Monday, August 08, 2011

Today, I cooked steam triple egg (三黄蛋), busy day chicken and stir-fry lil' Bok Choy with oyster sauce.


Steam Triple egg (三黄蛋) - Serves 2
My late grandmother taught me how to cook this many years ago. It was perfect the first time I cooked it. Then, I tried to cook this last week and I failed. Since I couldn't refer to my grandmother anymore, I have to refresh my memory by googling around and I found my mistake. Well, it turned out okay this time except that I think I over-steamed it.

3 eggs
1 century egg white cut into small pieces
1 salted egg yolk cut into small pieces

1. Beat the 3 eggs in a bowl. Add in water in a ratio 2:1 (water:egg). I usually use the egg shells as the measurement for the water for more accuracy. Beat the eggs with the water. Leave it for a few minutes for the bubbles to settle.
2. Place the century egg white and the salted egg yolk evenly on an empty deep edge plate.
3. Pour the beaten eggs into the empty deep edge plate. Add a bit of oil.
4. Steam the egg on low fire.

Busy Day Chicken
This is a recipe I found on my phone's recipe app with barbecue sauce but I changed it. It turned out super salty. I'm actually still at the trial and error stage to get the ingredients measurement right.

1. Marinade the chicken with salt, some soy sauce and few drops of sesame oil.
2. Place chicken in the slow cooker. Throw in some dried red dates, gouji, dong quai and some shaoxing wine.
3. Cook the chicken in the slow cooker on low for 8 hours.

I marinade the chicken the night before and place it in the refrigerator. The next morning, I just throw everything into the slow cooker before I go to work. When I get home from work, it is ready to be eaten. That is why it is called Busy Day Chicken. Genius, huh?

Stir-fry lil' Bok Choy with Oyster Sauce
1. Heat oil in a wok.
2. Throw in the minced garlic.
3. When garlic turns brown, throw in the bok choy.
4. Stir-fry with oyster sauce and some salt.

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