Chicken "Alexandra" - Very Interesting & Delicious

During the past three-years I did not dare to cook Chinese but only for my family using ready made ingredients from the Far East.  I have invested in big bottles of Mushroom Soy Sauce, Plain Soy Sauce, Black Soy Sauce (thick and sweetish), Oyster Sauce, Sweet Chilli Sauce, Black Chinese Mushrooms, Bamboo Shoots, baby whole corn, Dark Aromatic Sesame Oil, Spare Rib Sauce, Ginger Root, Curry, different kinds of noodles and other....

No known recipe is being followed here; everything is out of my head by mixing some or all of the above to produce a marinade, or a quick stir fry. You should dare to try new ingredients. Trial and error and nice music in the background is the key to Happy Cooking. If something nice comes out, write it down while you still remember it. Take a picture of it. Something  I  forget to do because we're so hungry by the time the food is ready, that we all plunge in....! One thing is for certain: Chinese food is quickly prepared on condition you have all the ingredients ready.
You can use Pork, Beef, Chicken, Fish or Crustaceous with various sliced "Julienne" or "Brunoise" vegetables. Julienne is cut in thin strips, Brunoise is diced very small. By changing the quantities of each sauce or ommiting one altogether, using cashew nuts or very thinly sliced almonds, adding the bamboo shoots or not etc., you can alter the type of Chinese dish you present. When you stir fry for Chinese dishes, it is recommended to use a wok.
Chicken "Alexandra"
You will need:
Serves 4 - 6
-  1 Whole skinned chicken cut in its segments i.e. separate drumsticks, wings, breast, neck, etc.
-  1 Tbs. Mushroom Soy sauce.
-  1 Tbs. Black Soy Sauce.
-  1/2 Tbs. Oyster Sauce.
-  1 Tbs. Sweet Chilli Sauce.
-  1 Tbs. Spare Rib Sauce.
-  2 inches worth of peeled Ginger root grated.
-  6 cloves of Garlic crushed and very thinly cut.
-  1 Large Chilli cut in thin slices. 
-  No salt and no pepper.
Method: 
-  Mix all the sauces, the grated ginger root, the chilli and the garlic together.
-  Pour marinade over the chicken pieces, lovingly massage chicken with your hands till the marinade is well rubbed into the meat, cover with plastic wrap and refrigerate over night.
- Next day, preheat oven to 200 degrees C,  line with baking paper an oven proof dish to comfortably take all the pieces without cramming them togher. (Use the paper to easily wash afterwards).
-  Bake for 1 hour at 200 degrees C.-  Take all the left over cooking juices and reduce till the chicken is served.
- Serve with noodles or anything else you wish.
Beautiful and very exotic...
Enjoy!!
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more