Soy Sauce Chicken

Super easy recipe and all it take is 20mins cooking time before transfer into thermal pot.

Recipe adapted from https://honest-togoodness.com/soy-sauce-chicken-noodles-油鸡面-3/

Ingredients:

600ml water

¼ cup light soy

¼ cup dark soy

¼ cup huadiao wine

2tbsp Rock sugar cubes

4 garlic, pressed

Medium ginger

1 star aniseed

1 cinnamon stick

1 honey date

A couple of Bay leaves

Dash of pepper

Mini dried shitake mushrooms (no need to soak)

2 chicken legs


Method:

In a 3.5L inner pot, combine all ingredients for sauce mixture, add mushrooms and bring to rapid boil.

Add in chicken. When it starts to boil again, continue cooking for 8-10 minutes depending on the size.

Transfer to outer pot and it is ready after 45mins.

Airfried BBQ Honey Chicken Wings

Thank you Spice and Pan for sharing the recipe.  It was super delicious. My family gave thumb up for this chicken wings recipe.  So far, I have already cook twice for this recipe and sure will stock up some chicken wings and cook again.

Ingredients:
1kg of chicken wings
1 tablespoon of honey
1 tablespoon of oyster sauce
1 tablespoon of fish sauce (replaced with light soya sauce)
2 teaspoons of dark soya sauce
2 tablespoons of light soya sauce
1 tablespoon of ginger juice ( i replaced with 1 tsp of ground ginger)
1/2 teaspoon of white pepper
1/2 teaspoon of salt

Method:
1. Marinate the chicken wings with all the ingredients and leave in fridge for minimum 6 hours or preferably overnight.
2. Warm up the airfryer. Apply oil on the wire mash.
3. Place the marinated chicken wings on the wire mash.
4. Airfried it at 180 deg for 15 mins.

Steamed Chicken with Feng He Garden Black Bean Sauce

A simple yummy one dish meal serve with rice.  This dish I used black bean sauce, soy sauce and dark soya sauce from Feng He Garden.

Ingredients:

2 chicken legs, chopped into few parts

1 tbsp feng he black bean sauce

1/2 tsp sugar

1.5 tbsp feng he soy sauce

1/4 tsp feng he dark soya sauce

1 tsp sesame oil

1 tsp corn flour

3 slices of ginger, cut into strip

Garnish:

Spring onion

Chilli

Method:

1. Marinate all the above ingredients together for at least 2 hrs.

2. In a medium size steaming bowl, lay a big piece of cooking paper.

3. Pour all the ingredients in step 1 into the medium size steaming bowl with the cooking paper in it.

4. Wrap up the cooking paper and tied with a string. (I used the bamboo string used for wrapping bak chang.)

5. Steam under high heat in a wok for 25-30mins.

6. Garnish with chilli and spring onion. Serve hot with rice.

Fried Chicken

A big thank you to Simon Leong in a facebook cooking group.  It is a superb recipe.  Even my hubby commented that these is so much better than KFC.  Meat is very fresh and soft as I bought fresh chicken from wet market.  A indeed Must Try recipe.

Ingredients:
Flour Mix
200g All Purpose Flour
100g Corn Flour
100g Rice Flour
2 tbsp Fine Salt
1.5 tbsp Fine Ground Mixed Herbs (thyme, basil, oregano)
1 tbsp Ground Black Pepper
1 tbsp Ground Dried Mustard
2 tbsp Ground Paprika Powder
1 tbsp Ground Garlic Powder
1 tbsp Ground Ginger Powder
2 tbsp Ground White Pepper

1. Mix all the above in a bowl and set aside. Use sufficient to coat the chicken later in a plate. Save the rest for future use.

Chicken Meat
2. Season chicken with salt and pepper. Let it marinate for 30 minutes. Then soak with beaten eggs.

3 Heat up oil till hot about 180C and maintain at medium. Do not fried at high temperature. The seasoning will burned before the meat is cooked.

