See Yau Gai aka Soy Sauce Chicken

 

Ingredients: 

Chicken (1 sakura chicken/ 4-6 chicken big thighs)  

4-5 hard boiled eggs (deshelled) 

1 Japanese cucumber (sliced) 

1 tomato (sliced) 

Sauce: 

- 1 cup of light soya sauce (I used guang xiang tai) 

-  4 tbsps of dark soya sauce 

- 1 tbsp of oyster sauce 

- 1 tbsp of rock sugar 

- 5 cups of water 

- 10 cloves of garlic, skin on (wash and rinse well) 

- 4 slices of ginger 

- 8 rose buds 

- 3 stalks of spring onion

- 3 stalks of coriander roots (optional) 

Method: 

1. In a big pot, combine the condiments for the sauce and bring it to a boil for 10mins. 
2. When the sauce is ready, slowly lower chicken into pot by holding onto the neck and ladle sauce and carefully pour over chicken. After several times, gently place chicken into pot and ensure chicken is submerged in sauce during cooking. Bring to a simmer and continue to cook at medium-low fire for 25 minutes, slightly cover. Intermittently scoop sauce over chicken to ensure that chicken is well covered with braising sauce. 
3. After 25 mins, bring the heat up to a boil, off heat and cover for 5-10mins. 
4. Remove chicken and allow it to cool a bit before cutting to serve.  
5. Prepare some corn flour slurry. Mix 1 tbsp of corn flour with 2 tbsps of water. Transfer some braising sauce into small saucepan, thicken with corn starch slurry and drizzle over chopped chicken. 

Note: 

For the remaining braising sauce, I will use a sieve to remove any garlic and remaining ingredients. This can be kept in chiller to use for the next few day after to braise away. It serves as a base to your master sauce. If you do not intend to cook next few days after, you can transfer the sauce into a freezer-proof container and use within a to braise another time. 

Enjoy the yummy chicken! 😋😋😋 

Easy Hot plate Tofu (铁板豆腐)

My kids loves this Zi char dish Hotplate Tofu and I decided to replicate this dish at home! Using the new Happycall pan, which can be detached and split into 2 pans, making this dish so easy for me as I don’t need to buy another hotplate and can serve this dish right in the pan! 😂

Ingredients: 

• 2 tubes of egg tofu 
• 150-200g of minced pork 
• 8-10 pieces of prawns (deshelled and deveined) 
• Half a carrot (sliced) 
• Half packet of shimeiji mushrooms 
• A small head of broccoli, cut into florets and blanched (optional) 
• 2 big eggs, beaten and set aside 
• 1 tbsp of minced ginger 
• 1 tbsp of minced garlic 
• Chopped Spring onions for garnish 
• Prepare corn flour slurry by mixing 1 tbsp of corn flour with 2 tbsps of water. 
• Prepare sauce for minced pork: 1 tbsp of oyster sauce, 1 tbsp of light soya sauce, 1 tbsp of Chinese cooking wine, 1/2 tsp of sugar and 1.5tbsps of water (mix well) 

Method: 

1. Marinate minced pork with 1 tsp of salt, 1/2 tbsp of light soya sauce, 1/2 tbsp of sesame oil and a dash of pepper. Mixed well. Add a tbsp of corn flour to minced pork and mix well. Set aside for 15mins. 
2. Removed packaging from egg tofu and sliced egg tofu into 6-7 pieces. To prevent splattering during deep fry/panfrying, gently lay egg tofu on a piece of kitchen towel on a plate and cover with another piece of kitchen towel for about 5mins. This is to absorb the water from the tofu. 
3. In the meantime, prepare the other vegetables and ingredients and set aside. 
4. Heat oil in wok/pan, gently remove egg tofu from kitchen towel and panfry/deep fry till brown. Set aside. 
5. Leave a tbsp of oil in wok. Add minced ginger and garlic sauté for till fragrant. Add minced pork and use spatula to break pork up quickly. Stirfry till pork is no longer pink. Add shimeji mushrooms and sliced carrots. Stirfry for half minute. Add prawns and prepared sauce and bring to a simmer. Adjust taste accordingly. Thicken mixture with prepared corn flour slurry. 
6. Heat up a hotplate with some cooking oil. I used one side of the new Happycall frying pan which is detachable. Once pan smoking hot, pour beaten eggs onto hot plate. When the egg is set, Lay egg tofu, blanched broccoli and scoop the minced pork mixture on top of eggs. Let it sizzle for a while and set hot. Garnish with spring onions. 

Easy BBQ Stingray

 

Enjoy BBQ Stingray at home using oven! 

Ingredients: 

• 500-600g Stingray (Get fishmonger to cut stingray into smaller pieces and slice half in the Centre. This will enable stingray to cook faster and more evenly). 
• 2 packets of store bought chili (bought from wet market) 
• 2 big yellow onion 🧅 (sliced) 
• 3 stalks of lemongrass (smashed and sliced diagonally into 2 inches) 
• 1 big piece of banana leaves (rinse and use a wet damp to clean well) 
• 6 pieces of limes 
• 2 tbsps of salt 

Method:  

1. Rinse stingray with water. Add salt and squeeze 3-4 limes over stingray. Rubbed all over stingray to remove smell and scums. Wash and rinse well. Pat dry and set aside. 
2. Lay aluminum foil of baking tray. Lay banana leave on top. Arrange some slices onions and lemongrass on top of banana leaves. Coat one side of stingray generously with chili, then place on onions and lemongrass. Then coat the other side of stingray generously with chili also and top with the rest of the sliced onions and lemongrass. 
3. Slowly wrap stingray into a parcel with banana leaves. I tucked the end of the bananas leaves and use some toothpicks to secure the parcel. 
4. Bake stingray parcel in preheated oven of 190degrees, for around 45mins. Used a satay stick or chopsticks to check for doneness. Remove parcel from oven and slowly open it. Squeeze limes juice over and serve hot.

Below is the photo of the store-bought sambal chili I used: