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! 

Abalone with Vegetable Mix

 

Ingredients

4 pieces of canned abalone - sliced

1 carrot - peeled and sliced 

1 small bunch of broccoli - washed and cut into florets

some fresh scallops

1/3 cup abalone brine

1 tsp dark soy sauce

dash of pepper

 

 

Method

1. Blanch broccoli florets and sliced carrots.  Set aside.
2. Blanch abalone in water for a while.  Sliced them.
3. Leave 1/3  cup water in the pot.  Boil scallops for a few minutes or until cooked.  Remove and set aside.
4. Add some abalone brine to the pot.  Add dark soy sauce and pepper.  Stir in a little cornstarch solution to slightly thicken the sauce.
5. Arrange all the ingredients on a plate.  Pour sauce over the scallops.  Serve warm.

Hainanese Chicken

 

Weekend Special by Hawker M

 

Ingredients

2 organic chicken leg quarters

few slices of ginger

one stalk of green onion

3 cloves garlic

one pot of water

 

Method

1. Bring one pot of water to a boil.
2. Add ginger, green onion and garlic cloves.
3. Dip the chicken leg quarter into the boiling water 3 times.
4. Do the same for the other leg quarter. 
5. Place both leg quarters into the pot.
6. Cover and bring to a boil again.
7. Once the water is boiling, cover and continue to let it boil for 3 minutes.
8. Turn off heat.  I am using ceramic stove so I am letting the residual heat cook the chicken meat.
9. Remove chicken from pot after 45 minutes.
10. Chop into pieces and enjoy the tender and moist chicken!

Steam Egg with Clams

 

 

Ingredients

4 eggs

15 clams - scrubbed and washed

3/4 cup water

1 tbsp soy sauce

 

Method

1. Add water to a steamer and bring to a boil.
2. Break eggs into a steaming plate.  Beat the eggs.  Add water and soy sauce and mix well.
3. Place clams onto the plate.
4. Cover and steam for about 10 minutes or until all the clams are opened up and cooked.
5. Remove from steamer and serve immediately.
   

Baked Teriyaki Salmon

 

Ingredients

2 tbsp soy sauce

1 tbsp mirin

1 tbsp sake

1 tbsp grated ginger juice 

sprinkle of sesame seeds

few tbsp water

a little cornstarch solution

 

Method

1. Marinate salmon with soy sauce, mirin, sake and grated ginger juice for 30 minutes or more.
2. Shake off excess marinade onto the plate for gravy use.
3. Sprinkle sesame seeds on top of the salmon.
   
4. Bake in the oven at 400 degree f for 10 minutes.
5. Heat up the marinade.  Add some water and mix.
6. Stir in some cornstarch solution to slightly thicken the sauce.
7. Pour sauce over salmon and enjoy! 

Hainanese Chicken Chop

 

When Chef M is cooking, it must be some yummy dish :P

A taste of Hainanese today!

Ingredients

2 chicken thigh - de-boned

2 potatoes - peeled and cut into thick slices

handful of frozen green pea

handful of frozen diced carrot

oil for deep frying

5 tbsp tomato ketchup 

few tablespoon water for sauce

salt to taste

cornstarch solution for thickening sauce

 

Marinade for chicken thigh

sprinkle of salt and pepper

1 egg

flour for coating

 

Method

1. Marinate chicken thigh with salt and pepper.  Coat with egg.  Drench the chicken meat in flour and set aside for frying later.
2. Heat up one tablespoon oil in a pan.  Add sliced onion and chopped garlic and fry over low heat till aromatic.  Add cut tomato and continue to cook for a while.  Add ketchup and fry to mix well.  Add a few tablespoon water and bring to a boil.  Turn off heat.  Cover and set aside.
   
3. Heat up a pot of oil.  Add cut potato and fry till golden brown and cripsy.  Remove from oil and sprinkle with some salt.
   
4. Fry chicken thigh in the hot oil until golden brown and crispy.  
5. Arrange fried chicken thigh on a serving plate.  Place french fries on the plate as well.
6. Heat up the sauce again.  Add green peas and carrot.  Cover and cook for a few minutes.
7. Stir in a little cornstarch solution to slightly thicken the sauce.  Add salt to taste.
   
8. Pour sauce over the fried chicken chop and enjoy this very tasty dish!
   

Abalone with Gai Lan

 

Ingredients

1 small bunch of baby gailan - washed and trimmed

3 pieces of canned abalone 

1/3 cup brine from abalone can

water for cooking

few drops of vegetable oil for blanching gai lan

pinch of salt for blanching gai lan

1 tsp dark soy sauce

1 tsp fried shallot oil 

cornstarch solution

 

Method

1. Bring a pot of water to boil.  Add salt and oil.  Add gailan and blanched for a few minutes. 
2. Remove from pot and set aside on a serving plate.
3. Blanch abalone for about one minute in the boiling water.  Remove and cut into slices.
4. Place sliced abalone on top of the vegetables.
5. Leave 1/.3 cup water in the pot.  Add 1/3 cup abalone brine and bring to a boil.
6. Add dark soy sauce and stir in cornstarch solution to slightly thicken the sauce.
7. Pour sauce over abalone and add shallot oil.
8. Ready to serve.
   

Braised Seafood Noodles

 

Ingredients

2 servings of yellow noodles

6 prawns - peeled and deveined

6 slices of thinly sliced pork

6 cuttlefish rings

6 slices of fish cake

few stalks of chye sim

1 cup of pork broth

1 tbsp chopped garlic 

2 tbsp vegetable oil

Seasonings

1 tbsp oyster sauce

2 tbsp soy sauce

1 tsp white pepper

pinch of chicken powder

 

Method

1. Add oil to wok.  Fry half of chopped garlic till aromatic.  Add noodles and stir fry over high heat for a few minutes.  Remove from wok and set aside.
   
2. Add another tablespoon oil to the wok.  Add the rest of the chopped garlic and fry till aromatic.  Add pork slices, prawns, cuttlefish rings and fish cake and fry over high heat for one minute. Pour seasonings over ingredients and do a quick stir fry over high heat.  Add pork broth.  
3. Return noodles to the wok.  Add green vegetables.  Cover and bring to a boil.  
4. Continue to cook for a few minutes.  Remove cover.  Stir in some cornstarch solution to thicken the gravy.
5. Ladle into serving plates and top with fried shallots and pork lard if desired.