Braised Chicken Wings With Mushrooms & Peanuts 蘑菇花生焖鸡翼

A hearty, warm and comforting meal-in-one packed with juicy chicken wings and veggies in flavourful gravy well-seasoned with a rich taste.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

8 Chicken Mid-Wings

1 thumb-size Ginger, sliced

4 cloves Garlic

1 tbsp Rice wine 

4pcs Canned Mushrooms, cut half 

1 can Chicken Broth 

1/8 tsp White Pepper 

1/2 Carrot, sliced

1 can Braised Peanut 

1 tbsp Corn flour + 2 tbsp water

1 stalk Spring Onion 

Marinade:

1 tsp Corn Flour

1 tsp Sesame Oil

1 tsp Light Soy Sauce

1 tsp Oyster Sauce

Dash of White Pepper

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. Combine chicken wings and marinade ingredients, let marinate for 1 hour. 

2. Heat some oil, sear chicken wings on both sides, set aside. Stir-fry ginger and garlic until fragrant, add in mushrooms, stir fry for a minute. 

3. Add in rice wine, chicken broth, and carrot, bring to a boil. Add chicken wings, season with white pepper, simmer for 5 minutes, add braised peanut and stir in corn starch. Garnish with spring onion and serve warm with steamed rice.

Note: I'm using flavoured chicken broth in this recipe, if you're using unflavored broth, add some salt to taste.

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. 

By readers: some feedback from those who have tried this recipe

By Winnie Lai

Hazelnut Chocolate Muffin 榛果巧克力麦芬

These Hazelnut Chocolate Muffins are nutty, rich and full of chocolaty goodness! It's super easy to make with just 5 ingredients. 

做法超简单，无需电动打蛋器都可以轻松制作，味道香浓口感湿润。


Ingredients:
材料

50g Self Raising Flour 自发粉 50克

1 Egg 鸡蛋 1粒

185g Hazelnut Chocolate Spread 榛果巧克力酱 185克

1 tsp Milk 牛奶 1小匙

25g chopped Hazelnut 榛果碎 25克

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. Lightly whisk the egg, hazelnut spread and milk until smooth and glossy.
鸡蛋，榛果巧克力酱和牛奶拌均。

2. Add in flour, and mix well. 
加入自发粉，拌均。

3. Pour the batter evenly into 3-4 muffin cups. Top with hazelnuts.
把面糊倒入麦芬杯子里，上面放些榛果碎。

4. Bake 180'C for about 20 minutes or until cooked through.
以180度，烘烤20分钟或至熟。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. 

Mushroom & Chestnut Sesame Oil Rice 香菇栗子麻油饭

This fragrant mushroom and chestnut sesame oil rice is nutrient-packed, tasty and easy to prepare. It's a vegan-friendly one-pot meal conveniently cooked in a rice cooker.

Ingredients:

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

1 tbsp Sesame Oil + 1 tbsp Cooking Oil

1 thumb-size Ginger

6pcs Dried Shiitake Mushrooms, soaked and reserved the water

1 pkt Shimeji Mushroom 

100g Roasted Chestnuts 

1 cup Rice

1 & 1/4 cup Water/ the reserved mushrooms water

2 tbsp Oyster Sauce

1 tbsp Mirin/ Rice Wine

1 tbsp Light Soy Sauce 

1/2 tsp Dark Soy Sauce 

Optional: some spring onion and red chilli for garnishing

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. Heat the cooking oil and sesame oil, fry the ginger until aromatic, stir fry mushrooms, season with a pinch of salt and pepper. 

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

2. Add all ingredients to the rice cooker pot. Select <RICE> <STANDARD>.

3. When the cooking has completed, garnish with spring onion and chilli, if using. Serve warm.

Optional: Drizzle 1 tsp sesame oil for extra flavour!

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 change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

By readers: some feedback from those who have tried this recipe:

By Linda Bee