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Soya Sauce Chicken and Japanese Tofu with Broccolli

I don’t deny that despite my variety of cuisine that I blog, nothing beats 1 meat, 1 vege and rice (bonus with soup!). My Chinese roots dictate that nothing is more comforting that soup, rice and dish cooked in a “Chinese” style.

I have previously blogged about soya sauce chicken but nevertheless love it anyhow! For the vege dish, I pan fried some japanese tofu and fried it with broccoli. Nothing too fancy, but the satisfication level is high. When my teeth sank into the chicken, it was the sense of “ah.. this is what I have been waiting for.”

Soya Sauce Chicken (Serves 4-5)

7-8 Chicken drumsticks trimmed of fat
1 tablespoon of chopped garlic
1 tablespoon of chopped chili
olive oil

1/4 cup of oyster sauce
1 tablespoon of kikoman soya sauce
1 tsp of dark soya sauce
2-3 tablepoons of hua tio jiu
1 tsp sugar

1/201 cup of water

Saute garlic and chili. Brown chicken over moderate heat.

Mix sauces in a jar.

Once the chicken is browned, pour sauce mix over it. Pour around 1/2 cup of water into the wok/pan. Simmer for about 20 minutes. Check every 10 minutes if it requires more water. Turn the chicken so that it is well coated in the mixture.

Japanese Tofu with Broccoli

1 tube of Jap tofu sliced
corn flour
1  brocooli chopped
1 tablespoon of minced garlic
3 tablespoon of oyster sauce
few tsp of water

Coat Jap tofu with corn flour. Pan fried till golden brown. Set aside. Saute garlic and add broccolli, add the water and cook till nearly done. Add soya sauce, pepper and the tofu. Serve hot with chicken.


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