Tumeric Fried Chicken

 

Ingredients:

300 g Chicken breast (remove skin and excess fat; wash and cut into bite-sized pieces

1 tbsp Tumeric powder

1 tbsp Light soy sauce

1/2 tsp sugar

1 bowl Long beans (washed, removed ends and cut into about 2" long)

1 yellow onion (peeled and sliced)

3 cloves garlic (peeled and sliced)

1/2 carrot (peeled and julienned)

2 shallots (peeled and sliced)

1 red chili (sliced)

1/2 tsp granulated sugar

Chicken stock granules (to taste)

2 ladle cooking oil (for frying chicken and longbeans)

Methods:

1. In a bowl add chicken, tumeric powder, light soy sauce and sugar.  Mix to combine and set aside.
2. In a heated wok, add 2 ladle of cooking oil.  Once the oil is hot (medium heat), add the marinated chicken pieces, spreading them out over the wok. Stir fry to ensure evenly fried.  Remove the chicken onto a strainer and place over a bowl to let the excess oil drips off.
3. In the same wok, add long beans into the hot oil to let it fry for about 1  minute or so, and  turning them over to ensure even cooking.  Remove from oil into a strainer to strain off excess oil.  
4. In a clean heated wok, add 1 1/2 tablespoons of oil (use the one from frying chicken and long beans).  Add shallots and garlic, give it a quick fry, then add in all the other ingredients: onions, carrot and chilis.  Give it a stir, then add long beans and return the chicken into the wok.  Stir to combine well. Finally, add 1/2 teaspoon of granulated sugar, continue to stir to mix.  Taste for correct seasoning.  Add some chicken stock granules if needed.
5. Remove from heat onto a serving dish.
6. Serve with a plate of freshly cooked rice ~ YUMMY ~

I adapted this delicious recipe from 'yukichewcooks' with a slight adjustments to suit my cooking preference.

Matcha Scones

 

This soft and fluffy matcha scones topped with drizzles of matcha icing is so yummylicious!  It is not overly sweet and can be enjoys any time of the day.  I am sharing this great recipe to everyone who are a huge fan of Scones.

Ingredients:

240 g plain flour (sifted)

70 g granulated sugar

1 tablespoon Matcha powder (high quality)

1 tablespoon baking powder (sifted)

1 tsp. salt

115 g unsalted butter (cold and finely cubed, put in fridge until time of using)

100 g whipping cream (cold)

1 egg (cold)

1 teaspoon vanilla extract

1 tablespoon whipping cream (for brushing scones)

Some granulated sugar (for sprinkling)

Icing (Optional)

50 g powdered sugar (sifted)

1/2 teaspoon matcha powder (sifted)

4 teaspoon whipping cream

Methods:

1. In a large mixing bowl, stir together flour, sugar, matcha powder, baking powder and salt.
2. Add the cube butter and toss to coat in the flour mixture.  I use a pastry cutter to break the butter pieces into small pea-sized pieces.
3. In a bowl, whisk together whipping cream, egg and vanilla extract.
4. Make a well in the middle of the flour mixture.  Pour the wet mixture into the well and mix until it forms a soft and crumbly dough.  Some dry patches are fine but the dough should hold together when pressed.
5. Turn the dough out onto a lightly floured surface.  With floured hands, press the dough together into a flattened disc shape that is about 1" thick.
6. Use a bench scraper or knife to cut the dough into 8 wedges.  Transfer them to your lined baking sheet, leaving space in between each one.
7. Place the entire baking sheet into the fridge to chill while you preheat the oven to 200 degree Celsius.
8. Right before baking, brush the tops of each scone with a thin layer of whipping cream.  Sprinkle granulated sugar on top of the cream.
9. Bake scones for 18-20 minutes or until the tops are lightly golden brown.  Remove from oven and let them cool on the baking sheet until firm enough to transfer to a wire rack.
10. In a small bowl, stir together powdered sugar, matcha powder and whipping cream until it becomes a thick but fluid icing.  If it is too thick add a bit more cream.  It it is too thin, add a bit more powdered sugar.
11. Transfer the icing to a piping bag, cut the tip off, and drizzle it on top of each scone.

