Serves 4
prep : 10 min
Cooking : 4 min
225gm large shiitake or large button mushrooms
salt, to taste
3 tbsp plain flour
1 tbsp Madras curry powder
3 tbsp groundnut/peanut oil
1. Trim off stems, rinse well in cold water and pat really dry with kitchen paper.
2. Sprinkle salt lightly on both sides of mushroom
3. Mix together the flour, curry powder and dust the mixture over each mushroom cap, shaking off excess.
4. Heat wok till high heat, add oil...until slightly smoking then turn heat to low. Add mushrooms and gently pan fry, undisturbed for about 2 min on each side.
5. Serve on warm platter and sprinkle a lil more salt and serve
From : Ken Hom's Quick Wok
Showing posts with label starter. Show all posts
Showing posts with label starter. Show all posts
Thursday, June 21, 2007
5 spice chicken wings
Serves 4
Prep time : 10 min
Cook time : 30 min
675g chicken wings
3 garlic cloves, peeled n crushed
1 piece fresh ginger, 2.5cm unpeeled and crushed
4 whole spring onions
50 ml dark soy sauce
2 tbsp light soy sauce
2 tbsp Shaoxing rice wine or dry sherry
salt n freshly ground black pepper
2 tbsp sugar
50ml water
2 tsp 5 spice powder
cornflour for dusting
450ml groundnut/peanut oil
1. Put chicken wings in wok, with garlic, ginger, spring onions, soy sauce, rice wine or sherry, salt, pepper, sugar and water. Bring to simmering point. Then reduce heat to very very low, cover and simmer for 10 min
2. Turn wings over and simmer for another 10 min. Remove with slotted spoon, drain on kitchen paper and cool thoroughly. You can prep this ahead, and keep in fridge for 24 hours.
3. Mix 5 spice powder with a lil salt.
4. Dust chicken with cornflour, shake off excess. Divide into 2 batches. To prevent it from cooking it properly n crisply.
5. Heat wok till high heat, add oil. Turn heat down to moderate and deep fry first batch for 5 min or until golden brown. Remove and drain on kitchen paper. Repeat for 2nd batch.
6. Turn chicken wings on warm platter and sprinkle 5 spice powder mix on them.
From : Ken Hom's Quick Wok
Prep time : 10 min
Cook time : 30 min
675g chicken wings
3 garlic cloves, peeled n crushed
1 piece fresh ginger, 2.5cm unpeeled and crushed
4 whole spring onions
50 ml dark soy sauce
2 tbsp light soy sauce
2 tbsp Shaoxing rice wine or dry sherry
salt n freshly ground black pepper
2 tbsp sugar
50ml water
2 tsp 5 spice powder
cornflour for dusting
450ml groundnut/peanut oil
1. Put chicken wings in wok, with garlic, ginger, spring onions, soy sauce, rice wine or sherry, salt, pepper, sugar and water. Bring to simmering point. Then reduce heat to very very low, cover and simmer for 10 min
2. Turn wings over and simmer for another 10 min. Remove with slotted spoon, drain on kitchen paper and cool thoroughly. You can prep this ahead, and keep in fridge for 24 hours.
3. Mix 5 spice powder with a lil salt.
4. Dust chicken with cornflour, shake off excess. Divide into 2 batches. To prevent it from cooking it properly n crisply.
5. Heat wok till high heat, add oil. Turn heat down to moderate and deep fry first batch for 5 min or until golden brown. Remove and drain on kitchen paper. Repeat for 2nd batch.
6. Turn chicken wings on warm platter and sprinkle 5 spice powder mix on them.
From : Ken Hom's Quick Wok
Crispy curried chicken
Serves 4-6
Prep time : 15 min
Cooking time : 5 min
450gm boneless skinless chicken thigh (it's more moist), cube it
cornflour, for dusting
450ml peanut/groundnut oil
Marinade it in, for at least 10 min in room temp.
salt n freshly ground pepper, to taste
1 1/2 tbsp madras curry powder.
1. Heat wok till high heat, then add oil. Turn down heat to moderate and deep-fry chicken for 5 min or until golden brown. Remove with slotted spoon and drain on kitchen paper.
2. Serve warm.
From : Ken Hom's Quick Wok
Prep time : 15 min
Cooking time : 5 min
450gm boneless skinless chicken thigh (it's more moist), cube it
cornflour, for dusting
450ml peanut/groundnut oil
Marinade it in, for at least 10 min in room temp.
salt n freshly ground pepper, to taste
1 1/2 tbsp madras curry powder.
1. Heat wok till high heat, then add oil. Turn down heat to moderate and deep-fry chicken for 5 min or until golden brown. Remove with slotted spoon and drain on kitchen paper.
2. Serve warm.
From : Ken Hom's Quick Wok
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