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  • November 27, 2014
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Results 1 - 7 of 7 for Chicken feet

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  1. Lifestyle - Food & Wine

    Basic Korean restaurant should be cheaper

    Posted Sep 06th 2012, 12:00am by Susan Jung

    ... barbecues. Now we know why- they take ages to cook, and the skin remains chewy, even when brown and blistered. The spicy grilled chicken feet (HK$138) were marinated in a sauce ...

    http://www.scmp.com/lifestyle/food-wine/article/1030099/basic-korean-restaurant-should-be-cheaper
  2. For want of a better bird

    Posted Dec 08th 2011, 12:00am

    ... day of the year when it's worth doing it yourself and not reaching for the chicken powder. Put about 250 grams of chicken wings and the same amount of chicken feet in a litre of cold water and bring to a vigorous boil for five minutes. Drain and rinse the chicken bits then put them in a fresh litre of water with a roughly chopped onion, carrot and celery stalk and salt ...

    http://www.scmp.com/article/987092/want-better-bird
  3. Bird watching

    Posted Nov 29th 2009, 12:00am by Susan Jung

    ... The spare parts from one fresh chicken: wing tips, neck, feet and upper back 1/2 a medium-sized carrot 1/2 a stalk of celery 1/2 a medium-sized onion Place the ingredients in a Mason jar (a ... Susan Jung I rarely order roast chicken in restaurants because it's usually dry- breast meat cooks faster than the legs so will be overdone if a bird is cooked whole. The easiest way ...

    http://www.scmp.com/article/699722/bird-watching
  4. Susan's tips for a red-hot barbecue

    Posted Jun 03rd 2010, 12:00am by Susan Jung

    ... it over hot coals for a few minutes on each side- if you cook it beyond medium-rare, it will be tough and dry. Chicken Chicken is popular, but avoid cooking skinless, boneless chicken breasts. I like to use whole fresh local chickens: cut off the head and feet (save them for stock), then use kitchen shears to cut along either side of the backbone to remove it. Open the chicken, lay ...

    http://www.scmp.com/article/716077/susans-tips-red-hot-barbecue
  5. Simmer nights

    Posted Jun 12th 2005, 12:00am by Susan Jung

    ... stock that can be used in other dishes. If a fresh, whole chicken makes you squeamish, have the vendor remove the head and feet, but add the feet to the poaching water because they enrich ... the warm poached salmon with the bowl of dill mayonnaise and a plate of lemon wedges. Bak chik gai (white cut chicken) with spring onion dipping sauce It may be more convenient to buy one ...

    http://www.scmp.com/article/504138/simmer-nights
  6. Dished up

    Posted Feb 18th 2005, 12:00am by Susan Jung

    ... with green peppercorns, goat cheese ravioli and snails in garlic broth, and crispy pork feet with mixed leaves and walnut oil. Main courses will include Burgundy black truffle ravioli, whole roasted ... night from 6pm to 8pm. During that time, yakitori skewers are available for $10 and Asahi beer is $28. The skewers include leek wrapped in pork, Japanese shishamo fish, chicken soft bones, ...

    http://www.scmp.com/article/489363/dished
  7. Beyond barbecue

    Posted Apr 07th 2005, 12:00am by Staff Reporter

    ... With the country focused on rebuilding after the Korean War, a generation of Koreans came to see heavy meat eating as a symbol of affluence. But as South Korea got back on its feet, the true soul of Korean ... with Korean-owned supermarkets selling homemade kimchi, packaged ginseng chicken and other treats. Myung Ga 3/F World Trade Centre, 280 Gloucester Road, Causeway Bay 2882 5056 The fare Top-notch Korean ...

    http://www.scmp.com/article/495598/beyond-barbecue

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