Yeap....I am finally back to the kitchen after being away in SG for the last 2 weekends.
I miss cooking already and so, thought I'd just do a one -dish meal for dinner. This is what I had yesterday (and today's breakfast as a result of cooking too much ;p).
Ingredients:
Yam (cut into cubes)
Dried shrimps (soaked and chopped)
Dried Chinese mushroom (soaked and cut into squares)
Chicken meat (debone, cut into bite size pieces)
Cucumber
Tomatoes
Shallots a.k.a. small onions (cut into slices)
Garlic (chopped)
Light soya sauce
Dark soya sauce
Oyster sauce
Chinese wine
Sugar
Salt
Pepper
Oil
Water
Method:
1. Cut the cucumber and tomatoes and let it chill in the fridge.
2. Marinate the chicken meat with oyster sauce, chinese wine, light soya sauce, sugar, salt and pepper for at least 30min.
3. Heat wok with oil and stir fry the garlic and shallots till fragrant.
4. Add in the dried shrimps and mushrooms and stir fry for a few minutes.
5. Stir in the marinated chicken meat and cook for 1-2minutes.
6. Put in the yam cubes and mix well the other ingredients. Add in salt to taste and dark soya sauce. You also add in some chinese wine (optional). Stir fry for ~5minutes.
7. Add water and cook till yam is soft (this will take a while...probably like 20min over medium low heat).
8. Dish up in a bowl first (the gravy should be quite thick).
9. Cook rice in a rice cooker till it's 80% done (almost right before the switch jumps from "cook" to "keep warm".)
10. Add in the cooked yam and mix well with the rice.
11. You need to control the amount of water (this is quite tricky) so that it's enough to cook the rice and yet not too much else the rice will be too soft.
12. Let it cook in the rice cooker (like you normally do when cooking rice).
13. If you find it's not salty to your tastebud, you can still mix in some salt or soya sauce.
14. Serve hot with the cooling cucumber and tomatoes (lettuce is also a good option).
Note:
If you want the rice to look dark, you can still mix in some dark soya sauce during step no. 10.
Since I cooked too much, while eating during dinner, I've got this crazy idea of eating the yam rice the Korean way! Wrap the rice with seaweed! I didn't try it since I don't have seaweed at home.
I think it'll be nice too. If you try it, let me know how it taste :)
I miss cooking already and so, thought I'd just do a one -dish meal for dinner. This is what I had yesterday (and today's breakfast as a result of cooking too much ;p).
Ingredients:
Yam (cut into cubes)
Dried shrimps (soaked and chopped)
Dried Chinese mushroom (soaked and cut into squares)
Chicken meat (debone, cut into bite size pieces)
Cucumber
Tomatoes
Shallots a.k.a. small onions (cut into slices)
Garlic (chopped)
Light soya sauce
Dark soya sauce
Oyster sauce
Chinese wine
Sugar
Salt
Pepper
Oil
Water
Method:
1. Cut the cucumber and tomatoes and let it chill in the fridge.
2. Marinate the chicken meat with oyster sauce, chinese wine, light soya sauce, sugar, salt and pepper for at least 30min.
3. Heat wok with oil and stir fry the garlic and shallots till fragrant.
4. Add in the dried shrimps and mushrooms and stir fry for a few minutes.
5. Stir in the marinated chicken meat and cook for 1-2minutes.
6. Put in the yam cubes and mix well the other ingredients. Add in salt to taste and dark soya sauce. You also add in some chinese wine (optional). Stir fry for ~5minutes.
7. Add water and cook till yam is soft (this will take a while...probably like 20min over medium low heat).
8. Dish up in a bowl first (the gravy should be quite thick).
9. Cook rice in a rice cooker till it's 80% done (almost right before the switch jumps from "cook" to "keep warm".)
10. Add in the cooked yam and mix well with the rice.
11. You need to control the amount of water (this is quite tricky) so that it's enough to cook the rice and yet not too much else the rice will be too soft.
12. Let it cook in the rice cooker (like you normally do when cooking rice).
13. If you find it's not salty to your tastebud, you can still mix in some salt or soya sauce.
14. Serve hot with the cooling cucumber and tomatoes (lettuce is also a good option).
Note:
If you want the rice to look dark, you can still mix in some dark soya sauce during step no. 10.
Since I cooked too much, while eating during dinner, I've got this crazy idea of eating the yam rice the Korean way! Wrap the rice with seaweed! I didn't try it since I don't have seaweed at home.
I think it'll be nice too. If you try it, let me know how it taste :)
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