18 May 2010

Wine Chicken

Wine Chicken

Ingredients :

Chicken / drumstick
Young ginger
Black fungus
sesame oil
Chinese Rice Wine or Ginger Wine


1. Soak black fungus in water 2 – 3 hours before cook.

2. Chop the chicken into bite size pieces.

3. Slice the black fungus and ginger into thin slices.

4. Heat wok and stir-fry ginger without oil for a while.

5. Add in sesame oil and stir fry until it is almost brown.

6. Add in black fungus then follow by chicken pieces.

7. Then add a little bit salt to taste.

8. Stir fry 2 – 3 minutes to mixed all ingredients.

9. Then cover it and let it cook about 15 – 20 mins until the chicken is 70% cook.

10. Open cover and pour in the rice wine and continue stir-frying.
(I usually add 1 bottle of chinese rice wine for 1 chicken.)

11. Let it boil for 3 – 5 minutes until all cook.

12. Serve with warm rice.

Note: You can use eggs or etc instead of chicken.

22 March 2010



300 g butter
300 g castor sugar
10 g baking powder
2 tsps vanilla essence
250 g plain flour
4 eggs (grade A)
50 g orange juice
1. Lined and buttered 10" round or 11" square pan.
2. Cream together the butter and sugar until light and creamed.
3. Add egg one after another beating well.
4. Add flour which has already been sifted with baking powder . Mix very well.
5. Add orange juice and vanilla essence. Mix very well.

6. Pour Madeira cake batter into a 10” round or 11” square pan.
7. Place into a hot oven at 180C cook for 35-40 minutes or until golden and spongy to the touch.

8. Slice and enjoy!