It’s finally the last working day of the week ! Although it has been a short working week for me, but it was still a tiring one, considering that I had spent most of the off days in the hospital again. So I guess I really need to de-stress myself, and cooking and retail therapy is hard at work now !! LOL.
It’s the double 11 day today where online sales are going like frenzy. I always thought that double 11 is a symbolic day for couples, since it sounded like 一心一意 or 全心全意 that kind of verses. And what’s more many couples like to tie the knot on such days as well. But someone actually wished me a “Happy Singles Day” today which dawned on me that, it’s actually a day for singles as well ! LOL !! No wonder all the online platforms are going on huge sales discounts. For couples, they find all the reason to shop for each other on this special day, for singles it’s a day to splurge on yourselves to “commemorate” the day ! Hahaha !! All the marketing gimmicks and all sorts of excuses for retail therapy all right !!
Regardless of which, it’s still a great day to shop shop shop and shop !! I have my fair share of online shopping already. Have you had yours too ? Hehe !! Friends always say I am “evil” because I always encourage them to buy buy and buy things. Better to get it than have regrets later and then keep harping on it right ? 😀
Ok, let’s hop back to the Lemon Garlic Chicken. It’s a very refreshing dish as the tangy taste of the lemon paired with savoury garlics and tad of sweetness together with ginger juice makes an ideal combination. And pan frying it with olive oil adds the extra fragrance all together. Fresh boneless chicken thighs from PurelyFresh online is best used for this dish !
Hope everyone has a great weekend ahead ! Enjoy !!
Lemon Garlic Chicken 柠檬蒜蓉鸡
Recipe type: Main
4 pcs of boneless chicken thigh
1 tbsp olive oil
1 tbsp light soya sauce
2 tbsp ginger juice (grate some ginger and squeeze out the juice by hand)
Tired of Kung Po Chicken already ? This Szechuan Peppercorn Chilli Chicken with Shaoxing wine makes a perfect replacement for it ! It’s much more aromatic in terms of fragrance because of the Szechuan peppercorn and the blend of spices and seasoning used makes this dish a perfect companion with plain rice or congee.
I think I am rather a “chap cai peng” person, as in I love a variety of dishes to go along with whenever I had rice or congee. I always enjoy looking at the spread of food served at the mixed vegetable rice stalls because of its vast varieties and also the reason why it’s so popular is probably its closest resemblance to home cooked food.
And this Szechuan Peppercorn Chilli Chicken with Shaoxing wine should make it to one of my favourite home cooked dishes so far. If the stalls were to present this as one of their “chap cai” dishes, I am sure it will be quite a hit too !
The peppercorn aroma that fills the house whilst cooking, is so tempting that members of the household were already sitting around with rice and congee, whilst waiting impatiently for the dish to be served ! In fact, I have to separate a portion for indulgence first while I prepare another serving for photo taking ! LOL.
Get some fresh boneless chicken from PurelyFresh online to prepare this delightful home cooked dish ! Very much fuss free and noob proof, this dish can be served up in less than half an hour too ! Enjoy !!
Szechuan Peppercorn Chilli Chicken with Shaoxing Wine 酒香花椒辣鸡丁
Recipe type: Main
3 pcs of boneless chicken thighs, cut into small pieces and marinate with 1 tbsp of light soya sauce for half an hour
1 tbsp Szechuan peppercorns, crushed (you can crushed them with the back of the spoon until it “burst”.)
5 dried chillies (soaked in water till soft and cut into small slices with the seeds removed. However, if you prefer very spicy, you can keep the seeds.)
Decide to give the usual lemon chicken a twist and replace it with orange sauce instead as I happen to have just bought some fresh orange juice ! In fact, I love anything fried chicken and I am sure whether adults or kids alike, no one can resist a crispy fried chicken anytime. And that’s probably why you see such fried chicken chains are sprouting out like nobody business in this small island. Be it korean brands or fast food chains, crispy deep fried chicken are always irresistible. I am no exception when it comes to this delectable dish !!
But today, I decide to churn it into something very local and chinese instead. Dunk the crispy chicken in thick orangey sauce and enjoy it with some starch, like what you gonna see from the economical rice stall kind. Even though I do have my korean, japanese or other indulgence at times, but most of my food cravings are still local and very asian generally.
The tangy and slightly sweet sourish sauce complements the chicken well and provides a very refreshing tune to the fried chicken. The marinade was well entrenched into the chicken and if you are lazy to cook the sauce, eating the crispy fried chicken on its own can be pretty enjoyable too ! Fresh boneless chicken thighs are a good match with this dish as they stayed succulent and moist throughout. So do remember to grab some from PurelyFresh online !
Finally we are into the last month of the year which also signifies the coming of a brand new year. Well, the mood has been very much jittery nowadays as there have been much trials and hiccups in life. But with the onset of a new year, I certainly do hope that there can be greater positivity and motivations instilled to allow for greater heights in all the pursuits that I am seeking for and of it all, definitely also wishes for the well being of everyone in the family as well. And I hope that this will also apply in favour to anyone who’s reading this !
Last but not least, the recipe ! Enjoy !!
Crispy Orange Chicken Chop 香橙脆鸡排
Recipe type: Main
4 pcs boneless chicken thighs
some cooking oil for deep frying
1 tbsp light soya sauce
1 tsp sesame oil
¼ tsp pepper
2 tsp custard powder
4 tbsp corn flour
350ml orange juice
3 tsp sugar
3 tsp corn flour + 2 tbsp water
I deep fried the chicken piece by piece to ensure the temperature of the oil does not drop too much to retain the crispiness. Also, lesser oil is needed if you cook in small batch.
This dish definitely marks the countdown of the Christmas festive !! I attended a cooking demo by McCormick recently and was kindly blessed with some of their best sellers. And I must say it really coincide with my plans to roast a chicken the following day. Although we all knew that turkey is a must have during Christmas, but because no one in the family favoured turkey at all, so we have the menu altered to replace it with a whole chicken instead. And with an overnight marinate with a fair bit of McCormick seasoning and spices, plus a 35 minutes or so of air frying time, a very fragrant and deletable roast chicken is ready to be devoured.
I was really glad to see that the whole chicken was beautifully roasted with an even golden brown shade of hue. Because I vividly remember my first whole chicken roasting was quite a pain with uneven colouring and a super long air-frying time despite the taste being really good. But this time, it’s not only pretty to look at, having shorter roasting time and taste being awesomely succulent and the juices were well retained as well.
I think I do have quite a fair bit of McCormick herbs and spices, because I much adored the intensity and aroma of them. In particular, their garlic and onion powder are two of my most frequently used seasonings in my kitchen. These seasonings also greatly shortened much of the preparation time for cooking and provide an equally good amount of fragrance into our home cooked dishes.
And instead of using the grill pan for the air fryer this time, I lay the whole chicken entirely on the wire rack to be roasted instead. And this somehow results in a very uniform tone as air circulation is able to reach every part of the chicken as compared to when you are resting the chicken on the pan itself and you would probably need the extra hindrance to remind yourself to flip the chicken on the other side during the half roasting time or so.
Brushing it with a layer of honey, I allowed the roasted chicken to lay in the still hot air fryer after roasting to allow for the honey to be slightly absorbed into the chicken skin before removing it to serve. This gives the Roasted chicken an even healthier and beautiful golden brown tone.
Get your fresh whole chicken from PurelyFresh online today to prepare this Christmas Roast Chicken in in celebration for the festive !
Merry Christmas in advance to all and may everyone enjoy feasting on this merry making day !!
Christmas Roast Chicken 圣诞烤鸡
1 whole chicken, approximately 0.8-1kg
10 pcs garlic
1 small red onion, cut into quarters
3 pcs whole bay leaves
2½ tsp mixed herbs/Italian seasoning
2½ tsp garlic powder
2½ tsp onion powder
½ tsp salt
1 tsp freshly ground black pepper
¼ tsp paprika powder
1 tbsp olive oil
2 tbsp honey
Wash and clean the chicken well. Pat the chicken as dry as possible using paper towels. Stuff the cavity of the chicken with the garlics, red onion and bay leaves. Stitch up the cavity using toothpicks. Rub and massage all the rest of the ingredients (except the honey) all over the chicken. Set aside the chicken overnight in the fridge.
Air fried the chicken on the rack at 180 degrees C for approximately 30 minutes or until cooked. Remove the chicken and using a pastry brush, brush the honey all over it. Bring the chicken back to the still hot air fryer and leave it in for another 5 minutes.
Serve the roast chicken with fries or salad as desired. Enjoy !
1) To test for doneness of chicken, use a skewer to poke through the thickest part of the chicken, usually the thigh area. If the skewer can go through easily, it means the chicken should be cooked already. 2) Apply the honey too early will cause it to burn easily if air fried for too long. Hence, it is last applied and using the remaining heat of the air fryer to allow it to be absorbed onto the chicken skin.
