Thursday 2 May 2013

Giveaway #283 : Amoy Special Selection Soy Sauce Recipe Competition - closed - winner Lisa Williams

Calling all you creative foodie types ! I have a brilliant competition for you, which also has a special bonus prize for the first five entrants.

Amoy have recently launched a new Special Selection Soy Sauce and to mark the occasion, they have invited Madhouse Family Reviews readers to experiment with Amoy Special Selection Soy Sauce and create their own recipes.

The best recipe entry, as judged by me, will be rewarded with a Chinese-themed goodie bag worth £50, courtesy of Amoy!

Make sure you read the t&c's carefully and leave me your recipes in the comments, along with a way of contacting you (twitter or email). The first five entrants will win a bottle of Amoy Special Selection Soy Sauce 250ml too. I can't wait to see what you all come up with !

If you want a little inspiration, you might like to check out my Egg Fried Rice recipe which I made using Amoy Special Selection Soy Sauce. 



1. There are 5 bottles of Amoy Special Selection Soy Sauce 250ml available to be distributed on a first come, first served basis to people wishing to take part in this competition. Requests for product from each entrant must be made by midnight on 24.05.2013 by contacting the blogger via email with their full name and address.

2. A third party (Cohn & Wolfe) will be responsible for shipping the product to the entrant wishing to take part in the competition. Cohn and Wolfe will pay for the cost of shipping via standard delivery in the UK.

3. After the five bottles have been allocated it is still possible to participate in the competition by purchasing a bottle in a food supermarket (Amoy Special Selection Soy Sauce 250ml is available in selected Waitrose, Tesco and Co-op stores). Any costs incurred when purchasing the product must be covered by the entrant and will not be covered by HJ Heinz Foods Ltd, Amoy, the blogger or Cohn&Wolfe

4. To enter, recipe creations must be posted as a ‘comment’ onto the blog post on the blog that is hosting the competition.

5. All recipes must use Amoy Special Selection Soy Sauce 250ml to be eligible to win.

6. Open to UK residents (excluding Northern Ireland) aged 18 or over at time of entry, except employees and their immediate families of HJ Heinz Foods Ltd, Cohn & Wolfe and anyone connected to this Promotion.

7. Entries must be received by midnight on 31.05.2013.


1. The winning recipe will be chosen by the blogger who will judge the recipes based on ease of preparation, innovative use of flavours and recipe originality. Each will be marked out of 100, with 100 being the best, and added up to give the participant an overall score. In the event of a tie, the blogger will use their discretion to choose a winner. The blogger’s decision is final and binding and no correspondence will be entered into.

2. The winning recipe will be chosen by the blogger and the winner will be awarded with an Amoy goodie bag (‘the prize’) consisting of Amoy Special Selection Soy Sauce 250ml and other selected Amoy products up to the value of £50. The exact contents of the prize are at the discretion of HJ Heinz Foods Ltd and Cohn & Wolfe. There is no cash alternative to the prize.

3. Winners will be notified by the blogger hosting the competition by 14.06.2013, whereby they will require contact details by 21.06.2013 (name, email, telephone number and delivery address) for prize distribution.
4. HJ Heinz Foods Ltd retain the right to distribute or reproduce all recipes submitted into the competition.

Other giveaways you may be interested in :

Giveaway #282 : Win a trio of Department 19 books - closing date 14/5


  1. soya sauce ginger chicken

    500g chicken thighs
    soya sauce
    dark soya sauce
    sesame sauce
    corn flour
    garlic (chopped)

    1. marinate the chicken thighs with soya sauce, dark soya sauce, sugar, sesame sauce and cornflour in a zip lock bag
    2. heat oil in a pan and add garlic
    3. add strips of ginger (a lot) into the pan and cook for 1 min
    4. add the chicken and boil it till it cooked.

    This is my own recipe! Hope it make sense.


    1. Looks good, can you send me your address? (on twitter via DM @cherylp59 or by email - see About Me at the top of my sidebar :)

  2. Barbecue sauce

    4 tbs clear honey or agave syrup
    4 tbs redcurrant jelly
    4 tbs Amoy Special Selection soy sauce
    4 tbs tomato ketchup
    2 tbs red wine vinegar
    1 tbs Worcester sauce
    1 heaped tsp Dijon mustard

    Mix all ingredients together in a small pan and bring to the boil, stirring until well blended. Can be used as a marinade, a baste or a dip.

