Easy broccoli and chicken stir-fry

This easy stir-fry chinese style brocolli serves up to 2 people.

Ingredients

1. 1 chicken breast (sliced to thinner pieces)

2. 1 bulb of garlic(chopped finely or minced it)

3. 1-inch piece of ginger (sliced thinly)

4. 2 tablespoon of soy sauce

5. 1 tablespoon and 1 teaspoon of cornstarch

6. 1 1/4 teaspoon of salt

7. 3 tablespoon of dry sherry or shaoxing cooking wine

8. 2 tablespoon of sesame oil 

9. 1/2 cup of water

10. 3 tablespoon of olive oil

11. 1 floret of broccoli

12. 1/2 big carrot

13. 2 tablespoon of oyster sauce or hoisin sauce

14.1 teaspoon of black pepper

Method:

1. Marinate chicken with half of the chopped garlic and ginger, soy sauce, 1 teaspoon of cornstarch, 1 teaspoon of salt, sherry/shaoxing wine and sesame oil and leave it for at least 15 minutes.

2. Heat the non-stick frying pan over high heat and add a tablespoon of oil. Add in the remaining garlic and ginger and fry until fragrant. 

3. Add in broccoli stems and carrots and stir-fry for about 30seconds. Add in the remaining florets, 2 tablespoon of water, 1/4 teaspoon of salt and season with black pepper. Stir-fry for about 2 minutes until brocolli is bright green but still crisp. Set aside.

4. Heat the frying pan again and 2 tablespoon of oil. Add in the marinated chicken and stir-fry until a little brown for about 2 minutes. Add in oyster sauce/hoisin sauce and return the brocolli and carrot into the pan. Also stir in mixture of 1 tablespoon of cornstarch dissolved in 1/2cup of water into the pan.

5. Stir-fry for another 1 minute or until the sauce thicken. Serve while hot with steamed rice !

Japchae (Korean Stir-fry Glass Noodle with Mixed vegetables)

It was my first attempt making this korean glass noodle dish and I would say it tasted pretty good! I guess because of the nicely marinaded chicken and also the power of sesame oil ! I love putting using sesame oil for frying my fried-rice too because it makes the rice taste just like from the chinese restaurant! Hope you guys love this noodle recipe ! This recipe serves up to 4 people.

Ingredients:

1. 250g of Korean glass noodles. (you can get the normal glass noodle from your available store) 

2. 150g Chicken, beef or pork sliced thinly

3. 1 Carrot

4. 2-3 handful of Spinach (I forgotten this for this recipe though!)

5. 1/2 Onion chopped finely

7. 4 cloves of garlic chopped finely

6. 5 dried chinese mushroom (soaked and chopped into thinner slices)

7. Sugar

8. Salt

9. Black pepper powder

10. Soy sauce 

11. Sesame oil 

12. 1 egg

13. Olive Oil

Method:

1. Marinade the meat with 1.5 tablespoon of soy sauce, 1 tablespoon of sugar, 3 teaspoon of garlic, 1 teaspoon of black pepper and 1 teaspoon of sesame oil and leave aside for half an hour at least. And soak the glass noodle in cold water for half an hour as well.

2. Parboil the spinach in boiling water, wash with cold water and drain out any excess water. Season with dash of salt and 1 teaspoon of sesame oil. Set aside.

3.  Boil the glass noodle in boiling water with 1 tablepoon of olive oil  for 5 minutes. After that rinse the noodle gently in running cold water twice. Drain the noodle and add in 1 teaspoon of sesame oil, 1.5 tablespoon of soy sauce and 1 tablespoon of sugar and mix well. Set aside.

4. Separate the egg white and yolk and beat individually. Pan-fry separately into very thin layer like pancake.Slice into strips and set aside.

5. Heat 1 tablespoon of olive oil and stir-fry onion, carrot and add in dash of salt and pepper to taste. Add in the marinaded meat and slices of mushroom and stir-fry at medium heat for until cook. 

6. Add in the marinaded glass noodle, spinach and mixed well with other ingredients. Garnish with egg strips. Serve and eat while its still hot from the wok!

Easy Chinese Chicken Soup

This soup is very easy to prepare, not only a healthy choice of soup but also low in calories for those who are looking after their diet. I remember my mum always cook this soup for supper whenever we were close to exam period during the school days. 

Ingredients:

1. 1 kampong chicken (you can also use mixed breed or ordinary chicken but its better you have their fatty skins removed)
2. 1/2 tsp of salt
3. Dried chinese mushroom (soaked and soften)
4. Chopped gingers
5. Red dates (Fung Zhao)
6. Wolfberries (Kee Tzu)
7. Water (Enough to cover chicken)

Method:

1. After cleaning the chicken, chop it to bite sizes and place the chicken meats in a bowl. Evenly rub the chicken with salt.
2. Sprinkle ginger on top of it. Add in the red dates, wolfberries and dried mushroom.
3. Bring some water (enough to cover chicken) to boil.
4. Carefully transfer bowl with chicken to the pot and cover tightly.
5. Boil at low fire for 1 - 2 hours depending on how soft you want the chicken to be and flavourful the soup to be. Normally people boil up to two hours if they are adding Yok Choy or chinese herbs which is optional for this recipe.
6. If you want a quicker one, you can also steam it for 30 minutes.