Samgye-tang (a.k.a. Korean Ginseng Chicken Soup) Recipe

Ingredients
1 whole Ginseng
3 tablespoons of Korean Glutinous Rice
1 small whole Chicken (White/Black)
2 tablespoon Salt
4 small Red Dates
12 peeled whole Garlic cloves
2L Water
Pinch of Salt to taste
Scallion for garnishing

Step 1: Soak Korean Glutinous Rice for 1 to 2 hours. If you're using dried Ginseng, pre-soak for 1 to 2hours.
Step 2: To clean the Chicken, rub inside and skin with Salt then rinse to remove all the Salt. Trim off and discard excess Chicken fatty skin around the chicken neck and bottom for less oily soup.
Step 3: Bring the Water to a boil in a deep pan.
Step 4: Stuff the Chicken Cavity with Korean Glutinous Rice, Red Dates and Garlic. Optional, you can tie (truss) the chicken legs with kitchen twine.
Step 5: Place the Chicken and Ginseng in the simmering Water and cover the pan. Bring it to a boil. Lower the fire and let it simmer for about an hour.
Step 6: Season with Salt to taste.
Step 7: Lastly, when the chicken is cooked, transfer it to a stone serving bowl or claypot or serving bowl. Garnish it with Scallion and serve immediately.



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BBQ Gathering: Meat Compilation (with different varieties of flavors)

Since we've shifted into our own home where we can book BBQ pit. It's time for us to compile our list of exploration and share them with our readers.

Lamb Chops
Preparation: Cut off lamb into individual Lamb Chops.
Season: Salt, Black Pepper
We bought both from Culina

Japanese Wagyu Yakiniku A4 - Toriyama Gunma
Preparation: Sliced approx 5mm x 40mm size.
Season: Salt
Iberico Pork Secreto
Preparation: Sliced approx 5mm x 40mm size.
Season: Salt
We bought both from Huber's Butchery

Chicken Mid-Wings
We ordered from http://www.cmyfood.com/
Chicken Sausages
We ordered from http://www.cmyfood.com/


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Pan Fried Chicken Chop Recipe

Chicken chop have been my signature dish since college days, there is a few versions and this is one of them. Whenever my housemates wants to have small gathering with friends, this will be one of the easiest dish to stir up and serve a big group. It's been a while since i cook this.


Pan Fried Chicken Chop Ingredients
2 Chicken Maryland
0.5 teaspoon of Sea Salt
0.5 teaspoon of Thyme
1 teaspoon of White Pepper
1 teaspoon of Paprika Powder
1 teaspoon of Garlic Powder
2 teaspoons of Onion Powder
2 tablespoons of Cooking Oil

Use a kitchen hammer and hammer the chicken chop. The purpose of this is to tenderize the meat, and to get it uniformly flat.

Measure and mix the rub ingredients in a small bowl. Generously sprinkle over the Chicken Maryland then give it a little rub to evenly season the chicken. Leave it on the table top for 30mins or in the fridge for at least 3 hours.

Heat the pan and cooking oil. Place the Chicken Maryland with skin side down and cover the pan for 3 mins. Refrain from the urge to open the pan and lose all that lovely steam, which will cook the chicken into tender moistness. Flip it around and let the other side cook for 5mins. Lastly flip to cook the skin side down again for 3mins. Remove from pan onto the serving plate. Serve it hot.


This can be served with sides of:
1. Baked Potatoes
2. Grill Tomatoes
3.
👍👍👍 Sauté Thinly Sliced Potatos & Baby Carrots in Goose Fat
4.
👍👍👍 Mash Potatoes with Bacon bits


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Foochew Chinese Red Wine Chicken with Mee Sua (红糟酒面线) Recipe

Serving for 2

Ingredients
2 tablespoons of Sesame Oil
50g of sliced Old Ginger
300g Chicken
500ml of Foochew Red Glutinous Rice Wine 红糟酒
1 tablespoons of Foochew Red Glutinous Rice Wine 红糟酒 Residual (Optional)
500ml of Water
50g of sliced Shiitake Mushrooms
50g of sliced Black Fungus

1. Heat pan on medium high heat and fry Old Ginger until fragrant.
2. Place the Chicken and top with Foochew Red Glutinous Rice Wine 红糟酒 Residual.Pan dry until fragrant, then add in Water, Foochew Red Glutinous Rice Wine 红糟酒 and mix well.
3. Cover & bring it to a boil then simmer for 40mins.
4. Add in the Shiitake Mushrooms & Black Fungus, continue simmering for 5mins.
5. Serve hot with Mee Sua.

