Thursday, July 18, 2013

Soy Sauce Chicken with Liquorice Roots

This is a modified recipe from the original recipe that I posted last month on Soy Sauce Chicken. I wanted a chicken dish with vegetables that doesn't require long time of preparation and cooking. I also wanted to have a grilled chicken meat without using the toaster or oven. If you are residing in Singapore, Happy Call Pan is a no stranger term of cookware to you. I was cooking this dish with this magical pan.

I threw in lots of carrot to this dish which added the natural sweetness to it. It is tasty and best to have it together with a bowl of white rice. The flavour and taste is completely different from the Soy Sauce Chicken I posted a while ago.

Soy Sauce Chicken with Liquorice Roots

3 drumsticks with thighs
salt to wash chicken

10 shallots, skin peeled
10 cloves of garlic, skin peeled
1 cup of water
4 - 6 medium-sized carrots, cut into thick slices
2 pieces of 3 inches long Liquorice Roots
1 piece 0.5 cm thick ginger
6 cubes small rock sugar

To Marinate the Meat:
2 tablespoon of mushroom sauce
2 tablespoon of light soy sauce
1 tablespoon of dark soy sauce
generous amount of salt
1 tablespoon of oil


1. Wash chicken with salt and remove all fat.

2. Marinate the chicken with the seasonings and set aside at least for 15 minutes

3. Heat one tablespoon of oil in a Happy Call Pan using medium fire. Fry shallots, garlics and ginger until light brown and fragrant.

4. Push onions etc to the side of the pan and place chicken flat touching the pan. Keep the balance of the sauce for later use. Fry it for about 1 minutes both side or until colour changed and the chicken slightly grilled on both surfaces.

5.  Add in balance of the seasoning sauce, water, liquorice roots, carrots. Let it come to a boil then close the pan and lock it for 15 minutes.

6. Open the pan, stir the ingredients and flip the chicken. Close and lock for another 15 minutes. If it is too dry add a bit of water.

7. Throw in the rock sugar, close and lock the pan for another 5 minutes. Stir well, let it rest for at least 10 minutes and serve hot.

Notes :

1. If you are cooking this as a confinement food, do add generous amount of small onions, ginger slices and liquorice roots into the dish.

Asian Fried Rice

A plate of fragrant, grainy and non-oily fried rice is not too hard to cook I supposed, but yet this is a simple dish that will put your Chinese cooking skills up for challenge! Like how my little brother put it, "Taste the fried rice of a Chinese chef and if he/she could cook it right, he/she is good!". He could be generalising his thoughts but to me it makes sense.

I remembered frying a plate of fried rice using leftover rice in the middle of the night for my supper when I was in primary school using simple ingredients like garlics, eggs and black sauce and light soy sauce. Those were the good old days where we had no junk food in the house and if you want to snack, do it or get it yourself! I think the fragrant smell of the black sauce fried with garlics and rice left a profound memory in me as some of my childhood memories somehow flashed back most of the time when I savoured this dish cooked this way.

I am cooking fried rice more often as my kids love it and it is easy to prepare. My version of homecook fried rice uses less oil, less salt and only fresh ingredients... so why not?!

To me, eggs, garlics and light soy sauce are the three key basic ingredients for fried rice and of course not to mention you must have a bowl of non-sticky, non-lumpy but grainy cooked rice. The rest of the ingredients are good or healthy to have.

Cooking rice overnight just to use it for fried rice the next day is not practical for me as i am quite fickle-minded and I always change my menu last minute. If you have a bowl of left over rice then you should consider to fry it the next day.

I used to cook it on the day when I wanted to fry it. What I did is to use the right measurement of water. Gently stir the rice ten minutes after it's cooked and then covered it in the rice cooker for next 15 minutes. Then scoop out the rice, spread it over a flat plate and cool it off completely with fan.


