Amoy Special Selection Soy Sauce Recipe Competition

Amoy Special Selection Soy Sauce

Mummy Blog, Mummy To The Max, Parenting Blog,

Create Your Own Recipe

Amoy Special Selection Soy Sauce revives the Chinese cooking staple and is a whole new way to create spectacular oriental recipes at home. Made with the finest extracts of soya beans blended with sea salt, Special Selection Soy Sauce provides an intense and full bodied flavour unlike other standard soy sauces.
To celebrate the launch of the new Amoy Special Selection Soy Sauce Maxwell and I are inviting our readers to experiment with Amoy Special Selection Soy Sauce and create their own fantastic recipes. . The best recipe entry, as judged by Maxwell and I, will be rewarded with a Chinese-themed goodie bag valued at £50, courtesy of Amoy!

I 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, I will use my discretion to choose a winner. My decision is final and binding and no correspondence will be entered into.

Amoy is offering my readers on a first come first served basis 1 bottle of Amoy Special Selection Soy Sauce 250ml . There are only 5 available - 1 entry per household please, so be quick. 
The first 5 people to tweet me at @MummyToTheMax on Twitter saying "I want a bottle of Amoy Special Selection Soy Sauce" will get 1 bottle of Amoy Special Selection Soy Sauce 250ml each.

Please post your recipe in the blog comments below to be in with a chance of
winning the £50 goodie bag.

When entering please leave a email address so I am able to contact you if you are the chosen winner. Good Luck!



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 Twitter 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.


  1. So I slow baked the lamb in the oven.

    While this was cooking I cooked some white rice enough for 4 though because I didn't weigh my quantities it was more like 6 a case of the magic cooking pot I think!

    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.

    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.

    4tbs of Amoy Special selection soy sauce
    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!
    I have tweeted as @needaphone

  2. 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 boil dry (add more stock/water if needed). Adjust seasoning and serve with rice. Garnish with spring onions

  3. Soy and ginger fish fillets with stir fried vegetables
    120 ml Amoy Special Selection Soy Sauce
    1" ginger - peeled and grated
    60 ml fresh lime juice
    60 ml water
    1/2 bunch chopped coriander
    4 spring onions finely chopped
    2 tbsp rice vinegar
    1 tbsp brown sugar
    1 tsp minced chilli ( or 1/2tsp chilli flakes)
    1 clove garlic - minced

    Mix all these ingredients well together and leave to infuse for 1 hour.

    6 white fish fillets (cod, bream pollock, river cobbler all work well0
    50g coriander seeds
    2 tbsp vegetable oil
    salt and pepper

    Press the coriander seeds onto the fish and sprinkle with salt and pepper.
    Heat the oil in large frying pan and sear the fish. Then pour half the sauce over and cook on medium heat til fish is cooked through (about 5 -8 minutes)
    Use the remaining sauce to cook stir fry vegetables to serve.

  4. Amoy Soy Sauce and Honey Chicken

    This chicken is perfect to add to noodle stir-fry, salad or with chips. It is also cheap and so quick to prepare and was a student staple while I was at university.

    2 tbsp runny honey
    1 tbsp Amoy Special Selection Soy Sauce
    1 tbsp lemon juice
    1 clove garlic (crushed)
    A few drops of Tabasco sauce
    250g uncooked chicken pieces

    Put the honey, soy sauce, lemon juice, crushed garlic and Tabasco into a big bowl and mix it all together. Add the uncooked chicken and leave to marinade for about 5-10 minutes. Fry the chicken in a pan with a splash of oil.

    And that is it, delicious chicken. You can play about with this recipe and make it fit your tastes, adding anything from chili to mustard.

  5. Thai Chicken with noodles.

    This is a great meal to introduce children to exotic foods as it contains Peanut Butter.

    400g of Chicken breasts or thighs chopped into strips.
    1 large Onion
    1 Red Pepper, 1 Yellow Pepper and 1 Green Pepper.
    3 Spring onions chopped roughly.
    2 carrots chopped into thin Julienne strips.
    1 tbsp of Amoy Special Selection Soy Sauce
    2 tbsps of crunchy peanut butter.
    1 bag of Amoy straight to wok Egg noodles.
    1 tsp Sesame oil

    Heat oil in a wok.
    Add chicken gently to oil. Stir fry for 4 mins until chicken has browned.
    Add Onion an carrot and stir fry for 2 mins, then add peppers and spring onions. Add the Soy sauce and stir fry for 2 mins.
    Stir in the peanut butter and make sure everything is covered.
    Finally add the Add to Wok noodles and heat through.
    Stir well while heating to make sure the flavors are mixed nicely.

    Serve and enjoy.
    Sit back and smile that your children are eating Thai food with vegetables ;)

  6. Chicken and Mushroom Stroganoff

    - oil
    - chicken breast cubes
    - soy sauce
    - mushrooms
    - condiments
    - mustard
    - onion
    - 2 tsp flour
    - milk

    Fry the chicken breast cubes in some oil and add the onion together with the mushrooms. Fry again until cooked and add about 2 tsp of mustard, 2 tsp of soy sauce, the condiments and the 2 tsp of flour. Stir everything together and pour about a glass of milk or until you get a pudding like consistence.