After baking

Topped with icing

This recipe is adapted from 'teak & thyme' by Gail Ng, with slight adjustment to suit my baking preference.

Black Sesame Milk Bread

Love this tangy and tasty, soft and fluffy Black Sesame Milk Bread ~ YUMMY ~  I am sharing the link here, if any of you are interested in baking it to enjoy!

Let me share photos of my journey baking this bread...

Tangzhong

Ready for first proofing

Result of first proofing

Rolled and ready for second proofing

After second proofing

After baking

Let's enjoy!

Hope you all enjoys this delicious bread as much as me ~ cheers ~

Kimchi Fried Rice

It was four years ago in March 2022, that I first try a hand on this Homemade Easy Korean Kimchi. I was addicted to it since then, and continue to make a new batch, just when the stock is about to run out.  My daughter and daughter-in-law loves it too.

I love to use this homemade Kimchi to fry rice, either with meat or meatless, the result is always awesome!

It has been quite a while since I had Kimchi Fried Rice, so I decided to make use of the leftover Kimchi in the fridge to cook it for our lunch.

The recipes for this 'Simple Yet Yummylicious' Kimchi Fried Rice can be obtain by clicking the link here and here.  If you are a fan of Korean Kimchi, try out the recipe in the link here.

Blanched leafy veggie with fragrant garlic sauce

 

Ingredients:

4 cloves garlic (peeled and chopped)

1 1/2 tbsp oyster sauce

1/2 tsp dark soy sauce

1 tsp cornflour/cornstarch

1 tbsp water

1/2 tbsp cooking oil

1 packet green veggie (I use bok choy) - separate the veggie into individual leaf, washed and drained

Methods:

1. In a small bowl, add oyster sauce, dark soy sauce, cornflour and water; stir to mix until combined.
2. In a medium heated wok add cooking oil.  Add the garlic and fry until fragrant and lightly golden.  Give the sauce a stir and pour into the garlic.  Stir and simmer on low heat till gently bubbling and thickened.  If the sauce is too thick add another tablespoon of water.
3. Remove the sauce into a bowl and set aside.
4. To blanch the veggie: bring a wok of water added with two pinches of salt and half tablespoon of cooking oil to a boil.  When the water is boiling, put in all the veggie.  Quick blanch them evenly for about 12 seconds.  Drained and arrange on a serving plate. 
5. Drizzle the fragrant garlic sauce over the veggies.
6. Serve!

I adapted this recipe from 'Mama Pearl Asian Kitchen' by Pearl Ng with a slight adjustment to suit my cooking preference.

Stir-fried chicken with cabbage

 

Ingredients:

1 chicken thigh (deboned, remove skin and cut into bite-sized pieces)

a small pinch of salt

a small pinch of ground white pepper

1/2 tsp light soy sauce

1/2 tsp dark soy sauce

1/2 tsp cornflour/cornstarch + 1/2 tbsp water (slurry)

1/2 tbsp cooking oil

Sauce: (mix in a small bowl)

1/2 tbsp light soy sauce

1/4 tbsp dark soy sauce

1 tbsp oyster sauce

3 tbsp water (add slightly more if you prefer a bit more sauce)

1/2 tsp cornflour/cornstarch

1/2 tbsp water

For the stir-fried:

1 1/2 tbsp cooking oil

1 cup cabbage (washed and cut into bite-sized pieces)

2 cloves garlic (peeled and chopped)

1/2 tsp ginger (peeled and chopped)

Instructions:

1. Place chicken pieces in a bowl, season with salt and mix well.  Add white pepper, light soy sauce and dark soy sauce and mix until combined.  Add in the cornflour slurry and give it a mix.  Finally, add the cooking oil and mix until evenly coated.  Let the chicken marinate while preparing the other ingredients.
2. In a wok over medium-high heat, add 1 tablespoon of cooking oil.  Add in marinated chicken and spread it out in a single layer.  Stir-fry until fully cooked through.  Add the garlic and ginger and stir-fry until fragrant.  Remove the chicken from the wok and set aside.
3. In the same wok over medium-high heat, add the remaining 1/2 tablespoon of cooking oil.  Add the cabbage and stir-fry until slightly softened but still crisp.
4. Return the chicken to the wok and pour in the sauce.  Stir-fry until the sauce thickens and coats the chicken evenly, creating a glossy finish.  
5. Remove onto a serving dish and enjoy with a plate of warm fluffy white rice.

