Chow Yow Gai Food

SOUTHERN CHOW CHOW

Steps:

• Clean and sterilize 2 quart-size canning jars with lids.
• Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
• Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

CHINESE BOILED CHICKEN WITH ONIONS - CHOW YOW GAI

Steps:

• Fill a large kettle with water and bring to a boil. (An 8-quart pot two-thirds filled with water works great for a 2 1/2 to 3-pound bird.)
• When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out.
• Cover the pot and when the water again boils, place the chicken back in the pot. Cover the pot and turn off the heat. Leave the chicken in the pot and the pot on the burner. After one hour, the chicken is done. Remove, and cool.
• Debone the chicken and tear the meat into small strips.
• Place them on a large platter.
• Clean the green onions, and split each onion down the middle. Then cut them up into 1/2-inch pieces and place over the mound of chicken.
• Pour the soy sauce and the sesame oil over the chicken.
• Pour the salt over the onions.
• When you are ready to serve, pour the hot peanut oil over onions and chicken.
• Toss like salad and serve.

GEE BOW GAI

Steps:

• Set the foil aside. Mix all of the ingredients together and marinate overnight. Place about a tablespoon of the chicken mixture onto a sheet of the foil and fold diagonally. One side of the diagonally make a 1/4" fold onto and then the other side make the same fold and at the same time press all of the air from the foil, than go back on the other side fold again and repeat on the other side. Finish the off the chicken mixture.
• Heat the oil a skillet to 375 degree and deep fry the chicken wrap for 2 minutes.

CHOW YOW GAI RECIPE

Steps:

• Toss cooked chicken pieces, lettuce, onion and soy sauce in glass bowl. Heat peanut oil in saucepan over med.-med. high heat just until smoke begins to roll off top of oil. Quickly remove oil from heat and pour over tossed mixture being careful of splattering due to residual water in lettuce. Toss mixture gently. Lettuce and onion will wilt and soy sauce will be absorbed into veggies and chicken when hot oil is added.

THAI MASAMAN CHICKEN (" GAENG MASAMAN GAI")

Steps:

• *Masaman curry paste is also available in Asian markets.
• Peel potatoes, parboil in a cooking pot for 10-15 minutes, then cut in 1 to 2-inch chunks.
• Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of thin "milk".
• In a small saucepan bring the coconut milk to a simmer and add the meat of your choice or tofu.
• NOTE: If you are using beef you will need another two cups of coconut milk. Simmer the meat until it begins to become tender because beef takes longer, hence the additional milk.
• Put the coconut cream in a wok and bring to almost a boil, add the massaman paste and "stir fry" until the flavor is maximized. Add the remaining cream and curry paste to the meat.
• Add the peanuts. Taste and adjust the flavor until it is a good balance of sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).
• Add the remaining ingredients and cook until heated through.
• Serve with jasmine rice and ajad condiment.
• To prepare the ajad, combine the ingredients in a non-reactive bowl. Leave to stand overnight or prepare several hours in advance.