    Can be served on a bed of rice.

    I didn't include any quantities as I always cook by the eye.

  7. I use Amoy Soy Sauce for something a little different...pasta!! It takes gorgeous!! What you will need is...

    1 pound of pasta (spaghetti works a treat!)
    5 cloves of crushed garlic
    4 tablespoons of extra virgin olive oil
    1 teaspoon of dried chilli pepper/flakes
    6 tablespoons of soy sauce

    The best thing about this is that you can serve this with chicken, fish, beef or vegetables. I love it because it allows me to experiment with different cuisines. And in my opinion, combining Chinese and Italian is a winner!!

    All you do is simply cook the pasta (and save a cup of paste water when you have drained it). Then heat some oil, add n the garlic and as the garlic browns, add in the chilli pepper. Then simply pour in the paste water and soy sauce, remove any large cloves of garlic. You then add in the cooked pasta and mix well.

    I serve this with grilled chicken and stir fried veg such as peppers and broccoli. And I also put the bottle of soy sauce on the table and chilli sauce so everyone can make it to their tastes. My family love it!!

  8. 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 :)

  9. Vegetarian Ginger stir-fry

    1 teaspoon cornflour

    1 clove garlic, crushed

    2 teaspoons chopped fresh ginger root

    4 tablespoons vegetable oil

    1/2 of a small head broccoli, cut into florets

    175g Babycorn And Sugarsnaps

    75g julienned carrots

    2 teaspoons Amoy soy sauce

    3 teaspoons water

    1/2 chopped onion

    1/2 teaspoon salt

    In a large bowl, blend cornflour, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornflour is dissolved. Mix in broccoli, babycorn & sugar snaps & carrots, tossing to lightly coat.
    Heat remaining 2 tablespoons oil in a wok over medium heat. Cook vegetables in remaining 2 tbsps 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

  10. I eat this twice a week because it's so quick,easy, yummy and cheap!
    Low fat frugal mushroom noodles:

    1 large onion
    2 cloves chopped garlic
    1 chopped chilli
    chopped thumbnail size piece of ginger
    250g sliced mushrooms
    2 supermarket value noodles (all supermarkets do own brand value noodles, like supernoodles but about 15p per packet. I use the noodles and discard the yucky paket of seasoning).

    Boil a kettle and pour boiling water over the noodles. These can soften while you cook.
    Fry the onion in frylight in wok for 5 mins
    Add the mushrooms and cook on low heat for a further 10 minutes. Putting lid on means the juice form the mushroom is kept in the pan.
    When mushrooms are almost done add the garlic, chilli and ginger and cook for a further 3 minutes.
    Add Amoy soy sauce to the mixture to taste. I use lots!
    Drain the noodles and add them to the mixture. Add a little more soy if required.

    This is a healthy delicious meal for around 60p per head, and good for taking to work in a lunchbox too.

  11. 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.

  12. You will need:

    2-3 tablespoons of Amoy Special Selection Soy Sauce
    2-3 tablespoons of Worcestershire sauce
    2 tablespoons of Lemon Juice
    3-4 cloves of Garlic
    1 tablespoon of Tomato ketchup
    6-8 Chicken pieces or pork chops (depending on how many or how hungry you are!)

    1. Put your chosen meat into a large baking tray or roasting dish. Add the other ingredients making sure the meat is liberally coated.

    2. Leave to marinade for deeper flavour, but if you are in a hurry just pop it straight into a hot oven (about 180-200 degrees) covered in foil.

    3. When the meat is thoroughly cooked (half an hour or so) simply plate up and munch!. This is delicious served on a bed of salad with either crusty bread or boiled rice. Drizzle over any remaining sauce for a delicious low fat easy-peasy dinner that never fails to please (even my fussy children!).

  13. I love soy sauce chicken, and it's always my first choice when we visit our local 'China Town'.

    I wanted to be able to recreate it at home, and, after a few trial and errors, I finally perfected my recipe!

    4 chicken leg quarters
    2 tsps ginger
    4 cloves garlic (sligtly crushed - not minced)
    2 star anise
    1 cinnamon stick
    1 cup amoy soy sauce
    1/2 cup dark amoy soy sauce
    Pinch of ground white pepper
    120g sugar
    4 cups water

    Add all ingredients (except the chicken) into a large pot and bring it to boil on high heat for 15 minutes.
    Add the chicken pieces into the pot and boil over high heat for about 10 minutes.
    Lower the heat and simmer for about 30 minutes.

    Turn off heat and let the chicken steep in the soy sauce mixture for a few hours to soak in the flavor.

    Dish out the chicken quarters, chop into pieces and serve immediately.



Thank you for commenting! Have a lovely day!