I adapted this recipe from 'cicili.tv' with slight adjustment to suit my cooking preference.

Sweetened Condensed Milk Cookies

This simple looking cookies are so deliciously buttery, soft, melt-in-your-mouth and you can't just stop at one!!

Ingredients:

1/2 cup (113 g.) unsalted butter (room temperature)

1/2 cup sweetened condensed milk

1 tsp. vanilla extract

1 1/2 cups plain flour (sifted)

1 tsp. baking powder (sifted)

1/4 tsp. salt

Some granulated sugar (for sprinkle)

Methods:

1. In a stand mixer, beat butter until smooth and creamy.
2. Add condensed milk and vanilla; mix until well combined.
3. In another bowl, whisk flour, baking powder and salt.
4. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
5. Scoop about a tablespoon of dough and roll the dough into balls, lightly press to flatten the top of the dough with my 2 fingers, place onto a lined baking sheet, and sprinkle some granulated sugar over the top.  Repeat until all is done.
6. Bake in a preheated oven of 175 degree Celsius for 10-12 minutes. 
7. Remove from oven and let it cool on the pan for a few minutes, then transfer to a cooling rack to cool completely, and store in an airtight container.

I adapted this recipe from 'recipejournal101' with a slight adjustment to suit my baking preference.

Easy Signature French Toast

As and when there are some loaf bread leftover in my pantry, and especially when I am on a lazy mode, I will make this easy Signature French Toast to enjoy.  This recipe of mine is very simple and yet yummylicious!

Few steps instructions:

1. In a large bowl, add 3 eggs, half tablespoon of granulated sugar, and whisk using a fork until the sugar dissolves.  Set aside.
2. In a medium heated non-stick pan, add 2 tablespoons of oil. 
3. Take a piece of bread, soak it in the egg mixture, both sides; then let excess egg mixture drips off, and place on the heated pan. I put 2 pieces at a time. Control the heat so it won't get browned too much on one side while the inside of the bread is still not cooked.  Turn over and use a spatula to lightly press over the top of the bread.  Remove from heat once both sides are browned.  Add more oil and repeat with the remaining bread.
4. Enjoy with a cup of hot coffee or tea.  This French Toast can be served warm or cold.

Coffee Hot Cross Buns

This Holy Week, I baked a batch of Coffee Hot Cross Buns using the same recipe which I baked last year.  Instead of using Cranberries, I filled it with Raisins.

After Church Service on Good Friday, I had this Coffee Hot Cross Bun with a glass of Ice Matcha Latte.  

My daughter-in-law bought me a packet of Uji Matcha Double Rich (Matcha Milk) during her visit to Japan.  It's so yummy with a slight tang of sweetness, not overly sweet.

To get the full recipe of this hot cross buns, click this link here.

Prawns and Capsicum Spaghetti or Noodles

Ingredients: (serves 2)

2 portions Spaghetti (cooked according to packet instructions, drain and set aside)

10 prawns (peeled and deveined)

1/2 red capsicum (sliced into bite-sized pieces)

1 tbsp light soy sauce

1 tbsp oyster sauce

1 1/2 tbsp. cooking oil (part)

2 cloves garlic (peeled and chopped)

1/2 onion (peeled and thinly sliced)

Methods:

1. Heat  half tablespoon cooking oil in a wok over medium-high heat.
2. Add prawns and cook for 2-3 minutes until turn pink.  Remove and set aside.
3. In the same wok, add another 1 tablespoon oil, saute garlic, capsicum and onions until tender. 
4. Add prawns and spaghetti/noodles back to the wok.
5. Pour in light soy sauce and oyster sauce, stirring until well combined and heated through.
6. Garnished as desired and serve hot!

