|Warm chicken salad with grilled mango and peaches|
Recently Amoy has launched a range of 3 soy sauces including Garlic & Chinese 5 spice, Kaffir Lime and Lemongrass and Red Chilli. They all sound delicious. I have tried one of the varieties (Garlic), cooking a stir fry, and it was delicious.
|Beef stir fry with carrots, wild mushrooms, garlic, Amoy noodles and soy sauce|
Amoy has also produced a range of Easy Meal Kits, which I haven't seen yet. I believe they are available in Asda only, and we don't have an Asda in town.
As an Amoy fan, I was happy to be invited to take part in an Amoy Blogger Challenge. All participating bloggers got a selection of Amoy foods (three soy sauces, lots of noodles and more) to play with and cook a BBQ meal.
|This is the stash which I received for the Amoy Blogger Challenge|
Use light soy sauce to cook a baked fish dish. Last Sunday I happened to buy some beautiful Dover sole (two whole fish for a pound and a half, as it was just before the closing time at Waitrose). I filleted the fish, placed it on the oiled tray, scattered thinly sliced fennel over it. Then I poured half a glass of white wine with Amoy light soy sauce, and later added some chopped dill. It was fabulous with the fried potatoes with wild mushrooms.
|Dover sole fillets with fennel, dill, white wine and soy sauce|
Warm chicken salad with grilled mango and peaches
300g chicken fillets
2 peaches, quartered
1 big mango, peeled and sliced
1 tsp chilli paste (or use a fresh chilli)
1tbsp soy sauce
2tbsp olive oil
rocket salad, to serve with
a handful of pistachio nuts
for the dressing:
2tbsp olive oil
1/2 lime, juice
2tbsp soy sauce
1tbsp honey, runny variety
Start by peeling the skin from mango. Cut the cheeks off and set them aside for later grilling, and then cut off all the remaining soft juicy bits, whizz them with a hand blender in a medium bowl and mix with some chilli paste, soy sauce and olive oil. Put the thin strips of chicken fillets in the marinade, and coat them well with it. Leave the chicken in the marinade for at least an hour.
Later cook the chicken fillets on the BBQ, turning regularly until cooked through (no pink juice running). Grill the quartered peaches and mango slices until browned for about 5-7 minutes.
Assemble the salad by layering the rocket as the base, then adding chicken fillets, mango and peach slices. Scatter some pistachios. Make the dressing by mixing the olive oil, honey, soy sauce and juice of a fresh lime. Pour over the salad, and serve while it is still warm. Enjoy!
I love the combination of sweet and savoury flavours, and the soy sauce works beautifully in marinades and sauces.
If you liked this recipe, you might be interested in reading a blog post with a recipe for Soy sauce and chilli glazed duck with fruit salsa.
And don't forget to have a look at what the other foodie bloggers prepared for the Amoy Blogger challenge: Alison from Dragons and Fairy Dust has created several mouth-watering recipes including a Noodle salad and Peanut satay and lime chicken kebabs; Cheryl from Madhouse Family Reviews has assembled a delicious Sticky Chinese Steak with Rainbow Noodle Salad.
Disclosure: I received a selection of Amoy products for the purposes of taking part in Amoy Blogger Challenge. All opinions are mine.