Tuesday, January 06, 2009

Economy Rice @ Home

Recently I've been having fun cooking dishes and making it into an economy rice plate.

Just last night I cooked steamed chicken and steamed eggs (of which blur and hungry me forgot to put in some corn flour to make the egg a bit stiff). This meal takes only 45 minutes to make inclusive of cooking the rice. Check out how pathetic the plate looks, I should have placed the other 2 pieces of chicken on the plate!

Dinner in 45 Minutes!
First you: make rice and then start boiling water for whatever you are using to steam your food.

Take a 2 - 4 pieces of chicken, marinate for 10 minutes in 1/2 tbsp brandy, 1 tbsp each of light and dark soya sauce, a drop of seasme oil (optional). During this 10 minutes cut your ginger and spring onions into strips, after you finish cutting the ginger and spring onions (oh, and it's up to you how much you want to put into it). Steaming time is about 15 - 20 minutes.

When you see the water is boiled in your steaming mechanism, place your plate of chicken in the steamer.

For the egg, it's pretty simple, beat 2 eggs into chicken stock add some white pepper and then a tea spoon of corn flour. Put into a container and steam ... Some people like to add spring onions after the egg is steamed ... steaming time is about 8 minutes. You can also add century egg and salted egg to this dish as well.

There was another time I also made steamed herbal prawns, pork with ekoni mushrooms, lap cheong, stewed oyster sauce chicken with chinese mushroom, lap cheong and dao miu. Check out the pics! Oh, I had 2 other people eating with me that's why there was so much more food ... and I had eventually thought that I would dabao to Satellite's work place so she can be fed some real "healthy" home cooked food.

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