30Nov, 2023
Szechuan Styled Stewed Chicken Legs 川式焖鸡 – Eat What Tonight

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 !!

Enjoy !!  

Szechuan Styled Stewed Chicken Legs 川式焖鸡


Recipe type: Main

Cuisine: Chinese

  • 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)
  • 5 dried chillies, diced
  • 250ml water
  • 1 tbsp Sichuan peppercorn
  • 1 tbsp light soya sauce
  • ½ tsp pepper
  • 25g rock sugar
  • 1 tbsp rice wine
  • 1 tbsp oyster sauce
  • ¾ tbsp light soya sauce
  • ½ tbsp dark soya sauce
  • ½ tsp sesame oil




14Nov, 2023
Vegan Styled Char Kway Teow (Stir Fry Flat Rice Noodles)

Once in a while, I liked to go vegan ! And making it a point to do it once or twice in a month if I can. And this time with a vegan styled char kway teow. It was quite delicious though even without the eggs, meat or pork lard. A different kind of delicious, I would say. I dunked it wholesomely with fried tofu, lots of beansprouts and green vegetables and served it with some diced chilies padi at the end of it.

The cooking of the dish itself was quite speedy. The only time consuming part was panfrying the tofu till golden brown as we all know that tofu has a high water content and to fry them till they are crispy on the edges will take sometime. So what I did ideally was to dice them in smaller cubes as shown so that it will take a much shorter time to do that. Alternatively, you can also replace this step by using ready tofu puffs or beancurd puffs. And if you do have other vegan ingredients such as vegetarian fish cakes, you can also add them to this dish to liven it up more.

While I enjoyed this dish on its own and being able to tell myself that I am going vegan for that day with this meal, somehow it makes one feel less sinful too. So here’s to sharing this recipe which I hope will liven you up too !