Posted by Eric.N
If you have checked out our blog, you will know that “chicken” is the most blogged recipe in Lama Kitchen. This is because chicken it is the most common dish to be prepared. I definitely love all varieties of chicken recipe because it is easy to be prepared and served for a comfort home meal. Therefore I am constantly looking to modify chicken recipes.
I have once tried the Braised Chicken with Mushroom and Dry Squid. It is a Cantonese style recipe and it has a quite distinct taste than the normal recipe. This recipe has a fresh taste that comes from the shredded dry squids, also adding the fried shallots gives it extra fragrant which I like.
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Posted by Patrick.C
Potato chicken is one of the common dishes I love to cook all time. I am so into this dish is because my grandma cooked it most of the times for me and my brother when we were in primary school (elementary school). This is one of the fabulous dishes I could remember that she cooked.
In Malaysia, this dish is named shuzimenji (薯仔燜雞) or helanshumenji (荷蘭薯燜雞). I absolutely have no ideas why it is being called helanshumenji (荷蘭薯燜雞). 荷蘭means Holland. Some said the potato was possibly brought to Malaysia from Holland in the earlier times.
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Posted by Patrick.C
Chicken symbolizes a family reunion when served as a whole. Therefore most of the Chinese families will prepare chicken in a variety of recipes to be served during the Chinese New Year. I remember steamed chicken (白切雞) was one of the favorite traditional dishes served in my family during Chinese New Year. The appearance of the steamed chicken looked so unattractive and tasteless. That was my thought in my childhood but after I tasted it with the ginger-scallion dipping sauce for one time, I was amazed and started liking it.
For the first day of Chinese New Year, having planned to cook the steamed chicken, I’ve prepared the salty water chicken (鹽水雞) instead. It is a recipe from my co-worker, Ray whom is so kind to share with me. I thought the recipe is more alike the steamed chicken but I was wrong. It’s a little bit complicated and time consuming as well as some cooking skills required. The entire process was fun though because I never really poach a whole chicken before.
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Posted by Patrick.C
Lotus root soup is one of the famous slow-cooked soups to be served in the Chinese New Year eve’s reunion dinner for most Cantonese families. It is named jia ou tian cheng (佳藕天成) in Chinese, which literally means a pair of couple is born to be married with each other. The Chinese singles believe will have a good marriage in the coming year by consuming this soup.
Since I just made the lotus root soup recently, I didn’t want to have the same thing again for the weekend. So I looked out for something new to try out and finally what came across my mind was one of my favorite soups that I usually have when I dine at a local authentic Taiwanese restaurant. It is the American ginseng chicken soup (花旗參雞湯), an herb soup with slightly bitter flavor but it is definitely delicious and health benefits.
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Posted by Bel.C
When we talk about the good food in Malaysia, you don’t want to miss the famous Claypot Chicken Rice (瓦煲雞飯). I remember when I lived in Malaysia with my family, we loved to go to the hawker stall near my house in Klang for the claypot chicken rice. Essentially, the claypot is filled with rice, topped with chicken and other ingredients such as chinese sausages, mushroom and especially salted fish pieces that gave an extra taste. Then the claypot chicken rice is cooked using the most traditional way on top of charcoal fire which makes it so fragrant and delicious.
To cook a perfect claypot chicken rice, the most important thing is to know how to control the charcoal fire. You practically have to stand there to fan the charcoal in order to control for high or low heat, and not to burn the rice. One of the best parts of the claypot chicken rice is the crispy rice bits (not burnt rice) that are stuck on the side and the bottom of the claypot that makes it so unique tasty.
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