Soy Sauce Chicken with noodles aka See Yau Gai Min (Collaboration with Redmart)

#FreshnessRecognition #redmartcom

Ingredients: 

• 1 Kee Song Organic Lacto Whole Chicken 
• 6-8 dry shiitake mushrooms (soak to rehydrate) 
• 2-3 hard-boiled eggs (optional) 
• 1 thumb size old ginger (sliced into thick slices) 
• 10 cloves of garlic (smashed) 
• 2 stalks of spring onion  
• 2 stalk of coriander roots (separate stem with roots and leaves) 
• 2 cloves of star anise 
• 1 piece of cinnamon stick 

Seasonings: 

• 1/2 cup of dark soya sauce (1-2 tbsp to marinate chicken) 
• 1/2 cup of light soya sauce 
• 2 tbsps of rice wine 
• 2 tsp of five spice powder 
• 1 tbsp of rock sugar
• 1.5 liters of water 

For noodles: 

• Fresh HK style thin wanton noodles bought from wet market 
• A handful of caixin (Blanched) 
• Shallot oil (pre-prepared by frying crispy sliced  red onions. Separate oil and shallots when done) 
• Sliced green chili 

Method: 

1. Prepare chicken. Use salt to rub over chicken and inside cavity to remove scums and smell. Rinsed off. Used kitchen towel to pat dry chicken. Use 1-2tbsp of dark soya sauce to marinate chicken and inside cavity set aside for 30mins. 
2. Prepare a pot big enough for chicken. Add the rest of the ingredients (except chicken) and the seasonings and bring to a boil for 10mins. 
3. Slowly lower chicken breast side down and submerged in sauce. Use a ladle to scoop sauce over chicken to ensure even colour of chicken. Once sauce starts to boil, lower to a simmer for 20mins. Flipped chicken once during simmering and scoop sauce over chicken to ensure evenness in colour. Off heat and cover with lid for 20mins to allow the rest of the heat to cook through chicken. 
4. Remove chicken from pot and set aside to allow it to cook down. Brush some sesame oil and braising sauce over chicken. 
5. Reheat sauce with mushrooms and egg and allow it to simmer for another 10 mins. Off heat. 
6. Scoop 2 ladles of braising sauce into a small saucepan or pot. Bring it to a simmer. Add a tsp of oyster sauce and adjust taste accordingly. Prepare corn flour slurry by mixing corn flour with water. Thickened braising sauce with corn flour slurry. Set aside. 
7. Prepare a plate. Add a tbsp of shallot oil and a tsp of light soya sauce and 2 tbsps of braising sauce. (Optional: add chili paste for spicy version.) 
8. Prepare another pot of water and bring it to a rolling boil. Blanched caixin about a minute and set aside. 
9. Boil noodles in hot boiling water for about 45 seconds, drain noodles using a slotted spoon or ladle. Then transfer quickly to cold water for a quick rinse and transfer back to boiling water for another 10-15 seconds. Then drain noodles and place on prepared plate with sauce. Toss noodles with sauce and mix well. 
10. Chop chicken into pieces. You can either served with rice or noodles. Assemble chopped chicken, mushrooms and blanched caixin on noodles. Serve with green chili. 

Cheesy Tomato Rice with sardines (Collaboration with Ayam Brand)

Ingredients:

• 2 bowls of cooked rice (I used overnight rice)
• 1 can of Ayam Brand Sardines in Extra Virgin Olive Oil
• 3 tbsps of tomato paste / ketchup
• 3 cloves of minced garlic
• 1/2 finely chopped yellow onion
• 1/2 cup of mixed vegetables
• 1 tsp salt
• 1 tsp sugar
• 2 tsp chicken powder
• Optional: Mozzarella cheese, Parmesan cheese

Method:

1. Heat wok with olive oil from Ayam Brand Sardines in Olive Oil. 
2. Once heated, add finely chopped onion and minced garlic. Sauté till fragrant. 
3. Add mixed vegetables and Stirfry for a minute. 
4. Add cooked rice. Quickly break up rice grains and mixed well. 
5. Once rice grains are broken up, add tomato paste and quickly mixed well with rice. 
6. Add seasonings, salt, sugar and chicken powder. Adjust taste accordingly. 
7. Off heat and dish rice into oven-proof baking dishes. 
8. Top with sardines and then mozzarella cheese. 
9. Baked in preheated oven of 190 degrees for 5-10mins till cheese melts and brown. I used airfryer to brown cheese at 190 degrees. Lastly, I sprinkled some grated Parmesan / Parmesan cheese powder on top before serving. 

Note: For those who does not like cheese, you can omit cheese toppings. Serve tomato rice with sardines on top. Lightly heat up sardines in pan or microwave. I heat up the sardines by placing on top of rice and placed into preheated airfryer for a minute. 

Sardines Squares (Collaboration with Ayam brand)

Ingredients:

• 2 pieces of ready instant puff pastry (bought from supermarkets) 
• 1/2 medium-size yellow onion (finely-diced) 
• 3 cloves of garlic (minced) 
• 1 medium size tomato (finely-diced) 
• 1 can of Ayam Brand Sardines in Extra Virgin Olive Oil 
• 5 tbsps of tomato paste (can replace by ketchup) 
• 1/2 tsp salt
• 1 tsp mirin ( can replace by sugar) 
• 1 tsp oyster sauce 
• Dash of pepper 
• Egg wash - 1/2 beaten eggs mixed with 1 tbsp water 
• Optional: Garnish with parsley leaves or mayonnaise on top 

Method:

1. Heat pan. Pour olive oil from Ayam Brand can sardines into pan. 
2. Once heated, add finely-diced onions and minced garlic. 
3. Sauté over low heat about 3 mins till fragrant. 
4. Add finely-diced tomatoes and cook for a minute. 
5. Add tomato paste and mixed well. 
6. Add seasonings, salt, sugar/mirin, oyster sauce and pepper. (Adjust taste accordingly) 
7. Add sardines from can. Use spatula to break sardines into smaller pieces (about an inch). 
8. Mixed well with sauce. Simmer till sauce slightly thickens. Off heat and set aside to cool. 
9. Preheat over at 200 degrees. (Lower to 190 degrees if your oven’s temp is higher). . 
10. Prepare egg wash. 
11. Remove instant puff-pastry from freezer. Sliced into 12 squares. You can sliced it smaller and make it mini bite-size. 
12. Placed on baking tray lined with baked paper. 
13. Used a brush to apply egg-wash on each squares. Scoop a spoon of sardines mix in the middle of each square. Baked in preheated oven for 15-20 minutes till pastry puffs up and brown. 
14. Remove from oven. Garnish with parsley leaves or top with mayonnaise and serve. 

Note: For spicy version, add finely chopped chili or chili padi when cooking the sardines. 

Poached Chicken rice (白斩鸡饭)

Instructions: 

1. Clean the chicken by rubbing some salt all over it and inside the cavity. Rinse and set aside. Rub a tsp of salt lightly on chicken and inside cavity.  Then stuff some garlic, spring onion, some ginger into cavity. 
2. Boil about half pot of water. Add garlic, ginger, spring onion, coriander stalk with stem , Shaoxing wine into pot. Bring it to a boil. Hold chicken by the neck and dip into the boiling water up and down many times before submerging it in water. 
3. When the water starts to bubble and simmer, lower heat and cover to simmer chicken for around 20 min, depending on how big the chicken is. 
4. Off the fire after 20min and cover the lid and let the chicken stay for around 20 to 25 minutes. 
5. Transfer the chicken out and soak it with iced bath. Turn over several times or until the chicken is cooled down. Remove and Drizzle some sesame oil on chicken. Chop chicken into pieces when it is completely cooled down.  

Sauce: 

• Use 1 cup of chicken stock from poaching chicken , add light soya sauce, oyster sauce and sesame oil, mix well. 
• Use a small saucepan to lightly boil it and pour over chopped chicken. (I didn't measure so pls adjust accordingly to your taste). 
• Drizzle a tbsp of garlic oil over chicken and topped with crispy fried garlic and coriander. 

Chicken rice: 

• I cooked 2.5 cups of jasmine rice. Add 2.5 cups of chicken stock from poaching chicken to the rice. Add 5 slices of ginger , 8 cloves of garlic (smashed), 4 Pandan leaves (washed n tie in a knot) and 1 tbsp of salt. Add also about 2.5 tbsps of chicken oil to rice (by rendering chicken oil from chicken skin, it’ll makes the rice smells heavenly!) If you don’t have chicken oil, can also use garlic or shallot infused oil to fragrant rice or you can leave it as it is. 
• On rice cooker to cook as normal. When rice is cooked, wait for 5 mins before opening up to fluff the rice. 

Note: Alternatively, you can use a packet of Prima hainanese chicken rice mix, mix well with rice, if you find it troublesome to prepare the fragrant oil. 

Steamed Prawns with tanghoon 🦐🦐🦐

Ingredients:

• 10-12 medium-size Sea prawns (I removed the shells and intestine but left the head and tail intact) 
• About 1/2 to 3/4 cup of softened tanghoon (estimated) 
• 1 tsp ginger juice 
• 1/2 tsp fish sauce 
• A handful of coriander /spring onion 

Sauce:

• 1 tbsp minced garlic
• 1 tbsp light soya sauce 
• 1 tbsp mirin 
• 4 tbsp homemade chicken stock 

Method:

1. Clean prawns. Removed shells and intestines but leave head and tails intact. Add ginger juice and fish sauce to prawns. Mix well and set aside. 
2. Soak tanghoon beforehand. 
3. Preapare sauce in a bowl. Add tanghoon and mix well. 
4. Place tanghoon on steam plate. Steamed for about 3mins. 
5. Add prawns on top of tanghoon. Then steam for another 2-3 minutes or till prawns are cooked. 
6. Remove from steamer. Top with coriander or spring onion. 
7. Heat up about 1tbsp of oil in a small saucepan till smoking hot. Drizzle on top and Serve hot. 

Note: You can choose to use store-bought chicken stock. And if you do, please reduce light soya sauce to 1/2 tbsp.

Fried Chicken Wings🐔

Ingredients: 

• 1kg of chicken midwings, put a tbsp of salt to rub, then rinsed and pat dry
• 1/2 tsp white pepper
• 1 tbsp garlic powder
• 1 tsp salt
• ½ tsp sugar
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 egg
• 1 tbsp cornstarch 
• 1/2 tbsp rice flour 
• 2 tbsp all purpose flour
• oil, for frying 

Instructions: 

1. Combine all the sauces (except the frying oil) in a large mixing bowl. Mix well and add chickeb mid-wings. Use hands to massage wings and ensure wings are well-coated. Let the wings marinate for at least or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
2. Before frying, be sure to mix eings thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more corn starch and flour.
3. Fill a medium pot with oil, enough to cover eings during frying. Heat is about 165 deg. You can use a chopsticks to test the oil. Oil is ready when there’re many bubbles around the chopsticks. 
4. Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes. Double frying will ensure wings to become crispy. Drain on paper towels or a cooling rack and serve hot. 

Steamed Pork Ribs

Ingredients: 

• 500g Prime Pork Ribs (chopped to an inch long) 
• 5 cloves of garlic (minced) 
• 1 chili (remove seeds and sliced. Optional) 
• 1 stalk of coriander leaves (garnishing) 

Marination: 

• 2 tbsps dark soya sauce (Bao bao brand) 
• 1 tbsp dark soya sauce (Da Hua brand) 
• 1 tbsp light soya sauce 
• 1 tbsp oyster sauce 
• 1 tsp sugar
• 1 tbsp ginger juice 
• 1 tbsp sesame oil
• 1 tsp white pepper 
• 1 tbsp Chinese cooking wine 
• 1 tbsp corn flour/ tapioca flour 
• 1 tsp bicarbonate soda (optional) 

Method: 

1. Mixed sauces for marination in a bowl. Add pork ribs and mix well with sauces. I used hand to massage the sauces with the ribs to ensure that it’s well coated and combine. Add corn flour and mix well. Add minced garlic and mix well. Set aside to marinate for at least 4 hours or overnight. 
2. Remove pork from fridge about 30mins before steaming. Place cooking paper (those that can use for steaming and baking) on a plate. Transfer the pork ribs into the centre of the plate with all the sauces. You can add sliced chili at this stage if you like. 
3. Wrap up the ribs into a parcel and use a string (twine) to tie and secure it. 
4. Steamed at high heat for about 45mins. Garnish with sliced chili and coriander before serving.