How To Cook Steamed Chicken Legs With Enoki Mushrooms

-

 


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
  1. Make shallow cuts on the chicken legs to help absorb flavor. 

  2. Place them in a bowl. Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, black pepper, ginger, garlic and sliced chilli. 
  3. Mix well to coat evenly and marinate it for at least 20 minutes. 

  4. 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. 

  5. 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.

  6. Finally, remove it from the steamer, spoon the flavourful sauce over the kitchen and serve it hot. 





Comments

Post a Comment

Popular posts from this blog

How To Cook Japanese Chawanmushi

-
Image
  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 Boil 600 ml of water with 2 packets of soup base for 3-4 minutes. Allow it to cool. Beat 4 eggs and add a little pepper. Pour in the ready soup base into the beaten eggs and combine it together.  Sieve the egg mixture.  Pour it into 6 small bowls and cover them with aluminium foil.  Steam it for 15 minutes.  Add in the chicken meat & shiitake mushrooms. 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. Serve it immediately with a little light soy sauce on top. Enjoy! 
Read more

How to Cook Laksa (Singapore Version)

-
Image
Ingredients 600ml water 1 packet laksa premix 1 packet laksa paste (with laksa leaves) dry (62g) or fresh laksa (145g) noodles 1 packet sambal chilli 4 pieces frozen cooked prawns fishballs / golden slices (optional) 200ml coconut cream Instructions In a pot or wokpan, stir laksa premix with 600 ml water. Add laksa paste (with laksa leaves) and mix well. You can substitute it with some mint leaves and a few pinches of coriander powder. Do not cover pot. Allow it to boil on high heat.  For a more flavorful taste, you can add 200ml coconut cream.  Add the fishballs, golden slices and cooked prawns into the pot.  Add the laksa noodles in boiling water for 5 to 10 seconds. Or cook noodle according to the packet instructions. Shake off excess water and portion it into a bowl. Garnish the serving with the fishballs, golden slices and cooked prawns.  Stir the hot laksa gravy before pouring it over into the bowl. Add the sambal chilli.  Add a few pinches of basil leaves...
Read more

How to make RICE-COOKER muah chee

-
Image
Being an Asian dessert, muah chee is simply a fun affair with both the old & the young where I can make it anytime at the comfort of my home.  First of all, it is suitable for vegetarians. This Asian snack contains neither pork nor lard. The recipe doesn’t require much efforts. All I need is to have a multi-functional cooker, a pack of glutinuous rice flour and ground peanut powder. It would take approximately about 45 minutes to complete, depending on the stirring cycle which has to be repeated every 3 minutes until the dough mixture forms into a ball. The only challenge I face when it comes to taking orders from my customers is when I have to wake up pretty early in the morning to add the peanut powder to the ready dough, which can take up to almost 3 hours. On the night before, I have to prepare the dough which also takes up about the same duration.   Ingredients:                             ...
Read more