POULET CHOW MEIN


I'm not very present on the blog and my networks at the moment... A lot of work and a little slack have somewhat dampened my motivation at the moment unfortunately... I think there are several of us in this situation, the current situation, the announcements, the fact that this has been going on for 1 year…. this is because of our morale :/ Even if I am aware of being privileged and not suffering as much from the situation as those who are more affected such as students, food professions and tourism, etc… But hey drop in morale and motivation is there. I admit that I am counting on the return of the sun and warmer temperatures to give me a boost…

I will still try to be more present because given the messages you send me, seeing new recipes, getting into batch cooking, following me on the networks,… offers you a little bubble in the gloomy climate of the moment . So I won't let you go! I'm offering you a new recipe today and a new batch menu tomorrow! I hope you will like it :)

Let’s get back to today’s recipe! I offer you a traditional dish of Chinese cuisine that I had planned for the Chinese New Year and that I did not publish in time ^^ but hey, no need for a special occasion to enjoy and travel a little, No?

I made this recipe very regularly a few years ago and then I had forgotten it a little and never published it... I'm making up for this mistake because it's an ultra easy to make and delicious recipe, I'm sure you'll like it: ) In addition, you can easily adapt it to the season by replacing the vegetables it contains, in summer for example, use fresh peas and peppers! For my part, I dug into the frozen vegetables I had left in the freezer: snow peas and broccoli.

As for mushrooms, I use “fragrant mushrooms”, these are dried shitake mushrooms that you can find either in supermarkets (world produce section or “Asian week”) or certainly in Asian grocery stores. I always buy a big jar to have some for a while. They keep very well and there is no need to use a lot to flavor a dish! I recommend these mushrooms rather than black mushrooms because, even if they are easier to find, the latter really don't have much taste :s

Comments

Post a Comment

Popular posts from this blog

Pâté berrichon de Pâques aux Oeufs

Image
2 rolls puff pastry ideally rectangular 400 gr (0,88 lbs) ground pork shoulder or belly 200 gr (0,44 lbs) ground veal Shoulder 2 shallots 1 clove garlic 1 handful parsley flat leaves 2 tbsp Cognac or Armagnac or Brandy 1 tablespoon flour 6 eggs 1 in stuffing 4 hard-boiled, 1 egg wash salt and freshly ground pepper nutmeg Preheat the oven to 180°C/350°F. Prepare hard-boiled eggs In a saucepan, bring water to a boil. Carefully add four eggs in and cook them for 9 minutes. Once cooked, plunge them into cold water; eggs will be easier to peel. Prepare stuffing Peel and roughly chop shallots. Peel and mince garlic clove. Trim the parsley, and chop the leaves coarsely. You want to get a large handful. Mix the two types of ground meat. Add garlic, shallot, and parsley. Combine. Add 1 beaten egg, 2 tablespoons of Cognac and 1 heaping tablespoon of flour. Season generously with nutmeg, pepper, and salt. Mix well. Stuffing is done. Prepare en croute pâté Rol...
Read more

Tartelette aux petits pois et caviar et ses légumes de printemps

Image
  For the pea emulsion   1kg fresh shelled peas 4 pieces of carrots 4 pieces of round turnips 4 pieces of spring onions 1 nice lettuce 200g fava beans, sorted (small) 1 sweet onion 1 bunch peppermint Borage flowers, affila cress, other herbs and edible flowers For the bush tartlet 4 slices gluten-free cereal bread 2 brousses du Rove 200g fava beans 4 pieces of shallots Olive oil Husk juice Lecithin For the pea jelly 500 g pea pods Gelatin (8 sheets per litre) Caviar Pot of peas 1 leek white PM egg white For the pea emulsion   Sort the peas. Set the smaller ones aside and keep them fresh. With the larger ones, make a velouté by sweating the onions, add the peas and moisten with a white bottom. At 3/4 of the way through cooking, add the peppermint (two sprigs). Strain through the Thermomix, whisk slightly in olive oil and set aside in the fridge. Prepare and turn the carrots, turnips and onions, roast the vegetables separately in a sa...
Read more

Foie à la sauce rouge

Image
1 kg (2,2 lbs) Beef Liver  1/2 cup Flour 1 teaspoon salt 1 Teaspoon of Black Pepper 1 Teaspoon of Red Pepper Flakes 1 Dessert Mustard Powder 60 gr (0,32 lbs) (4 tablespoons) Butter 1 Tablespoon of Refined Oil 1 Bunch Arugula (washed and dried) Sauce: Tablespoon Ketchup 2 Desserts Sweet Red Pepper 1 Tablespoon Vinegar 1 Dessert Mustard Powder 2 Medium Tomatoes (peeled, cored and chopped) 1 Tablespoon of Powdered Sugar 1 Teaspoon Onion (grated) 1/2 Cup of Dry Red Wine 1 Clove of Garlic (crushed) 125 g (0,28 lbs) Bitter Cream Put all the sauce ingredients except the cream in a saucepan and bring to a boil over high heat. As soon as it boils, reduce the heat and cook for another 5 minutes. Take the pan off the heat and set the sauce aside. In a medium bowl, mix the flour, salt, red pepper flakes and powdered mustard thoroughly. Dip the beef livers in this mixture and shake off the excess flour. (Do not discard the leftover spiced flour.) Cook butter and refined oil in a wide and deep s...
Read more