Tasty Chicken Soup

I have been wanting to cook this tasty and nutritious soup, which I have it saved in my to-cook list many months ago.  Since the Mid Autumn Festival or commonly known as Moon Cake Festival is just round the corner, so this is the best One-Pot Dish to go for.  The usual Chinese saying, a meal isn't complete without soup!

Ingredients: (serves 2)

2 whole chicken legs (cleaned, blanched in hot water to get rid of impurities, and drained)

1 piece fish maw (soaked and cut into bite size pieces)

4 pieces red dates

8 pieces dried scallop (small/medium - washed)

4 pieces dried shiitake mushrooms (washed and soaked)

1/2 tablespoon goji berry (washed)

A handful of dried cordyceps flower (washed and soaked)

1 can abalone (just use the abalone only)

Chicken stock granules (to taste)

Enough water for cooking

Methods:

1. Place chicken, red dates, scallop, shiitake mushrooms, cordyceps flower and enough water into a pot, and medium boil for about 30 minutes.
2. Add in the fish maw and let it cook for 10 minutes.
3. Lastly, add in goji berries and abalone and cook for another 5 minutes.
4. Taste for correct seasoning, and add chicken stock granules if needed.
5. Switch off heat and serve into individual bowls.  Enjoy while the soup is still hot.

Since it is Mid Autumn Festival, I served this delicious soup over Mee Suah; and with a simple side dish of pickled cucumbers and our must-have chilis with dark soy sauce and lime juice.

For infor, this is a very late post ~ smile ~

I adapted this recipe from 'Tasty Heritage Signature' with slight adjustment to suit my cooking preference.

Peppery Ginger Chicken Soup

 

This is one classic and aromatic Chinese peppery and clear ginger chicken soup, which most grandmas/mums/aunts/sisters will cook and serve when someone feels unwell in the family.

Ingredients: (serves 2)

2 whole chicken legs (cleaned and removed excess fat; cut into 2 parts)

1 thumb sized ginger (peeled and sliced thick)

6 garlic cloves (peeled and lightly smashed)

3 bowls water (add slightly more if needed)

1 teaspoon white peppercorns (toasted and lightly crushed)

1/2 tablespoon light soy sauce

1/2 teaspoon sesame oil

Salt (to taste)

Methods:

1. In a pot, boil water; blanch the chicken pieces for 1 minute, rinse and drain. This step keeps the soup clear.
2. In a clean pot, add chicken, ginger, garlic, peppercorns and water.  Bring to a boil, then lower to gentle simmer for 35-40 minutes. 
3. Remove scum, if any.  Add light soy sauce, sesame oil and salt.  Taste for correct seasoning.
4. Serve immediately.
5. Tip: For extra depth, add 5 dried red dates.

I adapted this nutritious recipe from 'Chinese and South East Asian Cooking.'

Slow Cooker Chicken Drumsticks with Potatoes & Carrots

For as long as I can remember, it has been a couple of years since I cook using my Slow Cooker.  With the hazy and hot environment, I decided to bring out my Slow Cooker and put it to good use. 

Ingredients:

5 chicken drumsticks (cleaned and wipe dry with paper towels)

1 large carrot (peeled and cut into chunks)

5 baby potatoes (peeled and halved)

1 large yellow onion (peeled and cut into thick rings)

2 whole garlic (washed and cut into half horizontally)

1 1/2 cups chicken broth

2 teaspoons corn flour/cornstarch mix with 2 teaspoons water (cornstarch slurry)

1 tablespoon cooking oil (for browning the chicken)

Seasonings: 

1/2 teaspoon salt

1/2 tablespoon Smoked Paprika

1/2 teaspoon black pepper powder

Methods:

1. Place the chicken in a bowl.  Season with paprika, salt and pepper until evenly coated.  Set aside.
2. To the bottom of a 5 Liter slow cooker, add the halved potatoes, carrots, onion and garlic.
3. Heat a skillet over medium-high heat, then add 1 tablespoon cooking oil.  Once the oil is heated, add the seasoned chicken drumsticks and brown each side for approximately 2-3 minutes per side.  Do not crowd the chicken, cook in batches if necessary.
4. Place the seared chicken on top of the vegetables, then pour in chicken broth.
5. Cover and cook on LOW for 5 hours.
6. Once the time is up, remove the chicken, potatoes, carrots, onion and garlic from the slow cooker into a large serving dish.  Be careful as the slow cooker pot is hot.
7. Use a soup spatula to scoop the soup into a small pot.  Heat up the soup and thicken with cornstarch slurry.  Taste and season with salt and pepper.  Pour the soup back over the chicken and vegetables.
8. Serve hot with a plate of hot fluffy rice.

