Wineshark Home Cooking - 58. Hand-shredded Chicken with Rice Sheet

Ingredients (for 4):

• Chicken - 1
• Ginger - 20 g, mashed
• Chinese yellow wine - 2 tsp
• Salt - 1 1/4 tsp
• Rice sheet - 2
• Spring onion - 2, diced
• Oil - 2 tbsp
• Ginger spice powder - 2 tbsp
• Sesame sauce - 2 tbsp
• Sesame oil - 1 tbsp
• Soy sauce - 1 tbsp
• Oyster sauce - 2 tsp
• Sugar - 1 tsp
• White pepper powder - 1/8 tsp

Procedures:

1. Mix the mashed ginger, Chinese yellow wine and salt, then massage the chicken on both inside and out. 

2. Put the chicken on a bowl and wrap with tin foil.

3. Steam the chicken for 40 minutes until fully cooked.

4. Remove the oil from the sauce and retain.

5. Put the rice sheet in hot water, and soak until transparent. Then remove and put under cold water. 

6. Chop the rice sheet into pieces of about 1.5 cm wide. Drip dry.

7. Remove the skin from the chicken, then shred the meat. Keep the breast till last and shred and put together neatly.

8. Put the ginger spice powder in a bowl, then pour in boiling oil and mix well.

9. Add the chicken sauce, sesame sauce, sesame oil, soy sauce, oyster sauce, sugar and white pepper powder together and whisk well.

10. Use 1/3 of the ginger spice sauce to mix well with the chopped rice sheet. Place those on the serving dish.

11. Use 1/3 of the ginger spice sauce to mix well with the shredded chicken and spring onion. Place the chicken on top of the rice sheet.

12. Put the shredded chicken breast on top neatly, then add the remaining ginger spice sauce on top. Mix well before eating.

Wineshark Home Cooking - 57. Braised Pig Tail with Peanuts

Ingredients (for 4):

• Pig tail - 2 (around 700 g)
• Oil - 1 tbsp
• Chinese yellow wine - 2 tbsp
• Peanuts - 100 g
• Shiitake mushroom - 4
• Red date - 10
• Shallot - 2
• Garlic - 1 clove
• Ginger - 15 g
• Brown sugar - 1 tbsp
• Soy sauce - 2 tbsp
• Water - 4 cups
• Salt - 1/4 tsp
• Sesame oil - 1/2 tsp
• Corn starch - 1/2 tsp + water 1/4 cup

Procedures:

1. Wash the peanuts and soak in water for 1 hour.

2. Put in a small pot and cook for 30 minutes, then drain and dry.

3. Soak the shiitake mushroom in water, then cut in quarters. Keep the soaked water.

4. Remove the seed from the red date.

5. Flatten the ginger and shallot, and cut the garlic in slices.

6. Put the pig tail in boiling water for a while, then remove and put under running water. Cut the pig tail into pieces.

7. Heat the pot and then add 1 tbsp of oil, and add the ginger, shallot and garlic. 

8. Add the pig tail and stir-fry for 5 minutes, then add the Chinese yellow wine.

9. Add brown sugar and continue to stir-fry until fully dissolved, then add soy sauce.

10. Add water and the soaked water and use medium heat to braise for 30 minutes.

11. Add the peanuts, shiitake mushroom and red dates to continue to braise for another 30 minutes.

12. Season with salt and then add corn starch mixed with water.

13. Add sesame oil and then serve.

Wineshark Home Cooking - 56. Panfried Potatoes & Bacon

Ingredients (for 4):

• Potatoes diced - 1 lb 8 oz
• Flour - 2 tbsp
• Spring onion - 4
• Whipping cream - 4 oz
• Bacon finely - 4 strips
• Salt - 1 tsp
• White pepper powder - 1/2 tsp

Procedures:

1. Peel the potatoes and cut into dices. Cook in boiling water for 5 minutes.

2. Mix with flour, whipping cream and other seasonings.

3. Saute the bacon.

4. Pan-fry the potatoes, and put the bacon top, until golden brown. Then scramble it up.

Wineshark Home Cooking - 55. Tournedos Tarragon Sauce

Ingredients (for 4):

• Vegetable oil - 1 tbsp
• Pork filet - 4 
• Salt - 1/2 tsp
• Black pepper finely - 1/4 tsp
• Butter - 1 oz
• Spring onion - 4
• Flour - 1 tsp
• Stock - 4 oz
• Salt - 1/2 tsp
• Whipping cream - 2 oz

Procedures:

1. Cut the filet in equal sizes, then marinate with salt and black pepper.

2. Saute the filet with oil, then keep warm.

3. Heat the butter and cook the spring onion, then add flour, tarragon. 

4. Cook for a while and then add the stock, then season and add whipping cream. 

5. Pour the sauce on the filet. 

Wineshark Home Cooking - 54. Fresh Watercress Soup

Ingredients (for 4):

• Onion finely - 3 oz
• Spring onion - 2 
• Garlic finely - 1 tsp
• Potatoes peeled - 12 oz
• Chicken stock - 2 lb
• Watercress - 6 oz
• Salt - 1 tsp
• White pepper powder - 1/2 tsp
• Sour cream - 1 tsp

Procedures:

1. Peel the potatoes and cut into slices. Put under water before use.

2. Saute the onion, then add spring onion and garlic. 

3. Add chicken stock and potatoes to cook for 15 minutes.

4. Add watercress to cook for another 5 minutes.

5. When cooled, blend the soup together. Then re-heat and season before serve.

6. Add the sour cream on top.