Baked Paprika Chicken with Philips Electric Pressure Cooker

Little Inbox bought a Philips electric pressure cooker last July. So far, it contributes a lot in cooking. It is worth the value if you consider it as a heavy duty kitchen aid.

This dish was cooked to experiment the texture of the baked free-range chicken from the electric pressure cooker. We know that free-range chicken need longer time to cook due to its firmer texture. Based on my previous experiment, an oven baked free-range chicken tends to be dryer and harder. With electric pressure cooker, you won’t face this problem. What you’ll get a baked free range chicken that is juicy, tender and oil-less compared to normal farming chicken.

Baked Paprika Chicken with Philips Pressure Cooker

Serves 2

Ingredients:

Half of a free-range chicken, cleaned

Marinades:

1 tsp Paprika

½ tsp salt

1 tbsp honey

1 tsp light soy sauce

½ tbsp oyster sauce

Dashes of pepper

2 cloves of garlic, peeled and grated

Steps:

1.Pad dry the chicken after cleaning.

2.Make tiny holes over the chicken with fork.

3.Mix up all the ingredients listed under marinades.

4.Marinate the chicken for overnight in fridge.

5.Take out the chicken from the fridge at least half hour before cooking.

6.Put the chicken in the pressure cooker pot with skin facing up (together with the marinades).

7.Close the pressure cooker lid.

8.Adjust the valve to baking mode.

9.Select “chicken” under the baking mode and press the start button.

10. When it is done, wait till the pressure is released before removing the lid.

11. Turn the chicken with skin facing down. Close the lid and keep warm for 15 minutes before serving.

Capsicum, Eryngii Mushroom and Chicken Stir-Fry

This is another quick and easy one-pan-meal. It is something similar to one of the earlier dish – Capsicum, Shiitake Mushroom & Chicken Stir-fry. I found that chicken, mushroom and capsicum are a delicious combination that suits my taste buds. The quick stir-fry just required fermented bean paste, soy sauce and oyster sauce as seasonings. The dish is full of flavors and one dish is good to go with steamed rice. Never the less, it is a balanced diet too.

Capsicum, Eryngii Mushroom and Chicken Stir-Fry
Serves 4-5

Ingredients:
1 chicken breast, skinned, deboned and cut into strips
1 red capsicum, cored and cut into strips
½ carrot, skinned and cut into thin pieces
1 onion, skinned and diced
1 tbsp of chopped garlic
5 Eryngii mushroom, cut into strips
Cooking oil
4 tbsp of water

Chicken Marinades:
1 tbsp of light soy sauce
Dashes of white pepper powder

Seasonings:
1 tbsp of oyster sauce
1 tbsp of fermented bean paste (mashed)

Steps:
1.Marinate the chicken strips for 5 minutes.
2.Heat up oil in a wok. Fry the chicken trips to golden yellow. Set aside.
3.In the same wok, stir-fry the mushroom till it turn soft and moist.
4.Add a tbsp of oil. Fry the onion and garlic.
5.Stir in carrot.
6.Toss in fried chicken strips and capsicum to mix well. Add seasonings and few tbsp of water. Stir-fry for 1 minutes.
7.Dish out and serve hot with steamed rice.

Capsicum, Shiitake Mushroom & Chicken Stir-fry

Time flies. I have abandoned my blog for quite some time. I’m away for good happenings. Officially, I’m a full time working mummy for two now. What a challenging role. What’s more the two little ones are just one year apart. Life is hectic, but very fulfilling. Despite the 2 kids, my life still goes on with cooking. However, I rarely have time to dress up my home cooked dish for photography. I will blog less till the situation allows me to do so. 

This dish is a complete dish and balanced diet to serve with steamed rice. Just a quick stir-fry all the ingredients together, and our meal settle. Nonetheless, it is flavorful.