4 Slice the chicken to cook evenly if desired. Coat the chicken evenly with the flour mix. Fried for about 6 to 10 minutes or till golden brown.

Rendang Chicken

It is time to try out the rempah for Rendang Chicken.  I can said the rempah was really good.  The Rendang Chicken turn out so good.  I made this dish for our Valentine's Day dinner at home.

Recipe for Rempah: http://tiffydelicatessen.blogspot.sg


Ingredients:

2 big chicken thigh (cut into few parts)
2.5 tbsp cooking
80g rempah
60g coconut cream (Ayam Brand Tin Type)
3 Kaffir Leaves
30g Gula Melaka Sugar
Salt to taste

Method:
1. Heat oil in wok.
2. Add rempah into wok and fry under medium low heat.  Keep on stirring.
3. Once the rempah start to be abit darken, add in chicken parts. Stir to mix well with the rempah till chicken begin to brown.
4. Add in coconut cream, kaffir leaves and gula melaka sugar in and mix well with the chicken.
5. Using low heat, simmer the chicken about 25 mins without cover and keep stirring gently untill chicken is fully cook. Add salt to taste.

Salted Egg Yolk Chicken (牛油黄金鸡)

I have been planning to try to cook this dish few months ago. Finally today I give it a try.  Been goggling for recipe on this dish and I decided to follow the recipe from The Meat Man and Delishar.com
No regret using their recipe especially the sauce recipe.  It is the same as the one cook restaurant that I have tried.

Salted Egg Yolk Chicken
牛油黄金鸡

Marinates adapted from The Meat Man

4 pieces chicken fillets cut into chunks
1 tsp sugar
½ tsp salt
¼ tsp pepper
1 tbsp rice wine

1 beaten egg
1 cup potato starch

Salted Egg Yolk Sauce adapted from delishar.com

4 salted egg yolks
20 curry leaves
2 tbsp butter
4 tbsp evaporated milk
1 tbsp minced garlic
1 tsp sugar
1/2 tsp curry powder
Dash of salt(I added this)

Method:
1. Marinate the chicken fillet chunks with pepper, sugar, salt and rice wine for 15 mins.
2. Coat the marinated chicken with beaten egg then coat with potato starch.
3. Deep fry till golden brown and set aside.

Salted Egg Yolk Sauce:
1. Steam the egg yolks for 10 mins until cooked.
2. Mash the egg yolks.
3. In a wok, melt the butter.
4. Stir fry the garlic and curry leaves until fragrant.
5. Add the mahed yolks and stir fry until bubbly.
6. Pour in evaporated milk and season with sugar, salt and curry powder.
7. Bring to a boil and once the sauce reduce slightly, remove from heat. ( This step must be fast , do not over simmer and dry up the sauce.)
8. Toss the chicken with the sauce and serve

Curry Chicken

Today decided to curry chicken for dinner using another blogger's recipe.  Thank you Alan for your recipe.  It have been very long since I last cooked curry.  First time using recipe with cinnamon and star anise in cooking curry.  I am using 3 chicken thigh legs so I only used half recipe to cook it.

Recipe adapted from https://travelling-foodies.com

Ingredients:

Ingredients

3 Chicken thigh legs, cut into large chunks

3 tbsp curry powder ( Babas brand curry powder)

2 tbsp chili powder ( Babas brand chili powder)

1/2 tsp salt

1 sprig of curry leaves (daon kari)

Mix all the ingredients thoroughly, rub each piece of chicken thoroughly with the powders and salt and marinate for 4 hours, or overnight in the fridge.

Rempah ingredients

50g shallots or large onions, peeled and sliced

3 cloves of garlic, peeled and sliced

thumb-length knob of ginger (halia), sliced

1/2 tbsp curry powder

1/2 tbsp chili powder

Blend or pound the peeled shallots or onions, garlic and ginger to form a coarse paste. Set aside the additional curry and chili powder for later use.

Condiments and others

1 stick of cinnamon 

1 star anise 

1 stalk of lemongrass, cut into large chunks, sliced lengthwise and bruised slightly

1/8 cup cooking oil (yes you need this much oil!)

1 large brastagi granola potatoes, peeled and cut into small chunks

250 ml of thick coconut milk

100 ml of water

1/2 tsp salt to taste

1/2 sprig of curry leaves

1/2 tbsp sugar, to taste (optional) - I added

1 MSG-free chicken bouillon cube (optional) - I added chicken powder

1 tsp ground pepper, to taste (optional)

Method

To a heated wok, add oil followed by blended onion-garlic-ginger paste. Stir-fry slowly under medium heat until fragrant.

Add lemongrass, chilli powder, curry powder, cinnamon stick and star anise and continue to stir fry until all the aroma of the spices and ingredients are very apparent (3-5 min)

Add marinated chicken chunks. Stir fry until all the chicken are well coated with the fried ingredients. Continue to stir fry under medium heat for another 10 min.

Add water as well as half the amount of coconut milk and potatoes. Bring the mixture to a boil before simmering with lid on for 20 min. The MSG-free chicken bouillon cube should be added now if using.

Taste and adjust the flavours with more salt. A bit of sugar may be added to balance the flavours while ground pepper can be added for an additional spicy edge.

Add remaining thick coconut milk and return to a boil before simmering to medium-low heat for the last 10-15 min or until the chicken and potatoes are soft and thoroughly cooked through. A sprig of curry leaves is added at this point to “refresh” the aroma of the dish.

Braised Chicken and Mixed Mushroom with Oyster Sauce

Another chicken dish which I cook today for dinner.  A rather simple and delicious dish which my whole family like.   The sauce is so good to go with plain rice.

3 chicken thigh, chopped

6 sliced ginger

4 cloves garlic, minced

2 tbsp sesame oil

4 chinese mushroom, soak with 300ml water

8 brown mushroom, cut into quarter

Spring onion, for garnish

Marinate:

2tbsp oyster sauce

1 tbsp cornflour

1 tbsp rice wine

Sauce:

250ml mushroom water from soaking the mushrooms

1/2 tsp chicken powder

1/2 tsp soya sauce

1/2 tsp dark sauce

Method:

1. Marinate the chicken with the marinate for 30mins.

2. After soaking the chinese mushroom till soft, cut into slices.  Do not throw away the water. Drain the water to another bowl.

3. Heat sesame oil on wok then fry ginger and garlic till fragrant

4. Add in the marinated chicken and stir fry till the meat turn white.

5. Add in the mushrooms and stir fry.

6. Mix the sauce in a bowl. Then pour into the wok and let it boil.  Once boil, turn the heat to low and let it simmer till the sauce reduce to half.

7. Sprinkle spring onion and give few light stir. Off heat and serve

Steamed Chicken with Black Fungus

I have eaten this dish at foodcourt before and really very keen to try cooking it myself.  I have been goggling for recipe to try out and finally decided to follow the recipe by Christine's recipe blog.  No regret as it is really good!!!

Recipe adapted from http://en.christinesrecipes.com

Ingredient:

3 Chicken thigh, chopped

Some fresh black fungus, wash and cut into small pieces

5 red dates

1-2 mushroom

Some shredded ginger

Diced spring onion, for garnish

Seasonings:

3 tsp light soy sauce

½ tsp dark soy sauce

1 Tbsp oyster sauce

1 tsp shaoxing wine

1 tsp cornflour/corn starch

1 tsp sugar

1/4 tsp salt

white pepper, to taste

sesame oil,to taste

Method:

1. Rinse the chicken parts and wipe dry with paper towels. Mix well with the seasoning.  Cover and let it rest for 20 mins.

