Ingredients: 1 Slice of Cord fish 6 gloves Garlic minced 3 tsp FH Garden Soy Sauce 1 tsp Water Coriander/spring onion for garnish
Preparation: 1. Add a splash of oil and pan fry the cod slice for 5 minutes on each side, or until it cooked through. The cod is cooked through when the flesh flakes easily with a fork. Transfer it to a serving plate. 2. In a small bowl, mix lukewarm drinking water and soy sauce together, put it aside. 3. Fry minced garlic till fragrant, off the fire, and pour it into the bowl of the mixed water and soy sauce. 4. Pour the sauces over the cod fish.
Ingredients: 1 packet tang hoon 5 chicken leg cut into 2-3 parts 3 whole shallots sliced 2 clove of garlic choped 1 tbsp FH Garden Dark soy sauce 1/2 cup FH Garden Soy sauce 1.5 litres of hot water White pepper Spring onion, diced, for garnish
Preparation: 1. Marinate chicken with dark soy sauce. Set aside for half an hour. 2. Heat about 2 tbsp of oil, fry garlic and shallots till fragrant 3. Add chicken ans stir fry the chicken till half cooked 4. Add soy sauce 5. Add hot water to boil together with chicken for 10 minutes. 6. Add in Tang Hoon and boil till transparent. 7. Serve immediately with chopped green onions. (Optional)
Ingredients: 1 kg Chicken thighs 8 tbsp FH Garden Soy Sauce 24 tbsp water Spring onion for garnish
Note: The ratio of soy sauce and water is 1 : 3, however, it can be adjusted according to your personal preference.
1. Mix soy sauce and water in a pot. Bring to boil. 2. Rinse chicken thighs well and pat dry with paper towels. 3. Put the chicken thighs into the boiling sauce for 5 mins. Turn off flame. Cover with lid and let the chicken thighs soak in at least an hour before serve.
Note: Serve hot, remove the chicken thighs from the pot and arrange on a plate. Reheat the sauce and pour over the chicken.
This mushroom chicken soup brings me back to my childhood time when my mother used to cook for us. Now is my turn to cook this dish for my kids and hubby. This recipe is rather simple. It only requires 40 mins cooking time in total yet u can get a bowl of super yummy and full of goodness soup.
Mushroom Chicken Soup Recipe by Taglicious’s Mummy (Serve 3-4 pax)
Ingredients 1 Kampong Chicken (about 1.2kg) 1 CAN button mushroom 5 slices ginger Few stalks of coriander 2 tablespoons Sesame oil (I used Ghee Hiang brand) 900 ml water 2 tablespoons Soy sauce ( I used Feng He Garden brand) 50 ml Hua Tiao Chiew 0.5 teaspoon salt Pepper to taste Used Le Creuset 22cm Marmite Pot.
Steps: 1. Sauteed the ginger with sesame oil till fragrance 2. Add in chicken & stir fry for 3 mins 3. Add in button mushrooms, coriander & water. 4. Bring it to boil. Cover the lid and cook for 30 mins under low fire. 5. After 30 mins, use a spoon to scoop out oil. 6. Remove the coriander. Add in salt, light soy sauce, some dashes of sesame oil. 7. Add in the Hua Tiao Chiew wine last and off fire to serve.
Disclaimer: This is not a sponsor post, any opinions are on my own.