Capsicum, Shiitake Mushroom & Chicken Stir-fry

Ingredients:
half of chicken breast, cut into strips
1 onion, peeled and sliced
1 tbsp of chopped garlic
3 fresh shiitake mushroom, stalk removed and cut into strips
cooking oil
4-5 tbsp of water

Seasonings:
1tbsp of fermented soy bean, chopped
1tbsp oyster sauce

Chicken Marinades:
1tsp light soy sauce
dashes of white pepper powder

Steps: 
1. Heat up oil in a wok. Fry the marinated chicken strips till golden yellow. Set aside.
2. With the remaining oil in the wok, stir-fry the onion and garlic.
3. Add mushroom and fried chicken strips to sauté with the seasonings and a few tbsp of water.
4. Stir-in the capsicum and mix well all the ingredients.
5. Dish out and serve hot with rice.

Air-Fried Lemongrass Flavored Chicken Wings

These fried chicken wings were cooked in air-fryer. It is oil-free, and it’s fragrantly infused with lemongrass flavor. To increase the crispiness, potato starch was used to coat the chicken before frying.

Air-fried Lemongrass Flavored Chicken Wings (Air-Fryer Recipe)

Ingredients:
10 chicken wings, rinsed and excess fat discarded
potato starch

Marinades (blended):
2 stalk of lemongrass (just the white portion)
1 onion, peeled and diced
1 tsp salt
1 tbsp soy sauce
1 ½ tbsp of honey
dashes of white pepper powder

Steps:
1. Marinate the chicken wings for overnight in air-tight container.
2. Preheat the air-fryer for 3 minutes at 180 deg C.
3. Coat the chicken wings with potato starch and arrange in the air-fryer. Note: the air-fryer can fry 4 chicken wings at one time.
4. Fry the chicken wings for 15 minutes at 180 deg C. Overturn the chicken wings and fry for another 10 minutes or till golden brown.
5. Dish out.

Thai Chicken Chop (Air-Fryer Recipe) 泰式鸡扒

It’s so easy to make chicken chop at home with the good kitchen helper – the air-fryer. My current goal is to create several versions of homemade chicken chops. The idea comes from my food explorer while dining out. I used to memorize the flavors of my liking, then experiment the cooking per my own way. So far, this has become my hobby which I can fill up my family’s tummies. Does it sound good? 

Happy Father's Day to all fathers!

Thai Chicken Chop (Air-Fryer Recipe) 泰式鸡扒 
Serves 2 

Ingredients:
2 chicken thighs, deboned and fat discarded
potato flour

Marinades: 
1 tbsp of light soy sauce
dashes of white pepper powder
4 shallots, peeled and chopped

Thai Sauce (mixed up everything): 
1 and a half tbsp of Thai chili sauce
1 tbsp of sugar
5 coves of shallots, peeled and sliced
1 calamansi, juiced
6 bird's eye chilies, chopped
salt to taste

Steps: 
1. Clean the chicken thighs and pat dry with kitchen towel. Marinate for 2 hours.
2. Drain the excess seasonings and coat the chicken thigh with a layer of potato flour.
3. Arrange the chicken thighs on the air-fryer pot with skin facing down. Air-fry it under 200 deg C for 10 minutes. Turn the chicken thighs to the other side. Air-fry for another 10 minutes under 180 deg C.
4. Remove from the air-fryer and top with the Thai Sauce. Serve with your favorite side dishes.

Air-Roast Chicken with Tomatoes (Air-Fryer Recipe)

The other day, I saw Tesco ran promotion on its own brand of dried herbs and spices. I eyed on a bottle of Thyme that just cost for RM3.99. So, I bought it and started to use it in my cooking. For a start, we had Thyme roast chicken that was prepared in air fryer rather than electric oven.

This was my first experience of using air fryer to roast chicken. To roast chicken in air fryer, I brush a layer of cooking oil onto the chicken skin. The roasting process just took around 15 minutes, compared to 45 minutes or more in an electric oven. So, it’s less time consuming. The result was impressive. The chicken skin was brown nicely, and the meat remained tender and juicy. So, here’s another success air fryer recipe. Yay!

