Steamed Cod with Chinese Wine and Wolfberries

I've cooked this dish several times and posted the picture more than once on my social media platforms. What I've not done is to provide the recipe to my friends and followers until a friend asked for it repeatedly. Sorry peeps, it's been a crazy period at work (well I also went on a long holiday which explains the lack of time). 

Anyway, this simple recipe came about when I wanted a super easy steamed fish for dinner one evening. Here are the conditions for the recipe I set: 

1) It must be easily prepared and cooked within 10 minutes. 

2) All the accompanying ingredients must be readily available at home, at all times. 

3) It must be delicious enough for my husband to want to finish a bowl of rice (a wife's greatest joy if you ask me).  

Needless to say, it was all well accomplished. I made this again last evening and I am glad to report that the hub finished every single grain of rice that I've cooked. :) 

Ingredients:

1 piece - Cod steak 

3 slices - Old ginger, julienned 

1 tablespoon - Light soy sauce 

1 tablespoon - Chinese wine 

1 tablespoon - Wolfberries, rinsed  

1 teaspoon - Sesame oil 

Method:

Place the cod fish on a steaming plate. Drizzle over a teaspoon of sesame oil, and one tablespoon of light soy sauce and Chinese wine. Top with julienned ginger and wolfberries. Steam over high heat for about 7 minutes or when the fish is fully cooked.  Serve hot and enjoy. 

Sesame Oil Chicken Mee Sua

I am an absolute fan of sesame oil chicken. A popular dish during the confinement period, this dish
contains a lot of ginger which warms the body and drives out wind. As for me, this is pure comfort food, especially with a bowl of plain porridge. I love this so much that I've decided to create a mee sua soup dish out of it. Here's sharing with you that recipe:

Serves 2
Ingredients:

1/2                      chicken, cut into pieces
2 thumbsize       old ginger, julienned
2 tablespoons     sesame oil
1 tablespoon      light soy sauce
1/2 tablespoon   dark soy sauce
2 tablespoons     chinese cooking wine
3 cups                water (add in only 1/2 cup of water if you are making sesame oil chicken)

Method:

Heat a pot on high heat with 2 tablespoons of sesame oil. Add in the julienned ginger and stir fry till the ginger turns golden brown and fragrant.

Add in the chicken pieces and stir fry till the chicken pieces are browned on the outside. Add in 2 tablespoons of Chinese cooking wine and let it sizzle for about 20 seconds.

Add in the dark, light soy sauce and stir to mix well. Add in the water and bring to boil. Lower heat and simmer for about 15 minutes.

Serve with mee sua which has been blanched in boiling water for 30 seconds.

Braised Duck in Ginger and Dark Soy Sauce

This is one of the many recipes that is passed down from the Wonderwoman mum. This is also the dish that will have my sister and I fighting over the dinner table for the last piece. Super easy to make and yet full of flavours. Good things goes to those who wait. So, be patient and you will be rewarded with a tender and flavoursome duck after an hour or two of braising.

Ingredients:

1 duck                     chopped into pieces
1 whole piece          ginger, julienned
3 tablespoons          thick dark soy sauce
2 tablespoons          light soy sauce
4 cups                     water
1 tablespoon           sugar
1 tablespoon           cooking oil

Method:

Heat cooking oil in big pot or wok. Fry ginger till golden brown.

Add in 4 cups of water, duck, dark and light soy sauce. Bring to boil, lower heat and simmer for about 1.5 to 2 hours, stirring occasionally.

Turn off the heat when the duck is tender, sprinkle a tablespoon of sugar over it and mix well.