Chinese Dried Oysters Porridge-Congee

Dried Oysters Porridge-Congee

Ingredients

225 g Long Grain Rice, washed
65 g Dried Oysters
150 g Chicken Breast, chopped
1500 ml Chicken Stock
250 ml Reserved Liquid (from dried Oyster)
Sea Salt to taste
1 Tbsp Soy Sauce
Freshly Ground White Pepper
Sesame Oil
50 g Roasted Peanuts
2 Scallions, sliced
Fried Shallots
A few sprigs Chinese Celery, chopped

Marinate
A few dashes White Pepper
1 ½ tsp Oyster Sauce
1 ½ tsp Soy Sauce
½ tsp Sesame Oil

Method

Cook the rice with chicken stock in a rice cooker with the “porridge” setting for 1 hour.

Soak the dried oyster with boiling water for about 30 minutes. Reserved 250 ml of the liquid and thinly slice the oysters. In a small bowl, combine the chicken meat with the marinate ingredients and set aside.

In a large pot, add the porridge and the reserved liquid. Bring it to a boil and add in the chicken and break them in smaller pieces. Then mix in the sliced oysters and cook for about 10 minutes. Season the porridge with soy sauce, pepper, sea salt and some sesame oil.

Serve the porridge immediately with some chopped Chinese celery, scallions, peanuts, fried shallots and some freshly ground white pepper.

Serves 4

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Salt And Pepper Chicken

Salt And Pepper Chicken

Ingredients

2 Chicken Legs (boneless and skinless), cut into bite sized
1 Tbsp Soy Sauce
1 Tbsp Shaoxing Wine
½ tsp Sugar
A pinch of 5 Spice Powder
A pinch of Sea Salt
Sweet Potato Flour for coating
Sweet or Asian Basil Leaves, deep-fried (Optional)
Peanut Oil for deep-frying

Salt And Pepper Mix
1/8 tsp Chili Powder
2 tsp Sea Salt
1 tsp Ground White Pepper

Method

In a small bowl, combine the chili powder, sea salt, and pepper. Mix well and set aside.

Combine the chicken, soy sauce, wine, sugar, 5-spice powder, and sea salt and mix well. Let the chicken marinate for about 30 minutes.

Heat the oil in a wok or pan to 350˚F. When the oil is hot enough, coat the chicken with the potato flour. Deep-fry the chicken pieces until golden brown and cooked. Remove the chicken with a slotted spoon and drain on paper towel.

Serve the chicken warm with some salt and pepper mixture on the side.

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ABC Soup

ABC Soup

Ingredients

7 Cups Chicken Stock
15 White Peppercorns, lightly crushed
2 Large Carrot, peeled and cubed
4 Large Yellow Flesh Potatoes (Yukon Gold), peeled and cubed
1 Big Yellow Onion, diced
Sea Salt to taste

Method

In a large pot, combine, chicken stock and peppercorn. Bring it to a boil and let simmer for about 15 minutes.

Bring the soup to a boil again and mix in all the vegetables. Let simmer on medium heat for about 10-15 minutes, or until all the vegetables are cooked but still firm. Serve immediately.

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Braised Soy Sauce Chicken With Ginger Scallions Sauce

Braised Soy Sauce Chicken With Ginger And Scallions Sauce

Ingredients

1 Medium Free Range Chicken (about 1.8 kg)
3 Tbsp Peanut Oil

Marinate
1 Tbsp Ginger Juice
2 tsp Ground Sichuan Peppercorns
2 Tbsp Sugar
¾ Cup Light Soy Sauce
1 Cup Dark Soy Sauce (not caramel sauce)
1 Cup Chicken Stock

Ginger And Scallions Sauce
1 /2 Tbsp Finely Chopped Ginger
4 Scallions, sliced thinly
1 tsp Sea Salt
4 to 5 Tbsp Peanut Oil

Method

Marinate the chicken with half of the marinate mixture for at least 5 hours or overnight.

Preheat the oven to 400˚F. Drain and pat dry the chicken, discard the marinate mixture.

Brush the oil all over the chicken and roast in the oven for about 30 minutes.

In a small saucepan and heat the peanut oil. When the oil is hot, switch off the heat and mix in the ginger, scallions and salt. Stir well to combine and set aside.

Bring the reserved marinate and chicken stock to a boil and add the roasted chicken. Bring it to a boil and let simmer for about 40 minutes. Then switch off the heat and let the chicken sit in the sauce for another 2 hours. Serve the chicken at room temperature with some ginger and scallions sauce.

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