Busy mode

~ Happily helping out in a charity shop and doing part time job at the moment ~

Stir fried Chicken with Capsicum in Teriyaki Sauce

Recipe from here

~Ingredients~
2 chic thighs
1 capsicum
3 cloves garlic
1 1/2 tbs cooking oil
100ml hot water

~Marinade~
2 ts light soy sauce
a couple of dashes white pepper
1 ts corn flour

~Seasoning~
1 tbs teriyaki sauce
2 ts light soy sauce
a couple of dashes pepper to taste
salt to taste


Method

1. Marinade chic for 1/2 hour before cooking.
2. Heat the wok on high heat until smoky. Add oil, garlic and chicken into it. Stir briskly. Add capsicum when the chic meat is seared.
3. Add seasoning and water and bring to boil.
4. Cook chicken thoroughly and dish up when the gravy has reduced.

Fragrant Dry Chicken (Gan Xiang Ji)

Recipe from here

~Ingredients~
800g chicken - I use 750g
24g curry leaves - I use 10g
40g garlic (whole, remove skin and fry till dark brown)
40g ginger (retain skin and sliced)
2 fresh chilli, sliced

~Seasoning~
4ml salt
4ml ginger
40ml ginger juice - I use ginger cubes
1 egg
60ml water
40g potato starch - I use tapioca starch
40g plain flour

~Sauce~
1 tbs oyster sauce
1/2 tbs fish sauce
2 tbs Thai chilli sauce - I use 3 tbs
1/2 tbs lime juice
1/2 tbs sugar
1/2 tbs light soy sauce - I use 1 tbs
some dark soya sauce


Method

1. Marinate chicken with seasoning ingredients for 1 to 2 hours.
2. Heat oil to about 80% hot (bubbles popping), put chic in and fry till golden brown. Remove from wok. Don't use boiling hot oil as meat will end up burnt.
3. Heat some oil in the wok and quickly fry garlic, ginger, curry leaves and chilli over high heat.
4. Pour sauce in, add in fried chic, mix well and serve. 

Mooncake

We bought this mooncake (made in HK) for 12-14 pounds (forgot the actual price). Hehe