How to make Soya Sauce Chicken Wings

My parents have been lamenting that I seemed to cook primarily Japanese dishes, though they prefer Chinese cuisine. So, I heed their advice and decided to check out the recipe collection at the National Library. And I got my hands on this book 《懒人最爱：电饭煲美食》. This title really speaks to me as I really like fuss-free, simple recipes. Rice cooker dishes are great, as we normally just have to prepare the marination or the sauce mixture, and then we just need to dump all our ingredients in the rice cooker, and viola~ the dish is done. And of course, without compromising on the taste too.

The recipe I picked from the book is 香菇焖鸡翅 Soya Sauce Chicken. I varied the recipe to achieve the taste that the family likes: Juicy, savory, but not too salty.

And here's the eventual product:



And how I achieve it:

Ingredients needed

• 10 Chicken Mid Joint Wings
• Onion slices
• Ginger Slices
• Mushroom Slices
• 45ml of Chinese Rice Wine
• 30ml of Dark Soya Sauce
• 15ml of Light Soya Sauce
• 50ml of Water (for soaking)
• 50ml of Water (for cooking)
• Pepper (to taste)
• Sugar (to taste)
• Sesame Oil
• Cooking oil

TIP
If you can replace the chicken mid joint wings with winglets, that will be perfect. But of course, you will need to adjust the quantity of the wings to match the sauce mixture. Try not to use drumsticks/ drumlets though. They don't taste as good. And that's speaking from experience.

Method

1. Mix chinese rice wine, dark soya sauce, light soya sauce, 50ml of water, sesame oil, sugar and pepper together.

2. Soak the chicken mid joint wings in the mixture. Leave it in the refrigerator for at least an hour.

3. Add cooking oil and sesame oil to the rice cooker.

4. Add the ginger slices, onion slices and mushroom slices into the rice cooker.

5. Add the marinated chicken mid joint wings into the rice cooker.

6. Add the marination mixture into the rice cooker.

7. Add 50ml of water into the rice cooker.

8. Cook for about 30 minutes.

9. Serve~

There you go... Isn't it very simple and easy~

How to make Muah Chee

Muah Chee, a common snack at our pasar malam; I never once thought I could replicate this dish at home.

After hearing about @stabbeee's successful attempt at making muah chee, I decided to give it a try with the shared recipes too.

If you have a Happy Call Pan, then there are altogether 3 recipes which you use:

• Munch Ministry - Flipping Method - with 2 recipes
• Munch Ministry - Stirring Method

As I do not have a Happy Call Pan, but armed with an ordinary non-slick pan, I tried the stirring method and customise the recipes a little.


Home-made Muah Chee

Ingredients needed
(for the dough)

• 200g Glutinous rice flour
• 300ml Water
• 1 tbsp Sesame oil
• 1 tsp Sugar
• pinch of Salt

(for stirring)

• Chopped onions
• Cooking oil

(for mixing)

• Grated peanuts
• Sugar

Method

1. Mix all the ingredients for the dough in a huge bowl. Mix it well.

2. Heat up the frying pan with chopped onions and cooking oil.

3. Remove the onions, leaving just the oil.

4. Pour the dough mixture.

5. Mix and flip the dough mixture in the pan over low heat.

6. It's done when the dough turns slightly transparent.

TIP
The recipes indicated about 5 minutes. Actual cooking is more than that though. Maybe because the surface area of my frying pan is not as big as the Happy Call Pan, so I had to split my dough mixture to 3 shares so that they can be thoroughly cooked. Hence, I would suggest that you use a non-stick frying pan which has a wider surface area, so that you can spread your dough thinner.

7. Cut the freshly cooked muah chee into pieces and mix them with the grated peanuts and sugar.

TIP
I grounded the grated peanuts, which is already available in my kitchen. To achieve the best "peanut-y"effect, I would suggest mixing with peanut powder, grated peanuts and sugar.

Ready to serve~

There you go, a very common snack, do-able within the comforts of our home kitchen. :)

How to prepare Cabbage Wraps

This dish was inspired by a Chinese cooking book as I was window-shopping at a bookstore one weekend. Again, it's really easy to make, and yet looks great on presentation.

Btw, if I have not mentioned yet. I love flipping through cooking magazines and books, especially those with pictures. However, I don't memorize the recipes, but I will try to recreate the dish on my own, trying to create the same look as that in the pictures. Though I may not succeed at first try, but part of the fun is figuring out the best recipe :P



Ingredients needed:

• Cabbage (the part nearer to the roots, cut off, as we need the leafy portion)
• Long spring onions (run through hot water)
• Mirin 味醂
• Rice Wine 白米酒
• Light Soya Sauce
• Sesame Oil
• Water
• Cooking Oil

Filling

• Minced meat
• Chopped chestnuts
• Chopped yam
• Sotong (diced)
• prawn (diced)
• Garlic (diced)
• Onion (diced)
• Eggs
• Corn flour

Seasoning for Filling

• Light Soya Sauce
• Sugar
• Pepper

Method:
1. Mixed all ingredients listed in the filling segment. Add seasoning to flavour.

TIP
You can customise your own filling. :) The filling recipe is based on my mum's recipe.

2. Soak the prepared cabbage in hot water for a while, so that it will be soft.

3. Add a spoonful of filling.

4. Wrap the filling like a parcel.

5. Tie the cabbage roll with the prepared spring onions.

6. Pan-fry the cabbage roll, with seasoning like light soya sauce, mirin and rice wine, and some water. Serve when cooked.

Done~