Stirfry Vermicelli with Pork Belly and Prawns

Ingredients: 

• 8-10 prawns (with shells on) 
• 5 garlic cloves (peeled and cut half)  
• 1 Thumb-sized ginger (sliced into 4 long slices)  
• 4 pcs Coriander roots (about 3cm) 
• 300 grams dry vermicelli (soaked in water for 5 minutes and drain) 
• 2-3 sprigs chinese parsley (cut into sections) 
• 50 grams pork belly (sliced into stripes) 
• 200 ml homemade prawn broth

Sauce Mixture: 

• 2 tbsp Oyster sauce 
• 1 tbsp fish sauce 
• 1 tbsp Chinese cooking wine 
• 1.5 tbsp sugar 
• 3 tsp thick dark sauce (I used Guangxiang tai brand) 
• 1 tsp light soya sauce 

Directions: 

1. In an claypot, heat 2 tablespoons oil over medium heat.
2. When oil is hot, add pork belly. Saute for 1-2 minutes or until slightly browned.
3. Add garlic, ginger and coriander roots. Increase heat to medium high and stir fry until fragrant.
4. Top with vermicelli and the sauce mixture. Pour in prawn broth and cover for 1-2 minutes.
5. Remove cover of pot and stir the ingredients to ensure vermicelli is evenly coated with mixture. Add a little more stock if you find it dry. 
6. Then lay the prawns on top of vermicelli. Top with chinese celery and coriander.
7. Drizzle some sesame oil and cover. Cook at medium heat until prawn and vermicelli are cooked. Serve hot. 

Note: You can add more stock/hot water if it dries up too fast before the ingredients are cooked. Check that the noodle is not overcooked or too soft that it breaks up, but absorbs all the sauce mixture when done.  

Ginger Scallions Chicken

Ingredients: 

• 2 boneless chicken legs (sliced into smaller pieces) 
• 8-10 slices of ginger 
• A tbsp of minced garlic 
• A handful of spring onion (sliced into sections of 2 inches long, separate white and green parts) 

Method: 

1. Marinate chicken with 1 tbsp light soya sauce, 1 tbsp oyster sauce, 1/2 tbsp sesame oil, 1 tbsp ginger juice and a dash of pepper. Set aside for at least 15 minutes. 
2. Heat wok with a tbsp of oil. Sauté ginger till fragrant. Add minced garlic and sauté till garlic starts to brown. 
3. Add marinated chicken and Stir fry chicken till it’s no longer pink. Add a cup of hot water and bring to a boil. Cover and lower heat to a simmer for 5 mins. 
4. Add the white portion of spring onion. 
5. Increase heat to medium hot. 
6. Add 1/2 tbsp of dark soya sauce. Adjust taste accordingly. Drizzle a tbsp of cooking wine at the sides of wok. 
7. Add the green part of the spring onion. Thicken sauce with corn flour slurry. Serve hot. 

Note: Adjust water and seasonings accordingly to your taste. Add more water if you need more gravy to go with rice. 

Stew Chicken with potatoes and carrots 🥔 🥕

Ingredients:

15 pieces of chicken mid-wings

3 to 4 potatoes (slice into small chunks) 

1 big carrot (slice into small chunks) 

1 onion cut into wedges

4 slices ginger 

Marinate for chicken: 

1 tbsp light soy sauce

1.5 teaspoon dark soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar 

2 teaspoon chinese wine 

2 teaspoon cornflour

Method: 

1. Marinate chicken wings with the seasoning for at least half an hour. 
2. Heat a tsp of oil over medium heat. Sauté ginger and onion until fragrant. 
3. Add marinated chicken wing and pan-fry until lightly brown. Deglazed with some chinese wine (this step optional). 
4. Add in carrot and potato* and cook for two minutes. 
5. Add in the remaining marinate for chicken. 
6. Add in 150-200ml of hot water (amount of water adjusted according to your preferences for how much gravy you want). Taste will be better if you replace by chicken broth. If you use store-bought chicken stock, do adjust the other seasoning for taste. 
7. When it comes to a boil, lower the heat and simmer for about 20 minutes or until chicken is cooked. (Try not to overcook it. I didn’t cook too long as I prepared this earlier in the afternoon for dinner and heat up again before serving and also to thicken gravy). 
8. Taste and adjust seasonings accordingly. 
9. Lastly, drizzle in cornflour mixture slowly to thicken gravy till it reaches the consistency you like. Drizzle some sesame oil for fragrance. 

*Note: You can either fry the potato first or just add during the cooking. As I was using Happycall pot, I lightly pan-fried the potatoes first and set aside to add it later.