1.5 cup of rice, rinsed and cooked
3 eggs
1 stick big carrots cut into small cubes
1 bowl of green peas
1 cob of fresh corn, remove the corn kernels from the cob
6 cloves of garlic, crashed n chopped coarsely
1/2 cup minced meat (pork/chicken/luncheon meat/coarsely chopped prawn or Chinese sausage etc )
Chicken or Anchovies bouillon granules to taste
Salt and pepper
2 tablespoons light soy sauce
3 tablespoons of oil

Meat marinate
1 teaspoon of soy sauce
1 teaspoon of mushroom/oyster sauce
Dash of sesame oil
Dash of pepper
1/4 teaspoon of cornflour


1. Marinate the meat with the sauce and put one side for 15 minutes.

2. Beat the eggs. Put one tablespoon of oil in the frying pan. Pour in the egg and roughly scramble them after 40 seconds. Scoop and put one side.

3. Put 2 tbsp of oil in the pan. Fry garlic for about 20 seconds and add in carrots. After about a minute add in the marinated meat. Stir fry until meat about to change colour. Add in corn and peas. Fry until corn change colour. Add in light soy sauce and chicken bouillon.

4. Add in cooked and cooled rice and continue to stir gently. Once the rice is well coated with the gravy and mixed well with the rest of ingredients, add in eggs and stir well.

5. Add salt and pepper to taste.

Fried Rice with Luncheon Meat and lots of chopped small onions

Fried Rice with Black Soy Sauce

Fried Rice with Chinese Sausage and Long Beans

Fried Rice with Prawns

1. You can used a combination of chopped small shallots and a small portion of garlic.

2. You may add 4 pieces of soaked and chopped finely dried oysters. I bet you if you can acquire the taste of Chinese dried oyster, you will like this version especially when you cook it with Chinese sausage.

3. You may add super finely chopped petai with dried shrimp chillies. For the spicy version, do omit Chinese sausage as the taste doesn't gel.

4. For the eggs, I have cooked the version keeping the ingredients to the basic with no vegetables added but just prawns, eggs and garlic. For this version, stir fry the garlic and prawn until fragrant, add in rice and continue to stir gently. Stir in the beaten eggs to the rice and mix it well so that all grain of rice will be well coated with the yellow golden egg. Otherwise you may just fry the beaten eggs and put aside. Mix when rice is fried with prawn. Frying rice with prawn is really aromatic and nice!

5. For vegetables, you can add edamane / french beans / chopped asparagus/ chopped kailan stalks and other types of crunchy vegetables. Chopped spring onions can be added towards the end.

6. For the meat, you can replace with finely chopped crab sticks, vegetarian shrimp, barbecued pork (char siew), roasted pork etc.

7. It tastes best to just use white rice but for health reason I sometimes will just used the mixture of white, red unpolished and brown rice.


Sunday, July 14, 2013

Steamed Cakes

I have never seen my eldest brother bakes. All along I knew he doesn't mind to spend some time in the kitchen to whip up a meal or two for us. He prefers to handle everything on his own whenever he is in the kitchen. He is a man of few words but a nice guy. I love him for the way he is but I wish if he could open up a little more to me and his siblings so that we could know him better.
I was in awe when he asked me how to operate the oven in our mum's place as he wanted to try out some recipes. Without second thoughts I grab the chance to communicate with him my favourite subject. I showed him how to operate the oven, took out some of the baking stuff in the drawers and taught him how to use them. I copied the recipe and explain to him in detailed. I like his spirit of learning and wanted to know-how in areas that interest him though he isn't highly educated.
He is experimenting a lot nowadays in chinese pastry which using steaming method.  The pictures are the products of some of his experiments. He made 'Prosperity Cake' or 'Fa Gao' in Chinese and 'Red Tortoise Cake' or 'Ang Gu Kueh' in Hokkien. Both were made with no written recipes, no reference to books, websites or videos but based on his observations of taste and some small talks he had with the cakes seller in the market. It is so amazing and I am very proud of him!! If given guidance and opportunity I am sure he can go far in baking. 
Related Posts Widget for Blogs by LinkWithin