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Wednesday, December 12, 2007 @ 10:19 PM
Every Sunday, I let my mom take a rest and I get some cooking done in the kitchen. I guess the only people who can cook in the family are my mom and I. Though I have a maid, she can't really cook well so mostly, she does household chores like washing dishes and laundry.
Anyway, this weekend I cooked Emperor Chicken. They usually do it in chinese restaurants, but it costs more expensive if you eat it outside.
I love to eat things that are wrapped up, whether it's plain banana leaves or with alumnium foil, I believe it gives the food better flavour. Or maybe it's just psychological. I love unwrapping the food like it's a present. Haha.
Making emperor chicken is fairly easy and it tastes pretty damn good.
Haha. Here is the recipe, you can try it out if you wanna.
1 whole chicken (about 0.9-1.3 kg)
500 ml water
1 sheet of HDPE plastic wrapper
1 sheet of aluminium foil
1. Bring out all ingredients, and arrange neatly.
2. Wash and clean chicken. Remove its head and legs, and set aside.
3. Bring 500ml of water to boil, and add in the herbs! Cook for 15 minutes.
4. Place chicken on plastic wrapper with aluminium foil on the outside. Apply the salt, pepper and spices mix onto the skin and inside of the chicken. Massage it in and leave chicken to marinate for 20 minutes.
5. Pour in a little of cooked herbs mixture inside the chicken, and leave some outside as a soup. Place some of your herbs inside the chicken. Wrap the whole damn thing!
6. Place the bundle on a steaming dish (I used Pyrex glass). Steam on slow heat for 2 hours, no less.
After 2 hours~~
Yupp. The soup tastes really good, I love it! After 2 hours, it's cooked to just right and the meat is soft enough to slide off its bone. Hehh.
Hello, I am Jia Xin.
my favourite things!satisfying FOOD, cooking & baking, romantic and funny movies, shopping, going to the beach, Lisa Ono, Norah Jones, Diana Krall, Michael Buble, Aretha Franklin, all that jazz, Bossanova! And just hanging out with the people I love makes me happy :)
monthly archiveJune 2005
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