    1. PS Twitter @janesgrapevine

    2. Looks good, can you send me your address? (on twitter via DM @cherylp59 or by email - see About Me at the top of my sidebar :)


  3. Slow bake some lamps chops in the oven

    I took the lamb out of the oven and left it to cool.

    I got my trusty frying pan out and put some olive oil in it .. and heated it up.

    I add in the white rice which was of course drain not all of it just enough for the 3 of us . Don't worry I didn't waste the remaining rice I shall be using that tomorrow.

    I shredded the lamb and added it to the rice and here's where I got creative.

    I added some coconut milk probably a cup full will do it .

    1 tea spoon poppy seeds.

    4 tbs Amoy Special Selection soy sauce

    1 tea spoon mustard seeds.

    1 tea spoon ground turmeric.

    1 tea spoon garlic puree.

    1/2 tea spoon chili powder.

    Some squashed stem ginger.

    You can adjust this recipe as you see fit.

    Added 100g or so of sweetcorn.

    I then added one of those stock cubes and a cup full of water and simmered it off.

    The result was a Moroccan style sweetcorn dish I added some stuffing balls to it as well!

    1. can you DM or email me your address Claire? :)

  4. Stir Fried Lamb with Garlic
    12 oz lamb
    2 teaspoons dry sherry
    4 teaspoons soy sauce
    1/2 teaspoon seasame oil
    1 1/2 teaspoons spring onions chopped small
    3 garlic cloves thinly sliced
    1/2 teaspoon finely chopped ginger

    Chop the lamb into small pieces and marinade in sherry and soy sauce for half an hour. Drain off the marinade and keep. Heat some oil in a wok, throw in the lamb and a little marinade and stir fry for a couple of minutes. Add spring onions, garlic and ginger and stir fry for five minutes. Serve with rice or noodles

    1. Can you DM or email me your address Alison? :)

  5. Are the recipes above to be judged as competition entries? or are they only requests to get a bottle of the soy sauce? I'll get a bottle in the shops, as I would like to think properly.

    1. I've just reread the T&C's from Amoy and it does say the first 5 to comment, not necessarily leave a recipe, so you're in ! :) Can you DM me your address ?

  6. Ginger vegetarian stir fry

    1 tablespoon cornflour

    2 cloves garlic, crushed

    2 teaspoons chopped fresh ginger root

    4 tbsp vegetable oil

    1 small head broccoli, cut into florets

    175g baby corn on the cob & mangetout (can be bought at tesco)

    100g julienned carrots

    2 tablespoons Amoy soy sauce

    2 1/2 tablespoons water

    1/2 chopped onion


    In a large bowl, blend cornflour, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, baby corn on cobs & mangetout, tossing to lightly coat.

    Heat remaining 2 tablespoons oil in a wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

  7. Chinese Style Braised Pork

    Ingredients (Serves 4-6 as part of a meal)
    500g boneless pork belly with skin or shoulder
    4 slices of unpeeled ginger
    1 spring onion (white part only), crushed
    75ml Shaoxing wine (or dry sherry)
    500ml stock or water (plus more if needed)
    2 piece star anise
    small piece of cassia bark or cinnamon stick
    2 tbsp Amoy Special Selection Soy Sauce
    2 tbsp sugar
    salt to taste
    a few spring onions (green parts) to garnish

    Cut the pork into 2-3cm chunks. Pour oil into a pan followed by the ginger and spring onion and stir fry until you can smell their aromas. Add the pork and stir fry for a couple of minutes (until browned). Add Shaoxing wine, stock/water, spices, soy sauce, sugar and salt and mix well.

