silver & jade chicken
DC.
styled dishes
silver & jade chicken
1 small chicken - 1kg in weight
chicken stock
4 slices ginger
2 spring onions
3 slices yunan ham or just regular ham
1/2 tsp soya sauce
1 tsp cornflour
1 tbsp chicken stock
broccoli spears or kai lan
oil
Place a slice of ginger & spring onion inside the chicken & put the small
chicken into a tight fitting pan big enough to just cover it. Pour in the
stock to cover the chicken & place the remaining ginger & spring onions into
the pan & bring it to the boil & simmer for 15mins. Leave it to cool down
for an hour by which time the chicken will be just cooked, if you are afraid
it might not be cooked enough, cover it with a lid. Cut ham into slices or
strips. Remove 1/2 cup of the chicken stock from the chicken & pour into a
saucepan with 1/2 tsp of soya sauce. Thicken gravy with cornflour mixed with
1 tbsp chicken stock. Cut the chicken pieces & debone the chicken leaving
skin on. Arrange the chicken pieces with ham in a serving plate & place
blanched broccoli spears or kai lan around it. Finally pour the gravy over &
serve. If you prefer, you may add rice wine or use LeeKukKee rice wine
marinade for this dish.
DC.
THE Adrian
>Kick starting this newsgroup again with a short series of Chinese home
>styled dishes
Wow, thanks for these.
I wish china town was open 24 hours. You've just made me hungry :)
I'm going to pick two to try this bank holiday weekend.
--
THE Adrian
DC.
but a few friends of mine who frequent tells me a few Chinese restaurants
have a late license & are open till 2am? Good luck on the recipes, if you
need any help let me know before the weekend.
DC.
"THE Adrian" <use...@diatom.net> wrote in message
news:aqf7b0lmpjp4qsm33...@4ax.com...
THE Adrian
>It's been a long time since i wondered down London's Chinatown for a meal
>but a few friends of mine who frequent tells me a few Chinese restaurants
>have a late license & are open till 2am? Good luck on the recipes, if you
>need any help let me know before the weekend.
I won't know if I need help until after I've tasted my effort :) I'll
let you know after the weekend before I try again.
I'm quite lucky in that I can walk to London's china town (or cycle
there even quicker). My favourite place, and one or two others, are
open until gone 3am, so no probs. However, they're not likely to sell
me the ingredients I need to cook your recipes :) And anyway, eating
two dinners in one night isn't really that healthy.
I work in Canary Wharf now, and a couple of weeks ago went for a
wander under the (mistaken, it turned out) assumption that as
Limehouse was where China Town used to be, there'd be some remnants
there. Nothing.
--
THE Adrian
PE
"DC." <n...@home.com> wrote in message
news:108549263...@lotis.uk.clara.net...
> Kick starting this newsgroup again with a short series of Chinese home
> styled dishes
>
Hi DC,
Thanks for the recipes. I think I will try some of them, especially the
pulled noodles and stuffed bean curd.
BTW, last week end, I bought a 1 kg seabass from my local fish monger, fresh
from previous night's fishing boat, and cooked steamed seabass by following
your recipe. It was very nice. I also cooked Chinese style fried fillet
steak (chung sick ngau lau), very nice too.
Theresa
DC.
> Hi DC,
>
> Thanks for the recipes. I think I will try some of them, especially the
> pulled noodles and stuffed bean curd.
>
> BTW, last week end, I bought a 1 kg seabass from my local fish monger,
fresh
> from previous night's fishing boat, and cooked steamed seabass by
following
> your recipe. It was very nice. I also cooked Chinese style fried fillet
> steak (chung sick ngau lau), very nice too.
>
> Theresa
Hi Theresa,
Good to know people are using the recipes i've posted, if i have time, i'll
post a few more here. When you're making the pulled noodles, don't worry too
much about the shape & thickness of it, it doesn't need to look like machine
made ones... the whole experience of making & rolling it is fun enough plus
i think the out of shape or slightly thicker ones make it look nicer & you
can tell Paul the baker.... look i made these!