Recipe of homemade Foochew Red Glutinous Rice Wine 红糟酒

Recipe of Dry Foochew Chinese Red Wine Chicken Recipe

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Dry Foochew Chinese Red Wine Chicken Recipe

Serving for 2

Ingredients
2 tablespoons of Sesame Oil
30g of sliced Old Ginger
300g Chicken
3 tablespoons of Foochew Red Glutinous Rice Wine 红糟酒 Residual
50ml of Water
50g of sliced Shiitake Mushrooms
50g of sliced Black Fungus

1. Heat pan on medium high heat and fry Old Ginger until fragrant.

2. Place the Chicken and top with Foochew Red Glutinous Rice Wine 红糟酒 Residual.Pan dry until fragant, then add in Water and mix well.

3. Cover & let it simmer for 25mins.
4. Add in the Shiitake Mushrooms & Black Fungus, continue simmering for 5mins.
5. Serve hot with Rice.

Recipe of homemade Foochew Red Glutinous Rice Wine 红糟酒




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Is this Product good?::: Hyderabadi Chicken Biryani (Kitchen of India)

Our very 1st indian cruisine dish cooked up at home. Totally love this paste, flavorful, fragrant, and delicious. It's on the spicy side for me but just right for deary.

We got it from NTUC (Fairprice) Singapore and at the India Airport. Do leave a comment below where you got your paste from!


Below generally are the instructions behind the box. However, with some modifications we did due to lack of ingredients available in the supermarket.

Marination Ingredients
1 packet of Paste for Hyderabadi Biryani (inside the Kitchen of India)
2 Bonesless Chicken Maryland (slice each in 4 pieces)
1/3 cup Lemon Curd (we used 100g Plain Yogurt and half a Lemon Juice)

Mix the paste & Lemon Curd until well combine, place the chicken and make sure it's well coated. Marinate the Chicken overnight.

Rice Ingredients
1.5 cups of Basmati Rice
2.5 cups of Water
0.5 teaspoon of Sea Salt

Place all of this in your rice cooker and cook. If it's done keep warm. While the Rice is cooking. Time to prep the Chicken Briyani....

Other Ingredients
2 tablespoons of Ghee (Clarified Butter if not Butter will do)
Spice Pack (inside the Kitchen of India)
225ml Water

Heat up Ghee with Spice until aromatic. Add marinated Chicken and Water. Simmer for 30mins. Turn off the fire and keep aside.

When both Rice and Chicken is done. Loosen the rice and pour in the Chicken and sauce. Mix well and let it keep warm for another 15mins or until serving time.


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Kung Pao Chicken recipe

Lovely quick, flavorful and easy stir-fry.


Marination Ingredients
2 cubed Boneless Thigh Chicken
0.5 tablespoon Corn Starch
0.5 tablespoon Soy Sauce
0.5 tablespoon Hua Diao Jiu
0.5 tablespoon Dark Soy Sauce
1 teaspoon of Sugar

Marinate the chicken with all the above ingredients for at least 30mins over the counter.

Other Ingredients
2 tablespoons of Vegetable Oil
10 whole Dry Chilli (Mild) - Halfed & Pre-soaked until soft.
1 whole sliced Yellow Onion
4 cloves of Garlic
3 inches Old Ginger
Hand full of Spring Onion
Salt & Pepper to taste


1. Heat Vegetable Oil in wok.
2. Add in Dry Chilli and stir fry until fragrant.
3. Next add in Yellow Onions and stir fry until they are slightly caramelize.
4. Add in Ginger and Garlic and stir fry until fragrant.
5. Pour in the Marinated Chicken and the sauce and stir fry until the meat is cooked.
6. Salt & Pepper to taste. Off the fire, add in the Spring Onion, give it a toss and serve hot.


Enjoy~!!!

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Grilled Honey Thai Chilli Sauce Chicken Drumlets/Winglets Recipe

Lovely quick and easy oven grill recipe. Definately a keeper for homecook or marination for outdoor BBQ party!


Ingredients
18 Drumlets/Winglets
70ml Light Soy Sauce
2 tablespoons Honey
2 tablespoons Ground Ginger Powder
1 tablespoons Ground Garlic Powder
4 tablespoons Thai Chilli Sauce
2 tablespoons Hua Diao Jiu (Chinese Cooking Wine)

1. Wash and pat dry chicken Drumlets / Winglets.
2. Combine the rest of the marination ingredients.
3. Pour over and combine well, let it marinate for at least 30mins on the table top or overnight in the fridge.
4. Preheat over at 200°C. Spray baking pan.
5. Arrange Drumlets / Winglets top the extra 4-5 tablespoons of marination sauce.
6. Grill each side for 10mins. Approx flip 3 times, which is 30mins and it'll be cooked through.
7. Remove from oven and serve.


Enjoy~!!!

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Chawanmushi with Chicken, Ginko Nuts, and Shiitake Mushroom

Ingredients
2 Chawanmushi Cups
2 Eggs
320ml of Filtered Water / Dashi Stock / Chicken Stock
2 tablespoons Soya Sauce
1 tablespoon Mirim / Chinese Rice Wine
6 pieces of cooked diced Chicken
2-3 Ginko Nuts
1/2 sliced Shiitake Mushroom
Water for steaming

Chawanmushi Egg Mixture Steps
Step 1 Fill a steamer with water and put it to boil. Note that the cups should 2" above the boiling water.
Step 2 Break eggs into a bowl and stir it gently in a cutting motion to avoid bubbles from forming. Stir till well-mixed.
Step 3 Gradually stir the Filtered Water / Dashi Stock / Chicken Stock into the eggs.
Step 4 Add Soya Sauce and Mirim / Chinese Rice Wine and stir till well-mixed.

Assembling and Steaming Steps
Step 1 Arrange the Chicken, Ginko Nuts, & Shiitake Mushroom in the Chawanmushi Cups.
Step 2 Fill the Chawanmushi Cups with 3/4 full of the Chawanmushi Egg Mixture.
Step 3 Place in the steamer and cover the Chawanmushi Cups.
Step 4 Steam on high heat for 2 minutes then off the fire to let the egg set.
Step 5 Continue steaming for anything 5 minutes on low heat then off the fire to let the egg set. This is to prevent over cooking. Repeat one more time or until the top middle is not watery.
Step 6 Remove chawanmushi cups from the steamer and set aside to cool for 2 minutes before serving.

Tips: Do not beat the mixture. For a smooth beancurd-like texture and no bubbles too, use the cutting motion while you stir gently.

It's ready to be serve!


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Blanching Exploration ::: Crispy Baby Bok Choy 小白菜 with Minced Chicken

Ingredients
2 handful of Baby Bok Choy 小白菜
3 tablespoons of Onion Oil
1 teaspoon of cooking oil (for blanching)
2 tablespoon of cooking oil (for stir-frying minched chicken)
100g Minced Chicken
1/2 tablespoon Shao Hsing Hua Diao Wine (紹興花雕酒)
1 teaspoon Dark Caramel Soya Sauce
salt & pepper to taste

1. Wash the Baby Bok Choy and soak it in filtered water for 15mins. As taught by elders this is to freshen up the vegetables.
2. Boil half a pot of Filter Water. Add in Salt & Cooking Oil.
3. Put in the Baby Bok Choy and let it blanch till it all turns bright green then should be immediately scoop it out and drain.
4. It can be immediately placed in a dishing plate, drizzle Onion Oil over the blanched Baby Bok Choy 小白菜.
5. In a pan, heat the oil and stir fry the chicken until all turn pale white. Then add in the Shao Hsing Hua Diao Wine (紹興花雕酒)& salt & pepper to taste.
6. Lastly, Dark Caramel Soya Sauce to add some color. Dish on top of the blanched Baby Bok Choy 小白菜, sprinkle some spring onion for decoration.

It's ready to be serve!


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Pasta Exploration ::: Black Pepper Roast Chicken Aglio Olio

Convenience of preparing a meal is now a very essential need. Roasting chicken is easy but takes time & effort and impossible to cook it on a weekday for working couples/parents. I bought a whole Black Pepper Roast Chicken from a supermarket split it up into 2 meals and this is one of the meal that have been prepared. On your weekend you can also Roast your Chicken and split it up into meals.

Ingredients
1 quarter Black Pepper Roasted Chicken
2 tablespoon Extra Virgin Olive Oil
1 clove of crushed Garlic
1/2 teaspoon Cayenne Pepper
Sprinkle of Italian Herbs
1.5cm Angle Hair Speghetti (for 1)
2 litre of Water
1 teaspoon of Salt

Step by Step
Step 1 Place the chicken in a 160°C oven to warm it up.
Step 2 Pour 2 litre of Water to boil over the stove with 1 teaspoon of Salt. If the water is boiled place in the pasta. (Cooking the pasta together with the Aglio Olio sauce.)
Step 3 Heat up a pan and add in the Extra Virgin Olive Oil, crushed Garlic and Cayenne Pepper. Stir fry until garlic is cooked.
Step 3 Toss in the cooked Angle Hair Speghetti and a dash of salt to taste.
Step 4 Dish on a plate. Crush on some Black Pepper and sprinkle some Italian Herbs before serving.


