Free Online Recipes

Shredded Chicken in Dashi Broth

Marinate the chicken
1.Heat the saucepan at moderate heat with some water till boil.
2.Add in chicken legs and lemon. Simmer for 10 minutes.
3. Remove chicken legs and lemon to a plate. Rinse chicken with cold running water.
4.Squeeze lemon juice over chicken legs.

Preparing the broth
1.Heat the saucepan with the measured water till boil.
2.Add in chicken legs and all other ingredients except rice vinegar, salt and pepper.
3.Reduce heat to low and simmer for 30 minutes
4.Add in rice vinegar, salt and pepper. Simmer for another 10 minutes. Serve hot.

Oyster Congee

Method
1.Put oysters in a bowl soak with lime juice.
2.Heat the water in the saucepan, add in kelp seaweed. Heat until kelp seaweed float on the water.
3.Blanch the oysters in with the kelp seaweed and set aside.
4.Reduce the heat, add in rice and soy sauce, simmer for 10 minutes.
5.Add in oysters and watercress, stir gently.
6.Pour porridge into bowls, add some grated ginger and sprinkle it with some nori. Serve.

Steamed Salmon with Broccoli

Method
1.Cut salmon into cubes and put into a bowl.
2.Mix all marinate ingredients. Pour it over the salmon and mix thoroughly. Set aside for 15 minutes.
3.Peel and chopped shallot into pieces. Wash and cut broccoli into pieces.
4.Dust salmon dry with cornflour.
5.Mix salmon (step 4) with shallot and broccoli (step 3). Place it in a steamer and steam for 15 – 20 minutes. Serve hot.

Grilled Miso-Marinated Cod

Marinate Method
1.Bring sake to boil for a few minutes. Turn off the heat.
2.Stir in sugar and miso paste till it dissolve into the sake.
3.Pour sake-miso into a tin. Add in cod. Place it in the fridge overnight.
Grilling Method
4.Place cod fillets on the grill for 5-7 minutes till golden.
5.Turn to the other side for another 3-5 minutes.
6.Garnish with sushi ginger (optional) and serve.