1kg fresh sea bass, lucky you! it must have been quite a lot of fish for the
2 of you. BTW...have you tried adding TungChoi (salted turnip) with steamed
fish it works too. The TeowChus (from Taiwan & Fujian) add sour plums(Suen
Mui) to their steamed fish while others use salted yellow beans. It also
tastes very nice.
Oh that reminds me... you know the tiny baby squids, about 1 inch in size,
well I was in Seville & one tapas bar we went in had them (puntillitas) deep
fried in light batter. It was so good we ordered another plate & the
Spaniards next to us ordered some too. However, not every bar or restaurant
serves them so you'll have to hunt them down.
DC.
DC.
> I won't know if I need help until after I've tasted my effort :) I'll
> let you know after the weekend before I try again.
>
> I'm quite lucky in that I can walk to London's china town (or cycle
> there even quicker). My favourite place, and one or two others, are
> open until gone 3am, so no probs. However, they're not likely to sell
> me the ingredients I need to cook your recipes :) And anyway, eating
> two dinners in one night isn't really that healthy.
Well if you try you might be able to persuade them to sell you some
ingredients. I once ordered beef brisket w/o the noodles & soup as i needed
it for another dish i was making. The restaurant does beef brisket better
than i do simple because they have a pot of gravy on slow boil for days on
end (for beef stock) & the beef brisket is so tender, it melts in your
mouth. So i didn't mind paying Ł4 plus i brought my own tiffin carrier (old
style enamel food containers for take-aways) & they were in a way obliged to
fill it up, so i had a little more than the standard take-away portions!
> I work in Canary Wharf now, and a couple of weeks ago went for a
> wander under the (mistaken, it turned out) assumption that as
> Limehouse was where China Town used to be, there'd be some remnants
> there. Nothing.
Ah yes... i made a similar 'pilgrimage' there about 12 years ago & also
found nothing, well i wasn't expecting to see anything, thought i'd like to
see what it looks like thats all. There's talk within Chinatown that the
landlords/freeholders have been increasing their rent & developers are keen
to put new buildings in for clubs & bars etc & that some Chinese businesses
might have to move. But hopefully it'll resist & continue to be there. For
more Chinatown news & history - http://www.chinatownchinese.com/history.htm
DC.
ps. Dave Dew, where are you? if you're reading this, maybe you can give us
all an insight to Limehouse back in it's day.
PE
> <snip>
> > Hi DC,
> >
> > Thanks for the recipes. I think I will try some of them, especially the
> > pulled noodles and stuffed bean curd.
> >
> > BTW, last week end, I bought a 1 kg seabass from my local fish monger,
> fresh
> > from previous night's fishing boat, and cooked steamed seabass by
> following
> > your recipe. It was very nice. I also cooked Chinese style fried fillet
> > steak (chung sick ngau lau), very nice too.
> >
> > Theresa
>
> Hi Theresa,
>
> Good to know people are using the recipes i've posted, if i have time,
i'll
> post a few more here. When you're making the pulled noodles, don't worry
too
> much about the shape & thickness of it, it doesn't need to look like
machine
> made ones... the whole experience of making & rolling it is fun enough
plus
> i think the out of shape or slightly thicker ones make it look nicer & you
> can tell Paul the baker.... look i made these!
That's what I thought, it would be great fun to make the pulled noodles.
Besides, if it works, I may be able to use it as fresh noodles for homemade
tepanyaki (?).
>
> 1kg fresh sea bass, lucky you! it must have been quite a lot of fish for
the
> 2 of you.
This time we had two visitors - my brother and his son all the way from Hong
Kong. In fact, I also cooked char siu, yau choi (fresh young lettuce from
our allotment), and stir-fried scallops (with ginger, spring onions, garlic
and onions). They also brought along a cooked brown crab from a local fish
monger, on their way from London by car. Plenty of food for four people.
