Easy Paper-Wrapped Salt Baked Herbal Chicken 纸包药材盐焗鸡

Been a long while since I last cooked this comforting and nourishing Salt Baked Herbal Chicken. This is the kind of dish that fills the kitchen with a gentle herbal aroma. Simple seasoning, no complicated steps, just letting the chicken slowly bake and absorb all the goodness from the herbs. Love how tender, juicy and naturally flavourful it turns out every time.

Ingredients:
中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

½ Chicken

2 tsp Salt (or enough to rub all over the chicken)

1 tsp Light Soy Sauce

1 tbsp Shao Xing Hua Tiao Cooking Wine

1 tsp Sesame Oil

⅛ tsp White Pepper

1 tsp Corn Flour

Herbs：

6 Red Dates, halved

6 slices Angelica Sinensis (Dang Gui 当归 , rehydrated)

6 slices Codonopsis Root (Dang Shen 党参, rehydrated)

1 tbsp Wolfberries

Notes：

• No added oil needed - the chicken releases its own juices while baking.

• Best enjoyed with plain rice to soak up the herbal juices.

• Soak Dang Gui and Dang Shen until rehydrated. Reserve the soaking water.

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Method:

1. Rub the chicken thoroughly with salt, light soy sauce, Shao Xing wine, sesame oil, white pepper and corn flour. Marinate overnight in the fridge for best flavour.

2. When ready to cook, combine the chicken with red dates, Dang Gui, Dang Shen, wolfberries, and a little of the reserved herbal soaking water.

3. Wrap the chicken tightly in baking paper. Let the chicken return to room temperature before baking.

4. Bake at 180°C for 90 minutes (longer if the chicken is bigger). Remove from the oven and let it rest for 15 minutes before unwrapping and serving. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Curry Shakshuka 咖喱北非蛋【一锅到底美味早午餐】

Shakshuka is one of those dishes I keep coming back to whenever I want something comforting, fuss-free, and full of flavour. Traditionally made with eggs poached in a rich tomato and pepper sauce, this version adds my favourite twist ~ curry flavour! 🌶️✨

The curry brings extra aroma to the dish, making it perfect for slow mornings, brunch at home, or even a simple dinner when you don’t feel like cooking multiple dishes. Everything comes together in one pan, and the best part? You’ll want plenty of bread to mop up every last bit of sauce.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 small Red Pepper/ Capsicum 

2 tbsp Onion

100g Tomato Paste

250g Chicken Broth

1/2 tbsp Sugar

1/2 cube Curry Roux (or use curry paste, add to taste)

2pcs Ham 

2 Eggs

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Heat some oil in the pan, sauté the onion and red pepper, and season with salt and pepper. 

2. Add sauce, curry roux and broth, simmer until the sauce has slightly thickened. 

I'm using Song Cho 16cm frypan, a multi-ply stainless steel pan without chemical coating. 

For more information about the product, visit Song Cho e-shop for details.

3. Add ham and eggs, cover the pan and cook until the egg whites are set but yolks are still runny (or to your liking). Serve immediately with warm bread. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!

Leftover Roast Chicken Kimchi Salad 泡菜鸡肉沙拉

After a festive feast, there’s always leftover roast chicken or turkey in the fridge. Instead of reheating it the same way again, turn it into something fresh, spicy, and super satisfying 🥗~ Leftover Roast Chicken Kimchi Salad. A simple, no-waste recipe that makes leftovers feel exciting again ✨

It’s quick to prep, full of flavour, and perfect for using up smaller portions of leftover meat. The dressing is a balance of savoury, sweet, tangy, and a little spicy from gochujang, while kimchi adds a punch of umami and crunch.

This salad works great as a light lunch, side dish, or even a quick post-holiday reset meal.

Ingredients: 

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

Salad: 

70g Kimchi

1 mini Cucumber, sliced

Handful of Greens 🥬 

100g Roast Chicken, shredded 

Dressing: 

1/2 tbsp Light Soy Sauce

1/2 tbsp Honey

1 tsp Sesame Oil

1/2 tsp Apple Cider Vinegar

1 tbsp Gochujang

1/2 tbsp Toasted Sesame Seeds

Optional: Salt, to taste 

Tips:

• Swap roast chicken for leftover turkey easily.

