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  Life   Food  03 Feb 2017  Cluck that favours the delectable

Cluck that favours the delectable

THE ASIAN AGE.
Published : Feb 3, 2017, 1:39 am IST
Updated : Feb 3, 2017, 7:13 am IST

Celebrate the year of the rooster with some deliciously simple recipes.

Roast chicken noodle soup
 Roast chicken noodle soup

Roast chicken noodle soup
Ingredients:

  • Chicken stock
  • Chicken bones 2,000 gm
  • Water 3 litres
  • Leeks 100 gm
  • Carrot 100 gm
  • Onion green 50 gm
  • Ginger 30 gm
  • Roast bones, add water and vegetables, boil together and strain.

For The Soup
Ingredients:

  • Chicken stock 150 ml
  • Egg noodle 40 gm
  • Shimeji mushroom 30 gm
  • Carrot 20 gm
  • Pokchoi 20 gm
  • Springonion 10 gm
  • Roasted chicken 50 gm
  • Chicken broth powder 2 gm
  • Salt 2 gm
  • White pepper powder 2 gm

Method:

  • Make chicken stock for the soup.
  • Blanch vegetables and arrange together with noodles in soup bowl.
  • Pour chicken stock in soup bowl
  • Add roasted chicken, tempered with hot sesame oil.

Recipe Courtesy Hsuing Chan, expat chef, Zen, The Leela Palace

Garlic fish fingers with chilli

Garlic fish fingers with chilli
Ingredients:

  • Grouper fish fillet (cut into fingers) 300 gm
  • Chopped garlic 20 gm
  • Chopped coriander 20 gm
  • Fresh red chilli chopped 2 nos
  • Burnt  garlic 4 tsp

Method:

  • Marinate fish fingers in salt, white pepper, and egg.
  • Coat marinated fish fingers by dusting them with potato starch.
  • Deep fry coated fish fingers.
  • Heat a wok and 1 tsp of oil, toss in chopped garlic and chilli.
  • Add fried fish fingers and toss them together.
  • Add burnt garlic to the fish.
  • Sprinkle chopped coriander, add pepper powder and serve.

Recipe courtesy Master Chef William Tong

Roast chicken

Roast chicken
Ingredients

  • Whole chicken with skin 1,000 gm

For the Marination

  • Salt 1 tbsp
  • Five spice powder 1 tbsp

Method:

  • Marinate the chicken with salt and five spice mix, by applying it on the skin and inside the chicken.

Method:

  • Heat water, pour it on of the marinated chicken ensuring that the water does not go inside the chicken.
  • Now, dry chicken for four to five hours.
  • Deep fry the whole chicken till the skin gets golden brown and crispy.
  • Cut the fried chicken into bite sized pieces, serve with a mix of salt and white pepper powder

Recipe courtesy Master Chef William Tong

Fried tofu with glass noodles

Fried tofu with glass noodles
Ingredients:

  • Fresh tofu 400 gm
  • Glass noodles 30 gm
  • Shitake mushrooms cooked 5 pieces
  • Bamboo shoot (thick slices) 6 nos
  • Diced spring onion 5 pieces
  • Whole garlic 5 nos

Method:

  • Heat wok and add a tsp of oil and toss spring onion and garlic together.
  • Add 150 ml water to it.
  • Add tofu, glass noodles, shitake mushrooms and bamboo shoots to the wok.
  • Add 2 tbsp light soya sauce, 1 tsp dark soya sauce and ½ tsp sugar and cook.
  • Cook for five minutes and serve.

Recipe courtesy Master Chef William Tong, Memories of China, Vivanta By Taj

Tags: latest recipes, chicken