This recipe is adapted from 'PERSNICKETY plates' with slight adjustment to suit my cooking preference.

Tumeric Chicken Rice

 

Ingredients: (serves 2)

Half a chicken 

2 portions uncooked rice (washed and drained)

3 pieces pandan leaves (washed and knotted)

1/2 tablespoon finely chopped ginger

1 tablespoon finely chopped garlic

1 piece lemongrass (use only the lower white portion, lightly smashed)

1 teaspoon chicken stock granules (to taste)

1/2 tablespoon sesame oil

Dashes of ground white pepper

Marinade: (mix in a bowl)

1 tablespoon tumeric powder

1 teaspoon garlic powder

1 teaspoon salt

1 tablespoon Shaoxing wine

1 tablespoon light soy sauce

Methods:

1. Prepare the chicken: Clean the chicken, trim off fat and excess skin (keep aside for cooking the rice).  Make a few slits on the inner thigh to allow better flavor absorption.
2. Place the chicken into a zip lock bag, pour the marinade ingredients into the bag, squish the bag to ensure even marination.  Marinate overnight in the fridge.  In between the marination period, I will squish the bag, turn over and repeat.
3. To cook the rice: In a medium heated wok, put in all the chicken fat and skin you keep aside in (1).  Stir and cook until fat fully released and turned golden crispy.  Throw in garlic and ginger, saute until fragrant.  Add in the lemongrass, cook for 1 minute.  Then add the rice, mix until well combined.  Season with chicken stock granules, sesame oil and white pepper, stir to mix well.  
4. Transfer rice to a rice cooker.  Add in water, liquid level just slightly above rice.  Give it a stir to combine.  Place the knotted pandan leaves into the rice.
5. Switch ON to cook.  
   
6. When rice is done, leave it on 'keep warm' mode for about 20 minutes.  Fluff up rice with a rice ladle.  
7. To serve: Scoop the rice onto serving plates, place half of the chicken onto each plate, garnish with cucumber slices, and a must-have, my homemade Thai Sweet Chili Sauce. Let's indulge!

This is my yummylicious Air Fried Chicken until golden, using my Convection Oven of 200 degree Celsius for roughly about 20 minutes on each side.

Not forgetting also, the Yummylicious Chicken Rice!

This 'Simple Yet Yummylicious' meal is adapted from 'Mama Pearl Asian Kitchen' by Pearl Ng with slight adjustments to suit my cooking preference.

A platter of Chinese, Japanese and Korean

With the haze getting bad and the extreme torturous heat in the place where I am staying, I am opting for a little bit of Chinese, Korean and Japanese, just to draw me away for a bit from such uncomfortable situation.

Let me share this Simple Yet Yummylicious platter with all my friends, readers and supporters.

(1)  Taiwanese Crispy Chicken Breasts

Ingredients:

2 chicken breasts

1 1/2 tablespoon oyster sauce

1 tablespoon light soy sauce

1 tablespoon Shaoxing wine

1/4 teaspoon ground white pepper

1/3 cup tapioca flour/starch - for coating

3-4 tablespoons cooking oil - for pan-frying

Methods:

1. Prepare the chicken:  Slice each chicken breast horizontally into half.  You should have 4 pieces.
2. Marinate:  In a bowl, add the chicken, oyster sauce, light soy sauce, Shaoxing wine and white pepper.  Massage everything together until the chicken is evenly coated.  Cover and let it marinate overnight for best flavor.
3. Coat the chicken:  When ready to cook, take the chicken out of the fridge and coat each piece evenly with tapioca flour/starch.  Shake off any excess.
4. Pan-fry:  Heat the oil in a pan over medium heat.  Once hot, add the chicken and pan-fry both sides until golden brown, crispy and fully cooked through.
5. Serve:  Plate on a serving dish with other side dishes and a fried egg, while the chicken are still hot.

This chicken recipe is adapted from 'Tiffy Cooks.'

