Steamed Chicken Wrapped in Paper

Steamed Chicken Wrapped in Paper

Ingredients:

2 whole chicken legs
1 bunch of spring onion
3 to 4 dried Chinese mushrooms, halved
Lup cheong (optional)
Sesame oil
Light soya sauce
Cooking wine

Instructions:

1) Immerse the Chinese mushrooms in water, preferably overnight.

2) Marinate the chicken with some light soya sauce and sesame oil. If possible, do it a few hours beforehand.

3) Place the spring onions in the centre of a piece of baking paper.

4) Place the chicken legs on top of the spring onion, and the mushrooms and lup cheong around it. Drizzle some cooking wine over everything.

5) Wrap everything in the baking paper (fold lengthwise then breadth-wise), and steam for 30 minutes.

Plain porridge

Plain porridge (serves 2 to 3)

Perhaps the word "plain" isn't really a good adjective - this is so tasty that it can be eaten on its own, especially if you use some chicken stock and dried scallops. For me, I used one small packet of Swanson chicken stock (250ml) and used water for the rest.

Ingredients:

⅔ cup of rice
Water and/or chicken stock (with a rice-liquid ratio of around 1:7 to 1:8)
Dried scallops (optional)

Instructions:

1) Rinse the rice (at most twice).

2) Boil the water/stock, then lower the heat and add the rice in. If you want to add dried scallops, add them in now.

3) Once it boils again, lower the heat and let it simmer for 25 to 30 minutes. Stir it occasionally to prevent any rice from burning at the bottom of the pot.

4) Porridge is ready.