2. Soak red dates and mushroom separately until softened.  Cut red dates into half and mushroom into slices. Mix into the marinated chicken and add the shredded ginger.

3. Steam the chicken in wok over high heat with a lid on, for about 20 mins or until cooked through.  If there is no more blood seen on the chicken, it's done.  Garnish with spring onion and serve.

Chicken Hor Fun

Yesterday was watching a show recommending different type of hor fun. The one which interest me is ipoh hor fun. It can be soupy or thick gravy. Thus, today I try to cook it my own way but soupy type of sauce.

Ingredients:

Kwey Teow or Hor Fun

3 boneless Chicken Thigh

500ml water

Some Chye Sim

2-3 Chinese Mushroom, soak till softened then slice it

2 tbsp Feng He Soya Sauce

1 tbsp oyster sauce

1 slice of dang gui

Cornflour solution(optional, if you want the soup to become thicker gravy)

Method:

1. In a pot, pour 500ml water to boil the 3 boneless chicken thigh till cooked.

2. Dish out cooked chicken thigh and immediately put into ice water.

3. Add in softened mushroom.

4. Add in 100ml mushroom water( the water we used to soak the mushroom

5. Add in fenghe soya sauce, oyster sauce and dang gui. Let the soup boil. 6.Once boil, let it simmer for 45mins.

7. Meanwhile, in another pot of water, add some salt and oil and bring to boil. Then put in the chye sim and let it cook. Once cooked, dish out and set aside.

8. Slice the chicken thigh and set aside.

9. Blanch the kwey teow or hor fun in a separate pot.

10. Place the hor fun on serving plate then place the sliced chicken and veg on top. 

11. Pour some soup/ gravy over and place some chinese mushroom on top.

Braised Chicken with Feng He Soya Sauce

Firstly thank you Derek Woo for your recommendation on Feng He sauce and the ratio proportion you mentioned on your facebook posting.  It is indeed simply tasty and definately a fuss free cooking process.   My family will sure to like this dish.

Ingredients:

4 drumsticks

1-2 slices of ginger

Few cloves of garlic, remove skin

1/2 cup of Feng He Soya Sauce

1.5 cup of water

Spring onion and coriander leaves(for garnish)

NOTE: I bought the Feng He sauce from wet market

Method:

1. In a pot, pour in Feng He sauce and water. 

2. Add in ginger and garlic. Bring to boil.

3. Add in chicken parts and bring to boil again.

4. Once boil, simmer under low heat till chicken is soft. Dish up and garnish with spring onion and coriander leaves.

5. Serve hot with white rice.

Five Treasure Steamed Egg

A simple one dish meal today.  It is simply simple and yummy.  Whole family finished up this one dish meal.  The five treasure which is chicken, mushroom, prawns, carrot and broccoli are all my kids's favourites include the steamed eggs too.

Ingredients for steamed egg:
3 eggs, per egg weigh 58g without shell
1.5 tsp chicken powder
1 tsp light soya sauce
350ml water
1.5 tsp sesame oil

Method:
1. Mix all ingredients together using hand whisk.
2. Sift the whole solution into a steaming bowl.
3. Steam using low heat for 15 to 20 min or till set. Set aside.

Ingredients for 5 treasure:
1 chicken thigh, deboned and remove skin. Cut into bite size.
5 prawns, remove shell and deveined. Cut into small pieces.
Some mushroom
Some carrots, cut into small cube
Some broccoli, cut into small pieces
1.5 tsp oyster sauce
1/4 tsp chicken powder
150ml water
3 cloves garlic, minced
Cooking oil
Some cornflour solution to thicken the gravy

Marinade for chicken:
Some cornflour
Some huatiao wine

Method:
1. Marinate the chicken for about 20mins.
2. Pre-boil carrots and broccoli for awhile.
3. Heat oil. Fry garlic till fragrant.
4. Add in carrot, broccoli and mushroom. Add in chicken. Stir fry till chicken turn white.
5. Add in oyster sauce and chicken powder and stir fry for few mins.
6. Add in water and cover wok to let it boil.
7. Once boil, add in prawns.
8. Add in some cornflour solution to lightly thicken the gravy.
9. Once gravy slightly thicken, off heat. Slowly scoop on top of the steamed egg and serve.

