Steamed squids with chicken essence sauce

This dish is super nutritious with 2 bottles of chicken essence. I told my boy that traditionally PSLE top scorers advertised for chicken essence. In response, he asked to drink more of it. My husband replied in jest that, in reality, these top scorers only started drinking it AFTER their achievements not before. 



Ingredients:
- 500g of squids, washed
- 2 tablespoons of light soya sauce 
- 1 tablespoon of sesame oil
- 1 tablespoon of huaxing wine
- pepper
- 2 cans of chicken essence 
- 1 teaspoon of corn starch 
- 1 onion, chopped 
- 1 packet of parsley, chopped 

Procedures:
1) After washing the squids. Chop the squid wings and heads and conbine with the onions and parsley. Season with light soya sauce, sesame oil, huatiao wine and pepper. 
2) Stuff the mixture into the squid bodies. Place the squids on a steaming plate. Steam for 3-5 minutes. 
3) Transfer the squids in a serving plate. 
4) Transfer the sauce into a frying pan. Add chicken essence. Bring the mixture to a boil. Add sugar and salt to adjust the taste to own preference. 
5) Thicken sauce with corn starch. 
6) Pour sauce over the squids. Serve.


 


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