Chinese Dishes to Celebrate Year of the Dragon

Below are some of the dishes offered by a Michelin one-star Chinese restaurant in Hong Kong.

Supreme Noodle Soup with Abalone, Goose Web, Fish Maw, Japanese Mushroom, Venison Tendon and Dried Scallop

Stir-fried Lobster and Chicken with XO Sauce

Stewed Sea Cucumber in Abalone Sauce

Stuffed Bamboo Fungus with Eel

Stuffed Fish Maw with Ground Berkshire Pork

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Walnut Has Highest Antioxident Among Nuts

New research published in the journal of Food and Function reveals walnuts have the highest content, quality and potency of antioxidants among other nuts.

Researchers at the University of Scranton analyzed free and total (after basic hydrolysis) polyphenols in nine types of raw and roasted nuts and two types of peanut butter (54 commercial samples) after methanol extraction using catechin as standard. Walnuts had the highest free and total polyphenols in both the combined raw and roasted samples. Total polyphenols in the nuts were significantly higher than free polyphenols. Roasting had little effect on either free or total polyphenols in nuts. Raw and roasted walnuts had the highest total polyphenols.

“In addition to providing fiber, high-quality protein, and an excellent source of alpha-linolenic acid (ALA), our research shows that an ounce of walnuts has more antioxidants than the daily sum of what the average person gets from fruits and vegetables,” said lead researcher Joseph Vinson.

Read more ….

Baked Chicken

Ingredients

4 bone-in chicken breast halves or legs
1 egg white
1/2 cup buttermilk
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp paprika
1 tsp dried leaf thyme
1 tsp oregano
1 tsp salt
1/2 to 1 tsp cayenne pepper
2 tbsp vegetable oil

Method

  1. Preheat oven to 425ºF. Place a rack on a broiling pan or baking sheet lined with foil for easy cleanup. Remove skin and any clinging fat from chicken and discard.
  2. In a medium-size bowl, whisk egg white with buttermilk. For easy dipping, pour into a pie plate. Measure flour, baking powder and seasonings into a paper or plastic bag. Close top and gently shake to mix.
  3. Dip a piece of chicken into buttermilk mixture, then place in paper bag. Close top and gently shake to evenly coat chicken. Place on rack. Repeat with remaining chicken, 1 piece at a time. Discard any flour mixture that does not cling to chicken. Do not sprinkle any remaining flour mixture over chicken. Using a pastry brush, lightly brush or dab oil over flour coating on chicken to ensure a crispy crust.
  4. Bake in centre of 425ºF oven until coating is crisp and golden, from 40 to 45 minutes. Wonderful with oven-fried chips and crunchy coleslaw.

Source: Chatelaine