Wednesday, May 23, 2018

Lup Cheong Aglio Olio

Revisiting my fusion pasta I made few years ago ... Linguine Aglio Olio! hahaha I've made a few changes to the existing recipe so I changed the dish name too at the same time. 

Ingredient (2 servings)
  • 250gm spaghetti
  • 4 tbsp olive oil
  • 1 Chinese preserved sausage, diced
  • 4 cloves garlic, minced
  • 2 tsp dried chilli flakes
  • 100gm fresh sliced mushrooms 
  • handful of freshly chopped Chinese parsley 
  • salt & pepper to taste

  1. Cook pasta accordingly to package. Reserved 1/2 cup pasta water and drained the rest.
  2. Heat olive oil in a pan. Add Chinese sausage and fry for 1 min until crisp at the edge. Add garlic and dried chilli flakes and fry till garlic is lightly brown.
  3. Add in mushroom and mix well. Drizzle in tbsp of reserved pasta water.
  4. Add in drained pasta into the pan and mix evenly. Add in salt and pepper to taste. More chilli flakes if desired. Add in some pasta water if mixture is too dry. Toss in chopped parsley. Dish up and serve!

Wednesday, May 16, 2018

Double-boiled Black Chicken Herbal Soup


  • 1 black chicken, 乌鸡
  • 20gm dang shen,党参
  • 20gm yu zhu,玉竹
  • 5gm huang qi,黄芪
  • 5gm dang gui,当归
  • 5gm gan cao,甘草
  • 2 large red dates,红枣
  • 20gm wolfberries,枸杞子
  • salt to taste
  1. Prepare a large pot of water and bring it to boil. Meanwhile prepare the chicken and herbs.
  2. Cut off the head of the chicken and trim away claws. Rinse thoroughly inside out.
  3. Rinse all the herbs except wolfberries.
  4. Place the chicken into a porcelain pot with cover. Put all the herbs, except red dates and wolfberries, into the pot with the chicken. 
  5. Add in 5 cups hot water into the chicken mixture. Cover.
  6. Place a steaming rack into the large pot of boiling water. Carefully place in the porcelain pot. Cover the large pot and double-boil the chicken over medium heat for 3 hours. Top up hot water in the large pot if water reduce.
  7. After 2.5 hours, add in the red dates and wolfberries and continue to cook for another 30 mins.
  8. Add salt to taste and serve hot.

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