One of my special CNY dinners.
Soup with bamboo fungus, dried beancurd sheet and enoki mushroom.
My "Mung Kwan Char" (stir-fry jicama). Not "Ju Hur Char" because no dried squid was used. This is a traditional CNY dish for us but I slightly adapted it my way. This dish is delicious and tastes better the next day. We used to eat it wrap in lettuce, with a piece of baked chicken and spread with homemade chili sauce (sambal), wrap it and enjoy! Delectable! I'm traditional like that, I need to eat my "mung kwan char" every CNY.
Emperor Baked Chicken. My house smelled absolutely divine when this chicken was baking.
Can see the crispy skin or not? Baked with my vertical roaster stand. Tigerfish, here's the pictures I promised you. Moist and juicy chicken with crispy skin, my hubby's favorite!
Everything looks great!
ReplyDeleteMung Kwan Char is also our family fav dish. Might a Hokkien dish :) Sometimes my mom will add some strips of dried squid but we normally we normally prefer it plain like yours. I really like your roast chicken. The skin look really crispy. Have to try eating it your way. Never try it before :)
ReplyDeletemine too! the chicken looks soo good!! How did you do it?
ReplyDeletehohohohoh I love that part, crispy skin. Leave some for me please.
ReplyDeleteWow! Your Emperor Chicken looked soooo YUMMY!!! Do you mind sharing the recipe?? Would love to try that on my Ron Popiel Rotisserie!!!
ReplyDeletehi, first time here.have a nice day
ReplyDeleteI would like to seek permission to move in and stay with ur family for 1 week!!!! That way, my whole family could enjoy all these great food u made everyday!
ReplyDeletePleasssseee..!
hahahha...
fan-c (in Philly)
Yummy....! I wish I were there :))
ReplyDeleteIf the Mung Kwa wrapped in lettuce, almost like popiah! Maybe you can make some spring rolls/popiah from these wonderful fillings. Heee heee....your pictures make me drool...Thks for posting!
ReplyDeletethe emperor chicken looks 100% sinfully delicious!! i could only that!!beautiful!!
ReplyDeleteThanks V! :)
ReplyDeleteYes Gert, mung kwan char is a Hokkien dish, my must have every CNY. Best serve with the sweet lime sambal...aiyo...so good!
Daphne,
I used the vertical roaster stand and baked using convection oven. ;)
Sorry Andaliman, no more already! :P
Thanks Tricia! Yeah, Rotisserie is another way for crispy skin. I used the A1 brand Emperor Chicken mix. Instead of steaming it as suggested. I spread the herbs mix all over the chicken and inside and bake it for 1.5 hours. Any brand would do and your house will smell heavenly when it's baking.
Welcome hazel and thanks for saying hi. :)
Wow fan-c, one meal not enough ah, need to live in with us and eat for the whole week ah...hahaha....
Thanks Retno. :)
Yes Tigerfish, I made spring rolls with mung kwan filling before and already posted my recipe here. That's the traditional way of making spring rolls, nowadays people use cabbage instead.
Thanks Dhanggit. :)
now I know I can bake Emperor Chic instead of stewing..I don't like stew type,so I didn't buy the spices.Now I know what to do..Thank for sharing:)That Mung kwan char lui hu wrapped with lettuce and sambal belancan is my favourite too..Must ask my mom to cook for me!! hahaha!!
ReplyDeleteWow what an awesome dinner. I love the ju hu char. Makes me drooling and it is so nice to eat with wrapped lettuce.
ReplyDeleteBeachlover, now you can buy a few packets of the Emperor chicken mix home to bake with your roaster stand. *high five!* Yes, eat "kuat kuat" before you come back. :)
ReplyDeleteThanks Sue! :) The thing we love as a kid really carry on through adult life. Even far far away in U.S. and I have to eat this dish every CNY. Need to pass down this tradition to my kids as well.
I like it too! :)
ReplyDeleteWOW, I am coming to your place right now!!! I am totally hungry now.
ReplyDelete