Basa Fish, Rice, and Pak Choi

Deskinned Basa Fish fillet, cooked in a preheated oven at 190 deg C on the middle shelf for twelve minutes (not turned), dressed in sunflower oil, and a little black pepper.

Served with diced and steamed Pak Choi leaves, and turmericed basmati rice.
 

Chicken in a Black Bean Sauce

Chicken, Basmati rice, sliced green pepper, spring onion and pak choi leaves, plus black bean and sweet chilli sauces. 

The chopped pieces of chicken breast were fried slowly, until golden brown, earlier in the day and stored in the fridge. The basmati rice was cooked in boiling water in the bottom half of a steamer (ten minutes). The vegetables were steamed in the upper tier for seven minutes. The chicken pieces were reheated in a wok, and coated with two spoonfuls of black bean sauce. Cooked for ten to fifteen minutes at a medium heat, part of the time under glass. 

Serve as shown, with a little sweet chilli sauce. Leaves a wonderful smell in the kitchen for a couple of hours!

Chicken in a Black Bean Sauce

Chicken and Rice Noodles

Gluten free rice noodles, with green pepper, onion, celery, pak choi, garlic, green chilli, sezchuan pepper, rice wine, sunflower oil, nam pla fish sauce, steamed chicken, soy sauce, sweet chilli sauce. 

The vegetables were prepared first, as the frozen chicken drumsticks were steamed. The flesh was stripped from the drumsticks, and both the chicken and the vegetables were added to the wok at the same time. Cooked at a middle to high heat for about seven minutes (not as hot as in a traditional Chinese kitchen). 

The noodles were cooked in boiling water, for ten minutes, without further heat.  Drained and added to a plate with a spiral of dark soy sauce. The chicken and vegetables were added on top of the noodles, and drizzled with a sweet chilli sauce. 

Chicken and Rice Noodles

Stir-Fry Roast Chicken

Made with skinned roast chicken pieces, carrots, spring onion, mushroom, red pepper, celery, pak choi, garlic, finger chillies and fresh ginger. The ingredients were soused in oyster sauce and rice wine for half an hour before cooking in sunflower oil. Since the chicken had been cooked earlier in the day, it was not fried in the wok for a while without the other ingredients. The leaves of the pak choi were separated from the stems and added whole. The stems were diced. About twenty minutes of preparation, and about twelve minutes of stir-frying, at a high heat until the wok began to smoke, and at a medium heat the rest of the way. Served on a question mark of dark soy sauce and freshly ground black pepper. 

Stir-Fry Roast Chicken

Black Bean Chicken

Roast chicken pieces in a black bean sauce. Prepared in a saucepan. Served with stir-fried bean sprouts, pak choi, and spring onions. Black bean sauce from Tesco, and unfortunately not free of wheat. But minimal quantity. The bean sprouts were blanched for five minutes in boiling water before being added to the stir-fry with the pak choi and the spring onions. I stir-fried for ten minutes, since I don't use the same high temperatures common in chinese kitchens. Less smoke, but it still works. 

Black Bean Chicken

Oyster Sauce Chicken with Baby Pak Choi

Chicken breast was cut into medallions and then into strips, and stir-fried in sunflower oil until very slightly browned. The vegetables were pre-prepared, which took about fifteen minutes. The ingredients were: four baby pak choi, three mushrooms, one onion, half a yellow pepper, two medallions of root ginger, cut into thin strips, chopped garlic, and a handful of whole cashews. 

The pak choi leaves were separated from the white stems, the yellow pepper was cut into strips, as was the onion. The mushrooms were sliced. All the vegetable ingredients were decanted into a glass bowl and soused in a little rice wine, and a couple of tablespoonsful of oyster sauce. The ingredients were stirred occasionally during the half hour before the vegetables were added to the wok.

I tend not to cook at the really high heat found in chinese kitchens, so the stir-fry took about nine minutes altogether, At a really high heat, five minutes would be enough.  

A spiral of dark soy sauce was written on the plate before the contents of the wok were served. 

Oyster Sauce Chicken with Baby Pak Choi

Oyster Sauce Chicken with Baby Pak Choi (minus the ginger and mushrooms, plus thinly sliced white cabbage)

Char Siu pork with spiced mushroom sauce and rice noodles

 Strips of pork marinaded in char siu sauce, and toasted to perfection under the grill. The green vegetable is chopped pak choi, which now turns up in most supermarkets.

Char Siu pork with spiced mushroom sauce and rice noodles

Chicken and Red Pepper Salad

Chopped breast of chicken with red pepper, vine tomatoes, cucumber, spring onion, pak choi, and black pepper

Chicken and Red Pepper Salad (August 2013)