Chinese Cuisine

Clam with Tou Cheong Sauce (Clam with Fermented Beans Sauce)

Stir- Fried Clams with Tou Cheong sauce is a savoury dish that is very appetising especially when paired with a bowl of steaming hot white rice. After closing my kitchen for nearly a month, I finally opened it again and prepared this Chinese dish for my family. We were on holiday for quite. bit and thus had been missing Chinese food very much. So after I had managed to deal with my jet-lag, I prepared this dish. And yes, all of it was gobbled up immediately. The slightly sweet and salty sauce is simply irresistible, enough that anyone would definitely be willing for another helping of rice.

Ingredients

  • 1 kg Clams (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly)
  • 15g minced garlic
  • 10g sliced ginger
  • 10g koo chai (Chinese chives) – cut into 2 inches long, alternatively you can use spring onion
  • 1 long red chili (chopped)

Sauce (mix it all together)

  • 35g tou cheong
  • 60g water
  • 25g sugar
  • 15g Hua tiao Chiew
  • 5g sesame oil
  • 20g premium soy sauce (Jiang Qing, 醬青)
  • 10g potato starch

Garnish

  • Chinese Parsley

Method

  • In a heated wok, drizzle 2 tablespoon of oil, stir fry the garlic, koo chai, red chili and ginger at medium high heat for about a minute.
  • Add the clams and continue to stir-fry it for a minute
  • Set the fire to medium low, Add in sauce mixture, and continue to stir it until all the clams are open and the sauce boils.
  • Turn off the heat, serve and garnish it with Chinese Parsley
  • sauce mixture
Just a simple meal that my family loves 🙂

Cordycep Flower and Peach Gum Steamed Chicken with Dried Scallops and Mushrooms

This Steamed chicken is one of the many dishes that my family loves. It is both healthy and easy to prepare. What is more is that with the addition of Huiji Waist Tonic, this dish packed with even more nutrients which makes it an ultimate nutritious dish. This tonic consists of premium quality herbs and vitamins which strengthens both the body and waist, improves complexion, supplements both tendons and bones and even invigorates the spleen and stomach to ensure complete nourishment for your entire body. It is suitable for children 7 years old and above. Its so flavourful and wholesome that even my son wishes that he could be served such a meal in his National Service in the future!

The essence of the steamed chicken goes very well with the herbal tonic. It gives the sauce additional mouthwatering flavours that pairs perfectly well with a hot steamed rice. As always, my children would scramble to spoon out the sauce and drizzle it all over their rice, gobbling up their meals in minutes.

Ingredients

  • 3 chicken leg
  • 20g goji berries (rinse)
  • 10g cordycep flower (rinse)
  • 15g peach gum (rinse, soaked overnight, remove the impurities, discard the liquid)
  • 6 pcs dried shiitake (rinse and soaked with hot water until soften, discard the liquid)
  • 6 pcs dried scallop (rinse and soaked with hot water until soften, discard the liquid)

Marinate

  • 2 sliced ginger (julienned)
  • 5g sesame oil
  • 30g scallop sauce
  • 15g soy sauce
  • 30g shaoxing wine

Herbal Tonic

  • 20ml Huiji Herbal Tonic

Method

  • Marinate the chicken, ensuring that the whole chicken leg is completely coated by the seasoning. Cover and put it in the chiller for at least two hours.
  • Place the chicken on your steaming dish, flake the softened scallop and place it on top of the leg, followed by the Cordycep flowers and peach gum. Scatter the Goji berries, and shiitake on the dish.
  • Steam at high heat for 45 minutes or until the legs are soften and cooked through. I normally make this dish on my electric steamer.
  • Drizzle the Huiji Tonic over the dish before serving
  • Serve with a bowl of hot rice.
  • ingredients
  • before steaming
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