Taiwanese 3 Cup Chicken | 三杯雞 Sān bēi jī

Ingredients: 1 - 1 1/2 lb. chicken drumettes  15 - 20 cloves of garlic, peeled 1 small piece of ginger, sliced fresh Thai basil leaves (red basil) For the Sauce: 1/3 cup of soy sauce (low sodium) 1/3 cup rice wine 1/3 cup of Asian sesame oil 3 Tbsp. cane sugar 1 tsp. dried chili flakes (or fresh red chilis) 1/2 tsp. salt

Preparation:

*Cook times: Brown the chicken for a few minutes first before adding the sauce mixture. Cook the sauce mixture and chicken for 15 - 20 min. or until almost done. When almost done, add the fresh basil leaves and stir fry, then cover with a lid for 1 min. Transfer to a serving bowl and serve hot.

White Radish Soup 白萝卜汤

Ingredients
Serve 6-8 person
1 large white radish or 2 small/medium ones
3lbs pork ribs (I opted for the baby back ribs)
1 piece of dried cuttlefish (~50g), cut into bite-sized pieces
12 red dates, soaked to soften then seeds removed
3 tbsps whole white peppercorns, lightly crushed
~6 L water
salt to taste

1. Wash the pork ribs trimming away excess fat and then chop them into smaller pieces. Blanch the ribs in a pot of boiling water in batches to remove the scum. Set the ribs aside.
2. Heat up about 6L of water in a large stock pot. While it takes its time to boil, work on getting the radish ready. Rinse, cut off the ends, peel the skin and cut them into fairly large chunks. 
3. Once the pot of water is ready, transfer the ribs and the radishes into the pot. Add in the whole white peppercorns (preferably in a wire mesh or a spice bag) and the rest of the ingredients (minus the salt). Bring to a rapid boil. 
4. Leave to boil for about 15 minutes on high. Cover, turn the heat down to low and let simmer away for optimally at least another four hours. 
5. Right before serving, add in salt to taste.

Braised Chicken With Black Fungus

Ingredients
- 4 pieces black fungus
- 1/4 chicken
- 2 tbsp sesame oil
- 1 cup water

Seasoning
2 tbsp light soy sauce

Preparation
1. Soak black fungus in water until soft and cut into halves
2. Chap chicken into small pieces

Method
1. Heat up sesame oil in a wok. Stir fry black fungus over medium heat until fragrant.
2. Add chicken pieces and stir fry until fragrant and evenly mixed
3. Pour in water, turn to medium heat and braise for 10 minutes
4. Season with light soy sauce. Serve.

Stir Fried Chicken With Tumeric

Ingredients
- 1/4 Chicken
- 2 pieces turmeric
- 2 slices ginger
- 1 tbsp tumaric powder
- 2 cloves garlic
- 2 tbsp cooking oil
- 1/2 cup water

Seasonings
1 pinch of salt
1 tbsp sugar

Preparation
1. Cut turmeric, capsicum and garlic into slices
2. Rinse chicken and cut into small pieces

Method
1. Heat up some oil in a wok. Stir fry turmeric ginger and garlic until fragrant over medium heat.
2. Add turmeric powder and stir until well mixed
3. Add chicken and stir fry evenly
4. Season with salt and sugar
5. Pour in water. Cover with lid, braise over medium heat for about 20 minutes and serve.

Pan Fried Chicken Thigh With Tomato Sauce

Pan Fried With Tomatoes
Ingredients
- 1 chicken thigh
- 1 tomato
- 1 shallot
- 1/2 cucumber
- 6 tbsp cooking oil

Marinade
1 tsp tapioca flour
a pinch salt
1 tbsp light soy sauce

Sauce
2 tbsp tomato sauce
2 tbsp light soy sauce
1 tbsp sugar
a pinch of pepper powder
2 tbsp water

Preparation
1. De-bone chicken thigh
2. Rinse cucumber and cut into slices
3. Cut tomato into wedges and cut shallot into pieces
4. Scald shallot and tomato in boiling water
5. Combine chicken thigh with Marinade for 1/2 hour.

Method
1. Heat up cooking oil in a wok. Place marinated chicken thigh in the wok and spread it flat. Pan fry until both sides of chicken thigh is golden brown and cooked. Remove and drain.
2. Arrange fried chicken thigh, cucumber, tomato and shallot in a place.
3. Put all sauce ingredients in a pot and bring to a boil. Pour the sauce over chicken thigh and serve.

Braised Chicken Feet

Ingredients
- 1 piece cinnamon stick
- star rise
- chicken feet
- 2 Chinese mushrooms
- 500ml water
Seasonings
- 3tbsp light soy sauce
- some dark soy sauce

Method
1. Bring water to boil in a pot
2. Clean the chicken and put them into boiling water
3. Add star anise, cinnamon stick, chinse mushroom and seasoning to the boiling water.
4.Bring to a boil over high heat. Braise over low heat for 1 hour.

Braised Spicy Pumpkin

Ingredients

·         1 medium Japanese pumpkin, 2lb

·         4 oz minced pork or beef

·         2 tbsp dried shrimp, soaked until soft

·         1/2 tbsp spicy Sichuan bean paste

·         2 slice ginger

·         2 tbsp soy sauce

·         2 tbsp cooking wine

·         1 cup stock/water

·         Chopped scallions

Instructions

1.       Cut the pumpkin into 1.5x1.5 cubes with the skin attached.

2.       In a wok, heat up 2 tbsp of oil. Fry the ginger until brown. Add the minced the pork, dried shrimp, and the cooking wine. Cook until the pork turns color. Add cubes of pumpkin.

3.       Stir the pumpkin to mix with the meat and shrimp. Add stock/water, Sichuan bean paste, and soy sauce. Mix well.

4.       Bring to boil and simmer in low heat to your tenderness. Stir to mix periodically to make sure the pumpkin cubes are cooked evenly.

5.       I like my pumpkin soft but not completely mush so I normally simmer for about 6 minutes. If you like it really soft, cook it for about 10 – 12 minutes. Garnish with some freshly chopped scallions

Chinese White Radish Soup

It’s time for another comfort soup and this time, I am featuring the Chinese White Radish Soup. The chinese white radish is also known as white radish (surprise!) or amongst the Japanese as the Daikon Radish. It basically looks like a white carrot which is oversized. It is quite a versatile vegetable as you can use it to make lo bak kou (turnip cake), stirfried, pickled or cooked in soups like the above. I am given to understand that amongst the chinese who practice or partake in traditional herbal medicine, the white radish is a no-no in the diet of the patient during treatment as it supposedly absorbs all the medicinal values. Anyone knows about this?

Anyway, the Chinese White Radish Soup is a simple recipe which is suitable even for beginners. Just prepare the ingredients, drop them into a crockpot / slow cooker / double-boiler or pot and simmer it. A good tasting healthy soup awaits you when it is done. I usually add dried cuttlefish and dried oysters for added taste and flavour but that is optional. Give this soup a try. It’s delicious.

This is my recipe for Chinese White Radish Soup

Ingredients

• 300 grammes pork ribs / bony pork or chicken parts
• 1 white radish (about 200 grammes or more – cut into large chunks or sliced)
• 8 red dates
• 1 piece dried cuttlefish
• 6 pieces dried oysters
• 700 ml water for soup (or approximately 2 1/2 soup bowls of water)
• 500 ml water

Method

Bring to boil 500 ml water in a pot. Add pork ribs / chicken part and allow the meat to cook slightly. Remove scum from surface of water. Remove meat and discard water.

Bring to boil 700 ml water in a clean pot. Add the partially cooked meat and the rest of the ingredients and bring back to boil. Then reduce heat to simmer for 2 to 3 hours or till soup reduced to 1 1/2 bowls water. Add salt to taste before serving.

If you are using a crockpot or double-boiler, reduce amount of water to just over a soup bowl. Add ingredients into pot. Boil the water separately and pour the boiling water into the pot before simmering. Enjoy your chinese white radish soup.

Stir-Fried Pumpkin with Eggs

Ingredients

• One Pumpkin , weighing about 1 kg
• 3 tablespoons vegetable oil
• 3 large cloves garlic, peeled and minced
• 1 tablespoon fish sauce
• 4 large eggs
• ¼ teaspoon ground white or black pepper

Instructions

1. Peel the pumpkin and cut it into quarters. With the side of a spoon, scrape off the seeds and the fibers. Cut the pumpkin into 1-inch cube
2. Put the vegetable oil in a wok, and set it over medium-high heat. When the oil is hot, add the garlic; stir-fry until fragrant.
3. Add the pumpkin to the wok along with the fish sauce. Cover it with plain water and boil until the pumpkin is soft enough for you to pierce the tip of a knife into it easily, yet still firm enough to hold it shape. This should take about 10-15 minutes. The goal is to use the water to soften the pumpkin and let it evaporate, so there’s no need to replenish the water.
4. Once the pumpkin is soft, make a well in the middle and crack the eggs right into it; stir.
5. Once the eggs are cooked, remove the wok from heat. Sprinkle the ground pepper on top. Serve warm with rice.

