Memories in the Cooking

I use air-fryer and the steps for Tonkatsu for the chicken cutlet.  Ingredients: - 3 boneless chicken thighs - 1 tablespoon of light soya sauce  - 1 tablespoon of Chinese cooking wine  - pepper  - 1 tablespoon of oyster sauce  - half a teaspoon of five-spice powder  - 3 tablespoons of salted egg powder  - half a cup of milk  - salt and sugar  - 1 egg  - bread crumbs  - 2 cloves of garlic, minced - curry leaves  - 2 chili padi  Procedures: 1) Marinate chicken thighs in light soya sauce, Chinese cooking wine, pepper, oyster sauce and five-spice powder. Leave it overnight.  2) Add a beaten egg to the chicken thighs.  3) Coat the chicken thighs with bread crumbs  4) Let it air-fry at 180 degree for 30 minutes. Spray some cooking oil on it first. Flip it at the 15 minutes mark.  5) In a frying pan, add minced garlic and vegetable oil. Fry until fragrant. Add curry leaves, chili padi and salted egg yolk powder. Fry until fragrant.  6) Add milk to it. Let it simmer until thickens.  7) Place t

This is another Hakka heirloom dish which I had not got the chance to cook. Recently, my sister gifted me a bottle of wine lees. So, I am so happy to cook this dish for the first time!  Ingredients: - 1 chicken, chopped into parts  - a handful of black fungus, soaked in water  - 1 old ginger, cut into shreds  - 1 bottle of wine lees  - 2 tablespoon of Chinese cooking wine  - sesame oil - chicken cube - 1 tablespoon of sugar  Procedures: 1) Marinate chicken parts in half a bottle of wine lees for 1 hour.  2) In a frying pan, fry half the ginger shreds in vegetable oil until brown and crispy.  3) Set aside the ginger shreds.  4) In the same oil and some sesame oil, fry the rest of the ginger shreds. Add the rest of the wine lees and fry until well-mix.  5) Add chicken parts and fry until brown. Add black fungus. Fry for a while.  6) Add 2 cups of water. Simmer for 20 minutes.  7) Add chicken cube and sugar. Stir well.  8) Add Chinese wine and mix well. Serve with the the crispy ginger sh