Kid Friendly: Pork or Chicken Fried Wontons

Last week I had the chance to teach the children how to make 'fried wontons' (with a simple pork and chicken filling) - from what ingredients to use, mixing and putting the mixture into wonton sheets and showing them the frying method.  This part an adult has to do - after all I was teaching children that are 3 years of age.  They enjoyed this experience and to me they have learned so much from recognizing and naming the ingredients, embracing my culture and having to taste their own food rather than picking these up from the Chinese restaurant or in frozen packets.

Now because I didn't want to overwhelm the children with too much ingredients I just used the minimal! Having the other ingredients does not really mean that the taste will be bland.  It was really good!

Kid Friendly: Pork or Chicken Fried Wontons
We made about 50 on these wontons with minimal meat inside.  If you make leftovers then freeze.  If you want to make just chicken then omit the pork and double chicken the amount and vice versa.

What will you need:

• Approx 150 grams of minced pork
• Approx 150 grams of minced chicken
• 1/2 tbs of minced garlic
• 1/2 tbs of minced ginger
• 1 - 1.5 tbs of soy sauce
• 1 tbs of rice wine vinegar
• pepper to taste
• wonton wrappers (i used the white you can also use the yellow egg wrappers)
• bit of cornflour and water to paste around the edges of the wontons to enclose the filling.
• vegetable oil for frying

Method:

• Have all the ingredients laid out and have the ginger, garlic in whole because this way the children and identify what is what and have them to smell and ask them what does this smell like.  Show them the cut up version which will be put into the mixture.

• Then divide portions up into their own mixing bowls and add all the ingredients together and have them to smell each first and get them to mix and describe how it feels and looks.  The mixture should be sticky and pasty looking.
• Next have the wonton wrappers already peeled for the children (do this beforehand) and show them how.  
• Lay the wonton wrappers on a flat surface and fill the middle of the sheet with a tiny filling of the mince mixture (just under half a teaspoon) and with water mixed with cornflour  brush the edges of the wrapper.  Enclose the filling by taking the bottom of the wrapper to the top of the wrapper and seal.

• I skipped pleating part cause it seems a bit too challenging for their little fingers.  The children showed me that they could dip the finger into the bowl and brush it around the edges and fold it up to enclose the filling.  You can really make any shape!

• With an adult, heat oil (about 1 inch in a wok) until hot.  Fry about 8 wontons at a time until brown and turn it a few times about for 2 to 3 minutes.  
• Drain on paper towel
• Serve with soy sauce and eat immediately!

I am sure you will love watching your children concentrate and focus on this easy cooking activity and that they learn that not everything comes out from frozen packets or take away from a Chinese restaurant.

Chicken with Soy Sauce and Shao Hsing Wine

 Chicken with Soy Sauce and Shao Hsing Wine

I remember watching The Cook and The Chef (Maggie Beer and Simon Bryant) one night late last year and this one recipe they were making  (Chicken Braised with Soy Sauce and Shao Hsing Wine) made my mouth water instantly. 

I was thinking of following the recipe but I made mine different anyway.  Instead of putting all the ingredients in a stock pot and poaching it, I marinated chicken wings/drumsticks over night and baked it in a roasting pan in the oven at 180c for 30 minutes to 35 minutes.  My goodness it tasted so delicate and juicy!   I have marinated the chicken overnight so you get that depth of flavour of the wine and soy sauce through the chicken.   You have to be careful not to put so much soy sauce into the marinade otherwise it will turn out pretty salty and it wouldn't be nice.

Chicken with Soy Sauce and Shao Hsing Wine
(adapted by Kylie Kwong's original recipe) (baked)

Ingredients
2kg of drumsticks and chicken wings

Marinate/Stock Ingredients
1 cup of shao hsing wine
1/2 cup of light soy sauce
3 garlic cloves crushed
10cm of ginger finely sliced
3 tbs of light brown sugar
1 to 2 cups of water
some oil

Method

Mix all marinate ingredients in a small bowl.   

In a big bowl add the chicken wings and drumsticks and pour in the marinate and coat evenly until well covered.  

Cover with cling wrap well and refrigerate overnight.

Preheat oven at about 180c

In 2 roasters/roasting trays (I used 2 pyrex glass rectangle roasters) spread out the chicken evenly pour in stock evenly in both trays.

Transfer both trays into the oven and cook for at least 30minutes or til done!

Serve immediately with hot jasmine rice!  