 

Steam Fish Rolls

Ingredients for Omelette

3 eggs
1/2 tsp of salt
a few dash of pepper

For the rolls :

300 grms of fish paste
1 red chili - chopped finely
3 spring onions - only the green part and chopped finely
half carrot - chopped finely
2 sheets of seaweed (Optional)

For the sauce :

1/2 cup of chicken stock
1 tsp of soy sauce
1 tsp of corn starch
1 tbsp of oyster sauce
1 tsp of sugar

1) Beat eggs with salt and pepper. Heat a large non stick pan with a little bit of oil and fry half of the egg mixture to make a thin flat omelette. When is lightly brown flip it over and then set it aside.
2) For the fish paste, add in some salt and pepper to taste and mix it really well.
3) Place the seaweed on top of the omelet and spread a thin layer of fish paste on it.
4) Sprinkle chopped chili, spring onions and carrot on top. Roll it up carefully into a long tube.
5) Transfer the rolls to a steamer and steam for 20 min on high heat.
6) While the rolls is steaming, make the sauce. Combined all the ingredients except the corn starch and bring it up to a boil. Let the sauce reduce a bit and thicken it up with cornstarch.
7) Cut the rolls into slices and drizzle the sauce over. Serve warm

Pig Trotter in Vinegar with Ginger (猪脚醋)

Ingredient (Source: My mother - Mdm Chai)

• 1.8kg - 2kg Pig Trotters (1 Front Feet + 1 Back Feet) 猪手 + 猪脚
• 280g Old Ginger 老姜
• 280g Young Ginger 子姜
• 400ml Zhe Jiang Vinegar 浙醋 （长城牌）
• 400ml Doggie Brand Sweet Vinegar 甜醋 （狗仔牌 - 双料添丁黑醋）
• 120g Normal Brown Sugar (I used light Muscovado) 黄糖, or adjust to suit your own
• 4 tbsp Dark Brown Sugar (I used Molasses) 黑糖
• 10 tbsp Sesame Oil 麻油
• 800ml - 1000ml Water 水
• 1½ tbsp Salt 盐
• 2 tbsp Shao Xing Wine 绍兴酒
• 5pcs Red Dates 红枣
• Hard Boiled Eggs (Optional)

Preparation

1. Slice and bruise both old and young ginger. Set aside

2. Blanch pig trotter, and then, rinse with pipe wate. Set aside.
3. Red dates, seeds removed. Soak red dates with Shao Xing Wine in a bowl, clingwrap it. Set aside.

Let it infused for at least 3 hours or even more if you have the time.

Method

1. Heat wok with 10 tbsp sesame oil. Fry both ginger together till fragrant.
2. Add in blanched pig trotter, fry till fragrant.
3. Add in brown sugar, stir well.
4. Transfer the pig trotter to a pot and add 1L water into the pot. Bring to boil.
5. Once it is boiling, reduce to medium low fire, let it boil for 30 mins.
6. Add salt, vinegar, dark brown sugar, red dates and wine. Adjust taste accordingly. If you want to add hard boiled eggs in, add them in at this time.
7. Once the taste is right, let it continue to boil under low fire for another 30mins.
8. After 30mins, heat off, leave it there for at least 3 hours (or more), to allow the flavour to infused into the pig trotter thoroughly. Reheat it before serving.

Pan Mee Recipe

Ingredients:Dough
250g plain flour
1 egg
12 tbsp water

Side Dishes
2 shiitake mushrooms (soaked in water and thinly sliced)
20g anchovy
2 shallots (thinly sliced)
1 stalks spinach
50g minced chicken
1 tbsp dark soy sauce
2 tsp light soy sauce

