Skip to main content

Alvin Quah's Masterchef Favourite - Drunken Chicken & Cucumber Salad

Remember how I made my version of Drunken Chicken (and which I was terribly pleased with as it was so easy and so yummy!) two weeks ago?

I was inspired to make the dish based on Alvin Quah's recipe which Gary, one of the Masterchef judges, gave the thumbs-up for.

Today I am going to share with you Alvin's recipe which he re-created in one episode of Masterchef 2 (Australia). He also shared a cucumber salad which I have made and yes, it is delicious too!

And yes, I am going to share both recipes here with you because I realized that the Masterchef Australia website does not (I repeat) does not feature these recipes! Why not? Maybe it is to do with copyright. Maybe the Masterchef brand would be publishing their own recipe book based on the creative recipes of their participants. Oh well.

Drunken Chicken by Alvin Quah of Masterchef Australia Season 2

1 liter Shaoxing wine
2 small bottles mirin
some palm sugar
500 ml water

Put all of the above into a pot. Bring to a boil.
Add whole chicken into the pot.
Cover and let it simmer gently for 45 minutes or until chicken is cooked through.
Drain and chop into bite-size pieces. Reserve broth to ladle over the chicken before serving.

Alvin's Cucumber Salad

a handful of peanuts
a handful of dried shrimp
3 pips garlic

In a mortar and pestle, pound the above 3 ingredients.
Add 2 bird's eyes chili and a slice of lime (with skin on). Bruise these gently in the mortar.

In a bowl, combine palm sugar, lime juice and fish sauce well. Taste and adjust. (This is the dresssing.)

In another bowl, combine sliced cherry tomatoes, snake bean (or what we call long beans), and cucumber chunks. Mix the pounded ingredients with the vegetables. Drizzle over with the dressing. Before serving, drizzle some sesame oil.

Serve with drunken chicken.

Two Asian Kitchens: Recipes from Australia's Master Chef
Vatchs Southeast Asian Salads
Classic Asian Salads
MasterChef Australia : The Cookbook - Volume 2



Labels:

Comments

Sharon said…
no salt at all in the drunken chicken?
11:47 PM
Krista Goon said…
Not that I can remember. Apparently the mirin and Shaoxing wine will give good flavour to the chicken. If you are in doubt, do add a pinch of salt. When my mom makes steamed chicken this way, she does not add salt at all to the liquid. The natural taste of the chicken would most likely be more evident this way. Anyone can comment on this?
3:49 PM
Anonymous said…
What size chicken
6:50 PM
Post a Comment

Popular posts from this blog

Tong Sum and Red Date Tea

I caught an interesting cooking show on TV last night. On Astro's Asian Food Channel (Channel 703), I watched a show on TCM. It was a Taiwanese programme where the host and hostess spoke in Mandarin and sometimes a smattering of Taiwan Hokkien. The show featured 3 recipes each segment, using TCM herbs with the herbalist host explaining about the uses of the specific herbs. Then the lady hostess would cook up a dish, usually a main course, using the herbs. While I am not very interested in making dishes like prawn balls with Chinese herbs (it seemed just too much work!), I liked the 2 other recipes they showed. One was a milk beverage with herbs (I can't recall what now). But the other one was easy. A tong sum and red date tea. Tong sum or dang shen is a mild herb which resembles a dry, gnarled twig the size of a finger. It is called the poor man's ginseng in some instances because it shares similar properties with the more expensive ginseng. Dang shen is actually a root wh
7 comments
Read more

24 Herb Tea - Bitter, Foul-Tasting But Oh So Good For You!

Was out running a couple of errands this entire afternoon and ended up buying groceries at the nearby supermarket. If I had a choice I wouldn't go into this decade-old supermarket because it's small, cramped and you tend to knock into other shoppers with your trolley (yes, the aisles are that narrow). Nic and I figured that we might as well buy our groceries since we were in this vicinity and he did need some coffee. Finally we ended up with a trolley full of cheese, butter, coffee and noodles. Anyway, I was getting thirsty after all the errands and shopping. We decided to stop and have a drink at this stall which sells Chinese herbal tea. This uncle who mans it is actually a Hong Kong native who has been living in Malaysia for a long time. He drives a little white van which he parks at the corner of a junction and opens up for business. You see, he sells hot and cold Chinese herbal teas of all types - the kind that is slowly boiled and brewed. It's common to see Mal
Post a Comment
Read more

Snow Fungus, Longan, Goji Berry & Red Date Dessert For Lungs & Liver

Just last week I made this dessert because I was rummaging in my kitchen and found some snow fungus. This is a classic dessert that any Cantonese would know. I was just surprised at myself that I haven't made this dessert in a long time. Maybe because I didn't have the key ingredient - snow fungus - at hand! What is Snow Fungus?  It is technically a fungus that grows on dead bark or tree stumps just like wood ear fungus.  Snow fungus or silver ear, snow ear or white wood ear is known as Tremella fuciformis and yes, it is an edible fungus. The pleasanter term is mushroom if that makes you feel better. As most mushrooms go, they contain vitamin D, zinc, calcium, and folate.  Benefits of Snow Fungus Snow fungus is said to have anti-ageing effects due to the presence of superoxide dismutase , an enzyme that acts as a potent antioxidant throughout the body, particularly in the skin. It is best known in TCM for nourishing the lungs and we know how important this fact is right now whe
Post a Comment
Read more