Simmered Chicken Wing with Mushrooms

Saturday, September 11, 2010

Another chicken wing dish as I had bought a cook book all about chicken wings dishes. I love the presentation of this dish as I felt this dish is very suitable to be served during special occasion like family dinners since there's plenty of goodies in it - e.g mushrooms, broccoli and chicken. I had took my own sweet time arranging them in a presentable manner - just like in the chinese restaurant but now we are having it in the comfort of our own home in Kuantan. JOM JOM Makan time....:)


8 chicken wings
8 Chinese mushrooms, soaked and de-stem
100g brocolli
1 thumb size ginger, sliced
1 stalk spring onion, sectioned
300ml water

2 tbsp light soy sauce
2 tbsp Shao Xing wine
1 tbsp oyster sauce
1 tsp sugar
1 tsp sesame oil
1/2 tsp pepper
1/2 tsp dark soy sauce

  1. Blanch chicken wings into boiling water. Dish out and drained. Keep aside.
  2. Heat up 3 tbsp oil. Stir-fry spring onions and ginger till fragrant. Add in wings and mushrooms. Stir well till aromatic.
  3. Add water and seasoning. Bring to boil and simmered at low heat for 10 minutes. Add broccoli and stir well.
  4. Lastly, thicken with cornstarch solutions. Dish up and serve hot.


Pan Fried Tofu Pancakes

This is different form of pancakes you can make as a change from the conventional ones using mainly flour. We have here Tofu Pancakes. It's main ingredients as mentioned in the name - Tofu. You can add in different variety of ingredients in making them. I have Chinese sausages and spring onions in making this. Maybe for shrimps lovers, you can throw in some small shrimps as well. It's best eaten while is hot as it will lose it's crispiness after being left for some time.

Baked cookies from the picture but they don't taste like cookies, it's tofu pancakes!

A close up of my pancakes.

3 block of soft tofu, mashed
6 tbsp tapioca flour
2 Chinese sausages, diced
3 stalks spring onions, chopped
3/4 tsp five spice powder
3/4 tsp salt
3/4 tsp pepper

  1. In a mixing bowl, combine all ingredients and mix well. Add a bit water if the mixture is too dry.
  2. Heat up 2 cup of oil. Spoon 1 tbsp tofu mixture into wok and deep fry until both side are brown. Repeat with the rest of the tofu mixture.
  3. Dish up and serve hot.


Dong Po Pork

It's another porkylicious post for the day. I have always enjoyed this dish as I love the melt in my mouth feeling with every bite of this sinful dish. Let's just say, we need to forget about cholesterol and etc while enjoying them. My first experience in having this yummy dish was with a bunch of my colleagues back then in Esquire Kitchen. It was just pure heaven as I remembered correctly during that time. It's been quite some time since I had savoured this dish in the restaurant. So it's back to memory lane for me to have my first attempt to make this dish ALL by myself. The verdict after making them - IT'S WORTH IT! LOVE IT TO THE MAX! That's the same comments from my family too. :D

Layers of fat is essential in Dong Po Pork and the skin just melted when you bite it.

Pour the gravy on the meat. You're ready for an 'sinful' porkylicious journey.

Cut it with scissors so that every one can have a fair share of the meat.. Hehe...

Can you see the goodness of the Dong Po Pork. Soft and moist meat chunks infused with the aromatic gravy and of coz not forgetting the melt in your mouth soft jelo like skin.

You can steamed some flower buns or mantou to be eaten together with Dong Po Pork too. SLURP SLURP !


1kg pork belly, skin on
100g spring onions
50g ginger
500g Shao Xing Wine
100gm light soy sauce
20gm dark soy sauce
80gm brown candy sugar
cornstarch solution

  1. Bring a pot of water to boil and cook pork belly for 5 minutes. Drain.
  2. Cut spring onions into long lengths to fit base of pot. Slice ginger and sprinkle over.
  3. Put boiled pork belly onto spring onions, skin side down.
  4. Put in both soy sauces and sugar. Lastly wine. Add some water if the liquid level is too low. Make sure the pork is at least almost covered with liquid but remember not to add to much water in the pot. (I had made a mistake here, thus I needed to add in more Shao Xing wine later to enhance the flavour)
  5. Bring pot to a boil on high heat, reduce to low and simmer for 2 hours (flipping the pork halfway), or until it is tender enough to be easily poked thru with a chopstick.
  6. Remove pork belly (no gravy) from pot and put into a steaming dish, skin side up.
  7. Steam on high heat for 30 minutes.
  8. Add some cornstarch solution to the gravy in the pot to thicken it. Let it boil for another 5-10 minutes.
  9. Pour gravy (in pot) over pork when it has finished steaming.
  10. Serve with buns or mantou.

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