關於 traditional chicken soup ，我們在網路上蒐集到這些相關的討論、資訊與評價

Yummy Korean food Promotion 😋😍

These Heat & Serve Korean food are so delicious and definitely restaurant grade! Stay home stay safe and still get to enjoy good Korean food😋😍Grab these Apple livestream promo bundle and it will be delivered to you by next Tuesday or Wednesday!
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To order:
appleblessedcart.cococart.co

Or WhatsApp +6588777967
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😍 Hanguk Kitchen 10th September
*Bundle A - Classic Hanguk Starter Pack:*
*USP: For Classic Korean lovers, here is a range of Hanguk Kitchen star favorite's from different flavours of our Heat & Serve Series, and exclusive import from Busan (Fishcake Bars)

1. Kimchi Pork belly ($13.90)
2. Gamjatang - Traditional Pork Bone stew ($13.90)
3. Ginseng Chicken Thigh ($10.50)
4. Individual Army Stew ($14.90)
5. Busan Eomuk Fishcake bar x4 (~$8.80)

Total Retail Price = $62.00 (+Delivery fees)
Apple RSP = $55.00 + FREE Delivery

*Bundle B - Stay Home Family Pack:*
*USP: Stay home Hot pot for busy mothers/career women to prepare for their whole family, or friends while in the comfort of their own home. Add in your own favourite ingredients, including some of Hanguk Kitchen's healthier options (Eomuk bar, healthy Vegetable dumplings) and serve with extra 2 meals of Bulgogi on the side!

1. Family Size Kimchi soup ( $19.90)
2. Busan Eomuk Fishcake bar x4(~$8.80)
3.Gochujang 700g ($9.80)
4. Imported vegetable dumplings 567g ($8.90)
5. Pork Bulgogi packet x2 ($4.90+$4.90)
6. Radish Kimchi 1kgg ($13.90)

Total Retail Price: $71.10 (+ Delivery fees)
Apple RSP = $65.00 + FREE Delivery
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#yummy #korean #koreanfood #stayhome #heatandserve #livestream #discount #promotion

In a good mood here because everything was cooked to perfection. The flavours on the menu seemed very interesting as well. 30-day cedar river rib eye was absolutely my top favourite, it came with Japanese-style stir fry mixed vegetables. I highly recommend it! The mussels pot was my second favourite dish, teamed with white wine and garlic sauce, and topped with chorizo sausage. The flavour was rich and flavourful!

30-day Cedar River Rib Eye (HKD378)
Bouillabaisse Seafood Soup (HKD138)
Foie Gras in Port Wine Caramel Sauce (HKD188)
Grilled Oysters with Cream Baby Spinach
Mussels Pot (HKD168)
Traditional Spanish Style Cooked Rice with Chicken and Chorizo (HKD238)

📍hEat
23/F, QRE Plaza, 202 Queen's Road East, Wan Chai
灣仔皇后大道東202號QRE Plaza 23樓

#foodvibessy灣仔 #foodvibessyWanChai

#Yummy #moodygrams #FoodLover #FoodMakesMeHappy #CameraEatsFirst #Drooling #HKRestaurant #IloveFood #Foodie #hkfood #FoodPost #Foodporn #HKFoodBlogger #EatWithYourEyes #likeforlikes #hkfoodie #HKFoodPhotography #foodinfluencer #相機食先 #eatwell #FoodPhotography #WanChaiFood #灣仔美食 #852 #steak #oysters #HongKongfoodie #hEat

"I miss my confinement.... food!!!"

Yup, although I don't miss the part on having yucky hair, waking up umpteen times a night or having to waddle around, I honestly miss all the nutritious food I had during that first month.

It's all thanks to Tian Wei Signature who delivered the meals to my doorstep daily so I didn't have to depend on anyone else to take care of me. Not only did it save me the convenience of cooking, it also ensured that I was eating well-balanced, nourishing meals designed to boost my recovery.

Did you know? Tian Wei offers a fusion menu with over 90 meat and vegetable dishes, resulting in a wide range of delectable cuisine with minimal repetition. No MSG is used and instead, the emphasis is on fully natural flavours. The food is also perfect for breastfeeding mums due to the addition of milk-boosting lactogenic ingredients, yay!

Although I was able to view the menu online and find out what dishes I was going to receive each day, I love the element of surprise in opening the thermal bag and not knowing that was inside. The kids were always eager to help too and like what I shared previously, they all gave their thumbs up for the food and said they liked it! Swipe to see some of the dishes we tried.