Methods: Making The Dough: 1. Mix the flour with the egg. Use a wooden spoon to stir them well. 2. Slowly add water 3 tbsp and then stir well and continue this process until 6 tbsp of water. 3. Start to knead the dough with your hand until 12 tbsp of water was fully added. You can knead into two small dough, it would be easier than making a big round dough. 4. Then, keep in the fridge chill for 1 hour. 5. Heat up a pot of water. Once boiled, you may start to tear off the pan mien piece by piece. Make sure not too thick. Stir Fry Side Dishes 1. Heat up the oil, stir fry the shallots until it turns brown and dish out. Put aside. 2. To fry the anchovy crispy enough, immediately before you starts fry the anchovy; rinse with water twice and squeeze the water out and then fried at high heat. Make sure the wok and oil is HOT! 3. Dish out the golden yellow anchovies and set aside. 4. Use the leftover oil or add 1 tbsp of oil if not enough, stir fry the minced chicken. Make sure the minced chicken not in the form of meatballs. 5. When the minced chicken turn into white, add in sliced shiitake mushrooms. Mix in the dark soy sauce and light soy sauce. Then, add in some water. 6. While frying the minced chicken, you may steam the spinach leaves. Since I'm making a dry version of pan mee, so I do not need to prepare soup. 7. You may now mix the ready cooked pan mien with this side dish.

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Pork Belly with Black Fungus ( Char Yoke) Recipe

Hakka Pork Belly with Black Fungus Recipe (Char Yoke) (Serves 4)

Ingredients:
300 gm pork belly, cut into 1/2 inch thick pieces
30-50 gm dried black fungus, soaked in water ( 2 - 3 pieces)
2 tbsp garlic mince
1/2 cube fermented beancurd, mashed
1/2 cup water
1 tbsp Shao Hsing wine
Salt & pepper to taste

Marinade pork

Pork Marinade:
1 cube of fermented beancurd (Nam Yue)
1 tbsp of Nam Yue juice from the bottle
1 tsp of oyster sauce
1 tbsp of Shao Hsing Wine
1 tbsp cornflour or tapioca flour
A dash of pepper
1 small egg, beaten




Deepfry pork

Seasoning:
1 cube of fermented beancurd (Nam Yue)
1/2 tbsp five spices powder
1 tsp of sugar
1 tbsp of light soy sauce
1 tbsp osyster sauce
A dash of pepper
1  tbsp " Shao Hsing" Wine ( optional


Method:

1. Marinade pork belly for a few hours or overnight.
2. Deepfry pork belly until golden brown. Drain excess oil.
3. Cut the softened black fungus into bite-sized pieces
4. Heat up a pot or wok. Add a little cooking oil and saute garlic mince
5. Add the fermented beancurd and black fungus and fry until fragrant.
6. Add the fried pork belly, stirfry for 3 minutes.
7. Pour in water and and turn the heat up. Once boiling, reduce the heat and allow to simmer for 1 hour. Add water if necessary.
8. When almost ready, add wine, salt & pepper to taste.

                                          Soaked fungus

                                          Marinade pork

                                          Chopped Garlic and star anises

                                           Fried pork belly

                                          Cooked braised pork belly

Old Cucumber and Dried Oyster Soup

Ingredients
(A)
- 600g old cucumber
- 50g dried oyster
- 1/2 chicken
- 500g ribs, chopped
- 15 red dates
- 2 dried scallops

(B)
- salt to taste
- pepper to taste

Method
1. Rinse and cut old cucumber into big pieces
2. Bring 3 littres of water to the boil in pot, Add in all the ingredients (A)
3. When it boils, reduce to low heat and simmer for 3 hours.

     Stir in (B) and serve

Ciak Bek/Sir Friend Port with Preserved Soy Bean Paste

Ciak Bek/Stir-Fried Pork with Preserved Soy Bean Paste

Ingredients:

500 gm pork fillet, thinly sliced
50 gm garlic, blended or pounded to a paste
40 gm ginger, julienne
1 tbsp Preserved soy bean paste / taucheo, mashed
1 1/2 tbsp Light soy sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
250-300 ml water
2-3 tbsp oil

1. Heat oil in a wok and stir-fry the ginger until lightly brown at the edges. Add in the garlic and fry until aromatic before adding in the soy bean paste. Stir thoroughly and fry until oil surfaces. Be careful that you do not burn the paste. Use low fire if needed.
2. Add the pork and fry until it turns opaque. Add in the water. Add in light soy sauce, dark soy sauce and season with sugar. Bring to a boil. Cook until the pork is done and the gravy has thickened.
3. Check seasoning before transferring to a serving dish and serve it with rice.

