Soy Sauce Braised Chicken

Soy Sauce-Braised Chicken is a popular dish often seen in Chinese restaurants.  It is typically prepared with a whole chicken. However, this easy recipe uses chicken legs, which are budget-friendly, easier to handle, and just as delicious.  Let’s create this flavorful dish right in your kitchen!  Enjoy your homemade Soy Sauce-Braised Chicken—simple, satisfying, and perfect for any occasion!

Ingredients:

Chicken:

• 2 chicken legs

Ingredient For Cooking:

• 2 tbsp vegetable oil

Sauce Ingredients:

• 1 tbsp sugar
• 1 tbsp cooking wine
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp minced ginger
• 1 tsp minced garlic clove
• 1/2 tsp five-spice powder
• 1 cup coconut water

Directions:

1.    Preparing the Chicken:

·         Debone the chicken legs if desired, then wash and pat dry.

2.    Searing the Chicken:

·         Heat vegetable oil in a sauté pan over medium heat. Place the chicken legs skin-side down and cook until the skin is golden brown.  Flip and cook the other side briefly.  Remove the chicken from the pan and set aside.

3.    Cooking the Sauce Base:

·         In the same pan, sauté the minced garlic and ginger until fragrant.

·         Add sugar, cooking wine, soy sauce, dark soy sauce, five-spice powder, and coconut water.  Stir to combine and bring to a boil.

4.    Simmering the Chicken:

·         Return the chicken to the pan, skin-side down.  Reduce the heat to medium-low and simmer for about 20 minutes, turning the chicken occasionally to ensure it absorbs the sauce evenly.

5.    Preparing the Sauce:

·         Remove the chicken from the pan and keep it warm.

·         Add a splash of water to the pan and bring the sauce to a boil. If desired, strain the sauce to remove solids.

6.    Serving:

·         Slice the chicken into bite-sized pieces and drizzle the sauce over the top.

·         Serve with steamed rice, steamed vegetables, or a fresh salad.

Candied Sweet Potatoes Recipe

Candied sweet potatoes are a delicious treat and one of my favorite Christmas desserts.  Making them at home is easy and tastier than store-bought versions.  This recipe uses simple, readily available ingredients.

Ingredients:

Sweet Potatoes

• 1 lb. sweet potatoes
• 2 cups water

Sauce ingredients:

• 1 cup water
• 1/2 cup honey
• 1/4 cup brown sugar
• 1 tsp lemon juice
• 1/4 tsp salt

Directions:

1.    Preparing the Sweet Potatoes:

·         Peel the sweet potatoes and cut them into 1/2-inch thick wedges.

2.    Boiling the Sweet Potatoes:

·         Bring 2 cups of water to a boil in a pot.

·         Add the sweet potato wedges and cook for 5 to 7 minutes until slightly tender.

·         Drain and set aside.

3.    Cooking with Sauce:

·         In the same pot, combine the cooked sweet potatoes with all the sauce ingredients: water, honey, brown sugar, lemon juice, and salt.

·         Cover and cook over medium heat, stirring occasionally, until the potatoes are fully tender and the sauce has reduced by half.

4.    Serving:

·         Transfer the sweet potatoes to a serving dish and drizzle the sauce over them.  Serve warm.

This delightful dish is perfect for holiday gatherings or as a sweet side any time of the year!

Tofu, Taro, and Rice Cakes Recipe

This vegetarian dish is one of my favorites because it's nutritious, easy to prepare, and perfect for using leftover rice.  It’s a great way to serve a delicious treat to guests while tidying up your refrigerator!  These golden cakes are crispy on the outside, soft on the inside, and bursting with flavor. Perfect as an appetizer, snack, or light meal!

