“An authentic Asian chicken dish that truly whets your appetite.”
This wonderfully aromatic chicken dish is one of my favourite Cantonese dishes. We called it 豆豉鸡 (Dow Xi Gai), in Cantonese. It’s easy on preparation and big on flavour!
Prepare more rice and you may end up double your usual amount this time.
Remember to get the whole preserved black soy bean (豆豉), and NOT the minced soy bean paste (豆瓣酱). It usually comes bottled which already flavoured, some with oil and some with chili, off the shelves. Unless the flavoured whole black bean in bottle is your only option or you actually prefer to have it spicy, cook this chicken dish with original preserved whole bean, which you may try getting it from neighbourhood Chinese provision shops or minimarts. Use of whole black bean reserves the natural black bean flavour in the dish, and you may also get to bite and taste the whole bean.read more
“Meal for Chinese Lunar New Year vs Western Valentine’s Day. “
So happen that this year’s Chinese Lunar New Year coincides with the Western Valentine’s Day. So, you might want to cook some sweet-hearted and auspicious with good symbolization dishes. Which condiment that first comes to your mind? The very first condiment I could think of to be used is… honey! No doubt, it has to be honey.
The sweet savoury flavor from the use of honey gives us a feeling of happiness, when we taste it. Honey, symbolizes sweet and loving life. Just for this reason, cooking this honey sesame chicken would be one of my priority dishes during the season (smile).read more
One of my readers was asking for a recipe of 密汁鸡 (Pronounciation in Mandarin as “Mi Zhi Ji”) in my FB Fanclub. Without her further elaboration on the dish title, I assumed she wanted the honeyed chicken. However, I had an urge of making the honey char siew flavour version instead, last weekend. So, I cooked this for this time, and I promised to cook the other honey chicken next time, ok (smile)?
Well, it’s still worth cooking this recipe even if it’s not the desired recipe as it was so delicious! For the sake of the appetite of your kids, cook this, anyway. They will certainly love the sweet savoury taste!read more
“When ‘East meets the West’ Chicken Chop… Check it out!”
It was unexpectedly tasty.. I loved Western food, and was pretty head cracking for how to make my cooking much more impressive than usual, just for the special occassion like Christmas celebration.
I was just trying out casually, without any firmer clue in mind, I used ‘common sense’ to do the seasoning on my chicken chop, and hoped it will not taste too far out from imagining. To play even safer, and also worried the taste of my Western dishes wouldn’t be good enough for the meal, I even bought an instant mushroom and white wine sauce packet from the store, thought this savoury sauce (which I have tried before) could go along with my chicken chop, just in case the chop tasted too bland :p..read more
“A simple and flavoursome chicken dish that’s perfect for your weeknight meals”
Look for a bottle of XO sauce from the shelves in groceries department, an easy superlicious ‘chef-class’ chicken dish will be at your finger tips.
XO sauce is never made of XO liqour. It is named as XO simply refers its qualitied ingredients used. This premium bottle is filled with seasoned dried scallops that made it as valuable as XO. This sauce is not spicy at all, its pleasant briny taste simply brings up the full flavour of your dish without any extra work needed.
Of course, it never costs a penny to get a bottle of this. I bought it at about S$25 per bottle. There are many different brands in the market, price ranging from $15.90 to $30. I guess it’s all depends on the grade and quality of the ingredients used. Not difficult to find, it’s available in most Asian supermarkets. As for Singapore residents, find this at NTUC Fairprice, Cold Storage, and even neighbourhood mini marts.read more
I asked my friends and fans, in My Wok Life FaceBook Club, if they would like to learn some French recipes, and here I am going to share my experience and recipe of simple French dishes, besides those I learnt at Palate Sensations.
For a Chinese cook, like me, to cook French cuisine at home was an unique cooking experience. I enjoyed the process, and the end result (the dish), too.
As I mentioned before, French cuisine uses lots of herbs and butter, to bring up the best flavour of French dish, the same goes to this dish I cooked. I liked its buttery sauce, with a hint of white wine. Between oregano and basil herbs, I chose oregano. The fragrance of oregano complements not only fish dishes, adding oregano into this chicken dish promotes the aroma of this chicken dish. But I am sure basil herbs will yield the same effect of another great flavour, too. If you like, try using it, and do let me know, ok (smile)?read more
It’s about every food I’ve cooked with heart and loves