Grilled Chicken with Tomato Fried Rice

This is a nice healthy dish that was easily whipped up using only one chicken breast fillet, ginger and garlic, tomato sauce and yesterday's rice!  Tasted so good I think I have to make another next time.  So this was my breakfast this morning.......looks like it was made for dinner :).

Grilled Chicken with Tomato Fried Rice (serves 2)

Chicken:
1 chicken breast fillet (flatten it out with mallet til tender and cut in half)
salt and pepper to taste
ginger julienne
1 tbs of butter

Fried Rice:
2 cups of cooked rice (1 day old)
minced garlic
1 onion sliced
1 tbs of tomato sauce
3 egg yolks
3 egg whites 
1 tbs of butter
salt and pepper to taste

Garnishes:
coriander leaves
ginger julienne


Bring wok to medium heat and add butter and egg whites.  Cook the egg whites and set aside.  While cooling down cut them into strips. Leave aside.

In the same wok, add butter, garlic and onion.  Saute til brown.  Add in the rice and tomato sauce.  Mix the rice and tomato til incorporated and add in the egg yolks.   Stir and mix the egg yolk through the rice til the rice turns all crispy and golden.   Transfer this to plates.

Bring a grill to medium high heat and add butter and ginger.  Lay chicken and grill for 6 to 8 minutes.  To check when ready, put a skewer directly into the middle of the breast and if juice flows clear it's done.

Rest chicken and cut into strips.  Transfer onto prepared rice plates.  Garnish with coriander and serve immediately.

Ginger Chicken

Ginger chicken is such a home-y recipe.   I love it with a side of hot jasmine rice and some steamed Asian vegetables.   I got this idea off  No Frills Recipe which is steamed.  I don't really have a steamer (I only own an electric one) so I used a wok and fried all the chicken pieces til browned.  Then I added some water and steamed it for 5 to 10 minutes until the sauce is reduced.  I enjoyed this so much I am going to make it a regular :).

Ginger Chicken (adapted from No Frills Recipe)

1kg of chicken breast fillets chopped into bite size pieces
116g of prepared ginger paste (the fresh one in a tube in the vegetable section in Woolworths)
3 tbs of corn flour
dash of sesame oil
1tbs of oil
some ginger julienne
1 clove of garlic silvered  
1tsp of sugar
2tbs of light soy sauce
pinch of salt
optional: coriander to garnish

Method

In a mixing bowl combine prepared ginger paste, sugar, corn flour, sesame oil, sugar, soy sauce and pinch of salt and mix til the sugar dissolved.  Coat the chicken pieces and marinate it covered and refrigerate for 1 hour.

Then in a large saucepan or wok to medium heat, add oil, ginger julienne and garlic and fry until fragrant.

Then turn the heat on high and add half the chicken pieces and seal all sides til brown for 2 minutes each.  We are cooking 2 batches.

Add some water and cover the saucepan or wok with lid and cook on medium heat for 5 to 10 minutes and until you see that your sauce is reduced to a nice gravy consistency.

Transfer to a medium sized bowl and repeat for the second batch.

Serve with hot jasmine rice and Asian greens.  Can also garnish your dish.

Fried Teriyaki Chicken Drumsticks/Wings

My Japanese friend left yesterday and it was a sad yet a happy day.   I get a bit of time off to focus on other things and he gets to go home to see his loved ones again. He talks about his best friend a lot so I guess he was a bit homesick from the beginning when he stayed.

During the 2 weeks here in my home I have made pretty much Asian and Aussie Western style food for him. I only made Maki Sushi and I forgot to mention I did make Teriyaki Chicken last week.

 Fried Teriyaki Chicken

I remember 3 hungry tummies making this dish so I lurked (lol sounds bad) through their pages and tah dah...found it under Teriyaki Chicken on Rice .  Though I did not have all the ingredients they had the Japanese friend said I don't need the condiments....he said "I just like meat -_-".  It's just good with honey, some brown sugar, rice wine, sesame seeds, julienne ginger, rice wine vinegar and light soy sauce.    We just ate the teriyaki chicken wings and drum sticks without the condiments!   It would be nice if I had pickled ginger and radish but oh wells.  I fried it instead of baking it.

The ingredients are minimal and you probably have all the ingredients if you have an Asian pantry :). 

Fried Teriyaki Chicken Drumsticks/Wings

ingredients

• 20 pieces of chicken wings or drumsticks
• 1/2 cup of soy sauce
• 1/2 cup of rice wine vinegar
• 1 TBS of honey (I did not measure I just squeezed as much as I wanted)
• 3 TBS of brown sugar
• piece of julienne ginger (maybe a 1 tbs?)
• some sesame seeds (don't have to but I think it looks pretty :D)

METHOD

• Put all the ingredients together to make a marinade.  Whisk or mix well.  And pour over chicken in a big bowl.
• Put in fridge to marinate 1 hour 

marinate chicken

• Then take out and cook chicken on a lightly oiled large pan on medium high heat for about 10 minutes or until one side turns brown

 

Frying one side first and then the other side

• Turn each chicken over, add marinate, add some water and cover with lid and cook for another 10 minutes or you can check but cutting a piece of chicken in the middle with a sharp knife.  If the juice comes out bloody then still needs to be cooked.  If the juice runs clear the chicken is definitely cooked!  Just don't over cook it.
• The marinate should turn into a lovely sticky brown colour.
• Serve the chicken over hot jasmine rice and pour teriyaki syrup over the dish.  Yum!

Maki Sushi (Rolled Sushi)

Last night my Japanese friend and I made maki sushi.  Well technically I did all the work and he just showed me how lol. Yeah, I will not go into it further >_<. This is my very first time making anything Japanese! I had a difficult time spreading the sushi rice onto the nori (roasted seaweed paper) and had a very difficult time rolling up the sushi with the mat. It was...pathetic! lol.

My Japanese friend calls it Maki Sushi...he doesn't say sushi but "maki sushi" which is just "rolled sushi" in English. Maki Sushi is so easy to make and you can pretty much put anything in the roll! It is similar to Vietnamese Rice rolls but instead of the rice paper and rice noodles, Japanese have the nori and sushi rice flavoured with sushi vinegar.

Essentials!

The ingredients I put in the roll were fried eggs, cucumber, cooked chicken, canned tuna and loads of mayonnaise. It tasted pretty alright for the first time even my Japanese friend agreed!

Here is a simple recipe of:

MAKI SUSHI (adapted from Pandaroo Brand)

• 500g cooked sushi rice
• 1 tbsp of sushi vinegar
• 5 sheets of seaweed
• wasabi
• choice of filling:  I used cucumber, canned tuna, chicken, fried eggs and mayo.  You can also use prawns, avocado, lettuce ...whatever suits your fancy

I was suppose to leave 5cms free of rice at the end.  But hey it did turn out okay at the end :)

Method:


1.  Pour sushi vinegar over cooked sushi rice and mix thoroughly
2.  On a sushi mat, place the shiny seaweed part down
3.  Spread the vinegar flavoured rice evenly over the seaweed.  Leave 5 cms of one end of free rice.
4. Place fillings in a line
5. Starting from the end with fillings lift the bamboo mat and begin to roll the sheet.  Wet the strip end.  Apply gentle pressure to join edges of seaweed.
6. Slice with wet knife and enjoy!

Minestrone Soup

Minestrone soup  has got to be one of my favourite Italian dishes that are the most easiest to make and the most hearty to eat!!   There is no set ingredients for minestrone soups - just what vegetables there is available during the season.  I like my soup base as chicken stock but you can always have it just vegetarian or beef stocks.

The most common ingredients that you would find in this soup are carrots, potatoes, onion and tomatoes.  I love mine with lots of tomatoes!  To bulk it up a bit most people use pasta and some rice.  I love mine with small pasta shells and sometimes when I am out of pasta I just eat it with rice which is always available in my kitchen.  I like to use some beans as well like chickpeas, kidney beans, and those other 3 beans I have no idea what they are :P.

 I like to add some meats in the soup as well.  I love adding fried off bacon and chicken pieces in it.  And then eating the hot meal with crusty white bread.  I would make a huge 8 litre pot and finish it under a week (of course with my so :P)  I can have 3 bowls of soup at a time :).  Yes I eat much!

The good thing about this soup is that you can make heaps of it and can freeze it and eat it whenever you want to.  But the downside is the dicing up all the vegetables :(.


Minestrone Soup

For all my ingredients I make sure its equal amounts

• 4 celery sticks sliced diagonally
• 1 small sweet potato diced
• 3 small potatoes diced
• 2 medium carrots diced
• 2 small onions diced
• 3 cloves of garlic chopped
• 1 can of 5 beans rinsed and drained
• 2 cans of italian herb diced tomatoes
• 1/2 cup of pasta shells
• 2 tsp dried oregano
• dashes of salt and black pepper
• 1 tbs light soy sauce (yes I used soy sauce :) )
• 5 slices of middle rasher bacon diced
• 2 kg of chicken thighs cleaned and skin on
• olive oil to saute the veges 
• 2L of water

Method

1. First in a huge stock pot, add oil, oregano and saute onions and garlic til a bit brown.  Then add all the VEGETABLES and stir til well covered in the oil.  Cover for about 10 minutes.
2. Then add 2L of water and cover.  Wait til it forms bubbles and boils.
3. Add the chicken pieces and let cook for about 20 minutes or til tender and cooked through.  To check remove one chicken and cut through the thickest part of the meat and if the juices are red, it is not done.  If it is clear you know it is done.
4. While the chicken is cooking, in another sauce pan fry the bacon pieces til the fat parts become crispy and then set aside.
5. The chicken should be done.  Remove all of the chicken and in a big bowl run the chicken under water.  I always do this so it will stop the cooking process.  Set aside and let cool.  Strip chicken pieces and set aside.
6. Add the beans, tomatoes and stir.   Wait til boil again and add in the pasta and stir through.  Cook for another 8 minutes or til the pasta is ready.
7. Stir in salt, pepper and soy sauce to taste. 
8. Ladle the hot soup over medium sized bowls and add strips of chicken pieces on top.  Serve with crusty bread.

**** you can also add sliced button mushrooms at well at the end of the cooking process and use other kind of beans if you like.

Chicken Stock

Rice is the most basic in Asian cooking.  We have to all agree on that!  So what is the next basic?  Well I believe it is the "stock".   Stock is basically flavoured water.  It forms the foundation of many good dishes which is well prepared for a very good sauce, soup and stew.  Stock is often used for blanching, poaching and steaming as well.  We can all agree on that the stock or broth deepens the flavour of any dish.

There are a few stocks that are used for individual flavours and my favourite stock would be chicken stock made for soup.  Here is my way of making chicken stock.  Everyone  has their own variations.  This is my way.

Note:  i make chicken stock with chicken bone with the meat on so I can eat the chicken later on for other things.  


CHICKEN STOCK
makes about 6 litres

• 6L of water
• 1 of thighs
• 1 kg chicken wings
• 3 knobs of ginger unpeeled, cut into 4 equal pieces and smashed lightly
• 5 whole garlic cloves peeled
• 1 bunch of scallions cut into thirds acrss
• 1 onion
• fresh coriander sprigs
• 1/2 cup of fried onion
• 2 tbs of salt

1. In a large stock pot, bring 6 L of water to boil. Add chicken pieces and allow water to return to boil.  Boil for 2 to 3 minutes.  This will allow all the blood and juices to top.  Cook until you see the chicken floats.  This usually means that the chicken is ready but I really recommend you to do a test - cut in the middle of the fattest part of the chicken to see if any blood rise onto the top.  If so the chicken is not done yet.  If juice runs clear then its ready.  Scoop out the chicken and run it under cold water to stop the cooking process.

2.  Add the remaining ingredients and cover the pot and bring to boil on high heat.  Reduce the heat to simmer adjusting the lid so slightly cracked.  Simmer for about 2 to 3 hours.  When scum or residue forms scoop it out with a ladle as the stock simmers.

3. Lastly turn off the heat and let the stock cool.  Then strain the stock through a fine mesh strainer into containers for later use.  You can put these in the fridge to 4 days or you can freeze up to 3 months.

Chicken and Vegetable Soup (asian styles)

Yesterday I had a long day cleaning up the house and gardening and the last thing I wanted to do was cook up a nice meal at 5.30pm. I walk over to the fridge, open it and look up down, middle, left and right and I see nothing but dips, creams, salad dressings, lemons, potatoes and carrots. What do I cook with potatoes and carrots???? I couldn't just simply eat it alone. I am not a vegetarian and surely vegetarian food tastes nice but I am so bad at flavouring vegetables sometimes. I really need meat. Oh yeah ....I see some fresh chicken wings mum has given me (she buys heapss!!). So what do I make with these three awesome ingredients? CHICKEN & VEGETABLE soup of course but my style......asian styles lol *cause of the fish sauce :D*. I have no celery....but that's okay ...I am not making some traditional soup.

The recipe is pretty simple.....it's just one pot! Ready in under an hour! It's pretty healthy. No fat at all. I put the soup in the fridge last night and when I checked it in the morning there was no fat layer left behind.

