Cooking project @ 27 March 2009

Cooking project for the day:

1) ABC soup
2) Braised guiness stout chicken

The first one was pretty easy. I had done this previously and plus there wasn't really an 'actual cooking' involved. Now, the second one (braised guiness stout chicken) was a first time try out. My source of recipe was from The Star Online Kuali.


Ingredients
600g free range chicken, chopped

Seasoning (A)
2 tbsp light soy sauce
1½ tbsp sugar
2 pieces red fermented beancurd (nam yee)
1 tbsp water
2 tbsp cornflour

Sauce (B)
2 tbsp oyster sauce
1 can Guinness Stout
70g rock sugar
½ tsp thick soy sauce
100ml fresh chicken stock

Method
1) Marinate chicken with seasoning (A) for several hours or preferably overnight.
2) Deep-fry the chicken in hot oil until golden brown. Drain on crumpled kitchen paper.
3) Leave a tablespoon of oil in the wok. Add sauce ingredients (B) and bring to a simmering boil. Add fried chicken and simmer until the gravy is thick.


As usual, I like to improvise things. Substituted the red fermented beancurd with fermented beancurd (fu yi) and also rock sugar with granulated sugar. Instead of using the whole can of Guiness Stout, I only used half a can. I waited quite long for the gravy to thicken, so I 'curi ayam' a bit. I added cornflour to thicken the gravy. Can you imagine how long I have to wait if I were to use the whole can of Guiness Stout.

Note: Deep-fry chicken marinated with fermented beancurd actually taste very good itself. Can give it a try next time.

TADAA!!!

The gravy was a little salty probably because of the oyster sauce. The Guiness Stout wasn't that strong as I pour only half a can. I guess must pour in more and still cheat a bit with cornflour to thicken the sauce. Nevermind, can be improved again the next time.