Dish 1 - Braised Chicken with Bamboo Shoot & Mushroom
Dish 2 - Thai-themed ~ Tod Mun Pla (Thai Fish Cake) and Khao Pad Sapparod (Pineapple Fried Rice)
In the recent years, I've switched to using olive oil and grapeseed oil for most of my cooking, because they are healthier and boast of multiple health benefits. Many people have this misconception that olive oil and grapeseed oil can only be used for western cooking or drizzling on salad; however both oils are good for stir-frying and deep-frying as well!
Really pleased and honoured to be partnering with Borges Singapore and Singapore Home Cooks to demonstrate the use of olive oil and grapeseed oil in our common daily Asian dishes :)
For my first dish, I'm using the Borges Classic Olive Oil to cook this simple but wholesome one-pot meal, Braised Chicken with Bamboo Shoot & Mushroom. I believe most chinese families would have our own rendition of this classic chicken stew at home, as it's like a comfort and homey dish to many of us.
Olive oil is considered as the healthiest fat due to its high content in oleic acid. For the Borges Classic Olive Oil, it is a blend of quality refined olive oil and a high quality of Extra Virgin Olive Oil. Due to its less accentuated flavor and aroma, it is the most suitable oil for frying, braising and for vegetable and meat stews.
Some useful information about using olive oil in the kitchen (source from Borges Singapore and Singapore Home Cooks):
1. Whether fried, boiled or roasted, any food should be cooked at low heat. The temperature should never exceed 200ºC so that the olive oil does not deteriorate.
2. The best temperature to fry green vegetables and fish is between 155 and 160ºC. For other foodstuffs, between 175 and 185ºC. Never exceed 210ºC, as olive oil starts to burn beyond this temperature.
3. If the recommended temperature is respected, olive oil hardly penetrated the food, does not increase its calorific value and maintains its nutritional qualities.
4. Filtering olive oil after frying allows to be re-used 4 times.
Braised Chicken with Bamboo Shoot & Mushroom
- 1.2kg chicken meat, chopped into pieces
- 12pcs dried mushroom, soaked in water to re-hydrate
- 200g bamboo shoot, sliced
- 6 stalks spring onion, lower portion only
- 5 slices ginger, sliced
- 3 cloves garlic, sliced
- 5 tbsp Classic Olive Oil (Borges)
- 1/2 cup mushroom water (used to soak the mushroom)
- 1 tsp dark soy sauce
- Corn starch slurry (1 tsp corn starch + 2 tsp water)
- Garnish: spring onion, chilli, coriander
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp hua tiao cooking wine
- 2 tsp sesame oil
- 1 tbsp corn starch
- 1/4 tsp white pepper
- Marinate the chicken pieces with oyster sauce, soy sauce, hua tiao cooking wine, sesame oil, corn starch and white pepper for 3-4hrs.
- Heat a cooking pot to medium high heat, add olive oil and saute spring onion, ginger and garlic till fragrant.
- Add the marinated chicken pieces and stir-fry till slightly browned.
- Add the mushroom and bamboo shoot, and stir-fry with the chicken for a minute.
- Add the mushroom water and bring the mixture to boil.
- Turn heat to low and let the chicken simmer for about 20-25 mins.
- Add dark soy sauce to the braised chicken for some colour and corn starch slurry to thicken sauce slightly. (add sea salt to taste if desired, I didn't add as I find the sauce flavourful enough from the marinate).
- Garnish and serve hot with rice.
This pot of wholesome goodness smells so aromatic when I'm cooking it, even my mum who's with me exclaimed that the aroma is tantalising. And indeed, the sauce is heavenly and goes so well with rice! Couldn't resist second helping :d~~~
Do give this simple one-pot dish a try with Borges Classic Olive Oil :)
Want the best from the Mediterranean? We are giving away three sets of Borges Gift Basket worth $60 at http://bit.ly/2INmCz4
Be sure to check it out!