2Des, 2023
Szechuan Peppercorn Chilli Chicken with Shaoxing Wine 酒香花椒辣鸡丁 – Eat What Tonight


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

Cuisine: Chinese

  • 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.)
  • 2 tbsp cooking oil
  • 1 onion, sliced
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • ½ tsp pepper
  • 2 tsp sugar
  • ½ tsp dark soya sauce
  • 1 tbsp shaoxing wine
  • 2 tsp corn flour, mixed with 2 tbsp water
  • ¾ tbsp salted soya beans (豆酱)
  • 250ml water



20Nov, 2023
Ginger & Chilli Stewed Chicken 辣姜焖鸡

Some of you asked me how many people do I usually cook for. Well it’s usually cooking for one or two servings the most. Probably many would find it cumbersome to just cook for one especially since it seriously doesn’t make economical sense to do so. Even buying groceries such as a pack of vegetables would probably take you a couple of days before you manage to clear it. I don’t deny that fact though. But I got so tired of dining out or packed away food that somehow despite the extra effort, I would want to try to cook my own meals as much as possible. Though sometimes this effort might prove fruitless on work days, but I would definitely make it a point to prepare some home-cooked meals over the weekends.

And also because weekends is the only time when I can seriously enjoy the little space I had of my own and be indulge in whatever I wanna do on my own me-time for liked a straight 24 hours. Waking up late, binge drama watching, snacking non-stop, couching like a Garfield and taking my time to prepare some piping hot meals for myself. Especially after I went through a cancer surgery 3 months back, this somehow give me the realization that I ought to do lead my life happily and do what I just want to do. Because you never know what’s going to happen next.

So I prepped this easy Ginger and Chilli Stewed Chicken earlier and served it on with some plain congee. Typically like a chinese Teochew mui dish, and adding on with some egg rolls and green vegetables. It was simple and yet satisfyingly delicious. Hope this little recipe will inspire you to make that extra little effort to cook for yourself.

Happy weekends !

15Nov, 2023
Chilli Fishcake Balls – Eat What Tonight

Why I choose to call these fishcake balls is because they are simply a hybrid of fishballs, meatballs and fishcake. They aren’t exactly fishballs to begin with because I’ve added minced meat to them and they aren’t meatballs either as it contains both additional fish and prawn meat. But the texture of it feels like an in-between of the fishballs and fishcake, and so that’s how the term fishcake balls come about ! While I understand traditional fishball use typically yellowtail fish, I used barramundi fish for this recipe and also feel that any white fish slice would suffice as well since the intention is not about making traditional fishballs in this case. But more on finding different ways to utilize our daily white fish instead of the usual ways of steaming, frying or even braising them as they are.

And surprisingly, they were so good that I had it consecutively for 2 days and am still missing them. You can simply add them to any homecooked soup to enjoy on its own or go along with a noodles soup as an addition. Whilst I tried deep-frying these chilli fishcake balls as well, I would think they taste so much better on a soup base than being deep-fried anytime.

If you are looking for something without spice or kids friendly, simply eliminate the diced chilli padi as an ingredient, you will get some awesome fishcake balls that everyone in the household can enjoy. And if you are thinking it might be too complicated to beef up, well I can honestly say that it’s actually quite a breeze. The only part where more effort is involved … is probably the mincing of carrots ! LOL. Otherwise the rest of it all are literally quite effortless.

And here’s the recipe to share !