Chicken "Alexandra" - Very Interesting & Delicious

During the past three-years I did not dare to cook Chinese but only for my family using ready made ingredients from the Far East.  I have invested in big bottles of Mushroom Soy Sauce, Plain Soy Sauce, Black Soy Sauce (thick and sweetish), Oyster Sauce, Sweet Chilli Sauce, Black Chinese Mushrooms, Bamboo Shoots, baby whole corn, Dark Aromatic Sesame Oil, Spare Rib Sauce, Ginger Root, Curry, different kinds of noodles and other....

No known recipe is being followed here; everything is out of my head by mixing some or all of the above to produce a marinade, or a quick stir fry. You should dare to try new ingredients. Trial and error and nice music in the background is the key to Happy Cooking. If something nice comes out, write it down while you still remember it. Take a picture of it. Something  I  forget to do because we're so hungry by the time the food is ready, that we all plunge in....! One thing is for certain: Chinese food is quickly prepared on condition you have all the ingredients ready.
You can use Pork, Beef, Chicken, Fish or Crustaceous with various sliced "Julienne" or "Brunoise" vegetables. Julienne is cut in thin strips, Brunoise is diced very small. By changing the quantities of each sauce or ommiting one altogether, using cashew nuts or very thinly sliced almonds, adding the bamboo shoots or not etc., you can alter the type of Chinese dish you present. When you stir fry for Chinese dishes, it is recommended to use a wok.
Chicken "Alexandra"
You will need:
Serves 4 - 6
-  1 Whole skinned chicken cut in its segments i.e. separate drumsticks, wings, breast, neck, etc.
-  1 Tbs. Mushroom Soy sauce.
-  1 Tbs. Black Soy Sauce.
-  1/2 Tbs. Oyster Sauce.
-  1 Tbs. Sweet Chilli Sauce.
-  1 Tbs. Spare Rib Sauce.
-  2 inches worth of peeled Ginger root grated.
-  6 cloves of Garlic crushed and very thinly cut.
-  1 Large Chilli cut in thin slices. 
-  No salt and no pepper.
-  Mix all the sauces, the grated ginger root, the chilli and the garlic together.
-  Pour marinade over the chicken pieces, lovingly massage chicken with your hands till the marinade is well rubbed into the meat, cover with plastic wrap and refrigerate over night.
- Next day, preheat oven to 200 degrees C,  line with baking paper an oven proof dish to comfortably take all the pieces without cramming them togher. (Use the paper to easily wash afterwards).
-  Bake for 1 hour at 200 degrees C.-  Take all the left over cooking juices and reduce till the chicken is served.
- Serve with noodles or anything else you wish.
Beautiful and very exotic...


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