EZCR#122 - OYSTER SAUCE CHICKEN DRUMSTICKS

What can be more easier than this recipe to cook an oyster flavoured chicken drumsticks?

Ingredients are few, seasoning easily available in any kitchen, cooking method is also simple.  Yet, this chicken dish tastes awesome.  It is aromatic, tasty and delicious with steaming hot rice.

These drumsticks look so tempting.

Ingredients

4 pieces chicken drumsticks - make a few slits on the drumsticks
1 stalk spring onions - cut sections
300 ml water
Seasoning
2 tbsp light soy sauce
1 tbsp cooking wine
1/4 tsp sugar
dash of msg
2 tbsp oyster sauce

1. Lightly season the drumsticks with some light soy sauce.
2. Heat a non stick wok with some oil, pan fry drumsticks to brown.
3. Add in some spring onions and seasoning [except the oyster sauce], then water.
4. Bring to boil and braise for about 5 minutes before adding the oyster sauce and some spring onions.
5. Continue to cook until chicken is tender and sauce is reduced.  Dish up to serve.  Garnish with some spring onions.
   
   
   
   
   
   

EZCR#121 - CHICKEN ZUCCHINI BLACK FUNGUS SALAD

With the present hot, humid weather, this refreshing, light salad is most welcome.  An appetising  salad, good to enjoy on its own, with rice, bread or blanched noodles.

The black fungus and zucchini are crunchy, while the chicken meat has its natural sweetness.  Combined with the dressing, makes a delicious and tasty salad.

Ingredients

200 gm chicken breast - skin removed

a handful of black fungus - soaked

1 zucchini - shredded

1 red chilli - seeded and cut shreds

1 tbsp each of chopped garlic and ginger

1 stalk coriander leaves - chopped

some toasted sesame seeds

Dressing

1 tbsp each of chopped ginger  and garlic

1 tbsp each of light soy sauce, oyster sauce, sweet chilli sauce

1 tbsp chilli oil

1/2 tsp sugar

3 tbsp calamansi lime juice

1. Blanched black fungus, drained and cut shreds.
2. Steam chicken breast meat for 15 minutes, cool and shred.
3. Combine dressing ingredients in a bowl.
4. Combine shredded ingredients in a bowl.
5. Mix [3] and [4] together.
6. Toss well and add some toasted sesame seeds.
   
   
   
   

EZCR#120 - DIPPING SAUCE FOR FRIED FOOD

This is a lovely sourish, sweet and spicy dipping sauce for various fried foods like firm beancurd, tofu, fried cuttlefish and others.

Ingredients

1/2 yellow onion - peeled and chopped

2-3 pips garlic - peeled and chopped

1 red chilli - seeded and chopped

1 stalk coriander leaves - chopped

Seasoning

1 tbsp each fish sauce, sweet chilli sauce and honey

3 tbsp lime juice or lemon vinegar

1. Pulse chopped ingredients several times.
2. Add in seasoning and pulse several times to combine.
3. Add a little more of honey if the honey you are using is not too sweet.
4. Pour into a container and chill until required.
5. Serve with fried beancurd or other fried foods.
   
   
   

EZCR#119 - BRAISED YOUNG CORN CHICKEN

Cooking for one is not that difficult.... Put your thoughts into action and see what you get.   If you find the dish good, just enjoy, keep the recipe and share.  If it does not, just take it as a lesson learned.  There is no one to make comments, so no worries.

My home alone dish, complete with chicken and vegetables. Simple, yet awesome, tasty and delicious chicken dish with no  oil used to fry the chicken.

Ingredients

1 deboned chicken whole leg [with skin but fats removed] - marinate with some light soy sauce

1 piece Ernygii mushrooms - cut wedges

5 pieces young corn - keep whole or cut sections

1 tbsp wolfberries [kei chee] - rinsed

Seasoning

1 tbsp each of light soy sauce and wine

dash of pepper and msg or 1/4 tsp sugar to taste

1. Heat a non-stick pan, pan fry chicken [skin side first] until oil oozes out and brown.
2. Add in mushrooms, young corn, seasoning.  Let it boil for a minute before adding enough water to cover ingredients.
3. Cover with lid and braised until sauce is reduced.  Dish up the young corn and mushrooms onto serving platter [you can line plate with some salad leaves].
4. Add in kei chee and a bit more water if gravy is to little, or thicken with some cornstarch water if too watery.  Bring to boil, dish up chicken, put on top of young corn and mushrooms.
5. Pour remaining sauce over ingredients. Garnish with chopped coriander leaves.  Serve immediately.