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.

Baked Soy Sauce Chicken

 

Ingredients:

Half chicken (cleaned, remove excess fat and wipe dry with kitchen paper)

2 1/2 tbsp. light soy sauce

1/2 tbsp. dark soy sauce (I add less as my dark soy sauce is dark)

2 tbsp. honey

1 tbsp. oyster sauce

1 tsp. sugar

3 cloves garlic (peeled and minced)

1/2 tbsp. five-spice powder

1/2 tsp. ground white pepper

Methods:

1. In a small bowl, combine light soy sauce, dark soy sauce, honey, oyster sauce, sugar, garlic, five-spice powder and white pepper.
2. In a zip lock bag, put in the chicken.  Add the marinade and coat the chicken thoroughly.  Zip the bag, and leave in the fridge to marinate overnight.  In between marinating, I will take out the chicken, squish and turn it over to ensure even marination.
3. Take out the chicken from the fridge 30 minutes before baking.
4. Arrange the chicken on a baking tray, skin side facing up, and bake at 200 degree Celsius for 20 minutes, turn over the chicken and continue to bake until browned, then turn the chicken back to skin side up, and let it bake for another 5 minutes to get the golden hue colour.
5. Remove from oven and let it sit for a while before cutting them into bite-sized pieces, and dinner is served!

I adapted this recipe from 'Cooking TV.'

Green Radish and Carrot Chicken Soup

This is another great Chicken Soup which I tried out from an online recipe by 'Janet's Home Cooking.'  Thumbs Up!  It's Simple Yet Yummylicious!

Ingredients:

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

1 green radish (peeled and cut into round pieces)

1 carrot (peeled and cut into round pieces)

2 ginger slices

6 pieces dried red dates

Dried longan (about 1 tablespoon)

Dried scallops (about 1 tablespoon)

Methods:

1. In a soup pot, add about 3/4 full of water, and let it boil using high heat.  Once the water boil, switch off heat.
2. In a large bowl place chicken and pour in the hot water (enough to cover the chicken pieces), and blanch the chicken to remove impurities and oil.  
3. Place the pot with remaining boiling water back to the heated stove, add green radish, carrot, ginger slices, red dates, longan and dried scallop.
4. Remove chicken from the blanching water and add it into the pot, cover the lid and let it boil.  
5. Once it comes to a boil, reduce heat to low and let it continue to slow boil until all the vegetables and the chicken are soft.
6. For seasoning, I taste the soup, then add a bit of chicken stock granules as needed.  This slow boil soup is so tasty and it doesn't need much seasoning.
7. Enjoy the soup warm or hot!

Napa Cabbage, Tofu and Luncheon Meat Stew

Ingredients:

1/4 Napa cabbage (cut into bite sized pieces)

1 piece firm Tofu (sliced into pieces)

Luncheon meat (cut into slices)

1/2 carrot (peeled and cut)

Some black fungus (soaked and tear into pieces)

3 cloves garlic (peeled and chopped)

Cooking oil

1/2 tbsp. cornflour + 1 tbsp. water

Seasoning:

1/2 tablespoon light soy sauce
3/4 tablespoon oyster sauce
1 teaspoon dark soy sauce (amount depends on the darkness of your sauce)
1 cup water 

Methods:

1. In a heated wok, add 2 tablespoons cooking oil.  Fry the tofu slices until both sides are light brown, remove onto a plate and set aside.
2. With the remaining oil, lightly fry the Luncheon meat slices, both sides, remove onto a plate and set aside.
3. In the same wok, add more cooking oil if needed.  Saute the chopped garlic until fragrant.  Add the cabbage and carrot and stir fry until slightly softened.
4. Add the Luncheon meat slices and black fungus, and stir-fry everything evenly.
5. Add the seasonings: light soy sauce, oyster sauce and dark soy sauce.  Stir fry until well combined.  Add water and the fried tofu.  Bring to a boil and simmer for 5 minutes to let the flavors combine.  Stir to ensure even cooking.
6. Finally, pour in the cornflour water, stir and cook until the sauce thickens
7. Serve and enjoy!

I adapted this recipe from 'Chinese and South East Asian Cooking' by Haoran Chen with slight adjustments to suit my cooking preference.

Coffee Bread and Coffee Hot Cross Buns with Cranberries

Such a tempting recipe will never pass by me without trying it out!  My first try out is a loaf of delicious and tasty Bread.  The smell of the coffee floods the whole house and just couldn't wait to taste it.

Two weeks after, I try out this same recipe, but baked them into Hot Cross Buns with tangy dried cranberries. They are awesome!!

I am so happy to share the photos which I have captured throughout the process of baking this delicious Coffee Bread and Coffee Hot Cross Buns.

The above same bread dough, before and after first proofing.

(1)  Coffee Bread

Rolled and ready for second proofing

After second proofing and ready for baking

Out of the oven!

(2)  Coffee Hot Cross Buns

Rolled into balls and ready for second proofing

After second proofing

Top with crosses and ready for baking

It's time to enjoy them with a cup of freshly brewed hot coffee or tea ~ YUMMY ~

Both the recipe can be obtained by clicking this link here and here.

Chinese Dessert

In April, I cooked Peach Gum Dessert.  I am making it a come back since I still have some needed ingredients in my pantry.

There is a slight difference in terms of ingredients.  Let me share the previous blog photo to spot the difference.

For the recent Dessert (Top) I did not add Gingko Nuts and I use sliced red dates instead of whole dates; and also added Yi Yi Ren.  For infor, the rest of the ingredients are the same: Peach Gum, dried longan and white fungus.  A bowl of this dessert, either served warm or cold from the fridge is indeed comforting, especially on such hot weather.