Chicken and Vegetables Congee (Chok)

Chicken and Vegetables Congee (Chok)

Total time: 2 hrs 25 mins
Prep Time: 25 mins
Cooking Time: 2 hrs
Servings: 6

Ingredents:

  • 1 1/2 cups of washed rice
  • 8 cups of room temperature water
  • 6 large chicken thighs (can use any part of the chicken)
  • 1/2 cup dried scallops
  • 5 garlic cloves, skinned and crushed
  • 1 slice fresh ginger, thick, crushed (2cm) (optional)
  • 3 tablespoons oyster sauce
  • 2 tablespoons Chinese wine or 2 tablespoons sherry wine
  • 1 tablespoon soya sauce
  • 1 tablespoon white pepper or 1 tablespoon black pepper
  • 1 1/2 teaspoons sugar
  • 1 tablespoon low-sodium worcestershire sauce
  • 1 tablespoon sesame oil
  • 1 carrot (sliced about 1 cm in thickness)
  • 1 head broccoli (chopped up to bite size)
  • 2 eggs

Garnishing:

  • chopped green onion
  • chopped cilantro
  • 1 dash white pepper

Procedure:

  1. Cut the chicken thighs up into two inch lengths.
  2. Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
  3. Leave the chicken to marinate in the fridge for about 30 min or longer.
  4. (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
  5. Let this boil on a low heat for about 1 hour.
  6. (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn’t stick and burn at the bottom of the pot.
  7. NOTE: The congee is boiled at low heat, so that the congee will be smooth.
  8. NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
  9. Pour in the carrots, and allow the congee to continue simmering.
  10. Take the chicken out of the fridge, and pour it into the congee.
  11. (a fair bit of water would have disappeared by now; thus adding the chicken won’t cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.
  12. Allow this to cook for about 15 minutes.
  13. Add the broccoli into the pot.
  14. Allow the congee to cook until you are happy with the thickness of the congee.
  15. Bring the congee to a boil, while continuously stirring it.
  16. Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
  17. Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
  18. Ladle into bowls, and garnish.
  19. Enjoy a bowl of smooth yummy congee.

Chicken Stir Fry with Asparagus and Cashews

Chicken Stir Fry with Asparagus and Cashews

Preparation: 20 minutes
Cooking:25 minutes
Servings: 4

Ingredients:

  • 1/2 cup raw cashews
  • 1 1/2 pounds skinless, boneless, boneless chicken breasts, cut into 1 1/2-inch pieces
  • 2 Tablespoons fish sauce
  • 2 Tablespoons vegetable oil
  • 1/2 cup low-sodium, fat-free chicken broth
  • 1 pound asparagus, sliced on the diagonal (1-inch thick)
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon freshly squeezed lime juice
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped chives
  • freshly ground black pepper

Procedure:

  1. Preheat oven to 350°F. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
  2. In a medium bowl, toss the chicken with 1 Tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cool over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
  3. Pour the chicken broth into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
  4. Add the remaining 1 Tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir fry with black pepper and serve right away with rice.

Chicken and Cashew Nuts Stir Fried with Shrimps Recipe

Chicken and Cashew Nuts Stir Fried with Shrimps

Ingredients:

  • 10 big shrimps (cooked)
  • 1/2 cup baby corn (cut whichever way you like)
  • 1/2 cup sliced onion
  • 1/2 cup scallions (cut 1 inch)
  • 1/2 cup mushrooms ( cut half)
  • 1-2 red sweet peppers (sliced)
  • Fried cashew nuts as much as you like
  • 5 fried dry peppers
  • 1/2 cup sliced string bean
  • 1 minced coriander root
  • 1 tbsp minced garlic
  • 1 big tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 tbsp light soy sauce

Sauce: 2 servings

  • 2 Big tbsp. of palm sugar
  • 3 tbsp. concentrated tamarind juice
  • 3 tbsp. fish sauce
  • 2 tbsp. oyster sauce

Procedure:

  1. Heat the pan and add palm sugar, fish sauce, tamarind juice, oyster sauce and a little bit of water. Used medium or low heat to let the sauce boiled and get thick. Keep stirring.Make sure you dont burn the sauce.
  2. Now remove the sauce from the stove, put sauce 5 tbsp . Save the rest for next time use.
  3. Heat the pan and pour in 1 tbsp of vegetable oil, then add garlic and minced coriander root.
  4. When the garlic smells aromatic, add the vegetable that take more time to be cooked first- baby corn, mushroom.
  5. Add 5 tbsp of Pad Thai sauce. Then add the rest of the ingredients.
  6. Cook for 1-2 minutes. Add onion, sweet pepper, string bean, cooked shrimpsand scallion.
  7. Add fish sauce, oyster sauce, soy sauce. Quickly stir for 10-15 seconds.
  8. Turn off the stove. Don’t forget the cashew nuts!!!! Add them now and mix well!
  9. Serve with fragrant Jasmine rice

Chicken with Ampalaya in Oyster Sauce Recipe

Chicken with Ampalaya in Oyster Sauce Recipe

Chicken with Ampalaya in Oyster Sauce

Number of servings: 3
Ingredients:

  • 1 lb. boneless chicken breast, sliced into think pieces
  • 2 medium Ampalaya (bitter gourd), cored and sliced
  • 1 small yellow onion, sliced
  • 4 cloves garlic, chopped
  • 3 tablespoons oyster sauce
  • 1/2 cup water or chicken broth
  • Salt and pepper to taste
  • 2 tablespoons cooking oil

Procedure:

  1. Heat the oil in a pan.
  2. Once the oil is hot, sauté the onion and the garlic until the onion becomes soft.
  3. Add the sliced chicken breast. Cook for 2 to 3 minutes or until the color turns light brown.
  4. Add the oyster sauce. Continue to cook for 2 minutes.
  5. Pour-in water or chicken broth. Let it boil. Cover and simmer for 10 to 12 minutes (add water, if necessary).
  6. Put-in the sliced Ampalaya. Stir and cook in medium heat for 3 to 5 minutes.
  7. Add salt and pepper to taste.
  8. Transfer to a serving plate. Serve with brown or white rice.
  9. Share and enjoy!