Dec 7, 2022

Steamed Broccoli with Flavorful Asian Sauce

There are two ways to make this recipe, either by stir-frying the broccoli with all the ingredients used for the sauce, or simply steam the veggies then spoon over prepped sauce instead. Even though we still need to cook the sauce for the second method, but the cooking smell that might linger in the kitchen is much milder compared to the full-on stir-fry.

So it's totally up to you. I've been cooking stir-fry veggies for the family, so this time around I'm going for the steaming route.

Steamed broccoli with flavorful Asian sauce -

Steamed broccoli with Asian sauce


  • 1 broccoli


  • 2 to 3 garlic cloves
  • 1 red chili
  • 2 tablespoons preferred cooking oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon black vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon sugar


Break the broccoli to florets. Trim the stem so no fibrous layer is present. Cut the trimmed stem into smaller pieces. 

Broccoli florets

Steam the prepped broccoli for about 5 minutes then remove from heat and let it cool down. After that, arrange steamed broccoli to serving plate.

Steamed broccoli florets

As for the sauce, peel and chop the garlic cloves. Destem and remove the seeds off red chili, finely chop the chili. 

Use a sauce pan, drizzle 2 tablespoons of preferred cooking oil. I used olive oil since that's my regular oil to cook with. Also add in chopped garlic and chili. Bring to medium heat and cook till aromatic but not burning the garlic.

Searing the aromatics

Add in all the other ingredients listed under the "sauce" section, which includes 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of black vinegar, 1 teaspoon of sesame oil, and 1/4 teaspoon of sugar.

Mix till evenly blended and cook till the sugar has been fully dissolved.

Flavorful Asian sauce

While the sauce is still hot, pour over steamed broccoli.

Steamed broccoli with Asian sauce

So easy. On top of that, steamed broccoli can preserve, or lock-in more nutrients compared to stir-fry. I know some people even vouch for the microwave method, but I don't have a microwave at home so can't really test it out myself.

However, the key here is to provide an easier way to prep veggies without sacrificing the taste, and I think my Asian sauce can do just the trick. 

Extended reading:

Dec 1, 2022

Pan-Fried Chicken with Shio Kombu 香煎塩昆布雞腿肉

It's nice to see that shio kombu has become one of the regulars at my local grocery stores. Not the traditional markets, but at least 90% of the time you can find shio kombu sold at the supermarket inside a department store.

So I guess it's reasonable to think that more and more households in Taiwan are getting familiar with such ingredient. Shio kombu, a Japanese traditional salted kelp sold as small threads. You can serve as it is, or eat along with rice as a side, or use as flavoring agent. It's salty, savory, and packed with umami, so there're endless possibilities on how to utilize such versatile ingredient. Today, we're going to infuse shio kombu as one of the marinade components for chicken.

Pan-fried chicken with shio kombu 香煎塩昆布雞腿肉 - 

Pan-fried chicken with shio kombu


  • 340 grams deboned skin-on chicken leg 
  • 3 to 4 tablespoons light-tasting cooking oil
  • Some corn starch

Marinade - 

  • 3 tablespoons shio kombu
  • 1 teaspoon mirin
  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon grated garlic
  • 1/2 teaspoon grated ginger


Slice the deboned chicken leg to bite size pieces.

Deboned chicken leg in bite size pieces

Mix all the ingredients under the "marinade" section in a bowl. Transfer the chicken over and massage the meat with the marinade. Let it sit aside in cool place for about 30 minutes.

Chicken and shio kombu marinade

When time's up, prepare a plate with some depth. Fill the plate with corn starch. Dip the chicken with the corn starch. Make sure all sides have been coated with it and try to include some shio kombu too. Set aside and continue to work on the rest of the chicken.

Chicken covered in corn starch

Use a non-stick pan and drizzle 3 to 4 tablespoons of light tasting oil, rice bran oil can be one of the options. Turn to medium high heat and wait till the oil gets warm.

Add in chicken pieces one by one, and try not to move them around at first. Wait till the bottom has been seared and set then it's ok to move them around. Once the bottom gets a nice golden color, flip and sear the other side.

Searing chicken marinated with shio kombu

Again, sear till slightly golden and fully cooked-through. Transfer the chicken to a plate or a bowl lined with paper towel. The paper towel will help absorbing excess oil.

Pan-fried chicken with shio kombu

Let the meat rest for a minute, then transfer to the final serving plate.

Pan-fried chicken with shio kombu

Have you noticed that I didn't use any salt or soy sauce for the marinade? That's because the shio kombu is already salty enough, but if you prefer a heavier taste, I suppose incorporating 1 to 2 teaspoons of soy sauce to the marinade should be fine.  

Other recipes using shio kombu: