Braised Chicken with Potato, Carrot and Mushroom

Ingredients

2 chicken thighs, cut into pieces

2 cloves garlic,  chopped

5 slices of young ginger

1 Tbsp sesame oil

2 Tbsp oyster sauce

1 Tbsp soya sauce

1 Tbsp dark soya sauce

Few Shitake mushrooms

1 Carrot, chopped

1 Potato, sliced thickly 

1 cup water

Salt, sugar and pepper to taste

Method

1. Heat some oil and sesame oil in a wok. Saute garlic and ginger till fragrant.

2. Add in chicken, carrots and potatoes and stir fry for 5 minutes.

3. Add in the rest of the ingredient : oyster sauce, soya sauce, dark soya sauce,  mushroom, water. Bring to a boil and lower the flame to let it simmer for 20 minutes.

4. Season with pepper. 

5. Dish up and garnish with spring onions.

6. Enjoy! 

Corn and Carrot Soup

Ingredients

1 Chicken bone (Keep the Meat for stir fry or Stew)

1 large Carrot, sliced into chunks

2 large Corn, Chop to thick chunks 

Handful of dried scallops

2 Litres Water

1 Carrot, chop to thick chunks

Method

1. Scald the chicken bone in hot water for about 10 seconds

2. In a stock pot, pour in the water, Chicken bone and scallops, bring to a boil

3. Add in the carrot and corn and lower the flame

4. On low flame for 2 hours, covered to retain moisture

5. Enjoy

Potato, Carrot and Onion Chicken Soup

Ingredients

1 Chicken, chopped into 8 pieces

2 large potatoes, cubed

2 carrots, chop in thick pieces

2 onions, quartered

Handful of Conpoy (I use small ones)

3 Litres Water

Salt and Pepper

Method

1. Scald the chicken pieces in hot water for about 10 seconds

2. In a stock pot, pour in the water and conpoy, bring to a boil

3. Add in the cubed potatoes, carrots and quartered onions and Chicken pieces

4. On low flame for 2 hours covered to retain moisture

5. Add pepper and salt (I try not to as the Conpoy have flavour) to taste

6. Enjoy