From traditional confinement food like pork liver, red fermented wine chicken and braised pork trotters in black vinegar to fusion dishes like grilled chicken, seared salmon and kurobuta pork loin, I tried all of it and found it such an interesting and enjoyable mix of cuisine. Oh, and I love all the different herbal soups too which helped to accelerate postpartum recovery and replenish "Qi", my favourite being the fenugreek green papaya fish soup. Love it!

Yup, so you can tell I really enjoyed the food and the entire fuss-free, pleasant experience which gave me a much needed peace of mind, something which I totally appreciated as a newly minted mum of 4. I will be doing a giveaway this week so keep a lookout for that! Happy Monday, people!

#ahappymum #tianweisignature #confinementfood #yummy #fussfree #confinementfoodcatering #月子餐 #postpartum #everymumneedsthis

『台湾大からあげチャーハン』の作り方の動画です
バーミヤンの期間限定メニューです！

チャンネル登録はこちらから
https://www.youtube.com/user/papadesuyo777

0:00　開始
0:19　鶏もも肉の下ごしらえ
1:08　ネギ油の作り方
1:41　香味醤油の作り方
2:48　簡単中華スープの作り方
4:52　本調理
6:12　ねぎ油香る炒飯の作り方
7:55　盛り付け
8:08　完成

レシピ：https://cookpad.com/recipe/6844904
ブログ記事：https://ameblo.jp/cooking-s-papa/entry-12682934072.html

台湾大からあげチャーハン（1人分）　
　台湾からあげ：1個
　ネギ油香る薄味チャーハン：250g
　香味醤油：適量

台湾大からあげ（2人分）
　鶏モモ肉：2枚
　紹興酒：大さじ2
　醤油：大さじ1
　五香粉：少量
　八角：4片
　片栗粉：20g
　コーンスターチ：20g
　揚げ油：適量

香味醤油(100 cc )
　醤油：大さじ1
　水：80cc
　五香粉：少量
　八角：2片
　砂糖：小さじ1/2
　鶏ガラスープの素：小さじ1/4

ねぎ油
　ネギの青い部分：1本分
　生姜スライス：1枚
　油：100cc
　鶏の脂：少々

炒飯（1人分）
　ご飯：200g
　醤油：小さじ1
　紹興酒：大さじ1
　5％食塩水：適量
　塩胡椒：少々
　玉子：1個
　ネギ油：大さじ2
　葱：10g

簡単中華スープ（600cc分）
　水：600cc
　醤油：大さじ1
　鶏ガラスープの素：小さじ1
　オイスターソース：小さじ2
　ごま油：小さじ1
　砂糖：小さじ1
　塩胡椒：少々
　わかめ：適量
　ネギ、ゴマ：お好みで

★フォローよろしくお願いします！/Please follow me!
Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/

チャンネル登録後にベルマークを押すと新しい動画の通知が届くようになります。

How to make Fried rice with Large Karaage.
Karaage is a Japanese traditional dish that is often mistaken for fried chicken.
Chicken is the most common type of karaage, and the word karaage when used alone typically refers to chicken.

Please Subscibe soon!
https://www.youtube.com/user/papadesuyo777

Recipe in Japanese：https://cookpad.com/recipe/6844904
Report in my blog：https://ameblo.jp/cooking-s-papa/entry-12682934072.html

Fried rice with Large Karaage(for 1 serving)
1 Large Fried chicken
250 g fried rice
some flavored soy sauce

Large Fried chicken(for 2 servings)
2 chicken thigh
2 tbsp Shaoxing wine
1 tbsp soy sauce
some five spice powder
4 piece star anise
20 g potato starch
20 g corn starch
some oil

Flavored soy sauce(100 ml)
1 tbsp soy sauce
80 ml water
some five spice powder
2 piece star anise
1/2 tsp sugar
1/4 tsp chicken stock powder

Negi Abura
some green part of scallion
1 slice ginger
100 ml oil
some chicken fat

Fried rice(for 1 serving)
200 g rice
1 tsp soy sauce
1 tbsp Shaoxing wine
some 5 % salt water
some salt and pepper
1 egg
2 tbsp Negi Abura
10 g green onion

Easy Chinese soup(600cc)
600 ml water
1 tbsp soy sauce
1 tsp chicken stock powder
2 tso oyster sauce
1 tbsp sesame oil
1 tsp sugar
some salt and pepper
some Wakame seaweed
some green onion and sesame seeds

★Please follow me!
Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/

You can get a notification about my new video if you click on the bell right next to the subscribe button.

