Chinese edition of chestnuts fever!
roasted chestnuts with sugar 糖炒栗子
Roasted chestnuts is probably the most popular snack in winter. The chestnuts are roasted by heated black sand and sugar in a large wok. It used to be a very common street vendor during the cold season. It's usually roasted by machine nowadays.
And of course I do not have black sand, used sea salt instead, looks kinda real, huh?
chestnut stewed chicken 栗子炆雞
If you are talking about chestnut dish, chestnut stewed chicken will first pop in every Chinese' mind immediately. It's just like tomato and basil for Italians!
chestnut stewed chicken
Chicken wings/drumstick// 1/2 lb
Chestnuts // 10
Chu hou paste // 2 tbsp
Oyster sauce // 1 tsp
Sugar // 1 tsp
Ginger // 1 slice
Garlic, mashed // 1 tsp
1. Wash chicken wings and tights, pat dry and cut into pieces(usually in halves). Put chestnuts in a saucepan with simmering water for 10 minutes, turn off heat and cover for another 10 minutes. Strain through sieve and soap the chestnuts in cold water. Remove the shell and inner skin one by one.
2. Place the wok over medium heat, add some oil, cook until very hot. Put in the ginger and garlic, then the other seasoning. Add chicken to the wok and stir fry until golden in color. Add in chestnuts, stir occasionally. Add water, just to the level that covers all the ingredients, turn to high heat until water simmer. Cover and turn to med-low heat, cook until chicken is done and water reduced to sauce-like consistency.
1. For Chu hou paste, you should able to find it in Asian markets, or you can replace it with bean sauce, garlic, and ginger. Look for Lee Kam Kei brand, the can should look like this:
2. To chop the chicken wings and drumstick into pieces, you need a very sharp knife and cut it through in one harsh chop; or you can debone the big bone before cutting them into pieces. I deboned the drumsticks and chopped the chicken wings into halves.
Just like what Yujai's dad always say: Your knife is not sharp enough for cutting chicken, meat or anything, but your finger! Be careful!
雞翼/雞鎚 // 1/2 lb
栗子 // 10粒
柱候醬 // 2 tbsp
蠔油 // 1 tsp
糖 // 1tsp
薑 // 1片
蒜頭，拍扁 // 1 tsp
1. 雞翼/雞鎚洗凈斬件，栗子水滾煮10分鐘，熄火焗約10分鐘, 將栗子放進凍水中慢慢去殼去衣。
Chestnuts matcha roll 抹茶栗子卷
Gluten-free chestnuts matcha roll: This is a variation of the classic Chinese banana red bean roll using glutinous rice flour. I mix the matcha powder to the glutinous rice flour and use chestnut paste instead of red bean paste :)
Chestnuts matcha roll
Glutinous rice flour, cooked // 150g
Powdered sugar // 200g
Cool cooked water //300g(depends on the situation)
Oil or butter // 35g
Matcha powder // 1 tsp
1. Place the glutinous rice flour into a saucepan over low heat, stir fry (with no oil) until the color turned very light amber or when you can smell the rice scent.
2. Mix together glutinous rice flour, powdered sugar and matcha powder. Form a flour well and slowly pour in water (little bit at a time), until it form a workable but moist dough. Add in butter and work until completely incorporated. Chill in refrigerator for 15 minutes.
3. Place a plastic warp on the working surface, sprinkle some glutinous rice flour, place the matcha dough, place another piece of plastic wrap on the top and roll it out into rectangular shape. Same as the fillings, but a little smaller than the matcha dough.
4. Remove the top plastic warp, place filling sheet on top the matcha dough sheet. Roll them together and form a swirl roll. Cut and serve immediately.
糕粉 // 150g
糖粉 // 200g
生油或牛油(室溫) // 35g
綠茶粉 // 1 tsp
Wednesday, November 11, 2009
chestnuts fever ll: Chestnut stewed chicken + roasted candied chestnuts + chestnuts matcha roll
栗子狂熱(中式篇): 栗子炆雞 + 糖炒栗子 + 抹茶栗子卷
Chinese edition of chestnuts fever!