braised meal

 Who knew your humble rice cooker could create such a mouthwatering masterpiece? 😍

Tender chicken infused with rich soy sauce flavors, all effortlessly made in your trusty rice cooker! This one-pot wonder will have your taste buds dancing and your kitchen smelling divine. 🤤

Cooking time: 40 minutes
Servings: 4 person

Ingredients:
1 whole chicken (about 3-4 pounds)
1/2 cup soy sauce
1/2 cup oyster sauce
1/4 cup chicken powder
1/4 cup dark soy sauce
1/4 cup pepper powder
1/4 cup Chinese rose wine or Shaoxing wine
1/4 cup sugar
4 slices ginger
4 cloves garlic, smashed
4 cloves green onion
2 scallions, cut into pieces

Instructions:
- Rinse the chicken and pat it dry. Remove any giblets from the cavity.
- Marinade the chicken with all the seasonings. Add ginger, garlic, scallions inside the chicken.
- After at least half hour, put green orion in your rice cooker pot, and put the chicken on the bead of green orion.
- Close the rice cooker lid and set it to the regular rice cooking cycle.
Once the cycle completes, check the internal temperature of the thickest part of the thigh. Set the rice cooker to ”Cook“ for an additional 10-15 minutes and check again if it is not yet done.
- Ready to serve!

The rice cooker provides a gentle, even heat that‘s perfect for cooking a whole chicken while infusing it with the flavors of soy sauce and aromatics.

Remember, cooking times may vary depending on the size of your chicken and the specific model of your rice cooker. Always ensure the chicken is fully cooked before serving.

#RiceCookerRecipes #SoySauceChicken #EasyMeals #AsianCuisine #FoodieHeaven #HomeCooking #InstantPotAlternative #DeliciousEats #cozyplatecreations #電飯煲豉油雞 

 Cooking Time: Over 1 hour
Servings: 3-4 person

#Ingredients:
- 1 strip of fresh pork belly
- 400g lotus root
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 6-8 slices ginger
- 2 day leaves
- 2 star anise
- 1 tbsp Shaowing wine
- 1/4 tsp coarse salt
- 900ml water
- Cornstarch water

#Instructions:

1. *Prepare the Pork Belly*: Wash the pork belly, add ginger and Shaowing wine, then add water and pork belly in a pot. Boil for 2-3 minutes, then rinse under cold running water. Pat dry and cut into large pieces. Set aside.

2. *Prepare the Sauce*: Mash the fermented red bean curd and fermented bean curd. Mix with a bit of water until smooth. In a separate bowl, mix the other sauce ingredients together.

3. *Prepare the Lotus Root*: Rinse the lotus root, peel, and slice.

4. *Sear the Pork Belly*: Hat a pan (no oil needed) and sear the pork belly until slightly browned, about 2 minutes. Set aside.

5. *Stir-Fry Aromatics*: In the same pan, add oil and heat over medium-low. Add ginger and stir-fry until aromatic. Stir-fry quickly.

6. *Combine Ingredients*: Add the pork belly back to the pan and stir-fry. Then add the lotus root and Shaowing wine, mixing well.

7. *Add Water and Spices*: Pour in 900ml boiling water, rock sugar, bay leaves, and star anise.

8. *Simmer*: Bring to a boil over high heat, ensuring the water covers all ingredients. reduce to low heat and Sumer for 45 minutes.

9.*Thicken and Sauce*: After simmering, taste and adjust seasoning if needed. Add cornstarch water to thicken the sauce to your desired consistency.

10. *Optional Step*: For softer meat, turn off the heat and let it sit for an additional 15-30 minutes.

11. *Serve*: Ready to enjoy your meal 🩷

Pro Tip:
Adding rock sugar and oyster sauce to the braise enchanted the flavour significantly! Give it a try and enjoy the deliciousness! 😊

#HomeCooking #BraisedPorkBelly #LotusRoot #DecliousRecipes #Foodie #MealPrep #cozyplatecreations 

 Who else is a sucker for bold, savory flavors? 🙋‍♀️ This Soy Sauce Pickled Beef is about to become your new favorite!

Crazy tender beef brisket gets an umami-packed punch from a tangy soy sauce marinade. The best part? It is super easy that everyone can handle it! Just let the beef soak up all those delicious flavors as it pickles, then enjoy a taste of comfort any night of the week. It’s cozy, easy cooking at its finest!

#Ingredients:
- Beef shank/brisket 牛腱/牛胸肉(around 3 lbs)
- Yellow bean paste 黄豆酱(1/2 bowl)
- Sweet bean paste 甜面酱(1/2 bowl)
- Soy sauce 生抽(1/2 bowl)
- Dark soy sauce 老抽（2 tbsp)
- Rice wine 米酒(1/2 bowl)
- Others: Ginger, scallions, star anise, bay leaves, cinnamon, Sichuan peppercorns, five-spice powder, rock sugar姜、葱、八角、月桂叶、肉桂、花椒、五香粉、冰糖

#Preparation:
- Soak the beef in water for 3+ hours to remove blood/odors.
- Massage the beef with the soy sauces, bean pastes, rice wine and spices until well-coated. Marinate overnight in the fridge.
- Add the marinated beef and marinade into a pot, add water until beef is just covered. Add rock sugar.
- Bring to a boil, then simmer for 40 mins until beef is tender but not falling apart.
- After simmering, let the beef soak in the braising liquid overnight.
- The next day, remove beef and slice against the grain into thin pieces.

***Key Tips:***
- Use beef shank/brisket for tender but not falling apart texture
- Marinate overnight for maximum flavor absorption
- Use the ”three sauces“ - soy sauce, yellow bean paste, sweet bean paste
Simmer until just tender, don‘t overcook
Let beef soak in braising liquid after cooking for flavor and color#spicedbeef #pickledbeef #beefbrisket #asianfood #comfortfood #easydinner #chinesefoodrecipe #homecookingisthebest #eeeeeats #cooking #cozyplatecreations

#醬牛肉 #家常菜 #中式料理 #傳統手藝 #醃製入味 #慢火燜肉 #牛肉料理 #下酒菜 #家常味道#三醬滷肉 #黃豆醬 #甜麵醬 #牛筋肉 #牛胸肉 #軟爛入味 #香濃滷汁 #家庭傳統菜 

Indulge in a culinary adventure with this mouthwatering Creamy Coconut Curry Chicken recipe 🎉😆 Combing the richness of coconut milk with the warmth of aromatic curry spices, this dish is a true celebration of flavours that will transport your taste buds to exotic realms.

*Ingredients:*
2 whole chicken thighs
1 onion
2 potatoes
Coconut milk
Evaporated milk

Marinade for the chicken thighs:
Concentrated chicken broth
Black pepper
Curry power
Soy sauce
Sugar
Cornstarch
Cooking wine

Condensed Curry Paste:
1 tablespoons for curry paste, chu hou paste, curry powder, turmeric power
Chopped garlic and shallots

*Instructions:*
1. Cut the chicken thighs into large pieces and marinate them. Allow the flavours to meld for about 30 minutes. Peel and chop the onion, potatoes and soak the potatoes in water.

2. Chop the garlic and shallots, and prepare the curry paste by mixing all curry paste ingredients and stir.

3. In a Chinese wok or an oven, sear the marinated chicken pieces over medium heat until both sides are browned and the juices are sealed.

4. In the same Chinese wok or oven, add the onion and curry paste, and sauté until fragrant. Pour in 1 tablespoon cooking wine for added aroma, then add the potatoes and the water used for soaking them. The liquid should cover all the ingredients. Bring to a boil, then reduce the heat to low, cover, and simmer for 5-6 minutes, allowing the flavours to mingle.

5. Increase the heat to high and reduce the sauce to your desired consistency. Taste and adjust the seasoning with additional sugar, salt, curry powder or turmeric powder for added depth of flavour and vibrant colour.

6. Turn off the heat and add the coconut milk and evaporated milk (depending on your flavor, I will add about 15ml each). After plating, you can drizzle a little extra coconut milk on top to enhance the flavour.

7. Serve hot with rice or bread and enjoy!

#coconutchickencurry #creamycoconutchickencurry #onepotmeal #foodiesofinstagram #homecookingisthebest #mealprep #cozyplatecreations 

 Craving some comforting Chinese cuisine? This braised beef brisket with radish is the ultimate soul-warming dish! Tender beef brisket simmered to perfection in an aromatic broth with radish, ginger, and a medley of traditional spices. Each bite is an explosion of rich, savory flavors that will transport you straight to a cozy Chinese kitchen.

