23Nov, 2023
Braised Chicken with Tri Mushrooms 三菇焖鸡

The hype of CNY is almost gone in a twinkle of the eye. Time flies like nobody business. And most of us are back on our regular tracks once again, doing our routine day in day out. So here we are, back in our kitchen once again, fussing up all the non festive regular dishes once more.

And since a regular day job has killed much of my time, cooking on working days are somehow hindered by the limited hours in the night. Hence, whenever I decide on a braised dish over the weekend, it’s generally more productive if I whip up a larger portion of it before splitting them into smaller servings and had them freeze for reheating on weekdays evenings. It’s really a quick meal anytime especially when you are all dead beat at the end of the day but yet craving for that home cooked goodness.

Braised dishes are particularly suitable as one pot dish. All you need is to whip up some rice, and you could enjoy all the goodness from this pot. The probable best part of it all would be the fuss free cooking and minimal washing up. And the longer you had it braised, the more flavourful it turns out.

You could control the sweetness of the braised sauce as well if you were to cook this at home too. As compared to the braised dishes that are served at the stalls which are often found to be too saltish, the one that is churned up from home is definitely a winner.

And because I am such a fan of all mushrooms, including three varied types of them into a flavourful braised chicken dish, compiled with extra vegetables such as carrots and brocolli, it’s essentially a good blend of protein from the chicken and vitamins from the mushrooms and vegetables.

Hope everyone will enjoy this dish too !!

Braised Chicken with Tri Mushrooms 三菇焖鸡


Recipe type: Main

Cuisine: Chinese

  • Some cooking oil
  • Some shitake mushrooms, sliced
  • Some enoki mushrooms
  • Some buna shimeiji mushrooms, chopped
  • 2 tbsp of cooking oil
  • 2 tbsp minced garlic
  • 5 pcs of sliced ginger, cut into strips
  • 4-5 stalks of spring onion, sectioned
  • 1 small red onion, sliced
  • some broccoli (optional)
  • some carrots (optional)
  • 16 pcs of mid-joint wings
  • 2 tbsp light soy sauce
  • 2 tsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 2 tsp corn flour
  • 2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 2 tbsp shaoxing (chinese) wine
  • 350ml water
  • 2 tsp corn flour
  • 2 tbsp water





19Nov, 2023
Spinach Tri Eggs Macaroni Soup 苋菜三蛋通心粉汤

Riding on the wave that a number of spinach soup stalls has sprouted up recently in our local hawker centers, I decide to cook this soup too ! Well although spinach is generally good for health as advertised, but based on what the old folks say, not everyone is suitable to consume spinach because too much of it tends to be too “cooling” for the body in the Asian context. And furthermore, with the addition of century eggs and salted eggs, I do wonder if it is really that healthy as advertised.

Nevertheless, I feel everything should still be consumed in moderation and that would be generally fine. It’s not as if you are gonna have all the eggs on an everyday basis. So this soup is still good in its own context. In fact, I think without all the century eggs and stuffs, it probably won’t stand out as much too. And pairing tri-eggs with spinach seem ideally compatible. And it’s the first time I am having macaroni this way, and I suppose it works pretty decently too !

You can use any soup base for this to your preference. Whilst some will probably prefer an ikan bilis soup base, I used a pork bones and chicken one instead. And with additions such as mushrooms, minced meat and slice pork to accompany the soup. So it’s literally a soup packed with alot of ingredients indeed.

The spinach tends to shrink quite a fair bit after cooking so don’t be intimidated by throwing one huge bunch of them to cook. I tend to remove the stems and pluck only the leaves from the spinach for cooking because some of the stems can get stringy and difficult to eat after cooking. And spinach are known to contain alot of sand, so be mindful to wash and rinse them a few times before cooking too.

This soup is really delicious and I will cook it again using an ikan bilis soup stock the next round !