1 Free Range Organic Chicken, rinse cavity and chicken well, pat dry with paper towels
1 tablespoon of Ground White Pepper
3 tablespoons of Shrimp Paste
1 tablespoon of Oyster Sauce
4 tablespoons of Lemon Juice
1 cup of Flour
Marinate chicken with white ground pepper, garlic powder, onion powder, shrimp paste, oyster sauce and lemon juice. Make a paste-like batter with the flour, eggs and ice water. Poor batter over the chicken and coat it evenly. Place a metal rack in a rectangular Pyrex dish. Spray down the rack and the dish with PAM. Place chicken on the rack and bake chicken at 400 degrees Fahrenheit for 1 hour 25 minutes or until the chicken gets up to 180 degrees Fahrenheit internal temperature. Voila, this is a no mess oven fried chicken with shrimp paste.
We hit the jackpot steaming 60 siu mais tonight. The hubs said he has not eaten so much siu mai his whole life. He said “best dinner ever” with a cream ale and a chocolate Santa lollipop for dessert.
Ingredients for the siu mai included minced bamboo shoots, black fungus, Shitake mushrooms, pork belly, shrimp, ground pork, white pepper, black pepper, shaoxing jiu/ Chinese rice wine and fish sauce for seasoning, topped with chopped carrots. This is modified from a recipe shared by a wonderful church sister.
Makes for a good all siu mai Saturday dinner!
Have a great weekend everyone!
I tried to replicate this yummy dish that we had at Rainbow Restaurant in Portland, Oregon. It was fun stir frying each ingredient separately with oyster sauce and soy sauce paste. I also stir fried the veggies with garlic and added the water for soaking the black fungus to simmer the veggies.
Join me in enjoying this delightful dish!
Made three bowls of roast duck noodles with leftover roast duck, leftover wonton soup and beef flavored ramen for lunch today.
Cooked this comfort food for breakfast over the weekend. I finally discover the trick to making dim sum style porridge. To make that kind of consistency, pulverize the rice after rinsing in a food processor but be sure to stir the rice the whole time. I used the broth for boiling the chicken breast (much like how I cook my Hainanese chicken) for cooking the porridge. Yummy for this murky Fall weather in Oregon.
Made this soup with left over broth from boiling the dumplings I made the other day. I added red dates, Gezi/wolf berries and dried octopus as well.
It’s the first time I dealt with chicken feet. It was the creepiest feeling snipping off the toe nails by the first knuckles with kitchen shears. Second to this was cleaning pig’s chitterlings last year.
I realized I should have added peanuts earlier
Enjoy this delicacy!
Have been craving shrimp and pork dumplings. Made a big batch which I boiled in chicken and napa cabbage broth then scooped out to prevent the dumplings from sitting in the the broth and getting bloated. There is chopped ginger, chopped scallions, ground white and black pepper, fish sauce and light soy sauce in the dumplings. Basically, I made batches of them laying them on cookie sheets using a batch production method, say, lay out all the skins first, then the fillings, then seal them all one by one at the end.
Looking forward to making dumpling noodles with char siu and these dumplings.