(2)  Japanese Potato Salad With Cucumbers, Carrots and Onion

Ingredients:

2 potatoes (peeled and cubed)

1/3 Japanese cucumber (thinly sliced crosswise)

1/2 teaspoon rice vinegar

2 tablespoons Kewpie mayonnaise

1/3 carrot (peeled and thinly sliced)

1/4 white onion (peeled and thinly sliced)

1 hard boiled eggs (peeled and chopped)

1 spring onion (chopped)

Methods:

1. Place potatoes in a pot and add enough cold water to cover.  Season generously with salt and bring to a boil over high heat.  Reduce to a simmer and cook until potatoes are easily pierced with a fork.
2. Drain potatoes and transfer to a bowl.  Let slightly cool.
3. Meanwhile, place cucumber slices in a bowl and sprinkle 1/4 teaspoon salt.  Mix well, then let stand for 10 minutes.  Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.
4. In a small bowl, whisk together rice vinegar and mayonnaise until well combined.
5. Mash potatoes with a masher, allowing some small lumps to remain.  Add cucumber, carrot, onion, eggs, spring onion and mayonnaise mixture.  Mix well and season with salt to taste.
6. Serve right away.  The salad can be refrigerated up to 1 day.  I made mine earlier and refrigerate it as I prefer it chill.

This recipe is adapted from 'serious eats' by Shao Z. with slight adjustments to suit my preference.

(3)  Korean Cucumber Kimchi

Ingredients:

1 Japanese cucumber

1/2 teaspoon salt

1 sprig spring onion

1/3 carrot

1 tablespoon gochugaru

1 tablespoon rice vinegar

1/2 tablespoon sugar (to taste)

1 garlic clove (peeled and minced)

1/2 tablespoon fish sauce

1 teaspoon sesame oil

1 teaspoon sesame seeds (toasted)

Methods:

1. Wash and slice cucumber.  Trim ends and slice into 0.5 cm rounds.  Place in a large bowl.
2. Sprinkle salt over cucumber slices, toss, and let sit for 15 to 20 minutes to draw out water.
3. While cucumber rest, shred the carrot and slice scallions into 5 cm lengths, then into thin strips.
4. Mix the kimchi seasonings in a bowl by combining gochugaru, rice vinegar, sugar, minced garlic, fish sauce and sesame oil.  Stir until sugar dissolves.  Adjust flavors if needed.
5. Rinse cucumbers under cold water to remove excess salt, then drain well.  If very wet, gently squeeze out excess water.
6. Add drained cucumbers to the seasoning bowl and toss to coat thoroughly.  Add shredded carrot and sliced spring onion and toss again until everything is coated.
7. Sprinkle with toasted sesame seeds.
8. Transfer to a serving bowl with cover and marinate in the fridge for at least 20 minutes.  Serve chilled or at room temperature.

This recipe is adapted from 'The Sidesmith' with slight adjustment to suit my preference.

Dinner is served!

Pan-Fried Curry Lemongrass Chicken with Coconut Rice

It has been quite sometime since I last prepare one plate meal.  This pan-fried curry lemongrass chicken caught my attention recently.  The recipe comes with coconut rice or popularly known as Nasi Lemak.  Thus, I decided to come up with pan-fried curry lemongrass chicken and served with this authentic coconut rice.  I serve this one plate meal with the yummylicious pan-fried chicken, coconut rice, slices of cucumber and topped with a fried egg over the rice.  I did not serve it with the usual nasi lemak sambal and fried peanuts.  It is indeed a 'Simple Yet Yummylicious' lunch!

Ingredients: (serves 2)

(A)  Coconut Rice

• 1 cup basmati rice (washed, soaked for 30 minutes and drained)
• 1/2 cup coconut milk
• 1/2 cup water
• 1 thumb-size ginger (peeled and lightly smashed)
• 1 stalk lemongrass (lightly smashed)
• 2 pcs. pandan leaves (tie into knot)
• 1/8 tsp. salt

(B)  Chicken and marinade

• 2 boneless chicken thighs
• 1 tsp. curry powder
• 1/4 tsp. ground tumeric
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1 tsp. light soy sauce
• 1 tbsp. oyster sauce
• 1/2 tbsp. fish sauce
• 1/2 tsp. sugar
• 1 tsp. sesame oil
• 2 stalks lemongrass (tender inner core, finely chopped)
• 1 tsp. corn flour
• 2 tbsp. cooking oil (for pan-frying chicken)
• 2 sprig curry leaves
• Slices of cucumber, for garnish
• 2 fried eggs, for topping over the rice

Methods:

1. To cook the rice: Combine all rice ingredients in a rice cooker and cook until fluffy.
2. Mix chicken with all the marinade  ingredients except corn flour, and let it marinate for few hours to let the flavors seep in.  Stir in the corn flour just before pan-frying.  In a medium heated wok, add in cooking oil, pan-fry  the chicken until golden and cooked through, both sides.  While pan-frying the chicken, in the same pan, place the curry leaves on the side of the pan, with oil, fry until crisp.  Remove the chicken and curry leaves onto a plate and set aside.  
3. To serve:  On each serving dish, place a bowl of coconut rice on one side, follow with pan-fried chicken and the curry leaves over the chicken, then top the rice with a fried egg.
4. Let's indulge....

