Pan fried Chicken in Alfredo Mushroom Sauce | 白汁磨菇雞排意粉

Pan fried Chicken in Alfredo Mushroom Sauce白汁磨菇雞排意粉

Ingredients:

4 Chicken Legs or breasts

4 tablespoons Light Soy Sauce

1/2 teaspoon White Pepper, ground

2 tablespoons Chinese Cooking Rice Wine

Spaghetti

Ingredients for Alfredo Sauce:

10 Mushrooms

1/3 cup Green Peas

2 Carrots

1 White Onion, small

1/4 cup Butter

2 tablespoons All Purpose Flour

2 cups Milk, Homogenized

1/2 cup Water

Salt to taste

DIRECTION:

1. 30 minutes prior to the cooking, combine chicken, soy sauce, white pepper, Chinese wine in a mixing bowl and mix well.  Allow it to marinate for about 20-30 minutes.

2. Dice the carrot, rinse the peas, and cut the onion into thick slices.

3. Cut the mushrooms into thick slices.

4. In a pot, melt butter over medium-high heat.  Add carrot and onion.  Cook the vegetables until they becomes soft; about 5 minutes.

5. Reduce the heat to medium-low and add flour. 

6. Vigorously stir until the flour is well mixed.

7. Stir in milk and water.

8. Add pea and mushrooms.  Turn the heat back to medium and continuously cook until the mixture heat through and the mushrooms become soft; stirring constantly.

9. Season with Salt.  Remove it from the it.

10. Heat up two tablespoons of oil in a pan over medium heat.  Add chicken, skin sides down.  Fry them for about 8 minutes and the skins turn slightly brown.

11. Turn the chicken on the other side.  Fry them for another 5 minutes.  Remove them from the heat.

12. At the meantime, cook the spaghetti according to the instruction on the package.  Drain well.

13. Pour the sauce onto the spaghetti and serve it with the chicken.

Thanks for stopping by.  I hope you enjoy this recipe.

Stewed Milky Chicken with Date and Lotus Seed (Instant Pot Version)｜紅棗蓮子鮮奶燉雞 (壓力煲版)

It is the very nutritious soup that is very good for skin or post-natal nourishment. I made it every winter to boost up our energy. 

Stewed Milky Chicken with Date and Lotus Seed

紅棗蓮子鮮奶燉雞

INGREDIENTS:

2 pcs Chicken Legs, skinless

3 cups Milk, homogenized

1 cup Water

4 tablespoons Chinese Cooking Rice Wine

4 Red Dates

12 Lotus Seeds, cores removed

Salt to taste

DIRECTION:

Red Dates are on the left and lotus seeds are on the right.

1. Soak the dried lotus seeds in water until soften.  Remove the green core in the middle of each with a toothpaste, if there is any.

2. Remove and discard the pit in each red date.

3. In a heat-proof container.  Add chicken, dates, and lotus seeds.

4. Pour in milk.

5. Add water and rice wine.  Cover the container with a lid.

6. In an instant pot, add 3 cups of water and place a low rack on the bottom.  Carefully put the covered container on the rack.

7. Put the lid on the instant pot.  Put the venting knob to seal.  Press the "Manual" button once, and then press the "Pressure" button to adjust the pressure to high.  Press the "+" or "-" button to set the time to 10 minutes.  When the cooking process is done, allow the pressure release naturally.  Remove the container from the instant pot right away.

8. Season the soup with salt.  Serve immediately.

Three of a kind | 煎釀三寶

Fried Pork Stuffed Vegetable is a dish my mom often made when I was little.  Besides pork, she liked to mix in a few water chestnuts to add a little crunch and a subtle sweetness, or she would substituted the pork for fish cake or fresh shrimp available in the fresh market.

In Canada, where we live, is not easy to buy any of the ingredients Mom had used except for the pork.  So, it is the way this version of the dish remains on our family menu.  Serve it with a bowl of steamed rice and enjoy the balance of the juices from the vegetable and the meat and I will call it a warm and substantial meal.

Three of a kind | 煎釀三寶  

Ingredients: (make about 23 pieces)

600 gram Pork

3/4 cup Chopped Shallot

1 Egg

2 Green Bell Peppers

1 Japanese Eggplant

450 gram Firm Tofu

2 teaspoons Rice Wine

1 tablespoon Dark Soy Sauce

1.5 tablespoons Corn Starch

1.5 tablespoons Sugar

1/4 teaspoon Salt

1/4 cup Vegetable Oil (for frying)

Green Onion for garnish

For the Sauce:

1 teaspoon Dark Soy Sauce

1/4 cup Water

1 teaspoon Chicken Powder

1/2 tablespoon Sugar

1/4 teaspoon Salt

材料：(約23件)

600 克   攪碎豬肉

3/4 杯   紅蔥頭

1 個   雞蛋

2 個   青橙籠椒

1 條   日本矮瓜

450 克   硬豆腐

2 茶匙   米酒

1 湯匙   老抽

1.5 湯匙   粟粉

1.5 湯匙   糖

1/4 茶匙   鹽

1/4 杯   菜油

蔥粒 (作裝飾用)

汁料：

1 茶匙   老抽

1/4 杯   水

1 茶匙   雞粉

1/2 湯匙   糖

1/4 茶匙   鹽

DIRECTION: