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  • April 22, 2014
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Results 1 - 10 of 101 for Chicken feet

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  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  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. Deep-fried boneless chicken coated with lemon sauce (serves four)

    Posted Jul 09th 2005, 12:00am by Staff Reporter

    ... This week, chef Lee Siu-kong from the Chinese Cuisine Training Institute shows Jessie Hui how to make a delicious Guangdong dish that is perfect for summer Ingredients: Chicken thighs, ... White vinegar, 450ml Sugar, 600g Salt, 12g Water, 600ml Lemon, 1 piece Marinade: Chicken powder, 1/3 tsp Salt, 1/2 tsp Custard powder, 1/2 tsp Oil, a few drops STEP 1: Prepare the ingredients. ...

    http://www.scmp.com/article/507650/deep-fried-boneless-chicken-coated-lemon-sauce-serves-four
  8. More than one way to steam a chicken

    Posted Jan 13th 2007, 12:00am by Alex Lo

    ... their dispute from spiralling out of control. A 49-year-old woman was preparing lunch on Thursday when she put a whole chicken in a wok to be steamed. Her 58-year-old husband disagreed, arguing ... violence case, arrived and arrested the man for assault. No one was injured. Actually, both were right regarding the chicken, according to Tony Ng Hung-to, former executive chef and president ...

    http://www.scmp.com/article/578445/more-one-way-steam-chicken
  9. Hong Kong Academy Cookbook- Celebrating 10 Years

    Posted Mar 06th 2011, 12:00am by Susan Jung

    ... not that difficult). The latter category includes Malaysian satay, Cornish pasties, Japanese meat and potato stew, Dutch fried and breaded meat rolls, tatsuta-age (Japanese-style fried chicken), Persian pomegranate and walnut chicken, Scottish shortbread and Israeli poppy seed cookies. ...

    http://www.scmp.com/article/739995/hong-kong-academy-cookbook-celebrating-10-years
  10. Hooked on classics

    Posted Oct 28th 2007, 12:00am by Susan Jung

    ... French cooking isn't all about snails and frogs' legs, as these two archetypal Gallic - but easy - chicken dishes prove, writes Susan Jung. French food has a reputation for being ... this coq au vin - the contestant who did was reprimanded because she used chicken rather than rooster, as indicated by the dish's name. Traditionally, coq au vin was devised as a way ...

    http://www.scmp.com/article/613371/hooked-classics

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