Airfried Garlic Chicken Chop with Worcestershire Sauce
If you ask me what cooks best in the airfryer, I would say chicken, hands-down. Chicken thigh, wings, those with a little bit of skin cooks really well in my Philips Airfryer. The result is always moist and crispy, and even if you don’t eat chicken skin, cook with it. Leave the skin on as you broil, grill, bake, airfry or pan-fry it, and remove it later on the serving plate. The skin gives a bit of fat (a little won’t kill you) and helps retain the shape and size of the piece of chicken so they don’t shrink like madness. Airfried Garlic Chicken Chop with Worcestershire Sauce (budgetpantry.com) Serves:…
Chinese Soup: Napa Cabbage with Fuzhou Fishballs
This soup might not be beautiful to look at, with practically cooked-to-death napa cabbage and if I may call them that, wrinkly stewed balls. Whenever I add prawn balls, fishballs, meatballs, etc to my basic vegetable soup, Jason celebrates that he gets to eat “ball soup special” because he is just simple like that. And whenever I cook this savoury cabbage soup, it is like Christmas day for him. This is the ultimate “ball soup special”– with ngoh hiang, prawn balls, fishballs, fuzhou fishballs (fishballs with a meat center)– cooked for hours, sweetened with napa cabbage, honey dates, and dried cuttlefish. I usually cook soups with onions, garlic, ginger, carrots in…
