Hiyashi Chuka {Cold Soba} 鸡肉蔬菜荞麦冷面

When the weather is hot, I always find myself craving something refreshing and easy to put together. That’s where this simple version of hiyashi chuka comes in. My take on this dish is all about keeping things fuss-free with cold soba noodles and a homemade dressing that’s light yet flavourful. From there, it’s really up to whatever you have on hand. For this version, I topped my noodles with pan-fried chicken breast, mushrooms, vegetables, egg, tobiko, and crab sticks. The combination gives a nice balance of textures and flavours, the kind of meal that looks colourful, tastes good, and doesn’t require too much effort. 

Ingredients for the dressing:

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1 tsp grated Ginger

2 tbsp Sugar

4 tbsp Light Soy Sauce

4 tbsp Chicken Broth 

1 tbsp Mirin

1 tbsp Rice Vinegar 

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1 tbsp Sesame Oil

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Method:

1. Combine the ingredients (except sesame oil) and bring the mixture to a boil.

2. Lower the heat and simmer for a minute. Turn off the heat and stir in sesame oil. Set aside. Cook the soba noodles according to package instructions and prepare the toppings of your choice.

3. To serve: Add dressing, mix and enjoy! 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. 

Walnut & Medjool Dates Crusty Bread [Easy No-Knead Recipe] 免揉核桃椰枣软欧包

If you love homemade bread but don’t want the hassle of kneading, this Walnut & Medjool Dates Crusty Bread is the perfect recipe to try. With just a few simple ingredients and minimal effort, you’ll get a loaf with a crispy golden crust and a soft interior. Best of all, this is a no-knead bread, which means the dough does most of the work while it rests. The natural sweetness of Medjool dates pairs beautifully with the nutty crunch of walnuts.

Ingredients:

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200g Bread Flour 

25g Wholemeal Flour

1/2 tsp Instant Dry Yeast 

1/8 tsp Salt 

1 tbsp Oil

200g Milk

3pcs Medjool Dates, cut into smaller pieces

Handful of chopped Walnuts

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 ingredients to form a dough. Cover it with a damp towel and let it proof for 30 minutes. 

2. Slightly wet your hands with some water and fold the dough towards the centre of the dough. Cover it with a damp towel and let it proof for 30 minutes. Repeat this step 2 more times.

3. Dust with some flour, shape it round and proof for 1 hour. Decorate and score as desired. Spray some water on the dough, bake in a preheated oven 200 °C fan for 15 mins, 180 °C fan for 10 mins. 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. 

Garlic Butter Chicken Rice 蒜香牛油鸡腿饭

There’s something deeply comforting about a one-pot meal, especially when it fills your kitchen with the rich aroma of garlic and butter. This dish combines tender chicken, fluffy rice, and the savoury richness of garlic butter into a complete meal. The rice cooker does most of the work, allowing all the flavours to meld beautifully. It’s beginner-friendly, budget-friendly, and delicious.

(Note: If you're using seasoned broth, you may omit or adjust the amount of salt in step 1.)

Ingredients: 2 servings

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

2 Chicken Legs 

1 whole Garlic

1 tbsp Butter

1 cup Rice

1 cup Chicken Broth 

For garnish: Spring Onion, Butter (if you like it more buttery)

Marinade:

1 tsp Corn Flour

1 tbsp Shao Xing Hua Tiao Wine

1 tsp Garlic Salt

1/8 tsp White Pepper

1 tsp Sesame Oil

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. Marinate the chicken for 30 minutes or overnight. Heat the butter and sauté the garlic with 1/2 tsp salt. Add rice and stir fry to remove the excess moisture.

2. Place all ingredients into the inner pot of the rice cooker. Cover with double lids set <RICE> mode. I'm using Song Cho Claypot Rice Cooker. You can use other rice cooker model, just select the normal rice cooking mode.

3. When the cooking has completed, mix in butter (if using), garnish with spring onion, and serve warm. 

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!