This yummylicious recipe is adapted from 'Miki's Food Archives' with slight adjustments to suit my cooking preference.

Sweet and Sour Chicken

Ingredients:

230 g chicken breast

a pinch of salt

a pinch of white ground pepper

1/2 tbsp Shaoxing wine

1/2 egg white

1/2 cup corn flour (divided)

2 cups cooking oil (for frying the chicken)

Stir-frying:

1 tbsp cooking oil

1/2 small onion (peeled and cubed)

1/2 medium red and green capsicum (cubed)

Sauce: (mix in a small bowl)

1/2 cup water

2 tbsp ketchup

1/2 tbsp vinegar

1/4 tbsp sugar (to taste)

a pinch of salt

For the cornstarch slurry:

1 tsp corn flour

1 1/2 tbsp water

Methods:

1. To marinate the chicken, in a bowl, combine the chicken with salt, white pepper, Shaoxing wine, and egg white.  Mix well and let marinate while preparing the other ingredients.
2. To coat the chicken, mix the chicken with half of the corn flour and let rest for 5 minutes.  Coat again with the remaining corn flour.
3. To fry the chicken, in a heated pot, add cooking oil. Fry the chicken in batches for about 3 minutes until cooked through. Repeat until all is done.  Increase the oil temperature and fry again for about 1 minute until golden and crispy.
4. To stir-fry and finish, in a wok over high heat, add 1 tablespoon of cooking oil and stir-fry the onion and capsicum for about 30 seconds, then remove them onto a plate.  Reduce the heat to medium and add the sauce mixture and the cornstarch slurry.  Stir until the sauce thickens. Return the vegetables and chicken to the wok, and toss until evenly coated.
5. Remove on to a serving dish and serve with freshly cooked fluffy rice!

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

Bittergourd and Corn Chicken Soup

Ingredients: (serves 2)

2 chicken whole legs

1 corn (wash and cut into sections)

1 carrot (peeled and cut into chunks)

1/2 bittergourd (washed, cored and cut into chunks)

4 red dates (washed and halved)

2 tbsp. Yi Yi Ren (China barley) - washed and soaked until time for cooking

1/4 cup dried scallops (washed, soaked and drain - keep the soaking water)

4 slices ginger

Chicken stock granules (for seasoning)

Methods:

1. To prepare the chicken legs: Wash and remove any excess fat of the chicken legs.  Place in a large bowl, blanch with boiling water, drain and set aside.
2. In a large pot add enough water for cooking the soup, including the water from soaking the dried scallops.  When the water has come to a boil, add in all the other ingredients: chicken, corn, carrot, bittergourd, red dates, Yi Yi Ren, dried scallops and ginger.  Bring it to a boil, then switch to medium-low heat for it to continue cooking until all the ingredients are fully cooked.  
3. Season with chicken stock granules and serve the soup hot!

This chicken soup is not only delicious, but it is so nutritious and clears heat from our body, especially during this season of extreme heat.

I adapted this recipe from 'cathy_food_diary.'

Paper-Wrapped Salt Baked Herbal Chicken

 

Ingredients:

1/2 Chicken

2 tsp. Salt (or enough to rub all over the chicken)

1 tsp. Light soy sauce

1 tbsp. Shaoxing wine

1 tsp. Sesame oil

1/2 tsp. ground white pepper

1 tsp. Corn flour

Herbs:

6 Red dates (halved)

3 slices Angelica Sinensis (Dang Gui) - rehydrated (keep the water)

6 pieces Codonopsis Root (Dang Shen) - rehydrated (keep the water)

1 tbsp. Wolfberries

Methods:

1. Clean the chicken and pat dry with kitchen paper.  Rub the chicken thoroughly with salt, light soy sauce, Shaoxing wine, sesame oil, white pepper and corn flour.  Marinate overnight in the fridge for best flavour.  Take out the chicken from the fridge to let it return to room temperature before baking.
2. Prepare the chicken for baking: Get ready a baking dish, big enough to put the chicken inside.  Line the baking dish with 2 layers of baking paper.  Place the chicken into the dish, Spread the red dates, Dang Gui, Dang Shen, wolfberries, and a little of the reserved herbal soaking water.
3. Wrap the chicken tightly in baking paper.
4. Bake at 180 degree Celsius for 1 hour, or longer if the chicken is bigger.
5. Remove from the oven and let it rest for 15 minutes before unwrapping and serving.

Ready for the oven!

This Simple Yet Yummylicious recipe is so tender, juicy and naturally flavorful.  I adapted this recipe from 'Miki's Food Archives' with a slight adjustment to suit my cooking preference.

Homemade Chicken Nuggets (Frozen)

To be frank, I am never a fan of Chicken Nuggets be it from Fast Food Chains or the frozen ones from any Supermarkets.  Recently, I came across an online post sharing this homemade recipe, and it really tempt me into making my own Chicken Nuggets.  Wow! it really taste  scrumptious, juicy and soft on the inside and crispy on the outside ~ YUMMYLICIOUS ~

Ingredients:

500 g minced chicken (I mince using chicken breast, not until mushy)

1 1/2 tsp chicken stock powder

1/2 tsp ground white pepper

1/2 tbsp garlic powder

4 tbsp ice water

3 tbsp cornflour/cornstarch

1/2 cup breadcrumbs

Coating: (place each separately on plate or bowl)

1/2 cup plain flour

1 egg + 1 tbsp water

Breadcrumbs

Methods:

1. In a large bowl, add minced chicken, chicken stock powder, white pepper, garlic powder, cornflour, breadcrumbs and ice water.  Mix well until it becomes a smooth, slightly sticky mixture.
2. Take small portions and shape them into nuggets (oval or round, shape depends on your own preference).
3. First coat each nugget in flour, then dip into egg mixture, and finally coat with breadcrumbs.
4. Arrange nuggets on a tray and freeze for 1-2 hours until firm.
5. Transfer them into an airtight container and store in the freezer.
6. When ready to eat, deep fry directly from frozen in medium hot oil until golden brown and crispy.
7. Enjoy them while still hot with chili sauce.

This recipe is adapted from an anonymous participant from Chef Marion Grasby, with slight adjustments to suit my preference. 

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.

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.'

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.

Steamed chicken with cordycep flowers and mushrooms

Ingredients: (serves 2)

2 chicken thighs and 1 drumstick (cleaned and cut into bite-sized pieces)

2 shiitake mushrooms (washed, soaked and sliced)

1 thumb sized ginger (peeled and shredded)

4 seedless red dates (washed and halved)

1 handful dried cordycep flowers - rinsed, squeezed dry, set aside (add more as it's simply delicious)

3/4 tbsp. gojiberries (I did not use as my pantry is out of stock at the moment)

Marinades:

1 tbsp. Shaoxing wine

1 tbsp. light soy sauce

1/2 tbsp. dark soy sauce (add more if your soy sauce is not dark)

1/2 tsp. chicken stock granules

1 tbsp. oyster sauce

1/2 tsp. sugar

3/4 tbsp. cornflour

Methods:

1. Place the chicken pieces into a large bowl.  Add all the marinade ingredients and mix with a spoon until well combined.  Set aside for 30 minutes.
2. To steam, transfer the chicken pieces together with the marinades onto a steaming dish.  Arrange the chicken pieces in single layer, to ensure even cooking.
3. Add shredded ginger over the top, follow by shiitake mushrooms, red dates and cordycep flowers.
4. Steam in hot boiling water for 20 minutes.
5. If you are using gojiberries, sprinkle them over the top, and continue to steam for another 2-3 minutes.
6. Remove from heat and serve immediately.

I adapted this delicious chicken dish from '1220 Cooking' with adjustments to suit my cooking preference.

Thai Baked Chicken Meatballs

 

Ingredients:

300 g. minced chicken 

2 tbsp. breadcrumbs

1 sprig parsley (leaves only, chopped)

1 clove garlic (peeled and chopped)

1 tsp. grated ginger

1/2 tbsp. fish sauce

1 tsp. light soy sauce

1/2 tsp. red curry paste

1/4 tsp. chicken stock granules

A dash of ground black pepper

Cooking oil (spray the meatballs)

Parsley (chopped, for garnish)

Methods:

1. In a large mixing bowl, combine chicken, breadcrumbs, parsley, garlic, ginger, light soy sauce, fish sauce, red curry paste, chicken stock granules and black pepper.  Mix until well combined.
2. Using your hands, form the mixture into meatballs. (size depending on your preference)  Place the meatballs on a lined baking sheet, spaced evenly apart.  Repeat until all is done.
3. Spray/drizzle cooking oil over the meatballs to help them brown.  Bake in a preheated oven of 200 degree Celsius for 20-25 minutes, or until the meatballs are cooked through and golden brown.  Adjust the time of baking according to  the size of your meatballs.
4. When done, remove meatballs onto a serving dish and garnish with chopped parsley.
5. Serve the meatballs warm with rice or noodles.

