If you like Taiwanese Night Market food you are in for a treat with Chicken and mushroom Korokke 可樂餅 Taiwan Night Market style. They are lovely crispy outside, soft and delicious inside. Korokke are originally a Japanese food but as Japan once owned Taiwan this food was adopted by the people as a favourite. As well as Chicken and Mushroom flavour like Joanne makes in the video below, you can make seafood, beef or pork Korokke.
cooked chicken & mushroom,
salt and pepper,
flour, egg, breadcrumbs.
mayo, honey and lemon sauce
thinly chopped lettuce or cabbage
Please watch the video above for the cooking method and techniques! Joanne guides you from forming the Korokke to frying and serving them. Remember you don’t have to strictly follow this recipe, other fillings blend with the mashed potato very well and you can also make different sizes and shapes as you wish.
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Joanne makes Sticky Rice with Sesame Chicken 麻油雞米糕 in the new video below. This is a steamed dish that uses boiled rice (and barley) plus stir fried ginger slices and juicy chicken. It’s a very tasty, wholesome traditional Taiwanese food.
The ingredients for Sticky Rice with Sesame Chicken 麻油雞米糕 are simple, as below:
2.5 cup sticky rice
0.5 cup barley
3 cup water.
As with the ingredients, the method isn’t so complicated. It’s made a lot easier if you have a traditional rice cooker like Joanne’s which she brought over to the UK from Taiwan.
cook the rice/barley mix as normal (that’s the rice barley and water from the recipe above.
lightly fry the ginger slices in vegetable oil until golden brown
now add the chicken and sesame oil
stir fry this for about 5 minutes – don’t worry the chicken meat will be steamed later on
place the cooked rice and part-cooked chicken in the rice cooker pot, mix it all up
place the rice cooker pot in the rice cooker with 2 cups of water around the outside
turn on rice cooker
about 30 minutes later the cooker will have switched itself off
now plate the dish by taking pieces of chicken at the bottom of a bowl with (mainly) rice on top of it, pat it until firm
reverse the bowl onto a plate (now most of the chicken is on top of a ‘mound’)
garnish with thick soy sauce and cilantro – then serve and enjoy!
We hope you enjoy this delicious, fragrant and tasty chicken rice dish. If you want to see and hear all the latest Taiwan Teapot news please join us on Facebook.
Back when I was little, my grandmother would always use this special red yeast sauce to marinate all kinds of meat in preparation for Chinese New Year (We have an especially big family.) After moving to England, I started craving that special taste one day and had to ring back home to find out the secret of making the sauce.
The good news was that my auntie actually remembered being taught my grandma’s recipe and was able to send me the ingredients from Taiwan. After receiving it, it took me a few attempts but I was finally able to bring back that taste that has been long stuck in my distant childhood memory. Since then, I have been using this sauce whenever I am missing home, and of course, during special days and the festive season.
Today, I will be showing you how to slow cook chicken’s feet with our special sauce, in preparation for a party I have set up to treat my best friends.
Traditional Liu’s Red Yeast Spicy Bean Curd Cured Chicken’s Feet.