Chicken with Ginger In Oyster Sauce

Everyday my daughter will ask me what I cook for dinner.  I am running out of idea what to cook for the family.  Last minute decided to cook chicken with oyster sauce and since she love mushroom, I added mushroom to it.

Ingredients:

(Marinade for chicken)

3 chicken thighs, chopped

2 tbsp oyster sauce

1.5 tbsp light soya sauce

2 tbsp dark soya sauce

1 tbsp sesame oil

1 tsp sugar

1 tsp salt

1 tbsp corn flour

1 tbsp sesame oil

3 ginger, sliced

1 med size red shallot, slice thinly

6 white mushrooms, cut into quarter

1 tbsp rice wine

150ml water

1 tsp sugar, (increase to your own preference)

Dash of pepper

1 stalk of spring onion, cut into shorter length

Method:

1. Marinate the chicken thighs with the marinade for 30 mins

2. Heat wok under medium heat. Add sesame in. Add in ginger and shallot and fry till the shallot is soft.

3. Add in the marinated chicken together with the marinade and add in the mushroom.  Stir fry for few minutes.

4. Add in rice wine and continue stir fry till chicken almost cook.

5. Add in water and cover the wok to let it boil. Once boil, add sugar to your preferred taste.

6. Add in pepper and spring onion. Stir fry for awhile then dish up.

Ginseng Herbal Chicken Soup

I have not cook herbal soup for very long time.  Even last time when I cooked, I usually buy prepacked herb from chinese medical hall shop.  Today, I used the herbs that I have in my fridge to cook this simple ginseng herbal chicken soup.

Ingredients:

2 pieces chicken thigh leg

3-4 pieces dang sheng

3 pieces dang gui, wash 2-3times before use

3-4 pieces bei qi

1 ginseng

Some wild yu zu

10 to 12 red dates

Some wolfberries

1500ml water

salt to taste

Method:

1. Remove fats from the chicken

2. Wash all the herbs and put into a pot.

3. Fill pot with water.

4. Place chicken thigh into the pot and cover pot.

5. Bring it to boil then lower the heat to low and simmer for 2.5 hrs or 3hrs.

6. Serve

Airfried Har Jeong Gai aka Prawn Paste Chicken (虾酱鸡)

Another super yummy zi cha dish to share with all of you.  My version is using airfryer. Some use oven baked or deep fried.  Same recipe but different cooking method.  Thank you Yvonne Mah for sharing your recipe.  My family always love prawn paste chicken.

Marinated overnight

After coating with flour

I lay a small piece baking paper

on the airfryer tray and airfry the

chicken on the baking paper.  See

the oil collected after the mid

 wings airfried.

Recipe adapted from Yvonne Mah:

Ingredients:

500g mid wings 

1tbsp shaoxing wine

1tbsp prawn paste (Lee Kum Kee brand)

1tbsp oyster sauce

1tsp sugar

1/2tsp ground white pepper

Coating:

1/2 cup plain flour

1tsp baking powder

1/2 tsp baking soda

Oil spray

Method:

1. Marinate the chicken mid wings with shaoxing wine, prawn paste, oyster sauce, sugar and pepper for 4 hrs or overnight.  I marinate overnight in fridge.

2. About 1 hour before airfrying, in a bowl, mix plain flour, baking powder and baking soda.

3. Coat the mid wings thoroughly and lay on baking paper and leave it to dry in the fridge.

4. Spray the mid wings with oil spray. Airfry the mid wings at 180 deg for 15- 22mins or till the chicken is golden brown in colour. I lay a small piece of baking paper on the airfryer tray then start airfry the mid wings. Flip the mid wings when half way through airfrying then aft that flip back again and continue airfry till golden brown.

