On most Fridays I work from home. Some days there seems to be so much happening that I barely have time to make lunch. This is one of my Friday 10 minute meal – it is delicious and recharges me on cold winter days. No recipe required.
I boil some water in the kettle while I thinly slice 2 chicken tight fillets, wash & slice some bok choy, and slice up some ginger; Then I heat up a little cooking oil in a pot, pan fry the ginger slightly, then fill the pot up with 2 cups of water and the chicken pieces; bring the water to boil, add the bok choy, bring it to boil again; check if the chicken is cooked through; and lunch is served with a pinch of salt and pepper. If you like, you can add a dash of oyster sauce.
So simple and heart warming – the ginger brings out so much flavor.
When I got off the train from work this evening, I realized that we didn’t have any food in the fridge for dinner. I picked up some chicken thigh fillets and a bunch of shallot from a local grocery store, and walked home to make a quick meal.
When I got home, I first put on the kettle for some hot water; then put on some rice in the rice cooker. I placed the whole chicken fillets in a saucepan with a piece of ginger and a few pinch of salt, poured over the hot water to cover all the pieces, brought it to boil over the stove top, then put the lid on and turned the heat to very low. Off I went to get change out of my work clothes. When I was back in the kitchen, I chopped up some shallot and chili (note1). I heat up a frying pan with some oil, pan fry the shallot & chili with a little sugar & salt (1 minute) – dinner’s nearly ready.
The chicken was just cooked (approx 15 minutes) – beautifully tender and juicy. I sliced the chicken and mixed the pieces with a dash of soy (use gluten free soy sauce for a gluten free option), a dash of sesame oil, a dash of rice wine vinegar, a dash of white wine. Add the pan fried shallot and chili, garnish with coriander, and dinner was served.
Just one small problem, my hubby was not home yet!
Rice paper roll with chicken, quinoa, pumpkin, carrot, capsicum and lettuce (low FODMAP, gluten free)
A friend has recently moved to a low FODMAP diet. When we have dinner parties, I try to accommodate his diet with the simplest, freshest ingredients with low FODMAP. It is fun and challenging working with limited ingredients.
Here is a super easy recipe & well balanced – the pan fried capsicums & pumpkins add lots of sweetness to this dish, lettuce add crunchiness, quinoa adds texture, chicken for protein.
Recipe is as follow: Read the rest of this entry »
White cut chicken is so very close to my heart.
When I grew up in the early 70s in Southern China, we lived simply on limited resources. Earning a first prize in school meant a lot to me, as the prize was typically a pencil with a rubber at the end, a real luxury. I would jump for joy if I received a prize of a few new exercise books as they were frequently out of stock at the shops.
My father was a university graduate and a mechanical engineer. The year that I was born, he was ‘redistributed’ to work at a factory 150km away from home. Those days, 150km means a 5 hours journey on a train. My father’s monthly salary was about $60 yuan (approx USD10 based on today’s exchange rate). He kept $30 yuan for himself and sent the rest to us. My mother was a factory hand whose monthly salary was $37 yuan (approx USD6 based on today’s exchange rate). Once a year, our Singapore uncle sent us a little money. My mother would buy some fabric, sew a new piece of clothing for me on my grandmother’s old sewing machine. Our Singapore uncle was very kind to us – he had a large family to support and he was not well off himself.
At the end of each Chinese Luna year, my father was entitled to a 10-day holiday to spend Chinese New Year with the family. As a special treat for the New Year’s Eve family dinner, my father always brought home a farm chicken which cost around $10 yuan. He had to save up for months to buy the chicken. My grandmother carefully slaughtered and poached the chicken, then served it at the Chinese New Year Eve dinner. The chicken was shared among the whole family – grandmother, uncles, aunties and us.
There were only a few pieces for each of us. Grandmother was entitled to the chicken’s bottom, a delicacy. I was the first grandchild born in the house and was entitled to one of the wings – another delicacy. How delicious it was, our once a year white cut chicken feast.
Over the years in Australia I had many white cut chicken dishes – some were delicious, some were cooked without care. I started cooking my own version of the boneless white cut chicken, and my friends always enjoyed the dish.
This recipe is a modern fusion of Chinese & Vietnamese – gently poached juicy tender chicken breast fillet on a bed of fresh Vietnamese style slaw.
Recipe is as follows: Read the rest of this entry »
When I was in university, I worked in a Chinese restaurant as a pantry girl. I cut hundreds of san choy bao leaves each evening before meal time. It was one of the most popular dishes. I wondered if there was such a real dish in China called the San Choy Bao – I never heard of it before.
Anyway, I made some for the school fete, a big hit. And I was happy.
Recipe is as follow: Read the rest of this entry »
Thai food always brings back memory of a pink restaurant where I worked for a few years during my university days.
The restaurant was owned by a kind Vietnamese couple – An the husband and Ly the wife. Ly looked after 3 young children and worked in the tiny kitchen every night. An was a full time engineer who managed the dinning room and delivered takeaway food.
When they spoke about their past, I could see Ly’s eyes sparkled, and warm smiles on An’s face. In the old days back home, Ly was known as the ‘Saigon rose’ for her exceptional beauty, and An was a young, well educated officer working for the American army.
I learned to cook some wonderful dishes from Ly. One of my favourite was a ‘xa ot’ dish, meaning lemongrass and chili.
Here is my version of a xa ot chicken.
Easy method is as follow: Read the rest of this entry »