Hainanese Chicken Chop

For 3 person

Marinate chicken ingredients:-
6 chicken thigh
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sugar
½tsp dark soy sauce
½tsp salt or to taste
½tsp pepper

For fry the Chicken ingredients:-

1 cup flour  

1 tbsp corn flour

Tomato sauce ingredients:-
½ packet of mix vegetable (I used the small packet)
1 big yellow onion, sliced
160 g tomato ketchup
2 tbsp sugar
½ tsp salt or to taste
½ tsp light soy sauce
2½ cups water
Thicken mixture- mix 1 tbsp corn flour water, to thicken the sauce

Other condiments
10 potatoes, boiled in hot water till tendered, slice it, then deep fry till golden brown

Method:

1. Marinate the chicken thighs with marinating ingredients, for 3-4 hrs.
2. Mix the Fry the Chicken ingredients together and coat it well on the marinated chicken Then deep fry till golden brown. Dish up and set aside.
3. To prepare the tomato sauce, heat oil in a wok or saucepan, saute onion till aroma, add in water and the rest of seasonings and the mix vegetable except thicken mixture, cook for few minutes or till onion is soften. Then thicken the sauce with thicken mixture.
4. To serve, arrange the deep fried chicken thigh, cooked potato wedges and sliced tomatoes on a plate. Pour the hot tomato sauce over and serve. Re-heat the tomato sauce before serve if you are not intended to serve immediately.

Chinese Scallion (Green Onion) Pancakes With Soy-Ginger Dipping Sauce

2 cups all purpose flour, more for rolling
1 teaspoon kosher salt
3/4 cup water
1 bunch scallion (green onions), around 8 of them (reserve 1 teaspoon for the sauce)
vegetable oil

Ingredients for the Soy-Ginger Dipping Sauce:
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
1 tablespoon water
2 teaspoon rice wine vinegar
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
a pinch of red pepper flakes
a pinch of white pepper
1 teaspoon chopped green onions

To make the pancakes: 
In a large mixing bowl, stir together the flour and salt. With a wooden spoon, make a well in the middle of the flour and pour in the water in a steady stream while continue stirring. Knead the dough a few times and form into a ball.  Cover with a clean towel and let it rest for 30 minutes. This would be the good time to chop up those green onions and prepare the dipping sauce.  

After 30 minutes of resting, transfer the dough onto a slightly floured board.  Gently press it to form a round disk. With a pastry cutter or a knife, divide the dough into 6 equal portions. With a floured rolling pin, roll the dough into a thin disk, about 1/8-inch thick.  With the back of a spoon, spread 1/2 teaspoon of vegetable oil on top, leaving a 1/2-inch border all around. Sprinkle the chopped scallions on top in an even layer.  

Roll up the filled dough from one end to the other into a log, leaving the seam side down.  Pinch the end of the log and roll it into a circle.  Pinch the other end of the log and tuck it underneath the dough. Roll the filled dough with a floured rolling pin into 1/4-inch thick disk. I like to divide each pancake with a piece of parchment paper and stack them all up.  

In a large non-stick skillet, heat up 2 teaspoons of vegetable oil over medium-high heat.  Pan fry the pancakes until golden brown on both sides, about 2 minutes per side.  Add more oil as needed in the pan frying process.  Transfer cooked pancakes onto a cooling rack and cut into wedges. Enjoy with the soy-ginger dipping sauce.

To make the Soy-Ginger Dipping Sauce:
In a small mixing bowl, stir all the ingredients together until sugar dissolved.  Serve with Scallion Pancakes and enjoy!

Pandan Rice

For 3 - 4 person

Ingredients:

• 8 pandan leaves or more (screw-pine leaves)
• 1/2 tsp salt 
• 200ml water 
• 100ml santan (coconut milk) (I did not put this)
• 150ml water 
• 250g rice 

Methods:

1. Wash rice and set aside to drain.
2. Blend together the pandan leaves, salt and 200ml water. Sieve to extract juice.
3. Put washed rice, pandan juice, and water into a rice cooker.
4. Switch on the rice cooker and let it cook until done.
5. Mix with chicken curry or other curry. it will be thumb up!!