I adapted this recipe from 'Best Chinese Cooking' by Aileen Dequina with slight adjustment to suit my cooking preference.

Minced Chicken with Potatoes

This is one popular Chinese dish frequently served on the dining table.  I will opt to come up with this Simple Yet Yummylicious dish, if I am too lazy to plan what to cook.  As long as I have minced chicken/pork in my freezer and potatoes, this dish can easily be whipped up without too much of an effort.

Ingredients: (serves 2)

1/2 cup minced chicken (combination of breast and thighs)

1 large potatoes or 2 small (peeled and cubed)

2 cloves garlic (peeled and chopped)

1 shallot (peeled and sliced)

2 bird's eye chilis (remove seeds and sliced)

1 sprig spring onion (chopped - separate the white and green part

1/2 tsp cornflour + 1 tbsp water (cornstarch slurry)

3 tbsp. cooking oil

Seasoning: (mix in a small bowl)

1/4 cup water

1 tbsp. oyster sauce

1 tsp. light soy sauce

Methods:

1. In a heated wok, add 2 to 3 tablespoons of cooking oil.  When the oil is hot, add in the potatoes and let it fry until lightly browned. Remove and set aside on a plate.
2. Remove excess oil, leaving 1 tablespoon in the wok, saute the minced chicken until golden brown. Add in garlic and white part of the spring onion.  Stir to combine until aromatic.  Then place the potato back into the wok and stir to combine.  Add in the seasoning and stir to combine.  Simmer until the potato is tender.  Since I fried the potato first, I did not cover with lid at this stage of cooking.
3. Drizzle in the cornstarch mixture, stir to mix well.  Add in the red chili and green part of the spring onion.  Switch off heat, stir and cook for another quick minute, then remove onto a serving plate.
4. Serve!

Notes:

• This dish can be cooked with more sauce if preferred.  On my first attempt I cooked with some sauce, not that much.
• On my second attempt, which is recently, I cooked it dry.
• The amount of potato and minced chicken used is based on your own preference.

I adapted this recipe from 'Janet's Homecooking' with slight adjustments to suit my cooking preference.

Cordyceps Scallop Chicken Soup

 

Ingredients: (serves 2)

2 whole chicken legs (thighs and drums)

3 pieces dried Huai Shan

1 handful dried scallops

10grams Cordycep flowers

1 handful gojiberries

2 bowls water

Methods:

1. Clean the chicken and remove excess fat.  Blanch in boiling water to remove any impurities.  Drain and set aside.
2. Wash huai shan, dried scallops, Cordycep flowers and gojiberries; drain and set aside.
3. Fill water in the bottom pot of a double boiler and bring it to a simmer.
4. Place some huai shan, dried scallops, Cordycep flowers and gojiberries into the top pot, place the chicken inside, then spread the rest of the ingredients over the top of the chicken; slowly add 2 bowls of water, cover and place the top pot securely over the bottom pot.
5. Double boil for 30 minutes.  In between boiling, remember to check on the level of water in the bottom pot, adding more water as needed.
6. When the soup is ready, season with a bit of salt.
7. Ladle the soup into  serving bowls and serve when still hot.

This delicious soup is adapted from 'yukichewcooks.'

Cucumber and Pineapple Pickle

With the weather getting hotter, coming up with some simple yet yummylicious and appetizing dishes helps in opening up our taste buds.  As I browse through my recipes from this Blog, a dish which I have not prepare for quite a while caught my eyes. Bought a pineapple from the wet market and here comes this slight sour, sweet and spicy Pickle... 

The full recipe can be obtain by clicking this link here.

