INGREDIENTS: 10 pcs chicken drumlets 3 Tablespoons Feng He Garden Soy sauce 1/4 tsp Feng He Garden dark soy sauce 1 tablespoon honey 1/2 teaspoon garlic, minced 1/2 teaspoon ginger, minced 1/2 teaspoon sesame oil 1 teaspoon cornstarch 2 teaspoon water Salt and pepper to taste sesame seeds, toasted 1 tbsp chopped spring onion DIRECTIONS: 1. Season chicken drumlets with salt and pepper 2. Bake chicken drumlets in preheated oven at 200C for 30 minutes. 3. In a sauce pan mix together soy sauce, dark soy sauce, honey, garlic, ginger, sesame oil and bring to boil. 4. Make a paste with cornstarch and water, add to the sauce when it start boiling. 5. Cook until the sauce thicken 6. Toss in chicken wings, stir to coat well. 7. Sprinkle toasted sesame seeds and spring onion for garnish
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!
Juicy Yakitori!
Note: Disclaimer: This is not a sponsor post, any opinions are on my own.
One dish meal make wonder! Happycall “clay pot” chicken rice which my family enjoy a lot. This time I tried Feng He light and dark soy sauce. I got it from the recent food fair. I am happy with to the result.
Yummy one pot rice!Happycall “clay pot” Chicken Rice (Serving for 3-4 pax) Ingredients 180g rice (washed) 240ml water 12pcs winglets (Can be any part of chicken) 6pcs dried mushrooms (Soaked and sliced) 3 tablespoon minced garlic 1 stalk chinese sausage (sliced) 1.5 tablespoon dark soy sauce 1.5 tablespoon light soy sauce 1 teaspoon sesame oil 1.5 oyster sauce (optional)
Follow the pictorial for steps
Ingredients needed
Marinate it for at least 1-2hrs
Note: 1) For those without this sauce, pls add in some sugar and 1 tablespoon of oyster sauce to add a little more flavor. 2) No worry with no Happycall. This can be done is rice cooker too. 3) Please adjust water to cook rice as I used my rice cup to estimate the measurement to share with u 4) Cooking time varies as everyone stove is different.
Look at the “char” part! Simply loving it! Do join me at my Facebook page Taglicious
They are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. Their mission is simple: “To make authentic Chinese cooking accessible to all, anytime, anywhere. We believe in teaching you the secret sauce behind each recipe”.
If you love Hainanese chicken rice, then you MUST try this equally delicious and easy-to-prepare Cantonese braised soya sauce chicken. Only 20 minutes active time to make!
SO WHAT IS SOYA SAUCE CHICKEN?
Unlike Hainanese chicken rice (the other famous chicken dish in Singapore), Soya Sauce Chicken (or Si Yau Kai in Cantonese) is a Hong Kong style chicken dish which is slow braised over low fire in an aromatic stew of spices and dark soy sauce. It is typically served with noodles or rice. Thanks to the slow braise, the chicken remains moist and ultra tender, while the skin is incredibly smooth and flavourful.
HOW TO MAKE SOYA SAUCE CHICKEN
Here are all the ingredients needed for this dish
Remove the chicken innards and exfoliate the chicken skin with coarse salt. Rinse well and pat dry, then rub in the marinade ingredients all over and inside the cavity. Leave to marinate for 30 minutes.
Wash the spring onions. Remove the skin from the ginger and slice it thinly. Then peel the shallots and garlic, then bruise slightly with the blunt surface of your knife.
Add the glaze ingredients together to form a syrup for later use.
In a small, deep pot, heat up 1 TBsp of oil over medium heat. Then add in the garlic, shallots, ginger, cinnamon stick, star anise and bay leaves and fry until aromatic.
Next, add in the 1 litre of water, 1.5 cups of dark soy sauce, spring onion and rock sugar, and bring to a boil over high heat.
Once boiling, hold the chicken by its neck, dunk it into the boiling mixture, then lift it back out. Repeat this dunking process three times. Watch the video for a clearer demo!
Turn the heat up to high for 10 minutes to complete the cooking process. Remove from heat and allow the chicken to steep in the sauce for 15 minutes. Next, transfer to a plate and brush with maltose syrup followed by Chinese rice wine.
Allow the chicken to cool, then chop it up and serve with rice or noodles.
MARKETING TIPS
Fork out premium dark soy sauce. Dark soy sauce is the star of this dish, so don’t be afraid to fork out for a premium brand. Today I swapped my usual Elephant brand Cooking Caramel for the more premium Feng He Garden Dark Soy Sauce (double the price but well worth the premium!)
Use fresh chicken, not frozen, for this dish where possible – it will make a huge difference to the taste and texture of the dish.
COOKING TIPS
Use a tall pot that fits the width of the chicken as it requires less water to cover the chicken. This way, the braising liquid will be more concentrated, resulting in a more flavourful dish.
Clean the chicken by rubbing it with coarse salt to remove the yellow membrane on the chicken skin. This helps to get rid of the odour and gives the skin a smoother texture.
Fold the chicken wings backwards into a ‘arm-lock’ before cooking. This way you can remove the chicken from the pot with a pair of chopsticks, without breaking the skin. Watch how I do it in the video here.
Dunking the chicken in hot water a few times helps to seal the juices nicely into the chicken due to rapid expansion and contraction of the skin.
Leave the chicken head and neck intact as they provide a good grip for easy dunking.
Test doneness by inserting a chopstick through the chicken thigh. If the juices run clear, the chicken is cooked through.
Recycle the gravy. Do not discard the braising gravy. You can refrigerate it and recycle it a few times to braise chicken wings or chicken thighs for another meal.
ADJUSTMENTS
Substitute maltose with honey if you can’t or don’t want to purchase a whole tub.
Use Chinese Rose Rice Wine instead of Chinese Rice Wine for a slightly sweeter aroma
Taste the dark soy sauce first before adding it to the water. Some brands can be quite salty, so you will need to adjust the amount of sauce added accordingly.
Salted Egg Yolk Chicken Katsu Burger by Wynnie Tan
No need to queue for your Salted Egg Yolk burger … you can now conveniently cook it at home any time without messing up your kitchen.
Method: 1. Buy ready-to-cook Chicken Katsu, 2. Air fry and set aside. 3. For 2 burgers , use 1 tablespoon of FHG Salted Egg York paste. 3. Add half a sachet of fine sugar and half a chilli padi to enhance the flavour. 4. Heat up the paste over fire till it is cooked.
