“Xiaxue’s Guide to Life” Inspiration

Who would have thought that this day would come? The day when I watched an episode of Xiaxue’s Guide to Life and be inspired to cook one of my favourite dishes, Soy Sauce Chicken.

So what’s the big deal about Xiaxue? Well, she’s a really popular blogger in Singapore who was (and still is) well known for her bold writing style. While some people find her offensive, I do quite like her straight forwardness. By now you’re probably aware that I can’t be bothered with the whole “tatemae” and “giving face” nonsense 24/7. There are times when I think we need to adhere to those principles but overdoing it is just hypocritical. Maybe I’m bordering on the lines of being rude? Anyway, here’s a picture of her.

Source: Xiaxue’s blog

She has gone under the knife a few times and has been criticised for it but it doesn’t bother me. It’s her face, not mine. At least she’s honest about it. She has her fair share of fans, which means she gets hardcore haters too. Generally the haters are made up of people who are too free with nothing to do and decided to dedicate their time to hating her. It puzzles me why anyone would want to do that. If you don’t like someone, why don’t you just stop reading about them online. Xiaxue might be famous but NOT THAT famous. I reckon it’s some sort of sick fetish those haters have (gosh, what if her haters read my blog?!?!) Well, we can’t please everyone so why bother wasting our time to get everyone to like us.

Anyway, I so happen to chance upon a video of her cooking for her husband for valentine’s day. Xiaxue and cooking just didn’t seem to go hand in hand. I was expecting lots of make up reviews from her but definitely not cooking. She sounded like she knew what she was doing and was very confident! So I cooked Soy Sauce Chicken with Button Mushrooms (she said these are ang moh (ie western) mushrooms and so she doesn’t use them… Whatever…button mushrooms are cheaper to get in an ang moh country. We need to adapt to survive!).

Copyright: Craftymemories.wordpress.com

I didn’t exactly follow her instructions so here’s what I did.

1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp grounded white pepper
4 chicken drumsticks

Slice ginger into thin strips for frying
2 garlic cloves for frying
1 onion diced, for frying
3 tbsp of Chinese rice wine
500 ml hot water

Mix the ingredients for the marinade together with the chicken and marinate for 30 mins. If I hadn’t fallen asleep in the afternoon I would have marinated this for a couple of hours.

Stir fry the onions and ginger in a pot till the onions are translucent. Place the drumsticks in the pot to fry till it’s white on the outside. Only add the marinade after chicken is cooked on the outside. Add the hot water to the chicken, stir well and cover it. Cook till it bubbles and then simmer on low heat for 20 minutes. Add the Chinese rice wine just before turning the heat off, mix well and serve.

This dish is really common to have in Singapore. It is best served with steamed white rice. I’m really generous when it comes to cooking with Chinese rice wine. I can’t have enough of it even though I’ve developed a general dislike for beer and wine.

When I lived in Singapore, it never crossed my mind to cook something as homely as this. I didn’t need to. I ate at my aunt’s place or I dined out. Never did I know that such dishes are really easy and cheap to make. Chinese cooking isn’t that difficult after all. A pat on my back for learning a new Chinese recipe! If I could, I would raise a glass of Chinese rice wine and say “And to many more recipes to come!”.


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