Thursday, August 17, 2017

Braised Chestnut with Chicken

Come lets have a 2 dishes 1 soup hearty dinner again! What's on our table today?....Braised chestnut with chicken, tomato fried egg and cabbage fishballs soup 😍

  • 300g fresh chestnuts 
  • 800g fresh chicken pieces (I've used whole chicken leg)
  • 250gm fresh mushrooms
  • 3 tbsp wolfberries, rinsed
  • 4 cloves garlic, minced
  • 350ml water
  • 1/2 tbsp Knorr all in one seasoning powder
  • 2 tbsp oyster sauce
  • 1 tsp dark soya sauce
  • 1 tsp sesame oil
  • pepper to taste
  • cornstarch water for thickening

  1. Marinate chicken pieces with 2 tbsp light soy sauce, 1/2 tsp five spice powder, 1 tsp Knorr seasoning powder, 1 tsp sesame oil and dash of pepper for at least 30mins.
  2. Wash chestnuts and place in a saucepan of water. Bring to boil and simmer over medium hat for 15mins. Drain away water and soak the chestnut in cold water. Use knife to peel off the skin. Cut the chestnut into halves.
  3. Heat up wok with 1 tbsp oil.  Add garlic and fry till fragrant. Add chestnuts and stir-fry for a while.
  4. Pour in water and seasoning. Bring to the boil, then reduce the heat to low, cover and simmer for about 45 mins or until the chestnuts are tender.
  5. When the chestnut is tender, add in mushroom and marinated chicken pieces. Top up 150ml water and bring to boil again. Cover and simmer for another 25 mins until chicken is cooked. Adjust taste accordingly.
  6. Stir in softened wolfberries and mix well. Add in cornstarch water to thicken the gravy. Remove from heat and serve.

Wednesday, August 16, 2017

Braised Bittergourd with Pork Ribs

Its been a while I've cook such a hearty meal...2 dish and 1 soup! hahaha been very lazy and usually one pot meal settles all which is fast and easy. I miss eating braised bitter gourd with pork ribs prepared by my mother, and this is the first time I'm cooking this!  I've make this dish more saucy as I know my kids will love the savoury braised sauce though they don't really fancy bitter gourd. They manage to taste one slice each. 😓 Nevermind that they still not able to accept bitter gourd, I've prepared their two favourite dishes, luffa fried egg and ABC soup! Happy dinner!

  • 450gm bitter gourd* (I used white version one)
  • 400gm soft pork ribs
  • 2 cloves garlic, minced
  • thumb size ginger, minced
  • 2 tsp black fermented beans, rinsed and chopped
  • 200ml water
  • 30gm rock sugar
  • 1 tsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 tsp sesame oil
  • cornstarch solution
  • handful of chopped coriander
  • 2 tsp light soy sauce
  • 1 tbsp wine
  • 1 tsp sugar
  • 2 tsp oyster sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp cornflour

  1. Combine pork ribs and marination ingredient and mix well. Allow to marinate for a least 30mins. 
  2. Slice bitter gourd into chunks. Marinate with 1 tsp salt and set aside for 30mins. Bring a pot of water to boil. Rinse bitter gourd and add into boiling water and cook for 1 min. Drain away water and set aside.
  3. Heat 2 tbsp oil in wok. Add ginger and black fermented beans, saute till fragrant. Add in garlic and fry briefly. 
  4. Add pork ribs and toss to mix well. Fry for 2 mins. Add in bitter gourd and stir to combine. Add in water and sugar. Bring to boil. Cover wok with a lid and simmer over medium heat for 20 mins until the pork ribs are tender.
  5. Add in light and dark soy sauce, sesame oil and cornstarch solution. Continue to simmer until gravy thickens. Toss in coriander and dish up.

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