    Bring to a boil, cover and simmer over a low flame for 2-3 hours. Keep an eye on the pot to make sure it doesn't bill dry (add more stock/water if needed). Adjust seasoning and serve with rice. Garnish with spring onions

  8. Chinese 5 Spice Scotch Eggs

    Boiled Eggs
    Egg Wash
    Chinese 5 spice
    Lean Pork Mince / Lean Beef Mince

    * Tender the mince with salt, pepper and chinese 5 spice.
    * Wrap a Boiled Egg in this mixture (thickness according to like)
    * Blitz Breadcrumbs in a blender
    * Roll Boiled egg and Meat in egg wash
    * Roll combined into bredcrumbs (choice of bread yours)

    Bake in an oven for 20 - 30 minutes until baked and golden brown.

    Cut open... eat... delicious..

  9. Roasted Broccoli with Soy, Honey & Sesame.

    1 small crown of broccoli, cut into bite size florets
    2 tablespoons sesame oil
    2 tablespoons Amoy Special Selection Soy Sauce
    1 tablespoon honey
    1/2 teaspoon black pepper
    Tabasco add according to preference

    2 tablespoons toasted sesame seeds
    3 spring onions, sliced thinly

    Preheat oven to 200 degrees. Line a baking sheet with tinfoil.

    In a small bowl, mix together soy sauce, sesame oil, honey, tabasco and black pepper. Pour mixture over the raw broccoli and toss to coat.

    Spread broccoli pieces in an even layer across the baking sheet. Roast for 8-10 minutes, until broccoli is tender (and the outer edges are beginning to turn dark brown).

    Add the sesame seed to a non-stick frying pan and gently heat. Keep stirring continuously until the sesame seed turns brown. They will glisten and start to pop when they're ready.

    Remove broccoli from the baking sheet to a bowl. Toss with toasted sesame seeds, spring onions. Taste and adjust seasonings if necessary. Serve immediately.

    I like to eat it atop basmatti rice with a little extra soy sauce…


  10. Yasai Katsu Curry

    1 Apple
    1 Red Onion
    5 whole garlic cloves, peeled
    2 carrots
    2 tbsp plain flour
    1 tbsp mild/medium (depending on taste) curry powder
    600ml chicken stock
    2 tsp honey
    3 tbsp Amoy Special Selection Soy Sauce
    Half tsp garam masala
    Salt and pepper
    100g flour, seasoned with lots of salt and pepper
    1 free-range egg, beaten lightly
    1 & a half Japanese curry roux blocks (optional but tasty)
    1 sweet potato
    Half butternut squash

    Peel the sweet potato and butternut squash and cut into discs.
    Set up a production line with the seasoned flour beaten egg and breadcrumbs in 3 separate dishes.
    Flour, egg and bread the discs of veg and set to the side.

    For the sauce

    Finley grate the garlic, carrot and apple and soften with the onion in a pan with a little vegetable oil.
    Once softened add the flour and curry powder and cook for a minute before pouring in the stock bit by bit, stirring it in so you don't get lumps.
    Add the honey, soy sauce, curry roux block and garam masala and bring to the boil, then reduce the heat and simmer for approximately 15/20mins.
    While the sauce is simmering deep fry the breaded veg in a deep fat fryer or carefully in wok filled with oil and drain on kitchen roll,

    Serve the veg and sauce on a bed of rice and enjoy.
    The sauce can be made in advance and frozen which I would recommend as it makes the recipe really easy :)

  11. Elderflower Spicy Prawns
    8oz of Prawns (Peeled)
    1 Mango (chopped)
    Lettuce leaves enough to cover the bottom of 4 small bowls

    ½ cup Elderflower Cordial
    1 tablespoon chilli sauce (you can add more if you want it spicier)
    1 tablespoon of Amoy Special Selection Soy Sauce

    Add the lettuce leaves to 4 bowls and the add the chopped mango and prawns
    Mix together the Elderflower Cordial, chilli sauce and Amoy Special Selection soy sauce and pour over prawns.

