Drunken Chicken, Braised Spare Ribs, Steam Rice with Lotus Leaf

Drunken Chicken

Ingredients

1.2kg chicken
1/4 bowl of Hua Tiao Wine
3/4 bowl of "Zhenshu Hung" wine

Stuffing chicken with:
2 stalks of spring onion
2 slices of ginger

Seasoning (for chicken)
3/4 tbsp salt
1 tbsp ginger juice (old ginger)
1 tbsp Hua Tiao wine


Method:

1. Wash and drain whole chicken. Prepare the seasoning into a bowl, stir until the salt is dissolved.

2. Once the chicken is drained dry, rub the seasoning all over the chicken, then let is set aside for 1 hour.

3. After 1 hour, stuff in the whole stalk of spring onion and ginger into chicken stomach.

4. Prepare the steamer, until it boiling hot, put the chicken to steam under high fire for 20 to 25 mins.

5. After 20 - 25 mins, let the chicken cool down, after that drain dry and cut into 4 portions.

6. Use the balance steaming chicken sauce to mix with 3/4 bowl of ZhenZhu wine & 1/4 bowl of huatiao wine, then pour it over the 4 portion of chicken, and let it soak then put them into the refrigerator for 1 day or overnite.

7. After 1 day, you will see the jelly surrounded the chicken.

8. Ready to serve as cold dish.



Braised Spare Ribs

Ingredient
1 kg spare ribs (soft bone xiao pai gu)
600gm spinach (big leaf kind)
5 slices of ginger
5 stalk of spring onion
5 pieces of garlic
5 pieces of small onion (shallot)

Seasoning (spare ribs)
6 tbsp of spinach juice
2 tbsp of light soya sauce
2 tbsp cornflour


Method

1. Wash the spinach, drain dry. Cut off the stem and pound it then squeeze out the juice for seasoning sauce.

2. Prepare the seasoning sauce in a bowl, then season the spare ribs for 1 hour.

3. After 1 hour, prepare the wok to be hot, then pour in 2 tbsp of oil to fry the seasoned spare ribs, fry until fragrant, about 30% cooked, when it turn slightly brown.

4. Sprinkle some huatiao around the side of the wok, then add garlic, ginger, shallot, 1 bowl (250ml) of water to fry a while, subequently add in 3 bowl of water.

5. Let the wok cook until boil, add 5 small rock sugar, 4 tbsp os "Zhenshu Hung" wine
then let it cook.

6. Put a few pieces of pork rib into 1.5L corning ware to cook awhile.

7. Then off the fire of the wok, then add the balance of pork rib into the corning ware to cook.

8. Use high fire to cook for 10 mins, then add the whole 5 stalk of spring onion.

9. After 10 mins, reduce to low fire, let it simmer for another 30 mins to 1 hour until the spare ribs is soft.



Steam Rice with Lotus Leaf

Ingredient
500gm Glutinous rice,
2 big yellow onion
70gm dried prawns (wash, soak & chop fine)
150gm chinese sausage (wash, remove skin, cut into cube)
2 pieces of lotus leaves (for wrapping rice)
2 eggs (for garnishing)

Seasoning
1 tsp salt
1 tsp sugar
1/2 tbsp light soya sauce
1/2 tbsp dark soya sauce,
1/2 tbsp sesame oil
1/4 tsp pepper


Method

1. Wash and soak glutinous rice, drain well, then add in 2 tbsp oil, 1 tsp salt, mix them well evenly, then let it steam for 45 min, under boiling water.

2. Put lotus leave to soak for 5 to 10 mins, then put in boiling water to boil for 5 to 10 mins, then wash and drain dry, use a dry cloth to clean it and keep it dry.

3. After 45 mins, the glutinious rice is cooked then set it aside.

4. Put 1 tbsp oil on the wok, to fry the beaten eggs into scramble eggs and remove.

5. Put 1 tbsp of oil, then put in chinese sausage to fry until fragrant, add onion, and dried prawns to fry until fragrant, keep on stirring.

6. Add in cooked glutinous rice to fry & stir well, fry until no lumpy, sprinkle some water as and when, until all loosen, while frying, add seasoning to fry.

7. Fry until all evenly mix, add in the scrambled eggs to fry, mix it well and remove.

8. Prepare a metal plate, then put the lotus leaf on the plate, with the sharp edge facing on the plate.

9. Put abt 2 lotus leaf then put in the fried glutinous rice then wrap it up, tighten it with toothpick, then bring to steam for 1 hour.

10. It will be ready to serve after 1 hour.