Steamed Emperor Chicken

Steamy Herbal Emperor Chicken 

Prep time: 15 minutes
Cook time: 90 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients

- 1 kampung chicken, 500g (cleaned & washed, cut off excess fats/ skin) 
- 1 packet of Seah's emperor herbs chicken spices 
-  3 cloves of garlic
- 1 inch of old ginger, (crushed)
- 2 stalks of spring onion
- 1 tsp of sesame oil
- 1 cup of water 
- 1 tbsp of Hennessy V.S.O.P liquor *(for stronger flavor, optional)
- 5g of Chinese Angelica

- 10g of Solomon's Seal

- 1 tbsp of Wolfberries

(Picture of the procedure)

Benefits of herbs:

1. Chinese Angelica  2. Solomon's Seal   3. Wolfberries

1. Chinese Angelica/ Dang Gui: nourishing the blood and harmonizing energy
2. Solomon’s Seal/ Yu Zhu: helps to nourish the yin and balances heatiness. 
3. Chinese Wolfberry/ Gou Zi:  improves and regulates immune system.nourish/tonify liver & kidney and eyesight. 

Direction

1. Rub the chicken thoroughly with sesame oil and the packet of Seah's emperor herbs chicken spices. 
2. Stuff the garlic, ginger and spring onion inside the chicken's tummy. Marinate for at least 30 minutes. 
3. Add in the herbs and wrap chicken with wrapper followed by aluminum foil (included in the Seah's spice packet). 
4. Before sealing the foil, combine the liquor with water and pour all over the chicken. 
5. Fill a large pot with water for steaming the chicken. 
6. Steam the chicken under low heat for at least 2 hours. 
7. Garnish with Chinese parsley and serve hot. * You may choose to cut the chicken into parts before serving onto plate* 

Peking Duck Crepe Rolls

Peking Duck Crepe Rolls 

Prep time: 10 minutes
Cook time: 10 minutes
Serves 6-8 people
Level of difficulty: ©©©©©

Ingredients

- 1/4 roasted duck

- 6 sheets of crepes

(A) Sweet and Sour Onion Chutney

- 4 tbsp of canola oil

- 10 shallots, (peeled and coarsely chopped)

- 50g of tamarind pulp (assam paste) 

- 50g of sugar 

- 4 tbsp of water 

- Salt to taste

(B) Pickled Ginger and Cucumber Relish 

- 100g of japanese rice vinegar

- 100g of sugar

- 2 tsp of salt

- 1 tsp of sichuan peppercons, crushed

- 2 inch of young ginger, (cut into long thin strips)

- 1 whole cucumber, (peeled, seeded & shredded) 

Direction: 

1. Separate the duck meat from the skin and shred the duck meat into strips. Set aside. 

2. Cut crepes into 4 equal squares. 

3. Prepare ingredient (A). Dissolve the sugar, tamarind pulp in water. Set aside. 

4. Heat oil and over medium fire, add the shallots and saute till fragrant or turn golden brown. 

5. Add in the dissolved syrup and simmer till onions are soft and sauce is thicken. Put to cool in a fridge for 20 minutes. 

6. Prepare ingredient (B). Mix all together the ingredients as listed and whisk it till sugar has dissolved. 

7. Stir in the ginger and cucumber. 

8. To wrap, place 1 tbsp of shredded duck meat on the edge of the crepe, spread evenly and top with 1/2 tsp of onion chutney and 1/2 tsp of pickled cucumber & ginger. 