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Salad Exploration ::: Mesclun Mix with Roast Chicken Leg

60g of Mesclun Mix
2 tablespoon of Salad Dressing (your favorite)
1 Sliced Cheese
1 Roast Chicken Leg

Wash the Mesclun Mix and spin them to remove all the excess water. Put the Mesclun Mix in the salad bowl and mix in your favorite Salad Dressing. Dish it in plate and top with small pieces of Sliced Cheese. Place the Rpast Chicken Leg on top & it's ready to serve.

What is Mesclun Mix? It's a mix of the below in varies propotions.


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Salad Exploration ::: Fresh Garden Salad served with Deep Fried Chicken Cubes

Salad can go with every thing! Since dear and me are now starting to eat healthy. No carbohydrates but Fresh Garden Salad with Deep Fried Chicken is one of the dishes. May we suggest and post more exploration and match in the salad journey.



Follow this recipe for the deep fried chicken, however, cut them in cubes to make it similar to the above picture. Place them aside to cool.

Place the mixed salad in the mixing bowl, pour in your favourite salad cream sauce & mix it up evenly. Dish it into the serving plate. Top up the fried chicken on top and drizzle a little more salad cream sauce, place a few tomatoes to spice up with color & serve.

Enjoy this simple recipe!

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Steam Exploration ::: Steamed Chinese Paper Wrap Herbal Chicken 纸包药材鸡

The pleasant aroma of this steamed Chinese Herbs when you cut open the wrap the Chinese Herbs flavors the chicken so deliciously, which is actually one of my family favorite dishes to order on & off. My parents will always say it is a healthy choice, but to me being at my age healthy or not healthy… hahaha …I’ll say… as long as it’s delicious and this is one of the dishes I like to eat too!!!



I’ve always trust my local herbal shop to introduce the mixture of herbs for me to do this dish; but at times when there is no herbal shop I would purchase the “herbal chicken soup” herb mix from the closest supermarket. This is not my 1st time doing it. Did this back in college in my dorm and called over my friends to share the joy.

1 whole farm Chicken
1 pre-packed of Herbs (my choice) “herbal chicken soup”
Extra Red Dates
Extra Wolfberries
Aluminum Foil
Baking Paper
Plastic



Marinate Combo/Mixture for chicken:
1 tablespoon of Light Soy Sauce
1 tablespoon of Sugar
3 tablespoons of Chinese Cooking Wine
1 teaspoon of White Pepper
2 tablespoons of Sesame Oil
1 tablespoon of grated Ginger

Step 1: Give your chicken some exercise and gently rub in layers of marinate then leave it for a 2 to 3 hours.
Remember to turn you chicken half way through this process. You may choose to leave it marinated overnight in the fridge.

Step 2: Doing this base on the restaurant style at JB. Let’s prepare our wrap! Place Aluminum Foil 1st then followed by the Baking Paper then the Plastic.
Reason why I am adding a layer of Aluminum Foil is because I would like the heat to be instance inside to cook up the chicken faster to make it tender in a short period of time!

Step 3: Take some herbs and stuff it inside of the chicken.

Step 4: Place the chicken on the plastic.

Step 5: Place the remaining herbs at the bottom and top, roughly covering the chicken.

Step 6: Pour the remaining marinade sauce over the chicken.

Step 7: Wrap the Plastic neatly.

Step 8: Continue with the Baking Paper.

Step 9: Lastly, fold and wrap it with the Aluminum Foil.

Step 10: It’s time to steam on high heat for about 1-1.5 hours. The longer you steam the softer & aromatic the chicken will turn out.

Step 11: Take it out and put on a dish. It will stay warm for a while. Use a knife or scissors to cut open the layers when all your guests are seated on the table.



Enjoy this recipe!

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Steam Exploration ::: Lor Mai Kai / Dim Sum Glutinous Chicken Rice / 糯米鸡

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This is one of my favorite food any time of the day since I was a little kid. When i was conveniently staying in front of a corner coffee shop I use to take away a few and bring to work to share with my colleagues. Use to have it alone by it self with a milo, coffee or teh-tarik... not forgetting Dim Sum time too! Having the urge to make it myself, guess it is because of my daddy's family background genes pushing me, here i am trying to steam up some Lor Mai Kai for the dear... *love* my first trial~

Ingredients for making 12 aluminium bowls!
5.5 cups Glutinous Rice
600g sliced de-boned chicken thigh
100g sliced Fresh Shiitake Mushroom
2 thinly sliced Chinese Sausage (**Optional: non-halal)
12 Aluminium Bowls