Guess what, they brought us presents from my Mum - the expensive gon yiu
chiu (dried scallops?), beef jerky and dried cuttlefish threads. Yummy
yummy.
> BTW...have you tried adding TungChoi (salted turnip) with steamed
> fish it works too. The TeowChus (from Taiwan & Fujian) add sour plums(Suen
> Mui) to their steamed fish while others use salted yellow beans. It also
> tastes very nice.
>
I haven't tried adding them, but I used to have them quite often in the old
days at my parents' home. As a matter of fact, my Mum is TeowChu (or Chui
Chow).
> Oh that reminds me... you know the tiny baby squids, about 1 inch in size,
> well I was in Seville & one tapas bar we went in had them (puntillitas)
deep
> fried in light batter. It was so good we ordered another plate & the
> Spaniards next to us ordered some too. However, not every bar or
restaurant
> serves them so you'll have to hunt them down.
>
> DC.
>
>
Lucky you. I will try my luck when I go to Spain next.
Theresa
DC.
> That's what I thought, it would be great fun to make the pulled noodles.
> Besides, if it works, I may be able to use it as fresh noodles for
homemade
> tepanyaki (?).
Mmm... i love tepanyaki esp. in a good Japanese restaurant where the chef
cooks in front of you & gives you a free knife show. I've never had
tepanyaki before in UK & never with noodles, i've had fried rice done on the
tepanyaki hotplate after all the meats been done. It was very good, very
expensive & very, very long time ago.
<snip>
> This time we had two visitors - my brother and his son all the way from
Hong
> Kong. In fact, I also cooked char siu, yau choi (fresh young lettuce from
> our allotment), and stir-fried scallops (with ginger, spring onions,
garlic
> and onions). They also brought along a cooked brown crab from a local fish
> monger, on their way from London by car. Plenty of food for four people.
I thought you were about to say brought along a brown crab from HK! that
would be interesting... anything to declare sir? nothing... whats that
crawling about your body then?
> Guess what, they brought us presents from my Mum - the expensive gon yiu
> chiu (dried scallops?), beef jerky and dried cuttlefish threads. Yummy
> yummy.
I wouldn't expect anything less Theresa, visiting families ALWAYS bring
goodies. So far i've never had one shipment intercepted by UK customs,
heeheeee. I've still got some gon yu chee(dried scallops left) but must get
some more the next time i go. Beef jerky yummy, better eat that fast as it
doesn't last very long. It tends to get tough if you keep it too long,
putting it under the grill or in the oven will make it tender again but it
gets too dry i find. So crack open a bottle of wine or beer & cut it into
small pieces & enjoy them. Dried cuttlefish threads !!! I haven't had them
since i was a kid.. they do smell a bit after a big mouthful of them. I like
the ones from Thailand & Malaysia, they add sugar & chilli & the threads are
pressed together & are thinner & square in shape.
> > BTW...have you tried adding TungChoi (salted turnip)
<snip>
<snip>
> I haven't tried adding them, but I used to have them quite often in the
old
> days at my parents' home. As a matter of fact, my Mum is TeowChu (or Chui
> Chow).
So did you learn any ChuiChow recipes from your mum? how about ChuiChow
fried rice with HarmYu (salt fish)
DC.
PE
> <snip>
> > That's what I thought, it would be great fun to make the pulled noodles.
> > Besides, if it works, I may be able to use it as fresh noodles for
> homemade
> > tepanyaki (?).
>
> Mmm... i love tepanyaki esp. in a good Japanese restaurant where the chef
> cooks in front of you & gives you a free knife show. I've never had
> tepanyaki before in UK & never with noodles, i've had fried rice done on
the
> tepanyaki hotplate after all the meats been done. It was very good, very
> expensive & very, very long time ago.
We used to go to a Chinese buffet restaurant in north London, they have a
small tepanyaki section with a chef cooking food on a hot metal plate.
Customers would queue up to help themselves on the raw ingredients - fresh
noodles, thin slices of beef, pork, fish and squid, prawns and vegetables.