*Ingredients:*
2 lbs beef brisket 牛肋條
1 large white radish 白羅白
12 slices ginger 薑
Chinese Style Marinade mixed spices pack (Sichuan pepper, fennel, star anise, cassia bark, tsaoko, clove, licorice root) 鹵水料包
1 stalk green onion, sliced 京蔥
2 tbsp chu hou paste 柱候醬
1/2 block fermented bean curd 南乳
2 rock sugar cubes 冰糖
1 Parsley 芫荽
Minced garlic and shallot
1 tbsp oyster sauce
1 tbsp light soy sauce

*Instructions:*
- Defrost beef, cut into 3-4 cm chunks. Parboil in water with ginger and green onion for 10 mins.
- Peel and slice radish into chunks.
- Sauté ginger, parsley, green onion and garlic. - Add chu hou paste and fermented bean curd, fry until fragrant.
- Add beef and rock sugar, sauté for 2 mins.
- Add hot water to cover beef, bring to boil. Add oyster sauce, soy sauce, and spice pack. Simmer for 1 hour.
- Add radish, cook for 20 more mins.
- Let stand for 20-30 mins before serving.

For Extra Tender and Tasty Brisket:
Continue simmering for 30 more mins. For more intense flavor, add extra soy sauce (1tbsp), oyster sauce(1tbsp), and dark soy sauce (1tsp) simmer 5 more mins.

*Cooking Trips*
-While braising the beef brisket, gently stir occasionally to prevent sticking to the bottom of the pot.
- You can trim off excess fat portions for a healthier dish.
- If using a pressure cooker or instant pot, you can reduce the cooking time by following the instruction of your specific brand.

Let me know if you try this classic recipe. ☺️

#chinesefood #asianfood #foodporn #foodie #instafood #foodstagram #foodphotography #homecooking #homemade #dinner #delicious #yummy #foodgasm #chinesecuisine #beef #brisket #radish #braisedbeef #comfortfood #traditionalchinese #FoodiesOfInstagram #eeeeeats #cooking #homebookingisthebest #easyrecipes #mealprep #cozyplatecreations 

 Today‘s culinary adventure: a mouthwatering dish that combines tender chicken, fragrant rice, and the magic of cast iron cooking. This Hong Kong-style baked chicken rice is the ultimate comfort food!

Cooking time: 20mins
Servings: 2-3 person

*Ingredients:*
3 whole chicken thighs or 1 small chicken, chopped in bite-sized
1 cup rice, washed and drained
1.5 cup of water
2 Chinese susage

*Marinate the Chicken:*
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp of sugar
1 tbsp of salt
1 tbsp of pepper
1 tbsp of chicken powder
1 tbsp of oyster sauce
1 tbsp sesame oil

*Sauce for clay pot rice煲仔飯鼓油*
2 tbsp Soy sauce
1/2 tbsp Dark soy sauce
1 tbsp fish sauce 漁露
1 tsp sugar

*Instructions:*
- Season the chicken for at least half year, i seasoned them for 3 hours-
Heat the cast iron pot over medium heat. Add cooking oil and gently wipe the oil all over the pot. Add rice and water. |
- Wait 3-5 mins till the bubble turns out in the waters. Add the chicken and Chinese susage. Change to slow heat and swimer the rice and chicken for 8-10 mins.
- Turn off the heat and let stand for another 5-8 mins. Add the mixed sauce for clay pot rice
- Garnish with chopped green onions if desired, and serve directly from the cast iron pot.

Pro tip:
- The Chinese sausage will give you an extra flavor boost!
- Depending on your iron cast and the power of your heating, you may adjust the cooking time
- If you look for a more dried rice, please reduce the water when you cook. My version is a bit more mositurise.

Who else is craving this right now? Drop a 🍗 in the comments if you want the recipe!

#CastIronCooking #BakedChickenRice #HongKongFood #ComfortFood #FoodieFinds #HomeCooking #AsianCuisine #FoodGram #FoodPhotography #FoodPorn #InstaFood #DeliciousFood #MeatLover #GourmetMeal #HomeCooked #ComfortFood #EasyRecipe #QuickMeal #StunningPlating#FoodiesOfInstagram #eeeeeats #cooking #homebookingisthebest #easyrecipes #mealprep #cozyplatecreations