Teriyaki Chicken and Broccoli

 

Ingredients: (serves 2)

2 chicken thighs (skinless and cut into bite-size pieces)

1 small head broccoli (cut into florets, washed and drained)

1/3 cup water

2 tbsp. cooking oil

Dash of chicken stock granules (to taste, if needed)

Marinade: (for chicken)

1 tbsp. light soy sauce

1/2 tsp. dark soy sauce (add a bit more if your dark soy sauce is lighter)

1 tbsp. oyster sauce

1/4 tsp. garlic powder

1 tsp. brown sugar

1 1/2 tsp. corn flour

Methods:

1. In a bowl add the chicken and marinade ingredients; marinate for at least 20 minutes.
2. In a heated wok, add cooking oil and stir fry chicken for 3 minutes on each side.  Add water and then add broccoli.  Stir to combine and cook for another 4-5 minutes until the broccoli has softened but not over cooked. Taste for correct seasoning.  Add a dash of chicken stock granules if needed.  If you prefers your dish to be dry, then add less water.  I prefers my dish to be a bit soupy.
3. Remove from heat onto a serving plate.  
4. Serve hot with freshly cooked fluffy rice.

I adapted this recipe from 'My Healthy Dish' with a slight adjustment to suit my cooking preference.

Winter Melon Barley Chicken Soup

 

Ingredients:

2 whole chicken legs (cleaned and cut into 2 pieces - thighs and drumsticks)

1 thick slice Winter Melon (peeled and cut into chunks)

Handful of Barley (I use Yi Yi Ren or Job's Tears) 

5-6 dried scallops

Handful of Wolfberries

Some salt to taste

Methods:

1. Blanch the chicken with hot water, drain and transfer into a pot with simmering water.
2. Add in all the other ingredients except salt and wolfberries, and continue to bring it to a boil.
3. Reduce heat to medium-low and simmer for about 30 minutes.  Add salt to taste.  Add wolfberries and cook for another 10 minutes.
4. Serve warm!

This nutritious recipe is adapted from 'Miki's Food Archives' with a slight adjustment to suit my cooking preference.