food for thought

by michelle

Posts Tagged ‘kangkong

red-cooked whole chicken + mushroom and kangkong stir-fry

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This is a popular cooking method in China where it is used for all kinds of meats and hard-boiled eggs. Served either hot or cold, the remaining stock is reused as a master stock. Ingredients vary from cook to cook but usually include soy sauce, Shaoxing wine, rock sugar and whole spices such as star anise and black cardamom.

Place your chicken into a pot which is not too big. Add 3 tablespoons of soy sauce, 3 tablespoons of dark soy sauce, some large slices of ginger, a few cloves of garlic, 2 star anise, a black cardamom pod and some cassia bark (or a small cinnamon quill). I don’t usually add rock sugar. Fill the pot with cold water until the chicken is just covered and bring to a boil very slowly. Simmer, turning the chicken at least once, until it is cooked. You can tell when the chicken is cooked if the juices run clear when you cut into the thigh. If you have a meat thermometer it should read 74ºC (165ºF). Remove the chicken from the stock and drizzle with a little sesame oil before serving. Serve with steamed rice.

Here’s a lovely simple stir-fry to serve with the chicken.

Trim and slice a few king oyster mushrooms, wash and chop a bunch of kangkong (also known as water spinach or morning glory) and peel and lightly crush a clove of garlic. Place your wok over high heat and when hot, add some peanut oil. Fry the clove of garlic until just beginning to brown and discard it. Now add the oyster mushrooms and cook for a minute or two before adding the kangkong. Finally add a little salt, sugar and white pepper and toss well to combine.

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Written by michelle picker

March 6, 2019 at 12:15 am