Chicken Fried Rice With Veggies

Rice preparation: thoroughly rinse 2 cups of rice, and cook as instructed on the package but reduce the amount of water by about 25%.  Add sesame oil, salt and pepper to rice. Then use a fork to fluff and mix the sesame oil, salt and pepper. Let the rice cool completely before using.  Once cooled if you can, leave the rice overnight in the fridge to dry out more. Right before using, fluff the rice one more time.

• about 1lb of chicken, cut into tiny pieces.
• 1 carrot, cut into the same size as the chicken
• 1 small onion, chopped
• about 10 cremini mushrooms sliced.
• 8 sprigs of green onion, chopped
• 3 to 4 garlic cloves, sliced
• 2 eggs, cook as you would scrambled eggs
• 3 to 4 tbsps soy sauce
• 3 to 4 tbsps canola oil
• 1 tbsp of chilli paste, use more if you want more spice (I used sambal oelek)
• 1 tbsp minced ginger
• 1 to 2 tbsp fish sauce
• 1 tbsp sugar
• salt and pepper

1. Heat a wok (or deep pan) on high heat. Keep the heat on high the entire time.
2. Add oil, chicken, onion, garlic, ginger, sugar, mushrooms, chilli paste, fish sauce  and carrots. Mix well. Season with salt and pepper. The mushrooms will release a lot of water. This water will soften the carrots as it cooks.
3. Once ALL the water has evaporated and the chicken is cooked through, add rice and soy sauce. Mix well. Ensure there is no water, otherwise the rice will soak it up and become soggy.
4. Add eggs and green onions. Mix well. Done!

Serves 2 meal portions or 4 as a side dish. Enjoy!

 

Blueberry Gin Lemon Tonic

• blueberry gin, 50mL (this one is from Steinhart Distillery)
• carbonated water, chilled, 250ml
• juice of one lemon
• ice cubes, optional

In a glass, combine all ingredients.

Chicken Creamed Corn Coconut Soup

• 0.2kg (or 0.5lb) of chicken breast or thigh, finely chopped
• creamed corn, 2 cans (~400mL per can)
• coconut milk, 1 can (~400ml per can)
• small onion, finely chopped
• 3 to 4 cloves of garlic, finely chopped
• 1 tbsp minced ginger
• 3 to 4 tbsps soy sauce
• 1 tbsp fish sauce
• 3 sprigs of green onion, sliced
• salt and pepper
• water

1. Put a pot on high heat.
2. Inside the can of coconut milk, it should have a liquid consistency near the bottom half of the can but the top portion should have a semi-solid cream consistency. Take this cream and put into the pot along with the chicken, onion, garlic, minced ginger, soy sauce, and fish sauce. Add a sprinkle of salt and pepper.
3. Stir well and simmer on medium heat until the chicken is cooked and the onions are soft.
4. Add in creamed corn and the rest of the coconut milk. If the consistency looks too thick for your preference, add a bit of water.
5. Simmer the soup for about 15 to 20 minutes on low heat. During this simmering process cover the pot.
6. Taste the soup to see if it needs additional salt and pepper. Lastly, garnish with green onions

Serves two for a meal portion or four as a side dish. Enjoy and Take Care!