Tag Archives: soy

Soy Sauce Chicken with Hard-boiled Eggs and Shiitake Mushrooms

7 Jan

We started 2014 with guests over on the first weekend and they requested a meal without carbohydrates! Well, that’s not a problem for me, is it?

I thought of surprising them with cauliflower rice (and were they surprised – they just couldn’t figure it out) and decided to serve something Chinese. Remembering a dish I used to have as a child – braised pork in soy sauce lightly scented with spices – I decided to give it a go with chicken since we don’t eat much pork anymore. Instead of looking through my cookbooks, I googled and found a recipe on About.com and then adjusted it. The dish turned out so good, I just have to share it and am proud to make it my first post of 2014! We ate the leftovers the next day and were really sorry that there wasn’t anymore for a third day! 🙂

Soy Sauce Chicken with Hard-boiled Eggs and Shiitake Mushrooms

Soy Sauce Chicken with Hard-boiled Eggs and Shiitake Mushrooms


Soy Sauce Chicken with Hard-boiled Eggs and Shiitake Mushrooms (serves 6)

1 whole chicken, about 1.2kg

6 hard-boiled eggs (you can put in as many eggs as you want, depending on how many you think each person will eat)

6 dried shiitake mushrooms

1 large onion, peeled and sliced

1 star anise

sunflower oil

Marinade

⅓ cup light soy sauce

⅓ cup water

3 Tbsp dark soy sauce

4 Tbsp erythritol

2 ½ Tbsp Chinese wine (substitute: Sherry)

2 green onions, cut into 3 inch lengths

2 cloves garlic crushed

Mix all the ingredients for the marinade together.

Cut the chicken into pieces, reserving the back for another use (e.g. making chicken broth). Make slits on the bigger pieces. I usually cut the chicken breast into 3 pieces. Put the chicken pieces into a glass bowl, cover with marinade and let stand overnight or for at least a couple of hours.

The next day, when ready to cook, soak the mushrooms in hot water for about 20-30 minutes till soft and slice. Remove the chicken from the refrigerator and let stand at room temperature during this time.

Heat some oil in a wok or large non-stick pan (with a cover). Remove the chicken pieces from the marinade and brown in the wok or frying pan on all sides. Take out the chicken and reserve on a plate. Sauté the onions in the same pan adding a bit more oil if necessary. Parallel to this, boil the marinade in a small saucepan for about 5 minutes. When the onions are lightly caramelized, put back the chicken and add the hot marinade and sliced shiitake mushrooms. Put in the star anise. The chicken and mushrooms should be almost covered with liquid. If there is too little, add more water and a bit more of the two soy sauces. Bring the chicken in the marinade to a boil, turn down the heat, cover and let simmer for about 30-45 minutes till the chicken is done. If you like your chicken very tender and almost off the bone, simmer it longer.

When the chicken is almost done, check the seasoning, adding salt/soy sauce or erythritol if necessary and put in the hard-boiled eggs. Turn the eggs after 1-2 minutes so that the other side will get brown too.

Garnish with green onion curls, serve with a vegetable stir-fry and lots of cauliflower rice to soak up that delicious sauce!

Print this recipe – Soy Sauce Chicken

Vegetable Soy Loaf

14 Mar

I like making loafs – you just mix all your ingredients together in one bowl, turn the mixture into a pan and bake. While your loaf is baking, you’ll have plenty of time to make the accompaniments. If you choose to accompany your meal with a big salad or cauliflower rice, these can be prepared in a jiffy, leaving you the rest of the time to do something else.

Since going low carb, I’ve made a meat loaf (yep, can you believe it – only one meat loaf!) but haven’t been able to find a vegetarian loaf recipe without carbs until just recently. Most loaf recipes call for the addition of flour, oats, rice or some other kind of starch. This recipe, however, requires only 2-3 Tbsp flour so I thought it should be easy enough to get rid of. I’ve made this loaf with flour before and honestly, I couldn’t tell the difference between the ‘flour’ loaf and the low carb loaf. If you are refraining from eating soy products, the loaf does, as the title says, contain soy – well, the bulk has to come from somewhere. This versatile recipe allows you to substitute vegetables. It also doesn’t matter if you use a bit more or less of the vegetable quantities. Just make sure that whatever veggies you choose don’t give off a lot of liquid on cooking.

Hope you enjoy it as much as we did. I would recommend serving slices of the loaf with a tomato sauce and a side salad.

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Low Carb Soy Flour Pasta/Noodles

22 Nov

I found this wonderful recipe to make soy pasta during one of my google searches for low carb recipes on a German forum for owners of a wonder kitchen multitask machine – it can do almost everything under the sun and is called Thermomix. If I were just starting out and had a bare kitchen and that kind of money to spare, this looks like a great thing to have. Well, unfortunately, I can’t afford the machine (the new model costs over €900) but I nevertheless tried the recipe. Or rather, I took the ingredients and used my own method since I did not possess the machine and could not relate to the instructions. I also did not want to use my bread machine as my Low Carb Sunflower Seed Loaf made in the machine was less successful than the version made by hand!

Result – I came up with some amazing low carb noodles! Thank you, Sputnik (pen name of the recipe owner on Wunderkessel). I have a cookbook called The Essential Pasta Cookbook and in the past, I really enjoyed cooking from it. But sadly, it was relegated to the back of my bookshelf when I stopped eating carbs. I even considered throwing it away so that I would not be tempted to make anything out of it. Well, I am so glad I didn’t throw the book away. Over the course of the last two and a half months, I’ve made Spaghetti Bolognese, Spaghetti Aglio Olio, Cannelloni, Lasagne, Chicken Vegetable Noodle Soup, Fettucine with Chicken and Mushrooms, Tagliatelle with Feta, Spinach and Sun-dried Tomatoes and Chinese Stir-fried Noodles, just to name some of them, not all from the above book though.

Spaghetti Aglio Olio e Peperoncino

Chinese Stir-fried Noodles

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Is Soy really soy good?

8 Nov

When I first started buying my food from organic supermarkets and not-so-long ago, started low carbing, I discovered that there is a wide palette of products made from soy beans out there on the market ranging from tofu and soy milk, which I am familiar with, to things like mock meat products (burgers, schnitzels, ground ‘beef’), soy granules and soy protein isolate. I had never been a soy fan, being a fussy eater when I was young. I didn’t like the beany smell of fresh tofu and soy milk. But things change when you get older (and wiser). Spurned on by articles and reports about the benefits of eating soy, I slowly integrated soy into my life. I didn’t want to turn 100% vegetarian nor did I want to give up some of the pasta, sweets and desserts I so enjoyed before cutting down on carbs and soy seemed like the perfect replacement to recreate some of these items. Tofu appeared on the dinner table and I experimented with my baking, substituting soy flour for wheat flour.

The time I started experimenting with soy was shortly after I started this blog. My posts during that period naturally highlighted my successes in recipes using soy.Then one day, someone warned me about eating too much soy. Since I wasn’t eating soy every day and since I rationalised that many Asians eat soy as part of their diet and there is no hype in Asia about soy being dangerous, I let it go. I forgot about it until recently when I read a post in a German forum where the poster stopped eating soy (I didn’t find her reason). So I googled and found many pro-soy articles but also, just as many against it. Here are two which caught my attention – an article titled ‘Whole Soy Story’ by Kaayla T. Daniel and a more recent one titled ‘What about Soy?’ by John Robbins. I particularly found the comments in the comments section of John Robbins’ article interesting reading.

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