How To Cook Chicken Lo-Mein

 

Ingredients

For the Chicken and marinade 

• 1/2 pound chicken breast or fillet, sliced
• pinch of salt
• pnch of white pepper
• 1 tablespoon rice wine
• 1/2 egg white 
  

For The Sauce

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon water
• pinch of white pepper

For The Stir-Fried Lo-Mein

• 1 package (16oz) lo-mein noodles
  Alternatively, you can use egg noodles.
• 1 tablespoon oil (for frying)
• 1/2 medium onion, sliced
• 4 shittake mushrrooms, thinly sliced
• 12 pieces prawns, shelled & deveined
• 1/2 cabbage
• 1/2 medium carrot, julienned
• 1/2 cup sweet peas
• 1/2 medium red bell pepper, thinly sliced
• 2 stalks scallions

Chicken Lo-mein Instructions

1. Marinate the chicken:
   In a mixing bowl, add the sliced chicken breast or fillet.
2. Season it with salt, white pepper, rice wine, egg white and a slurry made with cornstarch and water. 
   
   
   
3. Mix well and mariate it for 15 minutes.

Making the Sauce

In a mixing bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, hoisin sauce, water and white pepper.

Instructions

1. Bring a pot of water to a boil over high-heat. Add the egg noodles and cook for about 3 minutes untill al dente. 
   
   
   
2. Rinse the noodles under cold water to stop the cooking. Drain and set it aside. 
3. In a wok over high-heat, add 1 tablespoon of oil and stir fry the marinated chicken for about 4 minutes untill fully cooked. Remove and set it aside. 

   

   
   
4. In the same wok, add another tablespoon of oil. Stir fry the onion, shiitake mushrooms, carrot, sweet peas, prawns and red bell pepper for about 30 seconds untill aromatic and slightly tender. 

   

   
   
5. Return the noodles and chicken back into the wok. Pour in the sauce and stir-fry everything together untill evenly coated and heated through. 

   

   

   
   
6. Add scallions at the end and give everything a final toss. 

   

   
   
7. Serve it immediately. 

   
   

How To Cook Mixed Vegetable Stir Fry

 

Ingredients

• 1/2 cabbage
• 1/2 broccoli head
• 1/2 carrot
• 2 garlic cloves (pressed or minced)
• 1 tablespoon olive oil (for stir-frying)
• 1 teaspoon sesame oil (for flavoring)
• salt to taste
• black pepper to taste

Instructions

1. Heat water in a large pot about 2/3 of the way. Add a few drops of oil to the water. It will help the vegetables to maintain its bright colours.
2. Rinse the cabbae and cut it into 1-inch pieces. Peel the carrots and cut it into 1-inch pieces on the diagonal. Rinse the broccoli and cut it intp bite-sized florets. Set them aside.
3. Once the water boils, place all the vegetables into the pot. Stir it and turn the heat up. Bring the water to a boil. Blanch the vegetables for 3 minutes. 
   
   
   
4. Transfer the blanched vegetables to a colander and drain it. 

   

   
   
5. Meanwhile, heat a large wok or skillet with 1 tablespoon of olive oil over medium-high heat.
6. Add minced garlic to the heated oil and saute it for 20 seconds to release the aroma. 

   

   
   
7. Add the vegetables and fry it constantly, stirring it for about 2 minutes. 

   
   
8. Season it with salt and pepper. 

   

   
   
9. Add sesame oil and continue stirring it for another 20 seconds or so. 

   

   
   
10. Remove it from heat and serve immediately. 

    

    
    
    
    
    

How To Cook Easy Chicken Vegetable Soup

 

Ingredients

• 1 tablespoon olive oil
• 1/2 large onion, diced
• 1 large carrot, diced
• 2 celery stalks
• 4 cloves garlic, minced
• 4 chicken drumlettes or any bone-in chicken pieces)
• 2 bay leaves
• salt & pepper to taste 
• 4 cups low sodium chicken broth. Alternatively, I used 1 sachet of Japanese Dashi)
• 4 cups of water

Instructions

1. In a large pot, heat oil on medium-high.
2. Add in the carrots, onion and celery. Saute it for a few minutes. Toss in the garlic and stir it untill fragrant about 30 seconds.
   

