Just Blogging Around

I use alot of chicken in my cooking. Well, I do fancy pork, but those pork sold in local aussie supermarket smell and taste weird. Why? I am not sure if this is a real fact, but according to my friend’s friend’s friend’s uncle, the pigs in Australia are not castrated, so they stink! Yet, the pork that available in Asian butcher taste and smell ‘normal’ — just like what we Chinese like. Again, travelling all the way to town just to get few kilos of pork is not something I would do =)

These are the chicken dishes that I’ve been cooking in the past 2 weeks. Hope you will like ‘em.
Enjoy~!!

1.) Clayport chicken rice.
This is a very generic version of clayport chicken rice. I use chicken breast meat and mushroom, plus ginger as flavoring. It was spontaneous idea of my friend, Jo. I cooked the chicken, mushroom and ginger in sesame oil. Then, I added uncooked rice. Maximum heat, stir fried for few minutes. Afterwards, transferer everything into microwave and boil it.
Ok, I must admit I dont know how to use rice-cooker to boil rice. I use microwave thru’out the time. =P
There are no salted fish pieces and chinese sausage (chinese salami) in this dish. I dont usually use salted fish; plus we all are not a big fane of chinese salami =)

2.) Soya Ginger Chicken
In order to get the full flavor of both chicken, I prefer using chicken that come with bones. In this case, I use chicken wings.
This is a rather simple dish. The chicken wings are marinated in slight excessive light soya sauce for 20 mintues.
Heat the frying pan, add some sesame oil. Next, the pre-marinated chicken wings are added.At this point, I added half cup of water; turn the heat to the max point; boiling water/sauce aids cooking the chicken. Give the chicken a stir every few minutes, so that they are evenly cooked.
They are ready to serve when the sauce are reduced to nearly half. Soya sauce or a bit of salt can be added in case it is over-diluted =)

3.) Chicken stir-fry with vegetable.
Ingredients: chicken breast meat, cut into cube; carrot and broccoli. Ginger is a preference. Carrot and broccoli are lightly steammed/boiled. Garlic are stir-fried with some oil in heated frying pan. Cubbed chicken breast meat are added and stir-fry till about half cooked. Oyster sauce and soya sauce are added. Keep stir fry. This allow infusion of the sauce to the meat. Add vege. If the sauce is too salty, some watercan be added. Viscosity of sauce can be increased by adding a small amount of corn-flour solution.

4.) Onion Chicken Egg Omelette.

Oh, this one easy. Anyone can do this =) Pre stir fry onion, and then added into uncooked beated eggs. Blah blah blah.. told you! it is easy! =P

5.) My psedo-version of Hainamese Chicken Rice.
My favorite part of cooking is making soup. Ingredients: chicken thighs (with bones) , chinese cabbage ( this is what aussie calls), black whole pepper, ginger, few whole garlic, salt. Chicken stock, if required.

Add everything into soup pot. =) Temperature must be looked after from time to time. I use low heat to make soup most of the time. It takes hours. It is abit long, but if you get the temperature right, the chicken meat will be infused with full flavour without the aid of MSG. LOLMisc: Oily chicken rice

Excessive of chicken soup can be used to replace water in boiling rice. Some people like to utilise the fat layer of the soup. For healthy sake, I normally remove the fat layer and replace the fat with olive oil-butter/marjerin. Few clove of garlic are added to enhance the flavour. Bring to boil. And ready to serve =)

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