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Top 5 dishes made from Asian Chicken Bouillon Powder
1 . Spring Onion Pancake
Spring Onion Pancake
My savoury pancakes made with Plain Flour and Potato Starch are different from the typical pancakes. They have rubbery texture like Mochi. Some people who use my recipes think batter is too thick and they add more water. That will ruin the texture. The batter should be thick, and it binds the ingredients like a glue. You can add as much as ingredients if you can combine them with the thick batter.
Ingredient
1/2 tablespoon
Sesame Oil *OR Oil of your choice
1/4 cup
Plain Flour
1/4 cup
Potato Starch
1/4 teaspoon
Salt
1/2 teaspoon
Asian Chicken Bouillon Powder
1
Egg
2 tablespoons
Water *plus extra if required
1 tablespoon
Soy Sauce
1/2 tablespoon
Sugar
1/2 tablespoon
Rice Vinegar
Cooking instructions
* Step 1
Mix the Batter ingredients in a mixing bowl. Alter the amount of Water to make thick Batter. Add thinly sliced Spring Onion and mix to combine.
* Step 2
Heat Oil in a frying pan over medium heat, form a large pancake OR 2 to 4 smaller pancakes, and cook until both sides are nicely browned and crispy.
* Step 3
Cut into smaller pieces if large, and enjoy with Dipping Sauce. *Note: Dipping Sauce can be made by mixing all ingredients.
Note: if there is a photo you can click to enlarge it
2 . Stir-fried Ham, Egg & Lettuce Rice Bowl
Stir-fried Ham, Egg & Lettuce Rice Bowl
If you have ‘Ham, Egg & Lettuce’, you can make this simple rice bowl. Follow the recipe and stick to it. I am sure you will think the amount of Lettuce is too much, but it is not. The volume of the Lettuce will be reduced significantly when cooked, you might wish if you have added more.
Ingredient
1 teaspoon
Oil *plus extra
1
Egg
1-2 slices
Ham *about 30g
1/4 teaspoon
Asian Chicken Bouillon Powder
Cooking instructions
* Step 1
Whisk Egg in a small bowl and season with Salt & White Pepper. Cut OR tear Iceberg Lettuce into chunky pieces, cut Ham into bite-size pieces, finely chop up Spring Onion. Prepare everything before you start cooking.
* Step 2
Heat Oil in a frying pan over medium hight heat, cook Egg quickly just like cooking ‘Scrambled Egg’. Transfer to the bowl that you used to whisk the Egg.
* Step 3
Add a small amount extra Oil to the pan and stir-fry Ham and Lettuce. Add Salt, I added 1/8 teaspoon, some White Pepper and Chicken Bouillon Powder, and stir. Return the Egg, and stir to combine.
* Step 4
Half fill a bowl with warm Cooked Rice and cover it with the mixture, add some finely chopped Spring Onion and Crispy Chilli Oil, drizzle with a small amount of Soy Sauce, and enjoy immediately.
Note: if there is a photo you can click to enlarge it
3 . Black Fungus & Cucumber Namul
Black Fungus & Cucumber Namul
I know some people are not happy this black edible fungus is called ‘Black Fungus’. Jelly Mushroom sounds better, but it misrepresents what this fungus is as its texture is so different from many mushrooms. I call it ‘Black Fungus’ as it is called so in Melbourne where I live. This is a Korean inspired salad of ‘Black Fungus’ and Cucumber. It’s super easy to make.
Ingredient
1 tablespoon
Toasted Sesame Seeds
1 tablespoon
Sesame Oil
1 teaspoon
Soy Sauce
1/4 teaspoon
Asian Chicken Bouillon Powder
1/4 teaspoon
Salt
1 pinch
Chilli Flakes *optional
1 teaspoon
Rice Vinegar *optional
Cooking instructions
* Step 1
Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and cut into thin strips. Cook in the boiling water for a few minutes, drain, rinse under cold water, then drain well. Squeeze to remove excess water.
* Step 2
Meanwhile, combine all the Sauce ingredients in a mixing bowl. *Note: Vinegar is optional. Some people prefer this Namul without Vinegar. You can make the Sauce without it, and add it later.
* Step 3
Cut Cucumber into thin strips. Add Cucumber and Black Fungus to the Sauce, and mix to combine. Taste it, and add extra Salt OR Vinegar as required.
Note: if there is a photo you can click to enlarge it
4 . Quick & Easy Ramen Noodles
Quick & Easy Ramen Noodles
I bought Cooked Ramen Noodles from supermarket and I was totally disappointed with it. The same brand’s Cooked Udon Noodles are a great product and I like its texture, but the Ramen Noodles are too thick and the texture is not suitable for Ramen Soup. Probably it is OK for stir-fry. However, for this Quick & Easy dish, it is perfect. Of course, you can use freshly cooked Noodles.
Ingredient
1 teaspoon
Soy Sauce
1 teaspoon
Oyster Sauce
1 teaspoon
Sesame Oil
1/8 teaspoon
Asian Chicken Bouillon Powder
1/2 teaspoon
Rice Vinegar
Cooking instructions
* Step 1
Heat Cooked Ramen Noodles in boiling water, then drain. You may prefer cooking fresh OR dried Noodles.
* Step 2
Combine all the Sauce ingredients in a bowl. Add the drained hot Noodles and mix to combine.
* Step 3
Add some Pork, Egg, Spring Onion and Toasted Nori, and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Shungiku (Edible Chrysanthemum) & Harusame Namul
Shungiku (Edible Chrysanthemum) & Harusame Namul
It is hard to believe that I used to hate this leafy vegetable that is called ‘Shungiku’ (春菊) in Japanese, and it is also known as Edible Chrysanthemum. I absolutely hated it when I was a child, and never tried to eat it until I was in my forties. I love it now. This is a Korean inspired salad of ‘Shungiku’. This recipe is enough for 2 to 4 servings as a side dish, but I can eat it all.
Ingredient
1 clove
Garlic *grated
1 tablespoon
Toasted Sesame Seeds
1 tablespoon
Sesame Oil
1/4 teaspoon
Salt
1/4 teaspoon
Asian Chicken Bouillon Powder
1 teaspoon
Soy Sauce
1/2 teaspoon
Rice Vinegar
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a mixing bowl.
* Step 2
Wash Shungiku (Edible Chrysanthemum) and cut to 5cm length. Cut Carrot into thin strips.
* Step 3
Cook thick parts of Shungiku and Carrot in boiling water for 30 seconds, add soft part of Shungiku, and cook for 30 to 60 seconds. Drain, cool in cold water to stop cooking further, drain well and squeeze to remove excess water.
* Step 4
Cook Dry Harusame Noodles (Bean Thread Noodles) according to the instruction. Basically cook in boiling water until turns transparent and soft. Drain, cool in cold water, then drain and squeeze to remove excess water. Cut to 5cm length.
* Step 5
Add the Vegetables and Harusame Noodles to the Sauce, and mix well to combine. Taste it, and add extra Salt OR Soy Sauce if required.
Note: if there is a photo you can click to enlarge it
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