Ever since several years back, when we stopped having steamboat for reunion, cooking each and every style of the favourite home cooked dish has become an almost yearly tradition since. And without fail, meatballs or ngoh hiang is a must have on the reunion table every year. I guess anything that’s deep fried will excite every kid and probably that explains for my penchant for such since I was a kid. Of course, we don’t get to enjoy the “luxury” of getting all sinful whole year round. Hence, we make sure that everyone gets to eat all that that’s loved during the reunion. So coming this reunion for CNY, has everyone started brainstorming for their dishes ?
It so happened that this year reunion falls on a weekday. Hence, those working adults might have some issues on preparing reunion dinner if they were to cook. I believe something simple and straightforward and which could cater to the entire household, including the kiddos, is a must.
So I decided to give the traditional meatballs a little twist and incorporate them into a chicken wing that has been deboned. And what you eventually get is a whole lot of meaty stuffs that’s so easy to devour and yet perfectly healthy too, because I have them air fried instead of deep frying them ! So feel free to devour as many as you can.
And most importantly, you can prepare this in advance and on the day of cooking itself, all it takes is a good 10 minutes with the air fryer and you will have all the guests “stealing the wings” way before reunion dinner officially commenced because they look and taste that irresistible. So you better ensure you prepare as much in advance coz you never know when a stock-out situation might just happen before the actual meal !!
And do ditch the long queues at the supermarkets by getting your fresh groceries from PurelyFresh online today and have them delivered right to your doorstep !
It’s back to some simple home affairs cooking now that I am back and settled. How I surely wish my holidays can last as long as it was and I didn’t have to come back still ! Holidays are never too long to begin with and always too short to end. And being back means I can kick start my kitchen firing once more but I have been gearing up with a lot of steamboats recently to lessen the “guilt” that was indulged in during my trip earlier and also attempting to make it a point to eat healthier if that’s in anyway possible.
I still had a whole chunk of pictures to be compiled from the trip which I would really love to share here. Especially the cooking cum baking class that I have gone for. I really love the cosy ambience of the house from the instructor, her warm hospitality and detailed teaching, feeding me with lotsa information about their local foodstuffs and such. Till now, I am still having fond memories of it and perhaps that’s one of the greatest achievement unlocked during the entire trip. I shall work on the pictures soon and pen them down quickly before the memories weakened, I promised !!
Donkey years ago, I used to have had a little cafe that was jointly run with a partner. And I remembered our specialty has always been the Grilled Chicken Chop because it’s a little recipe that we have concoct over the years on how we loved it to be done. And if you make the extra effort to grind some ginger juice as marination for the chicken, I am sure the end result is a definite win-over. To spruce it up a little, a fragrant spicy dressing was also prepared this time to add that additional twinge of sweet savory spice to the dish. The chicken appears to be less “heaty” as compared to being eaten on its own and the extra dressing just make it perfectly to the bowl of rice as a gravy sauce idea too.
And remember I said I gonna make better use of my air fryer too ? This chicken chop is being air fried and the dressing is being stirred and mixed under a microwave too !! Imagine how effortless this dish turns out to be ~~ It’s simply loves, isn’t it ??
Grab your fresh boneless chicken and other fresh produce from PurelyFresh online to cook up this dish today !
Hope everyone enjoys this simple home cooked fare !! 🙂
Grilled Chicken with Spicy Fragrant Dressing 麻椒鸡扒
Recipe type: Main
2 boneless chicken legs
2 stalks coriander stems, minced
3 chili padis, minced (or more if you desire more spicy)
Spicy, sweet and deliciously savoury is how I gonna described this dish. The sauce infused well into the chicken during the stewing and the thick luscious sauce makes a good gravy topping for the rice ! The mom even commented that the sauce is really good and she had it well with the rice alone, even without the chicken.
I really wish I can be cooking on a full time basis nowadays.. LOL. But well, I think that’s quite far fetched a dream for me at the moment. So well, sometimes I quite envy those with a complete family where you can cooked for all your loved ones and seeing their satisfied tummies and happy faces at the end of the meal. Of course, I also understand everyone lives’ are different so if God has meant for me in a different note and going through an extraordinary path, I will take it in my stride and live on. Whether or not things will work out in my favour, I am not sure but as long as I press on, I believe things will definitely turn out for the better. So am trying to stay positive as much as possible !!
