Dark green leavy vegetables such as spinach and broccoli are a rich source of vitamin C, which is great for the skin. On top of that, they have carotenoids and anti-cancer substances such as sulphoraphane and geistein. They contain a variety of caroteroid pigment which help to prevent age-related eye problems such as cataracts and mucular degeneration.
Ingredients
1 chicken (about 1.5 kg)
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp chopped shallot
2 tsp light soy sauce
2 tbsp oyster sauce
salt and pepper to taste
150 ml water
1 tsp sugar
1 tbsp cornstarch solution
Mehtod
Marinate chicken with 1 tsp of light soy sauce and litter bit of salt for 15 minutes. Deep fry in hot oil until chicken is browned and cooked. Set aside to cool and cut into serving size.
Heat up 1 tbsp of cooking oil and saute chopped ginger, garlic and shallot to fragrant. Add water, oyster sauce and 1 tsp of soy sauce and bring to a gentle boil. Add sugar and corstarch solution, when sauce become thicken, dish up and spread over chicken and serve.
Ingredients
600 g chicken wings
2 onions (quatered)
2 cloves garlic
300 g can bamboo shoots (drained and sliced)
2 tbsp soy sauce
2 tbsp rice wine
1 tsp grated ginger
1 tsp sugar
300 ml water
2 tbsp cornstarch solution
salt to taste
Method
Marinate chicken wings with crushed garlic, soy sauce, rice wine, ginger, sugar and salt for 1 hour, drain and reserve marinade.
Heat oil in wok, add bamboo shoots and fry for 2 minutes, dish out and set aside. Add chicken wings and onions, stir fry with high heat until chicken wings are browned then add water and bring to boil then simmer with low heat for 15 minutes until chicken wings are tender.
Ad remaining marinade, mix well then add cornstarch solution. Simmer for another 2 minutes until gravy thicken, done.
*More Asian Recipes*
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