This is our take on soya chicken that has been simplified and condensed into a one pot dish.
Start by blanching Cantonese noodles in boiling water and strain.
Marinate 200g of chopped chicken with skin on with 1 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp oyster sauce, 1 tsp of maltose (or honey), Sarawak white pepper, 1 tsp essence of rose essence wine and 1 tbsp of corn flour. Mix well and refrigerate for 30 minutes.
Our 3rd professional series recipe is a famed hawker chicken rice that has it’s roots in the legendary Chatterbox chicken rice establishment.
Sergeant Kiang was one of the original team members that worked in the Mandarin hotel kitchen team that made this signature chicken rice, and today, his children have started their own chicken rice eatery known as Jiang Ji.
This is such an easy one pot dish but it will surely please the family for sure. A Japanese Curry one pot!
Start by adding 1 tsp of oil into a pot. Add 2 cloves of minced garlic, followed by 8 halved cherry tomatoes. Stir fry for a few minutes until the tomatoes have wilted somewhat.
Add 4 scallops and cook for a minute or so. Add 6 prawns that have been deshelled and cook for about 1 minute to almost cook the prawns. Add 1/2 cup of green peas and mix well.
Since the last year when we had to go through a lockdown and stay at home entirely for almost 2 months, we have come up with so many recipes that eventually we decided we should put them up on YouTube.
Hence, at the beginning of 2021, we decided to reshoot all our favourite and most well received Instagram posts.
These new videos are shot entirely on iPhone 12 Pro Max at 4k and most importantly, at High Dynamic Range colour. This means that on screens that support this HDR format, you get to see the recipes in the best possible format.
Sergeant Kiang started as a Hainanese cook in the British army before leaving to work in various hotels, including the American Club and Goodwood Park.
Eventually, he would end up at Mandarin Orchard under the then German executive chef. Legend has it that the head chef ask Sergeant to come to with a local dish to serve in their Chatterbox cafe, and Sergeant being Hainanese suggested chicken rice.
One of our all time favourites is this classic clam pasta. You can use white wine for that extra flavour but it’s just as good without.
Start as always by boiling water for to cook the pasta. Season the water with 1 tsp salt until it tastes like salt water. We are using spaghetti today, but linguine is also good for this. Seasoning the pasta water here will also give your noodles flavour as we won’t be using salt elsewhere.
For our next professional series recipe, we have famed TV Chef Benson Tong showing us how to make an authentic sweet sour pork. No ketchup is used, and dried hawthorn berries (not haw flakes) are used to make citrusy sauce.
Begin by making boiling 300gm pineapple, 1 chopped large tomato, 1 chopped large carrot, 1 chopped large red onion, 2 coriander root, 100gm dried hawthon berries in 3 litres of water. Once it is boiling, lower the heat to simmer for 1 hour.
A Chinese New Year tradition for us, we make this delicious radish cake annually. Can be consumed steamed, pan fried or fried with egg.
Start by soaking 4 Chinese mushrooms in water for 2 hours. Soak a handful of dried shrimp and dried scallops separately in water for 1 hour. After soaking, combine all the soaking water into a container.