Piped Matcha Butter Cookies

This is a late post!  I try a hand on this Matcha Butter Cookies for CNY but only managed to get it posted in my Blog now ~ smile ~

Ingredients:

80g unsalted butter (room temperature)

35g icing sugar

6g Matcha powder (sifted)

24g cornstarch/cornflour (sifted)

65g cake flour (sifted)

Scant 1/8 tsp salt

Methods:

1. Using a stand mixer, beat butter, sugar and salt until lightened in color but not too fluffy.
2. Add in cornstarch/cornflour and beat until smooth.
3. Add in cake flour and fold in using a spatula until no trace of flour is seen.
4. Transfer into a large piping bag fitted with tip of choice.
5. Pipe cookies onto a lined baking sheet.
6. Bake in a preheated oven of 155 degree Celsius for 10-12 minutes, rotate tray and bake for another 10 minutes.

This recipe is adapted from 'Loving Creations for You' with slight adjustments to suit my baking preference.

This year, I baked 4 types of cookies for CNY.  The other 3 types are my favorite melt-in-the-mouth cookies.  If you are interested in these recipes, click the link below:-

(1)  Cranberry German Cookies [link]

(2)  Kuih Momo [link]

(3)  Melt-in-your-mouth Pineapple Tarts [link]

Pineapple Fried Rice

 

Ingredients:

300g cooked rice (I use basmati rice)

1 bowl diced fresh pineapple

100g boneless chicken breast (cubed and marinate with 1/4 tsp sesame oil and 1/4 tsp light soy sauce)

2 shallots (peeled and chopped)

3 cloves garlic (peeled and chopped)

1/2 tsp shrimp paste (belacan)

Some toasted cashew nuts (for garnish)

Chopped spring onion (for garnish)

Some chopped chilis (for garnish - I did not use)

2 tbsp cooking oil

2 tbsp salted butter

Seasoning:

1/2 tsp tumeric powder

1/2 tsp curry powder

2 tbsp fish sauce

Chicken stock granules (to taste)

Methods:

1. Heat oil and butter in a wok.  Saute shallot and garlic until fragrant.
2. Add shrimp paste and fry till pungent aroma released.
3. Add chicken and stir fry till just cooked.
4. Add in rice follow by seasonings.  Stir fry until well combined.  Taste for correct seasoning.  Add chicken stock granules as needed.
5. Add pineapple, stir fry for another minute or two.
6. Remove from heat into serving plates.
7. Garnish with spring onion and cashew nuts.
8. Serve hot!

This recipe is adapted from 'Mama Pearl Asian Kitchen' by Pearl Ng with slight adjustment to suit my cooking preference.

Matcha Butter Cake

Ingredients:

95g salted butter (room temperature)

30g Naturel Canola Sunflower oil

150g eggs (about 3)

75g castor sugar

150g plain flour (sifted)

1 1/2 tsp. baking powder (sift into flour)

8g matcha powder (sift into flour)

40g plain yogurt

35g milk (mix together with yogurt)

Methods:

1. In a stand mixer, cream butter, oil and sugar together.  Beat in eggs gradually.
2. In a bowl combine sifted flour and matcha powder.  Add 1/3 portions into the batter alternating with milk. Continue to mix using low speed after each addition.  Use a spatula to scrap down the sides of the mixer bowl.
3. Transfer batter to a lined loaf pan.  Smooth the top with spatula.
4. Bake in a preheated oven of 160 degree Celsius for 55 minutes, and when a skewer inserted in the center comes out clean.
5. Remove from oven and place on a wire rack to cool completely.
6. Slice and enjoy!

This recipe is adapted from 'jeannie.tay2' with a slight adjustment to suit my baking preference.

