Have been wanting to try cooking this evergreen dish at home and found this recipe. Tried it today and I gotta say, it is pretty darn good.
SWEET & SOUR PORK RECIPE
Preparation time : 15 minutes. Ready from the Airfryer : 20 minutes. Preparation of sauce : 10 minutes. Serves 4.
– 300grams pork (preferably a little fatty or shoulder butt portion or those already labelled for cooking sweet & sour pork. If you live around a wet market, just tell the wet market butcher what you are cooking and he will probably give you the perfect cut for this dish!)
Cut the pork into bite size cubes and marinade pepper, 2 dashes of maggi seasoning, 1 tsp of light soya sauce, a dash of sesame oil and leave it in the fridge for a few hours for the flavors to immense the meat.
– 1 serving slice of fresh pineapple, cut in cubes (This is optional. You can also use canned ones)
– 1 medium size onion, sliced
– 1 medium size tomato, cut in cubes
– 1 tbsp minced garlic
– 2 tbsp oyster sauce
– 2 tbsp of tomato sauce
– 1 tbsp of worchestire sauce
– sugar to taste
– plain flour
– 1 egg
– heat up the Philip Avance Airfryer at 120 degrees for 5 mins
– When ready, dip pork in egg and then coat with plain flour.
– Dust off any excess flour on the pork before placing into the frying basket.
– Set timer to 20 minutes.
– When it’s done, set the meat aside to prepare the sauce.
Preparation of sauce :
– with about a tsp of oil, fry garlic and onions till fragrant before adding tomatoes, pineapple
– add the oyster sauce, tomato sauce, worchestire sauce and stir
– add the cornflour and water to the sauce to thicken
– add the cooked pork cubes into the pan and coat it well with the sauce
– add sugar to taste, ensuring there’s enough of the ‘sweet’ to the sourness of the sauce
Taken from http://accidental-mom-blogger.blogspot.sg/2013/11/goodbye-oil-hello-air.html?m=1
Been wanting to try cooking this dish. Found this recipe and wanted to leave it on here for future reference.
Taken from http://omnivorescookbook.com/recipes/moms-best-braised-chicken-with-mushrooms
1 hour 10 mins
1 hour 20 mins
Author: Maggie Zhu
Recipe type: Main
35 grams (1.2 ounces) dried shiitake mushrooms
6 (1.5 kilograms / 3 pounds) bone-in chicken leg with thigh, chopped to 3 to 4 pieces
2 tablespoons Shaoxing wine (or Japanese sake)
1 thumb-size (20 grams / 0.7 ounces) ginger
1 whole star anise
300 grams (10 ounces) tea tree mushrooms (oyster, shimeji, or fresh shiitake mushrooms etc.)
6 (40 grams) green onion, white part
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
3/4 teaspoon salt
1. Place dried shiitake mushrooms in a medium-sized bowl and add water to cover. Rehydrate mushrooms until soft, 20 to 30 minutes (or according to instructions). Set aside.
2. Wash chicken carefully with tap water. Transfer to a large pot and add water to cover chicken. Cover pot and bring to a boil. Continue to cook over medium heat, uncovered, for 10 minutes. Use a large ladle to skim the foam from the surface. Try to leave the oil on top, however, because it will add a nice flavor to the dish later.
3. Transfer the chicken to a wok (or dutch oven). Pour in chicken broth until it almost completely covers the chicken. Add Shaoxing wine, ginger, and star anise. After bringing to a boil, simmer covered over low heat for 20 minutes.
4. While braising the chicken, prepare the mushrooms and other ingredients. Wash the shiitake mushrooms carefully with running water.
5. Add green onion, light soy sauce, dark soy sauce, sugar, and 1/2 teaspoon salt into the wok. Use a spatula to scoop the chicken from the bottom and mix the ingredients. Add rehydrated shiitake mushrooms and place tea tree mushrooms (or whichever type you’ve chosen) on top. Cover and bring to a boil over medium heat. Turn back to low heat and simmer covered until chicken turns soft, 20 to 30 minutes. Check the chicken every 10 minutes, scooping from the bottom with a spatula to avoid burning.