 

Ingredients:

• Main Ingredients:

• 2 eggs
• 2 cups cold rice (leftover is ideal)
• 14 oz. firm tofu
• 1 cup cooked and mashed taro
• 1 cup chopped mushrooms (choose your favorite variety)
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 2 green onion, chopped
• Seasonings:
• Salt (to taste)
• 2 tsp oyster sauce (optional for vegetarian versions)
• 2 tsp soy sauce
• 1 tsp sugar
• 1 tsp mushroom seasoning (optional)
• For Frying:
• Oil of your choice
• Dipping Sauce Ingredients:
• 3 tbsp soy sauce
• 2 tsp sugar
• 1/2 tsp minced garlic
• 1 chili slice (optional for heat)
• 1 tsp lemon juice

 

Directions:

1.    Preparing the Mixture:

·         Combine the tofu, rice, taro, and mushrooms in a large mixing bowl.  Mash everything together.  If you want you can  then blend until smooth using a food processor or blender.

2.    Adding Aromatics and Seasonings:

·         Mix in the shallot, minced garlic, green onion, and eggs—season with salt, soy sauce, sugar, and mushroom seasoning.  Adjust seasonings to suit your taste.

3.    Shaping the Cakes:

·         Scoop small portions of the mixture and form them into round patties about 3 inches in diameter.

4.    Frying the Cakes:

·         Heat a thin layer of oil in a skillet over medium-low heat.  Fry the patties until golden brown on both sides, flipping carefully to maintain their shape.

·         Once cooked, transfer the cakes to a plate lined with paper towels to absorb excess oil.

5.    Preparing the Dipping Sauce:

·         Mix soy sauce, sugar, minced garlic, chili slices, and lemon juice in a small bowl.  Adjust to taste if needed.

6.    Serving and Enjoying:

·         Serve the tofu, taro, and rice cakes warm with the dipping sauce and fresh lettuce on the side. 

8 Health Benefits of Mulberry Leaves

Mulberry leaves are commonly known in Vietnam, particularly among those who raise silkworms for silk production.  Beyond this, mulberry leaves have long been used in traditional Eastern medicine for making beverages and treating ailments.  What exactly are the benefits of mulberry leaves?  Let’s explore the eight health benefits of mulberry leaves in this article!

Fresh or dried mulberry leaves are frequently brewed into tea by Vietnamese people.  These leaves contain numerous nutrients, including free amino acids (phenylalanine, alanine, leucine, sarcosine, etc.), proteins, vitamins (C, B1, D), and organic acids. With these nutrients, mulberry leaves provide the following eight benefits:

1.    Blood Sugar Control

Mulberry leaves contain compounds that help lower blood sugar levels and combat diabetes.  Among these, deoxynojirimycin (DNJ) is the most potent glucose-lowering compound. DNJ, which has a similar structure to glucose, blocks the absorption of starches and sugars—substances that contribute to high blood sugar levels.

Additionally, DNJ helps reduce high blood sugar and insulin levels, the hormone responsible for regulating blood sugar.

2.  Lipid Reduction

Lipid metabolism disorders increase blood viscosity and hinder blood flow through capillaries, potentially leading to blockages, heart attacks, and strokes.  Mulberry leaves contain flavonoids, which reduce blood viscosity and enhance capillary function. These compounds also improve lipid profiles, helping to prevent strokes.

Extracts from mulberry leaves, rich in DNJ, quercetin, and kaempferol, promote the oxidation of free fatty acids and lipids.

3.    Anti-Obesity Properties

Mulberry leaf extract reduces triglycerides, significantly lowers the number of fat cells, and decreases the size of lipid droplets in cells.

Moreover, prolonged consumption of mulberry leaves has been shown to gradually increase circulat so I ing levels of adiponectin, a cytokine that combats fat accumulation, reduces obesity, and inhibits the maturation of fat cells.

4.    Blood Pressure Regulation

Mulberry leaves may help lower blood pressure by inhibiting the production of angiotensin-converting enzyme (ACE), which regulates blood pressure.

Research has found that mulberry leaf extract reduces ACE activity by up to 95%, helping to lower blood pressure.  While these studies have primarily been conducted on animals, further research is needed to confirm these effects in humans.

5.    Antioxidant Effects

Mulberry leaves are rich in flavonoid antioxidants, which combat free radicals—compounds that increase cancer risk.  Studies show that mulberry leaves reduce inflammatory markers like C-reactive protein and oxidative stress markers like superoxide dismutase.

