GD food

Liver with Ginger and Spring Onions

Ingredients:

• 400g Pig Liver, sliced
• 3 sprigs Spring Onions, cut in sections
• 5-8 slice Ginger, shredded
• 1 handful Wolfberries

Marinade:

• 1 tablespoon Oyster Sauce
• 1/2 tablespoon Saseme Seed Oil
• 1 tablespoon Chinese Cooking Wine (Like Hua Tiao)

How to do it:

1. Marinade the liver with marinade and set aside for 30 minutes.
2. Soak wolfberries with warm water for 10 minutes or till soften.
3. Drain and set aside.
4. Heat wok with a some sesame seed oil.
5. Saute the ginger and spring onions till fragrant.
6. Add in wolfberries and saute for 10 seconds.
7. Add in the liver and saute till 90% cooked or well done.
8. Dish and serve.

Note:

• You can use brandy or dome instead of Chinese cooking wine if you are having it for confinement.
• Top it with some Fried Ginger Shreds for that extra crunch and flavour.

  Pig's Trotters with Ginger and Black Vinegar

  Ingredients:
  
• 1.5 litre Sweet Rice Vinegar
• 2.25 litre Water
• 1/2 kg Yellow Rock Sugar
• 1 teaspoon Salt or to taste
• 2 teaspoon Sesame Seed Oil
• 1 kg Ginger, slightly smashed
• 1.5kg Pig Trotter or other leaner meat

How to do it:

1. Blanch meat and set aside.
2. Heat oil in a pot (preferably clay pot).
3. Saute ginger till fragrant.
4. Add vinegar, water, rock sugar and salt to the pot with ginger and oil.
5. Bring it to a boil.
6. Reduce to a simmer and continue simmering for an hour.
7. Add in the meat and simmer for at least an hour or till the meat is tender.
8. Serve hot with rice.

Note:
You can save half the gravy (before adding the meat) for the next day if you are eating alone. Just heat up at the end of the day and heat up again the next day. Ie, heating at least twice a day. No refrigeration needed. When it's ready to be eaten, just add meat to the gravy and cook.

Black Chicken with Black Bean Soup

Ingredients:

• 1 Black Chicken, cut into half
• 100g Black Beans, roasted for a minute on pan without oil
• 10 - 15 Red Dates, pitted
• 2 Slice of Ginger (optional)
• 2 Whole Chicken bones (optional)
• Salt to taste

How to do it:

1. Blanch chicken and chicken bones.
2. Boil a pot of water.
3. Add all ingredients except salt and boil.
4. Lower heat and simmer for 3 to 4 hours.
5. Add salt to taste.

Note:

• I did not add ginger here because my kids didn't like it. But ginger is great to get rid of wind in the body.
• The extra chicken bones makes the soup extra sweet. Since I'm brewing the soup for 3 - 4 hours I didn't use broth but bones instead.
• For a healthier choice, remove chicken skin.