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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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. 

Matcha Melon Pan 抹茶菠萝包

If you’re a fan of soft, fluffy bread and the aroma of green tea, you’ll fall in love with these Matcha Melon Pan! This Japanese-inspired bread combines the earthy flavour of matcha with a crisp, cookie-like crust that’s lightly coated with sugar and matcha powder. Each bun has a pillowy soft inside and a delicately sweet, crumbly top with the perfect balance of texture and flavour.

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 Green Tea Powder/ Matcha Powder

225g Milk

50g Castor Sugar

15g Milk Powder 

1 tsp Yeast

5g Salt 

30g Butter

Melon Pan Toppings:

80g Cake Flour

1/4 tsp Baking Powder

25g Salted Butter

35g Icing Sugar

25g Egg

Some Castor Sugar + Green Tea Powder/ Matcha Powder

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. Proof for 1 hour or double in size. 

2. Prepare the melon pan topping: Cream butter and icing sugar, gradually add the egg. Sift in flour and baking powder, and mix to form a dough. Refrigerate for 1 hour. Divide the dough, roll into balls and roll flat. Keep chilled for later.

3. Deflate and divide the bread dough. Cover and let it rest for 10 minutes. Shape round and wrap with melon topping. Coat with castor sugar and green tea/ matcha powder. Proof doubled in size. If you're new to bread making, refer to my older bread posts for detailed instructions/ watch my video tutorial.

Alternatively, you can add the green tea/ match powder to the cookie crust 

4. Bake in a preheated oven 180'C for 12-15 minutes. 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. 

Sesame Oil Chicken 麻油鸡

Sesame Oil Chicken is a savoury braised chicken dish that boasts rich aromas of sesame oil and fresh ginger, the flavourful gravy complements steamed rice nicely. It's a comforting, homey dish that everyone enjoys! Here's my simple recipe to prepare this tasty dish...

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

700g Chicken (bone-in) 

30g Ginger, sliced. Use 50g if you like it slightly hot.

6 cloves Garlic

Corn Starch Solution/ Slurry: Mix 1 tsp Corn Flour + 1 tbsp Water

1 tbsp Sesame Oil

1 Red Chilli, sliced

1 stalk Spring Onion

Marinade:

2 tsp Corn Flour

1/2 tsp Salt

1/4 tsp White Pepper

1 tsp Sesame Oil

Sauce:

1 tsp Dark Soy Sauce

2 tbsp Light Soy Sauce

1 tbsp Oyster Sauce

1/4 tsp White Pepper

15g Rock Sugar

50g Rice Wine

50g Water

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 the marinade ingredients and chicken, and let marinate for 30 minutes. 

2. Heat some *oil in a wok and sauté the ginger and garlic. Add the chicken and stir-fry for a minute or so, then add the sauce.

*Use sesame oil if you like it more aromatic.

I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, it's safe to use in any cooking. 

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

3. Cover the wok with a lid and simmer until the chicken are cooked through. Stir in the corn starch solution to thicken the sauce.

4. Stir in sesame oil, and garnish with red chilli and spring onion. Serve warm with steamed rice or porridge. 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 to see my posts on your news feed. 

Enjoy!