Monthly Archives: July 2021

Sesame Oil Ginger Chicken

This is one of those dishes that are easy to prepare , with a few typical Chinese sauces that you have at home. This is also one of the dishes being prepared during confinement after pregnancy. The gravy is really good to go with your rice, so tasty that even my kids who are not a fan of ginger love this dish!

Ingredients

  • 40g thinly sliced ginger
  • 1kg mid joint wing chicken
  • 400g water
  • 2 tbs oyster sauce
  • 1 tbs light soy sauce (Jiang Qing)
  • 1.5 tbs dark soy sauce
  • 1.5 tsp sugar
  • 2 tbs sesame oil

Method

  • In a heated cast iron casserole, drizzle 2-3 tbs oil , stir fry 20g ginger til crispy at medium heat. Remove from the heat and set aside. This will be served as garnish. Regular wok is fine, but you would need to cook a little longer to soften the meat.
  • Add 2 tbs of sesame oil into the casserole, add the ginger, stir fry till fragrant.
  • Add in the wings, pan fry each sides of the wings until slightly brown.
  • Add in the water, followed by the rest of the ingredients. Give a light stir, turn down the heat and let it simmer, covered for 15 mins.
  • After 15 mins, flip the chicken . Cover and let it simmer further for about 10 mins. If your liquid is drying too fast and chicken are not tender yet, you can add some water. By now the liquid gravy has reduced and thickened. Top it with the fried ginger. Serve hot.

Steamed Cod Fish

Cod or Chilean Seabass is one of my favourite kind of fish for steaming; this is different from Atlantic cod. When cooked right, the flesh is smooth and tender with rich flavour. It is high in omega and protein dense fish. Hence you don’t need much seasoning to bring out the flavour of it.

Ingredient

  • 2 pcs cod steak
  • 2 tbs cooking wine
  • 3 tbs Lee Kum Kee’s seasoned soy sauce for steam fish
  • 1 sliced thumb sized ginger

Garnish

  • Fried Garlic
  • Spring Onion or Chinese Parsley

Other

  • 2 tbs of very HOT oil

Method

  • Washed and pat dry the fish.
  • Marinate with 3 tbs cooking wine. Set aside for 20 minutes. Washed then pat dry again
  • Lay the slices of ginger on the steaming dish, place the cod fish on top. Steam for 8 minutes at high heat.
  • Discard the ginger and liquid in the dish. Drizzle 3 tbs of seasoned soy sauce then steaming for another 2-3 minutes. While steaming the last few minutes, prepare your hot oil.
  • Turn off fire, drizzle the hot oil on the fish. Garnish with spring onion and fried garlic. Serve hot.