Friday, April 6, 2012

6 Apr 12 (Fri - Good Friday) - Chawamushi with Tofu and Steamed Salted Rice Wine Chicken

Haven't been cooking much lately due to many reasons. Today is the start of the long weekend and so decided to do some simple experimental cooking. Made modification to my original chawamushi recipe by adding mashed tofu. The result wasn't exactly bad, just that it tasted a bit bland due to the tofu and it didn't have a smooth texture like normal chawamushi. Think next time I will need to use more chicken cube and add a bit more light soy sauce.

Chawamushi with Tofu

1-2 chinese mushrooms, soaked and cut thin strips
1 crabstick, cut thin strips
1/2 box tofu, mashed
some shredded ham
1 egg
1/4 tsp sugar
1/4 tsp mirin
1/4 tsp rice wine
1/4 tbsp light soya sauce
1/4 chicken cube
100ml water

1.  Dissolve 1/4 chicken cube with 100ml water to make chicken stock
2.  Add sugar, rice wine, mirin and light soya sauce to the chicken stock
3.  Make sure the chicken stock is at room temperature before adding the egg
4.  Use a chopstick to stir the egg in a cutting motion to combine egg and chicken stock without creating too much foam
5.  Stir in the mashed tofu
6.  Arrange the mushrooms, crabstick and ham on the mixture
7.  Cover the bowl with foil
8.  Steam over high heat for 10mins
9.  Off the heat and serve hot

The other dish was steamed salted rice wine chicken, a modification of the usual steamed salted chicken by adding rice wine. Since I had some shredded ham and crabstick left so added them to the dish as well. The taste ok just that I didn't add enough rice wine.

Steamed Salted Rice Wine Chicken

4 pieces mid-joint chicken wings
3-4 chinese mushrooms, soaked
1 crabstick, cut 1cm thick
some salt for marinating
some shredded ham
1 tsp rice wine

1.  Marinate chicken wings with salt and rice wine then set aside for 30 minutes
2.  Arrange chicken wings, chinese mushrooms, crabstick and ham on a plate
3.  Pour the remaining marinating sauce over the chicken wings
4.  Cover the plate with foil
5.  Steam over high heat for 10mins
6.  Off the heat and serve hot

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