This easy recipe takes chicken soup to a new level of wonderful. Homey and delicious!
There are a few things that my son Daniel will eat without hesitation. Top of the list is mac and cheese, followed by miso soup. But if I had to choose another meal that Daniel enjoys tremendously, it would have to be Matzoh Ball Soup. Considering that I only learned about matzoh balls 3 years ago, it’s amazing how this dish is now a mainstay in our home.
Finding a new chicken recipe always makes me happy. When I first came across this recipe on Kuali.com, it sounded very good and even though the spice list was really long, I knew I had to try it. And I was right, it was a winner. The spices give this chicken dish a really festive feel.
I’ve been having a lot of success with steaming lately. Both the salted fish chicken and the stuffed squid were delicious dishes that met with the approval of the whole family. Thus, I decided to go about trying yet more dishes from this latest cookbook I bought which was all about steaming.
The recipe I decided to try next looked a little bit more complicated but actually turned out to be quite easy and yet filled with yummy flavors. Also, Nate thought it had shades of Khau Yoke flavors without the crazy amount of work that Khau Yoke actually takes. And as for the presentation, it’s a dish with the "wow" factor. When presented tableside, it really looks like something that could have come out of a fancy Chinese restaurant.
Continue reading Steamed Chicken Wings with Taro and Mushroom
This sweet-savory and simple chicken dish is “die die must try!”
Marmite is one of those things that make people either wax lyrical or shudder in horror. This spread which is made from a concentrated yeast paste has a really strong smell and flavor. The Brits eat it with toast or bread. I have never eaten Marmite in that way. As a matter of fact, even though I’ve heard of Marmite and Bovril (another similar product) all my life, I have never eaten it until more recently.
And the only reason I’ve discovered it in the past few years is that it has become a common ingredient in Malaysian cooking. I remember having Marmite chicken the last time we were home in Malaysia about 4 years ago and then just recently, we ordered it again here in Kuching at a Chinese restaurant. Both times, the Marmite flavors were tempered with honey and other flavors to balance out the yeasty flavors. Somehow, the combination works in highlighting the chicken in a “cannot get enough of this” kind of way.