Then the chef would fry the plate of selected raw ingredients for each
customer, in front of him/her. So, basically fried noodles with very fresh
ingredients. That's what I had in mind, using non-stick frying pans at home,
not those formal Japanese tepanyaki restaurants with the experienced chef
really giving a show on the hotplate and serving many courses (the memory of
those make my mouth water again. The last one I had was years ago in Hong
Kong, and I love those big prawns).
> <snip>
> So did you learn any ChuiChow recipes from your mum? how about ChuiChow
> fried rice with HarmYu (salt fish)
>
> DC.
>
>
>
>
I think I have had ChuiChow fried rice with HarmYu (salt fish) before, but I
haven't learned any ChuiChow recipes from my Mum. I don't think I like
ChuiChow food that much. (Having said that, I do like lo sui goose and a few
others. May be I can ask my Mum, see if she knows how to make them). I only
started learning how to DIY proper Chinese restaurant dishes a couple of
years ago when Chinese restaurants and cake shops are no longer readily
available to me - there are only two local Chinese takeaways here.
Theresa
DC.
> I only
> started learning how to DIY proper Chinese restaurant dishes a couple of
> years ago when Chinese restaurants and cake shops are no longer readily
> available to me - there are only two local Chinese takeaways here.
And soon there will be 3 Chinese take-aways with a bakery next door & a
green grocer too!
DC.
PE
> Hi Theresa,
>
> Good to know people are using the recipes i've posted, if i have time,
i'll
> post a few more here. When you're making the pulled noodles, don't worry
too
> much about the shape & thickness of it, it doesn't need to look like
machine
> made ones... the whole experience of making & rolling it is fun enough
plus
> i think the out of shape or slightly thicker ones make it look nicer & you
> can tell Paul the baker.... look i made these!
>
> DC.
>
>
Hi DC,
Last week end, I made pulled noodles, by following part of your recipe for
Pulled noodles with prawn soup, and served them with Hungarian goulash. The
noodles were OK, but seemed a little bit lumpy - hopefully my skill for
kneading and pulling the noodles may be improved in the future.
BTW, during my recent visit at the local Chinese supermarket, I noticed that
low lead preserved duck eggs (pi dan) are back on the shelves, perhaps made
with a modified recipe to be permitted into the UK. May be next time I'll
buy some to make congee with preserved duck eggs and lean pork (pi dan sou
yuk jook).
Theresa
DC.
> Last week end, I made pulled noodles, by following part of your recipe for
> Pulled noodles with prawn soup, and served them with Hungarian goulash.
The
> noodles were OK, but seemed a little bit lumpy - hopefully my skill for
> kneading and pulling the noodles may be improved in the future.
Sieve flour first, this will help a little in making sure the dough is
smoother. Maybe you need to add a little more water to make it a little
easier to roll the dough? Pulled noodles with Hungarian goulash... that
sounds interesting, aren't you suppose to have it with dumplings?
> BTW, during my recent visit at the local Chinese supermarket, I noticed
that
> low lead preserved duck eggs (pi dan) are back on the shelves, perhaps
made
> with a modified recipe to be permitted into the UK. May be next time I'll
> buy some to make congee with preserved duck eggs and lean pork (pi dan sou
> yuk jook).
I haven't seen them around myself but then again, i've not been near a
Chinese supermarket for nearly 2 months! that's a first for me, i've been
doing all my shopping else where.
DC.
ps. check your email.... smoked baby ribs on the way!
PE
> <snip>
> Pulled noodles with Hungarian goulash... that
> sounds interesting, aren't you suppose to have it with dumplings?
The recipe suggested to serve it with boiled noodles or potatoes.
> ps. check your email.... smoked baby ribs on the way!
>
>
Will do.
Theresa
PE
"PE" <no....@no.spam> wrote in message
news:9tqvc.187$Aa6.111@newsfe1-win...> > DC
> > ps. check your email.... smoked baby ribs on the way!
> >
> >
>
> Will do.
