Cooking lesson Again

Today’s dinner is 5 dishes but I shall blog on the more difficult ones. The two vege stir fry are as usual jus that long beans go well with garlic, onion, sliced big red and green chilli, spring onion and carrots (long slices). Soup is just hairy cucumber soup which uses the same chicken stock. Once again I practiced my cutting together and it is getting better already, wonder when is the day when I can cut like martin yan with the chopper hahaha.

Chicken with Cashew nut and dried chilli
1) Chop up garlic (with skin on) and onion (slices), Spring onion (small long pieces), ginger (long slices) and dried chilli (cut into half and soaked in water)
2) Fry raw cashew nuts in a small pan and leave it one side
3) Stir fry the garlic and onion till brown
4) Then add in the spring onion and ginger
5) After they are cooked, then add in the chicken, allow it to cook for awhile then add some stock to the wok.
(*Chicken marinated ginger, black sauce, rice wine, sesame oil, pepper, salt, one teaspoon corn flour. )
6) Cover the wok and allow the chicken to cook for about 15 to 20 mins
7) After awhile add in the hoisin sauce (one tablespoon) and one teaspoon of honey
8) Then allow the concoction to cook with the cover on
9) Then when it is about to cook add black sauce to the mixture
10) Then comes the difficult part of balancing the dish. Use salt, sugar and stock to do so until right taste is acquired.
11) Then add in the cashew nuts and you are done.

Rabbit fish steamed with salted beans
1) Cut garlic, ginger and onion in to small cubes. Then cut spring onion and Chinese celery into small pieces. Plus cut 3 small chilli padis into half.
2) Fry all the above in a small pan putting in sesame oil and pepper to taste and leave aside
3) Then put the cooked mixture above the fish and put the fish into the steamer for 5 mins and you are done.

More golden rules
1) Cook longer for long beans as they take longer to be cooked.
2) When you fry cashew nuts take them out the moment they turn brown, otherwise they will become overcooked.
3) Lesson learnt for the chicken is that hoisin sauce is sweet so can stinge on anything that adds to sweetness when doing the marinating