amoy IMG_0479 IMG_0481 the violin factory

Amoy one of the biggest brands selling cooking sauces and condiments. Amoy once again invited me this year to the Violin Factory for a master class with chef Ching He Huang.

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Ching made us some food using Amoy’s newest products; her baked crispy popcorn chicken with peanut satay sauce was my absolute favourite. I even recreated it at home to try at home. The sweet and sour BBQ sticky pork ribs, reminded me of my dear mother’s ribs.

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Then Ching demonstrated two dishes, a twist to the traditional favourite chow mein but wait BACON! I would have never thought of using bacon in a chow mein.

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Next up Ching made a Thai Green curry with flat rice noodles, the great thing about Amoy’s ready to wok noodles are that you don’t need to cook the noodles and can chuck it in. Making delicious cooked meals in matter of minutes.

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We then split into two groups and had a cook off to recreate the Thai Green Curry Noodle dish.


What I love about Ching recipes using Amoy’s products, it’s fast efficient, missing the sauces with other typical Asian flavours adds depth to the food.


You can be assured that using Amoy’s products gives that authentic taste; sauces are made and developed in China and Hong Kong.


I’m sharing one of the recipes Ching He Huang developed with Amoy. The baked crispy popcorn chicken.

baked crispy popcorn chicken recipe
Recipe Type: Asian
Cuisine: Chinese
Author: Amoy
Prep time:
Cook time:
Total time:
Baked popcorn chicken without the grease, goes well with Amoy’s peanut satay sauce.
  • 300g Chicken thighs, skin off , deboned, sliced to 2cm pieces
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried chilli flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1 tablespoon grated fresh lemongrass (optional)
  • For the Flour seasoning
  • 1/2 cup plain fl our
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground cayenne chilli powder
  • 10 sprays of olive oil
  • To serve
  • 100g cucumber, middle removed, sliced to 1 cm batons
  • 100g carrots, peeled, sliced to 1cm batons
  • 120g Amoy Peanut Satay Sauce
  1. Prepare all the carrot and cucumber. Keep chilled.
  2. Preheat the oven to 180 degrees.
  3. In a large bowl and add all the spice marinade ingredients, toss to mix well. Mix coating the chicken well.
  4. In a shallow bowl, mix together the fl our and seasoning ingredients. Toss the chicken pieces in the seasoned fl our, shake off any excess. Place the chicken on a glass heatproof roasting tray, sprayed with 5 sprays of olive oil. Place the chicken pieces on the tray and then spray with 5 more sprays of olive oil. (By using olive oil spray – reduces the amount of oil used and is lower in calories, this method is healthier than frying and cooks the chicken well).
  5. Bake the chicken for 20-25 minutes at 180 degrees. Halfway through baking, using tongs to turn the chicken for even cooking.
  6. To serve, transfer the chicken pieces to a serving bowl, place some long bamboo serving sticks, serve with Amoy Peanut Satay sauce decanted to a dipping sauce bowl, and some sliced carrots and cucumber. Garnish with coriander sprigs over the chicken. Serve immediately.



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