Braised Chicken with potaoes

Braised Chicken with Potatoes

 Ingredients:

Half chicken
2 potatoes – peel and quartered
2 medium size carrots – peel and cut into chunks
1 small onion – quartered
4 slices of ginger
3 cloves garlic – chopped

Sauce:

2 cups water
2 tsp dark soy sauce
3 tbsp soy sauce
2 tbsp oyster sauce
Salt and pepper to taste
1 tbsp of cornstarch + 2 tbsp water

1. Clean chicken, remove skin and fats. Cut into bite size pieces
2. Heat up about 2 tbsp of oil in a wok; add in garlic, onion and ginger. Stir fry until fragrant and lightly brown.
3. Add in the chicken, spread it out on the wok and let it brown lightly on one side before stirring it. Continue to stir-fry until the chicken pieces no longer pink.
4. Add in the water, all the seasonings and bring it up to a boil. Add in the potatoes, carrots and turn the heat down to medium. Cover and let it braised until chicken cooks, potatoes and carrot soft.
5. Add in the cornstarch solutions, bring it up to boil and sauce thickens. Check seasonings. Dish out and serve with rice.

Hainanese Chicken Rice Recipe

Hainanese Chicken Rice RecipeServes 4
For the rice
3 cups uncooked washed rice
5 tbsp vegetable oil
4 cloves finely chopped garlic
4 finely chopped shallots
2 + 1/2 cups + 2 tbsp chicken broth
4-6 blades of pandan leave (screwpine leaves)
1 small thumb of ginger, cleaned and bruised
1 tbsp of the garlic and shallot oil
70g chicken fats
1+ 1/2 tsp salt, to taste
For the chicken
1 whole chicken, preferably free range organic chicken
1 small thumb of ginger, cleaned and bruised
5-6 stalks of scallion, washed
10 bowls chicken stock, adjust accordingly
4 blades of pandan leaves (screwpine leaves)
1 carrot, roughly chopped
2 + 1 tsp of salt
10 bowls of cold water
1 cucumber, peeled, halved and sliced diagonally
For the sauce
2 tbsp light soy sauce
2 tbsp chicken broth
3 tsp sesame oil
3 tsp garlic and shallot oil
For chicken rice chilli sauce
90g red chilies (you may add in some bird’s eye chili)
15g garlic
50g ginger
1 tsp salt
1 tsp sugar
50ml chicken broth
60ml lime juice, to taste
To garnish
few sprigs of cilantro
Method:
For the chicken
1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.
2. In a not too large stockpot which fits the chicken perfectly, boil the chicken stock (enough to cover the whole chicken) together with pandan leaves, carrot and salt
3. Submerge the whole chicken, breast side down in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.
4. When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes. Keep the chicken broth** for later use.
5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.

For the rice
1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
2. Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into rice mixture. Cook according to rice cooker’s manual instruction.
To prepare chicken rice
1. Line a serving plate with cucumber slices.
2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro.
3. Serve with chicken rice, side soup and chicken rice chili sauce.

Claypot Chicken Rice 煲仔鸡饭

Ingredients
(Serve 2)
- 500g chicken thighs, cut to small pieces
- 1 cup long grain rice
- 1 cup water + 2 tbsp water from soaking mushrooms
- 6 dried Chinese mushrooms, rinsed and soaked in hot water, stalks trimmed, quartered (reserve soaking water)
- 2 lup cheong (Chinese sausages/腊肠), soaked in hot water for 5 minutes before removing wax covering, sliced diagonally
- 1 1/2 tbsp cooking oil, divided
- a small piece of salted fish (about 10g), finely chopped
- 2 baby bok choy/xiao bai cai (小白菜), ends trimmed
(A) Marinade
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp ginger juice (grate some ginger, gather the pulp and squeeze the juice)
Directions
1. Marinade chicken pieces with (A) for 15 minutes.
2. Heat 1 tbsp oil in the clay pot. Add salted fish bits and fry until golden brown. Turn off the stove and take out salted fish, leaving behind the oil in the claypot.
3. Add washed rice to the clay pot, coating the rice grains with the oil left in the clay pot using a spatula.
4. Add 1 cup water together with 2 tbsp water used to soak the mushrooms.
5. Cover claypot with lid. Simmer the rice until it is almost cooked, about 10 minutes.
6. Add the marinated chicken pieces without the leftover marinating sauce (otherwise, the rice may get too soggy) on top of the rice. Scatter fried salted fish bits, mushrooms and lup cheong over. Drizzle 1/2 tbsp oil along the walls of the clay pot so that the rice can form a nice crust.
7. Cover the claypot and simmer for another 15 minutes. Turn off the stove. Add the baby bok choy and cover with lid, allowing the contents of the claypot to keep warm and slow cook on their own for another 10-15 minutes before serving.

Sweet And Sour Chicken Recipe

How To Make Sweet And Sour Chicken

Step 1: You will need

• 1/2 kg chicken breast
• 1/4 cups (60ml) corn starch
• 1 green pepper
• 4 pineapple slices
• 1 medium onion
• Sauce:
• 3 tbsp vinegar
• 4 tbsp sugar
• 4 tbsp ketchup
• 5 tbsp water
• 2 tsp corn starch
• 1/2 tsp sesame oil
• 2- 4 cups corn oil, for frying
• large wok or skillet
• large chef knife
• strainer

Step 2: Prepare The ChickenStart by slicing the chicken into one inch cubes and placing the cubes into a clean bowl. Now add a half cup (64 g) of corn starch into the bowl and thoroughly coat the chicken cubes. The corn starch acts as a sealing agent, keeping the chicken moist on the inside during the frying.

Step 3: Oil Blanch The ChickenNow oil blanch the chicken cubes, which essentially means deep-frying for a very brief time. Place the chicken cubes in a few inches of pre-heated vegetable oil in a wok or large skillet. The oil should be between 325o - 350o (163o- 177o C). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.
Take care not to overcrowd the chicken when placing in the wok. Oil blanching is intended only to seal in the chicken's moisture, not to fully cook the chicken. So when finished, the chicken is still raw inside. You will know when the chicken is done when it turns a golden brown, which will take between 30 and 60 seconds. Upon removing from the oil, drain the chicken on a paper towel and repeat the process with the remaining chicken.

Step 4: Prepare The VegetablesTake your green peppers and seed it by either using your knife to cut out the stem or by placing three fingers on the stem and pushing down hard. In either method, you want to remove the pepper's stem and seeds. Also, remove the white ribs of the green peppers as they have a bitter flavor. Cut the green peppers into one inch cubes. Now dice the pineapple and a small to medium sized onion into similar sized cubes.

Step 5: Stir FryAfter first pre-heating your wok until it starts to smoke, add about a tablespoon of vegetable oil around the sides of the wok. When the oil is hot, add the cut onions, green peppers, and pineapple to the wok. Next, pour in your sauce ingredients starting with your vinegar, sugar, ketchup and the sesame oil. Stir all this around for at least a minute then add the oil-blanched chicken to the mix and let cook for a couple of minutes to thoroughly cook, stirring occasionally.

Step 6: Thicken The SauceMix together five tablespoons of water and two tablespoons of corn starch in a small bowl with your finger. Now add this slurry to the ingredients cooking in the wok, stirring constantly so that this slurry mixture will not clump. The slurry will thicken the sauce.

Potato, Carrot and Tomato Soup - Malaysia ABC Soup

Malaysia ABC Soup
This soup is called ABC soup because it is super easy to prepare. Therefore, as simple as ABC!Soups generally taste nicer if you use a double boiler - a 2 tiered soup pot with the bottom pot filled with water. The soup in the upper pot is steamed by the boiling water from the bottom pot. This gentler way of cooking soup releases the flavors from the ingredients gradually and the result is a sweeter tasting soup.If you haven't got a double boiler, no worries. Just simmer the soup on the lowest heat possible.This recipe serves 2.
Ingredients:

·         1 lb chicken pieces with bones

·         1 large carrot, cut into 1-inch pieces

·         3 medium potatoes

·         1 quartered medium tomato

·         1 peeled and thickly sliced medium onion

·         1 tsp crushed pepper corn

·         4 cups of water

·         Salt to taste

Preparation:

Chicken This is a quick way to remove the gunk from the chicken. Put the chicken pieces in a pot with just enough water to cover them. Bring to a boil. Pour away the water. Rinse the chicken under the tap to get rid of any blood or other impurities.PotatoesPeel the potatoes and cut them into 1 inch cubes. If they are not immediately used, soak them in water so that they do not turn black.Cooking the Soup1.    Fill a double boiler or a soup pot with 4 cups of water. Put in the prepared chicken and boil on medium heat. Once the water boils, remove any impurities on the surface with a ladle. Turn the flame to low.

2.    Add the onions, tomato, carrots and pepper corn. Simmer on very low heat for about 2 hours.

3.    Drain the water from the potatoes. Add them into the soup 30 minutes before the soup is ready.

4.    Add salt to taste, and enjoy the Malaysian ABC soup