Air-Roast Chicken with Tomatoes (Air-Fryer Recipe)
Serves 2

2 chicken thigh, deboned and excess fat removed
tomatoes
1 tbsp of cooking oil

Marinades:
1 tsp of Thymes (dried herbs)
1 tbsp of light soy sauce
2 cloves of garlic, peeled and grated

Steps:
1. Marinate chicken for 1 hour.
2. Preheat air fryer at 180 deg C for 2 minutes.
3. Brush cooking oil on the chicken skin. Roast it in air fryer at 180 deg C for 15 minutes with skin facing down.
Remark: The 2 chicken thighs that I cooked are pretty small in size. You may need longer time if you use bigger chicken thigh).
4. Remove the chicken thigh from the air fryer.
5. Drizzle the collected chicken oil over the tomato. Roast the tomato for 6 minutes under 160 deg C.

Sesame Oil Chicken Rice with Mushroom 麻油香菇鸡饭

This is a recipe I learnt from a Chinese cooking show. The original recipe just consist of sesame oil, ginger, mushroom and rice. I added chicken cube for my version. Sesame oil, ginger, chicken and mushroom are perfect combinations....makes the rice is so fragrant.

I just love this kind of one-pot-dish.  With it, I settle our home cooked meal for Sunday lunch and dinner. And it's not time consuming.  I can save more time to spend with my baby over the weekend.

Sesame Oil Chicken Rice with Mushroom 麻油香菇鸡饭
Serves 5-6

Ingredients:
2 1/2 cup of rice, washed
3 thumb-sized of ginger, skinned and chopped
1 chicken breast, cubed
7 dried Shiitake mushroom, dehydrated, stalk removed and cubed
3 tbsp of sesame oil
2 3/4 cups of water

Seasonings:
1 tbsp of oyster sauce
4 tbsp of light soy sauce
1/2 tbsp of dark soy sauce
3 tbsp of shao xing wine

Steps:
1.Heat up sesame oil in a wok using low heat. Sauté ginger till fragrant. Do this slowly and prevent over-heating as sesame oil has lower boiling point.
2.Stir in Shiitake mushroom and chicken cube. Stir-fry till chicken cube turn white at all surface.
3.Add seasonings, except the rice wine.
4.Add rice. Stir to mix well with the ingredients.
5.Pour in water and bring to a boil.
6.Transfer all the ingredients into rice cooker and sprinkle with rice wine. Cook it like when you cook white rice.
7.When it’s done the cooking. Keep it warm in rice cooker for another 10 minutes before serving.

Air Fried Spiced Chicken Drumsticks (Air-Fryer Recipe)

These are oil free fried chicken drumsticks. Not a single drop of oil is used in marinating nor frying process. Believe me, this is the truth. Home cooked fried chicken can be done easily with air-fryer. Most importantly, less guilty of consuming fried food.

Air-Fried Spiced Chicken Drumsticks

Ingredients:
5 chicken drumsticks, excess fat discarded and cleaned
potato starch

Marinades:
1 tsp of cumin
1 tsp of paprika
1 tsp of turmeric powder
3/4 tsp of salt
1 tsp of light soy sauce

Steps:
1. Marinate the chicken for overnight in fridge.
2. Remove the chicken from fridge and leave it for 30 minutes under room temperature.
3. Preheat the air-fryer for 3 minutes under 180 deg C.
4. Coat the chicken drumsticks with potato starch.
5. Arrange the chicken drumsticks in the air-fryer tray. Air fry it for 12 minutes under 200 deg C. Over turn the chicken drumsticks and air fry for another 12 minutes.

Lemongrass and Turmeric Flavored Chicken Stir-Fries

I had lemongrass planted and it grows well. Now it is frequently used in my home cooked dishes. This is a quick dish to cook up, even when you have very limited time to prepare your home cooked meal.

