Shao Hsing Wine Chiken @ Hua Tiao Chiew Chicken

remember those days where Yan Can Cook TV cooking

series..... so here's the story ..... if Yan can cook .. so do I

ha ha ha .. i have been had alot of stress this year of the ox

to when stress hits my shoulder .. it's time to cook ...

here my simple recipe you can beat most of the restaurant

once you tried and practice you'll be supprise how easy it is

the main topic of today is the Shao Hsing Wine or rice wine

or yellow rice wine ... story says it's brew in ZheXiang provice

in china dated back some 2000 years ago and best consume

aged for 10 years minimum ...

FYI, my Shao Hsing Wine is not recommended because the

taste i've tried back home for Chinese New Year are better

we use the Pagoda Brand with the wording

Shao Hsing

Hua Tiao Chiew

mine here in the picture, my another half bought it wrongly

so the taste is abit out ... anyway here's the recipe for my

dish below for 2 pax

1. 1/6 of Hsao Hsing wine
2. 5 to 6 thin slices of ginger
3. 1 clove of garlic .. can be less also
4. 1 teaspoon of dark soy souce
5. 2 teaspoon of oyster source
6. of cos the chicken duhh ... 2 big-o drumstick
7. chicken no need to pre-marinate .. all express cooking

u need a ceramic work to get the best taste because

we want to cook the chicken till very very tenderly...

1. put about 3 sponfull of oil
2. chopped garlic fried together with slices of ginger
3. put in the chicken ... stir fried under medium fire
4. when the chicken whitten, pour the 1/6 of the wine
5. stir and close the ceramic pot
6. once a while turns the chicken
7. slow down the fire ... the ceramic pot will retain it's heat
8. when the wine is about 1/2 dried add some boiling water
9. oh yah i forgot ... put the oyster souce in
10. and also for coloring, add the dark soy souce
11. always close the lid
12. turns the chicken so that if will not charred
13. about 20mins or so .. and when the water level falls
14. it's cooked and ready to serve...
15. b4 that check if the salt level is as per your taste,
16. else add some soy souce
17. wah lah ... you got urself a home cooked Shao Hsing chicken
18. if it taste good, go brag about it to your neighbour
19. and ring up ur mom and dad
20. and please post ur comments on this blog

checking the water level.....

sorry no finish goods because... i'm to hungry to even bother

to take picture for you hahahahahaahha

this is taugeh fried with tenggiri jerok or salted fish

this is a easy and quick dish too u can try.. if you want

recipe ... just shout below...

another easy and fast to cook veg ...

so easy i dare not post it here ... hahahahah

enjoy your Shao Hsing Wine Chicken responsibily

because i knew a friend that do not take alchohol

becomes abit dispy after taking this dish ...

actually if u like the taste of the wine ... like i do

i'll throw 5 spoonfull of Shao Hsing Wine 30 second

to boil before i dish out ... hahahahahha so that

to get the kick of the alchohol hahahahhahahhaha

actually to be frank, this is my 2nd attempt and i have

nailed it ... my 1st attempt i finish up 3/4 of the wine

hahahahahah it turns bitter hahahahhahahaha

because i can't get the taste of that shop i ate

so i add it more wine ... and more and more

i realise that you really need to get the pagoda

brand to just add in 1/6 will do the trick

Char Siew DIY part 2

the day has come for me to try out the recipe

1st i marinated it and keep it in the freezer for 12 hours

here after 12 hours ... if u can examine there is some ice

building up on the side of the pan and the color of the meat is much

nicer now ....

jeng jeng jeng .... here comes the baking part  ...

boil it and make sure u turns it so that it will be equally

cooked

about 30mins on a 230celcious the meat is cooked

so here comes the grilling part ....

just enuff charred on the edges of the char siew .... just nice ...

here's my DIY Char Siew with just simple recipe

of cos i have tune the recipe because from google

there are many ways to make charsiew ...

so i add some and minus some here and there

anyway it's all about my own taste Char Siew that i can recall

from Meng Meng Roast Duck house ...

if u follow my blog ... u'll know what i mean ...

8/10

because this is lean meat ... i should have got the shoulder

or belly meat  hahahahahahahahaaha

i'm happy and proud that now i know how to make char siew !!!!