Airfried Power Sticky Wings

Oh my!!!! This is another easy simple chicken wings dish which I like.  My kids love it too.  This is a crazy dish which many members in one group take turn making this dish including me.  Thank you Sharon Lam for your recipe.

Recipe adapted from: http://www.delishar.com

Instead of oven, I used airfryer

Ingredients:

12 mid wings

2 tbsp honey

1.5 tbsp light soya sauce

Juice of 1/2 lime

1-2 lemongrass, inner soft ends, minced

1 tsp grated ginger

2 cloves grated garlic

Salt and pepper for marinate the chicken wings

Spring onion for garnish

Method:

Preheat airfryer

2. In a small bowl, mix lime, lemongrass, soya sauce, honey, ginger and garlic together.

3. Make the aluminium foil like a basket, fit into airfryer and greased the base.

4. Marinate the wings with salt and pepper.

5. Place the wings in airfryer and bake at 180 deg for 10mins.

6. Open the airfryer, pour the sauce over the wings and use tongs to coat both side of the wings with the sauce.

7. Bake in airfryer again at 160deg for 10mins then another 8 to 10 mins at 180 deg.

8.  The sauce inside the airfryer will thicken and turn sticky when baked.

9. Coat the wings with the thickened sauce before serve.

Claypot Chicken Rice

This is one of our favourite rice that I have not cook for almost a year.  Yes!!! It is claypot rice.  We have this one pot rice for dinner tonight.

Close up photo

After mixed and drizzle more dark soya sauce

Ingredient:

3 skinless chicken thighs, deboned and cut into chunk

1 chinese sausage, sliced

2 chinese mushroom, soak with water till soft then sliced

1.5 cup of washed rice

250ml chicken stock

Water

some sesame oil

Some cai xin

Spring onion, for ganish

Marinates for chicken:

1 tbsp Superior Lee Kum Kee Dark Soya Sauce

1.5 tsp Oyster Sauce

3 slice ginger or some ginger juice

Method:

1. Marinate the chicken for 1 hr in fridge.

2. Cook the rice in claypot with chicken stock, water and sesame oil till cooked.

3. Add in sliced mushroom, sliced chinese sausage and marinated chicken thigh(remove the sliced ginger) and let it simmer for about 15 mins.

4. Add in caixin and simmer for few more minutes.

5. Drizzle more dark soya sauce and serve

Teriyaki Chicken with Assorted Tempura

Yesterday I decided to have japanese meal for dinner after seeing my friend, Jo, made teriyaki chicken for her dinner on previous day.  For the teriyaki chicken, I used the recipe shared by my friend, Annie K Soh.  For the tempura, I used the recipe from go-japanese.com

Teriyaki Chicken with Homemade Teriyaki Sauce

Ingredients:

1-2 chicken thigh, boneless

1 tbsp sake

2 tbsp japanese light soya sauce

3 tbsp mirin

1 tbsp sugar

Method:

1. Wash and pat dry chicken thigh.

2. Mix sake, soya sauce, mirin and sugar well and marinate the chicken for at least 30 mins. 

3. Heat pan under medium low heat.

4. Place chicken with skin side facing down. Cover pan for 2-3 mins.

5. Then flip the chicken to cook the other side for 2 mins with pan covered.

6. Open pan and drizzle more marinates sauce over the chicken and flip chicken again with skin face down.

7. Once the sauce start to dry up and skin nicely glazed, it is done.

Recipe for Tempura:

Ingredients:

1 Sweet potato

1 Egg plant

6 Prawns, removed head and shell.

Tempura batter:

1/2 cup plain flour

1/2 egg, lightly beaten

1/2 cup cold water

1/2 tsp baking soda

1 tbsp potato starch

Method:

1. Mix flour, baking soda, potato starch together.  Sift all together in a big bowl.

2. In another bowl, add cold water to the beaten egg and mix well.

3. Put 1/3 of mixed sifted flour into the egg mixture and gently mixed with chopstick.

4. Then add another 1/3 flour mixture and mix.

5. Finally add the last 1/3 flour mixture and mix.

6. Important: Lumps in the batter is completely fine. Do not over mix as you will get lot of gluten which makes it heavy and un-crispy tempura batter.