6. Taste a small piece of chicken and some sauce, adding salt if necessary. If you want to serve the chicken by itself, the chicken should taste slightly plain now, because the saltiness will increase once the sauce is reduced. If you want to serve the chicken over steamed rice, add a bit of salt until it tastes just right. In this case, I added 1/4 teaspoon of salt to get a slightly salty dish in the end.
7. Turn to high heat and boil uncovered. Use a spatula to scoop the chicken from the bottom constantly, until the sauce is thick enough to coat the chicken, 5 to 10 minutes.
8. Transfer chicken to a plate and serve warm over rice.
9. Store the leftover chicken in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.
From the recipes that I’ve tried online so far, I kinda like this the best.
(Source : Noobcook.com, as reference)
2 Yellow Onion, chopped finely
1 Russet Potato (Optional)
2 tbsp Plain Flour
1L Chicken Stock
300g Portobello Mushroom
300g Fresh Shitake Mushroom
250g Fresh White Button Mushroom
5 to 6 pcs Dried Chinese Mushrooms, soaked overnight, chopped finely
4 to 5 Sprig Thymes or Sage
150ml White Wine
150ml Double Cream / Dairy Whipping Cream
Salt and freshly cracked black pepper to taste
some extra whipping cream
some spring onions or fresh parsley
Do a quick rinse to the mushrooms. DO NOT soak the fresh mushrooms in the water. Chop Chinese mushrooms into fine pieces. Roughly chop the rest of the fresh mushrooms.
Heat a large stock pot over a medium heat and melt the butter. Add the chopped onions, give it a few stir. Add in diced potatoes and chopped Chinese mushrooms, give it a good stir, place a lid on top and let it sweat gently until the onions are softened, translucent and shrunken.
Stir in the flour and cook for one minute more, then gradually stir in the stock.
Add the mushrooms and bring to the boil. Looking at the total amount of 1kg mushrooms, it may seems like mushrooms overwhelmed. But they will shrink considerably when they are cooked.
Reduce heat, cover and simmer gently for about 20mins, until the mushrooms are tender. Stir in the thymes.
Remove 1/3 portion of the chunky mushroom soup, set aside.
Pour the remaining 2/3 portion of the mushroom soup into the blender or food processor, whiz until smooth.
Return the smooth blend and chunks back to the soup pot and stir in the white wine.
Add cream and season with salt and pepper.
Warm through, without boiling. Ladle into bowls and garnish with drops or swirls of cream. Enjoy!
The existence of flour is to thicken the soup.
By adding potatoes is to give the soup a good overall body, so as to reduce the usage of cream. However, adding potato is optional.
Remember to chop the Chinese mushrooms finely, so that it will cook well, as it takes longer time to cook and gives flavour faster.
Taken from http://annieliciousfood.blogspot.sg/2014/04/the-real-cream-of-mushrooms-soup.html?m=1
Found a great lactating red date tea recipe which works!
Red Dates 红枣 : 90gm
Black Dates 黑枣 : 60gm
Dangshen 党参 : 30gm
Dried Longan flesh 龙眼肉 : 30gm
Wolfberry 枸杞子 : 20gm
Astragalus 北耆 : 10gm
Rice Paper Pith 通草 ：6gm
1. Remove seeds from red and black dates. Rinse dates.
2. Rinse dangshen in water to remove dirt.
3. Give wolfberry, rice paper pith and astragalus a quick rinse.
4. Put everything into a pot together with 4L of water. Bring to a boil and simmer for at least 2 hours.
5. Consume this throughout the day.
Taken from: http://wendyinkk.blogspot.sg/2011/05/lactating-red-date-tea.html?m=1