Meatballs ready to go into the oven

This delicious Chicken Meatballs is adapted from 'Food Lovers' with slight adjustment to suit my preference.

Garlic Fried Chicken

 

Ingredients:

2 chicken thighs (boneless, cleaned and cut into bite-sized pieces)

8 pcs. garlic cloves (peeled and leave whole)

3 tbsp. cooking oil

2 tbsp. water

1 sprig spring onion (cut into 1" long)

Marinade:

3/4 tbsp. fish sauce

1/2 tbsp. corn flour

1 tbsp. oyster sauce

1/4 tsp. ground white pepper

Methods:

1. Place the cut chicken pieces in a bowl.  Add marinade ingredients and marinate for 15 minutes.
2. In a heated wok add 3 tablespoons of cooking oil.  Fry the garlic cloves until light golden brown, remove onto a plate and set aside.
3. Remove excess oil from frying the garlic, leaving about 2 tablespoon and heat up the oil until medium heat.  Add chicken pieces and fry until golden brown.  Put the garlic back in and 2 tablespoons of water.  Stir well to ensure the chicken and garlic are well coated with the marinade seasonings.  Finally, add in spring onions, stir to mix and switch off heat.
4. Dish onto a serving plate and enjoy with a bowl of warm fluffy rice.

This recipe is adapted from 'Chinese Cooking' by Lga Pham with a slight adjustment to suit my cooking preference.

Braised Chicken with Carrot and Tomatoes

 

Ingredients:

2 chicken thighs (cut into bite-sized pieces)

3 cloves garlic (peeled and chopped)

6 slices ginger

1/2 carrot (peeled and cut into chunk)

2 tomatoes (quartered)

1 stalk spring onion (sectioned, for garnish - I did not use)

1/2 cup water (add more if needed)

1/2 tsp. sugar

2 tbsp. cooking oil

Seasonings:

1/2 tsp. chicken stock granules (to taste)

1/2 tsp. black ground pepper

1 tbsp. Shaoxing Wine

1 tsp. light soy sauce

Methods:

1. In a medium heated wok, add 2 tablespoons of cooking oil.
2. Saute ginger and garlic until fragrant.
3. Add chicken, carrots and all seasonings.  Stir-fry until chicken turns white.
4. Next, add in water, tomatoes and sugar.  Stir to combine and let it simmer until carrots are cooked.  Taste for correct seasonings.
5. Garnish with spring onions.
6. Remove from wok and place onto a serving dish.
7. Serve hot!

I adapted this recipe from 'Jia Jia Food Collection' with slight adjustments 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.'

Garlic Chicken Stir-Fry With Capsicum

 

Ingredients:

2 chicken thighs (deboned and cut into bite-sized pieces)

1/2 green capsicum (sliced)

1/2 yellow capsicum (sliced)

2 garlic cloves (peeled and chopped)

1 1/2 tbsp. light soy sauce

3/4 tbsp. oyster sauce

1/2 tsp. sesame oil

2 tbsp. cooking oil

1/3 cup water (add a bit more if you prefer the dish to be saucy)

1/2 tsp. cornflour + 1 tbsp. water (for slurry)

Methods:

1. In a medium heated wok, add sesame oil and 1 tablespoon cooking oil.  Stir-fry chicken until lightly browned.  Remove onto a plate and set aside.
2. In the same wok, add another 1 tablespoon of cooking oil, saute garlic until fragrant.  Add sliced capsicums and stir-fry for 3-4 minutes, keeping them tender-crisp.
3. Return the chicken to the pan.  Add light soy sauce and oyster sauce, give it a quick stir to mix all the ingredients.  Add water and let it cook for a few more minutes.  Then mix in the cornflour slurry, stir to mix until the sauce slightly thickens.
4. Dish onto a plate and dinner is served with a plate of freshly cooked fluffy rice.

I adapted this recipe from 'cooking.toobo.online' with a bit of adjustments to suit my cooking preference.