Korean Sweet and Spicy Chicken Drumlets

Inspired by Sharron Wee and Diana Gale by their post of korean sweet and spicy drumlets, I tell myself I must really try it. Wow, it is really Superb!!! It is so delicious and really do not need to go to korean restaurant for this dish anymore.

Recipe adapted from http://www.thedomesticgoddesswannabe.com

(Note: Instead of deep fry the drumlets, I use airfryer)

Ingredients: (A)

500g chicken drumlets

1 pack of easy crispy chicken powder

1 tbsp of potato starch

1/2 tsp Salt, for marinate the drumlets

Ingredients:(B)

1tbsp brown sugar

1/2 tsp minced garlic

1tbsp gochujang (korean hot pepper paste)

1/2 tbsp honey

4 tsp water

1 tsp sesame oil

some roasted sesame seeds for garnish

Method:

1. Wash and pat dry drumlets. Marinate the chicken with salt. Pour the easy crispy chicken powder and potato starch on the drumlets and thoroughly coat the drumlets.

2. Spray some oil on the coated drumlets and airfry at 180 deg for 15 mins

3. Combined the rest of the ingreds (B) in a bowl except sesame seeds.

4. Cook the sauce in a saucepan for 2 mins or until it has thickened.

5. Pour the sauce on the airfried drumlets and stir to coat thoroughly.

6. Sprinkle sesame seeds on the drumlets and serve.

Soya Sauce Chicken Noodle

Today I asked my girl what does she want to eat for dinner and her answer is noodle. So I decided to try the soya sauce chicken recipe and cook the noodle I bought from KCT.  Thank you, Sally Amudhan for sharing the soya sauce chicken recipe.

Noodle bought from Kwong Cheong Thye

Ingredients for blanching chicken:

Water (level sufficient enough to cover the chicken)

Ginger (amount to your taste preference), I used 3 slices

Spring onion (amt to your taste preference)

Ingredients for gravy:

Lee Kum Kee Chicken Marinate

Water

Ginger, I used 3-4 slices

1 star anise

1 cinnamon stick

1 tbsp dark soya sauce ( add more if want darker colour for chicken)

Rock sugar ( amount to your preference)

Preparation & Cooking Methods:

1. Prepare a pot of boiling water with ginger and spring onion, then blanch the chicken for 1-2 mins

2. Take out and dip into icing cold water, then drain dry the chicken.

3. Prepare gravy.  In a pot, big enough for chicken to dip inside, add a part of chicken marinate, 4 parts of water( depend on how dilute or salty you want, adjust to your likings, make sure the mixed liquid is enough to cover the whole of chicken so that you can get a nice coating.

4. Add in star anise, cinnamon stick, dark soya sauce and ginger.

5. Bring to boil and add in rock sugar to your preference.  Then add in chicken to the pot and boil till chicken cooked.  

6. Off fire and let chicken sit inside the pot for awhile for the coating colour to be even.  Take out and rest in a plate to cool down before chop up and serve.

For cooking noodle bought from KCT:

1. Boil a pot of water and blanch some vegetables.

2. With noodle in a drainer, cook the noodle in the pot of boiling water till cooked.

3. In a serving plate, put some black sesame oil, light soya sauce and the cooked chicken gravy.

4.  Put the cooked noodle, chopped chicken and vegetable on the serving plate. Serve with some chilli or hae bee hiam if you want.