The other day for dinner I cooked Chicken With Ginger. The chicken was a favourite with Joshua, although he wasn't too keen on the stir-fried bell peppers that I served with it.
The ginger is fried in large slices with the skin intact. This releases some mouth watering aromas and preps the oil for when the chicken is fried.
Shaoxing wine, chicken stock, chili flakes and a little light soy sauce combined with the greens of scallions added at the very last minute produce a chicken dish which is succulent and infused with ginger.
Delicious! A single teaspoon of sesame oil was stirred through the chicken immediately prior to serving. This gave the dish an extra depth and complexity. I'm always weary of using sesame oil, I find it rather pungent and it can overpower other flavours. However, the Chinese apparently know how to use it very well indeed, when it is used it is mostly used cold and it really enhances flavours rather than mask anything.
The chicken and vegetables were served with some fresh (not dried, refrigerated) Shanghai noodles. I think I have a preference for these 'fresh' noodles. They are sooo fun to slurp up :)
Desert was Egg Custard Buns
Today I tried my hand at Tea Eggs.
Eggs are cooked in liquid to which a seasoning bag and a tea bag have been added. They cook for about 2 1/2 hours. After the first 20 minutes the shells are broken to allow the seasonings to infuse the egg.
This photo doesn't show the deep colour of the eggs very well.
Tonight I am going to make Boiled Beef Slices in a Fiery Sauce. As it's just Josh and I, I'm going to make 2 versions, one fiery, one not so much :)
You don't want to move to Canada do you. You're meals always make me drool. Because of you I recently made myself some Congee which I am enjoying using.
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