Yummy Cod Fish – For busy mommies

Yummy Cod Fish – For busy mommies

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.

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Chicken Tang Hoon Soup 冬粉鸡汤

Chicken Tang Hoon Soup 冬粉鸡汤

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)

Feng He Garden Soy Sauce Chicken 丰禾园香滑鸡

Feng He Garden Soy Sauce Chicken 丰禾园香滑鸡

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.

Preparation:

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.

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Mushroom Chicken Soup

Mushroom Chicken Soup

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.

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Mushroom Chicken Soup TAGlicious Feng He Garden best

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.

Mushroom Chicken Soup TAGlicious Feng He Garden best

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.

Mushroom Chicken Soup TAGlicious Feng He Garden best

Note:

Disclaimer: This is not a sponsor post, any opinions are on my own.

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Posted by Grace Tan