Additionally, in vitro studies on human white blood cells reveal that mulberry leaves reduce inflammatory proteins and significantly mitigate DNA damage caused by oxidative stress.

6.    Atherosclerosis Prevention

Mulberry leaves contain polyphenols, flavonoids, carbohydrates, proteins, and lipids that combat atherosclerosis.  Regular use improves liver function, reduces plaque burden, and lowers serum cholesterol, triglycerides, and low-density lipoprotein (LDL) levels. The leaves also enhance endothelial function and reduce arterial plaque.

7.    Cardiovascular Protection

In addition to preventing atherosclerosis, mulberry leaf extracts improve heart health by lowering cholesterol and blood pressure.  A study involving 23 individuals with high cholesterol showed that after 12 weeks, LDL (bad cholesterol) decreased by 5.6%, while HDL (good cholesterol) increased by 19.7%.

8.    Improved Sleep

Mulberry leaf tea can help combat insomnia due to its beneficial compounds, such as carotene, tannins, choline, trigonelline, pentosan, calcium, and adenosine.  These active ingredients relax the body, reduce stress and fatigue, and promote restful sleep.

Conclusion

These are the eight remarkable health benefits of mulberry leaves. We hope this article helps you better understand their advantages and inspires you to incorporate them into your lifestyle to protect your health and that of your loved ones.

Orange Cranberry Cake

Christmas is around the corner.  The smell of oranges and pine trees reminds me of the sweet taste of orange cake.  The orange cake is an easy cake that even you do not have to wait for the holiday to make it.  This cake will be in the center of your Christmas dinner table, decorated with fresh Cranberries and pine cones, which look fantastic not just for the eyes but also for the sweet taste of this cake.

Ingredients:

Dry ingredients:

2 cups self-rising flour

1/2 cup dried cranberry

2 tbsp flour

Wet ingredients:

1 cup sugar

2 tbsp orange zest

1/2 cup orange juice

1/2 cup vegetable oil

1 tbsp vanilla extract

3 eggs

 

Butter and flour the bundt cake pan and set aside.

Preheat oven to 350 degrees.

 

Directions:

1.    Preparing the Cranberries:

2.    Toss the dried cranberries with two tablespoons of flour in a small bowl.  This will help prevent them from sinking to the bottom of the cake during baking.  Set aside.

3.    Mixing the Dry Ingredients:

4.    In a medium bowl, sift the self-rising flour to remove lumps. Set aside.

5.    Combining the Wet Ingredients:

6.    In a large mixing bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers to release the orange oils.  Add the orange juice, vegetable oil, vanilla extract, and eggs. Whisk until smooth and well combined.

7.    Incorporating the Dry Ingredients:

8.    Gradually add the sifted flour to the wet mixture in batches, stirring gently with a spatula or whisk after each addition until combined.  Avoid overmixing to keep the cake light and fluffy.

9.    Folding in the Cranberries:

10.                       Gently fold the flour-coated cranberries into the batter, ensuring they are evenly distributed.

11.                       Preparing the Pan:

12.                       Butter and lightly flour the bundt cake pan, covering all surfaces to prevent sticking.  Tap out any excess flour.

13.                       Pouring the Batter:

14.                       Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

15.                       Baking:

16.                       Place the pan in the preheated oven and bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.

17.                       Cooling the Cake:

18.                       Remove the cake from the oven and let it cool in the pan for 10–15 minutes.  Then, carefully invert it onto a wire rack to cool completely.

19.                       Decorating:

20.                       Once the cake has cooled, transfer it to a serving plate. Dust with powdered sugar for a snowy effect and garnish with fresh cranberries and pine cones for a festive presentation.

21.                       Serving and Enjoying:

22.                       Slice the cake and serve it as a delightful centerpiece for your Christmas celebration.

 Tips:

You can make self-rising flour as the recipe from King Arthur as follows:

Ingredients:

• 1 cup
• King Arthur Unbleached All-Purpose Flour
• 1 ½ teaspoons
• Baking Powder
• ¼ teaspoon
• Table Salt