Sesame Chicken 🐔

 

Ingredients:

• 4 Big chicken drumsticks (chop them into small pieces)
• 2 tbsps of julienned ginger 
• 4 slices of ginger 
• 3 tbsps of sesame oil
• 2 tbsps of dark soya sauce 
• 2 premium light soya sauce 
• 3 tbsps of oyster sauce 
• Handful of spring onions cut them 3-4cm 
• 1 tbsp of Chinese cooking wine (Hua diao wine) 
• 6 tbsps of water 
• 1 claypot (optional) 

Method:

1. Marinate chopped chicken pieces with 1 tbsp of sesame oil, 1 tbsp of Chinese cooking wine, 3 tbsps of oyster sauce and 2 tbsps of light soya sauce. Set aside for 30mins to an hour. 
2. Heat up claypot in medium fire with sesame oil. 
3. Once pot heated up (estimate about 2mins), add in julienned ginger, sauté it till fragrant. Remove and set aside once ginger turns Golden brown and crisp. 
4. Add sliced ginger and sauté till fragrant. Add marinated chicken into claypot and give a good toss. Flip chicken pieces and fry for a good few mins till chicken is no longer pink on the outside. 
5. Add dark soya sauce, give a good toss again & cover for 4mins. 
6. Add water, toss again and cover let it simmer till it’s cooked. You may add more water if you like more gravy to go with your rice. 
7. Taste and adjust accordingly, if need be, add more light soya sauce or dark soya sauce. Drizzle a tbsp of Chinese cooking wine along the sides of the claypot, toss and garnish with spring onions. Off heat, topped with crispy shredded ginger and serve hot. 

Note: You can use chicken wings instead of big drumsticks and it’ll cook faster. Do adjust the seasonings accordingly to your taste. 

Rice with Oyster sauce chicken Drumlets, Broccoli and potato patty

 

Oyster sauce chicken Drumlets 🍗

Ingredients :

• 4 pieces of chicken Drumlets (you can use chicken midwings too) 
• 2 tablespoons of Oyster Sauce
• 1 teaspoon of light soya sauce 
• 1 tablespoon of shaoxing wine 
• 1 tablespoon of sesame oil
• 1 teaspoon of honey
• 1/2 tablespoon of ginger juice 
• A dash of white pepper 

Method :

Rinse Drumlets and Pat dry. 

Mix all seasoning and pour into chicken and marinate them well. Cover with cling wrap and marinate overnight.

Preheat airfry at 180°c for 5 minutes. Airfry at 180°c for 15-18 minutes turning intermittently after 6 minutes to ensure even colour. Remove and pack into bentos. 

Assembly of bento: 

• Place Japanese rice into bento. 
• Place drumlets, potato patty and lastly blanched vegetables. 

口水鸡 🐔 aka “Salivate Chicken”

 

Ingredients: 

• 1 packet of skin-on boneless chicken legs from Benja Chicken 
• 1 tbsp shaoxing wine
• 2 stalks of Spring onion
• 2 stalks of coriander (separate stem with roots from leaves)
• 1 thumb-size Ginger
• 6 cloves of garlic with skin (smashed)
• 1 Cucumber (sliced and soak in ice water for few mins. Drained and set aside.)
• Roasted sesame seeds
• Roasted peanuts (optional)

Spicy sauce (mixed together): 

• 1 tbsp Lao Gan MA spicy chili oil (store-bought)
• 1 tbsp Mala liquid seasoning (Knorr’s brand) 
• 1.5 tbsp Zheng Jiang old vinegar
• 1 tbsp Sesame oil
• 2.5 tbsps Soya sauce
• 3 tbsps Minced garlic
• 2 tbsp Chicken Broth (from poaching chicken) 

Method: 

1. Rinsed the chicken legs by rubbing some salt all over. Rinse off the salt completely. Bring half pot of water to a boil with garlic, ginger, spring onion, coriander roots with stem and Shaoxing wine. Make sure there is enough water to cover the chicken. Bring it to a boil and add chicken legs. Simmer for around 10minutes. Off heat and cover pot with lid. Let the chicken immerse in water for 20 minutes.
2. After 20minutes, remove chicken and soak in iced water. Turn over several times or until the chicken is completely cooled down. Cut chicken into pieces when it is completely cooled down. (A must to soak in iced water). Plate chicken and cucumbers on plate. 
3. Prepare the spicy sauce. Do adjust accordingly to your taste. Pour the chili over the chicken and ganish with coriander leaves, roasted sesame seeds and peanuts. Ready to serve!

This is a cold dish that can be prepared beforehand and chill in fridge. Pour sauce over chicken when ready to serve. 

Tofu Salad with refreshing Honey Yuzu Dressing

 

Ingredients: 

• A handful of cherry tomatoes
• Quarter-head broccoli (sliced into florets) 
• butternut squash cut into bite-sized pieces
• 1 generous pinch salt
• 1 tablespoon garlic powder
• 1 tablespoon olive oil
• 250 grams semi-firm tofu
• 150 grams romaine lettuce chopped

For the Honey Yuzu Dressing

• 2 tablespoons Pokka Yuzu Honey refreshing drink
• 1 tablespoon white vinegar/ apple cider
• 1 tablespoon honey

Instructions

• Place tomatoes, broccoli and butternut squash on a baking sheet. Add salt, garlic powder and olive oil and massage the vegetables with your hands. Roast vegetables  in the oven at 180 degrees for 20 minutes (I started with pumpkin first and added tomatoes and broccoli at last 10mins). Alternatively you can airfry vegetables at 190 degrees, which works fine too. 
• While the vegetables cook, slightly brown the tofu in a frying pan over medium heat, about 3-5 minutes. 
• Make the salad dressing by mixing yuzu juice, vinegar and honey in a bowl.
• Once the roast vegetables are done, place all the vegetables and tofu on a plate and drizzle with the dressing to enjoy.

Fried Korean Silver Fishes

 

Ingredients and method: 

1. Rinsed and drain dry 2 cups of Korean Silver fishes after thawing. Use kitchen towel to dry extra water from fishes. 
2. Marinate fishes with 1 tbsp of salt, 1 tsp of white pepper and 1 tsp of cooking wine. Set aside for 30mins. 
3. Prepare the batter. This is an estimation so adjust accordingly when mixing. Add 1.5 cups of Self-raising flour; 4 tbsps of sweet potatoes flour / crispy frying powder (Hup Loong Frying powder bought from wet market) and 1 tsp of baking powder. Slowly mix in ice water and create a smooth batter. Add 1/2 tbsp of cooking oil, 1 tsp of salt, 1 tsp of chicken powder and a dash of white pepper. Batter should be slightly thick with no lumps but not watery. 
4. Heat oil in a pot. Oil is ready when tested with chopsticks and you can see bubbles floating upwards. You can also test with some batter. Batter will puff up quickly once in hot oil. 
5. Coat marinated fish with batter and gently lower into hot oil. Fry a few pieces at a time for easy control. Deep fry fish fillets when crusts is form and light brown. Before removing, increase to high heat for few seconds and fry till its golden brown. Drain and served hot.

Seafood Bento 🍱 (Collaboration with GoodSalt)

  

Simple and easy seafood bento 🍱 for ah girl 👧🏼! With a long day at badminton training and rushing for tuition, she doesn’t have much time for her meals. Prepared this simple bento for her dinner before her tuition starts. She loves seafood and with simplest marination of GoodSalt and pepper, it definitely brings out the flavors of seafood! 

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🍽️ HAPPY COOKING!! 🍽️

Ingredients: 

• Half-piece of salmon 🍣 
• 3-4 pieces of Japanese scallops 
• 4 pieces of prawns 🍤 
• 1 hard-boiled egg 🥚 
• Some sliced cucumbers 🥒 
• Some blanched broccoli 🥦 and carrots 🥕 (or any vegetables of your own choice) 

Method: 

1. Rinse, soak and cook Japanese rice in rice cooker. 
2. Boiled and peeled hard-boiled egg and set aside. 
3. Rinsed and cut broccoli and carrots. Blanched vegetables in boiling water, with a tsp of GoodSalt and cooking wine. Set aside. 
4. Rinsed and pat dry seafood with kitchen towel. This will help with cooking as there will be less splattering during Panfry. 
5. Seasoned salmon, scallops and prawns with a dash of GoodSalt, olive oil and some black pepper. 
6. Heat up a saucepan at medium-high heat. Pan-sear salmon, scallops and prawns till cooked and set aside. 
7. Assemble bento according to your preferences. I made a kitty using Japanese rice. Shaped rice using cling wrap to shape the face and paws. Cut some seaweed for the ears and ham for the ears. ☺️ 

Korean La-la in cream sauce

 

Ingredients: 

• 3 tbsps of unsalted butter
• 3 tbsps of minced garlic
• 3 stalks of spring onion (chopped) 
• About 800g-1kg Korean la-la or clams 
• 2 tbsps of white wine (I replaced with sake) 
• 1 cup of chicken broth (store-bought swansons brand) 
• 1/2 cup of water 
• Salt and black pepper to taste 
• Juice of 1/2 lemon (optional) 
• About 1/2 cup of cooking cream (add more if you like creamier) 
• Chopped parsley for garnish

Instructions: 

1. In a large pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green part of spring onion. Cook for 3-5 minutes or until softened, stirring occasionally. 
2. Add korean la-la and green part of spring onion and cook for another 3 minutes. (For fresh clams, please cook for about 5mins. Then simmer longer at step 3 till clams opens up). 
3. Add the white wine/sake, chicken broth and water. Bring to a boil then reduce to a rolling simmer. Reduce to lowest heat. Add in cooking cream and lemon juice. Mix well. Add in remaining 1 tbsp of butter and season with salt and freshly grated black pepper. Garnish with parsley and serve immediately. You can serve with rice, pasta or even sourdough! 

Note: 

• If you’re using fresh clams, do simmer and cook for a longer time for the clams to open up and cooked. 
• Do adjust accordingly to your taste!