Poached Chicken in Spicy Sauce (貴妃雞)

Traditional poached chicken is very popular in Hong Kong. If the chicken is just cooked through with silky smooth skin and the meat is succulent, it’s a high-praised dish that’s well-accepted by everyone.

To make silky succulent poached chicken, it’s not that difficult as we thought. All you need to do is to submerse and soak the chicken in a bowl of iced water to stop the inner cooking once the chicken is done. The skin will be kept very smooth and the meat won’t be over-cooked.

For making this special poached chicken, you can simply skip the soak-in-iced-water step, still can achieve the same effect. The simple trick is to prepare a bowl of cold spicy brine to get the cooked chicken soaked in it. It’s very straightforward and simple.

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Baked Drunken Prawns (焗醉蝦)

To make this drunken prawns dish is very straightforward without any fuss at all. All the flavours are absorbed by the tender prawn meats.

Drunken prawns are very popular in Chinese cuisine just like drunken chicken dishes.

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Chinese Yam Goji and Pork Ribs Soup

Chinese yam (huáishān 淮山 in Chinese) is quite often used in making soups. It helps to lower blood sugar and cholesterol, revive our appetite and contains antioxidants.

I love adding some goji berries as they’re good for eye health. So this Chinese yam and goji soup is so nourishing.

Tastewise, it’s very delicious. You can see the recipe below that pork bones, several red dates and dried scallops are added to create a depth of flavours. Give it a try. Your family will like this soup as much as we do.

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Bandit Chicken Wings (土匪雞翼)

This is a signature side dish of a popular noodle restaurant in Hong Kong, very well-known and loved by local people. Believe me, the taste of these Bandit chicken wings is wonderfully good.

I have no clue how this dish name came up. The word of “bandit” might put some people off to try. The soul of this dish is the spice, cumin, that makes all the baked chicken wings smell pleasantly and take the whole dish up a notch.

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Braised Chicken Wings with Potatoes

If you’ve lived in Hong Kong for a while, you would’ve known this dish, Braised Chicken Wings with Potatoes, or tasted it before. It’s so homey and tasty dish.

I miss this braised chicken wing dish so much. If you’ve lived in Hong Kong for a while, you would’ve known this dish or tasted it before. It’s so homey and tasty.

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Baked Lemongrass Prawn Parcel

This baked prawn dish is absolutely delicious as all the prawns (shrimps) are submerged in a rich-flavours and fragrant lemongrass marinade, enclosed and baked in a paper parcel. You can imagine how fragrant the prawns will be after the lemongrass aroma imparted into them.

Best of all, making this delicious dish is fuss-free. All you need is to marinate the prawns 15 minutes before popping them in a preheated oven.

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Singapore Chilli Prawns

This Singapore chilli prawn dish is one of my favourite seafood dishes. The prawns are succulent and taste so wonderfully good with the home-made delicious sweet chilli sauce. This dish is really quick and easy to make.

It tastes salty, sweet and sour with a hint of hotness. No worries, the hotness is very mild. My family found it’s just right. Having said that, you can adjust the amount of red chillies and ginger according to your preference.

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