Turning to cooking or baking is a solace nowadays, but perhaps without the washing up ! Haha ! Hence, one pot and generally straight forward cooking has to be the way. This Szechuan Styled Stewed Chicken legs fits all the bill and certainly lives up to the expectations.
Get your fresh whole chicken legs from PurelyFresh online to whip up this pleasantly enjoyable dish today !!
Szechuan Styled Stewed Chicken Legs 川式焖鸡
Recipe type: Main
2 whole chicken legs
1½ tbsp cooking oil
1 tbsp chopped ginger
2 tbsp chopped shallots
2 tbsp minced garlics
2 tbsp chopped spring onion (with more for garnishing)
Cooked this dish to go with congee on an ultra humid weekend !! Yes, it’s congee again for the umpteenth times because that’s all is in the craving now !! So was looking for suitable dishes to go alongside with congee when I noticed this really simple and fuss free one, especially when I had the chicken air fried prior to stir frying, this makes everything so much easier too.
You may have heard of Kam Heong prawns or other kinds of seafood which is usually being called for in this dish. However, I gave it a slight twist and used it on a poultry instead. Because seafood would be too heavy a meal for a brunch, this Kam Heong Chicken makes all the sense to be presented and I really enjoyed how the blend of seasoning that comes about. Refreshing lemon juice blending with savoury oyster sauce and infusing with the dried shrimps, chilli padis and fragrant curry leaves. It’s a delightful combination I may say and the fact that I actually air fried the chicken instead of deep frying them prior to cooking makes this dish all the way healthier with much convenience too.
It’s a well mix of spiciness, sourness, sweetness and brilliantly savoriness in this dish. Yes, it’s a pretty much all in one there. The dried shrimps enhance the flavor whilst the curry leaves gives a further boost to the fragrance of the dish.
And because fresh chicken thighs from PurelyFresh are used in this instant, you can easily get the guys over at the online store to assist with the proportion of the chicken cuts into smaller pieces at no extra charge. This dish makes an awesome home cooked dish anytime and it is definitely going into my preserved collection of homely recipes.
Hope you guys will enjoy this dish too !! 🙂
Kam Heong Chicken / Fragrant Chicken 甘香鸡
Recipe type: Main
2 whole chicken thighs, cut into smaller pieces
2 tbsp cooking oil
2 tbsp minced garlic
1 tbsp dried shrimps, soaked in water till softened
I have been trying much to eat healthier these days. Starting with brown rice which I used to detest, but has generally becomes very acceptable nowadays. And also trying to prepare a home cooked soup as often as possible.
It’s not difficult to prepare any soups, basically is “dumping” everything into a soup boiler or slow cooker which is what I did and allowing it to simmer for a couple of hours. But the question is perhaps what kind of soup is good for what purpose. I have quite a penchant for Herbal soup recently because it somehow helps to “warm up” my body which is rather on the “cold” side. On a Chinese medical note, the herbs used in Herbal Chicken Soup can help to alleviate the “chills” in the body.
Here’s a pictogram on the different herbs that I have used in the soup.
And here’s a very practical summary of the individual herb’s benefits and purposes :
(With credit to : http://www.homemade-chinese-soups.com/chinese-herbs.html & http://www.globalhealingcenter.com/natural-health/health-benefits-of-american-ginseng/.)
Chinese yam 淮山has been recorded as having the ability to enhance vigour, promote muscle growth and repair worn-out tissue, and alleviate bodily weakness after a long-term illness. This Chinese herb has also been used to counter diabetes, diarrhoea, kidney defects, coughing and dehydration. It can, however, cause frequent urination and perspiration.
Chinese Angelica Root 当归 has a very important place in women’s health. It is highly valued for the treatment for a host of women’s illnesses. It is supposed to strengthen the blood, nourish the female reproductive organs, regulate menstruation and alleviate period pains.
Chinese Wolfberries 枸杞子 is a natural supplement for improving eyesight especially if poor eyesight is caused by malnutrition, vessel expansion and inflammation. Consuming wolfberries may help if you experience eye strain from staring at computer screens and documents for long periods of time. Wolfberries are also beneficial for the liver.
Codonopsis Root 党参 promotes salivation and aid digestion, relieves diarrhoea and severe coughing, reduces nausea and weakness after severe bleeding. Activates metabolism and improves blood circulation, stabilises nervousness and counters extreme mental and physical fatigue.
American Ginseng Root 泡参 influences energy metabolism by helping muscles work longer before becoming fatigued. It promotes normal blood sugar, boosts the immune system, soothes intestinal irritation and supports normal brain function, memory and thought.
Red Dates 红枣 contains Vitamin B, C, E, P, phosphorus, calcium, iron and more. It is also found that cyclic adenosine monophosphate found in red dates can slow down the growth of cancer cells.
Solomon’s Seal 玉竹 contains Vitamin A and is believed to be moisturising and therefore an excellent Chinese herb for use in dry winters where skin tends to become very dry. It is also used in the lowering of blood sugar levels and prevention of hardening of the arteries. Solomon’s seal is believed to be excellent for alleviating a host of ills, including throat and lungs ailments. Excellent for diabetic patients suffering from thirst and dryness.
Hopefully this little summary can enable all of us to have better understanding of the benefits of the herbs use and at least we understand what we are actually eating and how they are affecting our health.
And I have the habit of blanching any poultry in boiling water (沸水) prior to simmering them in the soup to remove the excess oils and impurities so that the soup can turn out clearer. I would also do an extra step of skimming off the oils and impurities that float onto the surface on the soup a second time, to ensure the soup is even clearer. Might seem tedious and extra but since the time and effort is already taken to ensure a healthy soup is brewed, might as well ensure what you gonna have is something that’s pure and good for its best purposes, isn’t it ?
And fresh chicken from PurelyFresh online is what I used to ensure the home brewed soup is at its all time goodness !
Chinese Herbal Chicken Soup 中式药材鸡汤
Recipe type: Soups
1 whole chicken leg, bone in
1 pc of chinese yam
2 pcs of chinese angelica root
2 pcs of codonopsis root
1 tbsp wolfberries
3 pcs red dates
4-5 pcs of american gineseng root
4-5 pcs of soloman’s seal
600ml of water
salt / chicken powder to taste
Cut the chicken into small pieces and blanch them in boiling water for approximately 1 minute.
Drain the chicken parts well.
Place all the herbs,chicken and water in a slow cooker and allow it to simmer for approximately 3 hours on “auto” mode. Alternatively, you can simmer it over a stove top for around 1 hour.
Add and adjust salt or chicken powder to taste. Serve hot.
I was trying to read up what’s the link between General Tso and the chicken dish but as from Wikipedia, it seems that there was no real connection between the two. In fact, it’s a Chinese dish that’s made popular in the North America and it comprises of a deep fried chicken dunked in a sauce that’s made primarily of rice vinegar, soy sauce, sugar, dried chillies amongst other things.
And the core ingredient in the dish is mainly the rice vinegar that gives the dish all its fragrance and popularity. But not everyone could stand the strong pungency of the vinegar taste, hence I have modified it to something that’s very much acceptable and together with the right proportion of the other seasonings, the dish is happily being devoured ! LOL.
On the first instance, you might probably associate this dish to our Kung Po Chicken 宫保鸡丁. But even on first taste, you can sense the distinct difference. It’s probably like a hybrid of Kung Po Chicken with Sweet and Sour because of the vinegar involved. It’s kind of savoury sweet and spicy with a very faint tad of sour.
And another distinct difference is that the chicken would have to be coated and deep fried before they are being drenched in the sauce. Though it’s an extra step involved, but the end result is really good. The sauce manages to coat the deep fried chicken in entirety and serving it alongside with some rice or congee makes it a pleasantly appetising dish.
It’s the long weekend this week !! So it’s just the perfect time for me to stay in and cook till my heart’s delight !! How about you ?? ^-^
Grab some fresh boneless chicken from PurelyFresh online to serve up this dish ! They are able to dice the chicken neatly for you at no additional charge too ! All you gotta do is to request… 🙂
General Tso Chicken
Recipe type: Main
220g boneless chicken leg, diced
5 dried chillies, soaked in water till soft and de-seed
2 chili padis, diced (optional)
1 tbsp minced garlic
3 slices ginger, minced
¼ onion, sliced thinly
3 stalks spring onion, cut into sections
5 tbsp corn flour
some cooking oil
For the Chicken Marinade:
1 tbsp light soya sauce
1 tbsp shaoxing wine
2 tbsp rice vinegar
2 tbsp light soya sauce
½ tbsp dark soya sauce
1 tbsp sugar
1 tbsp shaoxing wine
1 tbsp kecap manis (sweet soya sauce)
½ tsp chicken powder
2 tbsp water
pinch of corn flour
1) Try to cut the chicken into even dice sizes so that they can be evenly deep fried. 2) You can omit the chilli padi if you prefer it less spicy. 3) If you find the taste of the vingear too strong for you, you can adjust with more sugar.