Soya Milk Jelly Mooncake

Source :Adapted from Annacoo Journal Recepi

Ingredients:

Grass Jelly Filling

• 250g water
• 3½ tbsp sugar
• 1tsp agar-agar powder
• 2 pandan leaves
• 100g grass jelly (unsweetened, cut to strips) or
• 100g grass jelly (sweetened, cut to strips) Must reduce 1½ tbsp sugar

Tau Huay (Soya Milk) Jelly

• 500g Nutri Soy soya Milk (reduced sugar)
• 125g fresh milk
• 45 sugar
• 2tsp agar-agar powder

Method:

1. For making grass jelly filling - use a round plastic cup that is smaller than jelly mould 
2. Boil water, sugar, agar-agar powder and pandan leave together in a pit at medium heat
3. Keep stirring mixture with a hand whisk until liquid boiled. Discard pandan leaves and off heat. Add grass jelly strips into in, stir well with spoon for another minutes
4. Pour grass jelly liquid into 12 plastic cups evenly and leave to set in fridge for 15 minutes
5. For Tau Huay (Soya Milk) Jelly - mix all ingredients in a pot, bring to boil at medium heat
6. Keep stirring during the process so that it will hot be burnt. Off heat and stir for another minutes
7. Pour some soya milk liquid into moulds till half fall. Gently scratch set grass jelly filling with a sharp knife. This will make the agar-agar jelly stick together
8. Place one piece of grass jelly filling in each mould, then fill up the mould with soya milk
9. Cook and chill jelly mooncake to set in the refrigerator. 

Pork Dumpling Soup

Ingredients:

Filling

• 50g wood ear mushroom
• 175g ground pork
• 100g shelled and defined raw shrimp, cut into small pieces
• 2 peeled fresh or canned water chestnuts, minced (optional)
• 2 stick of scallion (chopped)
• 1 packet of dumpling wrapper

Seasonings

• 1 1/2 teaspoons oil
• 1 teaspoon Chinese rice wine (Shaoxing) or sherry
• 1/2 teaspoon sesame oil
• 3/4 teaspoon chicken bouillon powder
• 1/2 teaspoon salt
• 3 dashes white pepper 

Soup

• 1 3/4 cups (425 ml) Homemade Chicken Stock  or 1 can store-bought chicken broth
• 1 cup (250 ml) water
• 3 dashes white pepper
• Salt, to taste

Garnishing

• 1 stick scallion (chopped)

Method:

1. Soak the wood ear mushroom with warm water for about 15 minutes. Cut it into thin dice.
2. Make the filling by combining the wood ear mushroom, ground pork, shrimp, water chestnuts, green onion, and all the Seasonings ingredients together. Chill the filling in the refrigerator for 30 minutes.
3. To assemble the water dumplings, place a piece of the wrapper on your palm and spoon about 1 tablespoon filling onto the wrapper. Place the dumplings on a floured surface or baking sheet. Cover them with a damp kitchen towel to prevent drying.
4. Bring the water to a boil in a pot. Gently transfer the wrapped water dumplings into the boiling water and boil until they float to the top, about 2-3 minutes. 
5. Remove the water dumplings with a slotted spoon, drain the excess water, and cover them to prevent drying.
6. Bring to boil the chicken broth and water in another pot. Add the white pepper and salt to taste.
7. Transfer water dumplings into a soup bowl, add some of the soup into the bowl, garnish with some chopped green onion and serve immediately.

Orange Chicken

Ingredients:

• 1/2 pound chicken breast (cut into bite-size cubes)
• 5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)
• 1 teaspoon minced orange zest
• 2 cloves garlic (minced)
• 1 inch ginger (minced)
• 1 stalk scallion (use the white part only, cut into thin threads for garnishing)
• 2 teaspoons oil
• Oil for deep frying

Orange Sauce:

• 1/4 cup freshly-squeezed orange juice
• 3 tablespoons canned chicken broth
• 1 tablespoon soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1/2 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 5 teaspoons sugar
• 1/8 teaspoon white pepper powder
• 1 teaspoon corn starch
• Salt to taste

Frying Batter:

• 1/2 cup water
• 2 oz. all-purpose flour
• 1 oz. corn starch
• 1/2 teaspoon baking soda
• 1/2 egg
• 1 teaspoon cooking oil
• 1 small pinch of salt

Method:

1. Mix the orange sauce ingredients and set aside.
2. Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.
3. In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.

Lemon Chicken

Ingredients:

• 10 oz (300g) skinless, boneless chicken breast/thigh, cut into small pieces
• 1/4 cup corn starch plus 1/4 cup all-purpose flour, sifted and combined well
• Oil, for deep-frying
• 1/2 teaspoon white sesame

Marinade:

• 1/2 tablespoon soy sauce
• 1/2 tablespoon Shaoxing wine, optional
• 1 tablespoon corn starch

Sauce:

• 3 tablespoons lemon juice
• 2 teaspoons sugar
• 5 tablespoons water
• 1 teaspoon corn starch
• Pinch of salt, or to taste

Method:

1. Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside.
2. Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
3. Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
4. Dish out, top with the white sesame, and serve immediately.