Have been missing out on blogging because I am simply quite lazy these days haha.
Seems like the 2nd trimester has been good to me, but I feel the fatigue crawling back to me, having to wake up several times in the night. But! Nothing beats the joy of baby being healthy and kicking inside my tummy ;p
Previously cooked this pan-fried chicken, which the hubby thought was nice. A very homecooked dish – reminded me of childhood food hehe.
I slightly burnt the chicken accidentally cos I was in a rush. I didn’t even realise that it was on high heat for the pan. For the egg tofu, it’s very easy pan fry. Just make sure you have enough oil (I used about 1/2 tbsp for 1 tube).
Easy Pan-Fried Chicken (Recipe adapted from Christine’s Recipe)
– 400 gm chicken thigh fillet
– 2 teaspoons soya sauce
– 1/2 teaspoon sugar
– 1/4 teaspoon salt
– 1 teaspoon corn flour
– a dash of cooking wine
– a pinch of white pepper
1. Wash and trim chicken thigh fillets, marinade them for half an hour.
2. Add oil to preheated pan, fry marinated chicken thigh fillets until both sides turn golden and done.
3. Remove and dish up. If you prefer, you can place the chicken pieces on paper towel to blot up some oil before serving.