Lettuce wrapped shansui ginger chicken

  

Ingredients

2 big chicken thighs/1 small chicken

100g young ginger 

1 small lettuce ( washed and soaked in ice water)

1 cucumber

1 bulb garlic

2" old ginger

some salt

some sesame oil

some light soya sauce

a bit of sugar ( optional)

Preparations

1. Boil some water in a pot( enough to immerse the chicken). Put in the garlic, old ginger to boil together. Add salt to taste.

2. When the water boils, put in the chicken thighs and keep the flame low so that the water is JUST boiling.

3. Cover to simmer for 40 minutes.

4. Off the flame and leave the chicken to simmer for further 25 minutes.

5. Meanwhile, add 2 tbsp sesame oil, 2 tbsp of chicken stock, a bit of salt and sugar(optional) to the young ginger and blend. 

6. Dish out the chicken and put it into a bowl of ice water for 5 minutes.

7. Drain dry, debone and cut the chicken to serving pieces. Drain dry the lettuce.

8. Garnish with cucumber to serve with lettuce and ginger sauce.

9. Put a piece of boneless chicken on the lettuce together with some ginger sauce.

10. Wrap up the chicken by folding the lettuce . The chicken taste very nice with the ginger sauce instead of the usual chilli and garlic sauce.

11. This dish may be served with rice too.

Note : For big chicken, cook for 60 minutes instead of 40 minutes. 

*My brother who had tried out many recipes to cook chicken (by boiling) shared with me this recipe which he considered the best.

Stir fry french bean with dried prawn

Ingredients
250g french bean ( blanch and cut slanting into 2cm lengths)
3 tbsp dried prawn ( soaked )
3 cloves of garlic
2 shallots
1 tbsp chilli paste
1 tbsp light soya sauce
pinch of salt
some oil

Preparations
1. Pound the garlic, onions and dried prawn together.

2. Heat up 2 tbsp oil in saucepan. Put in the pounded ingredients to stir fry for 2 minutes.

3. Put in the french bean and stir fry. Add chilli paste, light soya sauce and salt. 

4. Stir fry to mix well.

5. Add 50 ml water and cover to cook over low flame for 5 minutes.

6. If the french bean is not fully cooked, add a bit more water and cover to cook.

7. Dish out when the water is fully absorbed.

Fried crispy bread pocket

Ingredients

6 slices of bread

1 cucumber ( shredded)

1 carrot( shredded)

1 shallot ( cut into thin slices)

150 g prawn ( cut into small pieces)

1 tsp oyster sauce

1 tbsp light soya sauce

pinch of salt

some pepper

some egg white 

some oil

Preparation

1. Heat 2 tbsp oil in saucepan and stir fry the shallot until fragrant. Add in the prawn and fry.

2. Put in the cucumber, carrot, oyster sauce, light soya sauce, salt and pepper and stir fry for 5 minutes to cook.

3. Dish out for use as fillings later.

4. Cut away the edges of each slice of bread. Then take a piece and put some fillings on it . 

5. Fold the piece of bread at middle and seal the edges with egg white. Press along the edges to secure .

6. Heat enough oil to deep fry.  Put in the bread to fry when the oil is hot or the oil will soak into the bread.

7. Dish out onto kitchen tissue when the colour turns brown.

8. Serve as soon as it's prepared.