   
   
   
3. Add in the chicken pieces, bay leaves, salt and pepper to taste, broth and water. 

   

   
   
4. Bring it to a boil and then reduce the heat to low to simmer. Cover the pot and let the soup cook for 1 hour. 

   
   
5. Remove the bay leaves from the pot. Taste the soup and adjust the salt and pepper (if necessary) 

   
   
6. Serve it hot!

How To Cook Oyster Sauce Vegetables in Garlic Sauce

 

Ingredients

• 200 grams baby bok choy (Xiao Bai Cai)
• 1 tablespoon vegetable oil
• water

Garlic oil

• 3 tablespoons olive oil
• 8 cloves garlic, finely chopped

Oyster sauce mixture

• 1 tablespoon oyster sauce
• 1 1/2 tablespoon hot water
• 1/4 teaspoon sugar

Instructions

1. Heat olive oil in a small pot on medium-high.
2. Add in the chopped garlic and stir it frequently with a spatula.
   
   
   
3. Once the garlic starts to turn light brown, transfer it to a small bowl.
4. Heat a pot of water with 1 teaspoon vegetable oil. When the water boils, add baby bok choy and blanch it for 10 seconds. 

   

   
   
5. Trim the ends of the blanched greens and then cut it into shorter sections (if preferred).
6. Assemble the blanched vegetables on a serving plate. Drizzle the garlic oil and oyster sauce mixture over the vegetables.
7. Serve it!

How To Cook Bittergourd and Egg Soup

 

Ingredients

• 300 grams bittergourd (thinly sliced)
• 100 grams minced meat
• 4 eggs (whisked)
• 2 cups of stock or 1 sachet Japanese Dashi

Marinade for Minced Pork

• 1/2 teaspoon sugar
• 1 teaspoon cornflour
• 2 teaspoons light soy sauce

Seasonings

(Only if you are not using Japanese Dashi)

• 1 teaspoon salt
• 1/2 teaspoon sugar

Instructions

1. Add marinade to the minced pork and mix well. Set it aside. 
   
   
   
2. Cut bittergourd into thin slices.
3. Put the marinated minced pork and bittergourd slices into the bowl of whisked eggs. 

   

   

   
   

   
   
4. Heat 1 tablespoon of oil untill hot.
5. Pour half of the egg mixture into the wok to make an omelette. Flip over and fry the other side. Once both sides are golden brown, dish up.

   

   
   
6. Repeat the process with the other half of the egg mixture to make another omelette. 

   

   
   
7. Pour the Japanese Dashi stock and water into a pot and bring it to a boil. 

   
   
8. Add in the egg mixture and let boil for 5 minutes. 

   

   
   
9. Add in the seasoning (salt & sugar) if you are using it. 

   
   
10. Dish up and serve it hot. 

How To Cook Japanese Chawanmushi

 

Ingredients

• 600 ml of water
• 2 packets of Japanese Dashi sachets
• 4 eggs
• Preferred choice of ingredients such as chicken meat, shiitake mushrooms, gingko nuts or crab imitation sticks
• Light soy sauce

Instructions

1. Boil 600 ml of water with 2 packets of soup base for 3-4 minutes.
   
   
2. Allow it to cool.
3. Beat 4 eggs and add a little pepper.
4. Pour in the ready soup base into the beaten eggs and combine it together. 
5. Sieve the egg mixture. 

   

   
   
6. Pour it into 6 small bowls and cover them with aluminium foil. 

   

   
   
7. Steam it for 15 minutes. 

   
   
8. Add in the chicken meat & shiitake mushrooms.
9. Steam it for another 20 minutes.
   Note: Make sure that the surface on top does not look watery untill it is all set and cooked.
10. Serve it immediately with a little light soy sauce on top. Enjoy! 

    

    
    

How To Cook Easy Fried Rice

 

Ingredients

 

• 2 cups day-old rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 200 grams mixed frozen peas
• 2 scallions, thinly sliced
• 2 medium cloves, minced
• 1 teaspoon light soy sauce
• 1 teaspoon toasted sesame oil
• Kosher salt and pepper
• 2 eggs, beaten

Instructions

1. Heat 1/2 tablespoons vegetable oil in a wok over high-heat untill smoking.
2. Add half the rice and cook, stirring and tossing, untill the rice is pale brown and toasted and has a slightly chewy texture, about 3 minutes. 
   
   
   
3. Transfer it to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
4. Return rice to wok and press it up the sides, leaving a space in the middle. 

   

   
   
5. Add 1/2 tablespoon oil to the empty space in the wok.
6. Add onion, mixed frozen peas, scallions and garlic. Ccok and stirring it gently untill lightly softened and gragrant about 1 minute.

   

   
   
7. Toss with rice to combine. 

   

   
   
8. Add light soy sauce and sesame. Toss to coat. 
9. Season to taste with salt and white pepper. 

   
   
10. Break oil into the wok and season it with a little salt.
11. Use a spatula to scramble the egg, breaking it up into small bits. 
12. Continue to toss and stir untill the peas are thawed.and every grain of rice is separated.
13. Serve it immediately.