stem and set aside for use.
3. Peel the celery and cut into 1 cm thick slices.
4. Preheat the pan with 1.5 Tablespoons of oil and saute the garlic and ginger slices until fragrant then add in the carrot strips, celery and cabbage then fried till fragrant add in in the chicken stock.
5. Cover and let it simmer on medium low heat for 5 minutes then add in all the mushroom and cover, continue to simmer for another 3 minutes.
6. Add in some cornstarch water mixture to thicken the sauce and serve.

Note: You can add in any types of mushroom that you prefer like wooden ear, black or white fungus or etc.

Thai-style Basil Chicken Salad

The most common Basil Leaves that found and used in Singapore is the Thai Basil Leave which can be used in a wide range of Thai, Vietnamese and other ethnic cuisine. It's spicy, licorice flavored shoots and leaves are used in salads, soups and curries.


For this salad dish, we are using Fresh Thai Basil Leaves for one of the sauce ingredients. The taste of this dish is kind of local Thai-style where it is sort of sweet and spicy. You can add in any fruits or vegetables that you prefer to make the salad base to go with the crispy chicken strips.

Ingredients:
1/2 Chicken Breast Fillets (1/2 边鸡胸肉)
1 Teaspoon Light Soy Sauce (1 小匙酱油)
1/2 Tablespoon Cooking Wine (1/2 汤匙花雕酒)
1 Teaspoon Cornflour(1 小匙玉米粉)
Some Pepper(少许胡椒粉)
2 Tablespoon Sweet Potato Flour (2 汤匙地瓜粉)
1 Tablespoon Cornflour (1 汤匙玉米粉)

Methods:
1. Wash and cut chicken fillet into 2cm wide strips then marinate with Soy Sauce, Cooking Wine, Cornflour and Pepper for at least 30 minutes or more.
将鸡胸肉洗净, 切2cm 宽条状, 然后加入酱油, 花雕酒, 玉米粉和胡椒粉调味至少30 分钟以上.
2. Coat the marinated chicken with the flour mixture(sweet potato flour + cornflour) and set aside for 5 minutes before deep-frying.
将腌好的鸡肉条沾混合好的地瓜粉和玉米粉, 然后放在一边等5分钟后才炸.( 这能防止粉从鸡肉上滑落)
3. Heat up half pot of oil and deep-fry the chicken strips in two batches until golden brown, drain and set side.
热半锅油, 把鸡肉条分成俩次炸成金黄色后, 捞起放在吸油纸上吸干油分.

Chilli Sauce:
2 Cloves Garlic, grated (2 颗蒜, 切末)
2 Small chilli, finely chopped (2 颗小辣椒, 切末)
8 Thai Basil Leaves, finely chopped (8 叶九层塔, 切末)
1 Teaspoon Chopped Spring Onion(1 小匙葱花)
2 Tablespoons Thai Sweet Chilli Sauce (2 汤匙泰式甜辣椒酱)
1.5 Tablespoon Lemon Juice (1.5 汤匙柠檬汁)
1 Tablespoon Thai Fish Sauce (1 汤匙鱼露)
1/2 Teaspoon Sugar (1 /2 小匙糖)
1 Tablespoon Drinking Water (1 汤匙食水)

Methods:
1. Mix all the sauce ingredients together in a small bowl and set aside for later used. (If you don't prefer hot, then don't add any small chilli or you can reduce to only using 1)
把全部酱料的材料放在一个小碗里搅拌均匀, 待用.( 如果您不会吃太辣, 就不要放小辣椒或只放一颗)

Salad Base: (optional)
1 Red Apple, shredded (1 个萍果, 切丝)
1 Japanese Cucumber, shredded (1 条日本小黄瓜, 切丝)
1 Small Carrot, shredded (1条小胡萝卜, 切丝)
6 Cherry Tomato, halves (6颗小番茄, 切半)
6 Lychee, remove seeds (6颗荔枝, 拨壳, 去种子)

Methods:
1. Mix all the above ingredients in a mixing bowl then set aside in the fridge until serve.
把全部的沙拉材料放在一个碗里搅拌均匀, 放进冰箱待用.
2. You can used any other fruits or vegetables that you prefer or in season.
你也可以用其他的水果蔬菜来代替.

Assemble:
1. Place salad mixture on a serving plate, top with half of the fried chicken strips then drizzle some chilli sauce over the chicken and salad.
首先把拌均匀的冷沙拉扑在大盘上, 然后放一般的炸鸡肉条, 接着均匀的淋上些辣椒酱.
2. Continue topping the rest of the chicken and drizzle the rest of the sauce around it.
之后继续放上剩余的鸡肉条, 再淋上些辣椒酱.

Notes:
You might not need all the sauce, so add the amount that you prefer. Or you can serve it as dipping sauce for the chicken strips without the salad.
你可以随自己喜好放多或少的酱料, 又或者你也可以用来沾不要淋上去.

This sauce is enough for 1 chicken breast without the salad.
这个酱料成分足够用一个鸡胸肉.

Pepper Salt Basil Chicken - 九层塔椒盐鸡

Had you heard or saw or used Basil Leaves in cooking before? There are more than 12 varieties of Basil that are cultivated for culinary use. Sweet basil (Ocimum Basilicum) and Bush basil (O. minimum) which both are annuals, at least in cool climates, both have a delicious peppery flavor invaluable in cooking. In this recipe we are using Dried Basil Leave and some Sichuan Pepper Salt(花椒盐) which is a mixture of salt and Sichuan pepper, roasted and browned in a wok and served as a condiment to accompany chicken, duck and pork dishes. It can be found in most supermarket in the herbs and spices department.


This Pepper Salt Basil Chicken is very fragrant and appetizing dish as by the mixture of dried basil leave and sichuan pepper salt. It those sort of food that you will keep popping into your mouth. Thanks Angie for sharing this wonderful dish.

Ingredients:
1/2 Chicken Breast, cut into strips
2 Tablespoon Sweet Potato Flour
1 Tablespoon Cornflour

Marinade:
3 Cloves Garlic, smash abit
1 Teaspoon Light Soy Sauce
1 Tablespoon Cooking Wine
1/2 Teaspoon Sesame Oil
A Few Dash Of White Pepper
1/4 Teaspoon cinnamon Powder
1/4 Teaspoon Five Spice Powder
Dash Of Salt

Methods:
1. Wash and cut the chicken breast into 2cm wide strips then add in the marinade and marinate for at least 30 minutes or more.
2. Coat the chicken strips with the mixture of sweet potato and cornflour and set aside for about 5 minutes before deep-frying.(this helps the meat to absorb the flour before frying)
3. Divide the chicken strips into two batches and deep-fry in medium heat until golden and crisp. Drain and set aside.
4. When completed the 2nd batch of chicken strips, switch to high heat and blanch all the chicken strips in hot oil for a few seconds in order to make it more crisp before severing.
5. Preheat a pan with 1/2 tablespoon of oil and statue the grated garlic in the seasoning until fragrant then add in the deep-fried chicken strips.
6. Stir for a few second then add in the seasoning powder mixture and stir till almost all pieces of chicken strips are coated with seasoning.
7. Sprinkler extra dried basil leaves if you prefer and serve hot.

Seasoning:
2 Cloves Garlic, finely grated
1 Teaspoon Sichuan Pepper Salt
1/2 Teaspoon Chilli Powder
1 Teaspoon Dried Basil Leaves

Methods:
1. Mix all the seasoning ingredients together except the garlic and stir till well combine. Set aside for later use.