Posts Tagged ‘cold dish’

First time I tried to make salted chicken wings I boiled the wings with all the seasoning together, and ended up with overcooked wings with mushy skin. This time I decided to use the same cooking method as with my drunken chicken, and the skin is so “bouncy”.

Salted Chicken Wings

Salted Chicken Wings

Salted Chicken Wings 盐水鸡翼  Recipe

1.5 lb chicken wing mid joints (about 15 pieces)
water for boiling mid joints

2 tbsp Sze Chuan peppercorns 花椒
4 tbsp salt
3 slices ginger
1 stalk green onion
4 cups water

ice cubes, about 2 trays


  1. Fry peppercorns and salt in dry clean pan on medium heat until aromatic and salt starts to brown. Remove from heat for a few minutes, and add water, ginger and green onion (so that when water contact with hot salt will not create a splash). Return to heat and boil for 5 minutes. Set aside to cool.
  2. Wash chicken wing mid joint, add to boiling water on high heat. When water boils again turn down to medium heat to soft boil for 10 minutes. Turn off heat and simmer for 15 minutes. After taking out the mid joints, continue boiling down the liquid and you’ll have homemade chicken broth.
  3. Remove mid joints and transfer to a large bowl filled with ice cubes. This is to firm up the skin and thus produce a “bouncy” texture. When the skin is firm to the touch, soak them in the cooled marinade for overnight.  Garnish with cilantro and serve cold or room temperature (check the wings after 6 hours of marinating. If the wings reach your desired saltiness, remove from the marinade and keep in the fridge).

Regina’s Note:

  • I marinated the wings overnight and they turned out a bit too salty to my taste, so may use less salt (3 tbsp maybe?) next time if marinating overnight. Also, I forgot to add rice cooking wine when boiling the marinade. I’m sure the wine will add more flavor.
  • I think the marinade can be frozen and reuse for at least 2 more times.

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Drunken chicken wing is ordinary, but it is the preserved fruit that adds twist to the flavor, and I decide to try it  out for a potluck party. Amazingly, the flavor of preserved kumquat goes very well with the wine, but I find the wine is too strong to my taste. Next time I will dilute the wine with water. This is also a very easy dish and can be prepared ahead of time, perfect for busy days and great as party food.

Drunken Chicken Wings with Preserved Kumquat (话梅鸡翼)

Drunken Chicken Wings with Preserved Kumquat (话梅醉翼)

Drunken Chicken Wings with Preserved Kumquat Recipe


2-3 lbs chicken wings mid joint
1/2 tbsp salt

water for boiling wings

lots of ice cubes– I used 4 trays

750 ml ShaoXing Hua Diao Wine (绍兴花雕酒)– will try 300 ml wine mix with 300 ml water next time
20 preserved sweet kumquat (话梅金桔)– or preserved sweet plum (甜话梅)
8 tbsp fish sauce– I used ‘3 Crab’ brand
4-5 tbsp sugar
1 tsp salt


  1. Clean chicken wings and season with salt. Cook wings in a big pot with boiling water (water must cover the wings) uncovered until chicken is cooked, about 10 minutes. Meanwhile, combine all marinade ingredients in a bowl, stir until sugar dissolves. Lightly smash kumquat for the flavor to come out quicker.
  2. Drain chicken wings to a big bowl cover with ice cubes (I did one layer of chicken follow by one layer of ice to ensure even coldness). When the wings are cold they will be firm to the touch.
  3. Remove cold wings and soak in the marinade, cover and chill in the fridge for at least half day or overnight for the flavor to come out. Serve chill or room temperature.


  • The  longer the wings soak in marinade, color of the wings will turn darker.
  • I freeze the marinade– we’ll see if it’s still good for reuse.