Lemongrass and Turmeric Flavored Chicken Stir-Fries


Ingredients:
1 chicken breast - deboned, skinned and cubed
3 stalks of lemongrass ( only the white portion) – bruised
1 onion – peeled and sliced
Cooking oil

Chicken Marinades:
1 tsp turmeric powder
Light soy sauce to taste
Sugar to taste

Steps:
1. Marinate the chicken cube for at least 15 minutes.
2. Heat up oil in a wok. Sauté bruised lemongrass and onion till fragrant.
3. Add chicken cubes and stir-fry till the chicken is cooked.

Roast Chicken with Home Made Thai Sauce 泰式酱烤鸡扒

Merry Christmas everyone! I cooked this for our simple Christmas eve dinner last night. We don't celebrate Christmas, but we do spent time at home enjoying our home cooked meal with nice cold drinks and dessert. This is so called precious family time, don't you think so? :)

Oppss, by the way, my roasted chicken was not browned properly. Hai...the old table top oven not performing well. But, it tasted good though, haha...

Roasted Chicken with Home Made Thai Sauce 泰式酱烤鸡扒

Serves 2

Ingredients:

2 chicken thighs, deboned

some baby capsicums, seeded and sliced

1 carrot, peeled and cut into thick strips

2 potatoes, peeled and sliced

1 tomato, diced

half broccoli, cut into florets

Chicken Marinades:

1 tbsp of light soy sauce

4 cloves of garlic, peeled and grated

dashes of black pepper powder

Thai Sauce:

1 and a half tbsp of Thai chili sauce

1 tbsp of sugar

5 coves of shallots, peeled and sliced

1/4 of ginger flower, chopped

1/2 lemon, juiced

Steps:

1. Marinate chicken for 3 hours, leave it in the fridge.

2. Boil potato and carrot for 5 minutes, drained. Blanch the broccoli and drain. Set it aside.

3. In a baking tray, arrange the potato, carrot, tomato, capsicum at the base. Top it with the 2 chicken thighs.

4. Preheat oven at 180 deg C. Roast the chicken for 50 minutes under 180 deg C follow by last 10 minutes under 200 deg C, or until the skin is browned.

5. While the chicken is roasting in progress, prepare the Thai sauce by mixing up all the required ingredients.

6. Serve the roasted chicken with Thai sauce, roasted vegetables and blanched broccoli.

Roast Chicken with Nando's Sauce

This is the meal that I cooked for 2 consecutive Sundays. With these 2 meals, my bottle of Nando’s Peri-Peri sauce was finally used up. That was one of my goal. Another target was to complete my other house chores while the chicken was roasted in the oven. I’m now a multi-tasking mom, hehe…

Roast Chicken with Nando's Sauce

Serves 2

Ingredients:

2 chicken thighs, deboned and excess fat discarded
2 potatoes, peeled and cut into chunks
1 carrot, peeled and cut into chunks
6 fresh button mushrooms, quartered
1 yellow onion, peeled and diced
2 tbsp of olive oil

Marinades:

3 tbsp of Nando's Hot Peri-Peri sauce
3 cloves of garlic, peeled and minced
1 tbsp of light soy sauce
dashes of black pepper powder

Steps:

1. Make tiny holes over the chicken thighs with fork. Marinate the chicken thigh for 3 hours.
2. Boil the carrot and potato for 3 minutes. Drain and set aside.
3. Sprinkle 1 tbsp of olive oil in a baking tray. Arrange the onion, potato, button mushroom and carrot. Sprinkle another tbsp of olive oil over the vegetables.
4. Arrange the chicken on top of the vegetables.
5. Roast the chicken in the preheated oven under 200 deg C for 40 minutes. Next, increase the temperature to 240deg C and roast the chicken for another 8 minutes. Note: My oven requires higher temperature to brown the chicken. You can adjust accordingly.

