Chicken rice again - the stock - usual - pandan leaves, serai stalks, ginger, spring onions, sesame oil, salt.
The rice. It's pandan flavoured bario rice cooked in the chicken broth above.
The chicken. Free range cornfed.
The sauces. Chilli/lime/garlic
& the all time favourite - ginger/spring onion.
The prawns. It looks tomato-ey but it's not - it has oyster, light soy, sugar, Chinese cooking wine and a bit of water to make a tasty sauce. The prawns were leaping fresh when bought.
We also had choi sum and spinach; and melon soup. Oh dear, did I just say 10 lbs in 2 weeks?
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4 comments:
droolingly delicious chicken rice, E.
How's your diet coming alone ?
Lynn xo
Hello Lynn - thank you but my diet is all going horribly wrong. A total disaster in fact - I haven't started it yet! oh nooo... time is running out. E. :-(
Ur chicken rice looks good... how do u make the ginger and spring onion?
Hi anon - here is the recipe. Grate ginger and chop spring onions. Heat oil in wok till smoking hot; add ginger and spring onions and salt. Fry for a few minutes and remove. If making a small quantity, add smoking oil to ginger/spring onion mixture which has been topped with salt rather than the method described above. This is a very traditional Cantonese sauce usually served with plain steamed chicken or chicken rice. Good luck and do let me know how yours turn out. Best regards,E.
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