9. Roll it up and arrange neatly on a large dish plate. Enjoy! 

Stir-fried Pork with Ginger and Scallion

Stir-fried Pork with Ginger and Scallion

Prep time: 10 minutes
Cook time: 10 minutes
Serves 2-3 people
Level of difficulty: ©©©©©

Ingredients

- 300 grams of lean pork loin (thinly sliced or cut into thin strips)
- 3 stalks of spring onion cut into shorter length, (set aside the stems)
- 4 slice of young ginger, thinly sliced
- 1 clove of garlic, (minced)
- 1 tbsp of dark soy sauce
- 1 tbsp of light soy sauce
- Seasoning (salt & pepper to taste)

- 100ml of water
- 1 tsp of corn starch, mixed with 30ml water to make slurry
- 1 tbsp of oil

Seasoning for pork:- 1 tsp of light soy sauce
- 1 tsp of oyster sauce
- Sprinkle of sesame oil
- Dash of grounded white pepper
- 1 tablespoon of corn starch

Direction

1) Rinse pork and cut into thin slices or strips. Marinate with the seasonings above for 20 minutes.
2) Heat wok with oil over high fire. Add garlic, ginger and spring onion stems, fry till fragrant.
3) Add pork into work and stir fry for 1 minute. Drizzle water and reduce heat to medium low fire. Cover wok with lid and simmer for 2 - 3 minutes.
4) Remove lid and increase heat again to stir fry for few seconds. Add in light soy sauce and dark sauce. Stir fry to combine well. Sprinkle sugar and continue stir fry for few more seconds.
5) Reduce heat to medium low fire, add spring onion. Stir fry for 1 - 2 minutes, or till water slightly evaporated.
6) Pour corn starch slurry to thicken gravy and stir fry for few seconds, before heat off.

7) Dish up and serve.

Stir Fry Marmite Chicken

Stir Fry Marmite Chicken 

Prep time: 10 minutes
Cook time: 15 minutes
Serves 3-4 people
Level of difficulty: ©©©©©

Ingredients

- 800g chicken (breast or fillet), chopped into chuck

- 1 tbsp light soy sauce
- Marinate (salt & pepper)

- 1 tbsp sesame oil
- 1 egg yolk
- 4 tbsp cornstarch or potato flour

- 1 yellow onion (cut into wedges)

- 2 cloves of garlic, (chopped)

(A) Sauce

- 3 tbsp Marmite (Marmite Yeast Extract)

- 2 tbsp honey
- 100ml hot water

- 2 tbsp sugar

- 1 tbsp soya sauce

Direction

1. Marinate chicken with soy sauce, salt & pepper and sesame oil for 15 minutes.

2. Heat oil in wok for deep frying chicken.

3. Add the yolk in the marinated chicken and mix well.

4. Coat well with corn starch and put inside the heated oil.

5. Deep fry the chicken for 10 minutes or till golden brown.

6. Put chicken on a kitchen towel to remove the excess oil. Set aside.
7. In a frying pan, add 1 tbsp of oil and saute the garlic, onion till fragrant.

8. Add in Marmite, honey, soya sauce and sugar and add in hot water. 9. When big bubbles formed, add in fried chicken. Stir well for 5 minutes under strong fire for the sauce to be completely absorbed by the chicken.

10. Garnish with spring onions. Serve hot.

Mixed Mushrooms with Sliced Pork

Mixed Mushrooms with Sliced Pork

Prep time: 15 minutes
Cook time: 10 minutes
Serves 2-3 people

Level of difficulty: ©©©©©

Ingredients

- 200g pork (tenderloin cut preferred), sliced thinly

- 100g oyster mushrooms

- 3 shitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp cooking oil- 1 Tbsp oyster sauce

Marinade (A)
- 1 tsp light soy sauce
- 1 tsp sesame oil

- Salt and pepper

- 1 tsp cornflour

Garnish

- 2 stalks spring onions (scallions), chopped and sprinkle all over

Directions

1. Marinate the pork slices in the marinade ingredients (A) for at least 15 minutes.
2. Heat oil, saute garlic & spring onions (the white bottom thick portion) to the wok and stir fry till fragrant.
3. Add in shitake mushrooms & oyster mushrooms, stir fry for 3 minutes. Add in the pork slices.
4. Add in oyster sauce and 1 tsp of soya sauce and pepper to taste.
5. Simmer for about 5 minutes and served onto plate.
6. Garnish with some spring onions and fried shallots.