Mango shredded chicken （芒果手撕鸡）

This shredded chicken with mango is delicious to a whole new level. Packed full of proper Chinese flavors, super juicy with the added bonus of mango. It is deeply loved by my family. It’s delicious and refreshing, making it a delicacy on the table.

I'm using chicken thighs because they're soft and have a delicate flavor. You can also use chicken breast. Vitamin C is abundant in mangoes, which also add sweetness to food to improve its flavor. In addition, I'm adding calamansi and lemon juice to the dressing sauce to balance the mango's sweetness by giving a citrussy taste.

This recipe for mango shredded chicken is flexible. It can be changed in a few ways. To add some crunchy bite, you can finely julienne cucumber or carrots. To give it a contrasting heat, I'm adding bird eye chilies, which I think make the dish even better. You may replace it with chili flakes or powder. If you dislike spicy cuisine, you can leave it out.

If you are not a fan of cilantro, you can substitute with spring onions, mint or Thai basil. Feel free to taste and adjust the spices! You can add more or less shallots and garlic, extra soy sauce, or lessen the lemon and calamansi juice if you feel the dressing is too acidic.

INGREDIENTS

2 chicken thighs

1 stalk spring onions

½ inch ginger, sliced

1 tbsp Shaoxing wine

1 medium size mango, cut into strips

DRESSING

½ lemon, thinly sliced

2 calamansi

4 cloves garlic, minced

2 shallots, sliced

3 bird eye chilies, diced

1 stalk cilantro leaves

2 tbsp brown sugar

2 tbsp light soy sauce

GARNISHING

Some sliced chilies

Some cilantro leaves

METHODS

1. Place the chicken thighs, one stalk of spring onion, the ginger slices, and a tablespoon of cooking wine in a pot with just enough water to cover them. Turn to high heat and bring to a boil. Cook the food for another 20 minutes at medium heat with the lid on the pot. To make sure the chicken is cooked through, and the meat is soft and tender, turn off the heat and let it simmer for an additional 10 minutes. To stop the cooking process, remove the chicken and place it in a bowl of ice water. Shred the chicken into strips.

2. Peel and cut the mango into strips

3. In a mortar and pestle, put in the minced garlic, sliced shallots, lemon slices, chilies, cilantro leaves, crush lightly with the pestle to release the lemon and calamansi juice. Add light soy sauce and brown sugar, stir to mix.

Note: Feel free to adjust with the sauce's ingredient measurements to suit your tastes.

4. Poured all the dressing sauce to the shredded chicken, add the sliced chilies, cilantro leaves and mango strips, stir them well until all ingredients are incorporated. ENJOY!!

Comments

Ondeh-Ondeh in 3 flavour （椰丝球）

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...

Pandan Coconut Moss Jelly Mooncake

Half a year has flown by in the blink of an eye, and it's almost Mid-Autumn Festival. It is fall in October this year. I've tried quite a few of jelly mooncakes last year. So, this year I am going to share some of jelly mooncakes that I love. Making jelly mooncakes isn't difficult, and I'm always eagerly anticipating the finished product, because there are always so many surprises when I cut into it. I got the inspiration from an Indonesian dessert “lumut” pudding. Puding Lumut or “moss pudding is a type of jelly or jelly pudding originating from Indonesia, make with a mixture of agar-agar powder, eggs, coconut milk and sugar which is cooked until it forms a moss like mass. Today I am going to transform it into a mooncake. Other than the beautiful moss from cooking and stirring the mixture. The white layer part that looks like shredded coconut which is actually made from the mixture of agar powder, fresh coconut water and coconut milk. Grate it after it is set...

Braised Pork Belly Char Siu on Stove

Grilling char Siu is time-consuming? Yes, indeed!! The marinating and cooking steps involved in grilling char Siu might take a lot of time. In order to allow the flavors to seep into the meat, the traditional process involves marinating the pork for a few hours, often overnight. Additionally, grilling might take some time, particularly if you want that distinctive char. And also create a crispy surface and smoky flavor. You might say can make char siu, or Chinese BBQ pork with oven baking, or air frying. Oven baking produces an excellent crust and a balance of juiciness. Air fryer is the quickest way to produce a crispy outside and a soft within, although it might not cook as uniformly as oven baking. Today I am sharing a super easy stove top version. You even get a lovely sauce to go with it, and the results are just incredible. It lacks charred or roasted flavor of charcoal because it is cooked entirely on the hob. Trust me, this method is definitely ...

jessiefoodinthekitchen

Search This Blog