• If your kimchi is very sour, add a little more honey to balance it out.

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. In a small bowl, mix all the dressing ingredients until well combined. Taste and adjust seasoning with a pinch of salt if needed.

2. In a large bowl, add greens, cucumber, kimchi, and shredded roast chicken.

3. Pour the dressing over and serve immediately. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Matcha Christmas Tree Bread With Red Bean Filling 圣诞树造型红豆抹茶面包

Every year, I love baking something a little extra festive to welcome the Christmas season, and this year I made Matcha Christmas Tree Bread. Soft, fluffy and shaped like a cute Christmas tree, it’s filled generously with smooth red bean paste that pairs beautifully with the subtle flavour of matcha. The classic matcha and red bean pairing that never fails!

The moment you make these little bread trees, you can already feel the festive mood settling in. Sprinkle of flour and some cranberries on top to mimic winter snow and ornaments. It turns each piece into an edible Christmas decoration!

Homemade Christmas tree bread perfect for Christmas Day breakfast or a cosy afternoon snack

Recipe adapted from here

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

300g Bread Flour

1 tsp Matcha/ Green Tea Powder 

225g Milk

50g Castor Sugar

15g Milk Powder 

1 tsp Yeast

5g Salt 

30g Butter

～～～～～～～～～

Red Bean Paste (I used homemade red bean paste, made by my dad💕)

Dried Cranberries 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix all ingredients (except butter), knead to form a dough. Gradually knead in the butter and continue kneading until the dough passes the windowpane test.

2. Proof for 1 hour or double in size. Transfer the dough onto the worktop, shape and let it proof for 1 hour or double in size.

Shaping: Roll it out, spread an even layer of red bean paste, then fold. Shape it into a Christmas tree, a few slits and twists go a long way! Add cranberries as little "ornaments". Dust with flour for that snowy Christmas touch.

If you're new to bread making, refer to my older bread posts for detailed instructions/ watch my video tutorial.

3. Bake in a preheated oven 170'C for 15 minutes. Draw the facial expression with an edible marker. 

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Chinese Yam & Sweet Corn Black Chicken Soup 山药玉米乌鸡汤

Packed with restorative goodness, this Chinese Yam & Sweet Corn Black Chicken Soup is known for its ability to strengthen the body, support the spleen and stomach, and boost overall vitality. The combination of black chicken, yam, and corn creates a light yet nourishing soup perfect for anyone looking to replenish qi, improve circulation, and enjoy a gentle immunity boost.

Ingredients:
中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

1 Black Chicken, blanched

1 section Chinese Yam 

1 Sweet Corn

5 Seedless Red Dates

15g Chinese Almond 

1.5 litre Hot Water

Salt, add to taste 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Add all ingredients (except salt) to the Song Cho IH rice cooker pot, select Soup function. The preset cooking time is 2 hours. 

I'm using Song Cho IH rice cooker
Click here for product details

2. Let it cook for 1.5 hours, add salt to taste and let it continue cooking for another 30 minutes. Serve warm. 

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If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 
Enjoy!

Easy 2-Ingredients Homemade Strawberry Jam 自制草莓果酱

My homemade fruit jam recipe has always been wonderfully fuss-free: just sugar and berries. No gelatin, no agar agar powder, and no extra stabilizers. The jam comes together with a lovely, spreadable consistency without any added help. The process is the same one I use for all my jams: wash, cut, mix with sugar, and cook until the berries break down and the mixture turns thick and glossy. Simple and satisfying, every time. 

It’s perfect on toast and waffles, swirled into yoghurt, or used as a filling for pastries and bakes. And because it’s made with just two ingredients, you really get to enjoy the pure, natural taste of the strawberries. If you’re looking for an easy jam recipe, this strawberry version is a must-try, fresh, and absolutely delicious.

Ingredients: 

240g Fresh Strawberries (Wash and drain)

80g Castor Sugar (can be reduced or adjust to taste)

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Put all ingredients in a saucepan, and cook over low heat.

2. Cook until the jam is gluey and thick. Takes about 15-20 minutes. Stirring occasionally.

3. Optional: Blend for a smoother texture. Let it cool completely, then transfer to a clean container/ jar, and keep chilled in the refrigerator. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed.