Asian Fresh Fruit Cake

Asian Fresh Fruit Cake is a delicacy created using traditional homemade techniques for a well developed rich, moist sponge cake that is absolutely beautiful when covered in the stabilized whipped cream that tastes even better than it looks. This cake is commonly found in asian markets, but mine is better.

Heavenly moist rich Asian Fresh Fruit Cake is a delicious authentic Asian style sponge cake that will hypnotize you with its allure as your senses tingle with pleasure from the fresh flavors. The stabilized whipped cream is perfectly balanced with sweetness and is very good with your favorite fresh fruit. This recipe unlocks some secretes to a style of cake that is traditionally an Asian store featured item. The cake is not too sweet and is almost subtle in how elegant it delivers its taste profile. The combination of homemade and natural made flavors are perfect on any occasion. I highly recommend trying this recipe at least once to see for yourself just how delicious it really is.

Watch the video and follow the instructions below to have this Asian Fresh Fruit Cake on a plate near you. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is perfect for celebrations, gatherings or just with a nice cup of tea or coffee. Thanks for visiting an I hope you enjoy this dessert on your next eatfoodlicious experience.

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Separate the egg whites from the egg yolks.

In a medium bowl: Combine 4 egg yolks and ¼ cup of sugar. Beat for 3-4 minutes or until smooth and light yellow. Add vanilla extract, canola oil, milk and mix.

Add flour, baking powder & salt to the bowl. Make sure that you sift the dry ingredients before mixing them into the wet ingredients.

Mix everything together. 

In a separate large bowl: add the 4 egg whites and whip for 4-5 minutes until soft peaks begin to form. Continue to whip while adding 2 tbsp sugar to the bowl, then add the other 2 tbsp of sugar while whipping until stiff peaks. Add cream of tartar, vanilla extract and whip until stiff peak forms.

Use a spatula and fold the ¼ of the egg whites into the egg yolk mixture. Repeat this step 3 more times and fold them together until consistent and smooth. Divide the batter into 2 round pans (8″). Use a toothpick: make zig zag lines to remove air bubbles. Lift and tap the pans a few times to remove extra air bubbles from the batter. 

Bake for 25 minutes. Remove cake pan from the oven and let sit on a baking rack (1″ above a flat surface) for 15 minutes. Remove cake from the pan and let completely cool on the baking rack. 

Stabilized Whipped Cream

Place a metal bowl & whisk attachments in the freezer for 1 hour. Just right before you remove the bowl from the freezer. In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside. Add cold heavy whipping cream to the bowl and whip for 6-8 minutes until stiff begins to form. Add powdered sugar, vanilla extract and whip until well combined. Slowly add warm gelatin mixture (microwave again if needed) and whip until stiff peaks. Refrigerate until ready to use. 

Assemble 

Cake Syrup – In a small bowl: add 2 tbsp sugar and 4 tbsp boiling hot water. Mix until the sugar is fully dissolved. Use a cake leveler- slice the cake into a level layers. Place cake on a clean plate/cake tray. Brush a generous amount of cake syrup on top of the 1st layer cake

Then add a thick layer of whipped cream on top.

Add sliced strawberries on the cream. Carefully add the 2nd layer cake on top of the strawberries, then brush with the rest of the syrup.

Spread whipped cream on top and sides of the cake.

Use a cake scraper to level and smooth the cream. Place cake back in the refrigerator for 1 hour.

Fruit Syrup – In a small bowl: add 2 tbsp sugar and 2 tbsp boiling hot water. Mix until the sugar is fully dissolved and set aside. While the cake is in the refrigerator: rinse, clean & pat dry the fresh fruits with a paper towel. Remove the cake from the refrigerator. Decorate the cake with fresh fruits, then brush the syrup on top of the fruits. Place the cake back in the refrigerator for 30 minutes. Just before serving decorate with whipped cream. 

Slice & Enjoy!

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Asian Fresh Fruit Cake

Asian Fresh Fruit Cake is a delicacy created using traditional homemade techniques for a well developed rich, moist sponge cake that is absolutely beautiful when covered in the stabilized whipped cream that tastes even better than it looks. This cake is commonly found in asian markets, but mine is better.
No ratings yet
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Baked Goods, Dessert
Cuisine Asian, Chinese, Japanese, Korean, vietnamese
Servings 8
Calories

Equipment

  • 2 8" round pans

Ingredients
  

Cake

  • 4 large eggs
  • 1 cup cake flour
  • ½ cup (divided) granulated sugar
  • ½ cup whole milk room temp
  • ¼ cup canola oil
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp cream of tartar

Stabilize Whipped Cream

  • 2 ½ cups cold heavy whipping cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • 2 tbsp water
  • 2 tsp gelatin no flavor

Cake Syrup

  • 4 tbsp hot water
  • 2 tbsp sugar

Fruit Syrup

  • 2 tbsp hot water
  • 2 tbsp sugar

Instructions
 

  • Preheat the oven to 325°F. Place parchment paper on the bottom of the two 8" round pan & grease the sides with cooking flour spray or butter. Separate the egg whites from the egg yolks. Set aside.
  • In a medium bowl: Combine 4 egg yolks and ¼ cup of sugar. Beat for 3-4 minutes or until smooth and light yellow. Add vanilla extract, canola oil, milk and mix. Add flour, baking powder & salt to the bowl. Mix everything together. Make sure that you sift the dry ingredients before mixing them into the wet ingredients.
  • In a separate large bowl: add the 4 egg whites and whip for 4-5 minutes until soft peaks begin to form. Continue to whip while adding 2 tbsp sugar to the bowl, then add the other 2 tbsp of sugar while whipping until stiff peaks. Add cream of tartar, vanilla extract and whip until stiff peak forms.
  • Use a spatula and fold the ¼ of the egg whites into the egg yolk mixture. Repeat this step 3 more times and fold them together until consistent and smooth.
  • Divide the batter into 2 round pans (8"). Use a toothpick: make zig zag lines to remove air bubbles. Lift and tap the pans a few times to remove extra air bubbles from the batter.
  • Bake for 25 minutes. Remove cake pan from the oven and let sit on a baking rack (1" above a flat surface) for 15 minutes. Remove cake from the pan and let completely cool on the baking rack.

Stabilized Whipped Cream

  • Place a metal bowl & whisk attachments in the freezer for 1 hour. Just right before you remove the bowl from the freezer. In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside
  • Add cold heavy whipping cream to the bowl and whip for 6-8 minutes until stiff begins to form. Add powdered sugar, vanilla extract and whip until well combined. Slowly add warm gelatin mixture (microwave again if needed) and whip until stiff peaks. Refrigerate until ready to use.

Assemble

  • Cake Syrup – In a small bowl: add 2 tbsp sugar and 4 tbsp boiling hot water. Mix until the sugar is fully dissolved.
  • Use a cake leveler- slice the cake into a level layers. Place cake on a clean plate/cake tray. Brush a generous amount of cake syrup on top of the 1st layer cake, then add a thick layer of whipped cream on top. Add sliced strawberries on the cream. Carefully add the 2nd layer cake on top of the strawberries, then brush with the rest of the syrup. Spread whipped cream on top and sides of the cake. Use a cake scraper to level and smooth the cream. Place cake back in the refrigerator for 1 hour.
  • Fruit Syrup – In a small bowl: add 2 tbsp sugar and 2 tbsp boiling hot water. Mix until the sugar is fully dissolved and set aside. While the cake is in the refrigerator: rinse, clean & pat dry the fresh fruits with a paper towel.
  • Remove the cake from the refrigerator. Decorate the cake with fresh fruits, then brush the syrup on top of the fruits. Place the cake back in the refrigerator for 30 minutes. Just before serving decorate with whipped cream.

Slice, serve & enjoy!

    Video

    Keyword asian fresh fruit cake, best asian fresh fruit cake, easy asian fresh fruit cake, homemade asian fresh fruit cake, homemade asian fresh fruit sponge cake
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    Baked Goods

    Asian Recipes

    Cashew Chicken

    Cashew Chicken is full of crunchy buttery flavors and juicy tender textures that join for a scrumptious well balanced meal that anyone can prepare and everyone will enjoy. Tender and juicy chicken sharing a plate with a one of may favorite nuts is perfect for family style gatherings. This easy to follow method of preparation is beginner friendly and the entire family will be glad this dish made it to the table. Delicious tasty and good to the last bite, this recipe is worth every bite.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have tender juicy chicken sharing a plate with buttery cashew today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The chicken in this recipe is savory and balances perfectly with the natural addictive flavors of the Cashew. Thanks for visiting and see you again soon.

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    Marinate 

    Trim fat from the meat of the chicken. Then, cut into 1″ cubes. Place chicken in a bowl. Add shaoxing cooking wine, cornstarch and mix well. Cover and let marinate for 30 minutes.

    In a bowl: combine all the sauce ingredients together and set aside until ready to use.

    Heat the pan to medium-high. Add oil and wait for a few minutes. Add the marinated chicken to the hot pan. Sear all sides for 4 minutes total. 

    Add onions and cook for 2 minutes or until fragrant. Add garlic and mix everything together.

    Add chopped bell peppers, mix and cook for 2 minutes.

    Pour in the sauce while gently mixing the ingredients in the pan. Let simmer for 1 minute.

    Add cashews and mix everything together until well coated.

    Remove from heat source.

    Serve with white rice. Enjoy!

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    Cashews Chicken

    Restaurant quality Cashew Chicken is full of natural flavors and juices without the preservatives making this entree a simple to prepare meal everyone must try.
    No ratings yet
    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes
    Course Main Course
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Ingredients
      

    Marinate

    • 1 ½ lbs chicken thighs cut into 1" cubes
    • 2 tbsp Shaoxing wine
    • 1 tbsp cornstarch

    Sauce

    • 3 tbsp oyster sauce
    • 3 tbsp soy sauce
    • 2 tbsp Shaoxing cooking wine
    • 1 ½ tbsp cornstarch
    • 2 tsp sesame oil
    • 2 tsp granulated sugar
    • ½ tsp white pepper
    • ½ cup water

    Other ingredients

    • 1 cup cashews roasted & unsalted
    • 2 tbsp vegetable or canola oil 
    • 1 green bell pepper
    • 3 garlic cloves minced
    • ½ onion sliced

    Instructions
     

    Marinate

    • Trim fat from the meat of the chicken. Then, cut into 1" cubes. Place chicken in a bowl. Add shaoxing cooking wine, cornstarch and mix well. Cover and let marinate for 30 minutes.

    Cook

    • In a bowl: combine all the sauce ingredients together and set aside until ready to use.
    • Heat the pan to medium-high. Add oil and wait for a few minutes. Add the marinated chicken to the hot pan. Sear all sides for 4 minutes total.
    • Add onions and cook for 2 minutes or until fragrant. Add garlic and mix everything together. Add chopped bell peppers, mix and cook for 2 minutes. Pour in the sauce while gently mixing the ingredients in the pan. Let simmer for 1 minute. Add cashews and mix everything together until well coated. Remove from heat source.

    Serve with white rice. Enjoy!

      Video

      Keyword Authentic cashew chicken, best cashew chicken, Cashew chicken, chinese cashew chicken, easy cashew chicken, quick and easy cashew chicken, Restaurant cashew chicken
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      Asian Recipes

      Chicken Recipes

      Air Fryer Chicken Teriyaki Skewers

      Beautiful Air Fryer Chicken Teriyaki Skewers are Sweet deliciously tasty and good to the last bite. Brushed to perfection these skewers are a simple and easy to make selection that is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have tender and juicy Teriyaki Chicken Skewers today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent and savory Teriyaki Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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      In a sauce pan: add sake, mirin, soy sauce, sugar and whisk everything together. Cook on high heat for 3-5 minutes or until the sauce thickens and reduced to about 1 cup. make sure to stir frequently. Let cool at room temperature or place in the refrigerator for 1 hour. It will thicken as it cools. Divide the sauce in half (one is for the marinade & the other is for brushing over the chicken after it’s been cooked).

      Trim off fat from the chicken thighs and cut into 2″ cubes. Place the chicken in a shallow dish.

      Add ½ cup (about half) of the teriyaki sauce, ginger, garlic and mix everything together until well coated.

      Cover and marinate for at least 2 hour or overnight (preferably).

      Soak the 6″ skewers in water for 1 hour.

      Thread the marinade chicken into the skewers. You should have about 7-9 skewers. 

      Preheat the air fryer to 400°F for 10 minutes. Then, coat the basket with cooking spray. Place chicken skewers on the basket and brush with marinate sauce, then discard the sauce.

      Cook for 12 -13 minutes total. Flip the skewers after 6 minutes, brush with teriyaki sauce (the other half).

      The chicken should be fully cooked (internal should be about 165°F).Transfer the skewers to a plate and brush with teriyaki sauce. Tent with aluminum foil until ready to serve. 

      Garnish with sesame seeds & chopped green onions.

      Serve with rice, vegetables or salad. Enjoy!

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      Air Fryer Chicken Teriyaki Skewers

      Gorgeous Air Fryer Chicken Teriyaki Skewers are tender, juicy and very delicious.
      No ratings yet
      Prep Time 15 minutes
      Cook Time 12 minutes
      Total Time 27 minutes
      Course Appetizer, Main Course
      Cuisine Asian, Japanese
      Servings 6
      Calories

      Equipment

      • Air Fryer

      Ingredients
        

      • 2 lbs chicken thighs skinless & boneless
      • 1 tsp ginger grated
      • 1 tsp garlic grated
      • 7-9 skewers

      Teriyaki Sauce

      • ½ cup soy sauce
      • ½ cup mirin
      • ½ cup sake Japanese rice wine
      • ¼ cup sugar

      Instructions
       

      • In a sauce pan: add sake, mirin, soy sauce, sugar and whisk everything together. Cook on high heat for 3-5 minutes or until the sauce thickens and reduced to about 1 cup. make sure to stir frequently. Let cool at room temperature or place in the refrigerator for 1 hour. It will thicken as it cools. Divide the sauce in half (one is for the marinade & the other is for brushing over the chicken after it's been cooked).
      • Trim off fat from the chicken thighs and cut into 2" cubes. Place the chicken in a shallow dish. Add ½ cup (about half) of the teriyaki sauce, ginger, garlic and mix everything together until well coated. Cover and marinate for at least 2 hour or overnight (preferably).
      • Soak the 6" skewers in water for 1 hour. Thread the marinade chicken into the skewers. You should have about 7-9 skewers.
      • Preheat the air fryer to 400°F for 10 minutes. Then, coat the basket with cooking spray. Place chicken skewers on the basket and brush with marinate sauce, then discard the sauce.
      • Cook for 12 -13 minutes total. Flip the skewers after 6 minutes, brush with teriyaki sauce (the other half). The chicken should be fully cooked (internal should be about 165°F).Transfer the skewers to a plate and brush with teriyaki sauce. Tent with aluminum foil until ready to serve. 

      Garnish with sesame seeds & chopped green onions. Serve with rice, vegetables or salad. Enjoy!

        Keyword air fryer chicken Teriyaki skewers, best air fryer chicken teriyaki skewers, easy air fryer chicken Teriyaki skewers, homemade chicken Teriyaki skewers
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        Air Fryer Recipes

        Chicken Recipes

        Instant Pot Oxtail

        Instant Pot Oxtail is perfectly tender and delicious for a comforting meal at home. Serve with rice or on a bed of fresh mashed potatoes for a complete balanced meal. Oxtail is a traditional feature in many Asian recipes and is full of fatty delicious juicy meat that create a succulent broth you won’t soon forget. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the juices that permeate the meat and once you try it you will too.

        Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh. This meal is comforting and rewarding and can be featured in a multitude of applications. I enjoy in a nice broth, with rice or even mashed potatotes. Thanks for visiting and see you again soon.

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        Clean and pat the oxtails dry.

        Season both sides with salt and pepper.

        Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker.

        Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed. 

        Add onion, garlic and cook for ~60 seconds or until fragrant.

        Add tomato paste and stir for a few seconds.

        Return seared oxtails into the cooker. Place bay leaves & thyme on top. 

        Then add carrots, beef broth, red wine, Worcestershire sauce and mix.

        Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve. 

        In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste. 

        Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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        Instant Pot Oxtail

        Delicious Instant Pot Oxtail that is quick and easy while maintaining full texture and natural flavor of this bovine selection.
        No ratings yet
        Prep Time 15 minutes
        Cook Time 45 minutes
        Total Time 1 hour
        Course Main Course
        Cuisine American, Asian, Jamaican
        Servings 4
        Calories

        Equipment

        • Pressure Cooker

        Ingredients
          

        • 3 ½ – 4 lbs oxtails
        • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
        • 1 cup unsalted or low-sodium beef broth/stock
        • 2 tbsp extra virgin olive oil
        • 2 tbsp Worcestershire sauce
        • 2 tbsp tomato paste
        • 2 tsp salt
        • 1 tsp black pepper
        • 5 garlic cloves minced
        • 4 large carrots peeled & cut into 1"
        • 1 sweet onion chopped
        • 4 fresh thyme sprig
        • 3 bay leaves

        Cornstarch Mixture

        • 2 tbsp cornstarch
        • 2 tbsp water

        Instructions
         

        • Clean and pat the oxtails dry. Season both sides with salt and pepper. Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker. Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.
        • Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Add beef broth, red wine, Worcestershire sauce and mix. Return seared oxtails into the cooker. Then add carrots, bay leaves & thyme on top.
        • Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure.
        • Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.
        • In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

        Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

          Video

          Keyword best instant pot oxtail, best presssure cook oxtail, easy instant pot oxtail, instant pot oxtail, pressure cook oxtail, quick and easy oxtail
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          Instant Pot Recipes

          Beef Recipes

          One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

          Simple and delicious Hainanese Chicken is delicious tasty and good to the last bite. Every asian home has eaten this meal because it’s cheap, simple and easy to make. The original Hainanese Chicken requires the whole chicken and is more time consuming. So when I don’t have time to cook the traditional way, I will use chicken thighs or drumsticks instead of whole chicken. This is my version of Hainanese Chicken Thighs (Cơm Gà Hải Nam). This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have tender and juicy Hainanese Chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent Hainanese Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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          Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt. 

          Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

          Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer. 

          Add chicken thighs (skin side up), ginger, green onions to the pan. 

          Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes. 

          Remove lid: discard ginger & green onions. Place chickens on a plate and cover.

          Mix the rice and season with salt if needed.

          Scallion Garlic Sauce- Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it’s going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

          Chili Soy Sauce – In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

          Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

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