>
> Theresa
>
>
>
LauHouShui mei arrrrrrr???
DC
Jun heigh Lau sai HouShui (Definitely salivating)!
Theresa
Dave Dew
> <snip>
> > I won't know if I need help until after I've tasted my effort :) I'll
> > let you know after the weekend before I try again.
> >
> > I'm quite lucky in that I can walk to London's china town (or cycle
> > there even quicker). My favourite place, and one or two others, are
> > open until gone 3am, so no probs. However, they're not likely to sell
> > me the ingredients I need to cook your recipes :) And anyway, eating
> > two dinners in one night isn't really that healthy.
>
> Well if you try you might be able to persuade them to sell you some
> ingredients. I once ordered beef brisket w/o the noodles & soup as i
needed
> it for another dish i was making. The restaurant does beef brisket better
> than i do simple because they have a pot of gravy on slow boil for days on
> end (for beef stock) & the beef brisket is so tender, it melts in your
(old
> style enamel food containers for take-aways) & they were in a way obliged
to
> fill it up, so i had a little more than the standard take-away portions!
>
> > I work in Canary Wharf now, and a couple of weeks ago went for a
> > wander under the (mistaken, it turned out) assumption that as
> > Limehouse was where China Town used to be, there'd be some remnants
> > there. Nothing.
>
> Ah yes... i made a similar 'pilgrimage' there about 12 years ago & also
> found nothing, well i wasn't expecting to see anything, thought i'd like
to
> see what it looks like thats all. There's talk within Chinatown that the
> landlords/freeholders have been increasing their rent & developers are
keen
> to put new buildings in for clubs & bars etc & that some Chinese
businesses
> might have to move. But hopefully it'll resist & continue to be there. For
> more Chinatown news & history -
http://www.chinatownchinese.com/history.htm
>
> DC.
>
> ps. Dave Dew, where are you? if you're reading this, maybe you can give us
> all an insight to Limehouse back in it's day.
>
>
DC,
Sorry I have just caught up. Went away to France with the caravan on 24th
May and got back a couple of days ago.
I was born and grew up in Bethnal Green and lived in Birchfield Street,
Limehouse for three years in the 1950s. I moved lodgings in 1959 but
continued to work in Limehouse until 1962. The East and West India Docks
were still busy then and the area was crowded and busy with all
nationalities. It was a wonderful place. What we called Chinatown were a
few streets centred around Pennyfields, a narrow street which branched off
West India Dock Road about a hundred yards from the Dock gates. Almost
every house in this area was occupied by Chinese people and there were many
restaurants. In the early hours of the morning when the traffic was absent
you could always hear the clatter of 'mah-jong' tiles. It must have been
being played in almost all the houses.
I did get to know a few of the residents but it is over forty years ago now
and I am afraid to mention names because I may not have remembered them
properly. I only wish I had taken photos and made a few notes.
By day the area was busy with dockworkers and traffic using the docks.
By night it was full of seamen on the town using the pubs and the
restaurants.
Another feature were the girls that were known locally as 'Toms'. Lovely
ladies who were prepared to give a seaman a 'kneetrembler' (nobody had a
car then) for five shillings or half a crown if they were feeling extra
generous.
So I was informed.
There were a couple of Chinese restaurants further along East India Dock
Road
nearer to Blackwall Tunnel but we did not think of that area as Chinatown.
The restaurant I mainly used was the 'Old Friends' in West India Dock Road
immediately opposite Limehouse Police Station. It was a very simple place
but in the early sixties the proprietor opened another restaurant called the
'New Friends' in Salmon Lane on the corner of Commercial Road. This was a
bit more up market and attracted clientele from the West End. At about this
time a few trendy TV people started to move into Limehouse. We moved to
Hampshire in 1962 and I have not been back since but have very fond memories
of the five years working at Limehouse.
Hope that gives a little taste of where I, my wife, and our now widely
dispersed families still think of as Chinatown.
Regards to all.
Dave.
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