Soy Sauce Braised Chicken

 

A plateful of mouthwatering chicken and side dishes cooked by the Hub!

Ingredients

2 chicken leg quarters

 

Method

1. Add oil to pot.  Add ginger slices and green onion.  Fry for a while.
2. Add rock sugar and continue to fry over low heat till lightly caramelized.
3. Add dark soy sauce, light soy sauce and rice wine and fry to mix.
4. Add star anise and cinnamon stick.  Add water and bring to a boil.
5. Add chicken leg quarter and blanch 3 times in the boiling water and set asdie.
6. Repeat with the other leg quarter.
7. Place both leg quarters in the boiling water.  Make sure the water level covers the chicken pieces.
8. Continue to boil for a few minutes.  Turn off heat and steep the chicken in the pot for 45 to 50  minutes.  Let the residual heat cook the chicken.
9. Remove chicken from pot and chop into pieces.
10. Enjoy this delicious, tenderly braised soy sauce chicken!
    
11.  

Pandan Tapioca Pearl

 

Ingredients

fresh pandan leaves

1/2 cup water

1/2 cup tapioca starch

 

Method

1. Cut pandan leaves into small pieces.  Place cut leaves into a blender.  Add water and blend.
2. Sieve blended pandan water and bring to a boil.
3. Add boiling pandan juice in parts to the  tapioca starch.
4. Mix until the starch mixture can be formed into a soft dough.. If it is too watery, add more starch.  If it is too dry, add more pandan water.
5. Shape into small pieces and use it in dessert recipes.  

Sticky Pork Rib with Steamed Bun

 

Ingredients

refer to here

shredded green onion

julienned daikon

toasted peanuts, lightly crushed

 

Method

1. Debone the braised pork.
2. Steam the leaf buns for 10 minutes.
3. Place all ingredients in the steam bun and enjoy every tasty bite!