    Makes a good starter

  12. Soy sauce and chilli glazed sticky duck with fruit salsa
    for the salsa
    2 kiwis, cubed
    2 medium slices of watermelon, cubed
    1 orange, sliced
    a handful of fresh mint
    1 tbsp Amoy special selection soy sauce
    1/2 orange, juiced
    1/2 lime, juiced
    1tsp honey

    2 duck legs
    3tbsp chilli jam
    2tbsp Amoy special selection soy sauce
    1tsp hot chili powder
    olive oil

    rice or noodles to serve
    Start by preparing the fruit salsa.
    Slice the orange (peel it first). Chop/cube the watermelon and kiwis. Put all ingredients in a bowl and mix well with the orange and lime juice, honey and soy sauce. Let it infuse for a couple of hours, occasionally stirring. Before serving tear a few mint leaves and add to the fruit salsa.
    Rub two duck legs with a bit of olive oil, season and sprinkle the hot chilli powder to coat them evenly. Place in the oven preheated to 200C in a deep dish for about 30 minutes. Mix the chilli jam with the soy sauce, and spread over the duck legs. Roast for another 30 minutes, until the skin is crispy and really caramelised-sticky.

    Serve with the noodles or egg-fried rice.

    For the full post with photos please visit

  13. Chicken Egg Fried Rice Recipe (Serves 4)

    I’ve blogged about it here: (with pictures of the lovely Amoy Special Selection Soy Sauce)

    • 4 eggs
    • 1 tsp of olive oil
    • 1 red pepper, diced
    • 2 spring onions, sliced
    • 2 mushrooms, sliced
    • 2 small chicken breast, diced
    • 3 cups of cooked rice
    • 4 tsp of Amoy Special Selection Soy Sauce
    • Salt and pepper to season


    Beat together the egg and put it to one side.
    Heat the olive oil in a wok or large frying pan. Fry the chicken breast for around 5 minutes or until it is golden brown, add the mushroom and fry it for another 3 minutes until it is cooked. Reserve.

    Mix a third of the beaten egg with the red pepper and spring onions. Mix the remaining of the egg with the rice and ensure that all the rice is coated with egg.

    Cook the rice in the wok for 2-3 minutes stirring continuously, add the red pepper and spring onions mixture and cook it for another 2-3 minutes. Add the chicken and mushroom to it. Add soya sauce, salt and pepper and cook it for another 2-3 minutes. Serve straight away and enjoy!

    Egg fried rice is a versatile dish as you can use up whatever you have in your fridge, you can have a vegetarian version or meaty one. Since we have only just finished our Lent, I decided to add some chicken to it, but it would have been lovely without the chicken.

  14. Special Fried Rice leftovers

    Left over chicken (this could be something else instead)
    4 eggs lightly beaten
    Leftover rice - its better if you cook it the day before or earlier in the day (I usually do a cup for 4 of us)
    Ground nut oil 1 tbsp
    1 splosh of Amoy Special Selection soy sauce
    1 splosh of sesame oil
    cup of frozen peas
    1 garlic clove chopped
    1 small red onion chopped
    any other veg you might have left over - I find mushrooms, peppers, sweetcorn work really well.

    Put groundnut, sesame oil and amoy special selection sauce in the pan. On low heat put the garlic, onion to cook off a little. Then add the beaten egg mixture, stirring continously as it goes in. The egg starts to look like scrambled egg but before its fully cooked add in the rice. When it has started to heat a bit throw in the rest of the veg and chicken. It only takes about 10 minutes in the wok and is a family favourite in our house.

  15. (Serves 4)

    Takes 50 mins


    25g Butter
    1 Onion chopped
    1 Clove Garlic, crushed
    1 Red Pepper, cored, deseeded and chopped
    8 Lean Pork Sausages (about 1lb in total), quartered
    2 x 410g (131/2 oz) cans mixed beans, drained and rinsed
    400g (13oz) can chopped tomatoes
    150g (1/4 pint) Vegetable Stock
    2 tbsp Tomato Puree
    2 tbsp Chopped Parsley
    1 tbsp Special Selection Soy Sauce
    Salt and Pepper to taste


    1. Heat the butter in a saucepan, add the onions, garlic and red pepper – fry for 2-3 mins, until they are beginning to soften

    2. Add the sausages and then continue to cook until they are browned all over

    3. Crush half the beans lightly with the back of a fork and add to the pan with the remaining beans, tomatoes, stock, and tomato puree

    4. Season to taste with salt and pepper

    5. Bring to the boil and then simmer for 20 mins

    6. Remove the pan from the heat, stir in the parsley,and Special Selection Soy Sauce, and serve


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