Fried Soy Bean Noodles With Chicken and Lettuce 鸡肉莴苣炒豆签

Last few days, as usual, I targeted to clear the fridge. Hence, I used up whatever ingredients in the fridge to come out with this fried noodle. Never expect under such circumstances, I could discover a new finding. I found out that Chrisphead Lettuce tastes very good in fried noodle. To proof the finding is right, I even tried it in fried rice. It didn't fail me. The fried rice turned out great too.

Another ingredient that contributed to this fried soy bean noodle is the fried chicken strips. I used it as Protein substitute to prawn. That's a new flavor that I love. It's never too late to know the ingredients, the cooking styles and the flavors that suit your taste buds. That's the fun I got from cooking. 

Fried Soy Bean Noodles With Chicken and Lettuce 鸡肉莴苣炒豆签
Serves 4


Ingredients:
250gm of dried soy bean noodle
lettuce, cut into strips
1 chicken breast, skinned, deboned and cut into strips
bean sprout
1 stalk of  spring onion
1 tbsp of chopped garlic
2 eggs
cooking oil

Seasonings:
2 tbsp of oyster sauce
2 tbsp of light soy sauce
1 tbsp of chili paste
1 tsp of dark soy sauce
1 tsp of sesame oil

Marinades for the chicken:
1 tbsp of light soy sauce
dashes of white pepper powder

Steps:
1. Marinate the chicken strips for 20 minutes.
2. Bring a pot of water to boil. Add a tbsp of oil in the water. Cook the soy bean noodles till soft. Drain and set aside.
3. Heat oil in a wok, scramble the eggs. Set aside.
4. Heat 3 tbsp of oil in the same wok. Fry the chicken till golden yellow. Add garlic to saute.
5. Pour in the noodles and the seasonings. Mix well till the noodles is coated with the sauce.
6. Add bean sprout to stir fry.
7. Toss in lettuce, scrambled egg and spring onion to mix well.
8. Dish out and serve hot.

Salted Chicken From Aun Kheng Lim, Ipoh

If you happened to drop by Ipoh for Lou Wong bean sprout chicken rice, you can walk over to another street for the Aun Kheng Lim salted chicken. You can only take away since they don't have dine in service. That’s what we did when we dine at Aun Kee for chicken hor fun, which is next door to the Lou Wong.

I found a few slices of Dong Quai aka Angelica sinensis inserted inside the free range chicken’s abdomen. It is wrapped up in a few layers of parchment paper and then baked in salt. So, the outcome is a herbal infused and salty fragrant chicken. Each chicken cost RM17. The portion is just enough for 2 to serve with steamed rice.

To make up a balanced meal, I serve the it with chicken rice and sliced Japanese cucumber. It is a simple and yet satisfying lunch.

Aun Kheng Lim Salted Chicken
No. 24, Jalan Theatre,
30300 Ipoh, Perak.
Tel : 05-2542998

Century Egg and Chicken Porridge 皮蛋鸡丝粥

I'm not used to prepare breakfast at home. Our breakfast on weekdays are usually bread or cream cracker with oats or coffee. Breakfast during the weekend is usually fried koay kak or nasi lemak. Sounds boring? Last Sunday, I felt like want to have some simple home cooked breakfast. Hence, I cooked this century egg and chicken porridge. It's so fulfilling to have a bowl of home cooked porridge to kick start a day. I like smooth porridge, hence I get the rice blended up front. I'm glad the porridge texture turned out as per my expectation.