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In the past the only way I cook lotus root is making black bean, lotus root & spareribs soup. So I am glad to find a new way to enjoy this root vegetable. This is yet another recipe I learned from my neighbor Auntie Wang. The key is to choose young  fresh lotus roots (they are lighter in weigh than those you use for soup) that have clean holes– when you see the sides of lotus root, the holes should be free of mud and flesh is whitish in color. Don’t buy the processed/bleached lotus roots that come in a can or vacuum pack.

The flavor of this dish is sweet, sour and also spicy at the same time. The texture of the ingredients are all crunchy to the taste. For those can’t take the heat, skip hot peppers and make the dish into sweet and sour version (I made some non-spicy lotus root for Ethan)– it’s just as good. This is a very appetizing side dish, and especially good on hot summer days as it is served as a cold dish.

Spicy Lotus Roots

Spicy Lotus Roots

Spicy Lotus Roots Recipe

1 lb fresh young lotus root (free of mud in the holes and flesh is whitish in color)
1/2 red bell pepper (optional– for texture and color)
1-2 young tender celery sticks (optional– for texture and color)
3-4 cloves garlic– finely chopped
6-8 hot peppers– chopped

Seasoning (adjust to taste):
rice vinegar
chicken bouillon powder (optional)


  1. Prepare lotus roots: Cut off both ends and peel off the skin. Thinly slice. Then rinse a few times with water. Transfer lotus root to a pot filled with boiling water, let it boil on high heat for 5 minutes. Drain and set aside. According to Auntie Wang, rinsing and boiling lotus root will prevent it from getting dark.
  2. Clean, remove seed and stem of bell pepper. Cut into strips. For celery, clean and remove any fiber on the stem, cut into strips. Then blanch in boiling water, drain and set aside.
  3. When the wok is hot and ready, add little oil and quick saute celery. Dish out. Repeat with bell pepper and dish out.
  4. Add little more oil to the hot wok, saute garlic and pepper until aromatic. Add lotus roots and seasoning to taste (there should be a little liquid in the wok from rice vinegar). Return bell pepper and celery to the wok, stir quickly and dish out. (Note: The 1st time I used my iron wok to saute lotus root, I guess the acid from the vinegar react with the meta and so my lotus root turns blueish in color after cooking. The 2nd time I use Corning cookware (as I don’t have non-stick pan in my house) to saute lotus root and it turned out perfect– of course non-stick pan is okay too).


  • For sweet & sour version, omit hot peppers.
  • This is a cold dish but you can eat it hot or room temperature. Any extras should be kept in the fridge and would last about 1-2 weeks.

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I made this dish years ago but back then my chicken was way too drunken– I didn’t dilute the marinate so the alcohol is too strong and the chicken is quite bitter. This time however turned out pretty good. This is an easy recipe I learned from Angela. The marinated wine I used is “Xiang Cao Lu”, which is a seasoned “Huah Diao Jiu”. Next time I will try to use basic “Huah Diao Jiu”.

Drunken Chicken

Drunken Chicken

Drunken Chicken Recipe

3 chicken leg quarters

2 cups “Xiang Cao Lu” (marinated cooking wine)
2 cups water
1 tbsp salt

Boil chicken in a large pot covered with lid until chicken is cooked. Water must be enough to cover the chicken.While the chicken is cooking, combine all marinate ingredients in a container (I use Corning pot )until salt dissolve. Adjust the amount of salt to suit your  taste (if marinate longer time then use less salt). Transfer the cooked chicken to ice bath to stop the cooking. Save the broth for other use. When the chicken is cooled place them in the cooking wine marinate, covered and continue marinate in the fridge. I usually let it marinate overnight but I think the flavor will penetrate  after 6 hours. Garnish with cilantro and serve cold.


  • The ratio of cooking wine to water is 1:1
  • Best to be consumed within 2-3 days.
  • I froze some marinated wine, will experiment using frozen marinate next time (5/22/09 update: I used frozen marinate to soak the chicken but found out the wine aroma was not as strong… hmmm, maybe use half of frozen and half fresh marinate will do??…)

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