Mongolian Chicken

 

Ingredients:

2 pieces whole chicken legs (debone and de-skin; cut into bite sized pieces)

1 onion (peeled, cut into slightly bigger strips)

2 sprigs spring onion (cut into 2" length)

6 pieces dry chilies

1 tbsp. garlic (peeled and chopped)

1 tbsp. Shaoxing Wine

1 tbsp. light soy sauce

1/2 tbsp. oyster sauce

Dash of sugar

1/2 tsp. ground black pepper

1 tbsp. cooking oil

1 tsp. sesame oil

Marinade for chicken:

1 tbsp. light soy sauce

Pinches of ground white pepper

1/2 tbsp. cornflour

1/2 tbsp. cooking oil

Methods:

1. Marinate chicken pieces with the marinade ingredients for few hours.
2. In a medium heated wok, add cooking oil.  Add in garlic and dry chilies, saute until the dry chilies turn brown; then add chicken.
3. Stir-fry chicken for few minutes or until turn opaque, add shaoxing wine, stir to combine.  Add onions, light soy sauce, sugar, oyster sauce and ground black pepper; continue to stir-fry for few minutes.
4. Finally, add spring onions and drizzle in the sesame oil, stir to combine and off the heat.
5. Dish onto a serving plate and serve with a bowl of warm cooked fluffy rice.

This recipe is adapted from Chef Yang with a slight adjustment to suit my cooking preference.

Hokkaido Style Milk Bread Buns

These soft and fluffy milk buns are indeed heavenly.  I  use a portion of the dough to make them into cloverleaf using my muffin pan and the balance of the dough into round buns.

I adapted the recipe from 'April's Bits and Pieces' and to go to the recipe source, click here.

I've captured some photos during my process of making these delicious buns, and is my greatest pleasure to share with everyone.

Let's enjoy!

One Pot Chinese Soy Sauce Chicken

Chinese Soy Sauce Chicken with eggs is one comforting dish which is often cooked and served in most Chinese family cooking.  At the same time, it can also be cooked with pork.  I have my own signature recipe, but today I am trying out this dish from a popular online Cook, Media Publisher and Business Woman, Marion Grasby.

Ingredients: (serves 2-3)

3 pieces chicken thighs/drumsticks (bone-in and skin-on)

3 garlic cloves (peeled and roughly chopped)

1/2 tbsp. ginger (peeled and finely chopped)

1/2 tbsp. cooking oil

1/4 cup light soy sauce

1 tbsp. dark soy sauce (add more, if your dark soy sauce is not dark enough)

1/2 tbsp. sugar

1 tsp. ground black pepper

2 star anise

1/2 stick cinnamon

3 cloves

4 hard boiled eggs

1 piece firm tofu (cut into triangles)

Spring onions (cut into batons) - for garnish

Methods:

1. In a heated wok/saucepan, add cooking oil.  When hot, add the chicken, skin side down. (do in batches if you are cooking  a bigger portion) Allow chicken to sear until golden.  Then turn the pieces over.
2. Add the garlic and ginger, then toss with the chicken pieces until well mixed.  Add the soy sauces, sugar, pepper, star anise, cinnamon, cloves and  enough water to almost cover the chicken pieces.  Bring to a simmer, turn the heat down to medium and cook, turning the chicken pieces often and cook for 20 minutes, uncovered.
3. Add the eggs along with the tofu.  Gently mix everything together until well coated, taking care not to break up the eggs or tofu.  Cover with lid, and let it simmer for another 5 minutes to allow the eggs and tofu to soak up a little sauce.  
4. Remove from heat onto a serving dish and garnish with spring onion.  Serve with freshly cooked hot fluffy rice.

This recipe is adapted from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Matcha Green Tea Milk Bread

I baked this delicious Matcha Green Tea Milk Bread in November last year.  It is indeed a very late post!  Anyway, it is better late than never ~ smile ~

For information, I adapted this recipe from 'Huang Kitchen,' and the original recipe is using bread machine; but since I don't have a bread machine, so I decided to try it out using my usual method of bread making; firstly, mix the dough using dough hook in my mixer, then use hand to knead a few times until smooth, form into a round dough and let it rest for an hour or so (depending on the weather where you are from), and continue with the rest of the usual steps in bread making.  

Another adjustment to this recipe is that, I am using two bread pans, instead of one.  

To go to the recipe source from Huang Kitchen, click here.

My baking journey of this delicious soft-nutty-light-fluffy bread filled with toasted chopped walnuts, shared in pictures.  

Before first proofing

After first proofing

Before second proofing

After second proofing

After baking

These yummy breads are ready to be served!  

Glutinous Croissant

This is the very first time I came across making bread/buns using glutinous flour.  Maybe I am still new in bread making, but I have read and viewed many recipes from many websites, yet, this is the first time I came across such a recipe.  Filled with curiosity, I try it out, and to my surprise the bread/buns comes out extra soft and fluffy.

This recipe is adapted from Youtube by Karen Ling's Kitchen.  Click here for the video recipe.

Since I have captured some pictures while making it, here's to share....

Dough ready for first proofing

After first proofing

After shaping and going for second proofing

After second proofing

Let's enjoy these soft and fluffy buns!

Japanese Milk Buns

 

These soft and milky buns can be eaten just as it is with a cup of freshly brewed coffee or tea;  or with any spread of your preference.  

This is another recipe adapted from 'Woman Scribbles' and I enclose the link here for your easy reference.

Let me share a few pictures of my baking of this delicious buns....

 Baking in progress

Tea is served!

Pandesal (Filipino Bread Rolls)

 

I came across this tempting-looking bread rolls or commonly known as Buns in my hometown, from an online posting by one of my favorite  Baking Blogger 'Woman Scribbles'.  As I was talking about it with my daughter, Karen; she immediately confirmed how delicious this bread rolls are, and how popular it is in the Philippines.  Taking her word for it, I try out this recipe, and to my surprise, they are indeed so delicious!

I am sharing this website with everyone who are interested to try it out.  Click here for the full detailed recipe.

Baking in process....

Happy Baking everyone ~ cheers ~