BGM：☆(Star): https://www.youtube.com/watch?v=wVI98i6vigc
http://commons.nicovideo.jp/material/nc151
作曲/演奏(Composition/performance )：igrek-U　　　　　
http://www.youtube.com/user/igrek2U?feature

For this video, we went back to Neo’s Kitchen to cook up and destroy a 5KG Collagen Seafood Noodles Challenge! CHU provided us with their Premium Chicken Collagen Soup packs for us to use as the gravy base. These Premium Collagen Soup packs are available at FairPrice Finest island-wide!

We veered from a more traditional Chinese-style seafood noodles by boiling all the noodles, meat and vegetables into the soup, similar to a hotpot. The alternate way would be to cook the meat and vegetables first, cooking the noodles separately (including a frying step), preparing the soup base and then combining them all together.

Thanks to CHU’s Collagen Soup, the soup base was a simple affair of emptying the contents of the pack into a pot. Then, we cooked all the ingredients one after another, which were: marinated pork loin, squid, shrimp, grouper, clay-pot noodles, fish cakes, crab sticks and bok choy. After seasoning to taste with oyster sauce and soy sauce, we topped the Seafood Noodles with an egg mixture that comprised of eggs boiled in the Collagen Soup. Finally, we plated the massive dish onto our giant plate and garnished with fried onions and spring onions. The result was a beautiful 5KG plate of Chicken Collagen Seafood Noodles!

The Collagen Broth was rich and deeply flavoured, reminiscent of a concentrated chicken stock. Surprisingly, while it had a distinct flavour, it was not overpowering nor salty. Using this pre-made pack allowed us to skip the fairly tedious process of creating your own which can involve chicken stock, aromatics and seasonings that you boil for some time. The seafood added a noticeable element to the broth that elevated the richness of it even further. Ultimately, I thought it was close to restaurant-level Seafood Noodles.

This was such a simple dish to prepare and I thoroughly enjoyed my homemade Chicken Collagen Seafood Noodles. The possibilities of what you can make with the Premium Chicken Collagen Soup are endless due to the rich yet not overpowering nature of it, be it a hotpot base, risotto or mui fan. Find it at your nearest FairPrice Finest or order it online!

Get CHU’s Premium Chicken Collagen Soup at: http://www.FairPrice.com.sg
IG: @FinestFoodSG

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Dango Jiru or Dago Jiru is a Traditional dumpling soup from many prefectures in Japan. Depending on prefecture, it is called differently. For instance in Ōita it is called Dango Jiru and in Kumamoto it is called Dago Jiru, etc... The shape of dumplings differs from house to house. Some people take time to stretch out the dumplings into long Udon-like noodle shape. Some people make it into flat round shape. Some people just tear it into the soup. Moreover, some people put chicken and vegetables. Most people use Taro potato, Daikon radish, and Gobo (burdock root) but they are not a must. Please take it easy and try it out in the way you like!

Fun to make with kids as well 😉

FYI: You can use any Dashi product. I used this one.
RIKEN Kombu Dashi Powder (リケン 素材力だし こんぶだし)
https://amzn.to/31o8bx8

More Miso Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlS72KCwJtzEt18L9i15ghq

More Vegan/Vegetarian Recipes:
https://www.youtube.com/playlist?list=PL48C66C28F219193C

More Soup Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnOPSQEOn6cPqlF-ayyobJo

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How to Make Dango Jiru (Dumpling Miso Soup) Vegan Recipe

Difficulty: Easy
Time: 30min
Number of servings: 2~3

Ingredients
1 US cup (120g) all purpose flour
1/4 tsp. salt
1/4 US cup (60ml) water
200g (7oz.) potato (taro potato)
50g (1.7oz.) carrot
50g (1.7oz.) Shiitake mushrooms
2.5 US cup (600ml) water
5g (1&2/3tsp.) Dashi powder *I recommend RIKEN Kombu Dashi Powder https://amzn.to/31o8bx8
2 tbsp. Awase Miso
chopped green onions

Directions:
1. Let's make Dango first. Put flour and salt in a bowl. Add water little by little then mix well. Make a bite-size Dango (small flat round dumplings) then cover with damp cloth and rest while cutting vegetables.
2. Quarter slice potato. Half slice carrot. Remove the stems and slice Shiitake mushrooms.
3. In a large pot, put water and Dashi. Add vegetables and cook on medium for about 7 minutes until soft.
4. Add Dango and cook on medium for about 5 minutes until cooked through.
5. Stop the heat and add Miso (dilute with cooking liquid). Then cook for a few seconds (do not boil over) until hot.
6. Serve in a bowl and garnish with chopped green onions.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/09/DangoJiru.html
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Music by
YouTube Audio Library

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