For a medium sized pot of chicken and vegetable soup you will need:

- 10 chicken wings
- 4L water
- 5 cloves of garlic
- 2 carrots chopped in chunks
- 2 potatoes chopped in chucks (quarters)
- 1 to 2 cups of pasta
- pepper and salt to taste
- glug of fish sauce
- fresh herbs to garnish

• Firstly in a large pot add 3 to 4L of water. Add cloves of peeled garlic (don't chop). Boil on high.
• While the water is boiling, wash your chicken wings, chop up carrots and pototoes
• When the water is boiled add the chicken wings. Boil until the chicken is nice and tender and cooked. To check just scoop one out and cut through. If you see the skin is still pinky red and bloody..it's not ready yet. Don't over cook it otherwise it will taste dry.
• When your chicken is done, remove it immediately from the pot and run it under cold water in a large bowl. This will help it to stop cooking. Cut or tear into strips. Set aside.
  
• While the pot is still boiling add vegetables for 15 to 20 minutes.
  
• When the vegetables are halfway cooked add in your pasta.
• Add salt and pepper and a glug of fish sauce. It helps to bring the flavour out. Taste accordingly.
• Ladle pasta and broth over bowls and garnish with herbs. Add soy sauce if you want the soup to be more salty.

*** you don't need to eat this with pasta. Jasmine rice will do .....even tastes better!

I enjoyed it. It might be bland but that is all I had in the fridge :).

Have a good day

Vietnamese Chicken Congee

Congee is a rice porridge and comfort food (usually eaten for breakfast) is commonly eaten in Asian countries such as China, Vietnam, Thailand, Japan, Korea, Philippines, Burma and India just to name a few. It is also called Poor Man's Food or Sick Man's Food is because you only require about 6 parts water and 1 part of rice and may be eaten when one is sick since it is easy on the digestive system.

Each Asian country has its own variations when cooking rice porridge. Congee made in different countries use different type of rice with different amounts of water resulting in a thicker or looser type of congee consistency. Popular flavourings consist of salt and pepper, garlic or ginger, fish sauce and pickled stuff. In Vietnam, rice porridge is simply called cháo cooked with sometimes pandan leaves, garlic and sometimes ginger. The popular kind of cháo in Vietnamese culture is when they add pig or duck's vital organs such as heart and liver. I just prefer cháo cooked just cooked chicken. In China, they like their congee with salted duck egg, one century duck egg, tofu and other fermented foods.

My mum and dad used to make chicken congee when I was sick and it did make me feel a lot better and recovered. And if it was the main meal of the day mum would add special types of food into it like the chicken/pork organs and to give it more of a bulk and colour mum would add in mung beans.

Today I will be showing you how to make my version of Chicken Congee or Chicken Rice Porridge

Vietnamese Chicken Congee

Ingredients:

For the broth/stock

• 2 to 3L water (i added 4 because i like my congee loose)
  
• 1/2 kg of chicken pieces (thighs/drum sticks etc)
  
• 1 piece of ginger peeled and cut into thin strips
  
• 3 cloves of garlic chopped
  

For the Congee

• 1 cup of jasmine rice (rinse and drain well)
  
• fish sauce
• salt and pepper to taste

Garnishes (optional)

• shallots
• fried onion
• fish sauce or soy sauce
• pickled stuff
  
• mint, thai basil leaves (any herbs)
  

Directions

Firstly in a big stock pot, put the garlic and ginger in a 4 litres of cold water and boil and them let simmer. Add the chicken to cook for about 20 minutes or under cooked through. Check it but taking one chicken out and cut through with a knife. When it's cooked remove the chicken. I like to put cold water over the chicken to stop the cooking process because you do not want to chicken to dry. Leave to cool and shred meat and off the bones and leave aside. Put the stock onto medium high.

The next step is to rinse and drain the rice. Then add the rice into the stock and cook until rice is broken. This will take 2 hours to cook. Add 3 to 4 squirts of fish sauce (depending on you), salt and pepper to taste.

Ladle the congee into soup bowls and top with the shredded chicken, herbs, shallots, pickled stuff and the fried onions. You can add an additional squirt of fish sauce if you like :).

That's my version of congee. Hope you enjoy! Maybe next time I will make century duck egg with congee :).

Chicken Rice

This is suppose to be Hainanese Chicken Rice but it's not since I did not have all the ingredients on hand so unfortunately it's not authentic :( hence the name chicken rice. Well at the end it did taste really lovely. So nice and fluffy and aromatic because of the poached chicken infused with the spices and the soup tasted really really heavenly lol. This recipe is pretty easy to make and really really filling. You would want to have seconds!

Not so Authentic Hainanese Chicken Rice

My recipe is as follows - Serves about 3 to 4 people

I don't really measure because I am a trial and error person. I taste for seasoning a long the way of the cooking process. This is an approximate :). Dare to try? lol

You will need

Chicken

• 8 drum sticks or thighs (traditionally you will use a whole chicken which takes ages to cook and too much cutting up. I know I like taking short cuts lol)
• 1 tbsp light soy sauce
• 6 pieces of fresh ginger (julienne)
• 2 cloves of garlic whacked and chopped roughly
• 2 shallots cut up into 2cm pieces
• 1 tsp sesame oil
• 1 tbsp light soy sauce
• 1\2 tsp salt

Chicken Stock

• You will achieve the stock from the boiled chicken (don't use pre made chicken stock!)
• 4-5L water (add more if you want more stock / soup to drink)
  
• 3 pieces of ginger
• 2 shallots
• 1 small or medium onion (whole do not chop)

Chicken Rice

• 3 cups of jasmine rice
• 2 tbsp of sesame oil
• 2cm ginger chopped finely
• 4 cloves garlic, chopped very finely or grated
• pinch of salt (to taste) - you can leave this out
  
• 3 to 1/2 to 4 cups chicken stock according to rice instructions. Depending how you like your rice.

Ginger & Chilli Sauce
I don't really measure when I make the sauce. Here are the approx. ingredients I used.

• 3 fresh red chillies or 1 tsp of minced chilli from jar
• 2 cloves garlic minced
• 3 cm fresh ginger minced or grated
• lime juice
• 1 piece of shallot cut in 2cm pieces
• 4-5 tbs of light soy sauce
• 1/2 tsp of chilli oil
• 1/2 tsp of sesame oil (not too much just about 3 drops)
  

***If you are lazy (like me) you can buy those minced ginger tubes, garlic tubes and hot chilli sauces. Mix equal quantities up and add some lime juice and a bit of chili and sesame oil. Tastes really good! You don't need all of this. If you like just soy sauce then just eat it with soy. If you want to add other ingredients to it then do so. I know not authentic I know lol.

Chicken Soup

• Chicken stock (from the boiled chicken)
• Chopped shallots and half of Chinese cabbage (wombok)
  

Instructions

Bring water to boil in a big pot. While that is boiling chop up the ginger, garlic and shallots and place the mixture into the water along with the whole peel onion. Turn the heat down to medium high. Then place the chicken drumsticks/thighs into the water. After about 15 to 20 minutes check the chicken to see if it's cooked. Keep on checking by cutting a piece of a chicken with a knife. It's nicely cooked when the meat looks juicy and tender. You do not want it to look dry and worse taste dry. When the texture is right remove the chicken from the pot and run it under cold water. I do this so it will stop the cooking process. Pat dry with paper towel or clean towel. Then rub the chicken with soy sauce, sesame oil and a bit of salt and leave aside.

For the chicken stock you can add more flavour by adding more ginger or salt. You do not have to do this!! If you think it's salty enough then don't add anymore. The taste really depends on the chicken. Taste the stock accordingly.

Next for chicken rice - wash the rice and drain. If you still have water in it still that's okay - doesn't matter. In a fry pan add sesame oil, ginger, garlic and shallots and stir fry for at least a minute. Don't let it burn. Then with a ladle add 2 spoonfuls of the chicken stock into the pan and simmer for about 1 minute. Remove pan from heat and then gently pour the mixture into the rice pot or electric rice cooker (with the drained rice). Then gently ladle the chicken stock. Follow normal instructions for cooking the rice.

While the rice is cooking add the wombok cabbage into the chicken stock on medium. The cabbage can be cut roughly into small to big pieces. However you like.

Okay next is the chili and ginger sauce. Chop up the chillies, garlic and ginger until roughly minced and then ad a bit of lime juice. Add light soy sauce, sesame oil and chilli oil and mix. Do taste it. I prefer you to have it the way you like according to your taste. Some like it hot and overpowering and some like it not very hot.

For chicken soup, ladle a small amount of hot stock into serving bowls. Add the cooked cabbage and finely chopped shallots.

Finally add the rice to large plates and chicken onto the sides. I added the cabbage on the plate too. You can also add pickled carrots on the side as well.

I hope it's okay lol. Enjoy cause I always do.


Okay if you want the real thing from a chef check out POH's recipe for Hainanese Chicken Rice from Masterchef http://www.masterchef.com.au/hainanese-chicken-rice.htm.