Fried Prawns Spring Rolls

Who would ever say NO to this delicious prawn recipe which is crispy on the outside with juicy prawns and savory veggies on the inside!  Definitely a NO for me ~ smile ~

Ingredients:

(A)  For the prawns:

• 8 large prawns (peeled and deveined, with tail intact)
• Pinch of salt
• Pinch of white pepper

(B)  For the filling:

• 1/2 bundle glass noodles
• 1/2 tbsp. oil
• 1/2 carrot (peeled and shredded)
• 1 cup cabbage (thinly sliced)
• 2 cloves garlic (peeled and chopped)

(C)  For the sauce:

• 1/2 tbsp. light soy sauce
• 1/2 tbsp. oyster sauce
• 1/2 tbsp. hoisin sauce
• 1/2 tbsp. cornflour
• 1 1/2 tbsp. water

(D)  For the spring rolls:

• 8 sheets spring roll wrappers
• 1 small egg (beaten)
• 2 cups cooking oil (for frying)

Methods:

1. Make small shallow cuts along the underside of each prawns to straighten them.  Season with salt and white pepper.
2. Soak glass noodles, drain and cut into 1-inch pieces.
3. Whisk together soy sauce, oyster sauce, hoisin sauce and cornstarch slurry.
4. In a heated wok with 1/2 tablespoon of cooking oil, stir fry carrot, cabbage and garlic over medium-high heat for 2 minutes.  Add glass noodles and sauce; toss well.  Remove from heat and let it cool for 10 minutes.
5. Place 1 tablespoon filling on a wrapper in a diamond shape.  Add one prawn with the tail sticking out to the side.  Fold bottom up, fold in sides, roll tightly, and seal with egg.  Repeat with the rest.
6. Deep fry the rolls until golden and crispy.  Drain and serve with your favorite chili sauce.

I adapted this delicious recipe from 'CiCi Li' with slight adjustments to suit my cooking preference.

Sweet Milk Cranberries Buns

This is another buns/bread recipe which captures my heart.  I came across it online recently.  The filling resembles my favorite Buttermilk Buns filling, yet something unique.

Click here for the recipe link.

As usual, I am sharing some photos of my baking journey for this Sweet Milk Cranberries Buns.  Hope you like it too!

Dough ready for first proofing

After first proofing

It's time for second proofing

After second proofing and ready for baking

Baked!

Vegetarian Buddha's Delight

I love stir-frying cellophane or glass noodles with or without meat, with combination of eggs, cabbages, carrots, dried black fungus and dried shiitake mushrooms.  Recently, I came across an online recipe which is a Vegetarian Dish and it uses red fermented  bean curd, and this is indeed a recipe which really captivates me.  I have been looking forward to cook this dish, and it didn't take me long to do so.... here's to share...

Ingredients:

2 bundles glass noodles (soaked to softened and drain)

3 dried shiitake mushrooms (soaked and sliced)

1 handful Black fungus (soaked and drained)

1 bowl beech mushrooms

5 leaves Napa cabbage (washed and cut)

1 packet Baby corn (washed and halved vertically)

1/2 Red carrot (peeled and sliced)

For cooking:

3 cubes Red fermented bean curd (mashed into paste)

4 slices ginger (peeled)

1 tbsp. cooking oil

1/2 tbsp. Sesame oil

Sauce:

1 tbsp. oyster sauce

1 tbsp. light soy sauce

1 tsp. sugar (to taste)

1/2 tsp. salt

1/4 tsp. ground white pepper

Methods:

1. Briefly blanch all the vegetables in boiling water and set them aside.
2. In a wok, heat a tablespoon of cooking oil and saute the sliced ginger.  Add the fermented bean curd paste and stir until fragrant.  Remove the sliced ginger.
3. Add all the vegetables into the wok and pour in the sauce ingredients.  Give it a quick stir.
4. Create a small space in the center of the vegetables and add the softened glass noodles.  Cover the wok with a lid and let it simmer for a few minutes to allow the flavors to absorb.
5. Once the vegetables are tender, drizzle with sesame oil and stir to combine.
6. Remove the dish onto a serving plate and enjoy!

This delicious recipe is adapted from 'jaida_ow' with slight adjustments to suit my cooking preference.

Spicy Terung Asam Fish Soup

It has been quite a long while since I last cook this appetizing dish.  One morning as I was doing my grocery shopping at a popular Supermarket, I saw some Terung Asam, so immediately I grab hold of it and there it goes... A bowl of Simple Yet Yummylicious 'Spicy Terung Asam Fish Soup' for our lunch!!