Century Egg and Chicken Porridge


Ingredients:
3/4 cup of rice, rinsed and slightly blended
1.2 liter water
250gm chicken ribs, skinned
salt to taste
sesame oil
dashes of white pepper powder

Garnishing
1 thumb-sized ginger, peeled and cut into thin strips
hand-pulled chicken (from the chicken ribs)
1 stalk of spring onion, chopped the green portion
1 century egg, peeled and chopped

Steps:
1. Bring water to boil in a pot or kettle.
2. Add chicken ribs to the slow cooker pot. Pour in the hot water. Cook under high for 1 and a half hour.
3. Remove chicken ribs from the chicken stock. Leave it cooled and keep it in the fridge.
4. Add rice and cook under low for 8 hours. (I cooked it over night)
5. Return the chicken ribs to the porridge to warm it up. Remove from the porridge. Off the power.
6. Add salt to the porridge.
7. Hand-pull the chicken into strips.
8. Serve the porridge with ginger strips, hand-pulled chicken, century egg, spring onion. Drizzle sesame oil on top and add few dashes of white pepper powder.

Father’s Day Special

Last year, I invited my parents to my house to celebrate Mother’s Day. This year I did the same for Father’s Day. On this special day, I prefer to spent some private time with families at home rather than joining the crowd.

Here’s what I cooked today. I got thumbs up from my parents. I’m glad they like it.

Watercress soup with red dates and pork ribs

Otak-otak aka spicy fish custard, this is my dad's favorite

Chili crab, my mom's courtesy

Fried Chicken Chop, that I experimented last week

And lastly, the rainbow jelly for dessert

Happy Father's Day!

Air-Fried Chicken Chop (Air-Fryer Recipe) 炸鸡扒

Ever since I posted the Grilled Fish recipe using Air-Fryer, a couple of inquiries were brought to my attention. Many asked  on how effective the Air-Fryer is. Till now, I can't give much advice since I just use it to prepare some processed food like hash browns and fish fingers, besides the grilled fish. So far, it has not turn me down. I told my friends to stay tuned, as I will keep on experiment the air-frying using different type of fresh food.

Not long ago, my mom learned to make shallow-fried chicken chop and passed on her recipe to me. Instead of shallow-frying, I cooked the chicken chop in my air-fryer. With very minimal amount of marinades, the chicken chop turned out so flavorful.  The meat is tender and juicy, but not oily. The skin is crispy to every bite. If I have to comment, I would say the air-fried chicken chop taste as good as the oil-fried version. It is less oily, as the fat beneath the skin has been removed, there's no single drop of oil used for the frying, and the excess chicken oil was released through the cooking. Now, I can eat fried chicken without any guilt. :P

So, this is my second trial, and it turned out successful as well. I will carry on the mission to try on other fresh ingredients.

Air-Fried Chicken Chop

Ingredients:

2 chicken thighs, deboned and fat removed

Corn Flour

Marinades:

2 tbsp of light soy sauce

dashes of white pepper powder

3 shallots, peeled and chopped

Steps:

1. Clean the chicken thighs and pat dry with kitchen towel. Marinate for 2 hours.

2. Drain the excess seasonings and coat the chicken thigh with a layer of corn flour.

3. Arrange the chicken thighs on the air-fryer pot with skin facing down. Air-fry it under 200 deg C for 10 minutes. Turn the chicken thighs to the other side. Air-fry for another 10 minutes under 180 deg C.

4. Slice the chicken thighs into cutlets. Serve hot with rice or chips.

Leek and Chicken Drumstick Fried Rice

I just got a good quality pro-metal non-stick pan from hubby as a reward to my home cooking. So, it’s more convenient for me to pan-fry meat and seafood from now on with little or without oil. Today, I tried to pan-fry chicken without oil. The natural oil released from chicken throughout the frying process was retained for the rice frying process. That’s our chicken fragrant fried rice for lunch.

Leek and Chicken Drumstick Fried Rice
Serves 3


Ingredients:
1 stalk of leek, chopped (separate the green portion and the white portion)
1 chicken drumstick, deboned
2 eggs, beaten
2 cloves garlic, peeled and chopped
3 bowls of cool rice

Marinades:
1 tbsp of light soy sauce
Dashes of white pepper powder

Seasonings:
light soy sauce to taste
oyster sauce to taste
1 tsp of sesame oil

Steps:
1.Marinate the chicken drumstick and leave for 15 minutes.
2.Heat up a non-stick pan. Pan-fry the chicken drumstick with skin facing down. Brown the chicken skin side and follow by the other side. Set aside the chicken and leave it cool before cutting it into cubes.
3.Mix the rice with beaten eggs.
4.With the chicken oil in the pan, stir-fry the leek (the white portion). Add chicken and garlic to mix. Pour in the rice and fry till golden yellow.
5.Add light soy sauce to taste. Drizzle sesame oil over the rice before dish out.

Chicken Salad

This chicken salad is very easy to make even if you don't know how to cook. The secret is in its dressing. If you like sourish, spicy, and the smell of Parsley, you'll like my chicken salad. If you don't like Parsley, you can replace it with other herbs of your favorite. Feel free to play around to mix your own dressing to your liking.

Chicken Salad


Ingredients:

1 chicken breast, skinned

Salad Dressing:
1 ripe tomato, cubed
6 bird's eye chili, chopped
3 cloves of garlic, peeled and chopped
1 lemon, juiced
salt
sugar
1 tsp sesame oil
Parsley, chopped

Steps:
1. Steam the chicken breast until it's cooked thoroughly. I steam it for 18 minutes. Leave it cool.
2. Hand-pull the chicken breast.
3. Mix up all the ingredients for the salad dressing.
4. Pour the dressing over the hand-pulled chicken.
5. Keep it refrigerate. Serve cold.

Steamed Chicken with Mushroom and Black Fungus

I’ve seen and tried several versions of steamed chicken. One of my recipe is to have the chicken steamed on its own with very minimal seasonings. The other kind of cooking is to have it steamed together with other ingredients and seasoned with wine. I experimented the latter with DOM. It tasted more towards sweet side due to the DOM flavour. Probably I added too much of DOM :). This time, I substituted DOM with Shao Xing Hua Diao Jiu, that is glutinous rice wine. I did this simply for comparison purpose. As a result, I prefer the one with glutinous rice wine. It suits my taste buds better.

Steamed Chicken With Mushroom and Black Fungus
Serves 3

Ingredients:
Half of free range chicken, skinned and chopped into pieces
5 slices of ginger
2 dried mushroom, dehydrated, stalk removed and sliced
1 piece of black fungus, dehydrated and sliced thinly

Seasonings:
1 tbsp of light soy sauce
1.5 tbsp of glutinous rice wine
1 tbsp of sesame oil

Garnishing:
1 tbsp of wolfberries, dehydrated
Some chopped spring onion

Steps:
1. Arrange ginger slices on a heat-proof porcelain plate.
2. Arrange chicken on top on the ginger slices.
3. Top it with mushroom and black fungus.
4. Steam over high heat for 20-25 minutes. If you are using normal chicken, you can reduce the time accordingly.
5. Garnish it with wolfberries and spring onion. Serve hot with rice.

Dried Scallop and Chicken Congee

I found dried mini scallops on sale when I did my weekly grocery shopping. Suddenly, this congee popped up in my mind. I couldn't stop the idea, so I brought back a bottle of dried mini scallops to accomplish my goal. :P

Dried Scallop and Chicken Congee

Serves 2


Ingredients:
2/3 cup of rice, rinsed with water
6 cups of chicken stock
20 pieces of mini dried scallops, soaked and drained
salt to taste

Garnishing:
1/4 chicken breast, skinned, cooked in chicken stock, hand-pulled
chopped spring onion
fried garlic
sesame oil
white pepper powder

Steps:
1. Add rice and chicken stock to rice cooker, and select the program to cook porridge. (I used micro-computer rice cooker).
2. Add dried scallops in the middle of cooking.
3. When the porridge is done, add salt to taste. Let the porridge keep warm in the rice cooker for a while.

4. Serve the porridge in bowl and garnish with hand-pulled chicken, spring onion,fried garlic, sesame oil and white pepper powder.