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.
1.5 tablespoon light soy sauce (I used Feng He Garden soy sauce)
0.5 tablespoon sesame oil
Dashes of white pepper
2 teaspoon corn flour/starch
Steps as follows or Follow the pictorial below. 1. Mix the meats & veggies together. 2. Add in soy sauce, sesame oil & pepper and keep mixing for 5 mins at one direction. This will make the meat mixture QQ. 3. Add in the corn starch/flour and mix well for another 2 mins. 4. Take a wanton skin. Add a big portion of meat mixture in the center. 5. Wrap it up like an open flower. Line them on the plate and top with a small pcs of salted egg yolk. Repeat the rest until u finish all the meat mixture. 6. Heat up a steamer. Steam the meat dumpling for 10-12 mins under high heat. Serve it hot!
Ready to send to steamer for hot bath. 🙂 Note: 1. Some Siew mai recipes call for fish paste, you can add in 100g fish paste to this recipe too. However, please adjust the soy sauce as some fish paste is very salty. 2. If you are not using Feng He Garden light soy sauce, I will suggest to add in 1-2 teaspoon of sugar for sweetness. 3. You can find Feng He Garden Sauce from the following link. Do join me at my Facebook page Taglicious
Who love Yakitori? Yes, the sweet & savory chicken skewers are so yummy and good to eat it. It’s so simple to make it at home too. You can put as many chicken meats and veggies u want without burning a hole in your pocket (You need to pay $2 or more for one small skewer). Best part is you know what is in the sauce too. As you know, I am a big fan of Feng He Garden light soy sauce. I simply love the sweet taste from the first extract light soy sauce. Any dish taste so good with this sauce in it. Hee hee!
Yakitori Sauce (For 2 chicken thighs – 12pcs Yakitori) 3 tablespoons light soy sauce (I used my favourite Feng He Garden first extract premium light soy sauce) 3 tablespoons Mirin 2 tablespoons Water 15g rock sugar/1tablespoon of sugar 3 slices of ginger 1 stalk of spring onions
Steps: 1. Mix everything in a sauce pan and bring it to boil. 2. Lower the fire and cook for 5 mins. 3. Strain the sauce and set aside for later use.
Chicken skewers 2pcs boneless chicken thighs Colorful capsicum/leeks (At your choices) Bamboo skewers (Soak in water for 1hr)
Steps: 1. Cut the chicken thighs/vegetables into small pieces. 2. Marinate it with homemade Yakitori sauce for at least 30 mins or more. (The longer u marinate, the more favorable it will be). 3. Skew the chicken, veggies at your choice using the soaked skewers. 4. Apply the remaining Yakitori sauce on the chicken skewers till you get nice colored and cooked Yakitori. Serve it hot!
Note: Disclaimer: This is not a sponsor post, any opinions are on my own.
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.