This is my very own recipe of Signature Terung Asam Fish Soup which can be obtain by clicking this link here.

Hope you all enjoy this appetizing dish as much as I do.  It always calls more more rice, so if you cook this dish, make sure to cook more rice ~ sluuurrrp ~

Chicken Chop Suey

 

Ingredients:

100 g. chicken thighs (without skin - thinly sliced)

2 shallots (peeled and sliced) - can use onion

2 cloves garlic (peeled and chopped)

1 stalk celery (sliced)

2" carrot (peeled and sliced thinly)

6 florets broccoli (cut into 2-3 pieces if each floret is big)

2 tbsp. cooking oil 

Marinade:

1/2 tbsp. Shaoxing wine

Dash of salt

1 tsp. cornflour

Sauce:

1/4 cup water (chicken broth) - add more if you prefers to have more sauce

1/2 tbsp. oyster sauce

1/2 tsp. rice wine vinegar

1/2 tsp. Shaoxing wine

1/2 tsp. sesame oil

1/2 tsp. dark soy sauce (Optional, for color)

1/4 tsp. brown sugar 

1/4 tsp. chicken stock granules

Dash of white/black pepper

1 tsp. cornflour

Methods:

1. In a bowl, combine the sliced chicken, Shaoxing wine, salt and cornflour.  Mix until everything is evenly coated and set aside.
2. Combine all the sauce ingredients and stir until the sugar and cornflour are fully dissolved.  Set aside.
3. In a large saucepan heat 1 tbsp. cooking oil over medium-high heat until hot.  Add the chicken to the saucepan in a single layer and separated the pieces with spatula.  Cook the chicken on one side until it begins to brown.  Flip and cook the other side until cooked all the way through.  Transfer the chicken to a plate and set aside.
4. In the same pan, add the remaining 1 tbsp. cooking oil, add shallot/onion to the pan.  Stir and cook until just begin to brown, then add garlic and stir fry for a few seconds to release the aroma.
5. Add the celery and carrot, stir-fry to cook off excess moisture.  Then add in broccoli and stir to combine.
6. Stir the sauce again and pour it into the pan.  Add the chicken back into the pan and toss to combine everything.  Cook until sauce is thickened.
7. Transfer everything to a serving plate.
8. Serve hot with a plate of freshly cooked fluffy rice!

This recipe is adapted from 'Omnivore's Cookbook' by Maggie Zhu with slight adjustments to suit my cooking preference.

Braised pork belly in soy sauce

 

Ingredients:

4 pieces pork belly (3" long)

3 slices ginger (peeled)

2 stalks spring onion

1 stick cinnamon

3 pods star anise 

2 pieces bay leaves (dried)

Braising liquid: (mix in a bowl)

2 tbsp. light soy sauce

3/4 tbsp dark soy sauce (add more if your sauce is not dark)

1 tbsp. Shaoxing wine

1/2 tbsp sugar (to taste)

3/4 cups water (add more if needed)

Methods:

1. Rinse the pork slices and wipe dry with kitchen paper.  Use a fork to pierce the pork belly pieces all over - this helps them cook faster and absorb more flavor.
2. Heat a dry pan over high heat.  Add the pork belly slices and sear both sides until light golden.  No oil is needed as the pork will render its own fat.
3. Add the ginger, spring onion, cinnamon stick, star anise and bay leaves to the pan.
4. Reduce the heat to medium and pour in the braising liquid. Give it a stir to mix.
5. Cover with a lid and braise until the pork is fully cooked.  In between braising, turn the pork belly over to ensure even cooking.
6. Uncover the pan, turn the heat to high and reduce the sauce, spooning the sauce continuously over the pork to glaze it.
7. Remove the pork belly onto a plate, slice the pork belly into bite-sized pieces and serve!

Braising in progress..

Pork belly before slicing

This Simple Yet Yummylicious recipe is adapted from 'cicili.tv' with slight adjustment to suit my cooking preference.