Mixture (A)
10g / 2cm minced Ginger
4 minced cloves of Garlic
2 teaspoons of Sugar
2 teaspoons of Sesame Oil
2 teaspoons of Chinese Cooking Wine (HuaTiao Wine)
1 tablespoon of Oyster Sauce
1 teaspoon of Salt
2 tablespoons of Corn Starch

Mixture (B)
2 tablespoons of Cooking Oil
8 minced Shallots
5 minced clove of Garlic
2 teaspoons of Dark Soy Sauce
2 tablespoons of Light Soy Sauce
2 tablespoons of Oyster Sauce
1/2 teaspoon of Salt
1 tablespoon of Sesame Oil
1 teaspoon of ground White Pepper
1/2 teaspoon of 5-Spices Powder
2 cups of Water


Step 1: Rinse and soak Glutinous Rice for 5 hours or more. Be careful as it is very fragile after the long soak.
Step 2: Marinate Chicken and Shiitake Mushroom separately with Mixture (A) for minimum 30minutes. Make sure you stir it up and make sure all are covered by the mixture.
Step 3: Heat non-stick pan, put in Cooking Oil to heat too! Saute Garlic and Shallot until fragrant.
Step 4: Stir in the soaked Glutinous Rice with Mixture (B). Keep stirring until all rice are coated evenly.
Step 5: Pour in the Water and on off stirring until all the water is absorbed by the Glutinous Rice then you can turn off the fire.
Step 6: Pre-heat the steamer.
Step 7: Now it's arranging time! i did my calculations so: 3 slices of Chinese Sausages, 2 sliced of Shiitake Mushroom followed by 3 pieces of Chicken. I did this for all the 12 aluminium bowls then head towards the following step.

Step 8: Scoop up the glutinous rice in the pan and give them a press to make it compact. Fill till it is 90% full.

Step 9: Place as many bowls in the steamer
- for immediate consumption steam for 40mins.
- for storage and later consumption steam for 30mins, cool then wrap it individually in a plastic bag and put in the fridge. When want to consumption steam for another 20mins.

Step 10: Using a spatula to run around the bowl then turn it around on a plate and serve it warm with some Sitiawan Chilli Sauce (Garlic Chilli Sauce). Let the consumer opens his/her bowl to keep it warm longer.



Have fun with this recipe!

I'll be trying to make up some more dimsum recipes so i can organize a DimSum gathering one day... ^.^



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Is this Product good? ::: Secret to make KFC Chicken Nuggets!

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Mine & dear’s love KFC Chicken Nuggets and sometimes go gaga over them & just order 20s + 6s for our dinner instead of going for their Dinner Plate or Snack Plate. You know how expensive it is, right?

I remember the last time I had KFC Chicken nuggets, when dear’s sister brought back a Kid’s Meal – Chicken Nuggets… It tasted “yucks” changed… Since then I have not eat KFC Chicken Nuggets.

Now I found the recipe, that we both do agree it tasted pretty like the KFC Chicken Nuggets!



What you Need… only 3 things…
1. 350g Chicken Breast
2. 500ml Cooking Oil
3. And the secret is this! NAGO’s Hot & Spicy Kentucky Tepung Perasa Serbaguna

There are plenty on the rack which I do not remember when I’m small and shopping with mommy, I only remember there is only ONE brand… so let me try them one by one… for now we are trying this!



Cooking Time~
Step 1: Slice the Chicken Breast 8mm thick. (I don’t really care about the weird shape! XD )
Step 2: Pour the NAGO’s Hot & Spicy Kentucky Flour in a bowl.
Step 3: Place the Sliced Chicken Breast in the bowl and make sure they’re dusted all over and then give it a little shake to let the loose flour drop off and place it on a fresh plate.
Step 4: Heat Cooking Oil till chopstick have bubbles then it’s at the right heat.
Step 5: One by One place the Chicken in. Do not crowd the pot. Do not put it too close to each other so it won’t stick. Put in for 2mins & take it out placing it on a kitchen towel to drain. Place it nicely batch by batch, part by part.
Step 6: Do it till all are cooked. – WAIT WAIT…IT’S NOT DONE YET….
Step 7: Replace batch 1 back into the cooking oil for another 1min. This will create a crispy think layer on the Chicken Nuggets!
Step 8: When all is done is done! Let it rest for 5mins before serving..with or without Tomato and Chilli Sauce.



Prefect for Party and Perfect for any occasions ~ Why buy instant nuggets when these are more healthy!

The slight spiciness is perfect for me but sorry for all of you chilli lovers & expects your nuggets to be spicy base on the box advertisement...

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