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Saturday, March 5, 2011

Prawn & Chicken fried with Pine Seeds


                     30 gm                   Kei Chee
                     30 gm                   Pine Seeds, toasted
                  100 gm                     Cashew Nuts, toasted
                     10                          small slices of young Ginger
                     30 gm                    Yellow Raisins, plumbed
                    500 gm                    Deboned Chicken Thigh net weight of meat
                    200 gm                    Prawns net weight
                        4                          Bulb of Spring Onions [discard leaves]


                  1/2 Tabsp                Oyster Sauce
                  1/2 teasp                  Salt
                    70 ml                       *Chicken Stock approximately 7 Tabsp
                  1/2 Tabsp                 Shao Shing Wine, Opt
                  1/2 Tabsp                 Light Soya Sauce
                                                     Dash of White Pepper

  1. Heat wok & deep fry the Pine Seeds & Cashew Nut SEPARATELY Oil must not be Too Hot as burns easily  [as Pine Seeds & Cashew diff size thus diff frying time] till golden brown.
  2. Wash then soak Kei Chee & Golden Raisin in hot water for 10 minutes.
  3. Debone the Chicken & cut to pieces. Marinate the chicken meat with 1/2 an egg white & a small dash of salt & pepper.
  4. Boil the Chicken bones with some water to get the *70 ml Chicken Stock.
  5. Put all the Seasoning ingredients in a bowl.
  6. Heat wok then add oil & toss chicken meat for a very quick fry to seal the juice.  Remove.
  7. Do the same for the prawns, giving it a very quicky fry as soon as it turn slight red, remove, cannot fry till cooked otherwise prawn tough.
  8. Heat wok with 2 Tabsp oil, fry the ginger & spring onion bulbs till fragrant.  Add the chicken & prawn, the pre fried cashew nuts & pine seeds, the kei chee & yellow raisins.  Add the wine, stir the seasoning to incorporate the cornflour well then add it in.  Toss, toss, toss short while till meat cooked.  Check for seasoning. 
                         Enjoy till my next post, xoxo, Ophelia

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