Y3K Recipes issue no.86 (September/ October 2015)

Cream Of Chicken Soup

by Catherine Chia

(serves 4)

Ingredient A:

20g unsalted butter

60g big onion (cut into cubes)

30g celery (cut into small)

30g carrot (sliced)

Ingredient B:

1 litre basic chicken stock

1 bay leaf (dried)

Ingredient C:

20g unsalted butter

20g plain flour

Ingredient D:

100ml fresh milk

100ml fresh cream

Seasoning:

½ tsp salt

1 tsp chicken stock granules

Dash of pepper

Condiments:

240g chicken breast meat (pre-cooked, shredded)

Some toasted bread

Method:

1. Heat a wok, add in butter and turn to low heat before adding in remaining ingredient (A). Stir-fry well, add in ingredient (B) and simmer for 30 minutes. Pour out stock, blend or puree well. Strain, discard stock.

2. Heat pot with butter of ingredient (C). Mix in flour until well-incorporated without forming any lumps. Add in no. (1), bring it to a boil.

3. Add in ingredient (D) and seasoning. Incorporate well before dishing out into bowls. Serve with condiments.

Basic Chicken Stock

Ingredient A:

500g chicken meat without skin

4.8 litres water

Ingredient B:

60g onion (cut into pieces)

30g celery (cut into small pieces)

30g carrot (sliced)

1 bay leaf (dried)

⅛ tsp thyme (bottled)

1 tsp peppercorns (crushed)

1 clove

1 sprig fresh parsley stem

Method:

Place ingredient (A) into a pot. Cover and simmer over low heat for one hour. Add in ingredient (B) and simmer for one more hour. Strain stock, discard residue. Can add into other varieties of soup as it is edible, optional choice.

CHEF'S SECRET RECIPES - SHRIMP SAUCE SPARE RIBS 虾酱排骨

Ingredients:
600g spare-ribs (chopped into pieces, rinsed, drained)

Marinade:
A:
1 1/2tsps MSG
1/2 tsp meat tenderizer powder
1/2 tsp bicarbonate of soda
3 tsps sugar
10g refined shrimp sauce
1/2 tsp Maggi seasoning
150ml water
1 tbsp Chinese cooking wine
1/2 egg
1/2 tbsp white rice wine
B:
1 1/2 tbsps plain flour
1 1/2tbsps tapioca flour
1/2 tsp custard powder
C:
1 tbsp minced garlic
1/2 fresh red chilli (seeded, chopped)

For garnishing:
Little green capsicum (cut into small strips)
Little yellow capsicum (cut into small strips)
2 pieces Chinese celery leaves

Method:
1. Place marinade (A) except for egg into a big bowl. Add in spare-ribs, mix well then
add in egg and knead till meat has absorbed in all moisture. Add in flour of marinade (B), mix well. Add in marinade (C), mix and keep ribs chilled for at least two hours or overnight.
2. Deep-fry no. (1) in hot oil over medium heat till golden. Remove, let oil come to
another boil. Refry ribs to expel excess oil from being absorbed in. Remove ribs, drain,
garnish and serve hot.

Tips:
1. Meat tenderizer softens the meat but bicarbonate of soda makes the meat smooth.
2. Kneading the meat helps the meat to loosen its fibre so when you eat the cooked meat,
there will be no toughness.
3. Oil must be hot enough so the meat after deep-frying has an even colour.


虾酱排骨
材料：
排骨600克（斩块，洗净沥干）

腌料：
A：
味精1茶匙半
松肉粉半茶匙
苏打粉半茶匙
糖3茶匙
幼滑虾酱10克
绍兴酒1汤匙
蛋半粒
美极调味素半茶匙
清水150毫升
白米酒半汤匙

B：
面粉1汤匙半
薯粉1汤匙半
蛋黄粉半茶匙

C：
蒜茸1汤匙
红辣椒半条（去籽，剁碎）

装饰：
黄、青色灯笼椒各少许（切小条）
芹菜叶2片

做法：
1. 在一个大碗内，将（A）料（除了蛋）及排骨用手抓匀后，加入蛋，搓揉至排骨吸收干水份，加入（B）料拌匀，再加入（C）料混匀，放入冰箱腌两个小时或隔夜。
2. 将（1）投入滚油中以中火，炸至金黄后捞起，待油滚后再次投入，炸至排骨干身及脆，捞起沥干，装饰后乘热享用。

贴士：
1. 松肉粉作用是软化肉的组织；苏打粉作用是使肉质幼滑。
2. 腌肉时不断搓按至腌料被肉充分吸收，此步骤是让肉的纤维松散，口感更佳。当肉吸收足够水份，更加容易炸透。
3. 炸肉的油必须够热，炸出来的排骨颜色才够均匀。