The Joy Of Cooking in Wendy's Kitchen

  Ingredients 4 pieces chicken legs 200 grams enoki mushrooms 2 tablespoons light soy sauce 1/2 tablespoon dark soy sauce 1 tablespoon oyster sauce 1 tablespoon cooking wine 1 teaspoon sugar 1/2 teaspoon black pepper 1 thumb ginger (julienned) 1-2 pieces red chilli (sliced) 1 tablespoon cooking oil Instructions Make shallow cuts on the chicken legs to help absorb flavor.  Place them in a bowl. Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, black pepper, ginger, garlic and sliced chilli.  Mix well to coat evenly and marinate it for at least 20 minutes.  Arrange the enoki mushrooms on a plate as a base. Then place the marinated chicken legs on top and pour over all the remaining marinade.  Prepare a steamer and bring the water to a boil. Then steam the chicken over medium heat for about 25-30 minutes untill fully cooked and tender. Finally, remove it from the steamer, spoon the flavourful sauce over the kitchen and serve it hot. 

  Ingredients 2 tablespoons olive oil 450 grams boneless skinless chicken breasts 1 onion, chopped 2 cloves garlic, minced 1 medium carrot, sliced 3 cups chicken broth 1 cup heavy cream 1 cup whole milk 1 teaspoon dried thyme 1 teaspoon dried rosemarry salt & pepper to taste Fresh parsley or thyme for garnish (optional) Instructions Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook it for 6-7 minutes per side untill browned and cooked through.  Remove the chicken and set it aside to shred later.  In the same pot, add chopped onion, garlic and sliced carrots. Saute for 4-5 minutes untill softened.  Pour in the chicken broth, heavy cream and whole milk.  Stir in thyme, rosemary, salt and pepper. Bring the mixture to a simmer. Lower the heat and cook it for 10-15 minutes, untill the carrots are tender.  While the soup simmers, shred the chicken using 2 forks or a hand mixer. Add the shredded chicken to the soup.  Stir ev...

  Ingredients 2 tablespoons oil 1 roll egg tofu, sliced 1 tablespoon ginger, minced 1/2 onion / shallots, chopped 4 shiitake mushrooms, sliced 1 pack enoki mushrooms or more shiitake mushrooms 2 cloves garlic, minced 1 tablespoon cornstarch 1/2 cup water 1 tablespoon light soy sauce 1/4 teaspoon fish sauce 1/2 tablespoon oyster sauce 1 green onion, sliced Instructions In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add the egg tofu in a single layer and pan fry it on both sides untill golden brown for about 5 to 10 minutes.  Move the egg tofu to a plate. Heat the remaining oil in the pan over medium-heat. Add the ginger and onion/shallots to the skillet and cook. Stir it occasionally untill the onion/shallots is translucent about 5-10 minutes.  Add the shiitakes to the pan. Break up the enoki mushrooms into rough chunks with your hands. Add them to the pan as well. followed by the garlic. Cook it for 5 minutes or untill the mushrooms look browne...

  Ingredients 1/3 water or chicken stock 1 tablespoon Shaoxing wine 2 teaspoons vegetarian oyster sauce 1/4 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon sesame oil 1 pinch white pepper 2 tablespoons vegetable oil 1 pound asparagus (ends trimmed and peeled, cut at a sharp angle into 2-inch/3cm lengths) 3 cloves garlic, minced  1 teaspoon cornstarch (mixed into a slurry with 1 tablespoon of water) 1.5 pounds salmon, cut into 4 fillets 2 slices lemon 1 tablespoon parsley flakes 1 tablespoon olive oil Instructions Dry the 4 fillets, season them with salt and pepper. Heat 1 tablespoon olive oil. Place the skin-side down in a hot oiled skillet over medium-high heat, pressing gently for for 10 seconds. Cook undisturbed for 5-6 minutes untill the skin releases, then flip over and cook for 1-2 minutes.  Arrange the cooked fillets in the middle of a plate. In a liquid measuring cup, combine the water/stock, Shaoxing wine, oyster sauce, salt, sugar, sesame oil and white pepper. In ...

  Ingredients 1 kg / 2 pound pork ones (I used big ones.) 500grams / 1 pound white radish), cut into 4 cm/1.5 inch pieces 3 corn, cut into 4 cm/1.5 inch pieces 1-2 carrots, cut into 4 cm/1.5 inch pieces 4 dried shiitake mushrooms, thinly sliced  1 thumb-sized ginger, thinly sliced 2 tablespoons shaoxing wine (I used 2 sachets of Japanese dashi as substitute) 1/2 tablespoon salt (I used none of it) Instructions In a large pot with a lid, add pork bones and enough cold water to cover the bones. Bring the pot up to a boil over high heat, which will take about 10 minutes. Note there will be plenty of impurities/scum floating to the top. Discard the water, rinse the pork bones under running water and wash the pot as well. Return the pork bones into the pot with 3 litres of water. Add ginger slices. Bring it up to a boil over high-heat. Reduce it to the lowest heat possible to a simmer.  Place the lid on the pot and allow it to simmer for 2 hours or longer. The longer the proce...

Ingredients 1.5 to 2 cups broccoli florets 1 cup sweet corn kernels (fresh or frozen) 1 onion (chopped), 1-2 cloves garlic (minced) 3-4 cups vegetable stock/water, 1/2 cup milk or cream (optional) 1-2 tablespoons butter or olive oil salt and pepper to taste,1/2 teaspoon dried parsley or thyme 1 tablespoon cornflour with 2 tablespoons of water Instructions Melt butter in a large pot over medium-heat. Add chopped onions and garlic. Saute them untill soft and fragrant for 2-3 minutes.  Add the broccoli florets and the sweet corn kernels to the pot. Stir for 1-2 minutes.  Pour in the vegetable stock/water and bring it to a boil.  Reduce heat, cover and let it simmer for 10-15 minutes untill the vegetables are very tender.  Use an immersion blender to puree the soup directly in the pot untill you reach your desired consistency (smooth or slightly chunky)  If you are using corn flour, stir it in thereafter to thicken the soup. Add milk or cream for extra thickness....